Wednesday, 23. December 2009

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Sauces, dressings and Dips.


Bar-b-q sauce.


3 cups tomato sauce

1 cup honey

½ white onion, finely chopped

1½  tablespoons Tabasco sauce

2 teaspoons minced garlic

2 tablespoons white vinegar

½  cup brown sugar (packed)

½  cup Worcestershire sauce

½  cup water.

¼ teaspoon cinnamon


Combine all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 15-20 minutes, stirring continuously. If required, thicken with 2 tablespoons of corn flour.



Bar-b-q sauce 2.


½ onion, finely chopped

1 teaspoon minced garlic

1 tablespoon oil

¾ cup tomato sauce or ketchup

1 teaspoon prepared mustard

1 teaspoon dried thyme

1 tablespoon vinegar

¼ cup chopped celery leaves.


Cook the onion and garlic in the oil until softened. Add the remaining ingredients and simmer for 5 minutes.



Bar-b-q sauce 3.


3 tablespoons vegetable oil

1 onion, minced

1 teaspoon minced garlic

½ green capsicum seeded and minced

½ cup ketchup

½ cup tomato sauce

1½ cups water

¼ cup white vinegar

¼ cup Worcestershire sauce

3 tablespoons fresh lemon juice

3 tablespoons pineapple juice

1 tablespoon Tabasco sauce

½ cup firmly packed brown sugar

2 tablespoons mustard paste

1 teaspoon dry mustard

1 teaspoon freshly ground black pepper



Béarnaise Sauce.


½ cup white vinegar  

 2 shallot

8 black peppers  

 4 egg yolks

250 gram butter  

 ½ cup mint leaves firmly packed.

1 bay leaf  

 ¼ teaspoon tarragon

salt and pepper to taste


Place vinegar, chopped shallot, tarragon, bay leaf and peppercorns in a pan and bring to the boil. Boil on high heat until reduced by half. Strain liquid into top of double saucepan, add egg yolks, beat over simmering water for 1 minute. Add melted butter,  continue beating until thickened. Remove from heat, place in blender, blend thoroughly.



Béchamel Sauce.


2 cups milk  

 3 tablespoon butter

½ cup flour  

 1 teaspoon salt

½ cup cream  

 ½ teaspoon ground nutmeg


Warm the milk until quite hot in a pot or the microwave. Place the butter, flour and salt in a pot and cook over a moderate heat for about 4 minutes, or until the paste that forms no longer sticks to the bottom of the pot. Add the hot milk and whisk well. Place back on a moderate heat and cook, stirring constantly with a wooden spoon, until the product boils. Stir in the cream, and pour the sauce out of the pot into a bowl. Set aside to cool.



Beef Stock.


1 kg beef bones  

 1 onion, peeled and sliced

2 sticks celery, chopped  

 2 carrots, peeled and chopped

1½ litres water  

 1 teaspoon black peppercorns

1 tablespoon soy sauce


Combine all ingredients in a large pan, bring to the boil and simmer for at least 30 minutes. Strain through sieve. Stock can be kept in a sealed container in the refrigerator or frozen.



Brandy cream sauce.


60 gram butter or margarine  

 1 clove garlic, crushed

2 teaspoons mustard (of choice)  

 2 tablespoons brandy

2 tablespoons water  

 3 tablespoons cream

salt and pepper to taste


Melt butter in saucepan, add garlic, sauté 1 minute, add mustard, stir until smooth, add brandy, water, salt and pepper and stir until sauce boils, reduce heat, add cream and simmer 1 minute.



Brandy Sauce


¼ cup cornflour

¼ cup caster sugar

2 cups milk

30 g butter

⅓ cup brandy


Mix cornflour and sugar together in a pan. Slowly add a little milk and vigorously stir to form a smooth paste. Place pan on medium heat, add the rest of the milk and whisk for a couple of minutes

until the sauce is smooth and combined. Stir in butter and brandy. Serve hot.



