SAUCES
RECIPE 10-34: PAPAYA AND WHITE RAISIN CHUTNEY
Category: Relishes, Salsas, Coulis, and Chutneys
Yield: 16 servings
Ingredients
6 pounds very ripe papaya, peeled and diced
2 cups onion, diced
1 tablespoon garlic, chopped
1
⁄2 cup brown sugar
1
⁄2 cup white sugar
1 cup seedless raisins
1 cup white-wine vinegar
1 teaspoon cardamom
1 teaspoon cinnamon
2 bay leaves
2 teaspoons fresh thyme, chopped
Steps
1. In a small saucepot, mix all ingredients except thyme.
2. Reduce to a thick paste. Add thyme while chutney is still hot.
3. Let cool; remove bay leaves. Can be stored up to 2 weeks.
Nutritional Analysis
Kcalories Protein (g)
126
1
Fat (g)
0
Carbo (g)
31
Sodium (mg)
8
Chol (mg)
0
RECIPE 10-35: PAPAYA-PLANTAIN SALSA
Category: Relishes, Salsas, Coulis, and Chutneys
Ingredients
1 plantain, ripe, finely diced
1 teaspoon extra-virgin olive oil
1 papaya, peeled and finely diced
1
⁄2 peppers, red and orange, finely diced
1
⁄2 red onion, finely diced
2 teaspoons cilantro, chopped
2 teaspoons chives, finely sliced
1 cup white-wine vinegar
2 teaspoons honey
Lime juice from 2 limes
5 teaspoons extra virgin olive oil
Yield: 10 servings
Steps
1. In a nonstick sauté pan, toast the diced plantain in 1 teaspoon olive oil until crisp outside
and tender inside.
2. In a stainless-steel mixing bowl, place half the papaya, the peppers, and red onion. Add the
toasted plantain, cilantro, and chives. Reserve.
3. In a food processor, place the remaining papaya, vinegar, honey, and lime juice. Puree
until smooth, adding 5 teaspoons olive oil.
4. Add more vinegar if too thick.
5. Strain through a fine sieve into the reserved plantain-papaya mixture.
6. Reserve in refrigerator for use. Lasts about 5 days.
Nutritional Analysis
Kcalories Protein (g)
75
0.6
Fat (g)
3
Carbo (g)
11
Sodium (mg)
4
RECIPE 10-36: TOMATO SALSA
Category: Relishes, Salsas, Coulis, and Chutneys
Yield: 36 ounces, or eighteen 2-ounce servings
Ingredients
14 ounces plum tomatoes, small dice
1-1/2 tablespoons jalapeno, fine diced
2 ounces red onion, small dice
½ ounce cilantro, chopped
1/8 teaspoon salt
1-1/2 tablespoons lime juice
Cracked black pepper to taste
Steps
1. Stir all ingredients together.
RECIPE 10-37: RED PEPPER COULIS
Category: Relishes, Salsas, Coulis, and Chutneys
Yield: 36 ounces, or eighteen 2-ounce servings
Ingredients
4 pounds red peppers (or substitute other vegetables)
1 ounce minced shallots
1 tablespoon minced garlic
1
⁄2 teaspoon minced jalapeño pepper
2 ounces olive oil
2 ounces tomato paste
2 each 90-count potatoes, peeled and diced
18 ounces chicken or vegetable stock
2 tablespoons fresh basil, chopped
2 teaspoons fresh thyme, chopped
Chol (mg)
0
2 teaspoons fresh oregano, chopped
11⁄2 ounces balsamic vinegar
Steps
1. Cut peppers in half and remove seeds. Place on oiled sheet pans and roast in hot oven or
grill the peppers. Weigh 31⁄4 pounds of peeled, grilled red peppers. Reserve.
2. Sauté shallots, garlic, and jalapeño pepper in oil.
3. Add tomato paste and sauté. Do not brown.
4. Add potatoes and stock. Simmer until potatoes are almost cooked.
5. Add roasted red peppers and finish cooking potatoes.
6. Add basil, thyme, and oregano. Cook 3 more minutes.
7. Take off stove, then cool for 10 minutes. Puree in a blender.
8. Finish with vinegar and strain through large-hole china cap.
Nutritional Analysis
Kcalories Protein (g)
67
2
Fat (g)
3
Carbo (g)
8
Sodium (mg)
26
Chol (mg)
0
RECIPE 10-38: HOT-AND-SOUR SAUCE
Category: Sauce
Yield: Sixteen 2-ounce portions
Ingredients
24 ounces chicken stock, defatted
4 ounces white wine
3 ounces rice-wine vinegar
11⁄2 tablespoons cornstarch
1 tablespoon lime juice, fresh squeezed
1
⁄3 teaspoon lime rind
2 ounces scallions, chopped
2 teaspoons ginger, chopped
1
⁄2 teaspoon jalapeño pepper
3
⁄4 teaspoon cumin
1 teaspoon cilantro
2 ounces sesame oil
Steps
1. Heat chicken stock and wine. Prepare cornstarch slurry with vinegar and add to thicken the
sauce.
2. Remove from heat and cool. Add remaining ingredients except oil. Whip in oil at the end.
Refrigerate for later service.
Nutritional Analysis
Kcalories Protein (g)
54
1
Fat (g)
4
Carbo (g)
3
Sodium (mg)
101
Chol (mg)
5
RECIPE 10-39: VELOUTÉ SAUCE
Category: Sauce
Yield: 2 cups
Ingredients
1 tablespoon arrowroot
2 cups chicken stock
sachet
Salt and white pepper
Steps
1. Combine the arrowroot with just enough stock to form a paste.
2. Bring the remaining stock to a boil with sachet.
3. Whisk the arrowroot paste into the boiling stock and stir for a few minutes, just until
thickened.
4. Salt and pepper if needed to taste. Strain and use.
Nutritional Analysis
Kcalories Protein (g)
10
1
Fat (g)
0.5
Carbo (g)
1
Sodium (mg)
385
Chol (mg)
0
RECIPE 10-40: CARBONARA SAUCE
Category: Sauce
Yield: 1-1/2 quarts
Ingredients
1½ ounces corn-oil margarine
2½ ounces flour
1 quart skim milk
4 ounces white wine
6 ounces skim-milk ricotta cheese
Garlic herb seasoning and cracked black pepper, to taste
3 ounces Parmesan cheese
Steps
1. Make roux with margarine and flour. Add skim milk, wine, ricotta, and seasonings.
2. Bring to a boil, simmering slowly until thickened. Add Parmesan and lightly simmer.
Nutritional Analysis
Kcalories Protein (g)
57
3
Fat (g)
2
Carbo (g)
5
Sodium (mg)
77
Chol (mg)
4
RECIPE 10-41: TOMATO SAUCE
Category: Sauce
Yield: 200 4-ounce portions
Ingredients
20 white onions, rough cut
2-1/2 ounces garlic
2-1/2 pounds shallots
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch fresh oregano
1 bunch fresh basil
1 quart olive oil
4 cases tomatoes, skinned and seeded
4 cans peeled tomatoes
2 tablespoons salt
2 tablespoons white pepper
2 tablespoons Mrs. Dash garlic and herb seasoning
Steps
1. Sauté onions, garlic, shallots, and herbs (in a cheesecloth bag) in olive oil until the onions
are transparent.
2. Add the fresh tomatoes and canned tomatoes. Cook for 5 minutes at full heat, then lower
heat and continue cooking until sauce has reduce to one-third.
3. Add seasonings. Cook for about 1-1/2 hours, stirring occasionally. Do not grind or
blend, leave chunky.