SAUCES AND GRAVIES- SWEET OR SAVOURY

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cookessentials, Apr 29, 1:01am
Add in some of your favourite sauces and gravies, whether a sweet caramel sauce or a delicious red wine gravy

Add a few tablespoons of Chardonnay or dry white wine, or add some Parmesan cheese to give this basic sauce a little zing.
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heated milk
1/3 cup heavy cream
salt
white pepper
freshly ground nutmeg (optional)
Few tablespoons dry white wine, a few teaspoons mixed fresh herbs, Parmesan cheese, etc.

Preparation:
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Stir in cream and wine, if using. Season with salt and pepper to taste and add a little nutmeg and herbs, if desired. Makes about 1 1/4 to 1 1/2 cups of medium thick sauce

cookessentials, Apr 29, 1:06am
CREAMY ALFREDO SAUCE - great for Pasta!
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Cream Reduction:It's just a matter of boiling it long enough for evaporation to happen. Reducing is often done in frying pans (in professional kitchens) to speed up the process. By having a larger surface area for the evaporation you can reduce your liquid quicker. But any liquid can be reduced in a pot too, like you do your spagetti sauce, you boil your cream down the same way...

cookessentials, Apr 29, 1:08am
Basic Caramel Sauce
½ c. white sugar

½ c. brown sugar

½ c. heavy cream

¼ c. butter

In a smaller saucepan, combine all four ingredients and bring to a boil. Do not overcook. Cook only to a softball stage and use a candy thermometer for best results. Remove from heat and add 1 teaspoon of vanilla. Cool and serve with whipped cream on your favorite dessert or ice cream sundae

cookessentials, Apr 29, 1:51am
HOME MADE PASTA SAUCE

1 bunch fresh basil
6 cloves garlic, peeled
20cm square muslin
1/4cup (60ml) extra virgin olive oil
3kg ripe tomatoes, chopped coarsely
2 teaspoons salt
1/2 teaspoon sugar
black pepper

NOTE: This recipe makes about 1. 25 litres of sauce and can be refrigerated for three days or frozen for six months.

METHOD

Wash basil and dry. Wrap garlic and basil in muslin, tie with string to close.

Warm oil in large pan, add the muslin bag and tomatoes; simmer, covered, over a medium heat, for about 45 minutes.

Reduce heat to low and simmer, uncovered, 1/2 hours for a thin sauce or 2 hours for a thicker one. Cool slightly.

Blend or process tomato mixture until smooth. Push puree through a fine sieve. Season with salt, sugar and pepper. Pour mixture into sterilised bottles or containers. Cool. Refrigerate for three days or freeze for up to six months.

Use in pasta sauce recipes where canned tomatoes or tomato puree are required. For a chunkier sauce, peel the tomatoes before cooking and do not puree or sieve.

fisher, Apr 29, 3:09am
Sticky Chicken Sauce
Leave overnight in fridge for best results
In a bowl, mix together1/4 cup brown sugar. . 1/4 cup dark soy sauce. . 1/4 cup worcestershire sauce. . 1/4 cup water. .
Grated fresh ginger and garlic to taste...
Method:...
Pour over chicken wings or pieces and leave to marinate.
Bake at 150c for about 1-1 1/2 hrs. . Baste and turn often.
Roll in pre~roasted sesame seeds. .

fisher, Apr 29, 3:11am
Garlic Sauce
A perfect potent sauce forflavouring stews, casseroles, meat loaves roasts or as a marinade... . .
Ingredients:
1 large onion. . 150 of garlic. . 2 tbsp whole cloves. . 1 1/2 tsp ground ginger. . 1 tbsp salt. . 250g brown sugar. . 1 kg treacle. .
5 cups malt vinegar. . 1/2 cup worcestershire sauce. .
Method:...
Mince the peeled onion and garlic and combine with the remaining ingredients, except the worcestershire sauce... .
Let stand over night... Bring the mixture to the boil and cook gently, uncovered for 1 hr and stir occasionally.
Rub the sauce through a sieve.
Then add the worcestershire sauce and pour into sterilised bottles and seal .
Makes about 2 litres.