Butterscotch sauce.


1 cup brown sugar  

 ½ cup water (use cream if you want a  creamy sauce)

1 tablespoon butter  

 1 teaspoon arrowroot

½ teaspoon vanilla essence


Place brown sugar and water (or cream) in a saucepan, bring to boil, (don't boil the cream) simmer for 2 minutes, stirring once, add butter and simmer further 2 minutes. Blend arrowroot with 2 tablespoons water, add to saucepan and stir. Simmer for further 2 minutes, add vanilla and stir to combine.



Caramel Sauce


Put 1 kg of white sugar into a deep frying-pan, stir over medium heat until the sugar goes brown. Pour over 1 litre of water and stir till it boils, remove from heat and strain into a bottle. Sauce will keep for some weeks in the refrigerator and is very useful for colouring soup and gravies



Chicken stock.


1 kg chicken wings (uncooked)  

 8 cups water

½ teaspoon cracked pepper  

 2.5cm piece green ginger, peeled and sliced

1 onion (peeled and quartered)  

 3 sprigs parsley

salt to taste


Combine all ingredients in large pan, bring to boil over medium heat, skim to remove any scum. Reduce heat and simmer gently, covered, for 1½-2 hours. Remove from heat and spoon off any scum from top of stock. Strain to remove bones etc.



Cocktail sauce.


1 tablespoon oil  

 1 tablespoon grated fresh ginger

3 cloves garlic crushed  

 ¼ cup tomato sauce

¼ cup mild Chinese chilli sauce


Combine all ingredients well, store in refrigerator for a few hours prior to use. Does not freeze.



Cocktail sauce (2) (excellent for grilled fish).


¼ cup reduced cream  

 ¼ cup sour cream

¼ cup plain yoghurt  

 ¼ cup tomato sauce

1 tablespoon Worcestershire sauce  

 1 tablespoon fresh chopped parsley


Combine all ingredients in sealed jar, mix well, cover, refrigerate for at least 1 hour prior to use.



Cocktail sauce (3)


1 cup whole egg mayonnaise

1 clove garlic crushed

1 tablespoon tomato sauce

1 tablespoon fresh lemon juice

1 teaspoon Tabasco sauce

1 desert spoon Worcestershire sauce

¼ cup cream


Combine all ingredients in a small bowl, add more cream and Worcestershire sauce to taste



Corn chip dip.


1 package cream cheese, softened (230ml)  

1 jar (400ml) pizza sauce

1/3 cup chopped onion  

1½ cups mozzarella cheese, shredded

1 can (170ml) sliced black olives  

6 slices pepperoni

corn chips


Press cream cheese in bottom of 25cm glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 180°C for 25 minutes. Serve with corn chips.



Curry paste.


Cooking oil  

 1 onion, finely chopped

1 teaspoon crushed garlic  

 2 teaspoons grated ginger

2 tablespoons ground coriander  

 1 tablespoon ground cumin

1 tablespoon ground mustard powder  

 1 tablespoon ground turmeric

1 tablespoon ground cinnamon  

 2 teaspoons chilli sauce

2 tablespoons vinegar  

 2 tablespoon lemon juice


Heat 2 tablespoons oil in small pan, add onion, garlic and ginger and stir over low hear until onion is soft. Add coriander, cumin, mustard, turmeric and cinnamon and stir over low hear for  minutes. Add chilli sauce, ½ cup oil, vinegar and lemon juice, stir over med heat for 3 minutes or until mixture thickens. Cool, keep in sealed jar. Keeps in refrigerator for 30 days. 1 cup





100g sesame seeds

100g blanched Almonds

50g Coriander Seeds

10g Cumin Seeds

1 teaspoon sea salt

½ teaspoon pepper

Turkish bread to serve


In a hot, dry pan, toast sesame seeds, almonds, coriander seeds and cumin seeds, separately, until fragrant, stirring. Cool, then coarsely grind with sea salt and pepper. Serve with warm Turkish bread and olive oil



French Dressing


¼ cup olive oil  

 3 tablespoons white wine vinegar

1 teaspoon French mustard paste  

 20 ml lemon juice

fresh black pepper to taste


Place all ingredients in screw top jar, shake well, use immediately.



