Looking for sauce recipes for fish or chicken.....?

would like to have some good sauces recipes for fish or chicken.....


do you have any to share???





thanks.... : )Looking for sauce recipes for fish or chicken.....?
Green Sauce for Seafood





This is reminiscent of the famed ';skordalia'; of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.





1 slice white bread with crust removed


5 tablespoons distilled white vinegar


4 tablespoons olive oil, or as needed


3/4 cup minced parsley, preferably flat leaf


2 cloves garlic, minced


3 anchovy fillets, finely minced


1 teaspoon granulated sugar


1 1/2 teaspoons capers, drained





Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.





Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.


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Herb Sauce for chicken





* 1/4 cup cognac or brandy


* About 3 1/2 cups (28 oz.) chicken stock


* 2 heaping Tbs. chopped mixed fresh herbs


* 2 Tbs. heavy cream (optional)


boiling down until it's reduced to about 2/3 cups sauce. Add herbs and cream, taste, and adjust the seasoning.


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LEMON-PARSLEY SAUCE:





In a small bowl mix: 1/4 c. water


Set aside.


In saucepan, place: 2 tbsp. lemon juice 1/4 tsp. grated lemon peel


Stir in cornstarch mixture. Cook over medium high heat until mixture boils and thickens. Stir in 2 tablespoons chopped parsley. Makes about 1 3/4 cups.


----------Looking for sauce recipes for fish or chicken.....?
This is a weird one, but it's great on any kind of poultry particularly duck as well as pork.





Let me preface this by saying if you're sauteing the chicken in the pan, use the same pan and the drippings (fat skimmed) to make the sauce.





2 tablespoons minced shallots (use regular onion if you need to)


1 teaspoon minced fresh rosemary or 1/2 teaspoon ground dried


3/4 cup chicken broth or stock


1/3 cup balsamic vinegar (use the cheap stuff, the expensive stuff isn't required)


1/4 cup dried cherries (sweet cherries, not tart)


2 teaspoons cold unsalted butter


Salt and pepper to taste





Saute the shallots in the de-fatted drippings. If you have no drippings, use 1 tablespoon of olive oil. Add the stock and vinegar and bring to a simmer. Add the cherries and rosemary and continue to simmer until the cherries plump up. Add salt and pepper to taste.





Blend the sauce in the pot with an immersion blender if you have one. If not, or if you've made the sauce in a pan, pour the hot sauce in the blender and blend until smooth (it'll splash out if you use an immersion blender in the shallow pan). When it's smooth but still hot, add the butter to bind the sauce and blend just until it's fully incorporated and serve.





You can use this as a glaze for the chicken if you're baking it as well. Just brush some on in the last 20 minutes of cooking.





For fish and chicken, I like a citrus based mojito (not the drink.) This is a typical dipping sauce for tostones (fried plantains):





10 cloves garlic, peeled


1 teaspoon fine sea or kosher salt


1 medium Spanish onion, chopped fine


戮 cup gently warmed olive oil


录 cup white vinegar


Juice of 1 each: lime, orange, and lemon


2 tablespoons cilantro, optional





Bang the garlic and salt to a paste using a mortar and pestle (or a mini-chopper if you have one). Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like. You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.





You can make the whole thing in the food processor or blender if you like.
This will work well with either fish or chicken.





Flour to coat


1 T olive oil


1/4 cup drinking sherry or dry white wine


1 small onion, minced


Juice of 1 lemon, no seeds!


1/2 cup veggie broth


2 tablespoons butter


1/4 cup Italian parsley


3 T capers


Salt and Pepper