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Sauces Recipe list
- Aioli
- Basil oil
- Pesto
- Satay sauce
- Spiced Sauce
- Sweet & sour sauce
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Aioli
Ingredients - serves 4
- 3 garlic cloves
- 1/4 tsp sea salt
- 2 tsp lemon juice
- 1 egg yolk
- 175ml extra virgin olive oil
Method
1. In a peste and mortar grind the garlic cloves and salt to a smooth paste.
2. Transfer to a bowl, add the lemon juice and egg yolk then whisk together.
3. continue whisking while adding the olive oil in a slow, steady stream.
4. Whisk until the aioli is thick, creamy and pale in colour.
5. Store in the fridge until required.
Tip: garlicky aioli makes a perfect dip for king prawns sizzling from the BBQ, hot chips, crunchy, raw vegetable crudites, or why not try smothering barbecued lamb chops for a flavour sensation!
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Basil oil
Ingredients
- basil leaves
- garlic clove
- salt and pepper
- extra-virgin olive oil
Method
Put a large bunch of basil leaves and peeled clove of garlic into a food processor with a good pinch of salt and pepper, and with the motor running, slowly drizzle extra-virgin olive oil through the funnel until you have a lovely green puree. Pour into a jar, cover and store in the fridge. It makes an aromatic salad dressing and is delicious drizzled over pizza or roasted vegetables.
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Pesto
Ingredients - serves 4
- 50g basil
- 30g pine nuts, toasted
- 30g parmesan cheese, freshly grated
- 1 clove garlic, peeled and crushed
- 85ml olive oil
- salt & freshly ground black pepper
Method
1. Put the basil, parmesan, garlic ad pine nuts into a food processor and season well.
2. Whiz together and with the motor still running, pour the oil in until the pesto
thickens.
3. Store in a clean jar in the fridge covered with a slick of oil to prevent it drying out.
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Satay sauce
Ingredients
- 100g crunchy peanut butter
- 2 cloves of garlic
- 100g creamed coconut
- one small onion
- 1 tbsp of lime juice
- about 1 tsp of chilli powder, to taste
- 1 tbsp soy sauce
- 150ml water, as needed
- 2 tsp of peanut oil
Method
1. Finely chop the onion and fry it in the peanut oil until soft. Stir in the peanut butter and chilli powder, gradually adding some of the water.
2. Now add the creamed coconut, and stir continuously whilst it dissolves. Continue to heat for about five minutes and keep stirring.
3. Add more water if the sauce is becoming too thick. Finally, stir in the soy sauce and the lime juice and heat for a further minute.
Tips: Serve with chicken kebabs and pork.
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Spiced sauce for sausages (Pfefferkuchensauce für Würste) - from
Silesia
 Ingredients - makes/ serves ...
- 1/2 lb gingerbread
- 1 pint (1 1/4) malt beer
- Small root hamburg parsley, chopped
- 1 stick celery, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 pint (1 1/4) meat stock
- Salt, pepper
- 2 sprigs parsley, chopped
- 1 tbsp (1 1/4) vinegar
Method
1. Crumble the gingerbread in a bowl and cover with the beer. Leave to soak.
2. Cook all the vegetables until tender in the meat stock, add seasoning and
parsley.
3. Squeeze the gingerbread dry, stir into the stock and vegetables. Continue cooking until the stock is thick. Add the vinegar and whisk with a wire whisk.
4. German sausages of the boiling type are then cooked very slowly in the sauce, to which some cooks like to add chopped blanched almonds and raisins.
5. The sausages, with their sauce, are served with mashed potatoes.
Hint and Tips: Hamburg parsley is a root with a flavour between a parsnip and celeriac.
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Spinach pesto spread
Ingredients - serves 4
- 125g frozen chopped spinach, thawed
- 1/2 cup grated Parmesan cheese
- 1/8 cup fresh basil leaves
- 1-2 garlic cloves
- 1/4 cup olive oil
- 1/6 cup mayonnaise
- 1 tbsp lemon juice
- Salt and pepper to taste
Method
Drain thawed spinach well by pressing into a strainer until very little liquid is removed. Combine spinach with cheese, basil and garlic in food processor or blender until mixed.
With machine running, gradually add olive oil, a little at a time through feed tube, until a thick paste forms. Then add mayonnaise. Stir in lemon juice and salt and pepper, cover, then store in refrigerator. Serve as appetizer dip with crudites and french bread, or as a sandwich spread.
Hints and tips: this spread recipe will last for several days in your refrigerator. It makes a fabulous sandwich spread with some fresh summer tomatoes and crusty bread or pita bread. Or combine it with some sour cream or mayonnaise for a healthy vegetable dip recipe.
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Sweet and Sour sauce
Ingredients
- 2 tbsp malt vinegar
- 1 1/2 tbsp sugar
- 1/2 tbsp tomato puree
- 1 dessertspoon corn flour
- 1 1/2 tbsp soy sauce
- 1/4 pint water
- one small can of chopped, drained pineapple
- pineapple juice (drained from can)
Method
1. Blend together the vinegar, sugar, tomato puree, corn flour, pineapple juice and soy sauce.
2. Transfer the mixture to a pan, bring to the boil and simmer gently until the mixture thickens.
3. Stir in the pineapple.
Tips: Serve with barbeque chicken, pork and spare ribs.
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