Fruit chutney.


6 ripe tomatoes  

 3 large onions

3 green apples  

 4 cups brown vinegar

500 grams brown sugar  

 1 cup sultanas

½ cup currants  

 1 teaspoon cinnamon

1½ teaspoons dry mustard  

 ½ teaspoon ground cloves

¼ teaspoon cayenne  

 1 tablespoon cooking salt

¼ cup tomato paste


Peel and roughly chop the tomatoes, chop onions, peel, core and chop apples. Combine all ingredients in a large boiler, stir over medium heat until all sugar is dissolved. Bring to boil, then reduce heat and simmer uncovered for about 2½ hours or until chutney is thick—stirring occasionally. Pour into hot sterilised screw top jars, seal and allow to stand for at least 7 days. 5 cups



Garlic Butter.


1 cup butter, softened  

 1 tablespoon minced garlic

¼ cup grated Parmesan cheese  

 1 tablespoon garlic salt

1 teaspoon Italian seasoning  

 ½ teaspoon ground black pepper

¼ teaspoon ground paprika  

 1 tablespoon parsley


In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, parsley, pepper and paprika. Mix until smooth.



Ginger paste.


Remove the skin from fresh ginger and blend to a paste in a food processor. Store in a sealed container in a refrigerator.



Glaze for ham.


Cooked/smoked leg of ham  

 ½ cup honey, warmed so liquid

1 cup orange juice  

 1 tablespoon Dijon mustard

2 teaspoons sweet soy sauce  

 1 tablespoon brown sugar



Carefully ease the skin off the ham—in one piece. Score the fat into a diamond pattern (about 1 inch between lines) making sure not to cut into the meat. Slice small piece off base of ham so it sits flat then place in a large baking dish. Combine all ingredients, except the cloves, then brush ¼ of the mixture over the ham. Stud each diamond on the ham with a clove. Cook the ham in a preheated oven at 160C for about an hour and a half, brushing with remaining glaze and drippings from the tray every 20 mins or so. Remove from oven and let rest for at least 5 mins. Serve hot or cold.





½ cup chopped fresh parsley  

2 cloves garlic, peeled and finely chopped

grated rind of 2 lemons


(Gremolata is a garnish which is traditionally sprinkled over the Italian dish Osso Bucco. However, it will also add zing to grilled, braised, broiled and roasted veal, pork and lamb) Mix together all ingredients and sprinkle over the meat just before serving.





2 large ripe avocados  

 1 tablespoon spring onion, finely chopped

dash Tabasco sauce  

 2 tomatoes

½ teaspoon salt  

 1 tablespoon finely chopped coriander

Tablespoon lemon or lime juice  

 ground black pepper to taste

1 tablespoon sour cream.


Slice avocados, remove the seed, scrape flesh from skin, puree in blender. Add onion, Tabasco sauce, tomatoes,  lemon juice and coriander and puree again. Remove from blender, place in bowl. Stir in cream and season with salt and pepper to taste.



Hollandaise Sauce (quick version).


½ cup cream  

 ½ cup mayonnaise


Whip cream until soft peaks form, place in steamer saucepan with mayonnaise, stir gently until sauce is melted and heated through.



Hollandaise Sauce with parsley.


1 tablespoon white vinegar  

 125 gram butter, chopped into pieces

2 teaspoons cornflour  

 2 teaspoons lemon juice

¼ cup cream  

 1 egg yolk

1 cup chopped parsley


Place vinegar in bowl, cook in microwave for 1 minute on high. Remove, stir in butter, cook on high for 30 seconds. Blend cornflour and a small amount of water to make a smooth paste, stir into mixture, cook for 30 seconds, stir, then cook further 30 seconds, remove from oven. Add cream, egg yolk and parsley, puree in blender until smooth.



