Filtering by Category: Sauce & Marinade

Savory Sage and Mushroom Cream SAuce

2 tablespoons OLIVE & VINE Savory Sage and Mushroom infused olive oil

1/3 cup shallots, thinly sliced

1/3 cup white wine

1/3 cup heavy whipping cream 

2 tablespoons Italian parsley, chopped

Sea salt and freshly cracked pepper to taste

 

Heat the olive oil over medium heat. Add the shallots and cook until golden and caramelized. Add the white wine and reduce by half. Add the cream and simmer for an additional minute, whisking to combine. Season with salt and pepper, then stir in the parsley. Pour the warm cream sauce over your favorite pasta and toss. Serve immediately.  

Homemade Mustard

One of the primary ingredients in mustard is vinegar, so the quality of the vinegar makes a huge difference in the final outcome. Try some of our favorite flavors in this recipe or experiment with your own! 

1 cup ground yellow mustard seed

2/3 cup vinegar (OLIVE & VINE Sherry Reserva, Vermont Maple Syrup, French Champagne, Serrano Honey, Jalapeno Piquant, Savory Oregano, Peach Mist, Honey Spiked Ginger, Traditional Balsamic Condimento) 

1/3 cup honey (omit this if you are using a sweeter vinegar such as Peach Mist balsamic)

1 teaspoon sea salt

 

Combine the ingredients in a small saucepan and cook over medium to medium-low heat for approximately six minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing in an air-tight container. 

If you like your mustard spicy, you can refrigerate it at this point which will preserve its fiery characteristic.  If you prefer a more mellow flavor, allow it to sit at room temperature for a day or so before refrigerating.

Makes about 1-1/2 cups.

 

You can also experiment with adding herbs, infused sea salts, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless!

Use as a condiment or to emulsify a great vinaigrette or marinade. 

Tomato Bechamel Sauce

Use this versatile sauce for pasta, lasagna, crepes and veggies.

 

3 tablespoons OLIVE & VINE extra virgin olive oil

2 medium shallots, minced

2 cloves garlic, minced

3 tablespoons flour

2 cups whole milk

1/2 cup tomato sauce

a dash of freshly grated nutmeg (optional)

1/2 cup grated Pecorino cheese

freshly cracked pepper and sea salt to taste

 

Heat the oil in a medium sauce pan over medium heat. Add the shallots and sauté until translucent and tender. Add the garlic and sauté another minute. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened. Add the cheese and stir, then add the tomato sauce. Season with and salt and pepper to taste. Stir until thickened to buttermilk consistency.

Balsamic Barbeque Sauce

2 tablespoons OLIVE & VINE extra virgin olive oil

1/2 red onion, minced

2 cloves garlic, minced

1/4 cup tomato paste

1/4 cup OLIVE & VINE Fresh Fig or Red Pomegranate balsamic vinegar

3 tablespoons sugar

1 tablespoon Dijon mustard

1 teaspoon chili powder

1/2 cup water

Sea salt and black pepper, to taste

 

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened about 3 minutes.

Add tomato paste, balsamic vinegar, sugar, mustard and chili powder. Stir until well mixed. Whisk in water. Season with salt and pepper to taste. Bring to a boil while whisking.  Lower to a simmer, stir occasionally until the mixture has thickened to fully coat the back of a spoon (about 20 minutes). Refrigerate up to two weeks.

Makes about 1 cup.

 

Fresh Tomato Mango Salsa

This tasty summer salsa goes well with all types of seafood, pork and chicken or use as a dip with your favorite crackers.

3 Roma tomatoes, diced

1 ripe mango, diced 

1 tablespoon red onion, diced

1 tablespoon cilantro, chopped

1-2 teaspoons fresh jalapeño pepper, diced

2 tablespoons OLIVE & VINE Peach Mist balsamic vinegar 

 

Combine first five ingredients in a bowl. Drizzle balsamic vinegar over the top and mix gently. Refrigerate for at least one hour before serving.

 

Best Ever Balsamic BBQ Sauce

This sweet and sour balsamic BBQ sauce makes a perfect glaze for any grilled meat. Try it on spare-ribs, chicken or beef. When grilling, baste your meat with the sauce at the end of cooking so that it sizzles and slightly browns. It only takes 2-5 minutes to brown on each side depending on how hot your fire is.

