Chipotle Aioli

Chipotle Aioli is a great sauce to make and keep in the fridge. You can throw it onto/into all sorts of things from sandwiches to tacos to grilled fish or chicken to sweet potato fries to  tempura fired veggies. You can also make this to your dietary needs as well. I imagine this can be made quite successfully with yogurt and when using the sauce in an Asian dish feel free to use Japanese Mayonnaise instead of American (this is what I do and use as a dip for tempura-fried sweet potatoes).

• Half can Chipotle Peppers in Aioli
• Half cup of Garlic Mayonnaise (Central Market sells Garlic Mayo or you can add roasted garlic to regular Mayo) 
• Half lime, juice squeezed

Shallot White Wine Sauce

This is just the creation of stuff I had in the fridge one day when I was making some pasta. It quickly became ubiquitous in my kitchen. You can adjust it however you need and it is good with tons of things (i.e pasta, fish, chicken, rice, veggies...) 

• Shallots, sliced (to taste - I like a lot of shallots)
• Garlic, two or three cloves minced
• White wine about 1.5 cups
• Chicken broth, about 1/4 cup
• Butter, about two tablespoons (or more if desired)
• Lemon Juice (optional) just a squeeze

Saute shallots and garlic in a dab of oil (season properly) until glassy. Add in wine and broth and reduce to desired thickness. Add butter and simmer until ready to use. Squeeze lemon juice and add fresh ground pepper as taste prefers.

To thicken this sauce you can add flour when sauteing the shallots and garlic. You can also add red pepper flakes for some heat if you like. If you need more liquid and are making pasta you can reserve some of the starchy pasta water after straining.