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Condiments & Sauces

Best Balsamic BBQ Sauce…..EVER!

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Serves: 3 cups
Ingredients
  • ½ cup brown sugar
  • 1½ cups ketchup
  • ¼ cup molasses
  • 1 cup Olive and Then Some Traditional Dark Balsamic or your choice. (Olive and Then Some Espresso Dark Balsamic or Serrano Honey Vinegar would be delicious too)
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoons dry mustard
  • 2 tablespoons Olive and Then Some Baklouti Olive Oil.
  • 1 small white or yellow onion, minced
  • 2 teaspoons granulated garlic
  • 2 teaspoons smoked paprika (mild or spicy)
  • 2 teaspoons cayenne (optional for lover's of heat)
  • 2 teaspoons kosher salt
  • Fresh ground pepper to taste
Instructions
  1. Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
  2. Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers....You can literally put it on anything!

 

Basil & Chevre Spread/Pasta Sauce

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Basil & Chevre Spread/Pasta Sauce
 
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Ingredients
  • 8 oz. Fresh Goat Cheese
  • ¼ cup Olive and Then SomeGarlic Olive Oil
  • 1 cup washed and dried fresh basil
  • 1 teaspoon Olive and Then SomeSicilian Lemon Balsamic
  • 1 teaspoon sea salt (or add salt to taste)
Instructions
  1. Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

 

Harissa Aioli – Immersion Blender Method

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Harissa Aioli - Immersion Blender Method
 
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Ingredients
Instructions
  1. In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
  2. Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
  3. Makes 1½ cups.

 

Buffalo Wing Sauce

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Buffalo Wing Sauce
 
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Chef Reg Sides, Certified Natural Chef June 14, 2014 Sauces Buffalo Wing Sauce ½ Cup Frank's Red Hot Original hot sauce ⅓ Cup Olive and Then Some Butter Infused Olive Oil ½ Teaspoon Granulated Garlic In a bowl, whisk all ingredients together until smooth, toss cooked wings in mixture until coated and serve. Makes about 8 oz.
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Ingredients
  • ½ Cup Frank's Red Hot Original hot sauce
  • ⅓ Cup Olive and Then Some Butter Infused Olive Oil
  • ½ Teaspoon Granulated Garlic
  • .
Instructions
  1. In a bowl, whisk all ingredients together until smooth, toss cooked wings in mixture until coated and serve.
  2. Makes about 8 oz.