Sauce Recipes

[DJ...]

its got something else that im not sure about ..now i hope they dont use wine lol ..cause they say they dont ...but from the taste it is cream, butter, salt peppercorns and the crushed garlic

but not sure if to add flour or anythng else

No need to add flour if it is a cream-based sauce. Also the restaurants tend to use long-life cream instead of fresh cream which also has a different flavour - maybe try that?

Unlikely there is anything else in a garlic sauce than the bog-standard ingredients Ava posted...

[AvatarS]

Or try evaporated milk instead of the cream. I've seen that being used once.

[samr1wp]

i tried the packet sauce and taste the same as the spur but yeah i get what you saying

and for the garlic sauce i need to try the long life cream and evaporated milk (never knew both existed) ..

just not sure how to cook mussels as yet so thats for another thread soon

[DJ...]

Fry garlic in oil/butter, add lemon zest (no wine for you I assume), cream, salt, pepper, mussels, put on lid. Keep agitating the pot for 5 minutes and do not remove the lid. Your mussels are now cooked. Discard any mussels that do not open, eat the rest. It's that easy. Also, do not cook any mussels that are already open before cooking...

[samr1wp]

Fry garlic in oil/butter, add lemon zest (no wine for you I assume), cream, salt, pepper, mussels, put on lid. Keep agitating the pot for 5 minutes and do not remove the lid. Your mussels are now cooked. Discard any mussels that do not open, eat the rest. It's that easy. Also, do not cook any mussels that are already open before cooking...

and i can buy any closed mussels at the shop

what about half shell mussels ...can work as well but then i wont be sure which one is bad

[DJ...]

You're in CPT are you not? Buy fresh. Frozen mussels degrade very quickly and are barely representative of their fresh counterparts. If you buy frozen, then there is no point in the shells...

[samr1wp]

You're in CPT are you not? Buy fresh. Frozen mussels degrade very quickly and are barely representative of their fresh counterparts. If you buy frozen, then there is no point in the shells...

ok yeah i must look for fresh whole mussels then

thanks bud

hopefully by this weekend or next i can try this

[Freaksta]

Just made the DJ cheese sauce!

Came out really well, but I'm not a fan of the underlying wine flavour! I may try it again next time with just chicken stock and possibly add some mushrooms! Took pics, will post if I have time!

[DJ...]

Just made the DJ cheese sauce!

Came out really well, but I'm not a fan of the underlying wine flavour! I may try it again next time with just chicken stock and possibly add some mushrooms! Took pics, will post if I have time!

Hmmm, reduce the amount of wine reduction next time then. The acidity is vital to the process and it boosts flavours incredibly. I love the slight hint of wine in the sauce. Perhaps it's your preconception about cheese sauce, that it should taste of nothing but cheese? With this recipe there are layers of flavour to the sauce itself. Initially you get a burst of acidity and slight wine, then a ton of cheese flavour.

But cooking is about experimentation, so play with the quantities a little. Are you sure you reduced the wine enough? Whatever you do, don't remove the wine as the acidic nature of it helps to prevent the splitting of the fat inherent in cheese. Another thing to ensure is that you use a strong cheese, like parmesan, as it contains less fat, more flavour and you need less of it...

[Freaksta]

Hmmm, reduce the amount of wine reduction next time then. The acidity is vital to the process and it boosts flavours incredibly. I love the slight hint of wine in the sauce. Perhaps it's your preconception about cheese sauce, that it should taste of nothing but cheese? With this recipe there are layers of flavour to the sauce itself. Initially you get a burst of acidity and slight wine, then a ton of cheese flavour.

But cooking is about experimentation, so play with the quantities a little. Are you sure you reduced the wine enough? Whatever you do, don't remove the wine as the acidic nature of it helps to prevent the splitting of the fat inherent in cheese. Another thing to ensure is that you use a strong cheese, like parmesan, as it contains less fat, more flavour and you need less of it...

Yup the wine reduced to 30ml I tested with my measuring scoop! Maybe i must try different wine next time, tbh I'm not biggest fan of wine in general! It did taste good don't get me wrong but I found the wine just abit much, cheese flavour was good, just didn't like the under current of the wine! Would adding some shrooms work?

[DJ...]

Yup the wine reduced to 30ml I tested with my measuring scoop! Maybe i must try different wine next time, tbh I'm not biggest fan of wine in general! It did taste good don't get me wrong but I found the wine just abit much, cheese flavour was good, just didn't like the under current of the wine! Would adding some shrooms work?

Sure they would. Just cook them beforehand on a very high heat to get some browning going on them. Also, salt them a little when frying but be careful because the sauce is full of flavour as it is. You don't want to overpower them, but a little salt on the mushrooms when you cook them high and fast does help draw out a little extra moisture, which you won't want in your sauce. You could always substitute the chicken stock for mushroom stock made from steeping dried mushrooms in water for an hour. Personally I'd mix half and half chicken and mushrooms stock...

[APoc184]

I've always wanted to make my own home made sauces and last night I tried Black Pepper Sauce for the first time.

Would love if people can share similar recipes.

I didn't use exact measurements. Never really do.

Fry one finely chopped onion in butter until clear. Add 1 or 2 tablespoons of crushed peppercorns and about 150ml Beef Stock.
Let it simmer for about 3 minutes then add about 100ml cream or full cream milk.
Let it reduce until desired thickness. Should be able to coat the back side of a table spoon.
You can add salt to taste but the beef stock already adds plenty of saltiness.

It was awesome! I had plenty of sauce left after eating it with steak so I took fresh bread and pigged out.

[Devill]

Go on post your favourite sauce recipes

i love a simple mushroom sauce so i just cut up some mushrooms and fry them abit in butter before adding salt, pepper and little of crushed garlic

and then adding cream

cook for few mins of medium heat until desired thickness

I add to that two tablespoons of spread cheese and a 40ml of brandy for about every 300ml of mushroom sauce i want to make.