Sauce Recipes

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Maltese Sauce (Malteser Sosse)

1/2 blood orange or reg. ogange
1 green onion, finely chopped
1 tablespoon dry white wine
1 tablespoon white wine vinegar
3 tablespoon chicken stock
2 egg yolks, slightly beaten
1/2 cup butter, cut in small pieces
1 teaspoon lemon juice
1 salt 1 white pepper
5 tablespoon fresh whipped cream *

* 3 to 5 tablespoons of REAL whipped cream...NO substitutes.
This sauce needs to be made with extra care. Cut peel from half the orange, removing only the colored portion. Cut peel into fine narrow strips. Blanch peel briefly in boiling water, if desired. Finely chop peel, if desired; set aside. Juice orange; set aside. In a small skillet, simmer green onion 5 minutes over low heat in wine, vinegar and stock. Strain well, discarding green onion; cool slightly. Place egg yolks and wine mixture in a small enamel-lined saucepan. Place over hot water or use a double-boiler. Water should be barely simmering at any time. If mixture is over heated it will curdle and must be remade from new ingredients. Add butter, one piece at a time, mixing well and making sure each piece is fully incorporated before adding the next. If desired use a whisk to beat butter into yolk mixture. When all butter has been added, sauce should be fairly thick and creamy. Add lemon juice, salt, white pepper, balnched orange peel and juice. Fold in whipped cream before serving. Serve immediately to prevent sauce from seperating. This sauce is delicious with delicate fish or vegetable dishes, such as asparagus. It is also very good with broiled meat. Makes 4 servings.
Recipe From: Best of German Cooking by Edda Meyer-Berkhout.

Lobster Sauce

1 1/2 lb pork, coarsely ground
2 tablespoon peanut oil
1 1/2 tablespoon fermented black beans
2 tablespoon coarsely chopped garlic
1 teaspoon finely chopped fresh ginger
2 scallions, finely chopped
1 1/2 tablespoon light soy sauce
2 tablespoon chinese rice wine or dry sherry
1/4 teaspoon sugar
1 pinch salt
1/2 cup chicken broth
1 tablespoon cornstarch; dissolved in 2 tablespoon chicken broth; (cold)
1 egg; beaten with 2 teaspoon sesame oil

Brown the ground pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups

Fondue Sauces For Beef

Garlic Sauce:
1 cup sour cream
3 clove garlic, crushed
1 tablespoon chopped chives salt and pepper to taste.

Mustard Mayonnaise Sauce:
1 cup sour cream or mayonnaise
1/2 teaspoon dry mustard (or to taste) salt and; pepper to taste.

Sour Cream Horseradish Sauce:
1 cup sour cream
3 teaspoon horseradish salt and pepper paprika

Hot Sauce:
1 cup catsup
3 teaspoon worcestershire sauce
3 teaspoon prepared mustard
3 teaspoon prepared horseradish

For the first three mixtures, combine all ingredients. Chill. For the hot sauce, combine all ingredients, bring to boil in sauce pan, serve hot.

Aji Sauce

2 aji chiles -or- 3 jalapeno chiles
1 cup queso blanco (white cheese) or munster
1 cup heavy cream
2 tablespoon olive oil

Combine 2 Aji' or 3 Jalapen~o chiles, stems and seeds removed and chopped, 1 cup queso blanco or Munster cheese, and 1 cup heavy cream in a blender and puree until smooth. Heat 2 tablespoons of olive oil and slowly add the cheese mixture, stirring constantly. Simmer the sauce for 5 minutes or until it thickens.
If the sauce you remember didn't have cheese in it, try omitting it.

Baioli Sauce

6 cloves fresh garlic, peeled
2 egg yolks
3 tablespoon lemon juice
1 tablespoon dijon-style mustard
1/2 teaspoon salt
1 cup olive oil
1/2 cup fresh basil leaves

In blender jar, place 4 to 6 cloves fresh garlic, peeled, 2 egg yolks, 3 tablespoons lemon juice, 1 tablespoon mustard and 1/2 teaspoon salt. Cover and blend smooth. With blender running, remove cover and very slowly pour in 1 cup olive oil in a very thin stream. Cover blender, turn off and scrape down sides. Adjust seasoning. Add 1/2 cup fresh sweet basil leaves, and blend briefly, until coarsely chopped.

Balsamic Sauce

1 cup balsamic vinegar
4 cl garlic; sliced
4 pinch (2-inch) fresh rosemary
2 tablespoon butter; optional

Put all the ingredients except the butter into a saucepan and bring to a boil. Reduce the heat and simmer until it is reduced by half, about 10 minutes. The sauce is ready when it coats the back of a spoon. Add the optional butter and stir well.

Basic Curry Sauce

2 lb cooking onions
2 oz green ginger
2 oz garlic
2 3/4 pint water
1 teaspoon salt
1 8oz tin tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika

This is a recipe for a base curry sauce. It is not a dish in itself but requires adding other ingredients to it to finish a particular dish.
Stage 1 Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic.
Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth.
Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water.
Add the salt and bring to the boil. Turn down the heat to very low ans simmer with the lid on for 40-45 minutes.
Leave to cool
Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth. (at least 2 minutes). Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.
Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry.
Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes).
Into the clean saucepan, put the oil, tomato puree, turmeric and paprica.
Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes.
Add the onion mixture to the saucepan and bring to the boil. Turn down the heat to a simmer.
When froth rises skim this off.
Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the bottom of the saucepan.
Use immediately or refrigerate for upto 4 days.
Recipe From: The curry Secret by Kris Dhillon

Chinese Duck Sauce

1 lb plums halved and pitted
1 lb apricots halved and pitted
1 1/4 cup cider vinegar
3/4 cup water
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice
1/4 cup chopped ginger
1 small onion sliced
1 (or more) serrano, seeded and chopped
2 small garlic cloves sliced
4 teaspoon salt
1 tablespoon mustard seed toasted
1 cinnamon stick

Combine first four ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine the second four ingredients and boil for 10 minutes.
Combine the remaining seven ingredients.
Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks.
Makes 2 pints.

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