Stir together this simple jezebel sauce recipe for an easy appetizer, tasty burger topping, or quick sauce for grilled meats.
Is there anything in this world that's not made better by sauce? Definitely not. Because if you don't already know: sauce is life. Slather these on sandwiches, drizzle them on salads, pour them over pasta - the options are endless.
Learn to make classic sauce Robert, a French sauce made with onions, mustard and white wine simmered in a basic demi-glace to perfection.
How to make the best Thai Peanut Sauce ever! This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.
Béchamel sauce (Besciamella) is a smooth, white sauce made with just 3 ingredients: flour, milk, and butter.Homemade béchamel sauce is very easy and fast to make. The ingredients and the steps are few, just follow some rules. In fact, there are some steps that, if done wrong, compromise the success of the sauce.
This easy, 3-ingredient tonkatsu (katsu) sauce is full of flavor and ready in just 1 minute! Ketchup, soy sauce, and Worcestershire sauce are all you need for a flavorful katsu sauce that's a delicious copycat of Bulldog Tonkatsu sauce, also known as Bull-Dog sauce.
I was skeptical at first. But after trying it, I was actually pleasantly surprised.
Knowing these five sauces and how they are used to create secondary sauces is as important to the food lover as it is to the chef.
The five mother sauces, hollandaise, tomato, bechamel, Espagnole, and veloute are essential to French cuisine. Learn all about these sauces in our blog post!
Discover the 5 basic mother sauces and begin dressing up, complimenting, and enhancing the flavor of your dinners in no time.
Learn how to make the perfect peanut sauce with just 8 simple ingredients and less than 10 minutes of your time! This is one of our go-to recipes in our house when we are in need of a good dip or dressing, and it hits the spot every time.
Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.
Thick and chunky Fresh Homemade Pineapple Sauce is a tasty tropical topper for ice cream sundaes or pound cake. Great on biscuits too!
Image courtesy of Daily Telegraph So, my 'new' husband and i are both very into our food. Stay tuned to see how this affects our waistlines! Maybe i should take some before and after photo's ;) Cooking dinner together is genuinely one of our favourite pass-times. We start off with my husband pouring us each a glass of wine or cracking open a cold one and then... the fun begins. A few weeks ago we decided, to challenge ourselves, to choose one recipe a week that is something different to what is served up from our usual repertoire. For our first 'experimental' meal, to make use of the wonderful deep-fryer we received as a wedding gift, we decided on something that has to match well with potato chips. The obvious choice: Steak of course!! I received a gorgeous recipe book (Sauces, Michel Roux, Rizzoli International Publications Inc, 2006) as a gift from my cousin for looking after their dogs while they were away on holiday that i have been very eager to put to use. So, steak and chips... plus which sauce... Bearnaise of course! Michel Roux has a helpful index at the back of the book with a list of foods and the sauces that would pair well with them. On the top of the list for sauces to match with beef: Bearnaise! My husband, using newly learnt techniques from season 2 of MasterChef Australia, was in charge of preparing the T-bones, while i went about making the sauce. I have not much experience with sauces, so was a leeetle bit nervous. To my pleasant surprise, the easy to follow recipe worked a treat! Image courtesy of Wicked Food Serves 6 Preparation time: 20 minutes Cooking time: 12- 15 minutes 2 tablespoons white wine vinegar 3 tablespoons snipped tarragon 62.5 ml minced shallot 10 peppercorns, crushed 4 egg yolks 3 tablespoons cold water 250 ml freshly clarified butter, cooled to tepid 2 tablespoons snipped chervil juice of half a lemon salt and freshly ground black pepper In a small thick-bottomed sauce-pan, combine the vinegar, tarragon, shallots and peppercorns and cook over a low heat to reduce by half. Set aside in a cool place. When the vinegar reduction is cold, add the egg yolks and cold water. Set the pan over low heat and whisk continuously, making sure that the whisk reaches right down into the bottom of the pan. As you whisk, gently increase the heat; the sauce should emulsify slowly and gradually, becoming unctuous after 8-10 minutes. Remove from the heat and whisk the clarified butter into the sauce, a little at a time. Season with salt and pepper. Pass the sauce through a wire-mesh conical sieve into another pan. Stir in the rest of the tarragon, the chervil and lemon juice. Serve at once. My notes: As i am not a fan of any liquorice-flavoured food, i am not a fan of tarragon and don't grow it in my garden. So, i used thyme instead - it was lovely. Another herb exchange: I didn't have fresh chervil in my garden, so i used parsley instead.