fisher, Apr 29, 3:13am
Lemon ~ Herbed Sauce
Great over fish ~ great for inside whole baked fish
Take ~ 1/2 cup butter. . 2tsp lemon zest. . 1 tbsp chopped chives. . 1/4 cup chopped fresh parsley . . 3 tsp dried thyme. .
Melt the butter in a small saucepan... Blend in all other ingredients and beat until smooth... .

fisher, Apr 29, 3:14am
Pinenut Sauce
Great over chicken breast
1 slice white bread, crusts removed. . 1/4 cup cold water. . 1/2 cup pine nuts. . 2 cloves garlic, chopped. . juice of 1 lemon. . 3 tbsp olive oil. . salt. .
Place bread in a bowl, cover with cold water and leave to soak and soften for 10 minutes...
Place bread and remaining ingredients, except salt, in a food processor and process to form a smooth paste, the consistency of thick yoghurt... Taste. . Season with salt to your likingt.

cookessentials, Apr 29, 3:23am
Great fisher... thank you. Keep em coming!

indy95, Apr 29, 3:24am
Tomato Vinaigrette

4-6 firm but ripe tomatoes, skinned and chopped
1/2 a red onion, finely chopped
Flat leaf parsley, chopped
sugar, salt and pepper to taste
3-4 T olive or other oil
Tomato juice to thin

Combine all ingredients and thin if wished with tomato juice. Chill before serving.

This can be left as it is, or blended if you prefer a smooth sauce.

fisher, Apr 29, 3:38am
Cooky I got heaps... . :}} never get out to the garden... magic 23. 6c temp today... Ill put a few more on later... .

cookessentials, Apr 29, 3:41am
sounds great- hope you have your shorts on? very balmy indeed

cookessentials, Apr 29, 3:42am
Chocolate liqueur sauce

100g dark chocolate, chopped
30g butter, chopped
1/3 cup (80ml) cream
1 tablespoon Grand Marnier or Cointreau

combine the chocolate, butter and cream in a small pan, stir over a low heat until the chocolate is melted. Stir in the liqueur.

This is agreat sauce for profiteroles or poured over ice-cream

cookessentials, Apr 29, 3:46am
HOME MADE CHILLI SAUCE
100g birds eye chillies
100g long red chillies
2 cups white vinegar
2 cups sugar
2 teaspoons salt
2 cloves garlic, chopped

Remove the stalk from the chillies. Remove the seeds from half of the chillies for a milder sauce, or keep them whole.

Place the chillies, vinegar, sugar and salt on a blender. Process until blended.

Transfer to a saucepan and simmer for 15 minutes. Add garlic and simmer for a further 5 minutes. Pour into sterilised jars.

indy95, Apr 29, 5:42am
Chilli and Lime Dressing

80 ml fresh lime juice
65 g grated palm sugar or brown sugar
1 -2 red chillis finely chopped
1 clove garlic finely chopped
60 ml olive oil
1 T fish sauce

Heat the lime juice, sugar, chillis and garlic gently together just until the sugar is dissolved. Cool then stir in the oil and fish sauce.

This is especially good over chicken or as a " zingy " dressing for salad.

cookessentials, Apr 29, 8:42am
Spicy Apricot Sauce
3kg apricots (stone weight)
60g ground cloves
125g garlic
60g salt
1½ litres light vinegar
500gm onions
1kg sugar
½ teaspoon cayenne pepper
1 tsp ground mace
Juice of 2 to 3 lemons

Boil for 3 hours, strain and bottle.

cookessentials, Apr 30, 3:44am
Mustard Sauce Edmonds
Ingredients:
1 egg1/4 cup sugar1 tbsp flour1 tsp mustard powder, salt and pepper to taste1 cup of the liquid corned beef is cooked in1/4 cup malt vinegar
Method:
Beat egg and sugar with a fork in a saucepan, add flour, mustard powder salt and pepper, then stir in liquid gradually. Cook gently, stirring until mixture thickens.

