Martini Sauce Recipes

SALMON WITH MARTINI SAUCE

Steps:

• Combine vermouth, shallots, juniper berries, and peppercorns in heavy small saucepan. Boil until liquid is reduced to 1/4 cup, about 12 minutes. Add clam juice and boil until reduced by half, about 8 minutes. Add cream and boil until mixture is reduced to 3/4 cup, about 8 minutes. Add butter 1 tablespoon at a time, whisking until melted before adding more. Strain sauce through fine-meshed strainer. Return sauce to saucepan. (Can be made 2 hours ahead. Keep at room temperature.)
• Heat oil in heavy large skillet over medium-high heat. Sprinkle salmon with parsley, then salt and pepper. Add salmon to skillet and sauté until just cooked through, about 4 minutes per side.
• Meanwhile, rewarm sauce. Stir in olives, gin, and lemon juice. Season sauce to taste with salt and pepper. Place salmon on plates. Drizzle sauce over. Garnish with chives and serve.
• *Juniper berries are available in the spice section of most supermarkets.

CLASSIC MARTINI

Steps:

• Pour ice, vodka and vermouth into a glass shaker. Shake and pour into a martini glass. Garnish with olives or lemon twist.

QUICK COCKTAIL SAUCE

Steps:

• In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.

HOMEMADE MARINARA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

SEAFOOD MARTINI

Steps:

• Gazpacho Sauce:.
• In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated.
• To assemble:.
• Divide tomatoes, then avocado among 4 large martini glasses or deep goblets.
• Top with crab, dividing equally.
• Pour about 1/4 cup gazpacho sauce over crab in each glass.
• Divide shrimp, then lobster among glasses.
• Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve.

PRAWN COCKTAIL SAUCE

Steps:

• Put all ingredients into a clean screw top jar (cream last), shake well to mix, refrigerate and use as required.
• Spoon over cooked prawns or seafood mix (prawns, crab meat, oysters etc).

MARTINI

Steps:

• Stir the gin or vodka, dry vermouth and a little ice together or put them in a cocktail shaker to combine.
• Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.

MARTINI SAUCE

Steps:

• Place the shallots, gin, vermouth, juniper berries, and green peppercorns in a small saucepan and bring to a boil. Lower the heat and simmer until reduced to about 3 tablespoons liquid. Add the cream and reduce to 1/4 cup.
• Strain and return the liquid to the saucepan (discard the solids). Whisk in the butter. Add the olives and season to taste with lemon juice, salt, and a little pepper. Cover and keep warm while you prepare the salmon.