Red Garnish Sauce for Plating

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amother

Mistyrose ↓

Sun, Nov 19 2017, 12:48 pm

Anyone have a good recipe?

esther11

Sun, Nov 19 2017, 1:15 pm

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

amother

↑ Mistyrose ↓

Sun, Nov 19 2017, 2:47 pm

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.

amother

Gray ↓

Sun, Nov 19 2017, 3:06 pm

Google roasted red pepper sauce.

amother

Pink

Sun, Nov 19 2017, 3:13 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.

zaq

Sun, Nov 19 2017, 9:34 pm

Ketchup.

Teomima

Mon, Nov 20 2017, 3:18 am

Maybe a beet puree? Savory but adds a delicious sweet element.

amother

↑ Mistyrose ↓

Wed, Nov 22 2017, 6:58 am

Thanks. Does anyone have a tried and true red pepper sauce recipe?

amother

↑ Mistyrose ↓

Thu, Nov 23 2017, 7:06 am

Do you think I can use paprika oil instead?

amother

↑ Gray ↓

Thu, Nov 23 2017, 8:21 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.

amother

↑ Mistyrose ↓

Thu, Nov 23 2017, 8:23 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?

amother

↑ Gray

Thu, Nov 23 2017, 8:32 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.

amother

↑ Mistyrose

Thu, Nov 23 2017, 8:53 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!

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