2 tablespoon butter
1 large shallot, chopped
1 tablespoon fresh rosemary, chopped
1/4 cup dry white wine
1/2 cup brown stock (see stocks)
1/2 cup heavy cream
Rosemary and lamb seem to go together, naturally, whether the herb is sprinkled on chops while grilling or incorporated in a savory sauce. This sauce is also delicious with cold roast lamb or any of that butterflied roast left over from the Sunday barbecue. Inspired by a sauce once served at New York City's American Harvest Restaurant, this makes a wonderful addition to a summer menu. Salt And Freshly Ground Black Pepper Heat the butter in a medium-size heavy skillet over medium heat. Add the shallot and saute until transparent, about 3 to 4 minutes. Add the rosemaryand wine and cook over high heat until most of the liquid has evaporated, about 3 to 4 minutes. Stir in the stock and continue to cook over high heat until the liquid is reduced by half. Add the heavy cream, and season, then boil over medium heat for 3 minutes. Strain through a sieve lined withcheesecloth if you prefer a smooth sauce; do not if a more textured sauce is appropriate. The sauce should be very hot. Serve immediately. Yield: About 1 cup of sauce.
Tangy Blue Cheese Sauce
1 cup dairy sour cream
1 oz blue cheese; crumbled about 3/4 cup
3 tablespoon milk
1 medium green onion w/top; sliced
1/4 teaspoon salt
1 dash bottled hot pepper sauce
Put all of the ingredients into a blender container and blend until the onion is finely chopped. Heat through, but do not boil. Serve over vegetables. NOTE: Refrigerate and reheat any unused sauce.
Makes 1 1/4 cups.
Honey Sauce
1 cup catsup
1/4 cup honey
1 tablespoon prepared mustard
1/2 teaspoon nutmeg, ground
Combine all ingredients; mix thoroughly. Spread on meat loaf, pork loin, ribs or chicken pieces during last 1/2 hours of grilling or barbequing. May be used as a dipping sauce.
Horseradish Sauce
2 tablespoon dry mustard
1 dark beer
1/2 cup chives
1/2 cup horseradish; (or more)
1 3/4 cup plain yogurt
Combine mustard with just enough beer to make a paste and add to other ingreds. and mix. Add more of any ingred. to your taste.
Lemon Sauce
1 cup sugar
2 1/2 tablespoon cornstarch
2 cup water
2 egg yolks; beaten
1/2 cup lemon juice
1 tablespoon grated lemon peel
2 tablespoon butter
Combine sugar and cornstarch in saucepan; gradually add water, blending until smooth. Cook over medium heat, stirring constantly till mixture becomes thick and clear; remove from heat. Stir small amount of hot mixture into egg yolks; add to hot mixture in saucepan and cook 2 minutes. Add lemon juice, peel and butter, blend well. Serve, warm or cold. Makes 2 3/4 cups
Mustard Sauce
3 tablespoon butter
1 small onion, finely chopped
1/4 cup all-purpose flour
1 cup chicken stock
2/3 cup milk
1 bay leaf
1 teaspoon coarsely ground mustard
2 teaspoon dry mustard
1 tablespoon wine vinegar
1 teaspoon sugar
1 salt to taste
1 fresh ground pepper to taste
1 additional fresh bay leaves (opt)
Melt butter in a saucepan. Add onion and cook gently 2 minutes. Stir in flour and cook 1 minute.
Stir in stock and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly. Add milk and bay leaf, stir well and cook 2 minutes.
Blend mustards smoothly with vinegar and sugar. Add mustard mixture, salt and pepper to stock mixture and heat through 2-3 minutes. Remove bay leaf. Garnish with fresh bay leaves, if desired.
Makes 1-3/4 cups.
Note: This recipe makes a thick sauce. If a thinner sauce is desired, add a little more stock or milk. Serve sauce hot with smoked sausage, rabbit and fish dishes.
Orange Sauce
2 oranges; peeled, segmented
1/2 cup orange juice
1 teaspoon ginger
1/4 cup maple syrup
Combine all the ingredients in a saucepan and bring to a simmer over medium-high heat. Cook for 1 minute and serve hot. Good over vanilla Rice Dream and any kind of kebob.
Recipe From: Vegetarian Cooking for Good Health by Gary Null
Tamarind Sauce
1/2 cup tamarind puree
6 tablespoon water
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 large jalapeno pepper, halved and seeded
1 garlic clove
Combine all ingredients in a blender, and process until smooth. Yield: 1 cup.
Taratoor (Sesame Sauce)
3 medium garlic cloves, chopped
1 cup tahini paste
1 cup cold water
1/2 cup lemon juice
1 teaspoon salt
In a deep bowl, mash the garlic to a paste with a pestle or the back of a large spoon. Stir in the tahina. then, with a whisk of spoon, beat in 1/2 cup of the cold water, the lemon juice, and salt. Still beating, add up to 1/2 cup more of water, 1 tablespoon at a time, until the sauce has the consistency of thick mayonnaise and holds its shape almost solidly in a spoon. Taste for seasoning. Taratoor can be served as a sauce with baked fish or fried cauliflower, and is used as an ingredient in hummus and baba ghannooj.
Combine all ingredients in a jar with tight lid. Refrigerate, and sauce will keep several weeks.
Chunky Enchilada Sauce
1 onion; chopped
2 garlic cloves; crushed
1/4 cup water
1 can crushed tomatoes (28 oz)
1 can green chilies; chopped (can)
3 tablespoon chili powder
1/2 teaspoon ground cumin
1 1/2 cup water
1 tablespoon soy sauce
3 tablespoon cornstarch(or 2 T arrowroot)
Place the onion, garlic, and water in a large saucepan. Cook, stirring for 5 minutes, until the onion softens slightly. Add the tomatoes, chilies, and the spices. Stir. Cover and cook over low heat for 15 minutes. Add 1 cup of the water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup water. Add to the sauce while stirring. Cook stirring, until thickened.
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