SAUCES,DRESSINGS,MARINADES AND SUNDRY

 

ALFREDO SAUCE

AVOCADO & MANGO SALSA

BACON DRESSING

BLUE CHEESE DRESSING

CARAMEL SAUCE

CRACKED PEPPER SAUCE

CREAMY RUM SAUCE

CREAMY SALAD DRESSING

EASY CAESAR DRESSING

BLENDER HOLLANDAISE SAUCE

EASY TARRAGON BEARNAISE SAUCE

FUDGE SAUCE

GARLIC FRENCH DRESSING

LEMON COLESLAW DRESSING

LEMON SAUCE FOR FISH

MARINADE

BASIC MAYONAISE

MUSHROOM SAUCE

MUSTARD & DILL DRESSING

ORANGE DRESSING

PASSIONFRUIT SAUCE

 

 

ALFREDO SAUCE

 

• 1/2 cup Romano cheese , grated

 

• 1/2 cup parmesan cheese, grated

 

• 1 1/4 litres double cream

 

• 8 tblspns butter

 

• 1 clove garlic

 

• salt & pepper to taste

 

 

Melt the butter, then stir in the cream. Add both cheeses & garlic. Season to taste. Heat until all mixed but don't boil

 * Great for pasta

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AVOCADO & MANGO SALSA

 

• 1 avocado, peeled & diced

 

• 1 mango, peeled & diced

 

• 1/2 sliced red onion

 

• 3 tblspns finely chopped coriander

 

• dash tabasco sauce

 

• 2 tblspns lime juice

 

• 2 tblspns orange juice

 

• pepper & salt to taste

 

Combine all together

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BACON DRESSING

 

• 4 rashers bacon, diced

 

• 1 hard-boiled egg, chopped.

 

• 1/4 cup cream

 

• 1/3 cup vinegar

 

• 1 tsp sugar

 

• 1/2 tsp dry mustard powder

 

• 1/4 tsp garlic salt

 

• 1/4 tsp mixed dried herbs

 

• salt & pepper, to taste

 

 

Cook the bacon until crispy. Place in a pot with 2 tblspns bacon drippings & all remaining ingredients.

 Gently heat mixture through. Cool slightly then pour over a spinach salad or other green leafed salad.

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BLUE CHEESE DRESSING

 

• 3/4 cup sour cream

 

• 1 tsp worcestershire sauce

 

• 1/2 tsp dry mustard

 

• 1/2 tsp black pepper

 

• 1/2 tsp salt

 

• 1 clove garlic, crushed

 

• 1 1/3 cups mayonaise

 

 

• 100g crumbled blue vein cheese

 

 

Using an electric beater on low speed, combine the sour cream, worcestershire sauce, mustard, pepper & salt & garlic. Beat for about 2 - 3 minutes. Add the mayonaise and beat for another 1 1/2 minutes.

 Fold in the blue cheese.

 

Chill for at least 24 hours before serving.

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CARAMEL SAUCE

 

• 125g butter

 

• 1 cup brown sugar

 

• 1 cup water

 

• 2 tblspns golden syrup

 

• 1 1/2 tblspns corn flour

 

• 1/4 cup cream

 

 

Combine butter & sugar in a pot & stir over low heat until mixture is a thick syrup.

 Bring to the boil, reduce heat & simmer for 3 minutes.

 Combine water, golden syrup & corn flour & mix until smooth. Add to the brown sugar syrup & stir until smooth.

 Bring to the boil, reduce heat & simmer for 2 minutes.

 Remove from the heat & stir in the cream

 

*Serve warm or cold

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CRACKED PEPPER SAUCE

 

• 1/4 cup dry red wine

 

• 1/4 cup dry white wine

 

• 1/2 cup whisky

 

• 8 tblspns cold butter, diced

 

• salt to taste

 

• 1 1/2 tsps coarsely cracked black pepper

 

 

Place the wines in a pot & cook over high heat until hot. Add the whisky & cook until the mixture is reduced by half.

