BASIC SAUCE RECIPES, WHITE SAUCES

Cheese Sauce recipe

ingredients

25 g (1 oz) 2 tbsp butter
1 tbsp flour
250 ml (9 fl oz) 1 cup milk
2 tbsp single (light) cream
pinch of freshly grated nutmeg
45 g (1 1/2 oz) mature (sharp) Cheddar, grated
1 tbsp freshly grated Parmesan
salt and pepper

method

1. Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually pour on the milk, stirring all the time. Stir in the cream and season the sauce with nutmeg, salt and pepper to taste.

2. Simmer the sauce for 5 minutes to reduce, then remove it from the heat and stir in the cheeses. Stir until the cheeses have melted and blended into the sauce

Béchamel Sauce recipe

information

This is a useful sauce for coating vegetables, particularly prior to browning in the oven or under the grill in gratin dishes.

ingredients

300 ml (1/2 pint) semi-skimmed milk
1 onion slice
6 peppercorns
1 mace blade
1 bay leaf
15 g(1/2 oz) butter
15 g (1/2 oz) plain flour
salt and pepper
freshly grated nutmeg

method

1. Pour the milk into a pan. Add the onion slice, peppercorns, mace and bay leaf. Bring almost to the boil, remove from the heat, cover and leave to infuse for about 20 minutes. Strain.

2. To make the roux, melt the butter in a pan, stir in the flour and cook, stirring, for 1 minute until cooked but not coloured.

3. Remove from the heat and gradually pour on the milk, whisking constantly. Season lightly with salt, pepper and nutmeg.

4. Return to the heat and cook, stirring constantly, until the sauce is thickened and smooth. Simmer gently for 2 minutes.

variations
Simple white sauce: Omit the flavouring ingredients and infusing stage, simply stirring the cold milk into the roux.

Thick (binding) sauce: Increase the butter and flour to 25 g (1 oz) each.

Cheese (Mornay) sauce: Off the heat, stir 50 g (2 oz) finely grated Gruyere or mature Cheddar cheese and a large pinch of mustard powder or cayenne pepper into the finished sauce. Heat gently to melt the cheese if necessary.

Parsley sauce: Stir in 2 tbsp chopped parsley at stage 4.

Onion (Soubise) sauce: Saute 1 large onion, finely diced, in a little butter over a low heat for 10 - 15 minutes, until softened. Stir the sauteed onion into the sauce at stage 4

Basic Cheese Sauce (Coating Sauce) recipe

ingredients

2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
3 oz (75 g) cheese, grated

method

1. Melt the butter in a saucepan and add the flour.

2. Cook, stirring, for 2 minutes, then gradually stir in the milk.

3. Bring to the boil and simmer, still stirring, until thickened.

4. Add the cheese and stir until it melts and the sauce is smooth.

5. Use a coating cheese sauce to cover fish, eggs, meat, vegetables, etc

Basic Cheese Sauce (Pouring Sauce) recipe

ingredients

2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
1 pint (600 ml) milk
175 g (6 oz) cheese, grated

method

1. Melt the butter in a saucepan and add the flour.

2. Cook, stirring, for 2 minutes, then gradually stir in the milk.

3. Bring to the boil and simmer, still stirring, until thickened.

4. Add the cheese and stir until it melts and the sauce is smooth.

5. Use a thin pouring sauce as a basis for soups; a pouring sauce with pasta or vegetable

Basic Cheese Sauce (Very Thick Sauce) recipe

ingredients

2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
2/3 cup (150 ml) 1/4 pt milk
2 oz (50 g) cheese, grated

method

Basic Garlic Dressing recipe

ingredients

1 -2 cloves garlic, crushed
5 g (1 tsp) sugar
30 ml (2 tbsp) wine vinegar or Garlic Vinegar
90 ml (6 tbsp) olive oil
salt and peper

method

Combine all the ingredients in a screw-top jar, cover and shake well. Adjust seasoning before serving.

Variations Include fresh or dried herbs to taste depending on what you are serving the dressing with.

Substitute different flavoured vinegars.

Substitute part or all of the oil with walnut oil.

Replace the oil with sour cream or yoghurt and the vinegar with lemon juice (the cream version is excellent with 10 g (1 tbsp) of freshly grated horseradish added to it.

Add 5 ml (1 tsp) of mild French mustard. This dressing is especially good served over warm green beans as a first course.

Basic Tomato Sauce recipe

ingredients

2 tbsps (30 ml) olive oil
1 large onion, finely chopped
1 garlic clove, peeled and crushed
1 (14 oz/397g) can Italian tomatoes, sieved, or 10 fresh tomatoes, skinned and deseeded
3 fl oz (90 ml) red wine
2 tbsps finely chopped fresh parsley or 1 tsp dried
oregano

method

1. Heat the oil and fry the onion and garlic until soft, about 15 - 20 minutes. Do not brown.

2. Add the remaining ingredients and seasoning. Simmer for 30 minutes, stirring often.

Basic White Sauce recipe

ingredients

This basic sauce can be given added flavour by replacing half the milk with white stock.

3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
2 3/4 cups (21 fl oz) 600 ml milk
salt and freshly ground black pepper

method

1. Melt the butter in a saucepan, add the flour and cook for 1 minute stirring.

2. Gradually blend in the milk and bring to the boil, stirring until thickened.

3. Cook for 1 - 2 minutes. Season to taste.

Black Cherry Sauce recipe

ingredients

450 g (1 lb) black cherries
50 g (2 oz) sugar
50 ml (2 fl oz) water
5 g (1 tsp) cornflour
15 ml (1 tbsp) water

method

1. Place the fruit, sugar and water in a heavy-bottomed pan on a very low heat. Cook gently until the fruit is soft.

2. Combine the cornflour and water. Stir into the cooked fruit and bring to the boil, stirring constantly.

3. Heat until the sauce has thickened.

4. If you are serving black cherry sauce for a special occasion, stir in a few spoonfuls of kirsch.

Curry Sauce recipe

ingredients

butter or margarine
1 medium onion, finely chopped
10 g (1 tbsp) curry powder
15 g (1 tbsp) cornflour
30 ml (2 tbsp) water
300 ml (1/2 pt) yoghurt
30 ml (2 tbsp) chutney (optional)
10 g (1 tbsp) desiccated coconut (optional)

method

1. Heat the butter and add the onion. Cook until it has just softened but not browned.

2. Stir in the curry powder and let it cook over a gentle heat for a minute.

3. Mix the cornflour and water to a smooth paste and add it to the yoghurt. Add this to the pan, stir well and continue cooking for five minutes.

4. Add the chutney and coconut just before serving.

Curry sauce is so useful for pepping up all sorts of different foods -- try it with hard-boiled eggs, or fish, rice, cold meats, chicken, vegetables.

Dill Sauce recipe

ingredients

50 g (2 oz) butter or margarine
15 g (1 tbsp) flour
250 ml (8 fl oz) water
salt and pepper
10 g (1 tbsp) dried dill
15 ml (1 tbsp) vinegar
5 g (1 tsp) sugar
150 ml (1/4 pt) yoghurt or sour cream

method

1. Melt the butter and stir in the flour off the heat. Slowly add the water, stirring constantly to make a smooth paste. Season well and return to the heat.

2. Add the dill, vinegar and sugar, and cook on a gentle heat for 5 minutes. Stir in the yoghurt or sour cream and warm through gently.

3. A delicious sauce which can dress up plain chops or steak. It is also excellent with poached fish.

Espagnole Sauce recipe

information

This classic brown sauce is traditionally served with red meat and game.

ingredients

25 g (1 oz) butter
25 g (1 oz) streaky bacon rashers, derinded and chopped
1 shallot, peeled and chopped
1 small carrot, peeled and chopped
4 tbsp chopped mushroom stalks (preferably brown-cap)
2 - 3 tbsp plain flour
450 ml (3/4 pint) brown meat stock
bouquet garni (bay leaf, thyme and parsley)
2 tbsp tomato puree
salt and pepper
1 tbsp sherry (optional)

method

1. Melt the butter in a pan, add the bacon and fry for 2 - 3 minutes. Add the shallot, carrot and mushroom stalks and fry gently until softened.

