Fresh-Pressed Olive Oil Club
Explore Recipes Sauces & Dressings Page 8

Béarnaise Sauce

Posted on by The Olive Oil Hunter

The ultimate sauce for filet mignon or any great steak—it’s rich and buttery.

Ingredients

  • 1/4 cup sherry vinegar, such as Pedro Ximénez Reserve 
  • 1 shallot, peeled and minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh tarragon leaves, chopped, or 1 teaspoon dried tarragon
  • 2 egg yolks
  • 1 tablespoon water
  • 6 ounces unsalted butter
  • Coarse salt to taste

Directions

Step 1

In a small saucepan, bring the vinegar, shallot, black pepper, and tarragon to a boil. Lower the heat and cook until the vinegar is reduced by half. Pour into the top of a double boiler (or a metal or heatproof glass bowl that will fit over a saucepan), allow to come to room temperature, and then whisk in the yolks and the water. 

Step 2

Melt the butter, and set aside. Fill the bottom of the double boiler or saucepan with 2 inches of water, bring to a boil, and then lower the heat to a simmer. Place the top of the double boiler or the bowl over the simmering water and whisk the mixture until it doubles in volume.

Step 3

Slowly whisk in the butter, about 2 tablespoons at a time. Continue whisking vigorously until the sauce becomes thick but still pourable. Taste, and season with salt if desired. Remove the double boiler from the heat. The sauce can sit while you cook your steak. Whisk it gently before serving if needed.

Yields about 1/2 cup.

Balsamic Vinaigrette

Posted on by The Olive Oil Hunter

This vinaigrette must be in your repertoire. It can also be made in a blender or food processor: Pulse all ingredients except the olive oil for a few seconds (the machine can mince the garlic for you), and then, with the machine still running, slowly add the olive oil through the opening in the lid/top until the mixture is blended. (You’ll find that a vinaigrette with honey will quickly emulsify and create a thick dressing.) For deeper flavor, add more vinegar, one teaspoon at a time.

Ingredients

  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar, such as Barili Exclusivi Condimento
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon finely ground black pepper 
  • 1 small garlic clove, peeled and minced
  • 1/4 cup extra virgin olive oil

Directions

Step 1

In a medium mixing bowl, whisk together the honey, balsamic vinegar, mustard, salt, pepper, and garlic.

Step 2

Add the oil and whisk continuously until the dressing is emulsified.

Yields a scant 1/2 cup

The Ultimate Thanksgiving Day Stuffing

Posted on by The Olive Oil Hunter

The blend of sweet and hot sausage means a taste explosion in every bite. (Of course, if you prefer your stuffing to be on the milder side, you can use 2 pounds of sweet sausage only.) Though we still call it “stuffing,” the safest and tastiest way to bake it is in its own dish—you’ll get the crispy top that everyone loves over the greatest surface area too. 

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for the baking pan
  • 2 large onions, peeled and diced
  • 3 stalks celery, trimmed and sliced thin (leaves are OK)
  • 1 pound mushrooms, thickly sliced
  • 1 pound each, sweet and hot sausage
  • ½ cup pine nuts
  • ½ teaspoon dried thyme or the leaves of a sprig of fresh thyme
  • ½ cup sweet vermouth
  • 1 French baguette or crusty Italian bread, cut into small cubes
  • 3 to 4 cups chicken stock, preferably homemade
  • 3 large eggs, beaten
  • 8 tablespoons salted butter, cut into half-inch cubes

Directions

Step 1

Heat a large skillet over medium-high heat. When the pan is hot, add the oil and then the onions and celery, sautéing the vegetables until soft. Push them to the outer rim of the pan, and sauté the mushrooms in batches to avoid crowding them. Next add the sausage, breaking it up into small pieces as it cooks. Continue cooking the meat until no pink is visible. Add the pine nuts and thyme, and cook for another minute. Pour in the vermouth, stir, and cook for another minute or two, loosening any bits on the bottom of the pan.

Step 2

Place the bread cubes in a very large mixing bowl, and fold in the sausage and vegetable mixture. Moisten with the broth, adding one cup at a time—the mixture should be very wet but not runny. Fold in the eggs. 

Step 3

Grease a deep 13″ by 9″ baking pan with olive oil, and pour the stuffing mixture into the pan, leaving about 1″ clearance from the top—it will bubble up as it bakes. (Use two baking dishes if necessary.) Dot the surface of the stuffing with the butter cubes, and cover with foil, making a fairly tight seal. Bake at 350 degrees for 90 minutes, taking the foil off for the last 15 minutes to brown the top, if needed. The stuffing will keep warm out of the oven with the foil back in place for up to an hour.

The Best BBQ Sauce

Posted on by The Olive Oil Hunter

This sweet and tangy sauce is great on ribs as well as roast chicken—and it makes a terrific topping for your favorite style of burger!

Ingredients

  • 3 cups ketchup
  • 2/3 cup dark brown sugar
  • 1/2 cup water
  • 1/3 cup red wine vinegar, such as Vinagre de Touriga Nacional
  • 6-ounce can tomato paste
  • 2 tablespoons powdered yellow mustard
  • 2 tablespoons ancho chili powder
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon coarse salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh ginger, grated, or 1/2 teaspoon powdered ginger

Directions

Step 1

Combine all ingredients in a large saucepan and stir to mix.

Step 2

Bring to a boil, and then lower the heat and simmer for 30 minutes, stirring occasionally. 

Yields about 4 cups