 

1 cup OLIVE & VINE Traditional Balsamic Condimento

1 cup ketchup

6 ounces beer

1/3 cup dark brown sugar

1/4 cup honey

1/2 medium white onion, finely diced

1 clove garlic, minced

3 tablespoons brown prepared mustard

1 1/2 teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce, or to taste

salt to taste

 

In a large sauce pan, bring the balsamic vinegar to a boil over medium heat and cook until reduced by a third. Next add all of the remaining ingredients together with 1/4 cup of water to the reduced balsamic vinegar and bring back to a boil. Reduce the heat to low and simmer for 30 to 40 minutes until thickened. Once the BBQ sauce thickens, adjust to taste by adding salt, brown sugar or vinegar.

Makes about 2 1/2 cups.

 

Basil Spinach Pesto Pasta

1 cup packed fresh basil leaves, washed and dried

1 cup packed fresh baby spinach leaves, washed and dried

1/2 cup Pecorino Romano cheese, grated

3 cloves of garlic, peeled

1/2 cup OLIVE & VINE extra virgin olive oil

1/4 cup toasted pine nuts (optional)

sea salt, to taste

 

In the jar of your blender, add the garlic, salt, spinach, and basil followed by the cheese, pine nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Toss with your favorite pasta. Makes about 2 cups of pesto.

 

Citrus Dijon Aioli

1 egg

juice of one lemon

1 cup OLIVE & VINE Meyer Lemon, Eureka Green Lemon or Persian Lime infused olive oil 

1 tablespoon Dijon mustard

1 teaspoon salt

lemon zest (optional)

 

Whisk together one egg with juice of half a lemon in blender for several seconds until thick. With blender turned on, slowly add 1 cup of olive oil until thick like mayonnaise. Scrape into a bowl and stir in the rest of the lemon juice, Dijon mustard, salt and optional lemon zest. Delicious over steamed potatoes, asparagus and broccoli. Substitute for mayonnaise in dips or use in place of a Hollandaise sauce.

 

 

Basic Vinaigrette (With A Twist)

This is a basic vinaigrette that can be adapted in numerous creative ways - add a little Worcestershire, Tabasco, fresh herbs, a flavored balsamic vinegar or a flavored oil - however the mood strikes! The twist is that it uses equal proportions of balsamic vinegar to olive oil because OLIVE & VINE's vinegars have a low 4% - 6% acidity. This means you can use more vinegar and less oil - resulting in more flavor and less fat! Experiment with the proportions though because it's always a matter of personal taste.

 

1/4 cup Traditional Balsamic Condimento (or any infused balsamic vinegar of your choice)

1/4 cup OLIVE & VINE extra virgin olive oil (or any infused olive oil of your choice)

1 tablespoon Dijon mustard

3 cloves garlic, minced

salt and fresh ground pepper

Combine all ingredients in a bowl and whisk thoroughly. Use with your favorite salad greens.

 

Teriyaki Marinade For Grilling

1/2 cup OLIVE & VINE Traditional Balsamic Condimento

1/2 cup OLIVE & VINE Rich Roasted Garlic infused olive oil

1/2 cup soy sauce 

2 tablespoons fresh ginger, grated

 

Whisk together all ingredients in a bowl. Place in a large resealable plastic bag with up to 3 pounds of meat, chicken or vegetables. Refrigerate for 1-2 hours before grilling.

Honey Ginger AND Lime Dressing

1/3 cup OLIVE & VINE Honey Spiked Ginger balsamic vinegar

2/3 cup OLIVE & VINE Persian Lime infused olive oil (or any single variety extra virgin olive oil)

1 tablespoon shallot, finely minced

1 tablespoon Dijon mustard

salt and fresh ground pepper to taste

 

Add the vinegar, mustard, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running until the mixture is emulsified.

Basic Aioli (Fresh Garlic Mayonnaise)

2 egg yokes

2 teaspoons garlic, crushed 

1-½ teaspoons salt

1 tablespoon fresh lemon juice

1 cup OLIVE & VINE extra virgin olive oil (or an infused olive oil such as Rich Roasted Garlic, Smoky Chipotle Pepper, Persian Lime, Lemon or Tuscan Bouquet.) 

 

Pulse the first four ingredients in the food processor or blender until well mixed. SLOWLY, drop by drop, begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified.

 

 

Garlic Peach Marinade

This marinade works great for chicken, shrimp or pork. Can be used when grilling or oven roasting.

1/4 cup OLIVE & VINE Peach Mist balsamic vinegar

1/4 cup OLIVE & VINE Rich Roasted Garlic infused olive oil

2 tablespoons honey

1 teaspoon soy sauce

1/2 teaspoon grated fresh ginger

Combine all ingredients in a large resealable plastic bag. Add the meat, press out the air and seal. Refrigerate for at least 4 hours, turning occasionally to make sure all pieces are coated.

Yield: enough for 1 lb of meat