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Recipes ~ Sauces |
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From Chef Robert's Kitchen |
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| Try these variety of sauces for your next brunch or dinner. Your imagination is your only limitation. Substitute your favorite ingredient for one that is listed to make it your own. | ||
| Zippy Cocktail Sauce |
3/4 Cup Katsup Mix all ingredients well. Chill until ready to serve.
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| Béarnaise Sauce | 1 cup butter, melted and hot 3 egg yolks 3 tablespoons white wine vinegar 1 tablespoon onion, finely chopped 1 teaspoon freshly ground black pepper 1 teaspoon dry tarragon Put onions, vinegar, tarragon and pepper in a sauce pan and bring to a boil. Reduce to about 1-2 teaspoons of liquid. Stir constantly. Remove from stove and let cool. Put egg yolks and cooled mixture in a blender. Process for about 1 minute or until completely blended. Melt butter. Turn blender to high and slowly add the butter. Start out very slow. Serve immediately. This can be a tricky sauce so go slow and watch it very carefully. The sauce will get thick as you add the butter. Do not let it cool after it is mixed because it will separate. |
| Honey Mustard Barbecue Sauce | 1/3 cup Dijon mustard 1/3 cup dark honey 1/4 cup vegetable oil 2 tablespoons whole-grain or stone-ground mustard 2 tablespoon minced green onion (optional) fresh cracked black pepper Combine mustards in a bowl and mix well. Add other ingredients
and continue mixing until smooth. |
| Sweet Herbed Mustard Sauce | 1 cup prepared mustard 1/2 cup molasses 1/4 cup cider vinegar 1/4 cup honey 1 tablespoon corn oil 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper dash of cayenne pepper Combine the dry ingredients in a saucepan. Slowly add vinegar,
stirring until its well mixed. Add remaining ingredients and bring
to a boil. Reduce heat and simmer, stirring frequently for about
10 minutes. |
| Apricot Sauce |
1 can (1 pound) apricot halves (drained)
1/2 cup orange juice 2 tsp sugar In blender combine all ingredients. Process until smooth. Pour into pan, heat gently |
| Cranberry Sauce |
8oz. whole berry cranberry sauce
1/2 cup orange juice 2 tsp sugar 1 1/2 tbsp cornstarch In blender combine first three ingredients. Process until smooth.
Pour into pan, add cornstarch. Heat gently until thickened. |
| Cranberry Cream Sauce | 16oz. jellied cranberry sauce 16oz. heavy whipping cream Melt cranberry sauce over moderate heat. Reduce heat, add cream
stirring continuously until blended. Exceptional on Chicken Stuffed
with Wild Rice. |
| Tomato & Cream Sauce | 3 tbsp margarine or butter 3 Tbsp chopped carrots 3 Tbsp chopped onions 3 Tbsp chopped celery 1 can (13-16oz) tomato sauce 1/2 tsp sugar 1/2 cup heavy cream dash of black pepper Melt margarine in saucepan over moderate heat. Add onions, carrots,
celery and sauté. Add tomato sauce, pepper and sugar. Bring
to a boil. Reduce heat and simmer 10-20 minutes. Remove from heat,
stir in cream |
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Mushroom Wine
Sauce |
2 Tbsp vegetable or olive oil 2 Tbsp margarine or butter 1/4 cup chopped onions 1 1/2 cups sliced mushrooms 2 bay leaves 1/2 tsp oregano 4 Tbsp flour(5 tbsp for thicker) 1/4 cup dry red wine 1 can (12-14oz.)chicken broth 2 tsp parsley Melt margarine in saucepan over moderate heal. Add onions, mushrooms,
bay leaves, oregano and sauté. Add flour, continuously stirring
slowly. Add wine and broth stirring continuously until thick. Stir
in parsley. |
| White Wine Basil Sauce | 1 Tbsp vegetable or olive oil 1 Tbsp margarine 4 Tbsp flour (5 for thicker) 1 Tbsp chopped onions 1/3 cup dry white wine 1 can (12-14oz.) Chicken broth 1/4 tsp basil In a saucepan over moderate heat melt margarine in oil. Add onions
and sauté. Add flour stirring continuously. Slowly add wine,
broth and basil, stirring continuously until thick. |
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Dill Sauce
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2 Tbsp butter Melt butter over moderate heat (do not brown). Add flour, whisk until well blended. Add milk while stirring the flour mixture vigorously. Stir until thickened, then stir in dill. Simmer for 5 minutes. Season to taste. |
| Bleu Sauce |
1/3 cup bleu cheese Combine blue cheese, milk, butter and black pepper in saucepan
over moderate heat and cook until blended and creamy. Add heavy
cream and reduce heat to low, stirring continuously. Add parmesan
cheese and blend into sauce |
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Chili Sauce
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3 Tbsp oil |
| Bordelaise Sauce Wonderful for Steaks | 2 Tbsp butter 1 shallot, minced 1 clove garlic, minced 1 slice onion 1/4 carrot cut into very thin slices 1 sprig parsley 6 peppercorns 1 clove 1 bayleaf 2 Tbsp flour 1 Cup beef bouillon 1/4 tsp salt 1/8 tsp pepper 1/3 Cup burgundy or other hearty red wine 1 Tbsp chopped fresh parsley Melt butter in sauce pan. Sauté next 8 ingredients in the
melted butter until the onion is golden. Remove from heat, add the
flour and stir until smooth (use a wisk if you have one). Strain the sauce, discarding vegetables and herbs. Add salt, pepper, burgundy, chopped parsley. Serve immediately. |
| Lemon Dill Sauce | 1/2 tsp. finely shredded lemon peel 1 (8 oz.) carton plain lowfat yogurt 1/4 c. sliced green onions 1/4 c. snipped fresh dill or 1 tsp. dried dill weed 1 tbsp. capers In a small mixing bowl, combine lemon peel, yogurt, green onions, dill and capers. Add half the mixture to the blender container; cover and blend until smooth. Stir into remaining mixture in the bowl. Great with steamed or grilled Salmon |
| Sweet & Sour Sauce |
Great for dipping with our Beef & Pork Baked Meatballs! 4 cups Orange marmalade |