"Fake Out" Garlic Aioli

3/4 cup fat free or low fat mayonnaise

3 cloves garlic, minced

2 1/2 tablespoons lemon juice

3/4 teaspoon salt

1/2 teaspoon ground black pepper

Mix all ingredients together and refrigerate for at least 30 minutes. This is really good with most seafood.

Dijon Sauce

Dijon Sauce
1 tablespoon margarine
1 tablespoon flour
1/2 cup chicken stock
1 tablespoon Dijon mustard
Salt and Pepper

Make a rue by melting butter then adding flour in a small sauce pan. Mixture should look like a paste. Let cook for about 2-3 minutes so the flour taste will cook out. Add chicken stock whisking until clumps are gone. Whisk in mustard. Bring sauce to a simmer and continue to stir until sauce has reduced by almost a half. about 5 minutes. Spoon over chicken.

Remoulade Sauce

Traditional Remoulade Sauce is made with a few ingredients that are sometimes hard to come by. This is a fast and simple recipe. If you want a little more brine flavor, add in a few chopped green olives.

Ingredients

1 1/2 cups mayonnaise

4 tablespoons  grainy mustard

1/4 yellow onion, grated

2 celery ribs, very finely minced

**1 rounded tablespoon prepared horseradish

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce, such as Tabasco

1 teaspoon paprika

A handful fresh flat-leaf parsley, chopped

*** The more horseradish, the spicier it gets!!!

Combine all ingredients in a bowl. Chill and Serve.

Simple Tartar Sauce

This is a pretty traditional tartar sauce. It is great with pretty much any type of fish. The type of relish comes down to your personal preference. I use my mother's dill pickles. They are the best pickle's that I have ever tasted and I'm not just saying that because she's my mother!! They are dill with a hint of spice. It adds an extra element to this sauce. Choose which you like.

Ingredients
1 cup of mayonnaise
2 tbsp of lemon juice

1 tbsp of sweet pickle or dill relish

1 tbsp of minced onion

salt and pepper to season

Combine all ingredients in a bowl. Chill and serve.

Garlic and Chive Butter

CHIVE AND GARLIC BUTTER

This is really easy to make and good on steak, bread and vegetables.

Ingredients
1 stick softened butter
1/2 chives chopped, small
1/2 tablespoon garlic powder
1/2 tablespoon pepper

Mix ingredients in a small bowl. Placeon plastic wrap and roll into a log. Chill and serve with whatever you like!

ONION BUTTER

Ingredients
1/2 stick butter softened
4 tablespoons grated onion
4 tablespoons minced parsley
1 tsp. Worcestershire sauce
1/2 tsp salt
1/4 tsp dry mustard
1/2 tsp ground pepper

Prepare as CHIVE AND GARLIC BUTTER

Steak Marinade

This marinade is good with any type of steak. I also use it on stew meat when I'm making shish kabobs.

Ingredients

1/2 cup soy sauce
1 1/2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke
1 tablespoon each: salt, pepper and garlic powder
1 tablespoon red wine vinegar
1/4 cup hoisin sauce*
1 tablespoon dried parsley flakes*

I put all of my ingredients in the large freezer bag that I will be marinating my meat in. It's easier to mix and less to clean up! Combine all ingredients in the bag and mix well. Add meat. Squeeze the air out of the bag, seal and work the meat around in the bag. Place bag in a baking dish and put in the refrigerator. I do this just in case the bag has hole, it won't leak all over the frig. The longer you let it marinate, the more flavorful and tender the meat will be. If you don't have time, allow at least an hour to marinate. Try serving this with my chive or onion butter melted on top!

* Hoisin can be found at any grocery store in the international food aisle.
* Crush parsley flakes in your hand before adding to release flavor. If you using fresh parsley, double the amount.