An Inside Look at Healthy Living...

Friday, March 17, 2017

Creamy Dijon Sauce

 Creamy Dijon Sauce
3/4 milk or half and half
2 tablespoons Dijon-style mustard
1 tablespoon all-purpose flour
1/4 teaspoon sea salt
2 tablespoons chopped chives
3 tablespoons butter


  1. Combine milk, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
  2. Stir in the chives; remove from heat. Add butter, stirring constantly until smooth.
  3. Serve sauce over chicken breasts or fish and enjoy!

Italian Salsa Verde

 Italian Salsa Verde

Salsa Verde is the predecessor of the Chimichurri sauce.   This is a fresh, green and bold sauce that can be used to add to the flavor of beef, chicken, pork or fish. 


  • 1 1/2 cups packed, roughly chopped flat leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drain
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 medium cloves garlic, grated
  • Sea salt



  1. Place parsley, olive oil, capers, vinegar, lemon juice, and garlic in the bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped. 

    2.  Season sauce with the sea salt to taste. Transfer to a small bowl and serve!

Tomato and Garlic Marinara Sauce

Tomato and Garlic Marinara Sauce

Here is a simple to make pasta sauce that is flavorful and can be used in other recipes as well.   If you absolutely LOVE garlic, you will adore this sauce!


1  28 oz can of crushed tomatoes

1  oz can of tomato sauce 
2 tablespoons of olive oil
4 cloves of garlic, grated
1/2 teaspoon of dried oregano
10 sweet basil leaves, finely chopped
1 cup of water


In medium sauce pan, add the garlic, the oregano, the basil and olive oil.  Sautee the garlic for 3-4 minutes over medium heat.  Add the crushed tomatoes and the tomato sauce to the pan.  Cook for another 9-10 minutes.