Sauces

Drawn Butter Sauce for Lobster
Serves 6

4 tablespoons unsalted butter, divided
2 cups lobster water (water you cooked the lobster in)
2 tablespoons flour
1/4 teaspoon white pepper, ground
1/2 teaspoon kosher salt (only if you didn’t add salt to the water when you boiled the lobster)
1 teaspoon lemon juice

1. Place the lobster water in a sauce pan, bring it to a boil and cook until it is reduced by half.

Cranberry and Buddha's Hand Citron Relish

Makes about 2 1/2 cups

1 cup Buddha’s Hand citron cut into ½ -inch dice (include skin and white flesh)
1 cup fresh cranberries
1/2 cup sugar
1/4 teaspoon star anise, ground
1/8 teaspoon freshly ground black peppercorns
1/8 Kosher salt

Black Garlic Aioli
Dark and exotic black garlic aioli has a sweet and earthy garlic flavor that is addicitive. It is a perfect match with grilled vegetables, fish and meat. If your olive oil is strong and peppery tasting blend with some flavorless oil like grape seed oil or safflower oil.
Makes 3/4 cup

3/4 cup mild flavored extra-virgin olive oil
5 black garlic cloves, peeled
1 teaspoon sea salt
1 large egg yolk,* at room temperature
1 teaspoon lemon juice
1 teaspoon aged sherry wine vinegar
1- 2 teaspoons hot water

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1. In a blender add the black garlic and egg yolk, blending just enough to blend well together.

Basil Oil
This bright delicious basil oil is adds just the right note to summer vegetables. Use a squeeze bottle to make decorative basil drops on top cold tomato gazpacho, grilled vegetables or burrata cheese.

Makes about 2/3 cup

1 bunch of basil (about 1 cup)
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 teaspoon hot sauce
pinch of kosher salt

1. Bring a medium pot of water to a boil. While you are waiting for the water to boil prepare a bowl of ice and water large enough to hold the basil leaves when finished cooking.