fisher, Apr 30, 4:48am
Meatloaf Sauce Topping
Easy Mix:
1/4 cup ketchup. . 1/4 cup brown sugar. . 2 tsp hot english mustard. .
Hard Mix:. .
1/2 cup water. . 1/4 cup brown sugar. . 1/4 cup tomato sauce. . 2 tbsp vinegar. . 1/4 cup Worcestershire sauce. . 2 Tbsp lemon juice. .
1 small tsp coffee. . 2 tbsp butter. . Bring to boil and boil for 5 mins while stirring...

fisher, Apr 30, 4:49am
Onion Gravy. .
1 large onion. . 25gm butter . . 1 heaped tbsp flour. . 300ml vege water or vegetable stock. . 1 bay leaf. . 1 tsp dried sage. .
salt and pepper. . dash of shoyu (or dark soy sauce). .
Peel and chop the onion. Melt the butter in a frypan and sauté the onion with the sage and bay leaf for 5 mins...
Stir in the flour and cook for another 10 minutes until the onion is very soft and the flour has browned... Keep your eye on it...
Do not let the flour burn... Now gradually add the water, stirring to prevent lumps, and bring to the boil... Add the shoyu...
Add the seasoning and cook for another 10 minutes...
Remove the bay leaf and serve as it is or blend into a smooth sauce. .

fisher, Apr 30, 4:51am
Mushroom Gravy. .
1 onion, finely chopped . . 6-10 mushrooms, finely chopped(brown and white if you have them). . 1 tbsp olive oil. . 2-3 tbsp shoyu soya sauce. . pinch cayenne pepper. . dried dill / basil to taste. .
1/3 cup flour. . 11/2 cups vegetable stock. . 1 tsp marmite. .
Method:. .
In a medium saucepan, sauté the mushrooms and onions in oil on medium-high heat until onions are clear and mushrooms tender...
Add soy, cayenne, basil, dill and pepper and stir together. .
Remove from heat and slowly stir in flour, mixing well(it will become dry) Now slowly add stock a little at a time until everything becomes well mixed and there are no lumps. . leave it to simmer, stirring occasionally. .
Taste and add more marmite if required...

brianmac, Apr 30, 4:58am
Fisher... . I had JB in the store today... said what a lovely man you were when she and hubby stayed with you when they were up your way.

rainrain1, Apr 30, 5:51am
With absolutely THE BEST recipes too! ! !

fisher, Apr 30, 6:59am
The feeling in mutual brianmac. . magic folks and welcome up here anytime to the new house... we really had an international wine drinking session with aussie, sth african, french, nz and a host of others I cant remember...cooked up a storm and went ticky touring and a wee session at a small seaside pub. . real good company and simply lovely folks...

cookessentials, Apr 30, 10:02am
JB has been in the store a couple of times now and she asked about the recipe thread, she does not come on quite as often now... but spoke very fondly of you ( sorry forgot i had logged in earlier under our brianmac username!

cookessentials, May 1, 2:50am
Added the whole recipe to this as it is a lovely salsa
AVACADO BRIE AND BACON SKEWERS WITH SALSA VERDE

2 avocadoes
juice of one lemon
200g brie cheese
16 rashers bacon
16 wooden skewers
olive oil, for brushing

Salsa verde
2 cloves garlic
2 anchovy fillets
2 tablespoons capers
1 cup coriander leaves
salt & pepper
1 cup parsley
1 cup basil leaves
1 tablespoon lemon juice
1 cup avocado oil

METHOD

Cut each avocado in half and remove stone. Cut each half into quarters. Brush quarters with lemon juice.

Cut brie into 16 wedges. Wrap a rasher of bacon around one quarter of avocado and one wedge of brie, secure with skewer. Repeat with remaining avocado, brie, bacon and skewers. Brush with a little olive oil and grill for 5 minutes on both sides or until bacon is crisp.

To make salsa, place all ingredients except avocado oil and lemon juice in a food processor or mortar and pestle, process or pound until finely chopped. Gradually pour in oil and lemon juice.

Serve skewers with salsa.