Aioli Sauce

This classic Provencal specialty combines olive oil, garlic, and lemon juice for a pungent variation of a mayo; in Occitan region of France, it is served with fish soup and croutons. It is a great accompaniment to seafood and / or salads. Try adding mustard for more of a kick, herbs for more flavour.

• 4 Clove(s) garlic, crushed
• 2 yolk egg
• 1 cup light olive oil
• lemon juice to taste

In a medium bowl, beat egg yolks well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate. 

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Classic Alfredo Sauce

• 1/4 Cup butter
• 1 Cup heavy cream
• 1 Clove(s) crushed garlic
• 1 1/2 Cup(s) grated parmesan cheese
• 1/4 Cup(s) fresh chopped parsley 

1. Melt butter in a medium saucepan over medium low heat. 
2. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. 
3. Stir in parsley and serve. 

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Cucumber Raita

Original recipe from Allrecipes.com

• 2 cucumbers, peeled, seeded, thinly sliced 
• 2 cups greek yogurt
• 3 tablespoons lemon juice
• 2 tablespoons mint leaves, chopped fresh 
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt 

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight. 

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Lemon-Dill Sauce for Seafood

This sauce taste great served with any variety of fish, as well as sauteed scallops, shrimp or lobster. I served it with Phyllo-Wrapped Salmon and it was just the right thing.

• 3/4 cups dry white wine
• 1 shallot, finely chopped
• 2 tbsp lemon juice
• 1/2 cup / 1 stick unsalted butter, cut into 8 pc
• 1 1/2 tbsp fresh chopped dill 
• salt, pepper to taste

1. Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. 
2. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. 
3. Season to taste with salt and pepper.

Makes about 3/4 cup. 

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Slow cooker Bolognese Sauce

This Bolognese Sauce is a great recipe to make for freezing for future use. The output is about 1 liter / 2qt of sauce, which I usually divide (cooled) and store in ziplock bags or cups and freeze individually. Next time you want to make Pasta Bolognese, pizza, spaghetti with sauce, or anything that requires, all you need to do is to thaw this beautiful Bolognese Sauce!

• 1 lb / 500g lean ground beef
• 1 lb / 500g pork sausage
• 1/4 cup pepperoni, sliced
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1tbsp garlic, minced
• 2 white onions, chopped
• 2 carrots, diced
• 1 stalks celery, chopped
• 1 cup mushrooms, sliced
• 2 cups tomato sauce
• 2 cups diced tomatoes
• 1 cup tomato paste
• 3 bay leaves
• 1 tbsp dried thyme
• 1 1/2 tbsp dried oregano
• 1 1/2 tbsp dried basil leaves
• 1/2 tsp red pepper flakes
• 1 tbsp white sugar
• 1 cup beef bouillon
• 1 tsp black pepper 

1. For slow cooking mix all ingredients and cook for 8 hours. 
2. For conventional cooking, see the recipe below.
   
   
   • In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
   • To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.  

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