Re: SAUCE CORNER....
Basic Mayonnaise with Variations
1 large egg or 2 egg yolks
1 tablespoon white wine vinegar white vinegar or white rice vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1/8 teaspoon sugar
1/8 teaspoon ground white pepper, or to taste
Salt to taste
1 cup vegetable or oil (preferably canola)
- Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady stream, until the mixture is well combined and thickened.
- Taste and adjust the seasoning, as desired. Store in the refrigerator in a container with a tight-fitting lid for 3 to 4 days.
Note: Homemade mayonnaise will not be as thick as commercially made mayonnaise.
Makes 1 cup.
Variations:
Garlic Mayonnaise (Aïoli) Add 2 teaspoons minced garlic (roasted for an additional flavor boost) with the first group of ingredients.
Re: SAUCE CORNER....
**Basic Espagnole Sauce (Brown Sauce)
Sachet:**
1/2 bay leaf
2 parsley stems (no leaves)
1/8 teaspoon dried thyme leaves
1 clove garlic
1 piece of cheesecloth, cut into a 6-inch square
1 piece of butcher's twine, cut 12 inches long
1 small onion, peeled
1 carrot, peeled
1 stalk celery
1 clove garlic
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons additional butter
6 cups beef stock or bouillon, room temperature
2 ounces tomato puree
1/8 teaspoon salt
1 1/8 teaspoon ground white pepper
- To make sachet, place the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The other end of the string (the long end) will be suspended from the handle of the saucepan.
- Cut the onion, carrot and celery into medium (1/2-inch) dice. Set aside. Mince garlic.
- ]Heat the 1/2 cup butter in small saucepan until hot. Whisk in the flour (to a paste consistency) and cook over medium heat, stirring constantly, for 5 to 6 minutes until mixture (roux) bubbles, turns light brown in color and has a nutty aroma. This is called a dark roux. Set aside.
- Place the remaining 2 tablespoons butter in heavy, 4-quart stockpot over medium heat.
- Add the onion, carrot and celery. Saute the vegetables, stirring often, for about 5 to 6 minutes or until well browned. Add minced garlic and saute another 1 to 2 minutes.
- Add the cooked roux to the vegetables, stirring to combine.
- Gradually, pour in the brown stock and then the tomato puree.
- Tie the pre-made sachet to one handle of the stockpot, letting it dangle in the liquid.
- Bring to a boil, skimming off any impurities from the surface, as needed.
- Reduce heat and simmer, uncovered, for about 2 hours, skimming the surface occasionally, until the sauce is reduced to about 1 quart.
- Untie sachet. Then pour sauce (and sachet) into a fine strainer or china cap lined with cheesecloth. Use a ladle or spoon to gently press any remaining vegetables through the strainer. Discard the sachet.
- Season to taste with salt and white pepper, if desired
*]Set over a double boiler filled with warm water until ready to serve. Or cool completely, then cover and store in the refrigerator in an airtight container for up to I week. Sauce may also be frozen for up to 3 months.
Makes about 1 quart.
Re: SAUCE CORNER....
Beurre Blanc (meaning "white butter"), this classic French sauce is composed of vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth. It's excellent with poultry, seafood, vegetables and eggs
**Beurre Blanc
**1/4 cup white vinegar
1/4 cup fresh lemon juice
1 tablespoon minced shallots(Onions)
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
12 ounces (1 1/4 cups) butter, chilled and cut into pieces
A squeeze of fresh lemon juice
- In a heavy saucepan, boil first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Remove from heat
- immediately beat in half the butter, until it forms a creamy paste.
- Set saucepan over low heat and continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise.
*]Remove from heat, season to taste with salt, pepper and a squeeze of lemon.
Makes about 1 1/4 cups.
Re: SAUCE CORNER....
**Cooked Hollandaise Sauce
**3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/4 teaspoon salt, optional
1/8 teaspoon paprika
Dash ground red pepper
*]In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and refrigerate if not using immediately
Makes about 3/4 cup.
Re: SAUCE CORNER....
***Chinese Mustard Dipping Sauce
2 teaspoons mustard powder
3 tablespoons soy sauce
2 tablespoons cider vinegar
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
Water, for thinning as desired
1.Combine all ingredients in small bowl; let rest for at least an hour to allow flavors to meld. Taste and thin with water, if desired.
2.
Serves 6.
Re: SAUCE CORNER....
peanut sauce
3 shallots (onions)
2 garlic cloves
1 cup salted roasted peanuts
2 tablespoons vegetable oil
1 teaspoon Thai red curry paste
1 cup light coconut milk plus additional for thinning
1 tablespoon fresh lime juice
1/2 teaspoon brown sugar
Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
Re: SAUCE CORNER....
walnut, Pineapple Cola Sauce
8 ounces smoked walnut, diced
2 cups demi-glace (available in markets of pakistan by KNORR) or 1 package demi-glace mix dissolved in 1 cup water
1/2 cup vinager
1 (8-ounce) can pineapple tidbits, juice drained and reserved--if needed add enough water to juice to measure 1 cup
1 cup cola (do not use diet cola)
- Over medium heat in a medium saucepan, fry the diced walnut until crispy.
- To the cooked walnut add the demi-glace, vinager, cola, reserved pineapple juice and the pineapple tidbits.
- Bring to boil and simmer uncovered over medium-high heat for about 10 minutes, or until the sauce has reduced by half.