2. Stir in the flour and cook, stirring, for 5 minutes or until the roux is dark brown but not scorched.

3. Remove from the heat and gradually pour in the stock, whisking constantly.

4. Return to the heat and cook, stirring, until the sauce is thickened. Add the bouquet garni, tomato puree, salt and pepper. Lower the heat, partially cover the pan and simmer very gently for about 1 hour, skimming occasionally.

5. Strain the sauce into a clean pan, then reheat and skim the surface. Check the seasoning and flavour with the sherry if using.

Garam Masala recipe

ingredients

20 g (3 tbsp) cardamom seeds
3 x 2.5 cm (1 in) cinnamon sticks
5 g (1/2 tbsp) cumin seeds
2.5 g (1/2 tsp) black peppercorns
2.5 g (1/2 tsp) cloves
1/4 of a nutmeg

method

Grind all the spices together until they are finely ground.

Store in a spice bottle until required. (The ingredients may be added in different proportions to suit individual tastes) .

Garlic Pepper Essence recipe

information

A few drops of this essence really perks up soups and stews, but because it is very intense, it should be used with caution

ingredients

10 garlic cloves
5 small fresh chilli peppers
cooking sherry

method

1. Peel and halve the garlic and prick the peppers all over. Mix them together and pack into a wine bottle.

2. Cover with the sherry and fill the bottle, leaving room for the cork. Cork the bottle securely and leave, undisturbed, for a couple weeks.

3. The sherry can be topped up from time to time

Italian Red Wine Sauce recipe

ingredients

150 ml (1/4 pint) 5/8 cup Brown Stock
150 ml (1/4 pint) 2/3 cup Espagnole Sauce
125 ml (4 fl oz) 1/2 cup red wine
2 tbsp red wine vinegar
4 tbsp shallots, chopped
1 bay leaf
1 thyme sprig
pepper

method

1. First make a demi-glace sauce. Put the Brown Stock and Espagnole Sauce in a pan and heat for 10 minutes, stirring occasionally.

2. Meanwhile, put the red wine, red wine vinegar, shallots, bay leaf and thyme in a pan, bring to the boil and reduce by three-quarters.

3. Strain the demi-glace sauce and add to the pan containing the Red Wine Sauce and leave to simmer for 20 minutes, stirring occasionally. Season with pepper to taste and strain the sauce before using.

Aioli (Garlic mayonnaise) recipe

information

Traditionally, Aioli is served in France with boiled fish or crudites, raw vegetables. Put the prepared Aioli in a serving bowl and surround with bowls of raw carrot sticks, scrubbed celery stalks, small new potatoes, boiled and halved, and raw cauliflower flowerets. Guests dip these in the Aioli.

ingredients

3 garlic cloves, crushed
1 slice of white bread, crusts removed, soaked in water and squeezed dry
1 egg yolk
150 ml (1/4 pint) olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper
1 tbsp boiling water to finish

method

1. Put the crushed garlic cloves in a mixing bowl with the bread and mash together with a pestle or wooden spoon until thoroughly combined. Beat in the egg yolk with a fork.

2. Add the oil to this mixture, drop by drop at first, beating until the mixture begins to thicken. The oil may then be added in a thin steady stream.

3. When all the oil is incorporated, stir in the lemon juice and add salt and pepper to taste.

4. Finish by stirring in the boiling water.

Allemande Sauce recipe

information

Allemande sauce is a popular sauce, mainly used for chicken, eggs, fish and vegetables.

ingredients

1/2 pint veloute sauce (see below)
2 egg yolks
1/4 pint white stock
3 tbsp (1 1/2 oz) 40 g butter

for the veloute sauce

2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)

method

to make allemande sauce

1. Beat the egg yolks with the stock and blend into the sauce.

2. Simmer gently, stirring until thick, smooth and reduced by one-third.

3. Stir in the butter (cut Into pieces) and adjust seasoning

veloute sauce (makes 1/2 pint / 600 ml)

1. Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.

2. Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.

3. Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream

Andalusian Sauce recipe

ingredients

1 small red pepper
125 ml mayonnaise
2 tbsp concentrated tomato puree (paste)

method

1. Remove the membranes and seeds from the pepper and cut the flesh into thin strips.

2. Fold into the mayonnaise with the tomato puree

Apricot Sauce recipe

information

Apricot sauce is often used for steamed or baked puddings.

ingredients

4 level tablespoons apricot jam
juice and rind of half lemon
1 1/2 level teaspoons arrowroot
2 tbsp (25 g) caster sugar (superfine granulated)

method

1. Pare the rind from the lemon, leaving behind the white pith. Squeeze out the juice. Blend the arrowroot with 1/4 pint water in a small pan, and stir in the jam. Cook over low heat until the jam has melted, then stir in the lemon rind and juice.

2. Bring the sauce to the boil and cook for 2 minutes, stirring continuously. Strain the sauce through a sieve, return it to the pan and re-heat; sweeten to taste.

3. Serve the sauce hot with steamed or baked puddings. It may also be served cold with ice cream, in which case reduce the arrowroot to 1 level teaspoon.

Another Apricot Sauce recipe

This fruity sauce may be served hot or cold, with set custards, sponge puddings, pancakes or ice cream. It also makes an unusual, lively accompaniment to plain apple pie.

Makes About 375 ml (13 fl oz)

225 g (8 oz) fresh apricots
25 - 50 g (1 - 2 oz) soft light brown sugar
15 ml (1 tbsp) lemon juice
10 ml (2 tsp) maraschino or apricot brandy (optional)
5 ml (1 tsp) arrowroot

1. Stone the apricots, reserving the stones.

2. Put the fruit into a saucepan with 125 ml (4 fl oz) water.

3. Cover the pan and simmer the fruit until softened.

4. Rub through a sieve, or puree in a blender or food processor.

5. Crack the reserved apricot stones and remove the kernels.

6. Cover the kernels with boiling water and leave for 2 minutes. Drain the kernels, and when cool enough to handle, skin them. Add to the apricots with sugar to taste and stir in the lemon juice with the liqueur, if used. Reheat the sauce.

7. In a cup, mix the arrowroot with 15 ml (1 tbsp) water. Add to the sauce and bring to the boil, stirring until the sauce thickens.

Aurora Sauce recipe

information

A combination of two fine sauces, great for eggs, poultry, sweetbreads, fish and vegetables.

ingredients

1/2 pint veloute sauce
4 tablespoons tomato puree (paste) or 1 tablespoon concentrated tomato paste
3 tbsp (1 1/2 oz) 40 g butter

to make veloute sauce

2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)

method

to make aurora sauce

1. Blend the tomato puree or tomato paste into the sauce.

2. Stir in the butter (cut into pieces), and correct the seasoning

to make veloute sauce (makes 1/2 pint / 600 ml)

Basil Dressing recipe

ingredients

250 ml (8 fl oz) yoghurt
10 basil leaves, finely chopped
1 large clove garlic, crushed
salt and pepper

method

Blend everything together well. Serve over green or mixed salad or tomato and onion salad.

This also makes a good sauce for pasta, in which case double the quantity

Bearnaise Sauce recipe

ingredients

Bearnaise sauce works well with grilled meat and fish.

2 tablespoons tarragon vinegar
2 tablespoons white wine vinegar
1/2 small onion
2 eggyolks
1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz butter
salt and black pepper

method

1. Put the vinegars and finely chopped onion in a small saucepan ; boil steadily until reduced to 1 tablespoon. Strain and set aside to cool.

2. Add the egg yolks and whisk well with a balloon whisk.

3. Place the bowl over a pan of hot water and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.

4. Season and serve.

Beurre Blanc recipe

information

add fresh chopped herbs, grated orange, lemon or lime zest to create a sauce that is sensational with grilled fish or chicken.

ingredients

1 shallot, finely chopped
5 tbsp fish, chicken or vegetable stock
5 tbsp dry white wine
1 tbsp white wine vinegar
100 g (4 oz) unsalted butter
salt and ground white pepper
squeeze of lemon juice

method

1. Cook the shallot in a little piece of the butter until soft.

2. Add the stock, wine and vinegar, bring to the boil and simmer until it has reduced in quantity to about 3 - 4 tablespoons.

3. Keep the saucepan over the heat, but draw slightly to one side.

4. Using a continuous whisking action, whisk in a little piece of the butter at a time until all is incorporated and the sauce has thickened.

