Brown butter… I’m sure you’ve seen it mentioned in countless recipes—especially if you’ve browsed my recipe section! But what is brown butter? How is it different from regular butter? And what makes it so special?

Before we dive into this collection of incredible sweet and savory brown butter recipes, let’s make sure we’re all on the same page as to what brown butter is!

What Is Brown Butter?

Brown butter, or beurre noisette as you may see it referred to in some dishes, is butter that has been just that… browned in a pan. It’s melted and simmered until the milk solids separate and settle to the bottom of the pan, where they gently cook until they’re a lovely rich brown hue and an incredible nutty aroma fills your kitchen!

In turn, you can take that beautiful brown butter and use it in any manner of dishes—both sweet and savory—knowing that you’ll be adding a whole other dimension of flavor to your finished dish.

To satisfy your sweet tooth, you can use brown butter in your baking to add extra warmth to cookies, cakes, blondies, banana bread, and even frosting! You’ll find so many options in this brown butter recipe collection.

But brown butter isn’t just for baking—it has some seriously tempting savory applications too! Make a decadent risotto or add some extra oomph to mashed potatoes. Increase the depth of flavor in your roasted veggie dishes, pasta, and even fish. Everything tastes better with brown butter!

Before you get cooking and baking, make sure to read through my detailed article about brown butter. You’ll learn all about this French technique and tips about how to use it! I’ve also made a fun how-to video that shows you how effortless it is to make brown butter so you can feel confident to use it in your own recipes.

I hope you enjoy this collection of sweet and savory brown butter recipes from bloggers around the globe. Be sure to let me know what you make!

Sweet Brown Butter Recipes

1. Brown Butter Apple Blondies

by Food Nouveau

These decadent brown butter apple blondies turn the quintessential fall fruit into an easy treat topped with an irresistible salted butterscotch glaze.

2. Brown Butter Espresso Chocolate Chip Cookies

by Barley & Sage

These brown butter espresso chocolate chip cookies are soft, chewy, and every coffee lover’s dream! They have a rich, coffee flavor from the espresso powder. Perfect for when you want a cookie to go with your morning coffee!

3. Classic French Financiers

by Food Nouveau

Learn all about French financiers, the elegant tiny cakes made with brown butter you can serve for tea or dessert, or make as a delicious edible gift. This recipe includes several flavor variation ideas!

4. Soft Baked Gingerbread Cookies with Brown Butter Frosting

by Midwestern Homelife

These Gingerbread Cookies are soft and fluffy cookies filled with warm and spicy flavors. Delicious rolled in sugar, irresistible frosted with easy browned butter frosting. These sweet cookies are perfect for the Christmas season or after-school snacking!

5. Brown Butter Hazelnut Layer Cake

by Barley & Sage

Toasted hazelnuts and browned butter are a match made in heaven! With tender hazelnut cake layers, toasted brown butter buttercream, and crunchy hazelnut praline filling, this three-layer Brown Butter Hazelnut Cake is a show-stopping fall dessert!

6. Black Sesame and Chocolate Financier Cake

by Food Nouveau

This Black Sesame and Chocolate Financier Cake looks utterly spectacular but it’s actually easy to make: if you can make muffins, you can achieve this cake! Plus, you can make the batter and even bake the cake in advance, which makes it the ultimate stress-free dessert.

7. Brown Butter, Hazelnut, and Cherry Clafoutis Bars

by Food Nouveau

These juicy, nutty, and rich Cherry Clafoutis Bars are a celebration of sweet summer cherries, in portable form. The brown butter combined with toasted hazelnuts make the crust irresistibly aromatic!

8. Apple and Blackberry Brown Butter Crumble

by Vikalinka

This classic Apple and Blackberry Crumble is taken to the next level by infusing the crumble topping with toasted brown butter. You’ll never want to make your crumbles sans brown butter again!

9. Brown Butter Sweet Potato Pie

by Chenée Today

This brown butter sweet potato pie recipe is an old-fashioned sweet potato pie with the added richness of brown butter, along with the “black-bottom” technique of Patti LaBelle’s famous pie. The only soul food Thanksgiving pie you need!

10. Canadian Butter Tarts

by Canadian Cooking Adventures

Canadian Butter Tarts, one of Canada’s most renowned desserts, are made with just a few simple ingredients. To make them, small pastry shells are filled with a batter made with brown butter, sugar, syrup, and eggs. The tarts are then baked until the filling is semi-solid with a crunchy top. Simply irresistible!

11. Browned Butter, Pear and Dark Chocolate Baked Oatmeal

by Rachel Hartley Nutrition

A cake was actually the inspiration behind this recipe for this browned butter, pears, and dark chocolate baked oatmeal. Baked oatmeal is an easy make-ahead breakfast that you can adapt using seasonal ingredients. This version combines comforting flavors with fruity, juicy pears to create a good-for-you treat to start your days with.

12. Banana Bread Granola with Brown Butter and Maple Syrup

by Craving California

Brown butter adds a deep, caramel-like note of toasty, nutty richness to this decadent make-ahead granola infused with ripe mashed banana, maple syrup, cinnamon, and vanilla. Serve with milk or sprinkle over yogurt for a simple, easy breakfast at home or on the go!

Savory Brown Butter Recipes

13. Roasted Butternut Squash Risotto with Brown Butter & Sage

by Food Nouveau

This rich, comforting, and utterly delicious Butternut Squash Risotto showcases a favorite Italian flavor trio—brown butter, squash, and sage—in a creative, memorable way.

14. Brown Butter Lobster Risotto

by The Flavor Blender

Simple, elegant, delicious, and impressive, this Butter Lobster Risotto is a special occasion-worthy dinner, featuring chunks of buttery lobster and creamy, cheesy risotto, that’s flavored with lobster and a drizzle of brown butter!

15. Easy Mushroom Ravioli with Brown Butter and Crispy Sage

by Killing Thyme

This 15-minute dish tosses mushroom ravioli with nutty brown butter and crispy sage. It’s an incredibly easy, yet deliciously elegant dish you can serve on weeknights, or at dinner parties, too!

16. Brown Butter Brussels Sprouts Pasta

by Recipe Runner

You’ll want to make this brown butter brussels sprouts pasta over and over again this fall and winter! This decadent and easy-to-make pasta dinner is full of sautéed brussels sprouts, pappardelle, a nutty brown butter sauce, and topped with parmesan cheese and toasted walnuts.

17. Pan-Seared Black Cod with Brown Butter

by Champagne Tastes

This decadent pan-seared black cod features fish cooked in butter, and then topped with a brown butter, cayenne, and honey sauce. It’s an easy and elegant fish dish you can serve for any and every occasion!

18. Brown Butter Basted Eggs

by The Suburban Soapbox

You only need five simple ingredients to make Brown Butter Basted Eggs, all of which you likely already have in your kitchen right now. This is one of those methods for making eggs that will make you think, wow, why haven’t I always done this?!

19. Roasted Cabbage Salad with Brown Butter Croutons

by Simple Bites

Smoky cabbage, bright lemon juice, and a grating of parmesan bring this simple salad to life. But it’s the Brown Butter Croutons that make it really addictive! You will want to make double and triple batches of the croutons just to snack on.

20. Brown Butter Mashed Potatoes

by Barley & Sage

These creamy brown butter mashed potatoes are made with rich browned butter, caramelized roasted garlic, and fresh herbs. This is the perfect side dish for Thanksgiving dinner, a family meal, or when you want to add some comfort to the menu. These will be on repeat during the holiday season (and all year long)!

21. Mashed Sweet Potatoes with Mascarpone and Brown Butter

by The Suburban Soapbox

Light, fluffy, creamy, and sweet, Mashed Sweet Potatoes are a fantastic addition to any dinner. Whipped roasted sweet potatoes are blended with creamy mascarpone and nutty brown butter for a flavor explosion you’re not going to be able to get enough of!

22. Easy Roasted Delicata Squash with Rosemary Brown Butter and Hazelnuts

by An Edible Mosaic

The natural sweet notes of brown sugar in roasted delicata squash pair well with the nutty crunch of hazelnuts and the richness of brown butter! This makes a beautiful side dish for fall and winter.

23. Sautéed Oyster Mushrooms with Brown Butter and Sage

by Craving California

These sautéed oyster mushrooms are perfectly tender, golden, and full of richness from nutty browned butter and crispy sage. This is a side dish that will make any meal pop with flavor!

24. Brown Butter Miso Roasted Eggplant

by Grateful Grazer

Brown Butter Miso Roasted Eggplant is the ideal savory side dish for Asian-inspired meals. This vegetarian recipe is quick, easy, and full of flavor from savory miso paste and nutty brown butter.

The post 24 Aromatic Sweet and Savory Brown Butter Recipes appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

The intoxicating nutty aroma of brown butter is a delightful preview of how it can transform both savory and sweet dishes from good to extraordinary. This easy French “sauce,” which is called beurre noisette in French—literally “hazelnut butter” because of its color—was traditionally used in vegetable and fish dishes, but it’s now used in an array of recipes, from simple fried eggs to sophisticated financiers.

This easy, classic French technique can be performed by any home cook. Using brown butter in recipes is guaranteed to take your dishes to the next level! Learn what brown butter is, how to make it, and how to use it in your favorite recipes, as well as in new ones, too.

Brown Butter Recipe Video

See how quick and easy it is to make brown butter in this short video!

 

What is Brown Butter?

Brown butter is butter that is melted and cooked until it turns brown—or “hazelnut” color, if you prefer. As the butter melts, the butterfat and milk solids separate, and these solids fall to the bottom of the pan. As the butter gently simmers, the milk solids cook and eventually turn a cinnamon or toasty hazelnut shade and release a unique nutty aroma.

Brown butter is basically a one-ingredient sauce that can be used in its delicious liquid state as a sauce or garnish over fish, pasta, or risotto. Brown butter can also be cooled back to a solid form and used as regular butter would be. Solidified brown butter provides an incredible depth of flavor to baked goods such as financiers and clafoutis.

Classic French financiers made with brown butter.

How to Make Brown Butter

Making brown butter is so easy! All you need is butter and a stainless-steel pan or skillet, which makes it easier to watch over the color of the butter changing. Simply melt the butter in the pan over medium heat, then bring it to a gentle simmer. Cook, stirring with a spatula, a wooden spoon, or a whisk, until the milk solids at the bottom of the pan turn a nicely toasty hazelnut brown. The time it takes varies according to the quantity of butter and the size of the pan you’re using, but it’s usually done in just a few minutes.

