INGREDIENTS: 4-6 pounds ripe, plum, or dry-farmed tomatoes, cored and chopped 2 carrots, minced 1/2 cup onions, minced 1 large bunch of flat-leaf parsley, chopped A fresh hot pepper, ribbed and seeds discarded OR 1/2 teaspoon hot pepper flakes (optional) Robust extra virgin olive oil Sea salt and freshly ground pepper, to taste 1 teaspoon...Read More

Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof! INGREDIENTS: 6 egg yolks 4 tablespoons fresh lemon juice 1/2 teaspoon salt Pinch white pepper or cayenne 2 sticks unsalted butter (8 ounces), preferably Plugra or...Read More

Roasted Garlic Bordelaise is the perfect sauce for roasted marinated leg of lamb. INGREDIENTS: 50 cloves garlic 2 cups olive oil 2 quarts beef consomme 1 quart red wine 1/4 cup shallots minced 1/4 cup fresh mint chopped fine 1/3 cup Dijon mustard 1/3 cup red currant jam salt and pepper to taste cornstarch slurry...Read More