5. Do not allow the sauce to boil, but make sure that the sauce remains hot.

6. Season to taste with salt, pepper and lemon juice and serve.

7. Top tip: if the sauce separates, add a splash of cold water and continue whisking, it should re-emulsify.

Blue Cheese Butter recipe

ingredients

1/3 cup (75 g) butter
60 g (2 oz) blue cheese
2 tsp lemon juice
1/2 tsp salt freshly ground black pepper to taste

method

1. To prepare savoury butter, cream butter, add remaining ingredients and mix thoroughly.

2. Place butter on a sheet of foil, cling film or waxed paper and shape into a sausage.

3. Wrap and roll it lightly, then refrigerate until firm

Brandy Sauce recipe

information

Brandy sauce is more commonly used to cover Christmas pudding, mince pies and steamed fruit puddings.

ingredients

2 tablespoons brandy
1 level tablespoon cornflour
1 cup (8 fl oz) 250 ml milk less 2 tablespoons for mixing
1 level tablespoon caster sugar (superfine granulated)

method

1. In a bowl, blend the cornflour to a smooth paste with 2 tablespoon of the milk.

2. Bring the remaining milk to the boil; pour it over the cornflour and milk paste, stirring well.

3. Return the sauce to the pan, add the sugar and brandy and cook over low heat for 2 - 3 minutes.

4. Serve hot with steamed fruit puddings. Brandy sauce is traditional with Christmas pudding and mince pies.

Bread Sauce recipe

information

Bread sauce can be made for most poultry and game, including roast chicken and turkey.

ingredients

This sauce is usually served
only with poultry, but it is also
excellent with sweetbreads.

2 whole cloves
1 onion
2 3/4 cups (21 fl oz) 600 ml milk
about 2 cups (4 oz) 120 g white breadcrumbs
salt and freshly ground black pepper
knob of butter

method

1. Stick the cloves into the onion and place in a pan with milk.

2. Bring gently to the boil, remove pan from the heat and leave to infuse for 30 minutes.

3. Remove the onion from the milk, then stir in the breadcrumbs, seasoning and butter.

4. Reheat the sauce almost to boiling point.

5. Remove from heat, cover with a piece of damp greaseproof paper and keep warm until ready to serve.

Butter Sauce recipe

ingredients

2 tbsp (30 ml) finely chopped onion or shallot
2 tbsp (30 ml) white wine vinegar
1 cup (225 g) unsalted butter, chilled
salt and white pepper
lemon juice to taste

method

1. Place the onion or shallot and vinegar in a saucepan. Add 45 ml (3 tbsp) water and bring to the boil. Boil until the liquid is reduced by half.

2. Meanwhile, cut the butter into chunks. Reduce the heat to the lowest setting so that the liquid is below simmering point.

3. Whisking constantly, add a piece of butter. Continue adding the butter, one piece at a time, whisking to melt each piece before adding the next.

4. The sauce should be pale, creamy in appearance and slightly thickened - rather like single cream.

5. Take care not to let the mixture become too hot or it will curdle.

6. Remove the pan from the heat when all the butter has been incorporated.

7. Taste the sauce, then add salt, white pepper and lemon juice to taste.

8. Serve at once with poached fish.

Butterscotch Sauce recipe

information

This sauce possesses a lovely butterscotch taste for plain steamed sponge puddings and baked apples.

ingredients

1/3 cup (65 g) granulated sugar
1 1/2 level teaspoons arrowroot
2 tbsp (1 oz) 25 g unsalted butter

method

1. Heat the sugar over gentle heat in a heavy-based pan, until dissolved. Increase the heat and let the sugar bubble until it caramelises to a golden brown. Remove the pan from the heat, add (without stirring) 6 tablespoons of boiling water and return the pan to the heat. Simmer the caramel for a few minutes, stirring all the time, until dissolved.

2. Blend the arrowroot with 4 tablespoons water and stir into the caramel. Bring the mixture to the boil, over low heat. Add the butter, cut into small pieces, and cook the sauce until thick and clear, stirring all the time to prevent the sauce burning.

3. Serve warm with ice cream and sundaes, baked apples and plain steamed sponge puddings.

Caramel Custard Sauce recipe

ingredients

2 tbsp (25 g) 1 oz granulated sugar
250 ml (8 fl oz) milk
few drops of vanilla essence or a strip of lemon rind
3 egg yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)

method

1. Start by making the caramel. Mix the granulated sugar with 15 ml (1 tbsp) water in a small saucepan.

2. Heat gently until the sugar dissolves, then boil the syrup until it is golden brown.

3. Remove the syrup from the heat and immediately add 30 ml/2 tbsp cold water. Leave in a warm place to dissolve.

4. Meanwhile, make the sauce. Combine the milk and chosen flavouring in a saucepan. Warm gently but do not let the liquid boil.

5. In a bowl, beat the egg yolks and sugar together until creamy.

6. Remove the lemon rind, if used, from the saucepan and add the milk to the eggs.

7. Strain the custard into a double saucepan or a heatproof bowl placed over a saucepan of simmering water. Cook, stirring constantly, until the custard thickens and coats the back of the spoon.

8. Stir the caramel. Add enough to the finished custard sauce to give a good flavour and colour.

9. Serve warm or cold.

Carrot Coriander and Soured Cream Sauce recipe

information

This sauce, like soured cream, is great when served with cooked white fish fillets.

ingredients

1 lb (500g) carrots, chopped
2 cup (16 fl oz) 500 ml fish or vegetable stock
1 tablespoon coriander leaves, finely chopped
freshly ground black pepper
2 - 3 tablespoons soured cream or natural yoghurt

method

1. Simmer the carrots slowly in the stock for about 30 minutes, or until they are really tender.

2. Tip them into the bowl of a food processor or blender and whizz until very smooth - add more or less of the cooking liquid to achieve the consistency required, then add the coriander, a dash of freshly ground pepper and the soured cream or yoghurt.

3. Whizz briefly again and check the seasoning.

4. Serve the sauce warm with white fish.

Chantilly Sauce recipe

information

Chantilly sauce is mainly used on poultry dishes.

ingredients

1/2 pint supreme sauce (see below)
1 pint double or whipping cream

for the supreme sauce

1/2 pint veloute sauce
2 egg yolks
2 tbsp (1 oz) double cream (heavy cream)
2 tbsp (1 oz) 25 g butter

for the veloute sauce

2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)

method

to make chantilly sauce

1. Whip the cream until light and fluffy. Fold into the supreme sauce.

to make supreme sauce

1. Beat the egg yolks and cream together.

2. Blend into the sauce and heat without boiling.

3. Stir in the butter (cut into pieces)

to make voloute sauce

Chaudfroid Sauce recipe

information

A creamy sauce mainly for use with chicken, but can also be used for eggs and fish.

ingredients

1/2 pint veloute sauce
1/2 pint jellied white stock
4 tablespoons single cream

for the veloute sauce

2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)

method

to make chaudfroid sauce

The following is for when used cold as a coating.

1. Add the stock and cream to the sauce. Cook over gentle heat until reduced to coating consistency.

2. Adjust the seasoning

to make veloute sauce (makes 1/2 pint / 600 ml)

Chocolate Cream Sauce recipe

ingredients

75 g plain chocolate
1 tsp vanilla essence
1 tbsp butter
4 tbls water
1 tbsp single cream

method

1. Grate the chocolate coarsely. Put it in a heatproof basin with the butter and water.

2. Stand the basin over a pan of simmering water and stir until the chocolate and butter melt.

3. Remove from the heat and immediately stir in the cream and vanilla essence.

4. Serve at once over rice desserts, chilled, stewed, or canned pears, or ice cream.

5. When cold, the sauce thickens enough to be used as a soft filling for eclairs or profiteroles.

Chocolate Custard recipe

ingredients

600 ml (1 pt) milk
6 egg yolks
50 g (2 oz) sugar
100 g (4 oz) plain chocolate, grated

method

1. Put the milk into a saucepan and bring almost to the boil. Remove from the heat.

2. Whisk the egg yolks and sugar together until thick and fluffy. Gradually pour the milk on to the eggs and sugar, whisking continously.

3. Return mixture to saucepan and stir over a very gentle heat, until it coats the back of a spoon. Remove from the heat and add the chocolate. Stir until dissolved.

