Mayonnaise rose:

Add some tomato puree to basic mayonnaise mixture ,thinning it down

with a little lemon juice or wine vinegar,adjust seasoning if needed

Mayonnaise sauce:

2 egg yolks . 1/2 - 3/4 pint olive or nut oil.

2 tsps french/german mustard. 2 tbsps. lemon juice or

salt. 1 tbsp. boiling water.

Place egg yolks.mustard,salt in cool bowl .use electric beater and

mix thoroughly while adding oil drop by drop until mixture starts to

thicken. Then add oil in a thin trickle. lastly add lemon juice or boiling

water. [adjust seasoning to taste] keep in fridge until ready to use.

IF mix becomes runny & curdles- save it --in clean bowl place an egg

yolk with salt and a little mustard and drop by drop add curdled mix as if

you were making the first batch.keep adding until you have used all the

curdled mix up and mix is very stiff.

Mornay sauce:

to Bechamel or white sauce ,add 2 ozs. grated cheese.if liked pinch of

cayenne pepper also.

Easy Shrimp Cocktail Sauce
1/2 c Chili sauce;1/2 c Catsup
1/4 c Horseradish;1 tb Lemon juice
1 tb Worchestershire sauce
Blend and chill.

Easy Sweet-and-sour Sauce

1 1/2 cups;1/3 c Orange marmalade
1/2 c Ketchup;2 tb Soy sauce
2 tb Lemon juice;2 tb Light brown sugar
1 ts Dry mustard;
In a small saucepan,combine all ingredients
 over medium-low heat;mix well.
Cook until the sauce is bubbly and
the brown sugar is completely melted,
 stirring occasionally.

Peppered Blueberry Salsa
 

Ingredients:

1 (14-15 ounce) can blueberries in light syrup, drained
2 tablespoons red onion, diced
2 tablespoons canned green chili pepper (mild or hot) or 1 fresh jalapeño pepper, chopped
1/2 cup chopped red or yellow bell pepper
1/4 cup fresh cilantro, parsley or mint, chopped (loosely packed)
1 teaspoon honey
2 tablespoons freshly squeezed lime juice
Pinch of salt

 

Preparation Time: Approximately 15 minutes

Preparation:

In a medium bowl combine all ingredients; blend gently. Cover and refrigerate for about 30 minutes to let flavors blend. Serve immediately. Perfect with salmon or lamb.

Servings: 5

     HOT CHILE OIL "CHINA MOON"
 Recipe By     :
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Condiments
  Amount:  Measure: Ingredients:
 --------------------------------
     2/3   cup     Chile Flakes, dried red
                     - shockingly pungent
     1/3   cup     Beans, Black fermented
                     - Chinese - coarsely chopped
                        -(do not rinse them)
    4       lg     Garlic cloves
                     - peeled & crushed
    2    tbsps     Ginger,fresh minced
    2 1/3  cups    Oil, Corn or Peanut Oil,
     1/3   cups    Sesame,Japanese.
  Preparation Method :
  Combine all ingredients in a heavy, non aluminum 2 to
  2 1/2 quart saucepan. Rest a deep-fry thermometer on
  the rim of the pot. Over moderately low heat, bring
  the mixture to a bubbly 225 degrees to 250 degrees,
  stirring occasionally. Let simmer for 15 minutes,
  checking to ensure the temperature does not rise.
  Remove from the heat and let stand until cool or
  overnight.
 
  Scrape the oil and solids into an impeccably clean
  glass or plastic container. Store at room temperature

SALSA:
 SAFFRON:30g[1oz]Butter
          1 tbsp.Finely Chopped Onion.
          1      Clove Crushed Garlic
          1-2 x 1g sachets Pure Saffron Powder
        300ml.[9 1/2fluid oz]Cream
                 Ground White Pepper.
 Melt butter in pan,cook onion & garlic 4-5 mins.
 Add saffron to taste and cook 1 min.
 Pour in cream & seafood juices from cooked fish & scallops.
 Season to taste with white pepper.
 Bring to boil.
 Reduce heat,simmer,stirring occasionally,for 5mins.or until  sauce thickens slightly.
 Strain & discard any solids.

HOT SALSAS:

 

Pittsburgh Salsa  -
 1 - 32 oz Can Tomatoes
 2 - 2 oz can tomatoes

 4 - Roasted Fresh Tomatoes
 8 - Roasted Jalapenos
 1 - Habanero, raw
 1 - Large red onion
 1 - Large white onion
 1 -  Tbsp Garlic powder (or to taste)
 2 -  Limes, juiced

 3 - Bunches Cilantro - cleaned
Heat canned tomatoes with juice in large heavy pot on low. Meanwhile, roast fresh tomatoes and Jalapenos till skin is black - turn once.  Depending on your tolerance for heat, you can clean the seeds and membranes from the peppers. Chop peppers and Habanero - add to the pot of tomatoes. Add the juice of 2 limes. Chop onions and add to pot along with the garlic. Remove pot from heat. Puree to desired consistency using food processor or hand held mixer. Add Salt and Pepper to taste. Clean, de-stem and chop Cilantro - add to pot and mix.
Serve warm.
- 
3 Pepper Salsa
  15 tomatoes diced small
 3 habanero peppers, finely chopped
 2 jalapeno, finely chopped
 1 banana pepper, finely chopped
 4 cloves fresh garlic, finely chopped
 5 green onions, finely chopped ( use whole onion)
 1  small red onion, finely chopped
 1/2 cup olive oil
 1/4 cup salt
 2 Tbsp cilantro
 2 Tbsp oregano
Mix well and serve with chips
-
San Antonio Salsa -
  6 chopped tomatoes
 3 green onions, chopped
 1 small jar taco sauce or your favorite salsa, hot or mild (I love the hottest!)
 Approximately 5-6 tablespoons of vinegar, (use enough to satisfy your own tastebuds - I have used up to 1/4 cup)
 Dash of pepper
 2 dashes of Tabasco sauce
 Salt to taste
 Let stand for about 15 minutes before serving. Serve with tortilla chips.
-
Western Salsa
   6  red ripe tomatoes - drop each tomato in hot boiling water for 30 seconds remove and place in ice-water for 30 seconds, then remove the skin of the tomato.  (set aside)
 3 cloves of garlic
 1 red onion peeled and cut in fourths
 6 large jalapeno peppers (de-vein 3 of the peppers)
 1/3 cup fresh cilantro - no stems (set aside)

In food processor place tomatoes, garlic, onion, jalapenos and cilantro. Add 2 teaspoons salt, 1/2 lime (juice only) and 2 tablespoons olive oil. Blend all ingredients for 1 minute.
Serve with tortilla chips. Also great over a Western omelet.
-
Virginian Salsa 
1 large can of diced tomatoes with chiles
 2 jalapenos (pureed)
 1/4 cup of Worcestershire sauce
 2 tablespoons of lime juice
 1 tablespoon of garlic powder
 1 small onion
 1 tablespoon of paprika

Basically you cut the onion in small chunks then throw everything in a blender for about 15-20 seconds and voila! You have a zesty salsa for your get together!