Sauces

Ingredients

Directions

1. 1For compound butters (Cowboy and Garlic Herb): Combine softened butter with all ingredients in a bowl, mix thoroughly, shape into a log using plastic wrap, and refrigerate until firm (at least 2 hours).
2. 2For Tallow Mayo: Whisk egg yolks with mustard and lemon juice, then slowly drizzle in cooled melted tallow while whisking constantly until emulsified and creamy. Season with salt.
3. 3For cold sauces (Sour Cream Horseradish, Sandwich Sauce, Tzatziki, Red Chimichurri Yogurt): Combine all ingredients in a bowl, mix well, and refrigerate for at least 30 minutes to let flavors develop.
4. 4For Al Pastor Sauce: Blend rehydrated chiles, garlic, pineapple juice, vinegar, achiote paste, and spices until smooth. Simmer in a small saucepan for 10 minutes, then strain if desired.
5. 5For Caesar Vinaigrette: Whisk together garlic, mustard, anchovy paste, and lemon juice, then slowly drizzle in olive oil while whisking constantly. Stir in Parmesan and season to taste.
6. 6Taste all sauces and adjust seasoning as needed — add more salt, acid (lemon/vinegar), or spices to suit your preference.
7. 7Store all sauces in airtight containers in the refrigerator. Compound butters keep for 2 weeks, mayo-based sauces for 3-5 days, and yogurt-based sauces for up to 1 week.