Simple Sauce for Steaks

• 1 Shallot, thinly chopped
• 2 Tablespoon Worcestershire Sauce
• 1 clove garlic, thinly sliced

Add drizzle of olive oil to pan, heat to medium high.

Add sliced shallots, salt pepper, cook 2 to 3 min.

Add garlic, cook 1 to 2 minutes.

Turn off heat, add Worcestershire.

  

Salmon Asian Sauce

• 1 Tablespoon Soy sauce
• 1 Tablespoon Brown Sugar
• 1/2 Rice Vinegar
• 1 Tablespoon Sambal Oelek
• 2 Tablespoon water

Mix all ingredients. Baste over Salmon when it is almost cooked.

Other uses: heat in pan until bubbling then add cooked black eyed peas

  

Mango Salsa

• 1 ripe mango, diced (1 1/2 cups)
• 1/4 cup finely chopped red onion
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon chopped fresh cilantro

Combine mango, onion, lime juice, vinegar and cilantro in medium bowl. Let stand for 15 minutes. Stir before serving.

Remoulade Sauce

• 1/4 cup chopped green onions or scallions (green part only)
• 2 teaspoons chopped garlic
• 1 tablespoon prepared horseradish
• 2 tablespoons Creole or whole-grain mustard
• 2 teaspoons yellow mustard
• 3 tablespoons ketchup
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 3/4 cup vegetable oil

Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth about 30 seconds.

With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken. Transfer to a container, cover, and refrigerate for 1 hour before using.

Best if used within 24 hours.