Sauces - Revision history

Ch at 12:18, 22 January 2026

2026-01-22T12:18:20Z

← Older revision		Revision as of 12:18, 22 January 2026
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	#mash the garlic and salt together and then mash in nuts but don't overwork.		#mash the garlic and salt together and then mash in nuts but don't overwork.
	#add the cheese and then the oil working as little as possible to not overheat.		#add the cheese and then the oil working as little as possible to not overheat.

			==Remoulade==
			[[#top\|⇐Return to top]]
			;Ingredients - all to taste
			:mustard mayonaisse - i.e mustard mixed with a little dijon mustard
			:1 or 2 gherkins, chopped
			:a few capers, chopped
			:1 Tbsp each, chopped, of parsley, chervil and tarragon
			:1 anchovy fillet, drained and chopped
			:1 tsp dijon mustard
			:salt
			;Method
			#Mix together all ingredients and check seasoning
			<small>''Seafood lover's guide'' Rick Stein</small>

Ch at 14:53, 5 January 2026

2026-01-05T14:53:11Z

← Older revision		Revision as of 14:53, 5 January 2026
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	::300ml liquid		::300ml liquid
	:::for the base of a silicon to make e.g. kroketten		:::for the base of a silicon to make e.g. kroketten
	~~===For a salpicon, e.g. for kroketten===~~
	~~:1 quantity white roux made with 50g butter~~
	~~:300ml liquid - stock or milk~~
	~~===Béchamel or velouté===~~
	~~:1 quantity white roux made wi~~


	==Alfredo sauce==		==Alfredo sauce==
	As in fettuccine all' Alfredo		As in fettuccine all' Alfredo

Ch at 14:52, 5 January 2026

2026-01-05T14:52:29Z

← Older revision		Revision as of 14:52, 5 January 2026
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	__TOC__		__TOC__

			==Classic roux based sauces==
			===White roux===
			:50g butter
			:60g plain flour
			Melt butter gently till water has bubbled out but butter is ''not'' starting to brown. Add the flour and whisk in with a whisk. Then using a spatula cook through the roux on gentle heat for a minute or two, till it comes together and starts to glisten with fat sweating out.
			;basic sauces
			:for one quantity of roux made with 50g butter
			::1,2l liquid
			::: can be thickened for e.g. soup
			::600ml liquid
			:::for a classic béchamel or velouté
			::300ml liquid
			:::for the base of a silicon to make e.g. kroketten
			===For a salpicon, e.g. for kroketten===
			:1 quantity white roux made with 50g butter
			:300ml liquid - stock or milk
			===Béchamel or velouté===
			:1 quantity white roux made wi


	==Alfredo sauce==		==Alfredo sauce==

Ch at 10:23, 22 June 2025

2025-06-22T10:23:44Z

@@ Line 243: / Line 243: @@
 ==Thai dipping sauce==
 [[Haddock fish cakes with lime leaves and dipping sauce]]
 ==Tomato sauce==

Ch at 10:18, 21 June 2024

2024-06-21T10:18:55Z

@@ Line 120: / Line 120: @@
 <small>''Sauces'' Michel Roux</small>
 ===Stick blender Hollandaise===
@@ Line 132: / Line 146: @@
 #in a cup just large enough for the stick blender put the egg yolks, water and lemon juice
 #Over high heat, melt the butter swirling all the time until the foaming subsides and transfer to a jug.  Put the stick blender in the cup and with it running pour the melted butter in a slow stream into the cup.  Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, a tsp at a time.  Season with salt and pepper/cayenne
 <small>[https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe]</small>

Ch at 14:31, 18 December 2023

2023-12-18T14:31:18Z

New page

[[Useful stuff|⇐ Useful stuff]]

An eclectic mix of sauces, from classic french through asian to cheat methods, e.g. stick blender mayo

__TOC__

==Alfredo sauce==
As in fettuccine all' Alfredo
;Ingredients
:230ml double cream
:40g butter
:salt
:65g parmesan, grated
:fresh ground black pepper
:tiny grating of nutmeg

;Method
#Put all of the butter and ⅔ of the cream in a saucepan. Bring to a simmer and simmer for less than a minute while the sauce thickens.
#Add the rest of the cream, the cheese and seasonings and stir well and warm through.

based on ''The Classic Italian Cookbook'' Marcella Hazan

==Béchamel (white sauce)==
;Ingredients
:15g butter
:15g flour
:250ml milk
:salt, pepper and optionally grated nutmeg

;Method
#Make a roux by melting butter over low heat and adding flour. Cook for 2-3 minutes stirring regularly. The flour needs to be cooked and will start to smell of biscuits or cooking pastry. See notes below, but what works for me is...
#Add the milk in three or four additions, can be hot or cold. Incorporate each addition till smooth(ish) before adding next. Bring to boil, reduce heat and simmer very gently, stirring regularly, for 5-10 minutes. The simmering helps get rid of any remaining lumps.
#Season
;Notes
*Sometimes milk is flavoured with bay leaf, in which case heat milk with bay leaves, switch heat off when it comes to a boil and allow to infuse for 30 minutes. Some insist milk must be hot, others that cold is perfectly OK, Some say milk must be added in several additions, other say just chuck it all in and lumps will sort themselves out later with simmering or by passing through sieve
;What is crucial is
*Roux must be cooked out. Should start to smell of cooking pastry or biscuits. Alternatively taste to see if it still tastes floury
*Once sauce is made and come to a boil it needs to be cooked gently for a while.
*Once béchamel is cooked out, you can add and melt in cheese for a cheese sauce. Can also be enriched with cream and egg yolks after simmering, and simmer for another minute. With cheese this is a Mornay sauce. Using a combination of milk and stock, or cooking liquid from vegetables, is also good for some dishes

