Remoulade Sauce

This sauce was delicious served over salmon patties and tuna steaks.  You could also serve this sauce with crab cakes, French fries, veggie burgers or hamburgers.

1/2 cup mayonnaise

1 TBS Dijon mustard

1 tsp hot sauce

1/2 tsp paprika

2 cloves garlic, grated

1 green onion, finely chopped

1 tsp lemon juice

1 tsp horseradish

1/8 tsp onion powder

Pinch of cayenne pepper

Whisk all ingredients in a bowl.  Refrigerate for at least one hour. 

Janice

Wet Wet Sauce (Asian Dipping Sauce)

This mild to medium sauce is so addictive and it can go on anything!  I like to put it on rangoons, potstickers, Asian dumplings and eggrolls.  You could also put it on rice, ramen noodles, chicken, fish, eggs, cottage cheese and vegetables.  I mixed some Wet Wet Sauce with mayonnaise and used this as a dip for my french fries. You could even put this sauce/mayo combo on a burger.  The possibilities are endless.

3 green onions, white parts only, thinly sliced

2 TBS minced garlic 

1 1/2 TBS minced ginger

3 TBS Korean chili flakes or crushed red pepper

1 1/2 tsp sesame seeds

1 TBS sesame oil

2/3 cup neutral vegetable oil (avocado, canola or grapeseed)

1/4 cup soy sauce 

1 1/2 TBS oyster sauce

3 TBS rice vinegar

Add green onions, garlic, ginger, chili flakes, sesame seeds and sesame oil to a heat-safe bowl with plenty of room to add more ingredients.

Heat neutral vegetable oil over medium-high heat in a small saucepan until hot, about 5 minutes.

Carefully, pour the hot oil over onion mixture.  It will bubble up, so pour slowly.  

Once the bubbling stops, stir the mixture and allow to cool slightly.

Stir in soy sauce, oyster sauce and rice vinegar.  Transfer mixture to a jar or container with a tight-fitting lid and refrigerate until ready to use. This will keep for several weeks in the refrigerator.

Makes 1 1/2 cups

Source:  allrecipes.com

Janice

Cranberry Sauce

There is no need to buy cranberries in a can as these are so easy to make. Our family especially enjoys these cranberries with our Thanksgiving dinner; however, they are good any time.  I even like to eat this on top of ice-cream!

1 cup sugar

1 cup water

1 package (12 oz) fresh or frozen Cranberries

Combine sugar and water in a medium saucepan.  Bring to a boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Cover and cool completely at room temperature.

Refrigerate until serving time.

Makes 2 1/4 cups

Source: Ocean Spray

Janice

* Tips:

If you double the recipe, use a large pot.  As the cranberries cook, they pop and create a foam on the surface which may easily boil over.  Also, be careful when the cranberries pop as they are covered in sugar and are very hot.  Wear an apron!