Recipes > Sauces

Bbq Sauce 

This can turn any chicken thigh, pork spare ribs chop or pork steak into a divine taste of heaven.....1/4 cup of tomato sauce, 1 t salt, 1 T soy sauce, 1/4 cup brown (or white) sugar & 1 t ground ginger mix together and pour over meat, marinade if tougher cuts other wise just pour on before baking 

Microwave white sauce 

2 Tbsp butter or margarine melted, then add 2 Tbsp flour sifted, whisk till smooth n combined, then add i cup milk SLOWLY and whisking till smooth then add rest of milk, and  microwave for 2 mins, stir, another minute stir and keep going for another min or so depending 

Mint Sauce

1/4 cup fresh mint leaves, firmly packed, 2 tsps sugar, 1/3 cup malt vinegar, 2 tablespoons water.

In a food processor, use a chopping blade. Place all ingredients into the bowl. Whizz till well blended. To make by hand: Chop the mint finely and place in a small bowl or jug. Add the sugar, and use the back of the spoon to crush the mint leaves and sugar together, so the sugar takes on the mint colour and flavour. Add the vinegar and water, and stir to dissolve the sugar.. Serve with roast lamb or mutton, or lamb or mutton chops, etc.. Store in a sealed bottle or jar in your fridge. Makes about 1/2 cup. To make a larger quantity, multiply the ingredients. 

Mint Sauce (2)

1/4 cup finely chopped fresh mint leaves, boiling water, 2tbs white sugar, 1/2 cup malt or white vinegar, salt.

Place chopped mint into a jug and cover with boiling water. Leave to infuse and cool Add sugar, vinegar and salt to taste. Stir well 

Mustard Sauce for corned beef

1c liquor beef is cooked in, 1/2c sugar, 1 egg, 1/2c vinegar, pepper & salt, 1 tablespoon flour, 1 teaspoon mustard.

Beat egg & sugar, add flour, mustard, vinegar and liquor, pepper & salt. Stir lightly over heat till thick. 

Plum Sauce

3lb plums, 1 pint vinegar, 1 1/2 pounds sugar, 1 dssp all spice, 1 dssp salt, 1/2 tsp pepper.

Tie the all spice in a bit of muslin, boil all the rest tog till pulp leaves side of plums, strain and bottle 

Quick bacon and mushroom sauce 

Cook 6 rashers and 1 crushed clove garlic for a few mins. Drain. Heat in that pan 25g butter, add 1 chop onion, 125g button mush, chopped, the bacon/garlic mix, 2 tabs worchestire sauce and 1 cup thickened cream, simmer till thick and pour over pasta  

White Sauce

25gms butter, 2 cups milk, 2 heaped tbsp flour or cornflour

or white sauce: place 25gms butter in a microwave proof bowl or jug. Zap till melted. Whisk together till smooth: 2 cups milk and 2 heaped tablespoons of flour or cornflour. Add to the butter & whisk together. Zap two minutes on high, whisk again. Then zap at one minute intervals, whisking after each 1 minute, until the sauce is thick, creamy and smooth. Season to your taste. Use over cooked fresh vegetables - cauliflower, carrots, leeks, broccoli etc. 

Variations: Onion Sauce: finely chop a small onion, and zap with the butter, with a paper towel on top of the bowl, until the onion is tender. Continue as above and use as above.

Cheese Sauce: Grate and add 1 cup of your favourite cheese. Add once the sauce is thick and whisk in well - the heat will melt the cheese.. Season if needed. Use onions too if you want, as above. Add cooked macaroni or other pasta to make Macaroni Cheese. Pour over cooked vegetables as above. For Scalloped Potatoes: Pour the sauce over thinly sliced onions and potatoes, and bake at 180°C till the vegetables are tender. Top with grated cheese, and some breadcrumbs if you want a crunchy topping, and bake again until the top is golden.  

Curry Sauce: Add 1 tsp ground turmeric and 1 - 2 tsps curry powder to your taste. Make as above, with or without onions. Add halved hard boiled eggs, to make Curried Eggs, or add fresh fish pieces and heat again till the fish is lightly cooked for Curried Fish.  

Add cooked pasta and top with grated cheese for a variation of Macaroni Cheese.  

Parsley Sauce:  Add chopped parsley to any of the above sauces.