A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 4 |
|
|
|
|
Directions: Combine the milk, herbs, garlic, peppercors and bay leaf in a small saucepan.
Bring to a simmer. Remove the pan from the heat and let cool to almost room temperature. Strain and discard the solids.
Meanwhile, melt the butter in a small skillet over medium heat. Add the flour, whisking constantly. When the mixture starts to bubble, reduce heat to low and cook until the sauce becomes grainuy and starts to smell toasty, about 1-2 minutes.
Let the roux cool slightly, then slowly begin whisking in about 1 1/2 cups of the milk mixture. Simmer until the sauce is thickened and has lost it's raw flour taste. If the sauce becomes too thick, whisk in more milk.
Whisk in the mustard and lemon juice, then season with salt and pepper.
NOTE: The sauce can be prepared ahead and kept warm while you cook meat/fish, but pour a thin layer of milk over the surface of the sauce to prevent a skin from forming.
Comments: This sauce is good with white fish, chicken or pork.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Spicy artichoke sauce Cook garlic in oil for about 2 minutes, stirring often. Stir in remaining ingredients (except artichokes and parsley) and bring to a boil, then simmer about 15 minutes, stirring often. Add artichokes and their marinade and the parsley and simmer about 5 m
Rombauer barbecue sauce Saute onions in oil until brown. Add the remaining ingredients and simmer for 20 minutes.
Pot roast in savory cheese sauce 1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
2. Cook onion in drippings remaining in pan until soft but not browned; stir often.
3. Add soup, tom
Grilled beef tenderloin with roasted garlic sauce For sauce:
Preheat oven to 350F. Combine milk and garlic in small saucepan. Simmer,
uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic
heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover
dish tightly with foil.
Lemon-mustard chicken I use one of those cut-up chickens and I also usually double the amount of
glaze.
Rinse chicken; pat dry. Place chicken pieces, skin side down, on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20
minutes or ti
Pasta with sesame sauce In a heavy saucepan lightly beat the sesame seeds. Reserve 2
tablespoons whole sesame seeds and grind remaining into a powder.
In the saucepan combine sesame seed powder, chicken stock, dry
sherry, soy sauce, honey, sesame oil, hoisin sauce and to
Barbeque sauce - indonesian Mix thoroughly and allow flavors to blend for at least one hour.
Grilled steaks with red chile sauce Accompaniment: pickled red onions with cilantro
Make sauce:
Rinse chiles and remove stems, then split open and discard seeds and ribs.
Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate
heat, then toast chiles in batches, turning th
Poloni (miniature pasta squares with dairy sauce) POLONI (Miniature Pasta Squares w/Dairy Sauce)
Tish-Ah B'Av & Shavuoth are two holidays when dairy foods are
preeminent & meat dishes are temporarily set aside. These pasta
squares are covered w/a well-seasoned, rich dairy sauce. P
Beef with caper sauce Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in
the refrigerator for 2 hours or overnight. Remove roast from marinade;
wipe with absorbent paper. Place roast,
Brisket mop sauce This recipe starts out with one 12 ounce bottle of beer. You can substitute 3/4 cup of wine, apple juice or apple cider for the beer, but it needs to be combined with an equal amount of water.
Mix all ingredients except for vegetable oil at least a couple
Hot vanilla sauce 1. Combine sugar and cornstarch in a deep, 1-quart, heat- resistant
non-metallic casserole. 2. Gradually add water, stirring constantly.
3. Add butter and heat, uncovered, in Microwave Oven 5 minutes; stir
every 1 1/2 minutes. 4. Heat, uncovered,
Hot spaghetti sauce Heat oil in a large saucpan set over medium heat. Add ground chicken or
turkey to pan along with onions. Stir frequently with a fork until meat
loses most of its pink color. Add Tomato sauce and white wine. Simmer or
5 minutes.