Once the butter is aromatic and brown, you transfer it to a bowl to stop the cooking process. Always make sure to scrape down all those brown bits from the bottom of the pan, because that’s where the flavor is!

How to Use Brown Butter

One of the best features of brown butter is that it’s incredibly versatile. You can use it in savory contexts, such as salad dressings and sauces, pasta and risotto, fish dishes, and vegetable side dishes.

Roasted Butternut Squash Risotto with Brown Butter and Sage

The nutty flavor of brown butter also works wonders in desserts. Beurre noisette is the central ingredient in French financiers, and it’s also delicious in baked goods requiring the use of melted butter, such as blondies. You can also swap in cooled, solidified brown butter into recipes that use regular, room-temperature butter to add an extra flavor dimension—think chocolate chip cookies, banana bread, crumbles, and more. You can even use it to make buttercream!

Once you know how easy it is to make brown butter, you will want to use it in each and every dish—and that’s a good thing. There are very few dishes that won’t be improved with a spoonful (or a half cup!) of brown butter.

Recipes that Use Brown Butter

Here are recipes that make the most of the incredible aroma and flavor of brown butter.

• Roasted Butternut Squash Risotto
• Brown Butter Apple Blondies
• Cherry Clafoutis Bars
• Classic French Financiers
• Black Sesame and Chocolate Financier Cake (pictured below)

Find even more brown butter recipe inspiration in my recipe collection, 

Baked Treats that Taste Even Better with Brown Butter

Try making these classic desserts by substituting regular butter with liquid or solidified beurre noisette. You might never go back!

• Crêpes, pancakes, and waffles
• Banana bread, cake, or muffins
• Granola
• Crisps and crumbles (use brown butter in the crunchy topping!)
• Cheesecakes and other desserts with a pressed crust (use brown butter in the crust)
• Chocolate chip cookies
• Not a baked treat, but goes with it: Buttercream (brown butter buttercream is out of this world…!!)

What Type of Butter Is Best for Making Brown Butter

When a single ingredient is the spotlight of a recipe, I always say buy the best quality you can afford. It’s certainly true in the case of brown butter: in the savory context, you use it as a sauce or as a finishing touch on dishes, so the flavor of the butter is front and center.

The best kind of butter with which to make brown butter is therefore high-quality butter. I prefer European-style butters, which often have a higher butterfat content than most mass-market butter brands. I recommend using unsalted butter as well, especially when using brown butter in desserts, so you can fully control the level of seasoning in your finished dish.

Brown Butter Flavor Pairings

I have a hard time thinking of ingredients that would not pair deliciously with brown butter, but some ingredients are quite simply perfect matches:

• Fish, especially white ones such as halibut
• Scallops and crab meat
• Squash, especially butternut squash
• Fresh sage
• Nuts, especially hazelnuts and pecans
• Bananas, pears, and peaches

How to Store Brown Butter

Pour brown butter into an airtight container or jar. Refrigerate for up to 1 week, or freeze for up to 1 month.

Print

How to Make Brown Butter

Learn how to make brown butter using an easy French technique that turns regular butter into an incredibly aromatic, sophisticated ingredient you can use in savory and sweet dishes.

Course desserts, Main Course

Cuisine French

Keyword Brown Butter, Butter, Cooking 101, French Cakes, French Cooking, French Cuisine, French Dessert, French Food, French Recipe, French Recipes, French Sauce, French Technique

Cook Time 5 minutes minutes

Author Marie Asselin

Ingredients

• ½ cup unsalted butter (adjust the quantity of butter according to the recipe you're making)

US Customary - Metric

Instructions

• In a small stainless steel saucepan set over medium heat, warm the butter until completely melted and simmering.
• Keep on cooking over low heat, swirling the pot from time to time. The butter will bubble up as the water evaporates, which will prevent you from watching closely over the color changing. When that happens, lift the pot off the heat for a few seconds, swirling it gently until the bubbles recede, then put back on the heat.
• Stir the butter continuously using a spatula, a wooden spoon, or a whisk, and keep a close eye on its color changing. Brown butter is ready when the milk solids at the bottom of the pot turn a nicely toasty hazelnut brown color and the concoction gives off a delicious nutty hazelnut aroma. The time it takes varies according to the quantity of butter and the size of the pan you’re using, but it’s usually done in just a few minutes.
• When the brown butter is ready, remove the pan from the heat, pour the brown butter into a small bowl or a container to stop the cooking process. Always make sure to scrape down all those brown bits from the bottom of the pan, because that’s where the flavor is!
• If the recipe you're making uses melted brown butter, you can use it right away.

  If you're using melted brown butter in a dessert, it's usually best to let it cool for about 10 minutes before you incorporate it into a batter.

  If the recipe you're making uses solidified brown butter, refrigerate it for a few of hours until cold and firm.
• STORAGE: Brown butter keeps refrigerated in an airtight container or jar for up to 1 week, or frozen for up to 1 month.

Video

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post How to Make Brown Butter (Beurre Noisette) (VIDEO) appeared first on Food Nouveau.

It always seems to me like savory lemon dishes don’t get the same amount of love as their sweet lemon counterparts and that is a culinary shame!

If there is one ingredient you need to have in your fridge at all times, it’s a lemon—or 3 or 4! When you have lemons, you can turn almost anything in your fridge or pantry into a zesty, aromatic, flavorful meal.

Lemon pairs beautifully with so many ingredients, from pasta and vegetables to seafood and meats. Can you imagine a world without lemon garlic butter drizzled generously over a skewer of shrimp, a dish of asparagus, or a bed of noodles? It’s not a world I want to contemplate!

Instantly brighten up a salad or veggies with a squeeze of lemon. Highlight the delicate flavors of your favorite fish with lemon butter. Add depth to your soups and pasta with a sprinkle of lemon zest. Adding a touch of acidic lemon to a rich dish has the power to perfectly balance flavors and textures, making it a delight for your tastebuds!.

And don’t forget condiments! Having a bottle of lemon vinaigrette or a jar of preserved lemons in the fridge is a quick way to add a hit of bright lemon flavor to your cooking.

When you have lemons, you have options! And these 30 savory lemon dishes will give you lots of cooking inspiration.

Pssst… If you love adding a splash of citrus to your savory dishes as much as I do, be sure to check out my Citrus Savory Delights ebook, which is filled with 16 well-loved and meticulously tested savory citrus recipes!

Lemon Pasta and Risotto Recipes

1. Spaghetti al Limone (Creamy Lemon Spaghetti)

by Food Nouveau

Spaghetti al Limone will please all fans of mac’n’cheese and Cacio e Pepe! This easy, 5-ingredient recipe is rich, zesty, and utterly satisfying to eat. Dig in as is, or fold in veggies and/or proteins for a heartier dish!

2. Lemon Water Spaghetti

by The Pasta Project

This divine lemon water spaghetti is based on a recipe by Neapolitan Michelin star chef, Peppe Guida. With just 3 ingredients and some good olive oil, you can create a plate of pasta your guests will never forget.

3. Garlic Lemon Pasta with Roasted Shrimp

by Frugal Mom Eh!

This quick and easy lemon pasta recipe is super fresh and delicious. It’s an utterly family-friendly recipe!

4. Lemony Broiled Cauliflower Pasta

by Food Nouveau

This easy broiled cauliflower pasta dish combines enticing flavors and textures to create a simple, satisfying, vegetarian weeknight meal.

5. Lemon Asparagus Risotto

by Food Nouveau

This creamy lemon asparagus risotto combines zesty lemon with the iconic, bright green spring stalks. A delightful dish for special nights, but quick enough for weeknights, too!

Meat-Centric Lemon Recipes

6. Roasted Lemon Chicken (Pollo Al Limone)

by What a Girl Eats

Roasted lemon chicken is one of the easiest savory lemon recipes ever. Everyone should know how to make a basic roasted chicken! This is the Italian version, Pollo Al Limone. Three simple ingredients produce the moistest and most flavorful chicken ever!

7. Chicken Tenders (Lemon Garlic Butter)

by Recipes from a Pantry by Bintu

This lemony chicken tenders recipe is one of the best ways to make chicken strips at home. Flavorful and versatile chicken tenders cook fast and are ready to serve in just 15 minutes!

8. Lemon Chicken Skewers

by The Petite Cook

Looking for a quick, healthy meal ready in less than 30 minutes with 5 ingredients only? Look no further, these tasty lemon chicken skewers are awesomely gluten-free, dairy-free, and loaded with flavor!

9. Sheet Pan Lemon Pepper Chicken

by Thrifty Jinxy

This zesty lemon chicken sheet pan dinner combines with French green beans and potatoes to make a delicious sheet pan dinner seasoned with lemon pepper that’s perfect for any night of the week.

10. Za’atar Grilled Chicken Drumsticks + Lemon Yogurt Sauce

by Killing Thyme

These super garlicky, crowd-pleasing za’atar grilled chicken drumsticks slathered in tangy lemon yogurt sauce will leave your loved ones begging for the recipe!

11. Caramelized Lemon Meatballs

by Food Nouveau

The recipe for these zesty caramelized lemon meatballs is adapted from a Tuscan family recipe. Best enjoyed with a side of pasta and roasted broccoli rabe!

12. Lemon Cardamom Meatballs with Garlic Tahini Sauce

by Heartbeet Kitchen

These delicious lemon cardamom meatballs are made with fresh lemon and aromatic cardamom, which makes them bright and flavorful. The creamy tahini sauce is worth making this dish alone!

13. Veal Escalopes in Lemon Sauce

by Where Is My Spoon

These incredibly tender veal escalopes are served with a bright lemon sauce. A classic Italian dish–Scallopine al Limone, it’s simple and delicious, and it’s made with only four ingredients.

Lemon Fish and Seafood Recipes

14. Lemon Garlic Butter Shrimp with Chilies

by Killing Thyme

These lemon garlic butter shrimp are the perfect complement for grilled meats and pasta. Its flavors are bright and garlicky and the prep is uncomplicated.

15. Lemon Salmon 

by The Clean Eating Couple

This easy lemon salmon recipe is perfect for a quick dinner. Learn how to make lemon salmon in one pan that is healthy and delicious!

16. Sole in Lemon Butter Sauce (Sole Meunière)

by Vikalinka

Sole Meuniere recipe is an absolute classic but did you know you don’t have to be a classically trained chef to master it? It’s incredibly simple and quick. Learn how to make this savory lemon recipe and impress your guests with its elegant flavors!

