Amazing Sauces

Pink Chile Mayonnaise 

1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo
2 tablespoons of adobo sauce
1/2 lemon, juiced 

Add together and mix, chill and serve

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Garlic-Lime Aioli

1 cup mayonnaise

2 cloves garlic, smashed to a paste with salt

Zest and juice of 1 lime

Salt and freshly ground black pepper

Add together and mix, chill and serve

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Ginger Soy Dipping Sauce 
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled ginger root
1/4 teaspoon crushed red pepper flakes

Add together and mix, chill and serve

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Peanut Sauce

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce
2 teaspoons red chili paste

2 tablespoons dark brown sugar

2 limes, juiced

1/4 cup chopped peanuts, for garnish

1/2 cup hot water (add while blending - slowly)

Add together and mix, chill and serve

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Marinara Sauce
1/4 cup extra-virgin olive oil 

1 small onion, finely chopped
1 garlic clove, finely chopped

1 celery stalk, finely chopped
1 carrots, peeled and finely chopped 

1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper 

1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

1/2 cup red wine

Directions
1. Medium-high flame, add the oil, onions and garlic and sauté until the onions are translucent (10m)

2. Add celery, carrots, and 1/2 tsp. of salt and pepper and red wine, sauté till vegetables are soft (10m)
3. Add tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens (1hr)
4. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

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Orange-Ginger Sauce
1 tablespoon canola oil 

2 tablespoons peeled finely grated fresh ginger
1/4 teaspoon red Chile flakes 

1 1/2 cups fresh orange juice
2 tablespoons light brown sugar 

2 tablespoons low-sodium soy sauce
Juice of 1 lime 

2 tablespoons rice vinegar
1/2 teaspoon grated orange zest 

1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced (add before serving)
1 teaspoon toasted white sesame seeds (add before serving)

Directions
1. Heat the oil in a medium saucepan over medium heat. Add ginger and chili flakes and until soft
2. Increase to high, add the orange juice, brown sugar, soy sauce and lime juice and cook (10 min)
3. Remove from heat, stir in the rice vinegar and orange and limes zests and let cool to room temp

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Raspberry Chipotle Sauce
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Directions
1. In a saucepan, heat oil over medium-high heat. Add onions, stirring, until soft and caramelized (4 min)
2. Add the garlic and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.
3. Add the raspberries and cook until soft, 2 to 3 minutes.
4. Add the vinegar and stir to deglaze the pan.
5. Add sugar, salt, and bring to a boil. Reduce heat to medium, simmer until thickened and reduced by half
6. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible