Sauces

 

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Blueberry Sauce

Bring to boil 300 g blueberries, 75 ml sugar, and 30 ml water. Cook, stirring over medium heat for 3 minutes. Puree and chill before serving.

Dumpling Dipping Sauce

  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • scallions, for garnish

Gravy

Makes 4 cups

  • broth
  • milk
  • 1/2 cup flour
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • finely chopped, cooked giblets

Use the broth from the giblets and enough milk to make 3 cups of liquid. Pour into the roasting pan containing the drippings. Heat and scrape to loosen browned bits. Pour 1 cup of cold milk into a jar that has a tight lid. Add flour on top of the milk. Cover quickly and shake well to make a smooth mixture of the milk and flour. Slowly add flour mixture to the liquid in the pan. Stir and cook until thickened. Add salt and pepper. Add giblets and heat to serve.

Hollandaise Sauce

Yields cup

  • egg yolk
  • 1 tsp lemon juice
  • dash hot pepper sauce
  • 2 tsp water
  • salt
  • pepper
  • cup butter

In a stainless steel bowl set over a pot of simmering water, whisk egg yolks with lemon juice, hot pepper sauce, and water until pale yellow in colour. Season with salt and pepper. Be careful not to let bowl touch water. Remove bowl from pot and, whisking vigorously, add butter, 1 tsp at a time, until all is incorporated.

Lemon Dipping Sauce

  • 1/3 cup chicken broth
  • cup sugar
  • 3 tbsp lemon juice
  • 2 tbsp light corn syrup
  • 2 tbsp vinegar
  • 1 tbsp cooking oil
  • 1 tsp soy sauce
  • 1 tsp finely chopped garlic
  • half lemon, thinly sliced
  • 1 tbsp cornstarch
  • 1 tbsp water

Heat all ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken. Garnish with lemon slices and marishino cherries or cilantroLemon Mustard Sauce 2 tbsp lemon juice 1 tbsp grainy style or Dijon mustard Add lemon juice, mustard and cream to heated pan. Bring to a boil. Reduce until slightly thickened. *Great for chicken nuggets.

Lemon Mustard Sauce

  • 2 tbsp lemon juice
  • 1 tbsp grainy style or Dijon mustard

Add lemon juice, mustard and cream to heated pan. Bring to a boil. Reduce until slightly thickened.

Salsa (uncooked)

  • 2 large tomatoes
  • 2 tbsp minced onion
  • 1/4 green pepper, chopped
  • 1 tsp lemon juice
  • 1 - 3 tsp garlic chilli sauce (to taste)

Mix ingredients together in a small bowl. Let stand for a few minutes before serving.

 

Spaghetti Sauce

  • 1 can tomato paste
  • 3 clvs. garlic, minced
  • 2 cans water
  • lb ground beef
  • medium onion
  • 1 lb mushrooms, sliced thickly
  • zucchini
  • green pepper
  • red pepper
  • 1 tsp cooking oil
  • 1 tsp salt
  • tsp pepper
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp sugar
  • 2 tbsp red wine vinegar
  • flour

Brown ground beef, garlic, and onion until beef in 4L saucepan. Add tomato paste, remaining water, veggies, herbs, oil, and wine vinegar. Mix thoroughly. Bring to a boil, then reduce heat to low. Simmer for 1 hour, covered, stirring often and adding more water as necessary. As sauce is simmering, add flour for desired thickness of sauce. (Sprinkle flour over sauce then stir in, or add flour to a little water, whisk, and stir into sauce.)

Variations: Some other veggies that are good are fresh tomatoes, eggplant, celery, broccoli, carrots, and spinach. Other herbs: sage, marjoram. Add more red wine vinegar or plain vinegar for a more sour sauce. Add jalepenos or chillies for some spice.

Tzatziki

  • 1 med. cucumber
  • 1 clove garlic, minced
  • 3 chopped green onions
  • 1 tsp olive oil
  • tsp white vinegar
  • 1 tsp chopped dill
  • 1 cup plain yogurt

Peel, seed, and cut cucumber. Mix in garlic, green onions, olive oil, vinegar, and dill. Fold in yogurt. Cover and chill at least 2 hours.

White Sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 tsp salt
  • 2 cups milk
  • 2 egg yolks, beaten
  • Melt butter in sauce pan. Blend in flour and salt. Remove from heat. Gradually add milk. Stirring constantly, cook until mixture thickens. Stir 1/4 cup white sauce into egg yolks; return to hot mixture. Bring to boil stirring constantly.