Lemon Appetizer and Soup Recipes

17. Greek Lemon Chicken Soup (Kotopoulo Soupa Avgolemono)

by The Greek Foodie

This Greek lemon chicken soup is delicious and can be used for healing purposes—or quite simply for pure comfort and delight. Avgolemono is a much-loved traditional Greek soup!

18. Zucchini Lemon Ricotta Crostini

by Three Olives Branch

These easy lemon ricotta crostini bring light and fresh flavors to an elegant appetizer recipe. Serve these to your guests and watch them disappear from the plate in record time!

19. Honey Butter Baked Lemon Pepper Wings

by Dish’n the Kitchen

These baked lemon pepper wings are crispy zesty chicken wing perfection! Simply bake them in your oven, then glaze with a melted butter honey sauce.

Lemon Salad and Side Dish Recipes

20. Greek Lemon Potatoes with Garlic & Oregano 

by The Greek Foodie

These delicious Greek lemon potatoes with garlic and oregano will be the star at your next dinner party. Easy to make with few ingredients, they are the perfect side to a chicken or lamb roast or anything grilled.

21. Lemon Herb Roasted Potatoes and Asparagus

by My Kitchen Love

Lemony roasted potatoes are a deliciously wholesome side dish. The addition of bright green asparagus makes the dish truly elegant!

22. Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce

by Running to the Kitchen

These roasted carrot strings are bright, fresh, and zesty with a little bit of crunch. This bright salad is a really fun, delicious way to eat your carrots!

23. Sauteed Green Beans with Lemon and Garlic 

by The Food Blog

Sautéed green beans are a simple, delicious side dish. When you add lemon and garlic, green beans shine so bright! These lemony green beans are equally perfect as a side for a family dinner or served as part of a fancy feast.

24. Lemon Broccoli with Beans and Bacon

by A Farmgirl’s Dabbles

This recipe for lemon broccoli with beans and bacon is an easy great northern dish that combines roasted broccoli, chewy-crisp bites of bacon, and a squeeze of fresh lemon. It’s humble, yet truly stunning!

25. Lemon Kale Salad

by Feasting Not Fasting

This is the best kale salad you’ll ever have! This quick and easy savory lemon recipe has kale. pistachios, cranberries, and parmesan all tossed in a zippy lemon vinaigrette.

Lemon Condiment and Dressing Recipes

26. Lemon Olive Oil

by Champagne Tastes

This easy lemon olive oil is a quickly infused oil made with lemon zest and fresh herbs, and it’s perfect in salad dressings or to add flavor to meats, fish, and seafood. Make a big batch and freeze it in portions to use year round!

27. Preserved Lemons

by Craving Something Healthy

When life gives you lemons, preserve them—and enjoy them in savory dishes all year long! This unfussy savory lemon recipe will show you how to create an incredibly aromatic condiment you can use countless ways.

28. Zesty Preserved Lemon Tahini Salad Dressing

by Dish’n the Kitchen

This bright and zesty tahini salad dressing features aromatic preserved lemons. Drizzle it over a simple green chopped salad or a grain-  or legume-based salad.

29. Anchovy Lemon Vinaigrette

by The Devil Wears Salad

Salty, tart, and strong in flavor, this Anchovy Lemon Vinaigrette is not for the faint-hearted! A real flavor bomb, this salad dressing packs a punch.

30. Herby Lemon Vinaigrette

by A Farmgirl’s Dabbles

This homemade lemon vinaigrette recipe is loaded with bright flavors. Incredibly versatile, it promises to brighten any and all salads, year-round!

Savory Citrus Delights Cookbook

Love savory citrus recipes? Then you’ll love my Savory Citrus Delights Cookbook! Discover zesty variations on timeless classics, create colorful, nutritious lunches, and expand your weeknight dinner repertoire with aromatic, creative dishes the whole family will love. Savory Citrus Delights is a 16-recipe downloadable eBook that comes in a handy, “save it everywhere” PDF format! LEARN MORE

The post Zesty & Bright: 30 Savory Lemon Recipes, from Meats and Pasta to Salads and Side Dishes appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

It’s so easy to make store-bought olives so much better: simply warm them up with quality extra-virgin olive oil, fresh herbs, and citrus zest and leave to marinate overnight. You’ll never want to serve olives straight from the jar again!

Helpful Tips for Making Warm Citrus Olives

• Play with flavorings: You can basically use any citrus zest and fresh herbs you like in this recipe (I often throw fresh basil in my jars!) If you’ve got some on hand, you can also experiment with aromatic spices such as fennel or coriander seeds. Crush about a teaspoon of seeds and add them to the marinating oil for an extra flavor boost.

• Polished off all your marinated olives already? You can reuse the flavorful marinade to make a fresh batch: return the marinade to a saucepan, fish out the wilted herb sprigs, and repeat the warming process with fresh olives. Mix in fresh herbs, transfer to a clean jar, and top up with more extra-virgin olive oil to cover, if needed. Gently shake the jar to combine and store as indicated.

• Never throw away that flavorful oil: Once you’ve enjoyed all the olives in this second batch, strain the olive oil—which is by now packed with flavor—and use it to dress a salad or pasta.

Savory Citrus Delights Cookbook

Love savory citrus recipes? Then you’ll love my Savory Citrus Delights Cookbook! Discover zesty variations on timeless classics, create colorful, nutritious lunches, and expand your weeknight dinner repertoire with aromatic, creative dishes the whole family will love. Savory Citrus Delights is a 16-recipe downloadable eBook that comes in a handy, “save it everywhere” PDF format! LEARN MORE

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Warm Citrus Olives

Learn how to quickly and easily upgrade store-bought olives with a handful of fresh ingredients. These warm citrus olives are an easy, fresh, and aromatic bite to serve to guests any time of the year!

Course Appetizer, Appetizers, Snack

Keyword Citrus, Citrus Zest, Cocktail Party, Easy Appetizer, Easy Recipe, Finger Food, Green Olives, Marinated Olives, Olive Oil, Olives, Warm Olives

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 1 hour hour

Servings 2 cups

Author Marie Asselin

Ingredients

• 2 cups large green olives (such as Castelvetrano or Cerignola), drained
• 1 orange
• 1 lemon
• ½ cup extra virgin olive oil
• 2 cloves garlic, crushed
• 1 tsp crushed black pepper, or a pinch of red pepper flakes
• a few springs of fresh oregano, thyme, or Italian parsley

US Customary - Metric

Instructions

• If the green olives you’re using were sold in brine, drain and rinse under cold running water. Transfer to a bowl, then cover with fresh water and leave to rest for 1 hour, changing the water twice. This step will eliminate the briny flavor and make the olives more receptive to soak in new flavors.
• Zest the orange in wide strips using a vegetable peeler. Juice the orange, straining pits, if any. Repeat these steps to prepare the lemon. Chop the zests into thin strips.
• Transfer the citrus zest and juice to a medium saucepan. If the olives were soaking, drain, pat dry, and add to the saucepan, along with the olive oil, garlic, black pepper or red pepper flakes. Warm over low heat for 10 minutes to release the flavors, closely watching over the pan to prevent the mixture from boiling.
• Remove from the heat and mix the fresh herb sprigs. Transfer the olives and the marinade to an airtight glass jar and let the flavors infuse at room temperature for at least 1 hour.
• SERVING: Olive oil solidifies when cold. Spoon the olives and some of the marinade back to a saucepan and warm up over low heat. You can also warm up the olives in the microwave at a low power setting. Transfer the olives to a serving dish and, if desired, serve with fresh bread to soak up that delicious marinade.
• STORAGE: Store the olives in an airtight container at the back of the fridge. The olives will keep almost indefinitely—but they’ll be at their best if you enjoy them within 1 month.
• CLEVER TIPS

  Polished off all your marinated olives already? You can reuse the flavorful marinade to make a fresh batch: return the marinade to a saucepan, fish out the wilted herb sprigs, and repeat the warming process with fresh olives. Mix in fresh herbs, transfer to a clean jar, and top up with more extra-virgin olive oil to cover, if needed. Gently shake the jar to combine and store as indicated.

  Once you’ve enjoyed all the olives in this second batch, strain the olive oil—which is by now packed with flavor—and use it to dress a salad or pasta.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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Whether you garden at home or in a community space, love to frequent summer farmers markets or have a CSA box that you pick up, you know that summer = local, fabulously market-fresh produce. Peas, tomatoes, corn, zucchini, eggplant, cauliflower, green beans, fresh leafy greens… they’re all in abundance right now—and don’t forget the herbs!

In fact, the bounty can be so great that it can be overwhelming! What are you going to do with all of this beautiful food?

Well, this collection of market-fresh recipes for summer is exactly what you need to be inspired. These veggie-centric recipes all highlight summer produce and let it shine. They’re almost all very simple and some will even help you store that market fresh flavor through the winter!

Go ahead and read through the list… I bet you’ll want to run, not walk, to your local farmers’ market when you’re done!

1. Soupe au Pistou

Soupe au Pistou is a classic French soup that shines a spotlight on fresh summer vegetables and herbs—and makes great use of your CSA basket contents. This light soup is topped with pistou, the French answer to pesto, but without the nuts. Try it once and watch yourself making it over and over again!

2. Heirloom Tomato Crostata

Heirloom tomatoes need very little help to make them shine: just a few simple, quality ingredients such as homemade pesto, quality soft cheese, or a crisp pastry shell. These delicious components all come together in this colorful Heirloom Tomato Crostata, a stunning summer brunch or lunch dish.

3. Sicilian Caponata

Caponata is a Sicilian sweet and sour version of ratatouille that has a gorgeous aroma and a thick, chunky texture, making it perfect to top crusty rounds of grilled bread as an appetizer or to serve with grilled fish. It’s a great market-fresh recipe you can and should make ahead of time to allow the aromatic flavors to fully develop.

4. Tomato and Peach Panzanella Salad

Panzanella is a traditional Tuscan salad usually made with market-fresh, juicy tomatoes, cubed bread, olive oil, onions, and vinegar, but this version has a twist! I’ve toasted the bread and added gorgeous drippy, fresh peaches, good, dry salami, and chunks of buffalo mozzarella to create a memorable summer dish!

5. Savory Clafoutis with Summer Vegetables and Goat Cheese

This Savory Clafoutis does for vegetables what the classic French dessert does for fruit! Roasted zucchini, eggplant, and cherry tomatoes are paired with tangy, creamy goat cheese to create a celebration of summer veggies in an easy, but elegant dish that’s perfect for brunches and dining al fresco.