4. Serve the custard hot or cold. To cool the custard, pour into a bowl and place dampened greaseproof paper directly on to the surface to stop a 'skin' from forming. Chill.

Chocolate Liqueur Sauce recipe

ingredients

3 oz (75 g) plain chocolate or cooking chocolate
2 tsp (10 ml) custard powder or cornflour
1 tbsp (15 ml) Cointreau or Grand Marnier
1 level tbsp (15 ml) caster sugar (superfine granulated)

method

1. Break the chocolate into small pieces and put it in a heatproof bowl with 30 ml (2 tbsp) cold water.

2. Stand the bowl over a saucepan of simmering water and stir until the chocolate melts.

3. When the chocolate has melted, beat it until smooth, gradually adding 200 ml (7 fl oz) water.

4. In a cup, mix the custard powder or cornflour with 30 ml (2 tbsp) water, then stir into the chocolate sauce and cook for 3 - 4 minutes.

5. Stir in the liqueur and the sugar.

Chorizo Sauce recipe

ingredients

25 g chorizo sausage, thinly sliced
1 tbsp mountain pepper
250 ml single cream
25 g pecorino, grated

method

1. Fry the chorizo for 2 minutes in a frying pan until golden.

2. Add the moutain pepper and fry for 10 seconds. Add the cream, bring to the boil.

3. Add the cheese and simmer for 2 - 3 minutes then remove from the heat.

4. Serve immediately. serve with clams

Chutney Dressing recipe

ingredients

125 ml (4 fl oz) sour cream
125 ml (4 fl oz) buttermilk
30 ml (2 tbsp) mango
chutney 15 ml (1 tbsp) lemon juice
10 ml (2 tsp) oil
10 ml (2 tsp) mustard
salt and pepper

method

1. Blend everything together well. Refrigerate until required.

2. Serve on salad or cold vegetables.

3. Use as a dressing for hard-cooked eggs, cold fish or meat

Clarified Garlic Butter recipe

ingredients

3 - 6 cloves of garlic, unpeeled
100 g (4 oz) butter
salt and pepper

method

Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.

Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.

Skim the butter and strain it through a piece of muslin or a very fine sieve. Keep covered in the fridge until needed.

This can be used for frying, especially potatoes, and can be brushed over pastry before baking, and over cooked buns and bagels before heating.

It is also particularly good with vegetables such as asparagus and artichokes, however irreverent this may sound.

Cold Mousseline Sauce recipe

ingredients

2 tbsp double cream (heavy cream)
125 ml mayonnaise

method

1. Whip the cream lightly until it holds its shape, then fold into the mayonnaise.

2. Serve with fish

Cold Sherry Sabayon Sauce recipe

ingredients

1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 egg yolks
1 tbsp (15 ml) medium-sweet sherry or brandy
3 tbsp (60 ml) double cream (heavy cream)

method

1. Put the sugar in a saucepan with 75 ml (5 tbsp) water.

2. Warm gently until the sugar is completely dissolved, then bring to the boil and boil for 3 minutes.

3. Mix the egg yolks with the sherry or brandy in a bowl.

4. Whisk in the syrup gradually, and continue whisking until the mixture is cool, thick and foamy.

5. In a second bowl, whip the cream lightly.

6. Fold it gently into the egg mixture. Chill.

7. Pour into tall glasses and serve with Ratafias

8. The sauce may also be served with cold desserts

Cold Saffron Sauce recipe

information

Saffron sauce can ideally be used for shellfish and cold fish dishes.

ingredients

2/3 cup (150 ml) 1/4 pt mayonnaise
1/4 teaspoon saffron powder
squeeze of fresh lemon juice
2/3 cup (150 ml) 1/4 pt natural yogurt

method

Combine all the ingredients and chill

Cornflour Custard Sauce recipe

ingredients

1 level tbsp (15 ml) cornflour
250 ml (8 fl oz) milk
1 egg yolk
1 level tbsp (15 ml) sugar
few drops of vanilla essence

method

1. Mix the cornflour with a little of the cold milk in a large bowl.

2. Bring the rest of the milk to the boil in a saucepan, then stir into the blended mixture.

3. Return the mixture to the clean pan.

4. Bring the cornflour mixture to the boil and boil for 3 minutes to cook the cornflour.

5. Remove from the heat.

6. When the mixture has cooled a little, stir in the egg yolk and sugar.

7. Return to a low heat and cook, stirring carefully, until the sauce thickens. Do not let it boil.

8. Flavour with a few drops of vanilla essence and pour into a jug.

Crab Sauce recipe

ingredients

1/3 cup (75 g) butter, melted
juice 1 lemon
1 tbsp plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml single cream
1 egg yolk
salt and pepper
1 tablespoon snipped dill or chives
1 small can crabmeat

method

1. Measure the first 5 ingredients into a blender or food processor and process until smooth.

2. Transfer to a small bowl and stand it over a pan of simmering water for about 10 minutes, stirring from time to time until thickened and will coat the back of a spoon.

3. Season to taste and stir in the herbs.

4. Drain 1 small can crabmeat, mash with a fork and combine with the sauce when thickened. Heat through.

Cranberry Sauce recipe

information

Cranberry sauce is often prepared to sit alongside roast turkey, pheasant, goose or roast pork. At the least, in the Christmas holiday season, cranberry sauce often takes a space on the dining table.

ingredients

2 tbsp olive oil
450 g (1 lb) red onions, peeled and thinly sliced
grated zest and juice of 1 large orange
1 tsp coriander seeds, lightly crushed
1/4 tsp ground cloves
1 bay leaf
150 g (5 oz) dark muscovado sugar
150 ml (1/4 pint) red wine
450 g (1 lb) cranberries

method

1. Heat the oilin a medium pan, add the onions ans cook gently for 5 minutes.

2. Add the orange zest and juice, coriander seeds, ground cloves, bay leaf, sugar and red wine. Simmer gently for 40 minutes.

3. Add the cranberries, bring back to the boil and simmer for 20 minutes

4. Cool and chill until required, Bring to room temperature before serving

Cream Custard Sauce recipe

ingredients

4 egg yolks or 2 whole eggs
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
125 ml (4 fl oz) milk
grated rind of 1 orange
125 ml (4 fl oz) single cream

method

1. In a mixing howl, heat the egg yolks or the whole eggs with the sugar and milk.

2. Stir in the orange rind and cream.

3. Pour into a double saucepan or into a heatproof bowl placed over a saucepan of simmering water.

4. Cook, stirring all the time, until the sauce thickens.

5. Serve hot or cold.

Do not allow the sauce to boil or it will curdle

Cumberland Sauce recipe

information

Cumberland sauce is more commonly used for cold ham and gammon.

ingredients

2 oranges
2 lemons
2 shallots, finely chopped
1 lb (450 g) redcurrant jelly
2 heaped teaspoons Dijon mustard
2/3 cup (150 ml) 1/4 pint port
2 teaspoons cornflour
1 tablespoon water

method

1. Peel the oranges and lemons with a potato peeler. Cut the peel into very fine strips.

2. Place the shallots in a small pan, cover with water and boil for 2 minutes. Add the strips of peel and boil for a further 2 minutes, then drain and set aside.

3. Cut the oranges and lemons in half, squeeze juice from the fruit and place in a small pan. Add the redcurrant jelly, heat until the jelly has melted and combined with the fruit juice, then add the mustard and port.

4. Mix the cornflour with the water. Pour a little of the sauce on to the cornflour, mix together, then pour the cornflour into the saucepan, stir well and gently bring to the boil, stirring until thickened. Simmer for 1 minute, then leave to cool. Keeps in the refrigerator for up to 3 weeks.

Curry Sauce recipe

ingredients

method

Demi Glace Sauce recipe

information

Demi-glace sauce is used mainly for poultry and game.

ingredients

1/2 pint espagnole sauce
1/4 pint jellied brown stock

for the espagnole sauce

1 carrot
1 onion
2 oz (50 g) green streaky bacon
2 tbsp (1 oz) 25 g butter
3 tbls (1 oz) 25 g plain flour (All purpose)
3/4 pint (450 ml) brown stock
bouquet garni
2 level tablespoons tomato paste
salt and black pepper

method

to make demi-glace sauce

1. Add the jellied stock to the espagnole sauce.

2. Bring to the boil and cook until the sauce is shiny and thick enough to coat the back of a spoon.

3. For game, add 5 tablespoons madeira to finished sauce. For poultry, add 4 oz mushrooms and 1 tablespoon madeira.

to make espagnole sauce

1. Peel and dice the carrot and onion. Remove rind and gristle from the bacon and chop the rashers.

2. Melt the butter, in a heavy-based pan, and cook the vegetables and bacon over low heat for 10 minutes or until light brown.