 Lower the heat to medium & add the butter , one piece at a time. Whisk well after each addition until well incorporated.

 Season to taste & stir in the peppercorns.

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CREAMY RUM SAUCE

 

• 1/4 cup rum or brandy

 

• 1/4 cup sugar

 

• 2 egg-yolks

 

• 1 cup whippped cream

 

 

Combine the rum & sugar & leave to stand for 1 hour.

 Beat the egg-yolks until thick. Beating continually, gradually add the rum sugar to the egg-yolks.

 Cover & stand 1 hour

 Fold in the whipped cream. Chill until ready to serve

 

* Nice with strawberries & Xmas pudding.

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CREAMY SALAD DRESSING

 

• Salt & pepper

 

• 1/4 tsp paprika

 

• 1/4 tsp sugar

 

• 1 clove garlic

 

• 3 tblspns oil

 

• 1 tblspn cider vinegar

 

• 1/4 cup sour cream

 

 

Combine all the ingredients, except for the sour cream.

 Using a whisk, add the sour cream to the other ingredients.

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EASY CAESAR DRESSING

 

• 3/4 cup Italian dressing

 

• 1 tblspn grated parmesan

 

• 1 tblspn sugar

 

• 1/3 cup mayonaise

 

• 1 tsp soy sauce

 

 

Combine all together.

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BLENDER HOLLANDAISE SAUCE

 

• 4 egg-yolks

 

• salt & pepper, to taste

 

• 1 tblspn lemon juice

 

• 125g butter

 

 

Blend the egg-yolks with the lemon & season to taste. Heat the butter until bubbling but not coloured.

 With the blender on medium, slowly pour the butter in. It will turn golden & thicken,

 Serve at once.

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EASY TARRAGON BEARNAISE SAUCE

 

• 4 egg-yolks

 

• 1/2 cup tarragon vinegar

 

• 1 green onion

 

• 1 bay leaf

 

• 250g butter

 

• salt & pepper

 

 

 Combine vinegar, onion, bay leaf with a few peppercorns, in a pot & bring to the boil. Reduce heat & simmer, to reduce by half.  Strain & cool. Melt the butter. Place egg-yolks in a blender & turn on low & gradually add the hot melted butter. When the mixture thickens, add 1 tsp of the vinegar & blend for a few seconds.  Continue adding the vinegar to the butter, teaspoonful by teaspoonful until all used up. Adjust the seasoning.

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FUDGE SAUCE

 

• 100g dark chocolate

 

• 3 tblspns butter

 

• 2/3 cup water

 

• 1 2/3 cups sugar

 

• 6 tblspns corn syrup

 

• 1 tblspn rum

 

 

Carefully melt the chocolate  & butter. Boil the water & add to the chocolate mixture, stirring well.

 Add the sugar & corn syrup & mix until smooth. Bring to the boil & boil for 9 minutes, without stirring.

 Remove from the heat & cool for 15 minutes. Stir in the rum.

 Serve warm

 

* Great for ice cream & pouring over profiteroles.

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GARLIC FRENCH DRESSING

 

• 3/4 cup oil

 

• 1/4 cup lemon juice

 

• 1 tblspn sugar

 

• 3/4 tsp salt

 

• 1/4 tsp paprika

 

• 1/4 tsp dry mustard

 

• 1/4 tsp pepper

 

• 1 clove garlic

 

 

Combine all together in a screw-top jar & shake well.

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LEMON COLESLAW DRESSING

 

 Whisk together :

 

• 1/2 cup mayonaise

 

• 1/2 cup sour cream

 

• grated rind & juice of 2 lemons

 

• 2 tblspns dijon mustard

 

• 2 tblspns oil

 

• 2 tblspns sugar

 

• 1 tblspn white wine vinegar

 

• 1 tblspn horseradish sauce

 

• 1 tsp celery seeds

 

• salt & pepper to taste.