6. Hazelnut, Parmesan, and Grilled Zucchini Salad

When it comes to market-fresh recipes, salads are always a big hit. Zucchini is prolific in gardens and markets as we head into the last half of summer. You can never have too many ways to use it up and this elegant but easy Grilled Zucchini Salad combines crunchy and creamy textures with toasted hazelnuts and the slightly salty tang of Parmigiano-Reggiano Cheese.

7. Sweet Corn Chowder with Lemony Pesto

I have an ongoing love affair with the sweet summer corn that lands on plates in late summer. This rich-tasting Sweet Corn Chowder is one of my favorite soups: it shines an irresistible spotlight on market-fresh produce like corn, tomatoes, and basil. Freeze that short-lived sweet corn so you can also make this chowder in the heart of winter, too!

8. Sweet Corn Risotto in Corn Broth

This Sweet Corn Risotto is brimming with crunchy-sweet golden kernels that really channel sunshine in a bowl. But it also makes the most of the cobs, which are used to create the delicious corn broth that enhances that iconic sweet summer corn flavor.

9. Lentil Niçoise Salad

This Lentil Niçoise Salad is a perfect summer dinner salad packed with protein, fiber, vegetables, and, of course, sumptuous market-fresh summer flavors! Lentils are a must-have pantry staple. Pull them into action at a moment’s notice while bringing a ton of health benefits to the table! They’re the perfect addition to this summer salad keeping it light, but filling.

10. Fresh Tomato Sauce

If you find yourself drowning in juicy ripe tomatoes, then this Fresh Tomato Sauce recipe is for you. Preserve those summer beauties in a simple, aromatic sauce that you can use all winter long in so many different ways! It works with pasta, as a pizza sauce, or even as a dip.

11. Tomato and Fresh Corn Salad

This Tomato and Fresh Corn Salad is super easy and quick side salad that’s a delicious sidekick to barbecued meats, seafood, and fish. Since tomatoes and corn are in season together, it should be no surprise that both are delicious together! Just a bit of prep and a simple dressing create a summer side dish everyone loves at first bite.

12. Sweet Pea Risotto

Sweet Pea Risotto makes the most of fresh summer peas but, it also works really well with frozen peas so you can make it year-round. Either way, you will never tire of this beautifully vibrant dish that’s easy to make but elegant to serve.

13. Zucchini and Parmesan Savory Bread Pudding

Did you know you can make some absolutely delicious savory bread puddings from market-fresh veggies? This Zucchini and Parmesan Bread Pudding is a perfect example of that unusual, but unforgettable dish. This savory bread pudding uses up a lot of zucchini and you can make it ahead of time for a brunch or lunch—in fact, it tastes even better the next day!

14. Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh

Market-fresh greens and herbs are available all through the growing season but sometimes, it can be hard to think of what to do with them beyond a salad. That’s where this colorful dish of Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh comes in! The cilantro-packed pesto is the perfect dip for the chicken skewers and the kale is a bold, colorful addition to the tabbouleh. It’s a lovely, market-fresh recipe idea that’s perfect for a warm summer night.

15. Build-Your-Own, Easy Noodle Salad

My Build-Your-Own Easy Noodle Bowl is the ultimate “it’s too hot to cook” meal. You can use whatever fresh vegetables, herbs, greens, and protein you have on hand in your fridge. Simply whip up the easy sesame dressing, toss all your ingredients together, and dinner is ready! You can even let family members customize their own bowls to suit their tastes by setting all the add-ins out on a platter and letting everyone help themselves.

Still hungry for dessert?

Make sure to browse through my Summer Dessert recipe category to find sweet dishes that make the most of summer fruits, too!

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To me, there’s something magical about a perfectly ripe, super-juicy, meaty heirloom tomato. I only discovered these gorgeous specimens in recent years—for the longest time, I would see them in magazines and cookbooks but not in my local farmers’ markets.

Thankfully, the demand for heirloom tomatoes has grown over the years, and I can now find them easily year-round, thanks to new-generation farmers who grow them in hothouses throughout our cold, snowy Quebec winters.

Very little needs to be done to heirloom tomatoes to make them shine. My favorite way to serve them is tossed into a colorful Panzanella Salad. They’re also amazing as a topping for risotto or tossed with a simple aglio e olio pasta. Of course, I love them in a classic BLT sandwich, too!

But when I want to highlight these spectacularly curled tomatoes differently—and spark conversations in the process—I make this gorgeous Heirloom Tomato Crostata. This crostata—the Italian cousin to a French galette—looks amazing, yet it’s easier to make than you probably think. It all starts with my super-easy, foolproof shortcrust pastry. If you’ve never made pastry from scratch, this heirloom tomato crostata is the perfect opportunity to hone your skills. My shortcrust pastry recipe comes together within seconds in the food processor! The buttery flakiness of homemade pastry is hard to beat, but you could use store-bought, all-butter pastry as a shortcut as well.

The crostata is then slathered with pesto (homemade or store-bought, your choice!), dotted with creamy Boursin cheese (you can use goat cheese, too!), and topped with thick, colorful slices of heirloom tomatoes. This heirloom tomato crostata is the perfect combination of buttery, crisp, cheesy, herby, and juicy. It’s a memorable brunch or lunch dish you’ll want to go back to again and again—and your guests will request it, too!

Helpful Tips for Making Heirloom Tomato Crostata

• Drain those tomatoes: Heirloom tomatoes are super juicy, so it’s a good idea to help them release some of that liquid before you use them in a crostata to keep it from turning soggy. To do so, cover a baking sheet with paper towels, set the heirloom tomato slices side by side, and generously sprinkle both sides with sea salt. Let sit for 15 minutes, pat dry with additional paper towels, then use as indicated in the recipe.

• Take shortcuts: You can make the pastry and pesto required in the recipe from scratch—they don’t take much time at all to do, but there is some rest involved—so take shortcuts if need be and don’t feel guilty about it. Most grocery stores sell quality shortcrust pastry in the freezer section—just make sure to swing for an all-butter brand. Use your favorite pesto, or even skip it completely; you can substitute a drizzle of extra-virgin olive oil and garnish the crostata with fresh herbs instead.

• Let that crostata rest before you dig in: When you take the crostata out of the oven, you’ll likely see a small pool of liquid over the surface of the tomatoes. Don’t panic—simply let the crostata rest until it comes down to room temperature, which is how this heirloom tomato crostata should be enjoyed anyway. The flavorful juices will settle back down into the crostata, which will make it easier to slice and enjoy, too.

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Heirloom Tomato Crostata

This heirloom tomato crostata layers crisp pastry, homemade pesto, creamy cheese, and super-juicy heirloom tomatoes. A memorable lunch or brunch dish!

Course Brunch, Lunch, Main Course, Main dish

Cuisine Italian

Keyword Basil, Brunch, Cherry Tomatoes, Crostata, Galette, Heirloom Tomatoes, Homemade, Italian Cuisine, Italian Food, Italian Recipe, Lunch, Pesto, Savory Tart, Summer Recipe, Summer Recipes, Tomate

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the crust

• 1 shortcrust pastry base, or you can use store-bought all-butter shortcrust (not puff!) pastry

For the tomatoes

• 2 large heirloom tomatoes (you can throw in cherry-sized heirloom tomatoes, too—note that these don't need to be drained)
• Fleur de sel, or fine sea salt

For the homemade pesto

• 2 cups packed fresh basil leaves, chopped
• ¼ cup extra-virgin olive oil
• ¼ cup toasted pine nuts, or chopped toasted walnuts
• 2 tbsp grated Parmigiano-Reggiano cheese
• 2 tbsp freshly squeezed lemon juice (about ½ lemon)
• 1 large clove garlic, peeled
• ½ tsp fleur de sel, or fine sea salt
• Freshly ground black pepper
• 2 tbsp water (optional, see recipe)

To bake the crostata

• 1 package soft and creamy, herb- or garlic-flavored cheese such as Boursin or goat’s cheese
• 1 tbsp milk
• Fleur de sel, or flaky sea salt

To serve (optional)

• Lemon zest
• Fresh basil leaves

Instructions

• For the crust: Follow the recipe’s instructions to make the shortcrust pastry. Transfer the pastry out of the food processor bowl and onto a lightly floured, clean working surface. Gather into a thick, flat round. Lightly sprinkle with flour, then roll out to a 14-in (35 cm) circle.
• Let the shortcrust pastry rest for 15 to 30 minutes, while you prepare the rest of the components. (If your kitchen is very warm, transfer the rolled-out pastry to a baking sheet and refrigerate for the same amount of time. You can also make the crust in advance and refrigerate it for up to a half-day.)
• For the crostata: Line a baking sheet with two layers of paper towels. Cut the heirloom tomatoes into ½-in (1 ¼ cm) thick slices and set flat, side-by-side, over the paper towel-lined baking sheet. Sprinkle with fleur de sel or sea salt, flip over, then sprinkle the second side with salt, too. Let rest for 15 minutes.
• For the homemade pesto: To the bowl of a food processor, add all the ingredients, except the water. Process until smooth, scraping down the sides as needed. This pesto should be a bit thicker than one you would use for pasta, but it should still be easily spreadable. If the pesto seems very thick, or if you have trouble reaching a smooth consistency, add water 1 or 2 tsp (5 to 10 ml) at a time and process until you reach the right consistency.
• To bake the heirloom tomato crostata: Preheat the oven to 425°F (210°C). If you refrigerated the shortcrust pastry, bring it back to room temperature 10 minutes before assembling the crostata.

  Line a baking sheet with parchment paper, then place the rolled out shortcrust pastry over this prepared sheet. (If you’re using a rectangular baking sheet, the pastry will hang over the sides at first, but the sheet will be just the right size once the galette is assembled and ready to bake.)
• Spread the bottom of the crust with a thin layer of pesto, leaving a 2-inch (5 cm) border all around. (Refrigerate or freeze the remaining pesto for another use.) Dot the pesto with small chunks of creamy cheese. Pat the heirloom tomato slices dry, then add to the crostata, fanning them in circles. Bring the edges of the dough up and over the filling, creasing it and gently pressing it down onto the filling as you go. Brush the dough with milk and sprinkle with fleur de sel, or flaky sea salt.
• Bake for 35 minutes, or until the crust is golden brown. Set the baking over a rack and let the heirloom tomato crostata cool completely, at least 30 minutes.
• SERVING: Garnish with additional chunks of creamy cheese, some lemon zest, and fresh basil leaves. Use a serrated knife to slice and serve with a green salad.
• STORAGE: Because of the high water content of tomatoes, this heirloom tomato crostata does not keep well. It's best enjoyed on the day it is baked.

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When March rolls around every year, I keep my eyes peeled to spot the first bunches of asparagus to appear at the market. To me, the bright green stalks are like a signpost: spring this way! Asparagus are so versatile, too: I enjoy eating them crisp and raw, sliced super thinly and used as a topping for a tartine; sauteed and incorporated into a stir-fry; incorporated into classic weekend brunch dishes such as Eggs Benedict or Breakfast Pizza; or used as a topping for a lunch bowl.

But my favorite way to serve fresh spring asparagus is one that puts the vegetable front and center: I simply steam the stalks and dress them with a classic French hard-boiled egg dressing called sauce gribiche. Gribiche dressing is made very much like mayonnaise, with the major difference being that you use hard-boiled eggs instead of fresh ones. The dressing is then enhanced with chunky flavorings that include gherkins, capers, and fresh herbs.

Gribiche dressing is a completely irresistible condiment that is the perfect companion to crisp-tender asparagus. Serve this impressive, yet easy French dish for a luxurious brunch, alongside smoked salmon and some fresh, crusty bread.

How can you serve gribiche dressing?

You can serve this dish the classic way: set the asparagus on a plate and spoon the gribiche sauce on top. You can also serve the dish as a tartine, by grilling or toasting large slices of sourdough bread, pilling some asparagus on top, and generously topping with gribiche dressing.

But don’t stop there: gribiche dressing is also a delightful condiment for roasted or boiled baby potatoes, grilled or broiled fish (especially salmon), or even grilled pork.

Can you make gribiche dressing ahead of time?

Gribiche dressing does not keep very well and is at its very best when it’s freshly made. Upon refrigeration, the dressing is likely to separate, and the oil will solidify. You can stir it back together, but by doing so, the chunky pieces of hard-boiled egg will break into the dressing, which will slightly change the texture and look of the dressing. It’ll still be delicious, though!

For the best flavor, look, and texture, make only the quantity of dressing you need for one meal.

What can I do if my gribiche dressing separated? Help!

Although gribiche dressing will emulsify when you whisk the oil and mustard together, it will separate as it sits as any dressing would. Contrary to mayonnaise, in gribiche dressing, there isn’t an egg yolk to stabilize the emulsion. If your gribiche dressing separates, there’s nothing wrong with it! It’s just part of its charm :)

If you’d like a more stable dressing, you can remove the yolk from one of the hard-boiled eggs, mash it with a fork, then whisk it into the oil along with the vinegar and mustard. You can also blend the dressing using a hand mixer, which will help emulsify the dressing better thanks to its speed and power.

Sauté or grill the asparagus to switch things up

My recipe recommends blanching the asparagus, which is a super quick and easy technique to prep and cook the stalks for this recipe. For a change, you can also sauté the asparagus in a very hot, lightly oiled pan, or grill them on the barbecue. Keep in mind the cooking time for asparagus is very short: you only need to leave them on the heat for 1 to 2 minutes to reach a crisp-tender texture.

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Asparagus with Gribiche Dressing

Course Appetizer, Appetizers, Brunch, Lunch, Sauce, Side Dish

Cuisine French

Keyword Asparagus, Bolognese Sauce, Capers, Condiment, Cornichons, Dressing, Eggs, French Cooking, French Cuisine, French Food, French Recipe, French Recipes, French Sauce, Gherkins, Gribiche, Gribiche Dressing, Hard-Boiled Eggs, Sauce Gribiche

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Cooling Time 20 minutes minutes

Servings 4 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the asparagus

• Lots of ice cubes
• 1 lb fresh asparagus

For the Gribiche Dressing

• 2 large eggs
• ¼ cup extra-virgin olive oil
• 1 tbsp white wine vinegar, or white balsamic vinegar, or champagne vinegar
• 1 tsp Dijon mustard
• ½ tsp whole-grain mustard (optional)
• 4 to 6 gherkins (also called cornichons) finely diced (see note)
• 2 tsp drained capers, coarsely chopped
• Pinch fleur de sel, or sea salt flakes
• Freshly ground black pepper, to taste
• 2 to 3 tbsp chopped fresh herbs (tarragon is the traditional choice, but you can also use flat-leaf parsley or dill, or a combination)

US Customary - Metric

Instructions

FOR THE ASPARAGUS

• Fill a mixing bowl with cold water, then add plenty of ice cubes to make the water ice cold. (Make sure to keep a handful of ice cubes in the freezer to cool the eggs later on.)
• Snap off or slice off the stringy ends of the asparagus and discard. Fill a pot that fit the asparagus with water, add a generous pinch of salt, and bring to a boil.
• Add the asparagus and blanch for 1 minute. If the stalks are very thick, you can blanch for top to 1 minute and 30 seconds, whereas if they’re very thin, you can blanch for only 30 to 45 seconds. You want theasparagus to remain crisp-tender.
• Use kitchen tongs to immediately transfer the asparagus to the ice water (this will stop the cooking and help retain the asparagus’ bright green color). Leave to cool completely, 5 to 10 minutes, then drain the asparagus, pat them dry, and set aside until ready to serve.
• You can prepare the asparagus in advance: Once cool, drain and pat dry, then refrigerate in an airtight container until ready to use.

FOR THE HARD-BOILED EGGS

• Prepare a second small bowl of ice water. Gently place the two eggs in a small pot. Cover with water. Set over high heat and bring the water to a generous boil. Once the water boils, remove the pot from the heat, cover, and leave to rest for 10 minutes.
• Drain the eggs, rinse under cold water for 1 minute, then transfer to ice water. Leave to cool completely, at least 10 minutes.
• You can prepare the hard-boiled eggs in advance: After cooling the eggs in ice water, pat them dry and store in the fridge (with the shell on) for up to 2 days.

FOR THE GRIBICHE DRESSING

• Peel the hard-boiled eggs. Chop the eggs: you can chop them finely to get a more cohesive dressing, or keep them chunky for visual appeal and a delicious texture. Set the chopped eggs aside.
• In a bowl, combine the oil, vinegar and mustard. Whisk vigorously to emulsify the dressing. (The oil should fully combine with the vinegar and mustard, and not appear separate.) Add the gherkins, capers, salt, and pepper, and mix to combine. Add the chopped eggs and fresh herbs and very gently stir, just to coat the eggs with the dressing and seasonings. Taste the gribiche dressing and adjust the seasoning if needed. You can also add more gherkins, capers, and herbs to your liking.

SERVING

• Set the asparagus on a large serving plate. Spoon the gribiche dressing over and serve immediately with crusty bread.
• Alternatively, you can divide the asparagus between individual serving plates and spoon a bit of gribiche dressing over. Let your guests help themselves to more dressing if they want to.

Notes

Gherkins, or cornichons, are small and super-crunchy, with a taste that's unique and more acidic than classic dill pickles. They're a great addition to a charcuterie and cheese board, or as a side to any rich, cheese-based dish such as fondue or raclette. Maille is my go-to brand for cornichons.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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Along with crêpes, croissants, and pancakes, Eggs Benedict is undoubtedly a delicious, ubiquitous breakfast classic. I’d say Eggs Benedict should be named to the breakfast hall of fame! Runny eggs, rich sauce, salty ham, and the optional veggie on toasted bread: Eggs Benedict has everything you need to wake up your taste buds and start your day on a delicious note.

But, while Eggs Benedict might be the most requested breakfast dish in restaurants, it can be an intimidating dish to make at home. The culprit: hollandaise sauce. Hollandaise is considered to be one of the five “mother sauces” of French cuisine, and it is made with egg yolks, melted butter, and lemon juice.

One of the reasons that hollandaise sauce might have earned its finicky reputation is that the sauce comes together as an emulsion, that is, the ingredients need to be beaten together properly to fully blend in and create a silky-smooth sauce. If the hot, melted butter is poured too quickly into the yolks, the yolks can “cook” and curdle, creating a sauce with a grainy consistency.

Another reason that hollandaise can be considered a “difficult” sauce is that it’s tricky to keep warm and reheat. Indeed, reheating hollandaise sauce over a heat that’s too strong for the delicate sauce can, again, overheat the egg yolks and curdle the sauce. The best way to go when making homemade Hollandaise is to whip it right before serving, so you can immediately pour it warm over each serving plate. But making hollandaise sauce from scratch at the last minute can be stressful, especially if you’ve never made it before!

Luckily, for those shying away from making Eggs Benedict for any or all of these reasons, my recipe for both the hollandaise sauce and the Eggs Benedict assembly process is foolproof. First, I’ll show you how to make hollandaise sauce in a blender, which means it comes together in seconds. I’ll also provide tips on how to reheat the sauce properly—yes, you could even make your hollandaise sauce in advance. Imagine that!

Second, I guide you through the process of making poached eggs and I provide alternatives if you do not want to cook eggs that way. Finally, I teach you how to prepare all your components, so you can assemble Eggs Benedict in front of your guests without breaking a sweat.

Learning from all my tips and using my foolproof recipe, you’ll finally get to make foolproof Eggs Benedict at home, all while removing stress from the equation. Be warned that it can be a dangerous habit to acquire though: homemade Eggs Benedict is so delicious that you will probably want to make it a habit to start every weekend with the dish!

My Secret for Perfect, Foolproof Homemade Eggs Benedict

Prepare all the components and poach the eggs before you make the sauce. The sauce should be the last thing you do because it comes together in seconds. Doing so will allow you to serve the sauce hot and avoid having to reheat it. Since hollandaise sauce is so sensitive to heat, reheating it in a hurry means you could risk splitting or breaking it. It is possible to safely reheat hollandaise sauce though; see my tips to reheat hollandaise sauce below.

How to Poach Perfectly Runny Eggs

Bring a large saucepan of water to a gentle simmer. You should see tiny bubbles coming to the surface of the water, but the water should not come to a strong, rolling boil. Adjust the temperature throughout the cooking process to keep the water very hot but not boiling. Mix in the salt and vinegar.

Crack one egg in a small bowl (make sure not to break the yolk or you won’t be able to poach it) then gently slide the entire egg into the water. Quickly repeat the process to add all 4 eggs to the hot water. (Breaking the eggs in a small bowl before sliding them in the water creates rounder poached eggs and ensures that no broken shell gets in.) Cook the eggs for 3½ minutes for a runny yolk, or for up to 4½ minutes for a slightly set, jammy yolk.

