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Huancaina Sauce
Pantry Latin American

Huancaina Sauce

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

By aelionei

Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Easy Chimichurri
Pantry Latin American

Easy Chimichurri

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  2. 2 Refrigerate until flavors have blended, about 2 hours.

By mariap430

Mom's Country White Gravy
Pantry American

Mom's Country White Gravy

4.3

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes.
  3. 3 Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.
  4. 4 Cook and stir until gravy is heated through and smooth, 3 to 5 minutes, adding more milk if gravy is too thick.
  5. 5 Serve hot on a biscuit.

By Nancy Smith

Simple Turkey Gravy
Pantry American

Simple Turkey Gravy

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat fat in a medium saucepan over medium-low heat, 2 to 3 minutes. Whisk in flour; continue to cook until paste turns golden, about 5 minutes.
  2. 2 Gradually whisk in drippings and stock. Increase heat to medium and cook, whisking vigorously, until smooth and thick, 5 to 10 minutes.
  3. 3 Season gravy to taste with pepper. Serve hot.

By The Gruntled Gourmand

Old-Time Kentucky Bacon Milk Gravy for Biscuits
Pantry American

Old-Time Kentucky Bacon Milk Gravy for Biscuits

4.6

Prep
Cook
25 min
Total
25 min

Instructions

  1. 1 Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn, until roux is caramel brown in color, about 15 minutes. Stir in salt and black pepper.
  2. 2 Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.

By Tess DeFevers Ehling

Roast Chicken Pan Gravy
Pantry American

Roast Chicken Pan Gravy

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
  2. 2 Place the pan with drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  3. 3 Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes. Season with salt and pepper. For the smoothest texture, strain gravy before serving.

By John Mitzewich

Homemade Turkey Gravy
Pantry American

Homemade Turkey Gravy

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Separate oil from liquid in turkey drippings by pouring drippings into a clear 4-cup measuring cup; allow drippings to settle and separate into oil on top and juices on the bottom.
  2. 2 Transfer ¼ cup oil to a saucepan using a kitchen syringe or baster.
  3. 3 Stir flour into oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes.
  4. 4 Stir 1 cup juice from drippings in the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Stir chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

By Travis Strean

Lobster Dipping Sauce
Pantry American

Lobster Dipping Sauce

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients,
  2. 2 Melt 1 tablespoon butter in a saucepan over medium-low heat. Add garlic; cook and stir until lightly browned, about 3 minutes.
  3. 3 Add remaining butter and reduce heat to low. Stir to melt butter, then mix in lemon juice, cilantro, and pepper. Let mixture steep over low heat for about 10 minutes.
  4. 4 Strain before serving if desired.

By johnd

Zaxby's Chicken Fingers Dipping Sauce
Pantry American

Zaxby's Chicken Fingers Dipping Sauce

4.5

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk mayonnaise, ketchup, and garlic powder together in a bowl. Add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
  3. 3 Sprinkle enough pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of pepper once more.
  4. 4 Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

By franny