Classical Sabayon

4 egg yolks
1/4 cup plus 1 tbsp/65 g granulated sugar
1/3 cup/75 ml sweet fortified wine such as Marsala, Madeira, or port

Pour water to a depth of 1 to 2 in into a medium saucepan and place over medium heat. Rest a medium stainless-steel bowl in the pan over (not touching) the water. Put the egg yolks and sugar in the bowl and, using a whisk, begin beating together the yolks and sugar. After about 1 minute, add the wine and continue beating. As the bowl heats up, the yolks will begin to thicken. Beat vigorously, scraping around the bowl with a heat-resistant rubber spatula from time to time so that bits of yolk don’t get stuck and overcook. Beat until thick and frothy but not quite fluffy, about 8 to 10 minutes. It is ready when it forms a thick ribbon as it trails off the end of the whisk. Remove the bowl from the heat and beat for another 30 seconds or so to stabilize the sauce and let the bowl cool down. If possible, serve right away.

Salsa Mexicana

2 Tbsp olive oil

1 white onion, chopped

2 serrano chiles, stemmed, seeded, veins removed (for a spicier salsa don’t devein chilies), and chopped

2 garlic cloves, chopped

5 Roma tomatoes chopped

¼ cup cilantro leaves, minced

1 tsp sea salt, plus more as needed

Warm the oil in a small saucepan over medium heat until it’s hot. Add the onion and chiles and sauté until the onion is translucent. Add the garlic and tomatoes and cook for about 10 minutes.

Transfer the vegetables to a blender and blend until completely pureed or desired thickness. Return the mixture to the pan and simmer over low heat until the sauce has reduced by about one-third. Add the cilantro and salt. Taste and add more salt if needed.

This salsa is traditionally served hot, but can be served cool as well. It can be stored in a sealed container in the refrigerator for up to 5 days.

Salsa Verde

10 small tomatillos, husks removed and discarded, rinsed, and cut in half

2 to 4 serrano chiles, stemmed, seeded, and veins removed

1 small white onion, half left intact and the other half minced

1 large garlic clove

1 Tbsp sea salt, plus more as needed

½ cup / 10g cilantro leaves, finely chopped

Combine the tomatillos, chiles, intact onion half, garlic, and salt in a medium saucepan. Add water just to cover and bring to a boil and then decrease the heat to maintain a simmer and cook until the tomatillos become more translucent and the chiles have faded from bright green.

Pour everything into a blender, including the liquid, and puree. Return the puree to the saucepan and simmer gently until reduced by about one-third. Add the minced onion and cilantro to the cooked salsa and stir to combine. Taste and add more salt if needed.

This salsa is excellent served hot or cold.

It can be stored in a sealed container in the refrigerator for up to 1 week.

Texas Style Beef Barbecue Sauce

2 tablespoons bacon grease
½ cup minced onion
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup cider vinegar
1 cup beef stock
1 cup ketchup
1 tablespoon hot sauce
½ teaspoon salt
½ teaspoon pepper

Melt the bacon grease in a skillet over medium heat. Add the onion, cumin, and cayenne and continue to cook until the onion is softened, about 3 minutes. Add the vinegar and stock and increase the heat to high to bring to a boil. Stir in the ketchup and hot sauce, then reduce the heat to medium-low, add the salt and black pepper, and simmer uncovered for 30 minutes.

Alabama White Style Barbecue Sauce

1 15-ounce jar mayonnaise (about 1½ cups)
¼ cup distilled white vinegar
1 tablespoon apple juice
Juice of ½ lemon
2 teaspoons freshly ground black pepper
2 teaspoons prepared horseradish
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper

Combine all the ingredients in a bowl and whisk well to combine, then serve over barbecue chicken.

Store any remaining sauce in an airtight container, refrigerated.  Stir before serving.

Memphis Style Tomato Barbecue Sauce

1 cup ketchup
1 cup Heinz chili sauce
⅓ cup apple cider vinegar
2 tablespoons of Frank’s Red Hot or Tabasco
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon dry mustard
3 garlic cloves, minced
2 tablespoons finely grated onion with juice
2 tablespoons brown sugar
½ teaspoon liquid smoke

Combine all the ingredients in a saucepan over medium-high heat. Bring to a boil, stirring often, then reduce the heat to low. Simmer for 20 minutes. Serve immediately.

Allow any remaining sauce to cool to room temperature and store in an airtight container, refrigerated.

South Carolina Mustard Style Barbecue Sauce

1 teaspoon oil
1 tablespoon grated onion
2 garlic cloves, minced
1 cup yellow mustard
½ cup apple cider vinegar
¼ cup honey
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon black pepper
1 teaspoon red pepper flakes
½ teaspoon celery seeds
1 teaspoon hot sauce

Place a saucepan over medium heat and add the oil. Add the onion and garlic and sauté for 2 minutes, stirring frequently. Whisk in the remaining ingredients, stirring well to combine. Cook over medium heat until bubbles break the surface. Reduce the heat to low and simmer for 10 minutes. Serve immediately.

Any remaining sauce should be left to cool to room temperature, then store in an airtight container, refrigerated.

Eastern North Carolina Style Vinegar Pepper Barbecue Sauce

1½ cups distilled white vinegar
½ cup cider vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons red pepper flakes, depending on desired heat level

Warm the vinegars either in the microwave for 30 seconds or on the stovetop. You are warming them only, not boiling. Add the remaining ingredients, stir to dissolve the salt, and pour the mixture into a jar. Set aside for at least 1 day to let the flavors fully meld, then serve.

Store any remaining sauce in an airtight container at room temperature for up to 2 weeks. Shake well before using.