Sauces
White Sauce
Makes 1 cup
Ingredients
- 30g butter
- 1 tablespoon plain flour
- 1 cup milk
- seasonings to taste
Method
- Place butter into a microwave-safe jug or bowl. Melt on HIGH (100%) power for 20 to 30 seconds.
- Stir in flour. Cook mixture for a further 30 seconds.
- Gradually blend in milk and seasonings. Cook for 2 to 3 minutes, stirring after every minute or until boiling and thickened. Serve with vegetables, fish, meats or use for a soup.
- Variations:
- Cheese sauce: Add 1/2 cup of grated cheese.
- Curry sauce: Add 1 small chopped onion and 2 teaspoons curry powder to butter in step 1.
- Parsley sauce: Add 2 tablespoons chopped parsley.
- Onion sauce: Add 1 small, chopped, cooked onion in step 1.
- Caper sauce: Add 2 tablespoons capers.
- Mustard sauce: Add 2 teaspoons of mustard powder to flour.
- Sweet sauce: Instead of seasonings, add 1 tablespoon sugar or 2 tablespoons golden syrup. Serve with waffles, pancakes and the like.
Source
Super Food Ideas - May 2003 , Page 55
Recipe by Janelle Bloom
Mushroom Sauce
Serves 4-6
1 tsp olive oil
12 button mushrooms or 5 large flat mushrooms
1 cup well-flavoured beef, vegetable or chicken stock
1 tbsp sherry
half tsp dried thyme leaves or sprig of fresh thyme
freshly ground black pepper
half cup water (not all the water may be needed)
2 tsp cornflour mixed to a paste with a little water
Method:
Heat the oil in a frypan to a high heat and add the mushrooms.
Cook until the mushrooms start to soften.
Add the stock, sherry, pepper and thyme and bring to the boil. Reduce heat and simmer for about 5-10 minutes adding a little water as required as the sauce reduces.
Add the cornflour paste and bring to the boil stirring. Reduce heat and simmer until sauce thickens slightly (just 1-2 minutes)
Serve as an accompaniment to grilled steak or any cooked red meat.
Mustard Sauce
1 cup chicken stock
2 teaspoons French, Dijon or grainy mustard
1 tablespoon sherry
2 teaspoons cornflour
2 teaspoons water
2 tablespoons evaporated light milk (optional)
Method:
Combine chicken stock, mustard, and sherry in small saucepan and bring to boil on stove. Mix cornflour with water in small bowl and blend paste into stock mixture while stirring. Reduce heat and continue to simmer until slightly thickened, stirring occasionally. If a creamier sauce is desired, add the evaporated light milk while stirring. Reduce heat and simmer for about 1-2 minutes. Pour over cooked meat.
SATAY SAUCE
| Ingredients: 1 clove garlic | Method: Heat oil in a small saucepan. Crush garlic & chop onion finely - fry gently, taking care not to burn the garlic. When onion soft and clear, add remaining ingredients and simmer until thick. Stir regularly. |
PEANUT, SESAME AND CHILLI SAUCE
| Ingredients: 2 tablespoons tahini | Method: Thoroughly mix all ingredients in a blender, or by hand, until it is a thickish paste. Transfer to a small heavy based saucepan and simmer till hot, stirring regularly. |
Marinade for Shish Kabobs
2 tbsp. sugar
2 tbsp. salad oil
1/3 cup soy sauce
2 lbs. meat
Seasonings: garlic, onion, black
pepper
Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill
Cajun Shrimp Marinade
1/2 c. vegetable oil
1/4 c. soy sauce
1 tsp. freshly grated lemon peel
1/4 c. fresh lemon juice
1/4 c. fresh parsley
2 tbsp. each Worcestershire sauce and
red wine vinegar
1 tbsp. dry mustard
1/2 tbsp. paprika
1/2 tbsp. minced garlic
1/4 tsp. ground red pepper
Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.
Barbecue Marinade
1 small onion, finely chopped
1 tablespoon oil
1 tablespoon clear honey
3 tablespoons tomato ketchup
2 tablespoons soy sauce
1 teaspoon smooth French mustard
Mix all together
Honey Mustard Marinade
1 cup Dijon mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 tablespoons soy sauce
Mix all ingredients.
ime Honey Marinade
1/2 cup lime juice
5 medium garlic cloves, minced or pressed
1/3 cup oil
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeño pepper, finely chopped
2 tablespoons honey
1/2 teaspoon cumin
Mix all ingredients together. Marinade meat for several hours or overnight and grill. This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, then simply grill it for an easy meal.
Citrus Pork Marinade
1 cup salsa
1/2 cup lime juice
1/2 cup beer or water
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoons black pepper
Combine ingredients, pour over pork and refrigerate for 3 to 4 hours before cooking. Enough for about 1 1/2 pounds.
VEGETABLE MARINADE
1/3 c. vinegar
1/3 c. corn oil
1 saccharin grain
1 tbsp. dill weed
1 tsp. lite salt
1 tsp. pepper
1 tsp. garlic
1 bunch broccoli, washed and chopped into bite size pieces
1 lb. fresh mushrooms
2 med. onions, sliced into rings
Raw chopped cauliflower
Combine first 7 ingredients. Add chopped vegetables and mix well; cover and chill in refrigerator overnight
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