19 simple syrup sauce Recipes

udon noodles or 1/2 lb soba noodles, canola oil, dark sesame oil, soy sauce (more or less to taste), honey or 1 tbsp rice syrup, grated fresh ginger, rice vinegar, scallions, sliced

yuzu-ginger vinaigrette, yuzu, rice vinegar, soy sauce, sambal, grated ginger, minced garlic, canola oil, mirin or simple syrup, kosher salt to taste, ponzu aioli, mayonnaise, ponzu sauce to taste (dashi, yuzu, soy sauce; pre-bottled versions are available), tartare, sashimi grade ahi, cut into 1/8 inch dice, sweet or red onion, finely diced, japanese cucumber, finely diced, fresh chives, finely chopped, ikura (salmon roe) for garnish, micro shiso leaves for garnish, kosher salt, pickled cucumber, japanese cucumber, sliced into thin rounds, rice wine vinegar, mirin or simple syrup

charbay green tea vodka, zenn green tea liqueur, ginger vodka, sake, simple syrup, lemon , juice of, tabasco habanero sauce, crystallized ginger (to garnish )

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

dried rice vermicelli, shrimp, shelled, avocados, peeled, pitted and sliced into 8 slices per half, mango, peeled , cut off of the pit and sliced thinly, rice papers, head boston lettuce, leaves separated and ribs removed, mint leaves, cilantro sprigs, well rinsed and dried, chile-mint dipping sauce , recipe follows, chile-mint dipping sauce, chilled simple syrup (1 quart water plus 2 cups sugar brought to a boil), lime juice, rice wine vinegar, minced ginger, minced red onion, minced garlic, basil , leaves picked and chopped, cilantro, chopped, mint, chopped, roasted red bell pepper, peeled, seeded, and minced, roasted yellow bell pepper, peeled, seeded, and minced, minced jalapenos, salt and pepper

uncooked short-grain white rice, ground chicken, egg, well beaten, chopped onion, water chestnuts, finely chopped, pickled jalapenos, minced, chopped fresh cilantro leaves, salt, lettuce or cabbage leaves to prevent rice balls from sticking, soy sauce, fresh lime juice, simple syrup (equal amounts of sugar and water heated until sugar melts, then cooled)

pearl tapioca, water, milk, coconut milk, sugar, vanilla bean, split, fresh tarragon leaves, fresh spinach, simple syrup (equal amounts sugar and water brought to a boil and then cooled), vegetable oil, banana, sliced

salmon (mine was like a half of a fish with the skin on), maple syrup (i just simply used what i had, mrs. butter worths original thick and rich), soy sauce (regular by mistake as i usually use low-sodium kind but worked perfectly), minced garlic (i used the pre-minced kind in the jar which is strong, use more if using fresh), cayenne, chopped pecans (optional because i forgot to add them but will be added next time!)

maple syrup, ketchup, cold water, onion salt, celery seed, salt and pepper to taste

bourbon, fresh lemon juice, simple syrup or agave syrup, egg white, crushed ice, hot sauce, orange slice and halved serrano pepper, for garnish

chocolate butter sheet cake , recipe follows, raspberry simple syrup , recipe follows, fresh raspberries plus 1 pint for optional garnish, very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces, unsalted butter , cut into pieces, heavy cream, eggs, sugar, fine quality raspberry flavored liqueur , such as chambord, chocolate butter sheet cake, unsalted butter, softened, eggs separated, bittersweet chocolate, melted, cream of tartar, less 2 tbsp (7 oz) sugar, cake flour, sugar, water, raspberry sauce, fine quality raspberry-flavored liqueur , optional, raspberry sauce, raspberries (fresh or frozen ), sugar, fresh-squeezed lemon juice, raspberry-flavored liqueur, in a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. strain through a fine sieve to remove the seeds. refrigerate.

vegetable spray, sweet butter, percent valrhona chocolate, sugar (recommended brand : dixie crystal), eggs, cake flour, sifted (recommended brand : king arthur), creme anglaise , recipe follows, butterscotch sauce, store-bought, raspberry coulis , recipe follows, pistachio tuile , recipe follows, chocolate sauce , recipe follows, fresh berries, for garnish, heavy cream 40 percent, vanilla bean , preferably madagascar, split and seeds scraped, granulated sugar, egg yolks, fresh raspberries, simple syrup , recipe follows, granulated sugar, water, whole milk, melted sweet unsalted butter, chopped pistachio nuts, cake flour , sifted, bittersweet chocolate, water, butter

tequila, triple sec, simple syrup (1 part sugar, 1 part water), lime juice, lemon juice, tabasco sauce (3-4 dashes (or more ), red chili pepper, for garnish

chocolate butter sheet cake , recipe follows, raspberry simple syrup , recipe follows, fresh raspberries plus 1 pint for optional garnish, very bittersweet (70 per cent cocoa liquor) chocolate, chopped in 1-inch pieces, unsalted butter , cut into pieces, heavy cream, eggs, sugar, fine quality raspberry flavored liqueur , such as chambord, unsalted butter, softened, bittersweet chocolate, melted, eggs separated, cream of tartar, less 2 tbsp (7 oz) sugar, cake flour, sugar, water, raspberry sauce , recipe follows, fine quality raspberry-flavored liqueur , optional, raspberries (fresh or frozen ), sugar, fresh-squeezed lemon juice, raspberry-flavored liqueur

unsalted butter, sugar, cornmeal, flour, baking powder, salt, eggs, egg yolk, milk, simple syrup, butter, peach, sliced into 1 inch slices, blueberries, banana, sliced into 1-inch pieces, pear, sliced into 1-inch slices, caramel sauce, cream in pastry bag, chiffonade of mint, powdered sugar in shaker

fresh lime juice (approx the juice of 1 lime), simple syrup, tequila (they use reposado), triple sec, cranberry sauce, basil leaves