Cookbook authors in a book published in 1974 suggested “a good sauce can be a culinary triumph by turning simple recipes into a gourmet’s delight.”
They also advise that sauces should not dominate the recipe, but rather complement the natural flavours of what is being cooked.
This week’s recipes are for a variety of sauces that could enhance main course menu plans.
• • •
Dresden Sauce
- 1 cup sour cream
- 1 tsp. Dijon mustard
- 1 1/2 tsps. or more horseradish
- salt to taste
Mix ingredients until well-blended. Cover and refrigerate. Serve sauce with fish, corned beef or with cold sliced meat.
• • •
Lemon Sauce
- 2 tbsps. butter
- 1/2 tsp. salt
- 1 cup chicken broth
- 3 tbsps. lemon juice
- 4 egg yolks
- 1 tbsp. chopped parsley
Melt butter in top of double boiler over direct heat. Add salt. Gradually stir in broth and lemon juice.
Cook over low heat, stirring constantly until mixture boils.
Place pot over hot but not boiling water in the base of the double boiler.
Beat egg yolks in a small bowl. Gradually beat in a small amount of the hot mixture. Slowly beat back into mixture in top of double boiler. Stir constantly until thickened.
Remove from heat and stir in chopped parsley. Makes about 1 1/2 cups. Serve with roast lamb, fish or chicken.
• • •
Teriyaki Sauce
- 1/2 cup soy sauce
- 1 clove garlic, minced
- 1 tbsp. brown sugar
- 1/8 tsp. ground ginger
- 1/4 cup sake or dry sherry
Mix all ingredients until well-blended. Cover and store in refrigerator. Use this sauce as a marinade for fish or steaks.
• • •
Onion Butter
- 2 tbsps. dry onion soup mix
- 1 cup soft butter
- 1 tbsp. minced chives
Blend ingredients thoroughly. Cover and store in refrigerator. Use as a vegetable seasoning or spread on steak or fish either before or after broiling. Makes 1 1/4 cups.
• • •
Diablo Sauce
- 4 large tomatoes
- 1 green pepper, chopped
- 5 tbsps. wine vinegar
- 2 tsps. dry mustard
- 2 tbsps. horseradish
- 1 tsp. curry powder
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 drop artificial sweetener
- dash cayenne
Skin, seed and chop tomatoes. Sauté green pepper and onion in a small amount of oil in a saucepan. Add remaining ingredients. Cook over medium heat, stirring until thickened. Makes about 2 cups.
Serve with scrambled or poached eggs or as a condiment with hamburgers.
Joyce Walter can be reached at ronjoy@sasktel.net
