Roast Sauce Aka Government Sauce Recipes

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ROASTED GARLIC HERB SAUCE



Roasted Garlic Herb Sauce image

This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

Provided by David Tamarkin

Categories     #cook90     Sauce     Quick & Easy     Garlic     Parsley     Mint     Herb     Lemon

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Steps:

  • Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
  • Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
  • Do Ahead
  • Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

ROAST SAUCE (AKA GOVERNMENT SAUCE)



Roast Sauce (Aka Government Sauce) image

I got this recipe from family friend Mrs. Fenton - I'm not sure where she got it, but they've had it in their family for a very long time and it's an old long-standing tradition in their house. They always eat it with their pork roast, but it went well on lots of different meats. Very tasty!

Provided by Julesong

Categories     Sauces

Time 2h20m

Yield 20 quarts

Number Of Ingredients 10

8 quarts chopped apples, peeled
8 quarts chopped tomatoes, peeled
8 medium onions, chopped
8 large green chopped bell peppers
6 cups sugar
1/2 cup salt
3 1/2 cups vinegar (dark cider)
3 tablespoons cinnamon
1 teaspoon cayenne pepper
1 tablespoon nutmeg

Steps:

  • Cook over medium heat till thick at least a couple of hours.
  • Ladle into HOT jars, cover with new lids and cold pack pints for 15 minutes.

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