Add remaining ingredient
Poppy seed sauce In a small bowl, combine all ingredients and stir until well blended. Chill
before serving to develop taste. Makes about 1 1/4 cup. 20 servings (1
tablespoon). Serve over fresh fruit or fruits and vegetables salads. Food
Exchange per serving:
A slightly different sauce bolognese Empty corned beef and tomato ketchup into bowl and stir thoroughly or mix
with electric mixer. Do not mince or blend! Grate onion on coarse grater
or chop finely, fry in oil till transparent. Add beef, ketchup, herbs,
pepper and garlic, stir, cov
Herbed yogurt dressing In a small serving bowl mix together all the ingredients. If you wish to omit the cayenne pepper try replacing it with a few grinds of fresh black pepper. Refrigerate for at least 2 hours so the flavors can come together.
Serve as a dipping sauce for fr
Teriyaki grilling sauce Put soy in a small bowl. whisk in ground mustard, ginger, garlic and onion.
add molasses and stir well. finally, add olive oil mix well, and
immediately place one half in bottom of a marinating pan. add meat. cover
with remaining marinade. cov
Fat-free fudge sauce In a medium saucepan, combine the cocoa and the coffee or water. Beat with
a whisk until the cocoa is smooth and all the lumps have dissolved. Whisk
in the condensed milk, corn syrup and raspberry vinegar. Heat over low
heat until warm, stirr
Asparagus with red pepper sauce Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on thickness, or until fork
tender but stiil firm. Drain under cold water and set the stalks
aside. Broil the peppers on all sides until l
Kangaroo strips with bok choy and chilli black bean sauce Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks
attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of
garlic and ginger and saute quickly for 30 seconds until aromatic. Add the
brown rice wine and redu
All i pebre (eels in piquant sauce) Clean and skin eels and cut into 1- to 1-1/2-inch pieces. Heat 1 tbsp.
olive oil in a casserole or skillet. Add paprika; stir in enough water to
cover eels. Bring to a boil and add pieces of eel.
Meanwhile, with a mortar and pestle or in an electric blend
Blueberry sauce from lisa Place all ingredients in a non-aluminum saucepan & bring to a boil.
Simmer gently for 10 min. Serve hot or cold.
Source: "The Summer Book" by Susan Branch (Meal Master format via Lisa
Clarke)
Bechamel sauce (vegan) Blend the soymilk, water, cashews, and seasonings
in a blender until smooth.
Pour into a double boiler and heat.
Meanwhile, heat the oil in a small saucepan.
Add the flour to make a roux.
Then whisk it into the heated soy milk mixture to make a light, cre
Chicken wings w. sweet-and-spicy pantry sauce Remove wing tips. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. (Alternativ
Herbed spinach balls Preheat oven to 350 degrees F. Thaw spinach and remove excess liquid. Add
remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs
and butter) and mix well. Form the mixture into small balls and place on a
baking sheet. Bake f
Deviled oysters w mango slaw and tabasco butter sauce Preheat broiler.
After oysters are shucked reserve the juice and place in a larger mixing
bowl. Chop the oysters, basically cutting each oyster into four pieces. Add
to oyster juice in mixing bowl with remaining ingredients, reserving one
hard b
Capellini with burst cherry tomato sauce Heat olive oil in a large skillet or Dutch oven over medium high heat until very hot. Add all the cherry tomatoes and roll occasionally to, heat evenly. Cover with a lid and cook about 10-12 minutes, shaking pan or stirring once. Remove lid, and if tomato
Barbecue sauce prudhomme Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, st
Anglers` remoulade sauce Blend all the ingredients in an electric blender or hand-whip them into a
smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters,
shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87
Stone crab claws with mustard sauce Stir together all ingredients in a bowl until well blended. Cover and
chill. Serve with stone crab claws.
Contributor: coastal living p 104
Butchered snake bits with barbecue sauce To make snakes: Covering one end of the rigatoni with your finger (to
prevent leakage), carefully fill each piece of pasta with cheese spread.