==British Indian Restaurant curry sauce==
;Ingredients
:5 onions – finely sliced
:125ml vegetable oil
:5 tablespoons garlic/ginger paste (equal amounts garlic and ginger blended into a paste with a little water.)
:½ carrot - peeled and chopped
:¼ head of cabbage - chopped
:½ red capsicum (bell pepper) - diced
:½ green capsicum (bell pepper) - diced
:water
:200ml chopped tomatoes
:2 Tbsp ghee (clarified butter)
:2 tsp garam masala powder
:2 tsp cumin powder
:2 tsp coriander powder
:2 tsp fenugreek powder
:2 tsp smoked paprika
:2 tsp turmeric

;Method
#Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling. Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent. ''Make sure they are browned else the sauce will look a bit anaemic''
#Add the capsicums (bell peppers), carrot and cabbage and stir to combine. Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
#Now add the tomatoes and just enough water (250ml) to cover the vegetables and simmer for about half an hour.
#After 30 minutes, remove the mixture from the heat and allow to cool slightly.
#Scoop the mixture in batches into a blender and blend until silky smooth.
#Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
#Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
#Use immediately or store in the fridge for up to three days or freeze for up to three months.
''The Curry Guy'' [https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/ https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/]

==Chilli Ramen sauce==
For adding at the last minute to noodle dishes to give them a kick. Will keep in the fridge for a couple of weeks
;Ingredients
:2 tsp sugar
:2 Tbsp malt vinegar
:3 Tbsp shop-bought sweet chilli sauce
:5 Tbsp fish sauce (nom pla)

;Method
#dissolve the sugar in the vinegar in a small pan over gentle heat and allow to cook for a little
#add the other ingredients and mix thoroughly

==Chilli sauce==
[[File:IMG_3579.jpeg|100px|left]] This is based on Ottolenghi's Orange and jalapeño hot sauce 
;Ingredients
:1 tsp sunflower oil
:4 to 5 jalapeño chillies (65g), stalks discarded; remove the pith and seeds, too, if you prefer less heat. I used 20 of my little yellow surinamese pepers which are similar on scotch bonnet od Madame Jeanette in flavour/heat profile.
:1 onion (180g), peeled and finely chopped
:1 carrot (100g), finely chopped
:4 garlic cloves, peeled and crushed
:Fine sea salt
:500ml orange juice
:100ml cider vinegar

;Method
#Put a small saute pan on a medium-high heat, add the oil and chillies, and cook, turning occasionally, for five to seven minutes, until the jalapeños are charred all over. Turn down the heat to medium, add the onion, carrot, garlic and a half-teaspoon of salt, and cook, stirring occasionally, for six minutes, until the onion turns translucent and starts to soften. Pour in the orange juice, bring to a simmer and leave to cook gently for 15 minutes, until the carrots are soft and the orange juice has reduced by three-quarters.
#Tip the mixture into a blender, add the vinegar and 100ml cold water, then blitz for about a minute, scraping down the sides a few times, until completely smooth. The mixture should have a thick pouring consistency, so add a splash more water to loosen, if need be. Pass the sauce through a fine-mesh sieve into a jug, then pour into a sterilised jar or bottle, seal and refrigerate. Serve at room temperature.

==Creme Patissiere==
⇒ [[Basic Patisserie recipes#Creme Patisserie|Creme Patisserie]]

==Hollandaise==
===Traditional Hollandaise===
I always have a problem with Hollandaise sauce but this recipe from Michel Roux works well for me. The secret seems to be to start early, i.e. make the clarified butter and the peppercorn reduction well ahead of starting on the sauce.
;Ingredients
:1 tbsp white wine vinegar
:4 tbsp water
:1 tsp white peppercorns, crushed
:125g clarified butter (made from 150g unsalted butter)
:2 egg yolks
:salt
:juice of ½ lemon

;Method
#Make the clarified butter by heating butter in saucepan over ''very'' low heat. Once melted, pour off the yellowy fat into a bowl leaving the milky remains which you can discard. All to cool - you want to use it warm but not too hot
#In a saucepan heat the vinegar, water and peppercorns, bring to a boil and reduce till about half the liquid remains. Allow to cool completely.
#Starin the reduction to remove peppercorns. In the now cold saucepan, whisk the egg yolks with the reduction and heat gently over a heat diffuser. Over a very low heat, continue whisking. Over a period of 8-10 minutes the the yolks will thicken but don't let things get too hot - < 65℃.
#Off the heat and still whisking, pour in the tepid clarified butter in a steady stream. Season with salt to taste. At the last moment which in some lemon juice to taste.

