Hollandaise Sauce

 2 egg yolks

2 T water

1T lemon juice

1/2 C butter cut into small cubes

1/4 t cayenne pepper

1/4 t salt

In a double boiler, mix egg yolks, water and lemon juice. Add butter and turn on heat. Whisk constantly until butter is melted and mixture thickens. Turn off heat and add cayenne and salt. Enjoy!

Guacamole

Ingredients:

3 Avocados - Peeled, Pitted, and Mashed

1 Lime, Juiced

1 tsp of Salt

½ Cup of Diced Onion

3 Tbsp of Chopped Fresh Cilantro

2 Tomatoes Diced

1 tsp of Minced Garlic 1 tsp of Cumin 1 tsp of Mayonnaise Directions: In a medium bowl, mix avocado, salt, and lime juice. Incorporate other ingredients until combined. Refrigerate 1 hour for best flavor, or serve immediately.

Pimento Cheese

From My Regional and World Cuisine Class

Ingredients:

2 Cups of Shredded Cheddar Cheese
1 8 Oz Pkg of Cream Cheese
1/2 Cup of Mayonnaise
1/4 tsp of Garlic Powder
1/4 tsp of Cayenne Pepper (Optional)
1 Jalapeño, Seeded and Minced (Optional) 4 Oz Diced Pimento, Drained Salt and Pepper to Taste Directions: Combine all ingredients until thoroughly combined. Serve with club crackers.

Grilled Corn Salsa

A Pinterest Recipe

Ingredients:

3 Ears of Corn
1/2 of a Red Onion
1/2 Cup of Cilantro
1 Lime
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cumin
A Pinch of Sugar (To Taste)

Directions:

Cook the corn on the stove on the grates covering the fire (this works best on a gas stove or grill). Once the corn is grilled, use a sharp knife and cut the corn kernels off the ears. Dice the 1/2 of red onion and chop the cilantro. Put the corn, onion, and cilantro in a bowl and mix. Add the salt, garlic, cumin, and sugar. Stir again, and serve on tacos, or with tortilla chips.

Yogurt Cucumber Sauce

2 cups plain yogurt - I like greek style because it is thick
1 cup sour cream
1 cup mayonnaise
1 hothouse cucumber chopped
3 chopped green onions
3 T chopped fresh mint leaves
Juice of 1 lemon
1/2 t salt
1/4 t pepper
2 t dried parsley

Mix all ingredients in a bowl. Refrigerate 2 hours before serving.

Lemon Curd

From my friend Marcy's blog

Zest and juice of 2 lemons
1 cup of sugar
1/2 cup butter
3 whole eggs
1 egg yolk

Put zest, juice, butter & sugar in a glass bowl. Microwave for 1 minute and stir. Microwave for another minute and whisk well until butter is melted and sugar is dissolved. In a seperate bowl, whisk the eggs and additional yolk well. Add a little of the lemon mixture to warm up the eggs and then whisk the eggs into the lemon mixture. Microwave on high for 30 seconds, whisk, and repeat this process until mixture is thick and creamy. Usually takes about 5 times of microwaving and whisking. Can be refrigerated for 2-3 weeks. Good on toast, scones, etc.

Pico de Gallo

2 medium onions, chopped
4 medium tomatoes, chopped
1 bunch cilantro, chopped
3 jalapenos, seeded and chopped
1 clove of garlic, minced
2 avocados, chopped
juice of 2 lemons or limes
salt to taste

Mix all together and enjoy with chips or other Mexican dish.

Apricot Salsa

Fresh apricots, chopped
4 oz red onion
1 oz olive oil
1 oz cilantro, chopped
1 oz lime juice
1 oz lemon juice
2 t wine vinegar
1 chopped jalapeno pepper
1/2 t lime zest
1/2 t ground cumin
1/2 t ground pepper
salt to taste

Combine all ingredients in a bowl and stir gently. Cover and refrigerate until served.

Cranberry Sauce

1 lb fresh cranberries
2 c sugar
1 t lime zest
1 t orange zest
1/4 c lime juice
1/4 c orange juice
1/2 c water

Combine all ingredients in a heavy saucepan. Bring to a boil, reduce heat to medium low and simmer for 10 minutes, until berries pop open. Skim foam off surface and cool to room temperature.

Raita (yogurt sauce)

1 c plain yogurt
1 cucumber, seeded and chopped small
2 cloves garlic, minced
1/2 c cilantro leaves, chopped
pinch cayenne
juice of 1/2 lime

Combine all ingredients in a food processor or blender, but don't make it too smooth. You want a little texture to it. Serve with curries or Middle Eastern food or use as a dip.

Ranch Dressing Mix

Another favorite from Kathleen Magnusson

2 tsp instant minced onion or 1/2 tsp onion powder
½ tsp salt
1/8 tsp garlic powder
1 Tbs. parsley flakes

Mix with 1 cup buttermilk and 1 cup Mayonnaise

*For a vegetable or chip dip, use:
1 cup sour cream and 1 cup Mayonnaise instead

Apricot Chutney

3 1/2 cups cubed pitted apricots (about 1 1/4 pounds)
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1/3 cup cider vinegar
1/4 cup golden raisins
1/4 cup dried cranberries
2 tablespoons honey
1 tablespoon minced seeded serrano chile (1 small)
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Preparation
1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature.