13-Minute Meals with Chef Suzanne: Quick sauces

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Recipes by Chef Suzanne, as seen on the Noon Show, Jan. 14th. 

Roasted Pepper Sauce

3 red peppers
¼ cup olive oil
4 cloves garlic
½ cup basil
½ cups chopped onions
1 cup heavy cream or milk
1 cup chicken or vegetable stock
Salt and pepper to taste

Remove seeds from peppers and place skin side down on a baking sheet coated with cooking spray.  Sprinkle with salt and pepper, garlic, olive oil and ½ of the basil and onions.  Roast at 400 for approximately 8-10 minutes.  Remove from oven and blend with stick blender. Add stock and remaining basil simmer for a few minutes.   HINT: For a great spread for breads omit cream on stock.

Lemon Butter Caper Sauce

Zest and juice of two lemons
2 tablespoons butter
1 tablespoon capers
½ tsp garlic
Salt and pepper to taste
1 cup chicken stock
¼ white wine (optional)

Melt butter in skillet on medium heat.  Add zest and juice of two lemons.  Add remaining ingredients.  Sautee for 3 minutes. HINT: Add fresh herbs dill for salmon and marjoram for chicken.  For a thicker sauce dissolve corn starch in water and add.