|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
French West Indian "Dog" Sauce / Sauce Chien |
|
Print this Recipe FRENCH WEST INDIES Makes about 1 cup Sauce chien (literally, "dog sauce") is a sort of high-voltage vinaigrette served throughout the French West Indies. How did it get its odd name? One theory holds that the "dog" refers to the fierce bite of the chiles. Another refers to the fact that this is a humble sauce, made without the egg yolks, butter, or cream found in more "noble" French sauces. Whatever its origins, sauce chien is an indispensable accompaniment to grilled seafood, chicken, and vegetables throughout the French West Indies. 2 cloves garlic, minced 1/2 teaspoon salt, or more to taste 1/2 to 2 scotch bonnet chiles, seeded and minced (for a hotter sauce, leave the seeds in) 1 shallot, minced 2 tablespoons chives, finely chopped, fresh, or scallion greens 2 tablespoons cilantro, finely chopped, fresh 2 tablespoons parsley, finely chopped fresh Italian (flat-leaf) 1/2 teaspoon thyme, chopped fresh Black pepper, freshly ground, to taste 3 tablespoons lime juice, fresh, or more to taste 1/4 cup olive oil, extra-virgin 1/4 cup water, boiling, or more as needed 1. Combine the garlic and 1/2 teaspoon salt in a mortar and grind to a paste with the pestle. Then pound in the chiles, shallot, chives, cilantro, parsley, thyme, pepper, and 3 tablespoons lime juice. Work in the oil, then add enough boiling water to obtain a mellow, pourable sauce. Or combine all the ingredients at once in a blender or mini chopper and run the machine in short bursts until just coarsely puréed. Taste for seasoning, adding salt or lime juice as necessary; the sauce should be highly seasoned. 2. Serve immediately, or at least no longer than 4 hours after making; serve at room temperature. Makes about 1 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
North Carolina Vinegar Sauce Elida's Honey-Guava Barbecue Sauce Carolina Mustard Barbecue Sauce Georgian Pickled Plum Sauce / Tkemali Bengali Mango-Tamarind Barbecue Sauce Jake's Turkish Coffee Barbecue Sauce Ginger-Plum Barbecue Sauce Nicaraguan Tomato Sauce / Salsa Marinara Romesco Sauce Charred Tomato Sauce With Pomegrante Molasses / Khashkesh Hoisin-Chile Sauce A Simple Tamarind Barbecue Sauce Indonesian Ketchup / Ketjap Manis Thai Peanut Sauce Dutch West Indian Peanut Sauce Vietnamese Apple And Shrimp Sauce / Mam Nem White Miso Barbecue Sauce Red Mis Barbecue Sauce Classic Teriyaki Sauce Basic Chimichurri Red Chimichurri Dry Chimichurri Portuguese Hot Sauce / Piri-Piri A Simple Harissa Preserved Lemon Harissa Coriander Sauce County Hot Sauce / Molho da Companha French West Indian "Dog" Sauce / Sauce Chien Hot And Sweet Mint Sauce Garlic Sauce Lemon-Honey Sauce With Garlic Catalan Vinaigrette Tamarind Dipping Sauce Basic Vietnamese Dipping Sauce / Nuoc Cham Peanut Chile Dipping Sauce Asian Pear Dipping Sauce A Simple Javanese Dipping Sauce |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