Use a slotted spoon to fish the eggs out, one by one, and set them on a small plate. Transfer this small plate over the warm serving plates in the oven to keep warm.

Substituting Poached Eggs in Eggs Benedict

For a variety of reasons, you might now want to make and serve poached eggs in your Eggs Benedict. Here are substitution ideas for poached eggs in Eggs Benedict:

• Fried Eggs: Fried eggs are super quick and easy to make. Simply set a non-stick skillet over high heat, grease with a drizzle of oil, then crack eggs open over the hot surface. Season each egg with salt and pepper and cook until the egg white is set. Then remove them to a plate and transfer them to a low oven to keep warm until service.

• Over-Easy Eggs: Follow the fried egg directions. But, just before the egg white is fully set, use a spatula to flip over the eggs. Cook for 30 seconds to 1 minute more, depending on how set you want the egg yolks to be. Then remove them to a plate and transfer them to a low oven to keep warm until service.

• Scrambled Eggs: Some people just don’t like runny yolks and that’s okay! That definitely shouldn’t prevent them from enjoying Eggs Benedict. Simply crack, scramble, and season eggs in a bowl. Then pour them in a hot, greased non-stick skillet and cook, stirring with a spatula, until the eggs are cooked but still look a tiny bit wet. The eggs will finish cooking with the residual heat.

• Soft- or Hard-Boiled Eggs: You can also cook soft- or hard-boiled eggs in advance, then peel them, slice them in half, and use them in Eggs Benedict. To cook soft- or hard-boiled eggs, place eggs in a saucepan, then cover with water by 1 inch (2.5 cm). Add a teaspoon of salt, then set over high heat and bring to a vigorous boil. Remove from the heat, cover, and let rest for 6 to 7 minutes for soft-boiled eggs, and 11 minutes for fully set, hard-boiled eggs. Drain the eggs, rinse under cold water, and transfer to a bowl with ice water. Let cool completely. Refrigerate the eggs until needed.

• Skip the Eggs Completely: While it might sound strange to consider making Eggs Benedict without the eggs, there’s no law against it! As a substitute for eggs, you can fry seasoned, thick slices of extra-firm tofu until golden brown. You can also use extra ham or smoked salmon instead. See the Serving Ideas section below for additional inspiration to serve delicious Eggs Benedict, your way.

How to Make Blender Hollandaise Sauce

Making hollandaise sauce in a blender is so easy! Simply combine the egg yolks, water, lemon juice, and salt in the container of a stand blender, and blend until frothy. Melt the butter in the microwave or in a small saucepan over medium heat until bubbly (do not brown). With the blender running, pour in the hot butter in a very thin stream, blending until sauce is thick and emulsified. Voilà, you’re done!

You can also use a hand mixer to make hollandaise sauce. Simply mix the ingredients in the mixer’s tall cup, or in a large measuring cup, in the same order described above.

How to Fix Split or Curdled Hollandaise Sauce

Hollandaise sauce is split when the fat separates from the rest of the sauce, which means that the sauce has lost its emulsion. Hollandaise sauce curdles when it’s overheated, which means the egg yolks have cooked and solidified and the sauce has become grainy.

Here’s how to fix split Hollandaise sauce: adding one egg yolk to the sauce will bring it back together. In a small bowl, whisk together 1 egg yolk and 1 tbsp of cold water. Turn the blender back on at low speed. With the blender running, slowly pour the egg yolk/water mixture into the sauce. Mix for 10-15 seconds, and the sauce should be fixed. If you do not have extra egg yolks, you can try whisking in 1 to 2 tbsp (15 to 30 ml) of hot water or heavy cream to bring the sauce back together.

Unfortunately, you can’t fix curdled hollandaise sauce. A curdled or grainy texture means that the egg yolks have cooked, and there’s no coming back from this situation. I’m sorry, but you need to start the sauce from scratch :(

How to Reheat Hollandaise Sauce

Hollandaise sauce is very sensitive to heat, so you need to reheat it over very gentle heat. The best way to reheat hollandaise sauce is to put it in the top container of a double-boiler and bring 1 inch (2.5 cm) of water to a simmer (do not boil) in the bottom pot. Whisk constantly until the sauce is warm.

Because the power of microwaves varies so widely, I do not recommend reheating hollandaise sauce in the microwave. A few seconds too long can curdle your sauce, and you’ll have to start the sauce from scratch.

If you don’t have a double-boiler, you can simply simmer water in a small saucepan and reheat the sauce in a larger stainless steel mixing bowl that you have set over the saucepan.

It’s worth noting that hollandaise sauce does not need to be piping hot when served—in fact, warm is enough. If all the other components of the dish are hot, the sauce will be warmed further upon touching them, and the resulting dish will come together at a perfect temperature. If your hollandaise sauce splits or curdles during the reheating process, see my tips above to bring it back together.

More Serving Ideas for Eggs Benedict

My favorite way to serve these foolproof Eggs Benedict is on toasted whole wheat English muffin halves with prosciutto and steamed asparagus, but there are so many other ways to prepare the dish.

Here are more serving ideas for Eggs Benedict:

• Replace the asparagus with: steamed or sauteed greens (spinach, swiss chard, or kale), sliced avocado, oven-roasted cherry tomatoes, or sauteed mushrooms;

• Replace the prosciutto with: ham, cold- or hot-smoked salmon, steamed lobster or crab meat, sliced chicken, sauteed fresh sausage, or crispy bacon;

• Replace the English muffin with: Toasted slices of crusty bread, toasted baguette slices, toasted brioche, plain waffles (or waffles that incorporate savory ingredients, such as cheese and herbs—not sweet waffles), or biscuits;

• Garnish with: fresh herbs, chives, shaved Parmigiano-Reggiano, crushed red pepper, chopped capers, pesto, or romesco sauce.

Get creative! There’s no wrong way to serve my foolproof Eggs Benedict. Bon appétit!

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Foolproof Eggs Benedict with Blender Hollandaise Sauce

This foolproof Eggs Benedict recipe contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home!

Course Breakfast, Brunch, Lunch, Main Course, Main dish

Cuisine American

Keyword Asparagus, Benedict, Eggs Benedict, Foolproof, French Sauce, Hollandaise, Poached Eggs, Prosciutto, Sauce

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

To assemble the eggs benedict

• 8 thick asparagus stalks, tough ends removed and split lengthwise (or 16 thin asparagus stalks)
• 4 slices prosciutto, pancetta, or ham
• 2 English muffins, split

For the poached eggs

• 4 large eggs
• 1 tbsp kosher salt or fine sea salt
• 1 tbsp white vinegar

For the blender hollandaise sauce

• 2 large egg yolks
• 1 tbsp warm water
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt or fine sea salt
• 1/2 cup unsalted butter (1 stick)

To serve

• Minced chives (optional)
• Freshly ground black pepper

US Customary - Metric

Instructions

• Here’s my foolproof secret to successful eggs benedict: Prepare all the components and poach the eggs before you make the sauce.

  The sauce should be the last thing you make because it comes together in seconds. Doing so will allow you to serve the sauce hot and avoid having to reheat it. Since hollandaise sauce is so sensitive to heat, reheating it means you risk splitting or breaking it. It is possible to safely reheat hollandaise sauce though; see notes at the end of the recipe.

Prepare the assembly ingredients:

• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and place it in the oven. Stack two serving plates on one side of the baking sheet to warm them up.
• Fill a large bowl with ice water. Bring a saucepan of salted water to a boil, then add the asparagus and blanch for 1 minute. Transfer the asparagus to the ice water to stop the cooking and cool. Remove and pat dry. Place on the baking sheet in the oven.
• If using prosciutto or pancetta, set a  non-stick skillet over medium-high heat. Add the slices of prosciutto or pancetta and cook about 30 seconds per side, or until lightly browned and crisp. Transfer to the baking sheet in the oven.

  If using ham, simply place it on the baking sheet in the oven.
• Toast the English muffins and transfer them to the baking sheet in the oven.

Make the poached eggs:

• Bring a large saucepan of water to a gentle simmer. You should see tiny bubbles coming to the surface of the water, but the water should not come to a strong, rolling boil.

  Adjust the temperature throughout the cooking process to keep the water very hot but not boiling.

  Mix in the salt and vinegar.
• Crack one egg in a small bowl (make sure not to break the yolk or you won’t be able to poach it) then gently slide the entire egg into the water. Quickly repeat the process to add all 4 eggs to the hot water. (Breaking the eggs in a small bowl before sliding them in the water creates rounder poached eggs and ensures no broken shell gets in.) Cook the eggs for 3½ minutes for a runny yolk, or for up to 4½ minutes for a slightly set, jammy yolk.
• Use a slotted spoon to fish the eggs out one by one and set them on a small plate. Transfer this small plate over the warm serving plates in the oven to keep warm.

Make the blender hollandaise sauce:

• In a stand blender, combine the egg yolks, water, lemon juice, and salt; blend until frothy. (You can also do this using a hand mixer—simply mix the ingredients in the mixer’s cup, or in a tall measuring cup.) Melt the butter in the microwave or in a small saucepan over medium heat until bubbly (do not brown). With the blender running, pour in the hot butter in a very thin stream, blending until sauce is thick and emulsified.

What to do if your blender hollandaise sauce breaks

• (i.e. If the fat separates from the rest of the sauce or it starts to look curdled)

  Adding one egg yolk to the sauce will bring it back together! Here’s how to do it: in a small bowl, whisk together 1 egg yolk and 1 tablespoon cold water. Turn the blender back on at low speed. With the blender running, slowly pour the egg yolk/water mixture into the sauce. Mix for 10-15 seconds and the sauce should be fixed.

Immediately assemble the eggs benedict:

• Take the baking sheet with all your prepped ingredients and the warm plates out of the oven. Set the serving plates side by side on a working surface. Over each plate, set two English muffin halves, cut side up. Spread one spoonful of blender hollandaise sauce over each muffin half, cover with the slices of prosciutto, pancetta, or ham, then divide the asparagus stalks over the meat. Top with the poached eggs and generously cover with hollandaise sauce. Garnish with chives and freshly ground black pepper and serve right away.

Notes

HOW TO REHEAT HOLLANDAISE SAUCE

Hollandaise sauce is a sauce that can split easily. If you need to reheat hollandaise sauce, you need to do so using very gentle heat. You can either reheat it in a double-boiler while whisking constantly (make sure the water is simmering, not boiling hard) or in the microwave by 5-second bursts at low power, whisking between each burst.

