Sauces

THE Vinaigrette

2 Tbsps Olive Oil

2 Tsp Lemon Juice

1 clove garlic, minced

1 Tsp Dijon Mustard

1 Tbsp Chopped Basil

pepper

Mix all ingredients and drizzle over freshly grilled vegatables.

Doner Kebab Sauce

1 cup sour cream
1 cup mayonnaise
1 cup half-n-half
1 tsp garlic powder
1 tsp dill
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tbsp parsley

Creamy Clam Dip

8 ounces cream cheese; softened
¼ cup sour cream
¼ cup mayonnaise
2  6 ½ oz cans Minced clams drained, keep 3 tablespoons of the liquid
1/3 cup red bell pepper, finely chopped
¼ cup minced onion
2 tablespoons fresh parsley leaves minced
¾ teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
¼ teaspoon liquid smoke

In a bowl, whisk together cream cheese, sour cream and mayonnaise until smooth. Stir in remaining ingredients and salt to taste.  Makes about 2 cups.

Madeira Sauce

1 tbsp butter
½ cups each of diced carrot, celery and onion (mirepoix)
2 cups beef broth
½ cup Madeira wine
1 bay leaf
3 tbsp cornstarch with 3 tbsp water

Sauté mirepiox until tender.  Add beef broth, wine and bay leaf and cook on medium high another 10 minutes to reduce.  Add cornstarch mixture slowly until thickened.

To serve let the beef rest for 10 minutes before cutting into slices of 1-1 ½ inches thick.  Serve the Madeira sauce on the side.