• 2 cups packed fresh basil leaves, washed and dried
• 2 to 4 garlic cloves, peeled
• 1/2 teaspoon sea salt
• 1/2 cup toasted pecans
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil

Basil Pecan Pesto

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• 1 tablespoon prepared horseradish, plus a little for garnish
• ​1 cup ketchup
• ​1 teaspoon mild Louisiana pepper sauce, such as Crystal brand
• ​1/2 teaspoon worcestershire sauce
• ​pinch of kosher salt
• ​pinch of freshly ground black pepper

• 1/4 cup green onion, finely chopped
• ​1 clove garlic, minced
• ​1/2 teaspoon dried tarragon, crushed
• 1 tablespoon butter
• ​1 teaspoon cornstarch
• 3/4 cup beer
• 2 cups cheddar cheese, shredded
• 1 3-ounce package of cream cheese, cut up

Hot Cheesy Beer Dip

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• 1/3 cup red wine vinegar
• 1/2 cup Creole mustard or any coarse, grainy brown mustard
• Salt and freshly ground black pepper
• 2/3 cup vegetable oil

Creole Mustard Vinaigrette Dressing

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• 2 sticks butter, at room temperature
• ​1 teaspoon salt
• ​1 pinch black pepper
• ​1 pinch ground red pepper or cayenne
• ​1 tablespoon chopped fresh chives
• ​1 tablespoon chopped fresh parsley
• ​1 small lemon, zested and juiced
• ​1/4 cup finely grated Parmesan

Cajun Cabin Butter

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• 2 egg yolks
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Champagne vinegar
• 1 ½ cups vegetable oil
• 2 tablespoons dill pickle relish
• 2 tablespoons petite nonpareil capers, drained
• Salt and white pepper 

Galatoire's Tartar Sauce

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• 2 anchovy fillets, rinsed, patted dry, and coarsely chopped
• 1 medium garlic clove, smashed and peeled
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup loosely packed fresh Italian parsley leaves
• 1/4 cup loosely packed fresh tarragon leaves
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper, to taste

Green Goddess Dressing

• 3/4 cup crumbled feta cheese
• 1/4 cup hot water
• 2 tablespoons plus 2 teaspoons rice wine vinegar
• ​1/3 cup extra-virgin olive oil

Feta Cheese Dressing

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• 8 tablespoons unsalted butter, in all
• 1 tablespoon finely minced garlic
• 4 tablespoons small capers, rinsed and drained
• ​6 tablespoons lemon juice
• 2 tablespoons lemon zest
• ​1 tablespoon finely minced parsley

Lemon Caper Butter Sauce

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• 2 medium eggplant, sliced lengthwise
• ​1 Roma tomato, halved
• ​1 red onion, cut into wedges
• ​1 celery rib
• ​1 cup extra virgin olive oil
• ​Kosher salt and freshly ground black pepper
• ​1/2 cup golden raisins
• ​1/4 cup toasted pine nuts
• ​1/4 cup balsamic vinegar
• ​2 tablespoons pitted and sliced green olives
• ​2 garlic cloves, minced
• ​1 tablespoon sugar
• ​1 tablespoon unsweetened cocoa powder

Eggplant Caponato

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