We are big sauce people. It is one of most used sections in my recipe box. I'm always eager to find new ones, or new spins on a recipe. What are your favourites? Tonight is a Brandy Mustard Mushroom sauce. We are having it on schnitzel, but also really like it on chicken cordon bleu. Saute: 2 cup chopped mushrooms 1/2 cup chopped shallots/onion Once cooked, add 1/2 c brandy, 1/2 c chicken or veggie stock, 2 Tbsp dijon mustard, and 1 tsp thyme. Stir together and simmer gently for 3 minutes. Add 1/2 c heavy cream ( I've used sour cream when I have not had heavy cream). Simmer on low ( do not boil) until slightly thickened. Add 2 Tbsp chives. I make it in the morning usually and let the flavours do their thing in the fridge before reheating to serve. It reheats well. I would love to know other's favourite sauces.
I'm afraid the majority of the sauces I make are pot luck ones. Most are tomato based and include garlic and any kind of vegetable that happens to need using up. Sometimes I surprise myself and come up with an amazing flavoured sauce, but would never remember how to make it again We had a glut of carrots and celery last week and those mixed with onions were the base for a lovely result.
Apricot Plum sauce made today for tomorrow. Apricot jam, garlic, diced onion, ginger, vinegar, olive oil, chili flakes, brown sugar and water. A favourite for dipping chicken.
Those sound good @Melody Mc. ! I make tomato sauce, using the reduced sauce tomatoes that I freeze. Those have been cooked down to 1/2 of their original volume, portioned in 1 cup amounts into ziplock bags, and frozen. To make pasta sauce, I thaw a bag, add 1/2 tsp salt, 1 tsp garlic powder, 1 tsp Italian herb. That's all. My other favorite is sort of a Thai peanut sauce. It's not measured exactly but there are online recipes. I mix about 1/2 cup peanut butter with about 2 tablespoons of soy sauce, a smashed clove of garlic, maybe 1/2 teaspoon of sesame oil, a tablespoon of Sambal Oelek or Sriracha. I heat in sauce pan just to dissolve it all. I add some coconut milk just to make it a nice consistency. Here is a link to similar, with helpful comments. I don't add the sugar. They don't heat theirs and I sometimes don't either. I use a lot more hot sauce than they do.They use water instead of coconut milk. I think the coconut milk gives a richer flavor but it's good either way. https://www.allrecipes.com/recipe/20351/best-peanut-sauce/ This is good just on pasta with a topping of cilantro, or chopped scallions, or chopped peanuts.
Thank you Daniel. I've heard of Thai sauces, but never tried it. I wouldn't have thought of putting it on pasta.
