Best Rogue Sauce Recipes

ITALIAN BEEF RAGU

Steps:

• Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
• If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
• Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
• Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
• To serve with pasta add cooked pasta into the ragu and toss or use as desired.

ROGUE CREAMERY BLUE CHEESE SALAD DRESSING

Steps:

• Combine mayonnaise, sour cream, cheese, Worcestershire sauce, garlic and lemon juice together and beat until smooth.
• Refrigerate overnight.

HOMEMADE ALFREDO SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.

HOMEMADE RAGU SAUCE

Steps:

• In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

SCALLOPS WITH BEURRE ROUGE

Steps:

• Combine vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in heavy small saucepan. Boil until mixture is reduced to § cup, about 20 minutes. Strain into bowl, pressing on solids to extract as much liquid as possible. Return liquid to saucepan; discard solids in strainer. Bring liquid to simmer over medium-low heat. Whisk in § cup butter, 1 piece at a time, allowing each piece to melt before adding the next (do not boil). Season sauce to taste with salt and pepper. Remove from heat; cover saucepan to keep warm.
• Melt 2 teaspoons butter in large nonstick skillet over high heat. Add scallops and cook just until opaque in center, about 1 minute per side. Spoon sauce onto plates. Arrange scallops atop sauce. Garnish with additional tarragon sprigs, if desired, and serve.