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Rich Hollandaise Sauce
Pantry American

Rich Hollandaise Sauce

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
  2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
  3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Eastern North Carolina Barbeque Sauce
Pantry American

Eastern North Carolina Barbeque Sauce

4.6

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce in a large bowl. Stir until salt and brown sugar have dissolved.
  2. 2 Cover and let stand at least 3 hours before using as a basting sauce or serving on meat.

By Lori

Chef John's Easy One-Bowl Hollandaise Sauce
Pantry French

Chef John's Easy One-Bowl Hollandaise Sauce

4.7

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes.
  2. 2 Place bowl over low heat. Whisk continually until butter melts and the mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

By John Mitzewich

Homemade Chicken Gravy
Pantry American

Homemade Chicken Gravy

4.7

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes.
  2. 2 Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock.
  3. 3 Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes.
  4. 4 Stir in heavy cream, and season with salt, white pepper, and cayenne. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.
  5. 5 Serve hot and enjoy!

By John Mitzewich

Eastern North Carolina BBQ Sauce
Pantry American

Eastern North Carolina BBQ Sauce

4.5

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Combine white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt, and pepper in a jar or bottle with a tight-fitting lid; shake well.
  2. 2 Refrigerate sauce, shaking occasionally, until flavors blend, 1 to 2 days. Store in the refrigerator for up to 2 months.

By Rodeo3829

Buffalo Chicken Wing Sauce
Pantry American

Buffalo Chicken Wing Sauce

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt in a pot over medium heat. Bring to a simmer while stirring with a whisk.
  3. 3 As soon as bubbles form along the sides of the pan, remove from heat and whisk until smooth. Set aside for use.
  4. 4 Enjoy!

By John Mitzewich

Chef John's Beurre Blanc
Pantry French

Chef John's Beurre Blanc

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
  3. 3 Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
  4. 4 Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
  5. 5 Remove the saucepan from heat. Season with cayenne pepper and salt.

By John Mitzewich

Black Onion Relish
Pantry American

Black Onion Relish

4.2

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
  2. 2 Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
  3. 3 Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
  4. 4 Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
  5. 5 Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

By John Mitzewich

Spicy Pickled Green Beans
Pantry American

Spicy Pickled Green Beans

5.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Place jars onto a rack and submerge in a large pot of water. Cover and bring to a rolling boil, then reduce the heat to low to keep jars warm until ready to fill.
  2. 2 Meanwhile, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
  3. 3 Remove one empty jar from the canning pot. Place 2 garlic cloves, 1 teaspoon dill seed, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon cayenne pepper into the jar, then pack with green beans, filling to within 1/2 inch of the top. Slowly pour hot brine over beans, again leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from the top. Repeat to fill remaining two jars.
  4. 4 Wipe the jar rims, then apply the lids and bands (not too tightly), and return the jars to the canning pot. Cover the pot and return the water to a rolling boil. Process for 10 minutes. Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
  5. 5 Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking the seals.

By Marisa McClellan

Uncle Mike's Vinegar Pepper Sauce
Pantry American

Uncle Mike's Vinegar Pepper Sauce

4.6

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a small saucepan over medium heat, stir together vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water.
  2. 2 Simmer for 15 minutes, or until all sugar dissolves. Season to taste with salt and pepper. Remove from heat and let cool. Use to baste your favorite meat while grilling.

By JIMBOSKI

Roasted Garlic Aïoli
Pantry American

Roasted Garlic Aïoli

4.9

Prep
10 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap completely in aluminum foil.
  3. 3 Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour.
  4. 4 Unwrap and allow to cool at room temperature, 5 to 10 minutes. Refrigerate until completely chilled, 30 minutes to 1 hour.
  5. 5 Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Mix in mayonnaise, lemon juice, Worcestershire sauce, and cayenne until well blended. Refrigerate until flavors combine, at least 1 hour.

By NB Roy

Rodney Scott's Secret Eastern Carolina Barbecue Sauce
Pantry American

Rodney Scott's Secret Eastern Carolina Barbecue Sauce

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
  3. 3 Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
  4. 4 Transfer into a plastic squeeze bottle or other vessel.

By John Mitzewich