Sauce Recipes

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Peanut Sauce

1/2 cup chunk-style peanut butter
1 1/2 tablespoon soy sauce
1 tablespoon water
1/2 teaspoon sugar
2 drops tabasco sauce
1 clove garlic, minced
1/2 cup water

Thoroughly combine the first 6 ingredients; slowly stir in the 1/2 cup water, mixing until smooth. Makes about 1 cup.

Lyonnaise Sauce

2 tablespoon butter
2 large onions, chopped
1/2 cup dry white wine
1 cup basic brown sauce *
1 tablespoon chopped fresh parsley

* You can either do a recipe from scratch which you will find with a search of the site, or in a pinch use one of those packagaes from the store.
Onions play a large part in the hearty cooking of the region of Lyon, France. This sauce incorporates the sweetness of fresh onions in a base ofbrown sauce, and is really an all-around accompaniment. Try it on eggs, over cooked vegetables, with cold roast meats, grilled chops----nearly everything that's full flavored. Melt the butter in a medium-size heavy saucepan over medium heat. Add the onions and saute gently until golden, about 10 minutes. Stir in the wine and cook over high heat until the liquid is reduced by half. Pour in the brown sauce and simmer over low heat for 15 minutes. Add the parsley, cook 1 minute longer, and serve immediately. Yield: About 2 cups of sauce.

Tarragon Sauce

1/4 lb butter
1 tablespoon tarragon vinegar
1 teaspoon fresh lemon juice
1 teaspoon white wine

Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired.

Vaunted Vinegar Sauce (For Pulled Pork)

2 cup cider vinegar
2 tablespoon sugar or brown sugar
2 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cayenne or hot red pepper

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.

Veloute Sauce

4 tablespoon unsalted butter
1/4 cup all purpose flour
2 cup chicken stock; hot
1/4 teaspoon salt
1 white pepper to taste

In a heavy bottomed saucepan, melt the butter over moderate heat until the foam begins to disappear. Add the flour and cook, stirring to incorporate, for 3 minutes. Whisk in the stock and bring the mixture to a boil, stirring constantly. Simmer for 10 to 15 minutes or until thickened to the desired consistency.

Tomato Flavored:
Combine 1/2 cup tomato puree with 1 1/2 cups veloute sauce. Adjust the consistency of the sauce with more stock. Finish the sauce by whisking in 2 tablespoons of butter. Garnish with finely diced tomatoes.
Yield: 1 3/4 cups

Vienne Sauce

2 cup cream
1/2 bunch green onions; chopped
2 large mushrooms; sliced
1 stick butter
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 tablespoon white wine
1 egg yolk

On medium-low heat, reduce the cream by one-third. In a separate pan, saute the green onions and mushrooms in butter. Season with salt, white pepper, and cayenne pepper. Cook the mixture for 10 minutes over high heat, stirring regularly. Add the white wine and reduced cream. Bring to a boil. Remove from the heat and allow to cool briefly. Whisk in the yolk and bring back to a boil, stirring constantly. Remove from the heat and refrigerate until final assembly.

Avgolemono (Greek Egg And Lemon Sauce)

3 large eggs
1 juice of 1 lemon (about 1/4 cup)
1 1/2 cup well seasoned chicken stock

Avgolemono is easy to make and creates quit a stir at a formal dinner party. It is an almost ethereal sauce, light, foamy, and a beautiful pale yellow color. It is a great accompaniment to roasted meat or chicken, or poached fish, and it is heartily recommended for boiled artichokes. Add another cup of chicken stock and serve this as a perfect first course soup. In a large mixing bowl, beat the eggs with a whisk until lemon colored and frothy, then beat in the lemon juice until the mixture is very foamy. Whiskin the hot stock a little at a time until the sauce is light in color and foamy. Serve immediately. Yield: About 2 cups Recipe From: The Complete Book Of Sauces by Sallie Y. Williams

Banana Lemon Sauce For Pancakes

1/4 cup butter
1/2 lemon
1 orange
2 teaspoon cinnamon
3 bananas; diced
1 tablespoon honey; or to taste

Grate orange to to produce grated rind. Squeeze juice from orange and 1/2 lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas aresoft. Add remaining ingredients and serve hot.
Recipe From: The Berton Family Cookbook

Butter Sauce

1 cup sugar
3/4 cup half-and-half or evap. milk
1/2 cup butter
1/2 teaspoon rum extract (if desired)

In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally. Serve warm. 1 1/2 cups

Dark Chocolate Sauce

1 1/2 cup heavy cream
2/3 cup dark brown sugar, packed
4 oz bittersweet chocolate, chopped
3 oz unsweetened chocolate, chopped
1/4 cup unsalted butter, softened
3 tablespoon amaretto, or to taste

In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly. Makes about 3 cups.

Ginger Soy Sauce

1/2 cup soy sauce
1 1/2 teaspoon ginger

Combine the soy sauce and ginger. Bring to boiling; serve hot.

Basic White Sauce

1 tablespoon butter
1 small chopped shallot (about 2 tb)
2 tablespoon flour
1 1/2 cup warm milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon fresh ground nutmeg

In a medium sauce pan melt the butter over moderate heat. Add the shallot and saute, stirring, for 3 minutes. Lower the heat, add the flour, and cook stirring, 3 minutes more or until the roux is golden and bubbling. Pour in the milk and bring it to a simmer, stirring constantly, for 5 minutes or until thickened and smooth. Add the salt, pepper and nutmeg. The recipe makes a scant 2 cup, but easily doubles if you need more.
Note: Can substitute unsalted butter (or low-fat substitute) for butter, and use skim milk or 2% lowfat instead of the whole milk used, with no trouble at all.

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