''Sauces'' Michel Roux

===Stick blender Hollandaise===
;Ingredients
:2 large egg yolks
:1 tsp water
:1 tsp lemon juice
:110g unsalted butter
:salt & pepper or cayenne

;Method
#in a cup just large enough for the stick blender put the egg yolks, water and lemon juice
#Over high heat, melt the butter swirling all the time until the foaming subsides and transfer to a jug. Put the stick blender in the cup and with it running pour the melted butter in a slow stream into the cup. Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, a tsp at a time. Season with salt and pepper/cayenne

[https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe]

==Indian chutneys etc==
[[Indian chutneys etc|Indian chutneys etc]]

==Kebab shop==
===Yoghurt sauce===
;Ingredients:
:100g Greek yoghurt
:100g mayonnaise
:¼ tsp black pepper
:2 garlic cloves, minced
:½ tsp dried dill (optional)
:½ tsp dried parsley (optional)
:Juice of ½ lemon
:Salt to taste

;Method
#Mix the mayonnaise and yoghurt till smooth. Mix in the remaining ingredients and check seasoning

===Salsa sauce===
;Ingredients
:1 or 2 red bird’s eye chillies
200g tinned (canned) chopped tomatoes
:2 garlic cloves, crushed
:½ tbsp tomato paste
:¼ tsp black pepper
:Juice of ½ lemon or ½ tbsp white vinegar
:Salt to taste

;Method
#Blend all ingredients in a blender till smooth. Check heat and seasoning

==Mayonnaise==
[[Miscellaneous basic recipes and techniques#Quick Stick blender mayonnaise|⇒ Quick mayonnaise]]

==Mushroom and cream sauce==
#Fry some chopped mushrooms.
#Make some Alfredo sauce and add the mushrooms

==Onion Gravy==
;Ingredients
:2 onions
:25g butter
:1 Tbsp flour
:2 tsp tomato paste
:500ml beef stock

;Method
#Peel, halve and thinly slice the onions. Cook gently in the butter until golden brown - take your time. Meanwhile heat the stock.
#Add the tomato paste and cook for a minute. Add the flour to make a roux. Cook for a couple of minutes. Add the stock, stirring constantly, and bring to the boil and simmer over a medium heat until the gravy is glossy and has thickened.

==Pesto==
;Ingredients
for a small quantity
:½ clove garlic
:½ Tbsp pine kernels
:75g fresh basil leaves
:½ Tbsp pecorino or parmesan
:75ml extra-virgin olive oil
:pinch of salt

;Method
Use a pestle and mortar or a mini food processor
#mash the garlic and salt together and then mash in nuts but don't overwork.
#add the cheese and then the oil working as little as possible to not overheat.

==Tartare sauce==
;Ingredients
;mayonnaise
:1 egg yolk
:Generous pinch of salt
:3/4 tsp Dijon mustard
:100ml sunflower or groundnut oil
:25ml olive oil
;flavourings for the sauce
:1½ tbsp pickling liquor from cornichons, to taste
:½ heaped tbsp salted capers, rinsed and chopped
:½ heaped tbsp cornichons, chopped
:½ heaped tbsp chopped parsley
:½ tbsp chopped chives

;Method
#Make the [[Miscellaneous basic recipes and techniques#Quick Stick blender mayonnaise|mayonnaise]]
#Stir the pickling liquor into the mayonnaise, then mix this with the other flavourings

==Thai dipping sauce==
[[Haddock fish cakes with lime leaves and dipping sauce]]

==Tomato sauce==
===Simple & quick===
I prefer this to the recipe below. Use decent olive oil and top quality tinned tomatoes - I like to use the Mutti cherry tomatoes.
;Ingredients
:1 tin top quality tomatoes
:1 clove of garlic - peeled but left whole
:2 Tbsp olive oil
:sprig basil
:salt & pepper

;Method
#Put the oil, garlic and tomatoes in a pan and heat gently. After a few minutes you can mash up the tomatoes a bit and add the basil. Simmer on very low heat for 20 minutes or more.
#Remove basil and garlic. Sauce is good to use. Pass through a sieve if you want it to be really smooth.

''Eve - Pasta Grammar'' [https://www.pastagrammar.com/post/how-to-make-authentic-italian-tomato-sauce-simple-easy-recipe https://www.pastagrammar.com/post/how-to-make-authentic-italian-tomato-sauce-simple-easy-recipe]

===Tomato sauce for Pasta===
;Ingredients
:1 tin tomatoes or polpa
:70g butter
:½ onion, finely chopped
:1 small carrot, finely chopped
:1 stick celery, finely chopped
:salt and pepper to taste
:¼ tsp sugar
:''optional'' 70ml double cream

;Method
#Put all the ingredients except the cream in a saucepan and gently simmer for an hour.
#Once simmered, pass through a sieve, pushing as much of the veg through as you can. Can now be refrigerated or frozen.
#If you like, add some double cream once the sauce has been reheated and gently cook through for a minute.

based on ''The Classic Italian Cookbook'' Marcella Hazan