Hollandaise sauce does not need to be piping hot when serving—in fact, warm is enough. If all the other components of the dish are hot, the sauce will be warmed upon touching them and the resulting dish will be served at a perfect temperature. If the hollandaise sauce splits during the reheating process, see the tip in the recipe above to bring it back together.

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Guacamole is one of those dishes so many people love, but not that many people actually make at home. This has always perplexed me because it’s so easy to make: your biggest challenge when making guacamole might very well be to find perfectly ripe avocados at the store!

I started making homemade guacamole years ago and it was an instant hit amongst my friends. I’m often requested to make it and I think the reason why my version of guacamole is so popular is the over-the-top amount of citrus fruit and juice I incorporate in it. Its chunkiness is pretty irresistible too!

Store-bought guacamole is often really bland, so I’m not surprised that my guests would find my guacamole so interesting. My citrus guacamole is the very opposite of boring: it’s zesty and spicy, spiked with fresh coriander, and garnished with pieces of juicy citrus fruits. It’s packed with flavor and, best of all, it’s also good for you.

To garnish my chunky citrus guacamole, I like to combine grapefruit with any member of the orange family—blood oranges are spectacular, clementines and mandarins are especially aromatic, and good old Navel oranges are delightfully juicy. If you’re not a huge fan of grapefruit, you can of course skip it and only use oranges, but I like the complexity the flowery, slightly bitter flavor of pink grapefruit add to the mix. If you can find one, you can substitute pomelo for the grapefruit: it’s sweet and firm and super juicy. It’s just wonderful in this citrus guacamole.

This recipe makes a generous 4 cups of guacamole, which should satisfy 6 to 8 adults at happy hour. If you’re serving fewer guests, I recommend halving the quantities because guacamole doesn’t keep well—it will brown within a few hours, even with a ton of citrus involved.

The amount of lime juice might seem like a lot, but I believe this is what truly makes this citrus guacamole pop. Lime cuts through the avocado’s rich texture and brings all the other flavors forward. If in doubt, no worries: the recipe calls for half the juice first, and then you can add more according to your taste. Just please, never ever use bottled lime juice! The flavor of bottled lime juice is completely estranged from the real thing and using it just won’t properly highlight the other fresh ingredients you’ll make an effort preparing for this citrus guacamole.

For an extra pretty presentation, you can segment the citrus fruits instead of peeling and chopping them. Segmenting removes all skin from the flesh, so the color of the citrus fruits pops out even more! 

Here’s how to segment citrus fruits: First, peel the fruit with a knife: cut off both the top and bottom of the fruit. Stand the fruit on either of the flat ends. Run a very sharp paring knife along the fruit from top to bottom, removing the skin and pith, leaving the flesh bare. Rotate the fruit and repeat. To collect segments, take the peeled fruit in one hand, and run a sharp knife alongside the membranes, leaving entirely bare pieces of fruit behind. You should make sure to do this over a bowl and squeeze the remaining membrane to catch all dripping juices. You can use the juice in this recipe, or save it for your next smoothie or cocktail.

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Chunky Citrus Guacamole

This colorful chunky citrus guacamole will jolt your taste buds awake and brighten any meal. Serve it with tortilla chips at happy hour, or as a garnish in fish tacos, fajitas, or grain bowls.

Course Appetizer

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 Navel, Cara Cara, or blood orange, 2 mandarins, or 3 clementines
• 1/2 pink grapefruit or pomelo
• 4 ripe avocados how to tell if an avocado is ripe
• 2 small vine tomatoes diced (about 1 cup)
• 1/4 cup 60 ml minced red onion
• 1/4 cup 60 ml fresh coriander leaves and stems, finely chopped
• 1/4 cup 60 ml freshly squeezed lime juice (about 2 limes)
• 1/4 cup 60 ml freshly squeezed orange, mandarin, or clementine juice
• 1 jalapeño pepper seeded and finely chopped (use less for a milder flavor)
• 1 tsp 5 ml kosher salt, or fine sea salt
• 1/2 tsp 2 ml smoked paprika (optional)
• Freshly ground black pepper
• To serve optional
• Fresh coriander leaves
• Toasted pumpkin seeds
• Tajín Mexican chili and lime seasoning or crushed red pepper
• Tortilla chips if serving as a dip

Instructions

• Peel the oranges or clementines and the grapefruit. Remove the pith and pits, if there are any, and chop up the flesh. Transfer to a measuring cup: you should get about 1 1/2 cups (375 ml) chopped citrus. (If you have more, just keep the extra citrus to enjoy as a snack, top your morning granola, or use in a smoothie.)
• Slice one avocado in half, twist open, then remove the pit. Scoop out the flesh. Repeat to prepare the other avocados. Transfer the flesh from two of the avocados to a plate, then mash with a fork. Transfer to a large, nonreactive mixing bowl. Roughly chop up the flesh from the remaining two avocados. Add half of the reserved chopped citrus, tomatoes, red onion, coriander, lime juice, orange juice, jalapeño pepper, salt, and paprika. Use a fork or a spatula to gently mix all the ingredients together: you want to distribute the flavorings but avoid overmixing to keep some texture. Taste the guacamole and adjust the seasoning (salt and pepper) as well as the citrusy levels (lime juice) to your taste.
• If serving this citrus guacamole as a dip: Transfer the guacamole to a wide bowl for serving. Garnish with the remaining chopped citrus, then top with the additional garnishes of your choice: fresh coriander leaves, pepitas, and Tajin or crushed red pepper.
• If serving this citrus guacamole as a condiment: Use in fish tacos, fajitas, or grain bowls, or serve alongside quesadillas. Serve the remaining chopped citrus as an additional topping.
• STORAGE: Avocado flesh browns upon coming into contact with air, even when mixed with citrus juice. To save extra citrus guacamole, transfer it to the smallest container possible, smooth out the top, and cover with a thin layer of extra-virgin olive oil. This will eliminate any contact with air and will keep the citrus guacamole’s bright colors for up to 1 day. Before serving, simply mix the olive oil into the guacamole.

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When I traveled to Sicily for the first time 10 years ago, caponata is one of the first traditional dishes I tasted. Although I ate countless other magnificent dishes through the trip, caponata remained the recipe I most looked forward to making at home. You see, before I tasted caponata, I thought I didn’t like eggplant, but the creamy, chunky, sweet and sour creation that is Sicilian caponata completely changed my mind.

What Is Caponata?

Caponata is a Sicilian sweet and sour version of ratatouille. It is usually made with eggplant and tomatoes and seasoned with celery, raisins, olives, and capers. The combination of sweet and sour ingredients creates agrodolce, a traditional sauce of Italian cuisine. Agrodolce is made by simmering sweet and sour ingredients together. Balance is essential to achieve the best agrodolce flavor: in Sicilian Caponata, sweetness comes from the raisins and a bit of sugar, and the sourness from the vinegar, capers, olives, and a teaspoon of cocoa powder. Yes! Cocoa powder plays an essential role in caponata, but not to worry: the dish doesn’t taste like chocolate in the least. Cocoa deepens the overall flavor of caponata and gives it an intriguing earthy aroma.

In caponata, eggplant is diced then fried in oil, which both concentrates the flavor of the vegetable and gives it a lovely, creamy texture. If you can find smaller eggplants for your Sicilian caponata, go for it: their flavor is sweeter and the skin is thinner, which makes the eggplant indiscernible in the caponata. But most months of the year, the only variety of eggplant I can find where I live is the large, deep purple one, and it works perfectly fine. If you dice it finely and fry it properly, the flavor and texture of that eggplant variety will be just as enjoyable.

How to Serve Caponata

The caponata I enjoyed in Sicily featured chopped octopus, which made it heartier and more luxurious. Octopus is a traditional way to garnish caponata in Palermo, Sicily’s capital. It is said that hundreds of years ago, the dish was served to royalty and was primarily made with a fish called the “capone” (hence the name). The dish was later adopted by the people, who replaced the expensive fish with more affordable eggplant. You can also top caponata with chopped hard-boiled eggs, sardines, grilled shrimp, and even lobster, or serve it with grilled fish. More typically, though, it is served cold as an antipasto (appetizer) on grilled bread.

The flavor of Sicilian caponata develops as it rests, so it’s best to make it at least one day in advance and refrigerate it overnight. After resting, the texture of Sicilian caponata will be thick, rich, and creamy, like that of a chutney. The flavor keeps getting better as it ages, and you can easily keep caponata refrigerated for a week.

Helpful Tips for Making Sicilian Caponata

• Spend extra time to properly chop those veggies: While Sicilian Caponata is the very definition of a textured dish, it’s worth making sure you chop all the vegetables, including (and perhaps most importantly) the eggplant, in even, small dice—about ½-inch (3.5 cm) in size. This ensures that the vegetables bits will be the same size as the olives, raisins, and capers that are mixed into the caponata and produce the most delicious texture.

• Enjoy Sicilian caponata as is—or dress it up: Rested caponata is wonderful as is, but if you serve it as an appetizer, dress it up with an extra drizzle of flavorful olive oil, a sprinkle of fresh herbs, and some additional toasted pine nuts. You could also go fully Sicilian with it and add chopped hard-boiled eggs, sardines, grilled shrimp or octopus, and even lobster.

• You should eat caponata any way and every way, really. As an appetizer, caponata is traditionally served with toasted croutons, but you could also warm it up and toss it through pasta, stir in into risotto, add it to sandwiches and burgers, or serve it as a side for grilled fish or chicken. Top warm caponata with a fried egg and serve it with toasted country bread for what might very well become the best brunch ever.

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Sicilian Caponata

Sicilian caponata is an aromatic vegetable dish that combines sweet and sour ingredients. Learn how to make it and serve it countless ways!

