Your own sauce creation?
This is one I stumbled on by accident then refined:
6 egg yolks (cold)
Into food processor
Pinch of salt
t home made mustard
t white sugar
two cloves of blanched garlic (I think raw would be too much heat)
Processor on lowest speed
Slowly drizzle in any OO you like until the consistency is like heavy cream
Dash of something you like the taste of like Mirin/Ponzu etc. I put in a few drops of Lea&Perrins Worcestershire sauce. Basically an aioli with hard boiled egg yolks instead of raw. Takes the risk of the damn aioli breaking...which it seems to do too often although I follow the method carefully. Anyway.
Do you have a sauce you make that's 'your own' and would like to share?
It goes great with any salad on fish on steak IMO.
I like to use curried butternut squash with apple soup as a dipping sauce for Asian dumplings. It can be room temp, or warmed. I prefer the latter.
Deborah Madison's stir-fried roasted eggplant is one of the few things I make adhering closely to the recipe as written. I tweak it only a little. It's quite versatile, from entree to hot or room temp side, pasta sauce, etc. Pureed, it is a terrific sub for a remoulade. It's not strictly "my own", but using it that way is my own take on it.
More a condiment than a sauce, but I do a simple spicy remoulade that is fantastic with fish. I mix good mayonnaise with fresh-squeezed lemon juice, chopped pickled jalapeños, and some Melinda's XXXtra hot habanero sauce. Vary the proportions to suit your heat tolerance level.
I happened to have some (1/2-1 lb.) lovely baby eggplants that I needed to use. I fried them to char the surfaces a bit, then mashed them up and added them at the start of a beef vindaloo and cooked everything until the beef was tender and the eggplant created a yummy sauce.
Paul Prud'homme has a base for his turducken gravy that involves roasting eggplant, sweet potato, onion, and garlic, then using those as a base/thickener. http://www.chefpaul.com/site.php?page...
He calls for keeping the vegetables separate until making the gravy but I have gotten nice results pureeing them together and freezing them in small containers, then using one for whatever kind of gravy I am making. It's an afternoon's work to do this, but it yields enough base to last many months. If you're super-organized, you could puree each roasted veg separately, freeze in ice cube trays, then put a cube of each into a freezer bag as a "portion" of gravy base.