3. Blend in the flour, stirring the roux until brown. Gradually blend in 1/2 pint stock, stirring constantly until the mixture has cooked through and has thickened.

4. Add the bouquet garni, cover with a lid and set the pan on an heatproof mat. Simmer for 30 minutes.

5. Add the remaining stock and the tomato paste. Cover the pan again, and continue cooking for 30 minutes, stirring frequently.

6. Strain the sauce through a sieve, skim off fat, and adjust seasoning.

Devilled Butter recipe

information

Devilled butter, when placed on fish steaks while grilling, imparts a delicious flavour to the meat. It's also commonly paired with chicken, as per the dish Devilled Chicken.

ingredients

3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter, softened
1 generous pinch of cayenne pepper
1 generous pinch of white pepper
1.25 ml (1/4 tsp) curry powder
1.25 ml (1/4 tsp) ground ginger

method

1. Beat all the ingredients together in a small bowl, using the back of the spoon to combine them thoroughly. Check the seasoning.

2. Use at once or press into small pots, tapping the pots while filling to knock out all the air.

3. Cover with foil and refrigerate until required. Use within 2 days.

Devilled Sauce recipe

information

A sauce for grilled chicken, which, when used together with the chicken gives rise to the term "devilled chicken".

ingredients

1/2 pint espagnole sauce
1 small onion
1/2 pint white wine
1 tablespoon wine vinegar
sprig of thyme
small bay leaf
1 tablespoon parsley
cayenne pepper

for the espagnole sauce

1 carrot
1 onion
2 oz (50 g) green streaky bacon
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
3/4 pint (450 ml) brown stock
bouquet garni
2 level tablespoons tomato paste
salt and black pepper

method

to make devilled sauce

1. Finely chop the onion and mix with the wine, vinegar, thyme and bay leaf.

2. Bring to the boil and reduce by half. Strain and add to the espagnole sauce.

3. Boil for a few minutes, add the chopped parsley and cayenne to taste

to make espagnole sauce

1. Peel and dice the carrot and onion. Remove rind and gristle from the bacon and chop the rashers.

2. Melt the butter, in a heavy-based pan, and cook the vegetables and bacon over low heat for 10 minutes or until light brown.

3. Blend in the flour, stirring the roux until brown. Gradually blend in 1/2 pint stock, stirring constantly until the mixture has cooked through and has thickened.

4. Add the bouquet garni, cover with a lid and set the pan on an asbestos sheet. Simmer for 30 minutes.

5. Add the remaining stock and the tomato paste. Cover the pan again, and continue cooking for 30 minutes, stirring frequently.

6. Strain the sauce through a sieve, skim off fat, and adjust seasoning

Fennel Sauce recipe

ingredients

3 fennel bulbs, trimmed
2 tbsp extra virgin olive oil
120 ml (4 fl oz) 1/2 cup milk
1 tbsp fennel seeds
salt and pepper

method

1. Slice the fennel roughly and wash well.

2. Place in a saucepan with the oil and milk, add salt and pepper to taste, cover and bring to a slow boil.

3. Cook for about 10 minutes until tender, then puree in a blender.

4. Reheat, adding a little water if necessary to thin to a creamy consistency.

5. Sprinkle with the fennel seeds and serve with a pork roast, or with pasta.

Fish Sauce recipe

ingredients

1 1/4 cup (1/2 pint) 300 ml white sauce
2 oz(50 g) shrimps or 1 teaspoon anchovy essence

for the basic white sauce

3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
1 1/4 cup (1/2 pint) 300 ml milk
1 cup (8 fl oz) 250 ml fish stock
salt and freshly ground black pepper

method

Peel and chop the shrimps. Before seasoning the sauce, add the shrimps or anchovy essence.

to make the white sauce

1. mix the milk and fish stock together and simmer with a bay leaf and the rind of a lemon. Use the strained liquid.

2. Melt the butter in a saucepan, add the flour and cook for 1 minute stirring.

3. Gradually blend in the milk/fishstock mix and bring to the boil, stirring until thickened.

4. Cook for 1 - 2 minutes. Season to taste.

Fresh Tomato and Basil Sauce recipe

ingredients

1 1/2 lb (750g) very ripe tomatoes, plus 1 tablespoon tomato puree (optional) or 2 X 14oz (397g) tins tomatoes
2 Spanish onions, finely chopped
3 cloves garlic, finely chopped
4 tablespoons olive oil
1/2 tablespoon basil leaves, chopped
1 strip lemon peel
Pinch of salt
pinch of sugar
freshly ground black pepper

method

will keep in the refrigerator for two or three days

1. First make the sauce. If you are using fresh tomatoes, peel and de-seed them.

2. Plunge them into boiling water for a minute; then, using a fork, lift them out, make a small incision in the skin to peel them. Slice them open and squeeze out the seeds, then coarsely chop the flesh.

3. If the tomatoes are pale and lack flavour, add 1 tablespoon of tomato puree for colour and body.

4. If using tinned tomatoes, de-seed and coarsely chop them, reserving the juice.

5. Gently soften the chopped onions and garlic in the oil in a heavy pan over gentle heat.

6. Now add the tomatoes, basil, lemon peel and seasoning and simmer for about 20 minutes, stirring occasionally.

7. If you wish for a very smooth sauce, whizz the sauce in a blender or food processor, or rub it through a sieve.
The sauce can be gently re-heated when you are ready to serve the fish.

8. Heat the grill and oil the grill rack. Rinse the fish fillets, pat dry with kitchen paper and brush with a mixture of the lemon juice and 1 or 2 tablespoons of olive oil.

9. Sprinkle with freshly ground black pepper and grill for about 4 minutes, or until the flesh is just opaque.

10. Pour a puddle of the sauce on to each of four warmed plates and place the fillets on top.

11. Serve straight away, garnished with basil leaves.

Fruit And Yogurt Sauce recipe

information

Any fruit puree may be used for this sauce, provided it is not too acidic. Use fresh or canned fruit - apricots are particularly good.

ingredients

2/3 cup (150 ml) 1/4 pt plain yogurt
250 ml (8 fl oz) fruit puree
sugar to taste

method

1. Spoon the yogurt into a bowl and beat it lightly.

2. Fold in the fruit puree. Add sugar to taste

Fudge Sauce recipe

ingredients

15 g (1 tbsp) unsweetened cocoa powder
175 g (6 oz) evaporated milk
75 g (3 oz) plain chocolate, grated
25 g (1 oz) butter
25 g (1 oz) soft brown sugar

method

1. Put cocoa and evaporated milk into a pan and whisk well together.

2. Add all the remaining ingredients.

3. Heat gently, stirring until the chocolate, sugar and butter have melted.

4. Do not boil. Serve hot or warm

Hollandaise Sauce recipe

information

Hollandaise Is a wonderfully rich sauce to serve with hot or cold vegetables, such as asparagus and globe artichokes, and poached fish and shellfish.

ingredients

4 tbsp white wine vinegar
6 black peppercorns
1 mace blade
1 onion slice
1 bay leaf
3 egg yolks
150 g (5 oz) unsalted butter, at room temperature, cut into pieces
salt and white pepper
2 tbsp single cream (optional)
lemon juice, to taste

method

1. Put the vinegar into a small pan with the peppercorns, mace, onion slice and bay leaf. Bring to the boil and reduce to 1 tbsp liquid. Dip the base of the pan in cold water to stop further evaporation; set aside.

2. Put the egg yolks into a heatproof bowl with 15 g (1/2 oz) butter and a pinch of salt. Beat until well combined, then strain in the reduced vinegar.

3. Put the bowl over a pan of barely simmering water and whisk for 3-4 minutes until the mixture is pale and beginning to thicken.

