HOW TO USE CHAMOY SAUCE RECIPES

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CHAMOY SAUCE RECIPE | MCCORMICK



Chamoy Sauce Recipe | McCormick image

Chamoy is a condiment from Mexico that is typically served as a dip with or drizzled on fresh fruit. It is made with fruit, such as apricot, mango or plum, chilies and lime juice and is bottled and sold in varying degrees of spiciness. While often made with pickled fruit, you can easily make this at home with apricot jam, lime juice and chile peppers. More than a condiment for fresh fruit or veggies, try it in our chamoy mango sunrise recipe or in a salmon tostada.

Provided by McCormick

Prep Time 5 minutes

Yield 10

Number Of Ingredients 5

1 cup apricot jam
1/4 cup fresh lime juice
2 tsps McCormick® Red Pepper, Crushed
1 tsp McCormick Gourmet™ Chile Pepper, Ancho
1 tsp salt

Steps:

  • Place all ingredients in blender container; cover. Blend on medium speed until smooth.
  • Store in covered container in refrigerator up to 5 days.

Nutrition Facts : Calories 88 Calories

VEGAN MUSHROOM GRAVY RECIPE - RECIPES.NET



Vegan Mushroom Gravy Recipe - Recipes.net image

Even without a single bit of meat, this vegan mushroom gravy has still got a lot of rich flavors going on, thanks to the cremini mushrooms & roasted onions.

Provided by Billy Simmmons

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

1 lb sliced ¼-inch thick cremini mushrooms
¼ sliced ¼-inch thick medium onion
3 tbsp olive oil
½ tsp kosher salt
⅛ tsp ground black pepper
1 tsp dried thyme
¼ cup flour
4 cups or mushroom stock unsalted vegetable stock
1½ tsp soy sauce
2 tsp red, yellow, or white, optional miso

Steps:

  • Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  • On the baking sheet, mound the mushrooms in one pile and the onions in another, keeping the piles separate from one another. Sprinkle with the oil, salt, and pepper and toss to coat them.
  • Spread into an even layer on the baking sheet, still keeping the onions and the mushrooms separate, and sprinkle with thyme.
  • Roast for 20 to 25 minutes, or until deep brown. If the mushrooms are done before the onions, remove them from the pan, return it to the oven, and continue to bake until the onions are golden brown.
  • Transfer the mushrooms and onions to a saucepan. Over medium heat, add the flour and cook while stirring for 2 to 3 minutes or until the flour browns lightly.
  • Add the stock, ½ cup at a time, until 3 cups of the stock are used up. Stir well after each addition. Whisk in the soy sauce and miso (if using).
  • Bring the gravy to a simmer and cook for 3 minutes, stirring often. Adjust the consistency by adding more stock if it is thicker than desired. Taste and add more salt and pepper to taste.
  • Gravy can be served as is or pureed in a blender. The gravy will thicken slightly when pureed. After it is smooth, add more stock until the gravy reaches preferred consistency.

Nutrition Facts : CarbohydrateContent 12.88g, FatContent 10.61g, FiberContent 1.39g, ProteinContent 4.31g, SaturatedFatContent 1.48g, ServingSize 4.00 Cup, SodiumContent 494.66mg, SugarContent 0.00, UnsaturatedFatContent 7.49g

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