Sauce Recipes

I.am.Sam

I.am.Sam

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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
 
Last edited:
A simple cheese sauce usually does it for me.

2 tablespoons butter, melted. Mix in 2 tablespoons flour, and blend until pasty. Add about 600ml of milk, and blend until smooth. Then add about 100g of cheese. Smooth, simple, tasty. Seldom even needs salt. Can add a few bits and bobs here and there to change it up a little if you like.

Other goodie is a tomato/onion mix. 4 fresh tomatoes, chopped roughly. 2 onions chopped, not too fine. Fry onions in about 2 tablespoons of oil, with a fair helping of fresh rosemary (without the stalk), fresh thyme and a little bit of finely chopped fennel. Mix in the tomatoes and simmer until they have broken down. Add 1-2 tablespoons of honey, and a touch of balsamic vinegar.

Serve over mashed potato, pap, or any other starch that needs a little help.
 
I like making this sauce to accompany fish (frozen hake). I make the sauce while at the same time frying the fish in the same pan so at the end its all delicious.

Onion
Chilli (optional)
LOTS of white pepper
Salt
Cream
Squeeze of Lemon
Mixed Herbs

Basically fry the onion with the fish then add lots of black pepper and some salt and mixed herbs and chilli. Then pour in the cream and reduce for a bit and finally add a squeeze of lemon...

Delicious with mashed potato.
 
10 birds eye chillies + a clove of garlic + a teaspoon of cayenne pepper in the blender. That's the only sauce I need
 
I know there is another thread of DJ.. for Food Science, but I think it would be great if DJ.. can explain in this thread how the hell to make a good white sauce in the damn microwave. Mine always stays runny and never seems to thinken up. I use Ina Paarman's tub of white sauce powder and also the instructions on the container.
 
black pepper mushroom sauce:

Ingredients:
1 can of denny`s black pepper mushrooms

open it and heat it in the mike for 30 secs
 
Picard said:
...can explain in this thread how the hell to make a good white sauce in the damn microwave. Mine always stays runny and never seems to thinken up. I use Ina Paarman's tub of white sauce powder and also the instructions on the container.
Click to expand...

Do it on a stove plate on low heat.

A basic bechamel,
2 Tbs butter (not that crap they call margarine)
2 Tbs flour
1 cup of full cream milk

Melt the butter and then whisk in flour and keep whisking for about 3 minutes, don't let it go brown. This is your roux. Now slowly pour in the milk and keep on whisking until it gets to the right consistency. You can also add more milk later if it gets to thick for your liking.

You can add a dash of salt and pepper for seasoning. What you have here is a base for a lot of other sauces where you add extra stuff.
This is how I make my cheese sauce but add some more milk followed by grated mature cheddar I slowly whisk in. Lot's of variations on this.
 
Last edited:
ponder said:
Do it on a stove plate on low heat.

A basic bechamel,
2 Tbs butter (not that crap they call margarine)
2 Tbs flour
1 cup of full cream milk

Melt the butter and then whisk in flour and keep whisking for about 3 minutes, don't let it go brown. This is your roux. Now slowly pour in the milk and keep on whisking until it gets to the right consistency. You can also add more milk later if it gets to thick for your liking.

You can add a dash of salt and pepper for seasoning. What you have here is a base for a lot of other sauces where you add extra stuff.
This is how I make my cheese sauce but add some more milk followed by grated mature cheddar I slowly whisk in. Lot's of variations on this.
Click to expand...

You can make this in the microwave too...

I do the same just make sure you use a sieve to sieve flower into jug or what ever, whisk it, microwave for a min or two, whisk, min or two whisk etc add cheese.. I just put butter milk and cream all in at the beginning with the sieved flower. Makes less mess than on the stove!

Should come out 100%, if you don't sieve you might get lumps!
 
Picard said:
I know there is another thread of DJ.. for Food Science, but I think it would be great if DJ.. can explain in this thread how the hell to make a good white sauce in the damn microwave. Mine always stays runny and never seems to thinken up. I use Ina Paarman's tub of white sauce powder and also the instructions on the container.
Click to expand...

I've never made it in the microwave before, and never ever use tubs/packets of pre-packaged bullschit either. Sorry, I can't help you here, Picard...
 
ponder said:
Do it on a stove plate on low heat.

A basic bechamel,
2 Tbs butter (not that crap they call margarine)
2 Tbs flour
1 cup of full cream milk
Click to expand...

That's a white sauce. A bechamel in its truest form is made with an infused milk. Also the one cup of milk will probably not be enough - going to land up with a really thick, gloopy sauce when it begins to cool. There's enough gluten in 2 Tbs of flour to thicken up at least 500ml of liquid, you just need to let it cook for longer and stir to tie up the gluten bonds. I can go into some serious science here but I don't think the science of white sauce is really all that interesting.

I tend not to make white/bechamel sauces these days. They mask the flavour of the actual sauce you're trying to make. I prefer to make reductions bursting with flavour and add stock (to varying degrees of strength) to dilute them. If you cover whatever you're cooking in a tiny layer of cornstarch and add to the medium temp liquid, you'll create a decent low carb, low salt, flavour boosting substitute to a bechamel. Far healthier; far tastier; spectacular for a cheese sauce. It is the business if you're willing to give it a try...
 