4. Beat in the remaining butter, a piece at a time, until the mixture begins to thicken and emulsify. Ensure each addition of butter is incorporated before adding the next. Do not allow the mixture to overheat or the eggs will scramble and split. Remove from the heat.

5. Whisk in the cream if using. Season the sauce with salt and pepper, and add a little lemon juice to taste. Serve at once.

If the sauce shows signs of curdling, add an ice cube and whisk thoroughly; the hollandaise should re-combine.

To make hollandaise in a food processor, melt the butter and let cool until tepid. Put the strained reduced vinegar, egg yolks and salt in the processor bowl and process for 10 seconds. With the motor running, add the melted butter in a thin steady stream through the feeder tube and process until emulsified. Finish as in stage 5, above.

Horseradish Sauce recipe

information

Horseradish sauce is useful for siding with dishes of roast beef and steaks.

ingredients

2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
2 tablespoons grated horseradish
1 teaspoon cider or white wine vinegar
salt and freshly ground black pepper
a little caster sugar (superfine granulated)

method

1. Lightly whip the cream and add the horseradish. Stir in the vinegar and seasoning. Add a little sugar to taste and blend thoroughly.

2. Turn into a small serving dish, cover with clingfilm and chill before serving

Red Wine Sauce recipe

information

A sauce ideal for game.

for the red wine sauce

1/2 pint espagnole sauce
1/2 onion
2 oz batter
1/2 pint red wine

for the espagnole sauce

1 onion
2 oz (50 g) green streaky bacon
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
3/4 pint (450 ml) brown stock
bouquet garni
2 level tablespoons tomato paste
salt and black pepper
1 carrot

for the bouquet garni

2 bay leaves
stalks of bunch of parsley
central stern of bunch of celery
2 sprigs of thyme

method

to make the red wine sauce

1. Saute the finely chopped onion in 1 oz. butter until clear.

2. Add the rest of the ingredients and boil to reduce by half.

3. Strain and add to espagnole sauce. Cook until reduced bv one-third.

4. Stir in 1 oz. butter and serve immediately

to make the espagnole sauce

1. Peel and dice the carrot and onion. Remove rind and gristle from the bacon and chop the rashers.

2. Melt the butter, in a heavy-based pan, and cook the vegetables and bacon over low heat for 10 minutes or until light brown.

3. Blend in the flour, stirring the roux until brown. Gradually blend in 1/2 pint stock, stirring constantly until the mixture has cooked through and has thickened.

4. Add the bouquet garni (see below), cover with a lid and set the pan on an asbestos sheet. Simmer for 30 minutes.

5. Add the remaining stock and the tomato paste. Cover the pan again, and continue cooking for 30 minutes, stirring frequently.

6. Strain the sauce through a sieve, skim off fat, and adjust seasoning.

to make bouquet garni

1. Simmer all the ingredients (as for bouquet garni, above) in the water for 45 minutes.

2. Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.

3. To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.

Port Wine Sauce recipe

ingredients

2 3/4 cups (21 fl oz) 600 ml red wine
2 fat cloves garlic, crushed
1 bay leaf
sprig of fresh thyme
1 tablespoon redcurrent jelly
2 tablespoons red wine vinegar
4 tablespoons port
scant 2 cups (500 ml) chicken or game stock
a little gravy browning (optional)
a generous knob of soft butter
1 tbsp plain flour (All purpose)

method

To make the sauce, put all the sauce ingredients, except the browning, flour and butter into a pan, bring to the boil and boil to reduce to half the quantity to concentrate the flavour. Add any pan juices from the roast breasts, remove the bay leaf and thyme, taste and season.

To thicken the sauce, mash the butter and flour with a fork until creamed together. Bring the sauce back to the boil and whisk in small teaspoons of the mixed flour and butter until slightly thickened and shiny. Add a drop or two of gravy browning if you like a darker sauce

Lamb Sauce recipe

ingredients

2 tbsp olive oil
1 large onion, sliced
2 celery stalks, thinly sliced
500 g (1 lb 2 oz) lean lamb, minced (ground)
3 tbsp tomato puree (paste)
150 g (5 1/2 oz) bottled sun-dried tomatoes, drained and chopped
1 tsp dried oregano
1 tbsp red wine vinegar
150 ml (1/4 pint) 2/3 cup chicken stock
salt and pepper

method

1. Heat the oil in a frying pan (skillet) over a medium heat and fry the onion and celery until the onion is translucent, about 3 minutes. Add the lamb and fry, stirring frequently, until it browns.

2. Stir in the tomato puree (paste), sun-dried tomatoes, oregano, vinegar and stock. Season with salt and pepper to taste.

3. Bring to the boil and cook, uncovered, for 20 minutes or until the meat has absorbed the stock. Taste and adjust the seasoning if necessary.

Lemon Sauce recipe

information

For fish, poultry, egg and veal dishes.

ingredients

15 g (1/2 oz) English butter
15 g (1/2 oz) flour
300 ml (1/2 pint) milk
5 ml (1/4 - 1/2 level tsp) salt
freshly ground pepper
1 small lemon
15 ml (1 tbsp) of lemon juice

method

1. Melt the butter in a saucepan. Add the flour and cook over low heat, stirring with a wooden spoon, for 2 minutes. Do not allow the mixture (roux) to brown.

2. Remove the pan from the heat and gradually blend in the milk, stirring after each addition to prevent lumps forming. Bring to the boil slowly and continue to cook, stirring all the time, until the sauce comes to the boil and thickens.

3. Simmer very gently for a further 2 - 3 minutes. stir in the finely grated rind of 1 small lemon and 15 ml (1 tbsp) of lemon juice. season with salt and pepper

Marinara Sauce recipe

ingredients

2 medium onions, thinly sliced
2 cloves garlic, crushed
30 ml (2 tbsp) olive oil
425 g (15 oz) can of tomatoes
15 ml (1 tbsp) tomato puree
5 g (1 tsp) sugar
5 g (1 tsp) dried oregano
5 g (1 tsp) paprika
salt and pepper

method

1. Fry the onions and garlic in the oil until they begin to brown. Lower the heat and cook for 15 to 20 minutes until soft.

2. Add the tomatoes, tomato puree, sugar, oregano and paprika. Cook rapidly for about 10 minutes until the tomatoes break down.

3. Add salt and pepper to taste, and serve. This quantity of sauce is enough for 450 g (1 lb) of pasta. Traditionally this sauce is served without cheese, but if you must, use a strong hard cheese such as Parmesan or pecorino.

Variation Stir 50 g (2 oz) stoned black olives and 30 g ( 2 tbsp) drained, finely chopped anchovy fillets into the finished sauce and heat through for a few moments before serving

Mint Sauce recipe

information

Mint sauce is usually topped on roast lamb or grilled lamb chops as a marinade.

ingredients

a bunch of mint (about 8 good large sprigs)
2 teaspoons caster sugar (superfine granulated)
1 tablespoon boiling water
about 2 tablespoons vinegar

method

1. Wash the mint and shake off the excess water, then remove the leaves from the stems.

2. Chop the leaves finely either by hand or in a blender or food processor.

3. Place the sugar in a sauceboat with the boiling water and stir until dissolved.

4. Add the chopped mint and vinegar to taste. Add a little more sugar, if liked

Mocha Sauce recipe

ingredients

4 oz (100 g) plain chocolate
7/8 cup (200 g) 7 oz sugar
125 ml (4 fl oz) strong black coffee
pinch of salt
2.5 ml (1/2 tsp) vanilla essence

method

1. Break up the chocolate and put it into a saucepan with the other ingredients.

2. Stir over gentle heat until the chocolate and sugar melt and the mixture becomes smooth.

3. Serve hot over ice cream, Profiteroles or stewed pears

Mornay Sauce #2 recipe

information

This can be served with poached or steamed fish fillets or cutlets.

ingredients

600 ml (1 pt) Bechamel Sauce
2 egg yolks
30 ml (2 tbsp) cream
50 g (2 oz) grated cheese

method

1. Place 60 ml (4 tbsp) bechamel sauce in a small bowl and mix with the egg yolks and cream.

2. Add this mixture to the bechamel sauce and cook over a how heat, stirring well.

3. Gradually add grated cheese. Parmesan is ideal but individual taste can decide on the type of cheese.

Mushroom Sauce recipe

information

A mushroom-flavored sauce suitable for most fish, meat and poultry.

ingredients

1 1/4 cup (1/2 pint) 300 ml white sauce (see below)
2 oz (50 g) mushrooms
1 tbsp (1/2 oz) butter
1 squeeze lemon juice

for the basic white sauce

3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
2 3/4 cups (21 fl oz) 600 ml milk
salt and freshly ground black pepper

method

1. Prepare the white sauce.

2. Trim and slice the mushrooms.

2. Saute in butter and lemon juice until tender.

3. Drain before folding into the white sauce.

to make the white sauce

Mayonnaise recipe

information

A common sauce for sandwiches, salads and dressings.

ingredients

1 egg yolk
1/4 level teaspoon salt
1/2 level teaspoon dry mustard
1 pinch caster sugar (superfine granulated)
black pepper
2/3 cup (150 ml) 1/4 pint olive or salad oil
1 tablespoon white wine vinegar or lemon juice

method

1. Beat the egg yolk in a bowl until thick. Beat in the salt, mustard, sugar and a few twists of freshly ground pepper. Add the oil, drop by drop, whisking vigorously between each addition of oil so that it is absorbed completely before the next drop. As the mayonnaise thickens and becomes shiny, the oil may be added in a thin stream. Finally, blend in the vinegar.