 

Add enough to the coleslaw to taste.

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LEMON SAUCE FOR FISH

 

• 50g butter

 

• 3 egg-yolks

 

• 8 tblspns cream

 

• 1/4 tsp salt

 

• 1 tsp sugar

 

• grated rind & juice of 1/2 lemon

 

• 2 Tblspns parsley

 

 

Melt the butter. Beat the egg-yolks & add to the butter with the cream. Season with the salt & sugar. Stir over low heat, without boiling until it thickens. Add the juice, rind & parsley.

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MARINADE

 

• 1 tblspn sliced fresh ginger

 

• 2 cloves garlic

 

• 1/4 cup lemon juice

 

• 2 tblspns brown sugar

 

• 1/4 cup olive oil

 

• 1/4 cup soy sauce

 

• 1 green onion, chopped

 

 

Combine all ingredients together.

 Marinate chicken for 30 - 45 minutes

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BASIC MAYONAISE

 

• 3 egg-yolks

 

• juice of half a lemon

 

• salt & pepper, to taste

 

• 1 cup olive oil

 

 

Place egg-yolks, lemon juice & salt & pepper in a blender. Whiz to combine.

 Scrape down the sides. With the blender going, slowly add a few drops of oil at a time.

 Blend until the mixture is thick & creamy.

 Adding the oil too quickly will separate the mixture.

 

 DILL & CITRUS AOLI

 Add 1 clove garlic, 2 tblspns fresh dill & zest of 1 lemon to the egg mixture of the mayonaise.

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MUSHROOM SAUCE

 

• 2 tblspns butter

 

• 125g thinly sliced mushrooms

 

• 2 tblspn finely chopped shallots

 

• 2 tsp flour

 

• 1 clove garlic, crushed

 

• salt & pepper to taste

 

• 2 tblspns tomato paste

 

• 1/2 cup dry red wine

 

• 1/4 cup water

 

 

In a small pot, melt butter over medium heat. Add the mushrooms, shallots & garlic Saute until the shallots have changed colour.

 Remove from the heat.  Stir in the salt, pepper & tomato paste. Blend in the wine & water. Bring to the boil while stirring. Cover, reduce heat & simmer for about 20 minutes.

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MUSTARD & DILL DRESSING

 

• 1 tblspn sugar

 

• 2 tblspns water

 

• 2 tblspns dijon mustard

 

• 1 clove crushed garlic

 

• 1/4 cup white wine vinegar

 

• 1 cup oil

 

• 1 tblspn finely-chopped fresh dill

 

 

In a small pot, combine the sugar & water. Stir over low heat until the sugar has dissolved, then remove from heat.

 Using a whisk, mix the mustard & garlic until combined, then add the vinegar & sugar syrup & whisk well. Using the whisk, gradually add the oil drop by drop until the mixture begins to thicken. Add the remaining oil in a thin stream, whisking continually.

 Whisk in the dill.

 Pour into a sterilised jar & store in the refrigerator.

 

* Will keep for a month

 

*  Shake well, before using.

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ORANGE DRESSING

 

• 2 whole oranges, preferably Valencia's

 

• 1/2 cup sour cream

 

Juice the oranges. Combine with the sour cream & blend well.

 Chill until ready to use.

 

* great with a green salad.

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PASSIONFRUIT SAUCE

 

• 1/2 cup passionfruit pulp

 

• 1/2 cup sugar

 

• 2 tblspns cornflour

 

• 1/2 cup water

 

• 1 egg-yolk

 

• 1 tblspn butter

 

 

Combine the sugar & corn flour. Stir in the water & passion fruit pulp. Bring to the boil, stirring constantly.

 Beat 1/4 cup of the passion fruit mixture into the egg-yolk, then combine with remaining passion fruit. Add the butter & cook until blended & thick.

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