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Mustard Sauce 01
Author: Sauce Recipes
Difficulty: Easy
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: Serves 6
2 shallots, finely chopped 150ml white wine 1 bay leaf 2 tsp light soft brown sugar 2 tbsp English mustard 1 tbsp wholegrain mustard 200ml crème fraîche
Place the shallots, wine, bay leaf and sugar in a pan. Bring to a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.
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Whiskey Cream Sauce 01
30ml Scottish Whisky 150ml Double Cream Salt pepper
Add 30ml of whisky to a hot saucepan and set it alight. Add 150ml of double cream. Season with salt and pepper. Lower the heat and allow the liquid to reduce by about half, to a pleasing consistency. Serve.
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Whiskey Cream Sauce
Author: Sauce Recipes
Difficulty: Easy
300ml (1/2pt) whipping cream 2tbsp wholegrain mustard salt and freshly ground black pepper 2tsp heather honey 2tbsp whisky
Pour the cream into a saucepan and blend in the mustard and honey. Heat gently, stirring, until just below boiling point. Stir in the whisky. Season with salt and pepper to taste. Heat through for a further 1 minute and serve immediately.
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Whiskey Sauce
Author: Sauce Recipes
Difficulty: Moderate
500ml/17fl oz double cream 2 tsp wholegrain mustard 1 tbsp Dijon mustard 2 tsp whisky sea salt and freshly ground white pepper 1 tbsp chopped fresh chives ½ lemon, juice only
Heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to mix well together. Increase the heat until the sauce is simmering. Continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Whisk in the lemon juice.
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Lemon Glaze Sauce
Author: Sauce Recipes
Difficulty: Moderate
2 tablespoons whole cloves ½ cup firmly packed brown sugar 2 tablespoons corn flour 1¼ cups water ½ cup raisins 3 tablespoons lemon juice 1 tablespoon brown mustard ¼ teaspoon ground cinnamon
In a saucepan, stir together whole cloves, brown sugar, corn flour, water, raisins, lemon juice, brown mustard, and cinnamon. Bring to a boil and cook until thickened. Strain, remove the whole cloves, and put them on one side. Remove the ham from the oven about half an hour before the end of the baking time. With a sharp knife make diagonal cuts across the surface of the ham. Push the cloves into the ham skin along the cuts. Spoon ⅓ of the glaze on top of the ham, and the remaining glaze at 10 minute intervals.
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Orange Basting Sauce
Author: Sauce Recipes
Difficulty: Easy
½ cup orange marmalade 1 orange, peeled, pipped and cut into small pieces ¼ cup white wine 1 tablespoon honey 1 teaspoon Worcestershire sauce
In a small saucepan over low heat cook the marmalade, chopped orange, white wine, honey, and Worcestershire sauce, stirring occasionally, until the marmalade is melted. Spread over grilled meats whilst they are cooking.
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Horseradish BBQ Sauce
Author: Sauce Recipes
Difficulty: Easy
2 teaspoons Worcestershire sauce 1 cup butter ½ cup lemon juice ½ cup cider vinegar ½ cup tomato ketchup ⅛ teaspoon liquid hot pepper sauce ⅓ cup prepared horseradish ½ teaspoon salt ¼ teaspoon pepper
In a small saucepan over medium-low heat mix Worcestershire sauce, butter, lemon juice, cider vinegar, ketchup, liquid hot pepper sauce, horseradish, salt, and pepper. Bring just to a boil, reduce the heat and simmer for 15 minutes. Serve.
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Wine Foam Sauce
Author: Sauce Recipes
Difficulty: Moderate
1 egg 1 dessertspoon of sugar 1 strip of lemon peel ¼ pint of sherry or marsala
Slightly warm the sherry in a heat proof basin. Add all the other ingredients to the sherry. Put the basin over a pan of hot water. Whisk well for 10 minutes or until the sauce has a froth on it. Be careful not to heat too much as the sauce will curdle. Serve and eat at once.
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Veloute Sauce
Author: Sauce Recipes
Difficulty: Easy
½ pint of chicken stock 1 tablespoon of flour 1 oz. butter A little cream Pepper Salt Squeeze of lemon juice
Mix the flour with a little of the stock to form a smooth paste. Put the rest of the stock in a saucepan, heat well, then add the paste. Add salt and pepper. Simmer for 5 minutes Add the butter, a little cream and the lemon juice just before serving. Do NOT let it boil. Serve
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Treacle Sauce
Author: Sauce Recipes
Difficulty: Easy
1 gill of water ½ lb of syrup or treacle. 1 oz. butter Lemon juice 1 level dessertspoon of arrowroot
Mix the arrowroot and a little water to form a smooth paste. Put the rest of the water, the butter and syrup into a saucepan and bring to the boil. Add the paste and cook for 2 or 3 minutes. Add a squeeze of lemon juice just before serving. Serve.
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