Lemon yoghurt sauce  (Great for chicken, lamb and/or beef).


200 ml plain yoghurt  

 1 teaspoon crushed garlic

1 tablespoon lemon juice  

 1 sprig chopped parsley


Combine all ingredients together, store in refrigerator.



Marinade (perfect for lamb kebabs).


½ cup olive oil  

 ¼ cup red wine vinegar

Juice of 1 lemon  

 2 tablespoons grated orange rind

1 green onion and top (chopped)  

 small teaspoon ground cinnamon

small teaspoon ground cloves


Combine all ingredients in a small pan and heat slowly, stirring until mixture boils. Turn up heat, boil vigorously for 1 minute, remove from heat and store in refrigerator until read for use.



Mango cream sauce.


125 gram soften cream cheese  

 450 gram can mango slices (drained well)

1 cup cream  

 2 tablespoons sugar

2 tablespoons rum or brandy


Use a blender and blend cheese until it is soft, add mango and continue to blend until mango is mashed and mixed well with cheese. Add and blend remaining ingredients, chill in fridge until ready to serve.





2 egg yolks  

 ½ teaspoon French mustard paste

1 tablespoon lemon juice  

 1 cup olive oil

3 tablespoons white wine vinegar  

 2 teaspoons chopped chives

2 teaspoons chopped parsley  

 2 teaspoons cream.


Have eggs and oil at room temperature to prevent curdling. Combine egg yolks, mustard and half lemon juice in mixer, slow beat until mixture goes pale and thick. Gradually add oil. (If oil is added too quickly it will curdle mixture. Should this happen, gradually add an additional egg yolk.)


Beat until oil is completely absorbed. Beat in remaining lemon juice, vinegar, chives, parsley and enough cream to give a smooth consistency.



Mint Béarnaise.


1/3 cup white vinegar  

 4 egg yolks

1 shallot  

 250 gram butter

6 black peppers  

 ½ cup mint leaves firmly packed

Place vinegar, chopped shallot and peppercorns in a pan and bring to the boil. Boil on high heat until reduced by half. Strain liquid into top of double saucepan, add egg yolks, beat over simmering water for 1 minute. Add melted butter, continue beating until thickened. Remove from heat, place in blender, blend thoroughly.



Orange apricot sauce (ideal for roast lamb).


2 teaspoons oyster sauce  

 ¼ cup fresh orange juice

2 teaspoons apricot jam  

 2 teaspoon cornflour


Combine sauce, juice and jam in small sauce pan, stir over low heat without boiling until smooth. Combine cornflour with a little water until smooth paste, add to saucepan, increase heat and continue stirring until mixture boils and thickens.



Pasta sauce.


1 tablespoon olive oil  

 1 large onion, finely chopped

2 sticks celery, finely chopped  

 2 large carrots, grated

1 green capsicum, finely chopped  

 2 teaspoon minced garlic

½ cup red wine  

 2 x 400 gram cans tomatoes, with juice

175 gram tomato paste  

 2 teaspoons dried basil

½ cup chopped fresh parsley  

 2 teaspoons oregano

salt and pepper to taste  

 2 cups water


Add olive oil to large heavy pot on medium heat, add garlic, stir for 1 minute, add onion, celery, carrots and capsicum, stir until vegetables are soft, turn up heat, add wine, stir until liquid is reduced by half, add tomatoes and tomato paste and remaining ingredients, stir until mixture boils, turn heat down and simmer for about 1 hour until mixture thickens.



Pepper butter  (Ideal for grilled fish).