Place six to eight cheese-filled rigatonis end to end on a serving platter,
in a realistically curvy snake
Green beans in spicy miso sauce In a large skillet, heat Hot Pepper Oil and saute garlic for 30
seconds. Add onion and saute until translucent. Add green beans and
saute for 3-5 minutes. Mix dissolved Miso, Barley Malt, Mirin and
Kudzu or arrowroot together. Add to hot vegeta
Yellow tomato sauce In a stainless steel saucepan, saute the onion in olive oil until
soft. Add garlic and saute briefly. Add tomatoes, tomato paste,
chiles and epazote. Simmer 15 minutes.
Add chopped cilantro and season to taste with salt and pepper.
Puree, if
Chocolate mint sauce from lisa Melt the chocolate in the top of double boiler. Mix in the Schnapps
and whipping cream. Heat through. Delicious served on your favorite
ice cream.
Makes 1 1/2 cups.
The Inn at Weston Post Office Box 56 Weston, Vermont 05161 (802)
824-
Mary anne's fluffy horseradish sauce (for fondues) Mix all ingredients together the night before your fondue and
refrigerate overnight. Stir before serving.
Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120
A-2 steak sauce Run all non liquid ingredients through a spice blender until they are a
fine powder. Place over low heat with half of vinegar and simmer 1 hour.
Add the rest of the vinegar a little at a time. Stir in tobasco, wines,
kitchen bouquet and coloring.
Flank steak with garlic sauce Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a
wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well
browned on each side. Reduce heat and add 2 T butter. Cook 3 to 5 min
Slow-cooked pork with herb tomatillo sauce Heat the oven to 350 degrees. Use a small sharp knife to make small 1-inch deep cuts all over the surface of the pork, and push 1 sliver of garlic into each slit. Season the pork with salt and pepper, rubbing the seasonings all over the meat.
In a large,
Onion sauce 1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook
in Microivave on HIGH for 8 minutes.Cool and peel. 2.Heat bones at
HIGH in microwave for 1 minute. Loosen mark out of the
bones. 3.Heat the mark, onions and the broth at HI
Anytime broccoli cheese sauce Combine soup and milk.
CONVENTIONAL STOVE: Over medium heat, heat until hot and bubbling,
stirring often.
MICROWAVE OVEN: Microwave, uncovered, on HIGH for 5 minutes or until
hot and bubbling, stirring halfway through heating.
Serve over veg
Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high.
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place
Avocado hot sauce Place all ingredients in blender and puree until smooth.
The Whole Chili Pepper From the collection of Jim Vorheis
Chipotle cream sauce Make roux with butter and flour. Add drained and roughly chopped chipotles, cream, hot sauce, and salt. Reduce to desired consistency.
Oyster flavored sauce
Ann's honey-mustard sauce Put butter in top of double boiler. When butter is melted, add flour to
form a roux, then add wine, buttermilk and mustard. Stir until mixture
comes to desired consistency. If sauce is too thick, add a little milk (or
water). Season to taste.
Bbq chicken with sesame-chili sauce For Sesame-Chili Sauce, in a small saucepan combine all of the
ingredients except chicken. Cook over medium heat till bubbly,
stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set
aside.
Rinse chicken; pat dry with paper towe
Charcoal-grilled leeks with romesco sauce Heat 1/2 tb oil in a small skillet and, over medium heat, fry the
bread slice until golden on both sides. Grind the toasted almonds
finely in a food processor, together with the bread, pepper flakes
and garlic. Add the red pepper, tomatoes, paprik
Green chile sauce In oil in a heavy saucepan, saute' garlic and onion. Blend in flour
with wooden spoon. Add water and green chili. Bring to a boil and
simmer, stirring frequently, for 5 minutes.
Pork chops with tarragon sauce Season the pork chops with salt and pepper. Cook the chops in a small amount of oil for approximately ten minutes per side (for thick chops). Remove the meat. Melt butter in the same pan and saute mushrooms. Add the wine (you can substitue chicken stock,
Szechwan white cut chicken with spicy peanut sauce Place chicken in a 2-quart pan with the onion, ginger, sherry, salt,
sugar and water. Bring to a boil, cover and simmer for 20 minutes.
Remove from heat and let stand until chicken is cool enough to
handle. Strain broth and save for soup. Remove and dis
|
Loading...
|
::
