Chinese and Western Sauce Recipes

Tomato sauce (makes 300 ml)

1tbsp oil

50g mushrooms, finely chopped

1 onion finely chopped

1 clove garlic crushed

397g can chop tomatoes

1 tbsp vinegar

1 tsp tomato puree

1 bay leaf

Salt and pepper

Heat the oil in a pan; add the mushrooms and onion and sauté for 3 minutes until softened.

Add the remaining ingredients, with salt and pepper to taste, bring to boil, and then simmer for 20 to 30 minutes stirring occasionally, until the desired consistency. Remove the bay leaf.

White sauce (makes 300ml)

Goes great with pastas

25g butter

25g plain all purpose flour.

300ml milk

Salt and pepper

Melt the butter in a pan. Add the flour and cook, stirring for 1 minute. Remove from the heat and gradually beat in the milk, add salt and pepper to taste, return to the heat and bring it to boil and cook for 2 min stirring constantly.

Variations:

Parsley sauce

Stir 50g chopped parsley into the finished sauce.

Cheese sauce

Stir 75g grated cheddar cheese and 1 tsp dried mustard into the finished sauce.

Mushroom sauce

Sauté 50g sliced mushrooms in 15g butter with 1 tsp lemon juice for 5 min. sti4r into the finished sauce.

Onion sauce

Sauté 1 finely chopped onion in the butter for 7 minutes, before stirring in the flour.

Caper sauce

Stir 1tbsp finely chopped capers and 1 tsp lemon juice into the finished sauce.

Prawn sauce

Stir 75g peeled prawns and 1/2tsp cayenne pepper into the finished sauce.

Mustard sauce(makes 120ml)

1 large egg yolk

2tbsp Dijon mustard

1/2 tsp sugar

1tbsp vinegar

6tbsp oil

Salt and pepper

1tbsp chopped dill

Beat the egg yolk with the mustard and sugar until smooth. Stir in the vinegar. Gradually beat in the oil and add salt and pepper to paste. Stir in the dill. Serve cold.

Peanut and coconut dipping sauce

Goes well with chicken, beef or mutton satay

60g unsalted dry salted peanuts, coarsely crushed

1 garlic clove, chopped

12 red shallots chopped

2 lemon grass bulbs chopped

3 coriander stalks chopped

1 red chili seeded and chopped

1 tsp safflower oil

200ml coconut milk

1 tbsp nam pla

1tsp dark soy sauce

2 tsp dark brown sugar

Grind the first six ingredients finely. Pour the safflower oil into a pan and fry the paste lightly. Next add the rest of the ingredients and bring to boil. Remove from the fire and cover it. Serve and enjoy.

It’s that easy!

Easy Hollandaise sauce (makes 300ml)

(Goes well with fish dishes)

15g butter

15g plain flour

15ml hot water (not boiling)

2 egg yolks

125g butter, cut into cubes

Salt and white pepper

1tbsp lemon juice

Melt the butter in the pan and stir in the flour and cook while stirring constantly. After 1 minute remove from the heat and beat in the water. Return to the heat and whisk in the egg yolks one by one. Heat on low flame and keep stirring constantly until the sauce begins to thicken.

Remove from the flame and slowly beat in the butter a cube at a time. Then add the salt and pepper.

Mayonnaise

(Taste awesome with Arabian shawarma; picture above)

2 eggs

1 1/2 cups oil (palm, sunflower, vegetable, peanut or olive oil)

1/2 tsp. sugar

1/2 tsp. salt

1/2 tsp. white pepper powder

1 tbsp. vinegar

1 tbsp. lemon juice

1/2 tsp. mustard paste

Put the eggs, sugar, mustard paste and salt in a bowl and beat on medium speed.

After the egg has turned light yellow in color add the oil little by little.

Add the oil 1/2 or 1 tsp at a time and beat well. 

Do this till 1/2 cup of oil has finished.

Now add 1/2 tbsp. of vinegar and 1/2 tbsp. of lemon juice.

Beat like before. Add 1 tsp. of oil and beat for 1 minute at intervels.

After another 1/2 cup of oil has finishes add the rest of the vinegar and lemon juice.

Now add 1 tbsp. of oil and beat, add another tbsp. of oil and beat some more till all the oil has finished.

Now add the pepper and give it a final beating. 

Your mayonnaise is ready.

Read this page for ARABIAN SAUCE RECIPES (Tahini and hummus)

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