2. The flavour of the mayonnaise can be varied by using a tarragon, garlic or chilli vinegar, or by substituting lemon juice for vinegar. Chopped herbs - parsley, chives or crushed garlic - may also be added when the mayonnaise is finished.

3. Alternatively, fold 1/2 pint of whipped cream into the finished mayonnaise,

4. A mayonnaise may curdle if the oil was cold or was added too quickly, or if the egg yolk was stale. To save a curdled mayonnaise, whisk a fresh yolk in a clean bowl, and gradually whisk in the curdled mayonnaise. Alternatively, whisk in a teaspoon of tepid water until the mayonnaise is thick and shiny.

Pizzaiola Sauce recipe

information

Pizzaiola sauce may be served on top of beef steak, pizza, chops or fish.

ingredients

2 1/2 tb olive oil
4 oz finely chopped onions
2 1/2 ts finely chopped garlic
2 1/2 pounds Italian plum or whole-pack tomatoes, coarsely chopped, undrained
2 tb tomato puree (paste) (level)
2 1/2 ts dried oregano (crumbled)
2 1/2 ts fresh basil, finely cut
1 bay leaf
2 ts sugar (scant)
freshly ground black pepper

method

1. Heat the 2 1/2 tablespoons of olive oil in a medium sized enamelled or stainless steel saucepan and cook the finely chopped onions in it over a moderate heat, stirring frequently, for 7 to 8 minutes.

2. When the onions are soft and transparent but not brown, add the finely chopped garlic and cook for another 1 to 2 minutes, stirring constantly.

3. Then stir in the coarsely chopped tomatoes and their liquid, the tomato purie, oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper.

4. Bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally, for about 1 hour.

5. When finished, the sauce should be thick and fairly rough in texture.

6. Remove the bay leaf.

7. Taste and season the sauce with salt and freshly ground black pepper.

8. If you want a smooth texture, purie the sauce through a food mill, or rub it through a sieve with the back of a large wooden spoon.

Pesto recipe

information

Although Pesto is traditionally served as a sauce for pasta, it goes well with cold meats, grilled or broiled fish, in soups or on salads with a little extra oil and a dash of lemon juice. You can buy Pesto but if you can lay your hands on a plentiful supply of fresh basil it really is worth making your own.

ingredients

75 g (3 oz) fresh basil leaves, finely chopped
30 g (2 tbsp) pine kernels
50 g (2 oz) Parmesan cheese, finely grated, or half Parmesan and half sardo cheese
3 cloves of garlic, finely chopped
90 ml (6 tbsp) olive oil

method

1. Combine the basil, pine kernels, cheese and garlic in a blender, and reduce to a thick, green, aromatic paste.

2. Add a little oil, a little at a time, until well incorporated.

Ragu Sauce recipe

ingredients

1 onion, peeled
2 cloves garlic, crushed
1 carrot, scraped and grated
1 stalk celery
6 tomatoes, peeled and chopped or 425 g (15 oz) canned tomatoes
60 ml (4 tbsp) oil
225 g (8 oz) lean minced beef
100 g (4 oz) chicken livers
1 bouquet garni
1 bay leaf
300 ml (1/2 pt) stock and red wine
5 g (1 tsp) origanum
1 stalk parsley

accompaniments

(you may also need these recipes)

Ragu

method

1. Cut the onion finely, coarsely grate the carrot. Wash the celery and remove strings with a sharp knife before chopping into very small pieces. Prepare tomatoes.

2. Heat half the oil in a saucepan and cook the onion and garlic for 3 minutes over a low heat. Add carrot and celery, stir into the oil and allow to cook for a further 3 minutes.

3. Heat the remaining oil in a frying pan and brown the beef well over a high heat. Turn the heat down to medium and add chopped chicken livers. Mix with the beef and cook until brown.

4. Add the meat to the vegetables with the herbs and wine, season well, add the stock and simmer for 45 minutes.

5. Taste for seasoning before serving with freshly cooked pasta

Remoulade Sauce recipe

information

Remoulade sauce works great with cold shellfish and egg dishes.

ingredients

2/3 cup (150 ml) 1/4 pint mayonnaise
1 tsp chopped capers
1 tsp chopped chervil
1 tsp chopped gherkins
1 tsp chopped parsley
1 tsp chopped tarragon
1 tsp chopped onion

method

Mix the finely chopped herbs and vegetables and blend into the mayonnaise

Rich French Dressing recipe

ingredients

1 egg
125 ml (4 fl oz) oil
30 ml (2 tbsp) lemon juice
1 clove garlic crushed
fresh herbs
salt and pepper
250 ml (8 fl oz) yoghurt

method

1. Blend together the egg, oil, lemon juice, garlic, herbs, salt and pepper.

2. Slowly add the yoghurt, with the blender running. Refrigerate until required — it should thicken as it stands.

3. This makes a delicious salad dressing but if you want to make it thicker, for piping, you can add some gelatine and let it set. Use chives, fennel, parsley, tarragon or any other fresh herbs you have on hand — or a mxture.

4. For a less rich dressing omit the egg.

Robert Sauce recipe

information

A great sauce for roast pork.

ingredients

1/2 pint espagnole sauce (see below)
1 onion
1 tbsp (1/2 oz) butter
8 tablespoons red wine
1 teaspoon mustard

to make espagnole sauce

1 onion
2 oz green streaky bacon
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
3/4 pint brown stock
bouquet garni (see below)
2 level tablespoons tomato paste
salt and black pepper
1 carrot

for the bouquet garni

2 bay leaves
stalks of bunch of parsley
central stern of bunch of celery
2 sprigs of thyme

method

to make the robert sauce

1. Saute the chopped onion in butter. Add the red wine and boil until reduced by half.

2. Strain and add to the espagnole sauce.

3. Heat gently and stir in the mustard.

to make the espagnole sauce

1. Peel and dice the carrot and onion. Remove rind and gristle from the bacon and chop the rashers.

2. Melt the butter, in a heavy-based pan, and cook the vegetables and bacon over low heat for 10 minutes or until light brown.

3. Blend in the flour, stirring the roux until brown. Gradually blend in 1/2 pint stock, stirring constantly until the mixture has cooked through and has thickened.

4. Add the bouquet garni (see below), cover with a lid and set the pan on an asbestos sheet. Simmer for 30 minutes.

5. Add the remaining stock and the tomato paste. Cover the pan again, and continue cooking for 30 minutes, stirring frequently.

6. Strain the sauce through a sieve, skim off fat, and adjust seasoning.

to make bouquet garni

Rouille recipe

information

Rouille is a hot fish sauce (note the presence of red chili peppers) suitable for adding some fire to fish stews and soups.

ingredients

2 - 3 fat cloves garlic, chopped
1 slice white bread, crust removed
a little fish stock or water
2 red chilli peppers, finely chopped
3 tablespoons good-quality olive oil

method

1. Pound the garlic to a paste with a pestle and mortar (or use the end of a wooden rolling pin or the back of a wooden spoon in a sturdy bowl).

2. Squeeze out the slice of bread in a little fish stock or water and pound this and the chilli peppers into the garlic paste.