Course Appetizer

Cuisine Italian

Servings 6 as an appetizer

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 eggplant of about 1 lb 454 g, cut into 1/2-in (1.25 cm) cubes
• 1/4 cup + 1 tbsp olive oil
• 1 small yellow onion minced
• 1 celery rib diced
• 2 cloves garlic minced
• 1 tsp 5 ml kosher salt, or fine sea salt
• 2 tbsp 30 ml tomato paste whisked into 2 tbsp (30 ml) water
• 3 plum tomatoes seeded and diced
• 1/4 cup 60 ml, packed pitted and chopped green olives
• 1/4 cup 60 ml golden raisins
• 2 tbsp 30 ml capers, rinsed and drained
• 2 tbsp 30 ml white wine vinegar
• 1 tbsp 15 ml sugar
• 1 tsp 5 ml dark cocoa powder (also called Dutch-processed cocoa powder), sifted
• 1/4 cup 60 ml shredded fresh basil
• 2 tbsp 30 ml toasted pine nuts (see note)
• To serve optional
• Toasted pine nuts see note
• Fresh basil or flat-leaf parsley
• Best-quality extra-virgin olive oil
• Flaky sea salt
• Toasted baguette slices

Instructions

• In a large nonstick saute pan set over high heat, heat 2 tbsp (30 ml) of the olive oil. When the oil is very hot and glistening, fry half the eggplant cubes, tossing occasionally, until browned (about 7 minutes). Transfer to a large plate. Heat 2 tbsp (30 ml) of the remaining olive oil and fry the remaining eggplant cubes. Transfer to the plate with the first batch and reserve.
• Lower the heat to medium and heat the remaining 1 tbsp (15 ml) olive oil to the same pan. Add the onion and celery and cook, stirring often, until beginning to brown, about 7 minutes. Add the garlic, salt, and pepper, and cook 3 minutes more. Add the tomato paste mixed in water and cook, stirring, until caramelized and almost evaporated, 1 to 2 minutes. Add the diced tomatoes and 1/4 cup (60 ml) water and simmer over low heat for 10 minutes.
• Stir in the olives, vinegar, raisins, capers, sugar, and cocoa powder and continue cooking, stirring occasionally, for 10 minutes (add 1/4 cup / 60 ml more water if the mixture seems too dry). Incorporate the reserved fried eggplant and cook 5 minutes more, until the caponata is nice and thick. Transfer to a large bowl, add the basil and pine nuts and toss to combine. Taste the Sicilian caponata and adjust the seasoning, if needed. Let cool to room temperature then store in an airtight container in the fridge overnight et let the flavors fully develop.
• SERVING: Bring Sicilian caponata back to room temperature at least 15 minutes before serving. Garnish with additional pine nuts, chopped herbs, and a drizzle of your best extra-virgin olive oil. Sprinkle with flaky sea salt, if desired. Serve with toasted baguette slices or crackers.
• STORAGE: Keep Sicilian caponata refrigerated in an airtight container for up to 1 week.
• NOTE: To toast pine nuts, preheat the oven to 300°F (150°C). Spread the pine nuts over a baking sheet and bake for 5 to 8 minutes, keeping a close eye on them at all times because pine nuts can burn very quickly.

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Romesco is probably my favorite sauce, so it’s a wonder I’ve never shared a recipe for it on this site. I’ve created a riff on classic Romesco sauce for my cookbook French Appetizers, and written different versions of the recipe for clients. So here today, I want to let you benefit from my years of making Romesco sauce for any and all occasions.

So is Romesco sauce really a sauce? It has a thick consistency and can be quite chunky, which in my mind, makes it closer to a dip than a sauce. According to the Oxford Companion to Food, classic Romesco sauce is “an important Catalan sauce, whose ingredients are normally a pounded mixture of fried bread, garlic, grilled tomato, almonds, and hazelnuts, plus paprika and chili powder, all made into a smooth paste with wine (…) and wine vinegar.” The use of stale bread or breadcrumbs thickens Romesco sauce further, adding to my dip theory.

Regardless of whether you call Romesco a sauce or a dip, I think we can all agree on one thing: its versatility. In Catalonia, the sauce is usually served with fish, but it is equally delicious with chicken, lamb, and roasted vegetables. I like to serve it as a dip with crunchy vegetables and crackers—my homemade savory crackers are just perfect with Romesco!—or spread over toasted baguette slices or in sandwiches.

In other words, in my mind, Romesco basically goes with anything. Try a spoonful and I’ll bet you’ll want to keep a jar of Romesco sauce on hand at all times, just like I do.

Helpful Tips for Making Classic Romesco Sauce

• Play with consistency: Romesco sauce can be served thick and chunky, or smooth and looser. Although traditional recipes used stale bread or breadcrumbs to thicken Romesco, I’ve never found it necessary to use either. When you first blend it, this Romesco will be thick, so you can adjust its consistency as you please. When I serve Romesco as a dip, I like it to hold on crudités and crackers, so I keep it thicker (as pictured in this post.) If you serve Romesco as a sauce with fish, chicken, or roasted vegetables, you might want it to be looser. The consistency of Romesco depends largely on two ingredients: the type of tomatoes you use, and the amount of olive oil you incorporate. For a thicker, more assertive Romesco dip, I like to use sun-dried tomatoes and about half the olive oil indicated in the recipe. To create a sauce you can drizzle, use fresh tomatoes (which contain more water) and the full amount of olive oil. If the sauce is still a bit thick for your liking, add a tablespoon or two of water to process it to a really smooth consistency.

• Get acidity from different sources: The reason Romesco sauce is so delicious, in my opinion, is because it so elegantly balances out the nutty, earthy flavors of roasted red peppers, toasted almonds, and smoked paprika, with the bright acidity of tomatoes and red wine vinegar. You may only use a spoonful of vinegar in the recipe, but it makes the biggest difference in terms of flavor. Red wine vinegar is traditional in Romesco sauce, but because I love citrus fruits so much, I can’t resist using it instead of the vinegar. Try both and then decide which one is your favorite!

• Use the right variety of paprika: The intriguing, slightly smoky flavor of Romesco sauce comes from smoked paprika. There are several varieties of paprika, and the one you should be using is Spanish smoked paprika, not sweet Hungarian paprika. Spanish smoked paprika is often labeled as “pimentón” or “pimentón de la Vera” and the heat and sweetness levels depend on the blend of peppers used. Use a sweeter variety if you don’t want your Romesco sauce to be spicy at all, or go for a hot variety to add a little kick to the sauce.

Can Romesco Sauce Be Frozen?

Romesco is a fresh sauce that is emulsified with olive oil, a bit like a mayonnaise would be. Such sauces do not react well to freezing and thawing. Moreover, the bold flavors of Romesco sauce would be muted by a visit to the freezer, so no, I would not recommend freezing Romesco sauce. It’s so quick and easy to make, you can simply blend a batch when a craving arises!

Is Romesco Sauce Vegan?

Yes, I’m happy to report Romesco sauce is vegan! And I can’t think of a better sauce to serve with a large tray of chunky roasted vegetables.

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Classic Romesco Sauce

Romesco sauce is an easy, aromatic, and versatile condiment you can serve as a dip, in sandwiches, or with grilled meat or fish.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Marie Asselin

Ingredients

• 3/4 cup 4 oz / 113 g / 180 ml chopped roasted red bell peppers (drain and pat dry before measuring or weighing)
• 1/2 cup 2 oz / 57 g / 125 ml chopped unsalted, roasted almonds
• 1/4 cup 60 ml extra-virgin olive oil
• 1/4 cup 60 ml sliced oil-packed sun-dried tomatoes, or 1 fresh plum tomato, chopped
• 2 tbsp 30 ml chopped flat-leaf parsley (optional)1 tbsp (15 ml) red wine vinegar, or freshly squeezed lemon juice
• 1 small clove garlic peeled and chopped
• 1/2 tsp 2 ml Spanish smoked paprika (also called pimentón)
• 1/2 tsp 2 ml kosher salt, or fine sea salt
• Pinch of crushed red pepper optional

Instructions

• Add all the ingredients to the bowl of a food processor. Blend to a smooth consistency, scraping the bowl down a few times along the way. Taste and adjust the seasoning, if needed. If the Romesco sauce is a bit thick to your liking, you can loosen it further by adding a few tablespoons of water or vegetable broth and blend again until incorporated and smooth.
• STORAGE: Refrigerate Romesco sauce in a jar or an airtight container for up to 1 week. Do not freeze.
• SERVING: Serve Romesco sauce over grilled meat, fish, or roasted vegetables, as a spread in sandwiches or over toasted baguette slices, or as a dip with crunchy vegetables and crackers or pita chips.

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I think any happy hour spread should feature some form of dip. Served with veggies, pita bread, or chips, dips are versatile and always popular. My go-to dip is hummus (I always have it in the fridge!) but sometimes I like to switch things up. This White Bean and Parmesan Dip pulls my Italian-loving heartstrings. A combination of creamy cannellini beans, peppery olive oil, piquant garlic, zesty lemon, and a generous amount of Parmigiano-Reggiano, it’s ultra-easy to make (just whirl everything in the food processor and you’re done!) yet tastes super luxurious. You can serve it with any and all dipping vehicles, or spread it over croutons and top it with chunks of top-quality canned tuna or sardines for a quick canapé.

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White Bean and Parmesan Dip

This creamy White Bean and Parmesan Dip, which combines cannellini beans, olive oil, lemon, and Parmigiano-Reggiano, is ultra-easy to make and tastes super luxurious.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 can 19 oz/540 ml cannellini beans, preferable low sodium or no salt added varieties, rinsed and drained
• 1/2 cup 125 ml finely grated Parmigiano-Reggiano (about 2 oz/60 g)
• 1/4 cup 60 ml extra-virgin olive oil
• 2 tbsp 30 ml freshly squeezed lemon juice (about 1/2 lemon)
• 1 small clove garlic peeled and coarsely chopped
• 1/2 tsp 2 ml kosher salt, or fine sea salt (use less if the white beans you’re using are salted)
• Coarsely ground black pepper to taste

Instructions

• Add all ingredients to the bowl of a food processor. Blend until very smooth. Check the seasoning and adjust to your taste. If the mixture seems thick, add a bit of water, 1 tbsp (15 ml) at a time, until you reach a creamy, hummus-like consistency.
• Serve at room temperature with crudités, sliced pita bread, pretzels, or chips.
• STORAGE: You can make the dip ahead of time and store it in an airtight container for up to 3 days. Allow it to return to room temperature before serving for the best flavor and texture.

Looking for More Cocktail Party Recipe Ideas?

My cookbook, French Appetizers, is a collection of fresh, modern, and versatile French-inspired recipes that are perfect to serve when you host happy hour, gatherings with friends, or a casual evening meal. In the book, you’ll find:

> Basic dips and condiments
> Small bites and elegant verrines
> Savory cakes and tarts
> Breads, sandwiches, and toasts
> Sweet bites and drinks

Many recipes include simple formulas to make several versions of a single recipe so that you are only limited by your own taste buds and creativity. Learn more or buy now!

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post White Bean and Parmesan Dip appeared first on Food Nouveau.