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SAUCES
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for BBQ
Butters and Sauces
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for Pesto Sauce
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White Sauce
Also known as Roux
Melt 2 tbsp of butter and then add 2 tbsp of plain
flour and gently stir over low heat for a minute or two. Add pinch of
salt and pepper.
Add milk, stirring
all the time to prevent lumps and until sauce thickens.
Variations:
(a) Cheese Add grated cheese to above roux and stir
until it melts and thickens. Small pinch of cayenne pepper
(b)
Cheese with Bite Add grated cheese and blue
vein cheese to above roux and stir until it melts and thickens.
(c)
Sweet and Spicy
Add pinch of nutmeg and 1/2 tsp of sugar to above roux
(d)
Parsley Sauce
Add 1/2 cup of FRESH parsley to above roux
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Apple Sauce
Pork Roast
You can make this from scratch by peeling
and slicing apples and making sauce on stove top ~ just
cook the apples longer
Hopefully you would have cooked your pork roast on a bed of sliced
apples ~ Granny smith are most suitable
While the meat is resting
take the apple from the pan and put in saucepan on stove top add enough
water to just cover put in 2 x tsp of sugar
Boil hard until apples
turn mushy and then drain excess water add a sprinkle of cinnamon and
a smidgen of nutmeg.
Using a hand wand, mush up the mix Serve
with your roast pork.
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Mustard Sauce Beef ~ Corned Beef ~
Pickled Pork
Ingredients:
1 tbsp melted butter 2 beef oxo cubes 2 tbsp flour 3 tbsp of prepared mustard
(as below)
1 cup
water from corned beef 1 tbsp worcestershire sauce
Method:
Melt the butter, then add the flour in saucepan off the heat / stir / stir oxo cubes in
corned beef water and add to
saucepan
Bring to boil turn down to low and cook until thickened
.
Then add prepared mustard and
Worchester sauce stirring to make the sauce..
Variations:
2 hot english mustard and 1 dijon
2 dijon
and 1 hot english mustard
1 hot english mustard and 1 horseradish sauce
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Edmond's Mustard
Sauce for Corned Beef Beef ~ Corned Beef ~
Pickled Pork
Ingredients:
1
egg 1/4 cup sugar 1 tbsp flour
1 tsp mustard Salt and pepper
to taste 1 cup liquid corned beef cooked in 1/4 cup
vinegar
Method:
Beat egg and sugar; add flour, mustard, salt and pepper, then
stir in liquid gradually. Cook until mixture thickens.
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Sticky Chicken Sauce
Leave overnight in
fridge for best results
In a bowl, mix together
1/4 cup brown sugar 1/4 cup dark soy sauce 1/4 cup
worcestershire sauce 1/4 cup water
Grated fresh ginger and
garlic to taste
Method:
Pour over chicken wings and leave to
marinate. Bake
at 150c for about 1-1 1/2 hrs Baste and turn often. Roll in
pre~roasted sesame seeds.
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Sage and Onion Chicken Sauce
Having cooked your chicken pieces, remove
and set aside Strain off most of the fat from the roasting
pan or frypan. Add 100ml of chicken stock.
In this, sauté 2 small onions sliced and diced Add 2 tbsp
brandy, a good dollop of redcurrant jam, chicken stock and fine chopped
fresh sage.
Sprinkle a little ground pepper Reduce resulting liquid by
half and place cooked chicken pieces back into this sauce, spooning to
coat.
Remove chicken and place the balance of sauce in gravy jug to serve at
the table.
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Seafood Sauce
For cocktails crayfish
prawns crab oysters fish mussels ~ Use store bought or home made
aioli
Ingredients:
1/2 cup aioli 1/4 cup
tomato sauce worcestershire sauce tabasco sauce
1/4 cup cream horseradish zest 1 lime 1 lemon
salt and pepper
Method:
Mix all well together and cover. Will store
in fridge for a week
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Garlic Sauce
A
perfect potent sauce for flavouring stews casseroles
meat loaves roasts
Ingredients:
1 large onion 150 of garlic
2 tbsp whole cloves 1 1/2 tsp ground ginger 1 tbsp salt
250 gms brown sugar 1 kg treacle
5 cups malt vinegar 1/2 cup worcestershire sauce
Method:
Mince the peeled onion and the unpeeled garlic and combine with the
remaining ingredients, except the worcestershire sauce.
Let stand over night. Bring the mixture to the boil and cook gently,
uncovered for 1 hr and stir occasionally. Rub the sauce through a sieve.
