Dengaku miso (also known as sweetened miso) is a popular dressing used in Japan for vegetable and tofu, made with a stronger flavoured red miso.
- 1 Tablespoon red miso
- 1 Tablespoon sake
- 1 Tablespoon raw sugar
To prepare the dengaku miso dressing, mix all the ingredients well and set aside.
2 Cloves Garlic
2 Tablespoons Flat Leaf Parsley
2 Tablespoons Chives
2 Tablespoon Tarragon
Zest of one lemon
Juice of ½ lemon
1 Cup Mayonnaise
Salt and Pepper
Add all ingredients except mayonnaise to food processor and whirl together. Add mayonnaise and blend together so it is a consistent sauce with flecks of herbs throughout. Serve with chilled asparagus, salmon, etc.
½ cup soy sauce
¼ cup toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons gochugaru (red pepper powder)
6 scallions, thinly sliced
Combine everything in a small bowl and whisk until combined.
Baby squid in squid ink sauce.
Rice in squid ink sauce.
Considered by many to be the Basque national sauce whether it’s used in risotto, a vinaigrette or squid in their own ink.
5 Spanish onions, halved and thinly sliced
1 green bell pepper, seeded and cut into small dice
1½ tablespoons extra-virgin olive oil
2 cups water
½ cup canned whole plum tomatoes, crushed by hand
1½ tablespoons squid ink
Pinch of sugar
In a heavy saucepan, combine the onions, bell pepper, oil, and a little salt, cover, place over medium-low heat, and sweat the onions, stirring occasionally until the onions are soft and melty but not caramelized beyond a light blond. Raise the heat to medium, add the tomatoes, then bring to a boil and cook for about 5 minutes, until the tomato has lost some of its acidity.
Turn down the heat to a simmer and add the squid ink, cooking for a couple of minutes. Add the water and continue to cook for about 30 minutes, stirring occasionally, until the onions and pepper have almost entirely melted out and the sauce is sweet and complex.
Taste the sauce and adjust the salt. The sauce should have a very light hint of sweetness, so add sugar only if necessary. Blend in a blender until completely smooth. Use immediately or freeze for up to 3 months.
Used marinade is contaminated with raw meat juice and is unsafe to consume. If you want a sauce to serve with cooked meat, make a little extra marinade and set it aside before adding the rest to the raw meat.
Sanbaisuis is the basis for making a pickle called sanbaizuke, though it also becomes the dipping sauce for tempura.
⅔ cup Katsuobushi Dashi
⅔ cup good soy sauce
⅔ cup brown rice vinegar
Mix the dashi, soy sauce, and brown rice vinegar together and pour into a jar. Keeps for a couple of months, refrigerated. Good for making an instant pickle or on a vegetable salad with equal parts oil.
Mayonnaise: Egg yolks, mustard, oil, acid.
Verte: Mayonnaise and green herbs.
Rémoulade: Mayonnaise, capers, cornichons, chervil, tarragon, parsley, chives; chopped onions and egg are optional.
Gribiche: Mayonnaise, hard cooked eggs, mustard, cornichons, parsley, chervil and tarragon.
Chantilly: Two parts mayonnaise and one part whipped cream.
Aioli: Mayonnaise, Garlic, sometimes saffron.
Rouille: Mayonnaise, White Bread, Garlic, paprika, saffron.
Andalouse: Mayonnaise, tomato coulis, diced peppers.
Hollandaise: Egg yolks, clarified butter, lemon juice, salt and cayenne pepper.
Mousseline: Three parts Hollandaise and one part whipped cream.
Mortarde: Hollandaise, blood orange juice, blanched mandarin orange zest.
Mikado: Hollandaise, mandarin orange juice, blanched mandarin orange zest.
Béarnaise: Egg yolks, clarified butter, salt, tarragon, chervil, Reduction Of white wine vinegar, shallots, tarragon, peppercorns.
Foyot or Valois: Béarnaise and meat glaze.
Charon: Béarnaise and tomato concassé.
Paloise: Béarnaise with mint instead of tarragon.
Tyrolienne: Béarnaise with a neutral oil instead of clarified butter.
Mornay: Béchamel combined with Gruyère cheese and egg yolks.
Crème: Béchamel with heavy cream and lemon juice.
Soubise: Onions sweated in butter and added to Béchamel.
Smitane: Classically but no longer made from Béchamel. Chopped onions sweated in butter, moistened with white wine and reduced; sour cream added.