- Serve warm with roasted chicken .
Makes 6 servings.
Re: SAUCE CORNER....
*Caramel Sauce
*
Ingredients
1 cup of sugar
6 Tbsp butter
1/2 cup heavy cream
the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. the caramelized sugar will be much hotter than boiling water.
Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. ( Store in the refrigerator for up to 2 weeks. Warm before serving.
Re: SAUCE CORNER....
Figaro Sauce
2 tablespoons lemon juice
1 large egg
1/8 teaspoon salt
1/8 teaspoon white pepper
1/2 cup butter, melted
1/2 cup peanut oil
2 tablespoons tomato sauce
1 tablespoon chopped flat-leaf parsley
- Place lemon juice, egg, salt, and white pepper in a food processor. Blend for 1 to 3 seconds. Add melted butter while still running, then add peanut oil. Blend in the processor for 20 seconds or until smooth. Blend in tomato sauce and finely chopped parsley.
Makes about 1 1/3 cups.
Re: SAUCE CORNER....
*Demiglace
*
1 quart brown stock( beef)
1 quart espagnole sauce
1.Reduce the stock by 1/3.
- Add the sauce Espagnole and reduce until you're left with one quart.
3.Strain the sauce through cheesecloth.
Re: SAUCE CORNER....
I've been trying the many recipe of humus but never get the desired results. Thanks for posting. I will try yours.
Re: SAUCE CORNER....
**Cherry Ice Cream Sauce
**4 cups halved fresh sweet cherries
2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup lemon juice
1 cup water
1 (1 3/4 ounce) package powdered fruit pectin
- Combine cherries, sugar, corn syrup and lemon juice. Let stand 30 minutes; stir occasionally.
- Combine water and pectin; bring to boil and boil hard 1 minute. Pour over cherry mixture; stir about 3 minutes.
- our into clean containers; cover with tight-fitting lids. Let stand at room temperature until cool. Freeze.
Makes 6 half-pints
Serving Tips: Serve on ice cream, yogurt, puddings or cake.
Re: SAUCE CORNER....
**Chervil Sauce
**2 tablespoons butter
2 tablespoons all-purpose flour
3 tablespoons chopped chervil(fresh parsley
1 green onion, chopped
1/2 teaspoon grated lemon peel
1 1/4 cups half and half
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
- In a heavy saucepan over low heat melt butter; add flour, stirring until smooth. Cook for 1 minute, stirring c)onstantly. Stir in finely chopped chervil, chopped green onion, and grated lemon peel.
- Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened. Stir in lemon juice, salt, and pepper.
*]Serve over fish or vegetables.
Makes about 2 cups.
Re: SAUCE CORNER....
Besides being a wonderful accompaniment for shrimp, this sauce goes well with fried fish and other hot seafood.
**
Cocktail Sauce with Capers
**1/2 cup chili sauce (or ketchup)
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons chopped capers
1 teaspoon chopped onion or shallot
1 teaspoon chopped celery
1/2 teaspoon Worcestershire sauce
1/2 teaspoon horseradish (optional)
1/4 teaspoon hot pepper sauce
1/4 teaspoon dried tarragon leaves, crushed
Freshly ground black or white pepper
*]Combine all ingredients in a non-reactive bowl and mix well. Refrigerate for a minimum of 2 hours to allow flavors to blend.for a couple hours.
Makes about 1 cup.
Re: SAUCE CORNER....
Enchilada Sauce2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
- Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
- Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
Re: SAUCE CORNER....
**Garden Marinara Sauce
**1/4 cup olive oil
3 large onions, coarsely chopped
3 or 4 garlic cloves, minced or pressed
6 pounds ripe tomatoes, peeled and chopped; or 4 (28-ounce) cans tomatoes, drained and chopped
1 cup lightly packed fresh basil leaves, chopped
1/2 to 1 tablespoon sugar
Salt and freshly ground pepper to taste
- Heat oil in a wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are golden brown, about 20 minutes.
- Add tomatoes and basil. Cook over medium heat, uncovered, stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts, about 45 to 60 minutes.
*]Add sugar and season to taste with salt and pepper. If made ahead, let cool; then cover and refrigerate for up to 1 week or freeze for up to 6 months. Reheat to boiling before serving.
Makes about 2 quarts.
Re: SAUCE CORNER....
** Hot Rod Sauce**1/4 cup diced onions
1 tablespoon butter or margarine
1/2 cup water
2 tablespoons vinegar
1 cup chili sauce
1/4 cup lemon juice
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1 tablespoon Worcestershire sauce
*]Brown onions lightly in butter or margarine. Add remaining ingredients one at a time, stirring with each addition. Simmer for 20 minutes stirring occasionally.
Re: SAUCE CORNER....
SATAY SAUCE
2 onions
2 tablespoons peanut oil
1/4 cup roasted peanuts
1/2 teaspoon chili powder
1/3 cup warm water
1 tablespoon brown sugar
1-2 tablespoons soy sauce
juice of 1/2 lemon
salt
Thinly slice one onion and saute in oil.Cut the second onion into quarters and add to blender or food processor with chili powder and process until smooth. Add mixture to saute pan with onion, cook 2-3 minutes until heated through and slowly stir in the sugar and water. Add soy sauce and lemon juice and continue to cook 3-5 minutes.
Season to taste with salt