Green Aioli Sauce

 Aioli Sauce

 Mushroom Sauce

 Bechamel Sauce

 Smokey Cajun B.B.Q. Sauce

 Aussie BBQ Sauce

 Fresh Tomato Sauce

 Bechamel Sauce No 2.

 A Good Quick Barbecue Sauce

 Mandarin Sauce

 Bous Boudran Sauce

 Coca Cola Barbeque Sauce

 Hot Pepper Sauce

 Red Cocktail Sauce With Capers

Green Aioli Sauce

2 egg yolks.
2 tbls lemon juice
salt and freshly ground pepper.
3 cloves garlic, chopped.
2 tbls chopped fresh parsley.
2 tbls chopped chives.
1 tbls chopped fresh Tarragon.
1 cup olive oil.

Method

 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 room temperature

6 cloves garlic
2 egg yolks
10 flozs olive oil
juice of 1 lemon
3/4 floz boiling water

Method

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
1 medium-sized onion, finely chopped
3-1/2 ozs butter
1-3/4 ozs all purpose flour
3-1/2 flozs dry white wine
17-1/2 flozs clear chicken stock
salt and ground white pepper
1-3/4 flozs cream

Method

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
1-3/4 ozs all purpose flour
17-1/2 flozs milk
onion cloute ( an onion studded with 1 bay leaf and 1 clove )
pinch nutmeg ( optional )

Method

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.

1 medium onion, grated.
1 cup tomato sauce or ketchup.
1/3 cup sweet chilli sauce.
1 tbls cider vinegar.
1/3 cup brown sugar.
5 cloves garlic, crushed.
3/4 tsp ground pepper.
1 tbls liquid hickory smoke. (optional)

Method

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.
NOTE: If using  liquid smoke, add one tsp at a time at the end of cooking, so you can adjust the quantity to suit your own taste

3 onions.
2 bell peppers.
2 tbls margarine.
1 tsp dry mustard.
1 bottle steak sauce.
1 medium tin tomato soup.
1/2 tin dark plum jam.
8ozs tomato puree.
6 tbls worcestershire sauce.
2 cups tomato sauce or ketchup.
1 tbls soy sauce.
2 tbls chilli sauce.
1 tsp tobasco sauce.
2 tsp salt.
1/4 tsp pepper.
1 clove garlic, crushed.

Method

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.

4 tbsp olive oil
2 medium onions, chopped
2 cloves garlic, crushed
450g / 1lb tomatoes, chopped
1 celery stick, thinly sliced
150ml/ 1/4 pint chicken stock
freshly ground black pepper
Pinch of oregano or chopped parsley
pinch of sugar

Method

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.

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

1 large onion, chopp
1/4 cup vegetable oil
1 can (8 oz.) tomato sauce
1/2 cup water
1/4 cup lemon juice
1/4 cup brown sugar, firmly packed
3 tablespoons Worcestershire Sauce
2 Tablespoons Maison Louisianne Creole Mustard
2 teaspoons salt
1/4 teaspoon pepper

Method

Cook onion in the oil until tender.  Add remaining ingredients.  Simmer 15 

250g peeled mandarins, segmented
150ml fish stock
150ml double cream
2 Tbs Napolean mandarin liqueur or grand marnier
Zest of 1 mandarin, cut into julienne and blanched
60g butter
Salt and freshly ground pepper

Method

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.

150ml groundnut oil
50ml wine vinegar
85g ketchup
1 tsp Worcestershire sauce
5 drops of tabasco
100g shallots, chopped
5g chervil, finely sniped
5g chives, finely snipped
20g tarragon, finely snipped
Salt and freshly ground pepper

Method

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
temperature.

1 12 oz Coca Cola
1-1/2 Cup Ketchup
1 Cup Finely Chopped Onion
1/4 Cup Cider Vinegar
1/4 Cup Worchester Sauce
1 Tsp Chili Powder
1 Tsp Salt
Hot Pepper Sauce (Tabasco etc) to taste

Method

Bring ingredients just to boil, then reduce to simmer for 30 to 45 minutes and sauce thickens.

4 ozs. eschalot
¾ lb. onion
½ oz. tumeric
½ oz. powdered mustard
½ oz. salt
20 bonnie peppers ( small hot variety)
¼ lb. horseradish (grated)
6 cloves garlic
White vinegar

Method

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 .

In a small bowl, mix together:

1/2 cup ketchup or chile sauce
1/4 cup mayonnaise
Tbl fresh lemon juice
dash Tabasco, Worstershire
2 tsp chopped capers
tsp chopped onion or shallot
tsp chopped celery
fresh ground black or white pepper
touch of horseradish, optional
1/2 tsp chopped parsley, or maybe tarragon, or?....

Method

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.