Cafe de Paris Butter

This is a "compound" butter, meaning that it is not just butter, but a compound or mixture of butter with herbs and spices.  They're fairly common and can be quite simple.  This one is not simple, but it is probably the best.  You encounter it abroad, in Australia, but never here in the U.S.  It is worth it. 

I've included the recipe for Maitre d'Hotel Butter in the New Orleans Barbequed Shrimp recipe.  You can just mix a few herbs into softened butter and it's likely to be pretty good.  Melted on steaks, chicken, chops, in pasta, or when a sauce you've made needs a little enrichment.

2 lbs butter

4 1/2 ounces  French Shallots

4 1/2 ounces  onions

3/4 cup white wine

1 3/4 ounces  anchovy fillets (drained)

1 tbsp  minced garlic

1 3/4 cup parsley

1/3 ounce sage

2/3 ounce fresh tarragon

1 teaspoon  marjoram

1 teaspoon thyme

3/4 tbsp English mustard

2 teaspoons curry

2 teaspoons paprika

4 teaspoons salt

3/4 teaspoon white pepper

3 1/3 tbsp lemon juice

2 teaspoons Worcestershire sauce

1. Finely chop onion and schallots.
2. Make them reduce along with white wine.
3. Mix with garlic, anchovies and all herbs.
4. Link all these ingredients with melted butter.
5. Mix quickly to make it foam.
6. Book in air-proof containers – or plastic wraps -  and keep in the fridge

If fresh herbs and spices are not available, you can use of dried ones with taking care of reducing their amount.
The english mustard can be replaced by any type of mustard.
Butter made with fresh herbs sustains a shorter time.

Tips:

If you freeze compound butter, do it in small portions that will allow you to dose more easily and to limit losses since like any other frozen product, it should not be refrozen.

Café de Paris Butter is recommended to accompany grilled meat and fish.
In the end, you can drop some compound butter in a deglazed sauce for example, or spread on croutons… You can use this tasty homemade butter directly on toasts too.

Marinara Sauce

1 quart whole tomato, undrained
24 ounces tomato sauce
1 cup chopped onion
1/4 cup sugar
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried Italian spices
1/8-1/4 teaspoon red pepper flake
1 bay leaf

Saut

Serves 6é onions and garlic in oil till soft. Add whole tomatoes, breaking them up with spoon into smaller chunks. Let tomato liquid simmer down for about 15 minutes. Add all other ingredients and simmer on low heat for 30 minutes.

Aioli Nouvelle Orleans

Makes 2 cups

9 cloves garlic
1 1/2 cups mayonnaise
½ tablespoon lemon juice
½ teaspoon Dijon mustard
3 dashes Louisiana hot sauce (Crystal or Tabasco)
½ teaspoon Worcestershire sauce
1/4 teaspoon sugar

1 pinch cayenne pepper
Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.

Cumberland Sauce

This is the best of all sauces for cold meat, legendary with venison. The sauce is served cold but may be served with warm or hot meats. Ok with smoked meats-chicken as well.
With a vegetable peeler pare the rind from 2 large oranges.
Slice into matchsticks. Plunge into boiling water and boil 5 minutes. Strain.
Put them in a bowl with 4 Tbsp. Redcurrant jelly, a heaping teaspoon of Dijon or Creole mustard, a pinch of pepper and salt and a pinch of ground ginger (dried).
Melt the mixture over very low heat, stirring-don’t let it catch on the bottom. Add 7 or 8 Tbsp. Port wine. Stir and cook for another 5 minutes.
You should have no lumps. If you do blend it in your blender. Serve cold.

Heavy Tomato-Based Barbecue Sauce

If you find this to be too thin for your taste just simmer it a bit longer. It will thicken some as it cools.
　
½ gallon ketchup
2 ½ cups apple cider vinegar
1 ½ cups Worcestershire sauce
1 ½ cups water
2 cups sugar
4 cups dark brown sugar
¼ teaspoon salt
½ cup yellow mustard
1/3 cup vegetable oil
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons black pepper

Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture. Simmer for 15 to 20 minutes over low heat. Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.

Carolina Mustard Barbecue Sauce

Porcine Inspiration #3. Better than boughten.
Another of my three favorite regional BBQ Sauces.

½ gallon prepared mustard
1 ½ cups apple cider vinegar
5 cups cane sugar
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt

Combine all the ingredients and slowly bring to a simmer. Keep a close eye as this sauce can scorch very easily. Stir frequently. Let cool.

Japanese Tartar Sauce

 

1 cup mayonnaise
2 -3 Tablespoons pickled ginger, chopped
1  Tablespoon soy sauce 
1  teaspoon sesame oil
1  Tablespoon wasabi powder

Mix all the ingredients in a bowl.  Cover with plastic wrap, and leave in fridge for at least an hour, preferably a day, before using.

Alabama White Barbecue Sauce

Makes 1 3/4 cups

1 1/2 cups mayonnaise
1/4 cup vinegar, your choice
1 garlic clove, minced, or ½ teaspoon granulated garlic
Juice of 1 lemon
A whiff of cayenne pepper
1 Tablespoon coarse ground pepper
1 Tablespoon spicy brown mustard-or a coarse, seeded Dijon-I actually use Zatarain's Creole mustard-for sentimental reasons
2 Teaspoons sugar
1 teaspoon salt
2 teaspoons horseradish
　
Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

Grilling Sauce for Meat

Excellent for charcoaling chicken, ham or pork.  It is also a fine table sauce.

1 c honey
1 c. prepared (yellow) mustard
1 tsp. Curry powder

Mix and warm. Use to baste meat after it gets half-cooked.

SHERRIED STRAWBERRIES

This is a Southern version of the traditional Sabayon or Zabaglione. Good with most berries and soft stone fruit. 

4 egg yolks
1 c. sugar
2 to 4 Tbsp. Sherry
2 boxes fresh strawberries, sliced in half
1/2 c. whipping cream, whipped

Combine yolks and sugar in double boiler, stirring constantly for about 15 minutes. Remove from heat and add sherry, chill. When cold, add 1 c. whipped cream. Chill. To serve portion strawberries and pour the sauce on top of the individual servings or just mix the sauce with all the strawberries.

Vary the wine or liqueur to your taste;  Amaretto, Grand Marnier, etc.  De gustibus non est disputandum....Let's not quibble about tastes preferences.