We're going to be making 4 sauces that you can customize into countless others. This episode of Fearless Cooking will dramatically up your flavor chops!

Kitchen Essentials

Prep

No prep required - We'll do it during the class.

Ingredients

BELOW ARE THE INGREDIENTS FOR MAYO/ AIOLI

1 Egg

½ cup Avocado Oil

½ cup Extra Virgin Olive Oil

1 Clove Garlic - Minced

½ Lemon - Juiced

1 tsp Dijon Mustard

1 pinch Salt

1 Handful Flat Leaf Parsley - Rough Chopped

1 Handful Mint - Rough Chopped

½ Jalapeno - Stem and Seeds Removed - Rough Chopped

BELOW ARE THE INGREDIENTS FOR PESTO

4 cups Fresh Basil Leaves

6 Cloves Garlic - Skins On

½ cup Pine Nuts

4 tbsp Flat Leaf Parsley

1 cup EVOO

½ cup Grated Parmigiano-Reggiano or Pecorino Ramano

1 Lemon - Juiced

BELOW ARE THE INGREDIENTS FOR THE ALMOND BUTTER TURMERIC COCONUT SAUCE

1 tsp Turmeric Powder

1 tsp Smoked Sweet Paprika

1 1" Piece of Ginger - Peeled and Chopped

1 Clove of Garlic Peeled and Roughly Chopped

¼ cup Lemon Juice - 1-2 Lemons Worth

3 tbsp Almond Butter

1 tbsp Honey

¼ tsp Salt

3 tbsp Water

½ cup Full Fat Coconut Milk

BELOW ARE THE INGREDIENTS FOR THE SUN-DRIED TOMATO ARTICHOKE SAUCE

3 Sun-dried Tomatoes - I Used the Dried Ones Instead of the Ones Packed in Olive Oil

¼ cup EVOO - You Can Make it a Little Heavy Pour

2 Cloves Garlic - Peeled and Roughly Chopped

2 Artichoke Bottoms

Salt to Taste

For the mayo/ aioli, I'd highly recommend using an immersion blender for this one. In fact, I'll use the immersion blender for all of them except the pesto.

Put the egg, the avocado oil, the EVOO, the mustard, the garlic, the lemon juice, the jalapeno and the salt in the blender cup and blend until thick.

Add the parsley and the mint and blend until adequately combined. You can use any combination of herbs that appeal to you.

The egg, oils, mustard and lemon juice give you a basic mayo base and you can get creative from there.

For the pesto we're going to use a regular blender. We're going to toast the garlic with the skins on and then we'll toast the pine nuts. It will take 6-8 minutes for the garlic. I'd suggest using a regular skillet instead of a non-stick. We want the skins to start to brown a little and the garlic to soften a little. We'll let them cool and then we'll remove the skin and rough chop them after we toast the pine nuts.

The pine nuts will toast quickly because the skillet is already hot. As soon as the pine nuts start to brown we'll remove them from the pan.

We're going to put the basil and the parsley in a zip lock plastic bag and beat them up a little. I'm using the flat side of a meat tenderizer, but you can use a rolling pin or the bottom of a skillet. We want to bruise them to bring out the oils.

We'll put all of the ingredients except the cheese in the blender and blend until desired texture. I like it a little chunky.

Pour into a bowl and add the grated cheese. Adjust the salt and the acidity/ lemon to taste.

For the almond butter sauce we're going to use the immersion blender. Peel the ginger with the edge of a spoon and chop.

Peel the garlic and rough chop.

Put all of the ingredients into the blender cup and go to town.

Adjust to desired thickness by adding additional coconut milk if needed.

For the sun-dried tomato artichoke sauce we'll be using the immersion blender.

Rough chop the sun-dried tomatoes and the garlic and add those and the rest of the ingredients into the blender cup.

Blend to desired consistency.

You're now a sauce bad ass! Play around with these and experiment with different herbs.

Ingredients