Then add the worcestershire sauce and pour into sterilised bottles and
seal . Makes about 2 litres.
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Garlic and Apple
Ketchup
Should be left several months
before using.
750g apples 250g garlic
1.5lt malt vinegar piece root ginger-bruised
3 chillies-split 2 tbsp whole cloves
4tsp salt
4 tbsp peppercorns 500g treacle.
Chop apples, skin and cores included Separate garlic cloves
but don't peel. Combine all ingredients except treacle in large
pot and boil gently.
Approx 1 hour or until apples pulpy and garlic soft. Rub through
strainer or mouli and return to cleaned pot. Add treacle and
bring to the boil
Boil 5 min and then pour into hot, clean bottles and seal.
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Lemon Sauce
Great over chicken
1/2 cup lemon juice 2 tbsp honey 2 tsp grated
ginger 1 cup chicken stock 1 tsp soy sauce
1 tbsp cornflour 2 tbsp water
Place lemon juice, honey, ginger, stock and soy in a small saucepan.
Bring to the boil. Mix the cornflour and the water together.
Add to the sauce and simmer until thickened, stirring all the while.
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Lemon ~ Parsley Sauce
Great over fish
Take
~ 1/2
cup butter 1 tbsp fresh lemon juice 1 mashed garlic clove 1/4 cup chopped fresh parsley
Melt the butter in a small saucepan.
Stir in the lemon juice, garlic and parsley. Blend well and stir over
low heat for several minutes
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Lemon ~ Herbed Sauce
Great over fish ~ great for inside whole
baked fish
Take
~ 1/2
cup butter 2 tsp lemon zest 1 tbsp chopped chives 1/4 cup chopped fresh parsley 3
tsp dried thyme
Melt the butter in a small saucepan. Blend
in all other ingredients and beat until smooth
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Tzatziki Sauce
Ingredients:
2 small cucumbers, seeded and
diced 11/4 cups yoghurt 2 tbsp olive oil
juice of 1 lemon white pepper salt 1 tbsp fresh
dill 4 cloves garlic.
Method:
In food processor / blender, combine all
ingredients and process till well combined. Cover and place in fridge
for minimum of one hour.
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Pinenut Sauce
Great over chicken breast
1 slice white bread, crusts
removed 1/4 cup cold water 1/2 cup pine nuts
2 cloves garlic, chopped juice of 1 lemon
3 tbsp olive oil salt
Place bread in a bowl, cover with cold water and leave to soak and
soften for 10 minutes.
Place bread and remaining ingredients, except salt, in a food processor
and process to form a smooth paste, the consistency of thick yoghurt.
Season with salt to taste.
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Satay Sauce
Ingredients:
3/4 cup milk 1/4 cup peanut butter 1 tbsp sweet chilli
sauce 2 crushed cloves of garlic 1 tsp lemon juice 1 tsp
garam masala
Method:
Place all ingredients in a microwave proof bowl. Cook on
high for 30 second intervals, stirring between each interval, until
thick and well combined. Makes about 250ml
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Satay Sauce
Version two
Ingredients:
2 tbsp oil 1 clove garlic
1 medium onion 1/4 tsp chilli powder 1/2 cup crunchy
peanut butter 1 tbsp soy sauce 1 tbsp lemon juice
2 tsp brown sugar 3/4 cup coconut cream salt
Method:
In a saucepan sauté onion in oil.
Add crushed garlic and chilli powder.
Stir in peanut butter , soy sauce, lemon
juice and sugar.
Add coconut cream and cook until it boils stirring
constantly. Season with salt to taste. Add more sugar if necessary.
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Satay Sauce
Version
three
1 tsp chilli powder 5 tsp water 1 tbsp oil 1 grated
onion 1 crushed garlic clove, 2 tbsp lemon juice 1 tsp
salt, 4 tbsp crunchy peanut butter
1 tsp ground cumin 1 tsp coriander.
Blend the chilli powder and water together to make a paste. Heat oil in
pan, add onion, garlic and chilli paste and fry gently until onion is
soft.
Add remaining ingredients stirring well to combine.
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Silverbeet / Spinach /
Bok Choy Cream Sauce
Finely chop
an onion and 3 cloves garlic and lightly fry in tbsp olive oil. Pour in
a half glass white wine, reduce wine and add 300ml cream and simmer.
Check
flavour and add salt and pepper to taste Add spinach and continue simmering
until thick.
Add parmesan cheese or tsp whole grain mustard if
desired.
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