RECIPES

IN ADDITION TO ENJOYING HOMETOWN HOT SAUCES AS A CONDIMENT ON YOUR MEALS, YOU CAN ALSO INCORPORATE INTO RECIPES FOR A BOLDER FLAVOR! 

Hollandaise

Ingredients

4 egg yolks

1 tbsp freshly squeezed lemon juice

1/2 tsp Hometown Hot Sauce

1/4 tsp salt

Method

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in Hometown Hot Sauce and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Tartar Sauce

Ingredients

1 cup mayonnaise

1/2 cup finely chopped dill

  relish

1 tsp Hometown Hot Sauce

1 tbsp minced onion

1 tsp lemon juice

1 tsp sugar

1 tbsp finely chopped fresh     

  parsley

salt and pepper to taste

Method

In a small bowl, mix together mayonnaise, Hometown hot Sauce, dill relish, sugar, parsley and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Vinaigrette

Ingredients

1 tbsp agave (honey or maple

  syrup can substitute) 

1 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper

3 tbsp olive oil

4 tbsp balsamic vinegar

1  tsp Hometown Hot Sauce


 

Method

In a small mason jar combine the salt, pepper, parsley flakes, olive oil, agave and vinegar. Secure lid on jar and shake well. Add Hometown Hot Sauce one teaspoon at a time until desired heat level is achieved shaking the jar well between additions.

Store leftover vinaigrette dressing in the refrigerator for up to 14 days. Bring to room temperature and shake well before each use.