Sauces, Spreads, & Condiments

Salsa de Cebolla (Onion Salsa)

Every Latin culture has their salsa. While more common in the States is the red tomato based stuff, this is the everyday salsa of my household: onion salsa. Heat is optional, but a little yellow hot pepper goes a long way. Try it on top of meats (excellent on canned tuna) and starchy foods like...

Serving: approx 2 cups Prep Time: 20 min Chop the onion and...
Ingredients 2 large red onions, chopped 1 tomato, chopped 1/2 cup fresh cilantro, chopped juice of 2 limes 2 tbsp olive oil salt, pepper, and garlic powder to taste optional: 1-2 tbsp...
Asaitunas Miraflores (Savory Olive Spread)

This is an old family favorite my mother often made for breakfast on weekends. Traditionally, the spread is made with garlic and black Peruvian olives. However, if you do happen to find Peruvian olives, they are never pitted. As a young teen, I was often given the chore of pitting the olives and...

Serving: approx 8 oz (1 cup) Prep Time: 5 min Cook Time: 5 min...
Ingredients 8 oz pitted Kalamata olives (approx. 1 jar) 1-2 peeled garlic cloves, to taste 1 tbsp olive oil 1-2 tbsp olive brine
Super Tart Lemon Curd

When I lived in Kips Bay, my favorite brunch spot always served lemon curd with muffins before the main meal. While I always looked forward to this, the tangy yellow spread was a complete mystery to me. In fact, my only clue as to its namesake (other than the lemon part) was its custard-like...

Serving: approx 12 oz (1 1/2 cups) Prep Time: 10 min Cook Time:...
Ingredients 1 cup fresh lemon juice (about 4 lemons) 1 tbsp lemon zest 4 egg yolks 1/2 cup butter (1 stick) 1/2-1 cup sugar (depending on your preference to sweetness) dash of salt...
Hollandaise: Quick & Dirty

Chances are, if you're trying to make Hollandaise sauce, you're also trying to poach eggs, fry ham, strain spinach, toast muffins, mix mimosas, possibly entertain a few guests, and serve it all before it gets too hot or too cold. By the time the double broiler is ready to go, your poached eggs...

Serving: approx 4 tbsp (enough for 2-4 Eggs Benedict) Prep Time...
Ingredients 2 tbsp butter 1 large egg yolk 1 tsp fresh lemon juice 1 tbsp hot water pinch of dill (dry or fresh) salt to taste