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Brian's Photo Blog — Article 482
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A Tale of Four Sauces
Wednesday 28 October 2015   —   Category: Cooking & Food
In my last article I mentioned the four sauces I had made earlier in the month, which I took to a mini family reunion down in California. In today’s article, I would like to explore each sauce in a little more detail, so you can get a (virtual) taste of what these sauces can do for you in your culinary adventures. The only limit for their uses is your imagination!

My very own creation — which I call Vegetarian Marinara Reduction — includes a whole cup of red wine! After simmering for at least four hours with the lid off, the amount of sauce is reduced by a third, or even by half.

The result is a thick, concentrated, very flavorful spaghetti sauce — a little goes a long ways. And even though the consistency might make you think there is meat in it, that’s just an illusion.

It’s great as a topping for any type of pasta, including stuffed pastas like tortellini or manicotti, on top of chicken parmesan, or whatever your little heart desires!

Download the recipe PDF.
 
Sour Pickle Rémoulade is an awesome sauce, adapted from a recipe by Sarah Schafer at Irving Street Kitchen in Portland, Oregon. It can be used as a topping for all types of meat, and as a dip for veggies, soft pretzels, chips or crackers.

My version has slightly modified ingredients. If you want the creamy version, follow the original recipe by puréeing the final mixture in a blender. The first time I made it I forgot that step, and so ended up with what I call the chunky version. Because I had chopped all the ingredients very fine, it wasn’t too chunky, but had a pleasing texture which I would not want to lose in the blender. Chunky or creamy ... to each his own!

Download the recipe PDF.
 
Next is some homemade spicy whole-grain pub mustard from the cookbook Pretzel Making at Home by Andrea Slonecker. This sweet-and-sour-type mustard has a noticeable honey taste which helps balance the fire of the mustard seeds. In my second batch, pictured here, I added some turmeric to give it a more vivid golden color.

I originally made it to eat with my homemade pretzels. It is also great on pork chops and ham, with sausages, in sandwiches, or wherever you use regular mustard. It is fun and satisfying to make your own mustard at home from scratch. Besides, grocery stores don’t have a mustard like this on their shelves, so if you want it, you gotta make it yourself.

Download the recipe PDF.
 
This last sauce is more of a spread than a sauce. Bavarian biergarten obatzda is a spiced cheese-butter spread which can be eaten with a wide variety of foods. Spread it on pretzels or rye bread. Use it as a topping on a good steak or other meat. Or you can add a bit more white wine or beer to make it a sauce, and then dip veggies, crackers or chips in it.

My first attempt had too many spices in it, which was pretty overpowering. The primary ingredients, Camembert cheese and butter, already have wonderful flavors which you don’t want to cover up with too many spices. For my second batch, I simplified and reduced the additional ingredients, and the result was much better! As with all of these sauces, you can start with my recipes and then adjust them to your tastes.

For more details, see Obatzda This and Obatzda That. You can also download the recipe PDF.
 
This brings to a close my tale of four sauces. But for you the story is just beginning, as you find creative and tasty uses for them in your own culinary adventures!
Brian's Photo Blog — Article 482
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Brian's Photo Blog — Article 482
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