Creme Anglaise (Vanilla Sauce)

Ingredients

• 12 oz. milk
• 4 oz. heavy cream
• 6 oz. granulated sugar
• 5 egg yolks
• 1 vanilla bean

Directions

1. Combine the milk, cream, half the sugar, and vanilla bean (seeds and pod) in a small pot. Bring the mixture to a boil. Remove the vanilla pod.
2. Combine the yolks and the remaining sugar. Temper the hot milk into the yolks, whisking to prevent the yolks from cooking.
3. Return the custard base to the heat. Stir and cook to nappe (coats the back of a spoon).
4. Immediately strain through a chinois or fine-sieve over an ice water bath. Stir the mixture constantly until custard has cooled.

Sweetened Condensed Milk Substitute

Ingredients

• 1 1/2 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• You can also use 2 cups normal milk

Directions

1. Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Lower heat and let simmer for 20-35 minutes, or until thickened (time depends on if you use evaporated milk vs. normal milk, respectively). Make sure you stir constantly with a rubber spatula to prevent burning. Remove from the heat and allow to cool before using.

Tzatziki Sauce

Ingredients

• 3 cups plain Greek yogurt
• 3 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 large English cucumber, diced (the long, skinny ones)
• 1 Tablespoon salt (for salting cucumbers)
• 1 Tablespoon fresh dill or fresh mint (or half and half, if desired)
• Salt & Freshly ground black pepper

Directions

1. Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and squeeze any excess water out. Wipe dry with a paper towel.
2. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then add salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
3. This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.

Bell Pepper Sauce

Ingredients

• 2 Tablespoons canola oil 
• 3 bell peppers, diced (any color)
• 1 onion, diced
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 4 ounces cream cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced pepper jack cheese

Directions

1. Heat the canola oil in a pan over high heat. Cook the peppers, onion, garlic, salt, pepper, chili powder, cumin, and garlic powder until soft and slightly caramelized. 
2. Transfer the cooked veggies to the bowl of a food processor or blender. Add in the cream cheese, cheddar, and pepper jack. Puree until smooth.

Copycat Mulan Szechuan Sauce

Ingredients

• 6 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 Tablespoons soy sauce
• 3 Tablespoons plum sake
• 1/4 cup sriracha
• 1 tsp. fresh minced ginger
• Red pepper flakes, to taste
• 3 Tablespoons light brown sugar, packed
• 1 Tablespoon granulated sugar

Directions

1. In a small saucepan, sweat the minced garlic with about 1 tsp. vegetable oil over medium heat, stirring until fragrant. Add the rest of the ingredients and simmer for about 5 minutes, stirring constantly so that the sauce doesn't burn.

Jjajangmyeon (Noodles in Black Bean Sauce)

Ingredients

• 2-3 servings of jjajangmyeon noodles (boil and drain according to package instructions just before serving)
• 1/2 pound pork belly, cut into 1/2-inch cubes (about 1 1/2 cups’ worth) 
• 1 cup Korean radish (or daikon), cut into 1/2-inch cubes (about 1 cup’s worth) 
• 1 cup zucchini, cut into 1/2-inch cubes 
• 1 cup potato, peeled and cut into 1/2-inch cubes 
• 1 1/2 cups onion chunks 
• 3 Tablespoons vegetable oil 
• 1/4 cup and 1 Tablespoon black bean paste (chunjang)
• 2 Tablespoons of potato starch powder (or cornstarch), combined with 1/4 cup water and 1 Tablespoon of sugar in a small bowl, set aside 
• 1 teaspoon of sesame oil 
• 1/2 cup cucumber, cut into thin matchsticks for garnish 
• *Water for boiling the noodles 

Directions 

1. Make the jjajang sauce: Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
2. Pour out the excess pork fat. 
3. Add radish and stir fry for 1 minute. 
4. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. 
5. Clear a space in the center of the wok by pushing the ingredients to the edges. 
6. Add 2 Tablespoons of vegetable oil to the center of the wok, then add 1/4 cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
7. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes. 
8. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
9. Add the sesame oil and remove from the heat.
10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap). 

Make jjajangmyeon: (Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy.) 

1. Boil and drain the noodles. Rinse and strain in cold water. 
2. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish. 

Make jjajangbap (Rice in Black Bean Sauce)

1. Make one serving of rice, and add the jjajang sauce over top.
2. Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.

Butterscotch Sauce

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup packed dark brown sugar
• 1 teaspoon large-flake salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions

1. Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
2. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
3. Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.

Raspberry Sauce

Ingredients

• 3 cups fresh (15 oz.) or thawed frozen (18 oz.) raspberries
• 5 Tablespoons sugar, plus extra to taste
• 1/4 cup water
• 1/8 teaspoon salt
• 2 teaspoons fresh lemon juice

Directions

1. Combine the berries, sugar,water, and salt in a large saucepan. Simmer over medium heat, stirring occasionally, until the sugar is dissolved and the berries are heated through, about 1 minute.
2. Process the mixture in a food processor until smooth, about 20 seconds. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible. Stir in the lemon juice and season with sugar as needed. Cool to room temperature before serving, about 1 hour.

Blueberry Sauce

Ingredients

• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon cornstarch
• 1 Tablespoon water

Directions

1. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cool to room temperature. Transfer to a blender or food processor; cover and process until smooth. Set aside until ready to use.

Homemade Gravy

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Defatted turkey drippings, plus chicken stock to make 2 cups, heated
• 1 Tablespoon Cognac or brandy
• 1 Tablespoon white wine, optional
• 1 Tablespoon heavy cream, optional

Directions

1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't ruse this step; it makes all the difference when the onions are well-cooked.
2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the wine and cream, if desired. Season, to taste, and serve.