Category Archives: Gravy, Sauces & Relishes

Caviar and Steak Tartare by Petrossian


Yes , I know. The economy is a mess, we are all on tenterhooks and the mood is save, save, save. But There are those important occasions in which we deserve a gourmet treat. An this my dears is it! The chefs  from Petrossian shared this exquisite caviar and steak tartare recipe . 
Tartare is a is a meat dish made from finely chopped high grade beef; combine with a good caviar and you are in heaven.
Although you might have some health concerns on account of the danger of contamination by  bacteria, the important point is to get your meat and caviar from trusted sources: a good butcher shop and Petrossian.

Petrossian is an upscale french restaurant right next to Central Park in NYC. It’s in a beautiful, old-world style building and has great atmosphere and food. If that is out of your way, don’t worry, they ship to any destination.  

So kick back, have a little luxury to ease these troubled times and ENJOY!

Ingredients ( 4 servings)

24 ounces of beef tenderloin, cleaned and minced by hand
Tabasco Sauce to taste
Salt and Pepper to taste
4 Tablespoons of drained capers, chopped
4 tablespoons of Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons of extra virgin olive oil
1 ounce of Armagnac
Caviar, 80 grams


1 baguette cut ¼” thick and lightly toasted, approximately 24 pieces

8 ounces of salad greens


In a large chilled bowl, add the  beef, tabasco sauce, salt and pepper, the capers, mustard, shallots, chives, peppers , olive oil  and Armagnac. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side. ENJOY!

Rich Flavor Turkey Basting



Tired of butter and herbs? Want to jazz up your holiday turkey with some richly flavored basting?
Try some of our favorites! Basting sauces can be made in double quantities to serve as a side sauce together with the traditional cranberry and  gravy. For best flavor results, basting should be done in the last 45 of cooking time. 

Honey-Mustard  ( makes 1 cup):

1/2 cup dijon mustard
1/4 cup clover honey ( room temperature)
1/4 cup olive oil
salt and pepper to taste

In a medium bowl, mix  the olive oil with the honey with a whisk  till it changes to a paler color and slightly thicker texture. Add salt and pepper if using and then incorporate the mustard. Stir till it completely mixed.


Spicy Chipotle basting sauce ( makes 1 cup):

1/2 cup tomato paste
2 chipotle peppers chopped
3 Tbls olive oil
3 tbls sugar
salt and pepper to taste

Place all ingredients in food processor and mix till smooth ( about 2 minutes). The mixture should now have consistency of ketchup : just enough viscosity to stick to the back of a spoon and to a turkey breast 🙂

Can’t find Chipotle peppers? Use  2 tbls of cranberry sauce mixed with 1/2 tsp hot sauce and 1/2 tsp of liquid smoke





Orange Cranberry Relish

No Time? No cooking skills?  Try this simple Orange Cranberry relish! It’s a classic no cook recipe!

Ingredients: for 3 cups of relish

1 14 oz bag of fresh cranberries
2 oranges, washed , cut to pieces with skin on and seeds removed
1/2 cup sugar (or to taste)

In a food processor place the orange and pulse till slightly chopped ,add the cranberries and continue to pulse, add the sugar and pulse till well mixed. Test for desired sweetness, serve chilled or at room temperature. Enjoy!

Maple Cranberry Sauce


Maple Cranberry Sauce the sweet maple combines with the tanginess of cranberries to become the ultimate sauce for holiday poultry

Ingredients: for 2 cups of sauce

2 cups of fresh cranberries
1/4 cup sugar
1/4 cup brown sugar
4 Tbsp maple syrup
1/8 tsp ground cinnamon
1/2 cup water

Place the cranberries with the all other ingredients in a medium saucepan and bring to a boil. Reduce the heat and stir, let simmer uncovered for 10 to 15 minutes or till the cranberries soften. Remove from heat and let stand for 1 hour or refrigerate covered overnight. Serve chilled or at room temperature with your favorite roast. Enjoy!

Pan Gravy

Roasted meats are not the same without a good Gravy. Over the years of trying ( and feeding the family) we noticed that the tastiest gravy  came by incorporating the drippings of the cooked meat . It accentuates the favor of the meat and ties in perfectly with the typical trimmings: mashed potatoes, roasted vegetables, and the bird!  

Gravy is very easy to make and takes very little time, and, it has NO LUMPS! The trick to smooth gravy is to dissolve the cornstarch with a little liquid before adding to the hot gravy,. If one of guests has seafood allergies, omit the Worcestershire Sauce since  it contains anchovies. Use an extra shot of sherry instead.


Ingredients: for 4 cups

drippings from a roasted turkey or other meat
plus enough broth or water to make 4 cups of liquid
1/2 tsp dried thyme
1 tsp paprika
2 Tbsp cornstarch
2Tbsp Worcestershire sauce ( Omit for fish and shellfish free, use 2 TBSP) extra sherry)
2 tsp sherry

Place the pan drippings with the sherry and the Worcestershire sauce ( if using)  in a large sauce pan over medium heat. Stirring constantly,  add the paprika and the dried thyme .

Take a 1/4 of the liquid into a small bowl and stir in the cornstarch  till it dissolves. Add the mixture to pan , stir in and let boil.  Lower the heat and continue to cook while stirring till it thickens and is bubbly. Test for salt & pepper. Serve over mashed potatoes and or roasted turkey. Enjoy!