CLASSIC SAUCES – BASIC BASIL PESTO

Place the pine nuts in a small, dry skillet over medium-low heat.

Cook, stirring constantly, until lightly toasted, 3-5 minutes; watch carefully, as they can burn quickly. Transfer to a plate so it can cool.

In a food processor, add the toasted pine nuts and basil and process until combined. Add the garlic and pulse until it is finely chopped.

With the motor running, slowly pour in the olive oil and process to a smooth puree. Add the cheese and pulse to blend. Season with salt and pepper.

The basil pesto can be refrigerated in an airtight container for up to 2 days or in the freezer for up to 1 month; bring to room temperature before using.

CLASSIC BASIL PESTO INGREDIENTS
1 cup pine nuts
2 cups fresh basil leaves tightly packed
2 cloves garlic, chopped
3 tbsp olive oil
1 oz Parmesan cheese freshly grated

CLASSIC SAUCES – MARINARA SAUCE

Heat the olive oil and garlic in a medium saucepan over medium heat just until the saucepan garlic is fragrant, 2-3 minutes.

Add the tomatoes and a generous pinch each of
salt and pepper and reduce the heat to medium-low. Cook, stirring occasionally, until the sauce reduces and thickens, about 20 minutes.

Puree the sauce using an immersion or traditional blender. (The marinara sauce can be refrigerated in an airtight container for up to 2 days; bring to room temperature before using.)

CLASSIC MARINARA SAUCE INGREDIENTS
1 tbsp olive oil
1 clove garlic
1 clove
one 14-oz can peeled chopped tomatoes

CLASSIC SAUCES – GRUYERE CHEESE SAUCE

Melt the butter in a small saucepan over medium heat.

Add the flour and cook, whisking, for 1 minute, until a smooth paste forms.

Stir in the mustard, nutmeg, and salt and pepper to taste, then slowly whisk in the milk.

Cook, whisking, until the sauce comes to a boil and thickens, about 2 minutes.

Remove the pan from the heat and stir in the cheese until melted.

Cover and keep warm until ready to use.

CLASSIC GRUYERE CHEESE SAUCE INGREDIENTS
2 tbsp unsalted butter
2 tbsp all-purpose floor
1 tbsp Dijon mustard
1/4 tsp grated nutmeg
1 cup whole milk
1 cup (8 fl oz)
1/4 cup Gruyere cheese shredded

CLASSIC SAUCE & SOREAD – CILANTRO PESTO

Place the pine nuts in a small, dry skillet over medium-low heat.

Cook, stirring constantly, until lightly toasted, 3-5 minutes; watch carefully, as they can burn quickly.

Transfer immediately to a plate for cooling.

In a food processor, add the toasted pine nuts, jalapeno, cilantro, green onion, garlic, and salt and process until combined. With the motor running, slowly pour in the olive oil and process to a smooth puree. Add the cheese and lime juice and pulse to blend.

The cilantro pesto can be refrigerated in an airtight container for up to 2 days or in the freezer for up to 1 month; bring to room temperature before using.

CLASSIC CILANTRO PESTO INGREDIENTS
1/4 cup pine nuts
1 small jalapeno seeded and chopped
1 1/2 cup fresh cilantro leaves
1/4 cup green onion chopped
2 garlic cloves chopped
1/2 tsp salt
1/2 cup extra virgin olive oil
1 oz jack. cheese coarsely grated
2 tsp fresh lime juice

CLASSIC SPEAD – HERBED CREAM CHEESE

In a small bowl, combine the cream cheese, chives, parsley, capers, tarragon, lemon zest, and a pinch each of salt and pepper.

The herbed cream cheese can be refrigerated in an airtight container for up to 2 days.

CLASSIC HERBED CREAM CHEESE INGREDIENTS
2 oz cream cheese room temperature
1 tbsp chopped fresh chives
1 tbsp chopped fresh Italian parsley
1 tbsp capers
1 tsp chopped fresh tarragon
1 tsp grated lemon zest

CLASSIC SAUCE & SPREAD REMOULADE

In a small bowl, stir together the mayonnaise, tomato paste, mustard, and vinegar.

Stir in the chives, cornichons, parsley, tarragon, and capers. Let stand at room temperature for 15 minutes to allow the flavors to blend.

The remoulade sauce can be refrigerated in an airtight container for up to 2 days.

CLASSIC REMOULADE SAUCE INGREDIENTS
1/2 cup mayonnaise
2 tsp tomato paste
2 tsp Dijon mustard
1 tsp white wine vinegar
1 tbsp chopped fresh chives
1 tbsp chopped cornichons
1 tbsp chopped fresh parsley
2 tsp chopped fresh tarragon
1 tsp coarsely chopped capers

CLASSIC SAUCE – SALSA VERDE

In a blender or food processor, add the parsley, mint, olive oil, capers, garlic, vinegar, and anchovy and pulse until combined.

Transfer the mixture to a bowl and season with salt and pepper.

The salsa verde can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before using.

CLASSIC SALSA VERDE INGREDIENTS
1/4 cup fresh Italian parsley leaves
2 tbsp fresh mint leaves
3 tbsps olive oil, more if needed
2 tsp capers
1 tsp mined garlic
1/2 tsp red wine vinegar
1 small anchovy fillet minced

CLASSIC SPREAD TAPENADE

In a food processor, combine the olives, capers, anchovy, garlic, lemon zest, pepper, and 2 tbsp olive oil.

Pulse to form a course puree, adding more oil if needed for spreadability.

The tapenade can be refrigerated in an airtight container for up to s days; bring to room temperature before using.

CLASSIC TAPENADE INGREDIENTS
1/2 cup Nicoise or Kalamata olives, pitted
1tbsp capers
1 anchovy filet minced
1 tsp minced garlic
1 tsp grated lemon zest
1/2 tsp freshly ground pepper
2-3 tbsp extra virgin olive oil

CLASSIC SAUCE – RUSSIAN DRESSING

Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce.

In a small bowl, stir together the mayonnaise, ketchup, horseradish, onion, Worcestershire sauce, and parsley.

The Russian dressing can be refrigerated in an airtight container for up to 2 days.

CLASSIC RUSSIAN DRESSING INGREDIENTS
1/4 cup mayonnaise
2 tsp ketchup
1/4 prepared horseradish
1/2 tsp minced yellow onion
1/4 tsp Worcestershire sauce
2 tsp chopped fresh Italian parsley