Ingredients with Measurements:
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red peppers into quarters and remove the seeds and stems. Place them on a baking sheet and roast for 20-25 minutes, or until the skins are charred and the peppers are soft.
3. Remove the peppers from the oven and let them cool for a few minutes. Peel off the skins and chop the peppers into small pieces.
4. In a blender or food processor, combine the roasted red peppers, mayonnaise, sour cream, Parmesan cheese, lemon juice, parsley, basil, garlic, salt, and pepper. Blend until smooth.
5. Taste the sauce and adjust the seasoning as needed.
6. Transfer the sauce to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 120
- Fat: 11g
- Carbohydrates: 3g
- Protein: 2g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream.
- Freshly squeezed lime juice can be used instead of lemon juice.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Substitute the roasted red peppers with sun-dried tomatoes for a different flavor profile.
- Add a tablespoon of capers for a briny taste.
Tips and tricks:
- Make sure to remove the skins from the roasted red peppers to avoid any bitterness in the sauce.
- If the sauce is too thick, add a tablespoon of milk or water to thin it out.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The sauce can be served cold or at room temperature, so no reheating is necessary.
Presentation ideas:
- Serve the sauce in a small bowl with a spoon for dipping.
- Drizzle the sauce over grilled chicken or fish for added flavor.
Garnishes:
- Sprinkle chopped fresh herbs on top of the sauce for a pop of color.
Pairings:
- This sauce pairs well with grilled meats, vegetables, and seafood.
Suggested side dishes:
- Serve the sauce with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, add more mayonnaise or sour cream.
- If the sauce is too thick, add a tablespoon of milk or water to thin it out.
Food safety advice:
- Make sure to properly store the sauce in the refrigerator to avoid any bacterial growth.
Food history:
- Caruso sauce is named after the famous Italian tenor Enrico Caruso, who was known for his love of rich and creamy sauces.
Flavor profiles:
- This sauce is creamy, tangy, and slightly sweet with a hint of garlic and herbs.
Serving suggestions:
- Serve the sauce as a dip for vegetables or chips, or as a topping for grilled meats or seafood.
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Region: Italian