Sweet & Sour Sauce

Mushroom Sauce

Boiled Ham Sauce

Mustard Sauce/Dip

Chasseur Sauce

Béchamel Sauce

Various dressings
Thousand Island.
Apricot
Garlic

Links to other pages
Caviar Sauce
Mayonnaise Verte
Liver (roast poultry)
Madeira (roast meat)
Mustard Cream (pork)
Newburg & Thermidor

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INGREDIENTS

2 Tb/sp corn flour
4 Tb/sp Soy sauce
1 Tb/sp honey
1 Tb/sp ground ginger
2 Tb/tsp. sugar
4 Tb/sp vinegar

1 cup stock

METHOD

Mix together in this order, by hand or in a liquidizer, cornflower, ginger, honey, sugar, vinegar, soy,  stock.

Cook stirring all the time until smooth and clear.

Note!

• Food coloring can be added (red or green) to make it more interesting.
• If tinned pineapple is to be used in the stir fry then leave out the sugar and use the sweet pineapple juice instead of the stock.

 MUSHROOM SAUCE

 TO BE SERVED WITH VEAL, PORK AND BEEF

INGREDIENTS

Finely chopped shallots
Butter
Thinly sliced mushrooms
Chicken stock
Cream
Flour
salt, pepper and lemon juice
egg yolk
1 cup white wine

METHOD

Braise shallots in butter with mushrooms - sprinkle a little flour over stir in the stock
Simmer until the mushrooms are tender
Add cream
Flavor with salt, pepper, lemon juice
Thicken by whisking in egg yolk(s)

Add white wine to correct consistency
 

SAUCE FOR BOILED HAM (cold)

INGREDIENTS

1 cup red current jelly
half cup red wine
juice of 2 oranges
1 t/sp full of mustard
peel of one orange cut into thin strips after removing the pith

METHOD

Blend (Mix) jelly with the wine and orange and mustard
This mixture should be kept cool

It can be used as a sauce for any kind of cold meat especially game.

MUSTARD DIP OR SAUCE

Particularly good with smoked pork.

INGREDIENTS

1 cup sugar
2 Tb/sp dry mustard
1 t/sp flour
half t/sp salt
half cup vinegar
half cup boiling water
1 beef cube
2 eggs well beaten

METHOD

Mix dry ingredients and add the vinegar
Add boiling water
In a chafing dish. (over a double boiler)
heat while whisking (chafing) until mixture begins to thicken
Stir this mixture into the beaten egg
Pour back into the chafing dish and thicken again over heat.

NOTE:
This sauce is good hot or cold and can also be served with Vienna's, franks or cheese cubes for dipping

Chasseur Sauce

1 t/sp  butter
1 t/sp  flour

Make a roux and add

2 cup beef stock,
1 t/sp tomato paste,
pinch black pepper.

Simmer for 10 min add

2 chopped mushrooms,
1 Tb/sp chopped onion,
1 Tb/sp oil.

Fry to glaze onion and add,

1/4 cup white wine,
1 t/sp sherry,

Simmer & serve hot.

Note!
You can add a knob of butter just before serving if you want it richer.

Béchamel Sauce

250 ml milk, 1 slice onion, 6 pepper corns, bay leaf, blade of mace. Infuse over a gentle heat for 5 to 10 minutes. Strain and allow to stand.

1 oz butter
1 rounded tbls flour
pinch of pepper
pinch of nutmeg

Method
Melt butter in a pan, stir in flour and gradually blend in the strained milk infusion.
Stir over heat until boiling and then allow to boil for 2 minutes.

Set aside.

VARIOUS Dressings

Thousand Island.
1/4 cup mayonnaise
1/4 cup sour cream or yogurt
4 Tb/sp green pepper
1 Tb/sp chives
2 t/sp vinegar
5 drops Tabasco

Blend & serve

Apricot
2 cup  cream cheese
6 Tb/sp apricot puree
1 Tb/sp lemon juice
3 Tb/sp mayonnaise
pinch of salt
Blend & serve

Garlic
6 Tb/sp cream or yogurt
1 clove  crushed garlic
2 t/sp  sugar
salt & pepper
Blend & serve

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