125 gram butter, softened  

 1 teaspoon crushed garlic

1 teaspoon 5 spice powder  

 2 teaspoons crushed green peppercorns,

1 tablespoon finely chopped parsley


Combine butter with garlic, spice, parsley and peppercorns in bowl. Spoon mixture onto alfoil, shape into a log, wrap foil around butter firmly to form uniform cylinder. Place in refrigerator for at least 1 hour to allow to set. To serve, slice through log to form small disks.





2 tablespoons roasted almonds  

 large bunch fresh parsley, stalks removed

2 teaspoons crushed garlic  

 3 tablespoons lemon juice

2 tablespoons olive oil  

 salt and pepper to taste


Place all ingredients in blender, puree.



Pizza sauce.


1 teaspoon minced garlic

1 teaspoon salt

1 can (170ml) tomato paste

¾ cup tomato sauce

½ teaspoon sugar

pinch of black pepper

½ teaspoon oregano

1 tablespoon olive oil

dash red pepper, optional


Combine all ingredients. Makes about 1½ cups, enough for 2 pizzas.



Salad dressing.


1 egg yolk  

 ½ cup Nestlé condensed milk

2 teaspoons mustard powder  

 ½ cup brown vinegar

2 teaspoons salt  

 2 tablespoons butter (not margarine) melted


Beat the egg yolk, mustard, salt and condensed milk together until well mixed. Gradually add the vinegar then melted butter, then mix well for further 2-3 minutes. Store in refrigerator.



Salad dressing (2).


150ml sour cream  

 2 teaspoon crushed garlic

2 tablespoons mayonnaise  

 1 teaspoon dry mustard powder

2 tablespoons olive oil  

 1 tablespoon wine vinegar

1 tablespoon lemon juice  

 salt and cracked black pepper to taste


Combine the cream with the garlic, mayonnaise and mustard powder. Mix together the oil, vinegar and lemon juice then gradually mix this into the cream mixture. Taste and add salt and pepper as required.



Salad dressing (3)


100 ml extra virgin olive oil

300 ml white balsamic vinegar

1 teaspoon crushed garlic

Teaspoon black balsamic vinegar

1 teaspoon hot English mustard

2 teaspoons sugar


Place all ingredients in a sealed jar, shake well, place in fridge for about 30 mins before use.



Salsa verde.


1 garlic clove, chopped  

 2-3 anchovy fillets

1 tablespoon capers  

 pinch of salt

1 cup parsley sprigs  

 1 cup basil sprigs

1 tablespoon lemon juice  

 2 teaspoons finely grated lemon zest

¼ cup extra virgin olive oil


Using a mortar and pestle, pound the garlic, anchovies, capers and salt until broken down slightly. Add the fresh herbs, lemon juice and zest until they form a thick paste. Slowly add the oil in a thin steady stream until it forms a thick sauce. Season to taste and spoon into a serving bowl.



Sage glaze  (Ideal for grilled sausages).


1 beef stock cube, crumbled  

 1 cup water

1 tablespoon chopped fresh sage  

 1 tablespoon honey

2 teaspoon cornflour


Combine stock cube, water, sage and honey in small saucepan, mix well, bring to the boil then simmer uncovered for 5 minutes. Combine cornflour with small amount of water to form smooth paste, add to saucepan, stir until sauce boils and thickens.



Seafood cocktail sauce.


2 egg yolks  

 90 gram butter

2 teaspoons lemon juice  

 ½ teaspoon Tabasco

2 teaspoon tomato paste  

 2 tablespoon cream


Combine egg yolks, butter and lemon juice in top of double saucepan, stir until sauce thickens. Remove from heat stir in tomato sauce and Tabasco, mix well, then add cream. Place in bowl, cover with Glad wrap for at least 1 hour. Do not refrigerate or butter will solidify.



Seafood cocktail sauce (2).


¾ cup mayonnaise  

 3 tablespoons tomato sauce

2 teaspoons Worcestershire Sauce  

 2 tablespoons lemon juice

½ teaspoon Tabasco  

 salt and pepper to taste


Mix well, allow to stand for at least 2 hours in the refrigerator before use.





