2 egg yolks.
Combine yolks, juice, salt and pepper, garlic, parsley,
chives and tarragon in food processor or blender and mix until smooth. With
motor running, gradually pour in oil until all is incorporated. Serve at
6 cloves garlic
Crush the garlic in a bowl and add the egg yolks, salt and pepper,
mixing together thoroughly. Pour in the oil a little at a time, whisking
constantly and adding a little lemon juice from time to time. Finish the
sauce by thoroughly mixing in the boiling water.
18 ozs cultivated mushrooms, sliced
Saute the mushrooms and onion in the butter over a gentle heat
and cook until the onion is transparent. Sprinkle in the flour and stir
thoroughly. Cook for 2-3 minutes stirring constantly, but do not brown. Add
the wine and continue to stir until the sauce has a smooth consistency. Add
the chicken stock and simmer for a further 10 minutes. Season with salt and
pepper, then finish off by stirring in the cream
This sauce is used as a base for many other sauces.
1-3/4 ozs butter
Mix a white roux with the butter and flour, and allow to cool. Put the milk and the onion cloute in a pot and bring to the liquid almost to the boil. Add the cold roux to the hot milk, stir constantly with a whisk. and be careful not to let the milk boil or burn and stick to the bottom of the pot. Continue gentle cooking and stirring for 10-15 minutes, then strain into a bowl. Season with nutmeg if desired. Butter can be melted on top of the sauce to prevent a skin forming, or cover with plastic wrap. When cool, store in the refrigerator until ready to use.
Smokey Cajun B.B.Q. Sauce
1 medium onion, grated.
Place all the ingredients except the liquid smoke in an enamel
lined or flameproof glass pan. Stir over low heat until the sugar dissolves,
then simmer for 12 minutes, stirring occasionally. Remove from the heat ,
aloow to cool and add the liquid smoke, if using. Stir well and store in
a glass jar in the refrigerator.
Aussie BBQ Sauce
Place margarine in saucepan and heat. Chop onions and bell peppers
up finely and saute in margarine until tender. Then add all the other ingredients
and simmer for 15 minutes. Add a little more spices if required.
Fresh Tomato Sauce
4 tbsp olive oil
Heat the oil in a pan and cook the onions and garlic until lightly
brown. Add the tomatoes and celery and simmer gently for 5 minutes. Add the
stock, pepper to taste, herbs and sugar, and continue to cook slowly for
a further 10 minutes. Puree in a blender until smooth.
Bechamel Sauce No 2.
Melt 2 tbsp butter. Stir in 1/4 cup flour. Cook, stirring for 2 minutes. Gradually, stir in 1 1/4 cups warm milk. Add 2 tbsp finely chopped onion, 5 white peppercorns and 2 sprigs of parsley and season with salt, dried thyme and grated nutmeg. Simmer, stirring, for 15 minutes. Strain before using
A Good Quick Barbecue Sauce
1 large onion, chopp
Cook onion in the oil until tender. Add remaining ingredients. Simmer 15
250g peeled mandarins, segmented
Put the mandarin segments into a food processor and blend until
smooth. Push the pulp through a fine mesh sieve. Pour the resulting mandarin
juice and the fish stock into a small saucepan. Set over a medium heat and
reduce by half. Add the cream and liqueur and bubble the sauce for a few
minutes, until it lightly coats the back of a spoon. Pass through a sieve
once again. Off the heat, whisk the butter a little at a time, to make a
smooth and shiny sauce. Season to taste, then add the mandarin zest if you
wish. Serve at once.
Bous Boudran Sauce
150ml groundnut oil
Combine the oil, vinegar, salt and pepper in a bowl. Stir with
a small whisk, then add the ketchup, Worcestershire sauce, tabasco, chopped
shallots and all the snipped herbs. Adjust the seasoning with salt and pepper
and keep at room
Coca Cola Barbeque Sauce
1 12 oz Coca Cola
Bring ingredients just to boil, then reduce to simmer for 30
to 45 minutes and sauce thickens.
Hot Pepper Sauce
4 ozs. eschalot
Mix all ingredients together in blender or food processor. Add
vinegar until the desired consistency is obtained. Place in bottles and
leave for 3-4 days before using .
Red Cocktail Sauce with Capers
In a small bowl, mix together:
1/2 cup ketchup or chile sauce
Mix together, and allow to mellow for a couple hours. Red Cocktail Sauce with Capers is also good with fried fish, fried clams and oysters, and other hot seafood.