Personally, I like reduction based sauces. Here's my cheese sauce recipe:

Reduce 300ml white wine to 30ml (yes, that is correct)
Add 300ml chicken stock
Coat two handfuls of grated, strong cheese in corn flour (shake in a tupperware). Remove excess cornflour.
Ensure your liquid is far off the boil, but not luke-warm. Should still be hotish to the touch. Between 60C to 70C is good here.
Add your cheese handful by handful and stir very slowly.
Once melted, stop stirring - if you continue, the proteins will align and start to get very thick.
Hold it at this temp for about 5 minutes.

Your cheese sauce is done, and tastes incredibly cheesy. Far better than any bechamel could ever achieve.

See, science doesn't have to take forever.

There are a few precautions here: the reason you're coating the grated cheese in corn flour is two-fold. One, it will thicken the sauce. Two, it prevents the fats in the cheese from splitting, which can still happen if the temp of the liquid is too hot. What happens is the corn flour gelatinises temporarily around the cheese and allows for a slow melt, which is what you're after here. This prevents the fats from being pushed out of the cheese, and allows them to emulsify into the sauce. If it splits, what has happened is the temp was too high, and the solids separated from the fats in the cheese, and this is not recoverable. It will still taste okay, but the texture will be all wrong. There is more at play here with the corn flour but that's all you really need to be careful of with regards to the cheese.

Another thing to be wary of is reducing the wine at too high a temperature. It can release bitter flavour compounds, so rather reduce at a simmer than a rolling boil.

I love to use my blender, so I turn nearly everything into a sauce. The other day I made a smoked yoghurt and basil sauce for pasta. Works really well if you remember to keep the heat low. Too high a heat with yoghurt and you'll also split it...
 
DJ... said:
Personally, I like reduction based sauces. Here's my cheese sauce recipe:

Reduce 300ml white wine to 30ml (yes, that is correct)
Add 300ml chicken stock
Coat two handfuls of grated, strong cheese in corn flour (shake in a tupperware). Remove excess cornflour.
Ensure your liquid is far off the boil, but not luke-warm. Should still be hotish to the touch. Between 60C to 70C is good here.
Add your cheese handful by handful and stir very slowly.
Once melted, stop stirring - if you continue, the proteins will align and start to get very thick.
Hold it at this temp for about 5 minutes.

Your cheese sauce is done, and tastes incredibly cheesy. Far better than any bechamel could ever achieve.

See, science doesn't have to take forever.

There are a few precautions here: the reason you're coating the grated cheese in corn flour is two-fold. One, it will thicken the sauce. Two, it prevents the fats in the cheese from splitting, which can still happen if the temp of the liquid is too hot. What happens is the corn flour gelatinises temporarily around the cheese and allows for a slow melt, which is what you're after here. This prevents the fats from being pushed out of the cheese, and allows them to emulsify into the sauce. If it splits, what has happened is the temp was too high, and the solids separated from the fats in the cheese, and this is not recoverable. It will still taste okay, but the texture will be all wrong. There is more at play here with the corn flour but that's all you really need to be careful of with regards to the cheese.

Another thing to be wary of is reducing the wine at too high a temperature. It can release bitter flavour compounds, so rather reduce at a simmer than a rolling boil.

I love to use my blender, so I turn nearly everything into a sauce. The other day I made a smoked yoghurt and basil sauce for pasta. Works really well if you remember to keep the heat low. Too high a heat with yoghurt and you'll also split it...
Click to expand...

Sounds different, I'll give it a shot, I assume wine reduction is purely for flavour? Ever use just chicken stock?
 
Freaksta said:
Sounds different, I'll give it a shot, I assume wine reduction is purely for flavour? Ever use just chicken stock?
Click to expand...

It is for flavour, but is vital to the process too. The acidity helps to prevent the fats in the cheese from splitting as well as it reacts with the protein bonds in the cheese. It also boosts the flavour of cheese dramatically, as the flavour compounds are similar to those found in mature cheeses. White wine and cheese are very good friends in this respect. I've never tried it with just the chicken stock, no. I imagine it won't taste as cheesy, nor have the required acidity to balance this sauce, forgetting the science behind it for a second...
 
whats the substitute for the wine ?

and anyone know how to make a nice garlic sauce similar to the garlic mussels at ocean basket or anywhere else
 
The best chilly sauce on planet earth. (taken off chillisgalore.co.uk).

It lasts quite a while if bottled properly (up to a year) and tastes of pure fiery heaven :)

Habanero Sauce (can be used as a base for any type of chilli).

Fresh, frozen, or pickled habaneros can all be used. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavour.

1½ cups chopped carrots
1 onion, chopped
1½ cups white vinegar
1/4 cup lime juice
3 cloves garlic, minced
2 teaspoons salt
10 to 12 habanero chillies, stems removed, chopped (you can remove the seeds if you really want to)

Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce. Pour in sterilised jars.

Sauce will thicken upon cooling however if you want it a little thicker add some xantham gum or a little cornflour.
 
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