2 slices stale bread  


2 cloves garlic  

 cayenne pepper

sea salt  

 extra virgin olive oil



Soak the bread in milk for 5-10 mins, remove, squeeze out excess milk, then place in blender with garlic, pinch of salt and cayenne pepper and blend until smooth. Gradually add 75ml extra virgin olive oil and 15ml boiling water, continue to blend until it forms a thick dip. Great with pita bread or as a sauce with chicken or fish. 



Sour cream and mustard sauce (Great for jacket potatoes, grilled steak).


½ cup sour cream  

 1 tablespoon mustard paste (choice)

salt and pepper to taste  

 2 teaspoons finely chopped fresh chives


Combine all ingredients, store in refrigerator.



Soy and Sesame dressing.


½ cup soy sauce  

 ¼ cup peanut oil

1 tablespoon dark brown sugar  

 1 tablespoon fresh ginger, finely grated

1 tablespoon toasted sesame seeds  

 2 teaspoons sesame oil


Combine all ingredients in a screw-top jar. Shake well until will combined. Use on salads or as a marinade to give fish or chicken an oriental touch.



Spinach sauce.


1 bunch spinach or silver beet  

 2 cloves garlic, crushed

60 gram pine nuts  

 ½ teaspoon dry basil

½ cup chopped parsley  

 ½ cup oil

salt and pepper to taste


Wash spinach, remove white stalks, cook gently for 5 minutes covered in pan with no added water. Remove, place in blender with garlic, pine nuts, basil and parsley. Blend until smooth, gradually adding oil and salt and pepper.



Sweet and Sour sauce.


small can crushed pineapple  

2 tablespoons corn flour

2 tablespoons brown sugar  

¼ cup vinegar

1 tablespoon soy sauce  

1 teaspoon onion powder

2 tablespoons tomato sauce


Drain syrup from pineapple, set aside. Add small amount of syrup to saucepan, add corn flour, mix to smooth paste, add remainder of syrup and all other ingredients except pineapple, mix well, heat and stir until clear and thickened. Add pineapple, stir well, cook for further 30 seconds.



Tangy lemon sauce (Ideal for fish or chicken).


½ cup lemon juice  

 small chicken stock cube, crumbled

2 tablespoon corn flour  

 1 cup water

1 teaspoon crushed garlic  

 1 tablespoon brown sugar

60 gram butter or margarine  

 1½ tablespoon lemon butter

1 tablespoon chopped fresh parsley


Combine juice, stock cube, garlic, sugar, butter and lemon butter in a small saucepan. Combine cornflour with small amount of water until smooth paste, add to saucepan, bring to the boil stirring constantly, simmer uncovered for 5 minutes, add parsley.



Tartare sauce.


1 tablespoon capers chopped  

 1 gherkin chopped

1 tablespoon chopped fresh chives  

 1 teaspoon chopped fresh mint

½ cup mayonnaise  

 1 tablespoon lemon juice

½ teaspoon dry mustard  

 1 hard boiled egg, mashed

2 tablespoons vinegar  

 1 shallot, finely chopped


Combine all ingredients well, store in refrigerator for a few hours prior to use. Does not freeze.



Texas hot sauce.


2 cups tomato sauce  

 ¼ cup Worcestershire sauce

½ cup cider vinegar  

 1 teaspoon salt

2 cloves garlic, crushed  

 pinch of cayenne pepper

2 tablespoons salad oil


Mix all ingredients together in a large saucepan. Bring to the boil and simmer for 20 minutes.



Thai green curry paste


5cm piece fresh ginger, peeled

8 long green chillies, seeded and sliced

1 small onion, finely chopped

3 kaffir lime leaves

5 cloves garlic, peeled and chopped

2 tablespoons coriander seeds

1 teaspoon cumin seeds

Large handful coriander stems and leaves

1 teaspoon sea salt

2 stems lemon grass, crushed and sliced

1 teaspoon Thai fish sauce

1 teaspoon freshly ground pepper

3 tablespoons sunflower oil.


