Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Yom Tov / Holidays -> Other special days
Red Garnish Sauce for Plating



Post new topic   Reply to topic View latest: 24h 48h 72h

amother
Mistyrose


 

Post Sun, Nov 19 2017, 9:48 am
Anyone have a good recipe?
Back to top

esther11




 
 
    
 

Post Sun, Nov 19 2017, 10:15 am
For what type of dish? That makes all the difference!

If it’s a dessert or a light salad you can blend strawberries and add sugar as needed
If you have something like chicken skewers or wings you can make an equal parts honey/sriracha mix
Etc
Back to top

amother
Mistyrose


 

Post Sun, Nov 19 2017, 11:47 am
Thanks. I don't have sriracha here.
It's needs to be savory. It's for vegetable knishes. There will also be mushroom sauce in a small cup. This will be used as a garnish only.
Back to top

amother
Gray


 

Post Sun, Nov 19 2017, 12:06 pm
Google roasted red pepper sauce.
Back to top

amother
Pink


 

Post Sun, Nov 19 2017, 12:13 pm
amother wrote:
Google roasted red pepper sauce.


You can also buy a jar of roasted red peppers and puree them to make a sauce.
Back to top

zaq




 
 
    
 

Post Sun, Nov 19 2017, 6:34 pm
Ketchup.
Back to top

Teomima




 
 
    
 

Post Mon, Nov 20 2017, 12:18 am
Maybe a beet puree? Savory but adds a delicious sweet element.
Back to top

amother
Mistyrose


 

Post Wed, Nov 22 2017, 3:58 am
Thanks. Does anyone have a tried and true red pepper sauce recipe?
Back to top

amother
Mistyrose


 

Post Thu, Nov 23 2017, 4:06 am
Do you think I can use paprika oil instead?
Back to top

amother
Gray


 

Post Thu, Nov 23 2017, 5:21 am
amother wrote:
Thanks. Does anyone have a tried and true red pepper sauce recipe?

Cut peppers in half and remove the seeds. Bake at 425 for 50 minutes, until the tops of the peppers are starting to brown. Place in a bag and seal closed to sweat the peppers. After 10 minutes remove from bag and pull off skins. Puree roasted peppers with oil, fresh garlic, salt and pepper to taste. If it's acidic you can add a pinch of sugar.
Back to top

amother
Mistyrose


 

Post Thu, Nov 23 2017, 5:23 am
amother wrote:
Cut 2 peppers into quarters and remove the seeds. Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown. Place in a bag and seal to sweat the peppers. After 10 minutes remove from bag and pull off skins. Puree rossted peppers with oil, fresh garlic, salt and pepper to taste. If it's acidic you can add a pinch of sugar.


Thank you so much! Can this be used in a squeeze bottle to garnish designs on a plate?
Back to top

amother
Gray


 

Post Thu, Nov 23 2017, 5:32 am
amother wrote:
Thank you so much! Can this be used in a squeeze bottle to garnish designs on a plate?

Probably. Add more oil if it looks like it needs to be smoother. Add the oil the way you would when making mayonnaise, dripping in slowly as the machine is running, so becomes more emulsified.
Back to top

amother
Mistyrose


 

Post Thu, Nov 23 2017, 5:53 am
amother wrote:
Probably. Add more oil if it looks like it needs to be smoother. Add the oil the way you would when making mayonnaise, dripping in slowly as the machine is running, so becomes more emulsified.


Thanks so much!
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Yom Tov / Holidays -> Other special days

Related Topics Replies Last Post
ISO red cabbage salad with vinegar and oil based dressing 5 Fri, Mar 22 2024, 3:53 pm View last post
Cheapest bright red lipstick
by amother
8 Wed, Mar 20 2024, 7:39 am View last post
Healthier sauce alternative to Frescorti? that tastes good
by amother
6 Thu, Mar 14 2024, 10:14 am View last post
ISO old recipe - bar from red bag of choc chips?
by amother
3 Mon, Mar 04 2024, 10:57 pm View last post
Hot red swollen area on arm 7 days post dtap
by amother
3 Tue, Feb 13 2024, 7:10 pm View last post