3. Now add the olive oil drop by drop, beating all the time, until you have a smooth and creamy red sauce.

Rum And Raisin Chocolate Sauce recipe

ingredients

25 g (1 oz) cocoa
3 tbls (25 g) 1 oz cornflour
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
175 ml (6 fl oz) milk
2 oz (50 g) seedless raisins, chopped
30 - 45 ml (2 - 3) tbsp rum
30 - 45 ml (2 - 3) tbsp single cream

method

1. In a bowl, mix the cocoa, cornflour and sugar to a smooth paste with a little of the milk.

2. Heat the rest of the milk until boiling. Stir it into the cocoa paste.

3. Return the mixture to the clean saucepan and stir until boiling.

4. Remove from the heat and stir in the raisins, ruin and cream.

5. Serve hot or cold.

Salsa Verde #2 recipe

information

Green and piquant, this sauce of fresh herbs is excellent with any fish, hot or cold, and goes well with hard-boiled eggs. Since it is so very good with prawns, try it in a prawn cocktail.

ingredients

3 cloves of garlic, finely chopped
100 g (4 oz) parsley, finely chopped
10 g (1 tbsp) watercress leaves, finely chopped (optional)
7 g (1 tbsp) mixed fresh herbs, finely chopped (basil, and a little thyme, sage, chervil and dill)
coarse salt
60 ml (4 tbsp) olive oil
juice of 1 - 2 lemons
5 - 10 g (1 - 2 tsp) sugar
black pepper

method

1. Blend or pound together in a mortar, the garlic, parsley, watercress, fresh mixed herbs and a little coarse salt, until they form a smooth paste.

2. Add the oil, a spoonful at a time, and mix well. Add the lemon juice and season with sugar, salt and pepper to taste.

Sauce Sabayon recipe

information

Suitable for apple pie, fruit puddings and other reasonably sweet fruit dishes.

ingredients

2 egg yolks
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1/4 level teaspoon arrowroot
2 1/2 fl oz (70 ml) sherry, white wine, fruit juice or strong black coffee

method

1. In a deep bowl, whisk the yolks and sugar until thick, creamy and pale in colour.

2. Blend the arrowroot to a paste with a little of the liquid, then whisk it with the rest of the liquid into the eggs.

3. Place the bowl over a pan of gently simmering water and whisk the sauce until thick and frothy.

4. Serve at once with fruit puddings and apple pie

Soured Cream Anchovy Dressing recipe

ingredients

150 ml (1/4 pt) sour cream
1 clove garlic, crushed
4 anchovy fillets, finely chopped
3 green onions, finely chopped
chopped dill, to taste
juice of 1 lemon
salt and pepper

method

Mix everything together well. Refrigerate until required.

Serve as a salad dressing or on hot or cold fish or broiled meats

Spicy Barbecue Sauce recipe

ingredients

1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1 large onion, chopped
175 g (6 oz) canned mushrooms, drained
3 tablespoons vinegar
1 tablespoon tomato paste
1 tablespoon dry mustard
3 tablespoons Worcestershire sauce
3 drops Tabasco sauce
3 tablespoons evaporated milk
2/3 cup (150 ml) 1/4 pt water
175 ml (6 fl oz) dry white wine
herbs and spices to taste (optional)

method

1. Melt the butter or margarine in a saucepan and fry the onion until softened.

2. Stir in the remaining ingredients and bring to the boil.

3. Simmer for 20 minutes, stirring occasionally.

4. Serve with chicken, sausages, hamburgers or chops

Spicy Tomato Sauce recipe

ingredients

30 ml (2 tbsp) oil
1 large onion, peeled and chopped
1 green pepper, deseeded
1 red pepper, deseeded
1 chilli, deseeded and finely chopped
400 g (14 oz) can of tomatoes
2 fresh tomatoes, skinned and chopped
pinch dried mustard
salt and freshly ground pepper
1 bouquet garni
2 bay leaves
1/4 tsp sugar
150 ml (1/4 pt) fish or chicken stock

method

To garnish 1 green chilli, deseeded and finely chopped

Heat the oil in a saucepan and sweat the onion on a low heat until transparent.

Dice the peppers finely. Add with the chilli to the onions and cook on a low heat for about 4 minutes.

Add the rest of the ingredients to the onion and pepper mixture. Bring to the boil, reduce the heat and simmer for 30 minutes. Remove bouquet garni and bay leaves.

The sauce may be partially blended if liked. Serve with chopped green chilli on top

Spinach and Ricotta Sauce recipe

ingredients

300 ml (1/2 pt) Bechamel Sauce
225 g (8 oz) (after cooking), fresh or frozen spinach
100 g (4 oz) ricotta cheese
1/2 tsp nutmeg
salt and freshly ground pepper

method

1. Make up the Bechamel Sauce. Cook the spinach for a few minutes and then drain well.

2. Squeeze against the collander to remove the liquid. You will need to cook approx 750 g (1 1/2 lb) fresh spinach to be left with the amount required by the recipe. Chop or liquidize.

3. Mix the ricotta with the spinach and season well, add nutmeg. Gradually stir into the Bechamel sauce and re-heat carefully over a low heat.

4. Serve with approximately 450 - 700 g (1 - 1 1/2 lb) cooked pasta.

5. This sauce is also delicious used in a vegetable or chicken lasagne

Sweet and Sour Sauce recipe

ingredients

1 1/2 cups cold water
1/2 cup carrots, cut in julienne strips
1/2 cup fresh pineapple, chopped
1/2 cup sugar
4 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon oil
1/2 cup red or green capsicum, cut in julienne strips
1/2 cup finely chopped spring onions
3 thin slices fresh root ginger, chopped, or 1/2 teaspoon ground ginger
1 tablespoon cornflour
salt and pepper

method

1. Bring water to the boil in a saucepan and cook carrot strips until just tender.

2. Add pineapple pieces and cook for 1 minute. Stir in sugar, vinegar and soy sauce. Cover and simmer for 2 minutes.

3. Heat oil in a separate pan, and gently fry capsicum strips for 1 minute. Add spring onions, chopped or powdered ginger and fry for a further 2 minutes.

4. Add fried mixture to carrot mixture in saucepan.

5. Blend cornflour to a smooth paste with a little cold water and stir into mixture.

6. Bring to the boil, stirring continuously, until sauce thickens. Simmer for 2 minutes.

7. Season to taste with salt and pepper and serve hot. Serve with grilled fish, lamb and pork, or meat balls.

Sweet Sherry Sauce recipe

ingredients

75 ml (5 tbsp) sherry
2 tbsp (30 ml) seedless jam or jelly
lemon juice to taste

method

1. Combine the sherry and jam in a saucepan.

2. Add 75 ml (5 tbsp) water with lemon juice to taste.

3. Bring to the boil and boil for 2 - 3 minutes.

4. Strain, if necessary, before serving in a jug or sauceboat

Yoghurt and Tahini Dip recipe

information

Tahini paste, which is crushed sesame seeds, is obtainable at Greek stores and healthfood shops and some supermarkets. It is very thick and usually has a layer of oil on top which you should mix in before you use the paste.

ingredients

2 cloves garlic, crushed
150 ml (1/4 pt) tahini paste
150 ml (1/4 pt) yoghurt
juice of 2 lemons
salt and pepper
chopped parsley, to taste

method

1. Blend everything together except the parsley until smooth. Taste and add more lemon juice and seasoning if necessary.

2. Turn into a bowl and garnish with the chopped parsley.

3. Serve as a dip, with pitta or crackers, or as an accompaniment to vegetables, salads or meat or fish dishes.

Winter Pesto Sauce recipe

ingredients

50 g (2 oz) fresh parsley
2 cloves garlic
50 g (2 oz) pine kernels
50 g (2 oz) Parmesan cheese
salt and freshly ground pepper
10 g (2 tsp) dried basil
150 ml (1/4 pt) olive oil

method

1. Chop the parsley finely in a blender or with a sharp knife if making by hand.

2. Add the garlic crushed to the blender and process for a few seconds.

3. Gradually add the other ingredients through the top of the machine while it is running.

4. When the mixture is pureed add a little olive oil at a time.

5. Add the dried basil when half the oil has been added. Continue adding oil until a thick creamy mixture is made.