Ranch Dressing

250 ml Sour cream

150ml Milk

4 Tblspn Oil

1 Tblspn Agave syrup

1 Garlic pressed

2 teaspoons dill

1 teaspoon mustard

salt & pepper

1/2 Onion finely chopped

dash of apple vinegar and Sojasauce

Mix all ingredients and store in fridge.

Thousand Island dressing

250gr Mayonnaise

4 Tablespoons of Ketchup

4 small cucumbers chopped (Essiggurke)

2 Tablespoons Tomato paste

3 Tablespoons Lemon juice

Salt

Cayenne pepper

Mix all ingredients and store in fridge

Sweet Mustard Dressing

4 Tablespoons Agave syrup

4 Tablespoons Mustard

150 ml Olive Oil

4 Tablespoons red wine vinegar or balsamico

2 Garlic gloves chopped finely

salt & pepper

Mix all ingredients and store in fridge

Sweet Garlic Sauce

For 4 persons take about 20 cloves of garlic ( or more if you want   )
Toast the cloves in some preheated oil until they become brownish.

Add 3 tablespoon sugar, prepare caramel

Add 1 dl water and boil on low heat until it is reduced to half

Red Mojo sauce

Ingredients:
4 dried red peppers – bell or any other non-spicy red pepper

1-2 slices stale white bread – crusts trimmed if very dry

3-4 cloves garlic, peeled

1/4 tsp ground cumin

2 tsp red pepper flakes

1/2 tsp coarse salt

1 cup extra virgin Spanish olive oil

1/4 cup (approximately) water or chicken broth

Spanish sherry vinegar to taste

Method:

This red pepper sauce recipe makes about 1.5 cups.

Soak the dried red bell peppers in a bowl or pan of warm water for 10-15 minutes to soften and rehydrate them. After soaking, drain water and remove the stems.

Slice the garlic cloves. Break bread into quarters and set aside.

Process the peppers, cumin, garlic slices, hot pepper flakes and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Alternately add small pieces of the bread and small amounts of water or broth until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.

If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning), then cover the sauce with olive oil, seal tightly and refrigerate.

Serve with potatoes, meat or fish.

Green Mojo sauce

Ingredients:
3-4 cloves garlic, peeled

1/4 tsp ground cumin

3/4 tsp coarse salt

1 bunch cilantro

1/2 – 1 cup virgin Spanish olive oil

4-5 Tbsp (approximately) water

Spanish sherry vinegar to taste

Method:

Peel the garlic cloves. Trim stems from the cilantro bunch.

Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.

If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.

Serve with potatoes, meat or fish.

Substitution Note: Substitute a bunch of Italian (flat leaf) parsley for the cilantro for a different flavor.

Onion gravy

Take 5 big red onions and fry them in butter until glassy and dark balsamico vinegar to cover it and suggar to your liking and boil the vinegar away.

Add apples or raisins to your liking.

It can also be made with white onions and Riesling or white balsamico vinegar.

Enjoy this with Foie Gras and some good Pinot Gris or other suitable wine.