Sweet Vinegar Garlic Pan Sauce For Any Meat Or Fish Recipes
TOASTED CUMIN SAUCE FOR FISH
Steps:
- In a small pan, over a medium heat, warm the olive oil. Add the cumin seeds and toast them 1 to 2 minutes. Add the garlic (cook a minute to release oils) then add, oregano, salt and pepper and cook another 2 to 3 minutes. Remove from the heat and add the orange and lime juices.
- The sauce is best used immediately, but will keep for a few days in the refrigerator.
- Use as a finishing sauce for grilled seafood, such as halibut or salmon.
VINEGAR-GARLIC DIPPING SAUCE
Use this recipe as a dipping sauce for our Lumpia.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 3
Steps:
- Whisk together ingredients. Sauce can be refrigerated in an airtight container for up to 3 days; before serving, bring to room temperature and pour into individual dipping bowls.
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HOW TO MAKE A PAN SAUCE FOR ANY MEAT OR FISH - EPICURIOUS
From epicurious.com
Author Sam WorleyPublished 2016-08-15Estimated Reading Time 5 mins
- Choose the right pan. For pan saucing, you want stainless steel. Cast iron pans will react to the acidic liquids you might use for your sauce, and nonstick pans won't capture the flavorful stuck-on bits left behind by your meat or fish.
- Sizzle your meat (or fish) On the stove, put a little neutral cooking oil—canola, vegetable, or grapeseed—in your skillet and place on medium-high. Prep your choice of meat or fish—we like a boneless, skin-on chicken breasts or thighs, steak, slices of pork loin or tenderloin, or fish fillets—with salt and pepper.
- Start with aromatics. If your pan has a lot of fat left in it, drain off all but a tablespoon. If it doesn't have enough, add more oil until you've got a tablespoon (or so—this doesn't need to be exact).
- Add some liquid. Now it's time to loosen up those browned bits by adding a splash of liquid to the pan. Wine is the classic choice (red, white, sparkling—anything goes).
- Scrape the bottom of the pan. Give the pan a scrape or two with the wooden spoon, and watch those stuck-on bits—French cooks call this part the fond—dissolve into your sauce.
- Add broth. Now, add a generous splash of some chicken or vegetable broth. Gently simmer the sauce, letting it reduce, until it's lightly thickened and flavorful.
- Add butter. This step is technically optional but highly advisable, both for a rich flavor and a beautiful sheen on the sauce. Dice up a tablespoon or two, and whisk it in one or two pieces at a time until it's incorporated.
- Discard the aromatics. Fish out the aromatics and discard them, then taste the sauce and add salt if necessary. Add a dash of freshly cracked black pepper and, if you like, a squeeze of lemon or other citrus.
- Plate the meat and sauce. Slice your meat, arrange attractively on a plate or plates, and spoon your silky pan sauce over the top. Got pan sauce left in the pan?
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2016-08-02 Now, add sugar, salt, soy sauce, and vinegar with the garlic in that bowl. Step 3. Put a pan over medium flame and heat water in it. Add the garlic …
From recipes.timesofindia.com
Cuisine AsianTotal Time 20 minsCategory AppetizersCalories 80 per serving
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Cuisine AsianTotal Time 20 minsCategory AppetizersCalories 80 per serving
- To prepare this lip smacking sauce, first crush the garlic cloves with the side of a knife and mince them. Add them in a bowl. In a separate bowl, dissolve corn flour in 2 tablespoons of water.
- Put a pan over medium flame and heat water in it. Add the garlic mixture from the bowl to the pan and bring it to a boil.
- After a boil, reduce the heat. Add the dissolved corn flour mix in the pan and stir the sauce preparation till it thickens.
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