Place all ingredients into a food processor and blend, add oil a little at a time until mixture forms a smooth paste. Can be stored in sealed container for up to 1 month in refrigerator. 1 cup



Tomato sauce (fresh).


2 tomatoes  

 2 tablespoons vinegar

1 tablespoon olive oil  

 ½ teaspoon dried basil

1 teaspoon sugar  

 1 teaspoon tomato paste

salt and freshly ground pepper to taste


Peel tomatoes by placing them in boiling water for about 10 seconds. Drain in cold water and slip off their skins. Cut into wedges and remove the seeds. Place tomatoes in a blender and add all ingredients. Blend until smooth. Chill in fridge before using, whisk before using.



Tuna Dip.


300 gram tuna—drained  

 20 gram semi dried tomatoes

teaspoon dried basil leaves  

 ½ cup mayonnaise

small tub Philadelphia spread  

 2 tablespoons lemon juice

salt and pepper to taste


Puree all ingredients with wand blender, allow to sit for at least 2 hours in the refrigerator before use.



Turkey Stuffing.


250gram butter, chopped

large brown onion, chopped finely

1½ teaspoons crushed garlic

4 cups fresh bread– crumbs

Bunch marjoram,

100 gram dried apricots, chopped coarsely

Bunch continental parsley,

150 gram pistachio nuts


Roughly chop the marjoram, pistachio nuts and the parsley. In a large saucepan, heat the butter over medium heat until it foams, add the onion and garlic, season with salt and freshly ground black pepper and gently cook, stirring, for 10 mins. Remove the saucepan from the heat, add the bread-crumbs, apricots, pistachios, and herbs, stir in then let stand for 15 mins. When cool, stuff the turkey.





¼ cup balsamic vinegar  

 ¾ cup olive oil

1 teaspoon Dijon mustard  

 1 teaspoon minced garlic

salt and pepper to taste


Combine all ingredients, except oil, in a medium bowl and whisk until well combined. Gradually add oil, whisking all the time. Shake well before using.



White sauce.


1½ cups milk  

 1 tablespoon sugar

2 tablespoons cornflour


Blend cornflour with ½ cup milk, add remainder of milk and sugar to saucepan, heat to just before boiling point, add the cornflour mixture, simmer and stir until mixture thickens.



White Sauce (2) (Great for corned beef and/or cauliflower).


2 tablespoons plain flour  

 50g butter

1 onion  

 5 cloves

3 cups milk  

 1-2 bay leaves

1 teaspoon grated nutmeg  

 salt and pepper

1 teaspoon Worcestershire sauce  

 2 tablespoons grated cheddar cheese


Add the flour and butter to a small saucepan, stir and heat for 1-2 minutes to form a roux. Remove and set aside. Place all other ingredients in a sauce pan and bring to the boil, reduce heat and simmer for approximately 5 minutes. Remove the onion and bay leaves and discard. Add the roux to the milk, and whisk until combined. Cook, stirring, until mixture has thickened. Season with salt and pepper, and strain if desired.



Worcestershire sauce.


10 cups dark brown vinegar

1 kg brown sugar

Knob garlic

3 medium green apples

1 orange

1½ teaspoons cayenne pepper

1 tablespoon clove powder

2-3 teaspoons allspice


Peel garlic and roughly chop. Core apples, leaving skin on and roughly chop. Peel the orange, discard the peel and chop the flesh roughly. Put garlic, apples and orange in a large saucepan with 3 cups vinegar. Bring to a slow boil and cook until fruit is pulpy. Add the remaining ingredients. Reduce heat and simmer 35 minutes. Drain, reserving the liquid. Puree the fruit in a blender, then return to the liquid. Stir to blend, then pour into sterilised bottles. Makes approximately 5 litres.


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