Taste USA: Sauce

Tuesday, June 14, 2016

Blueberry Sauce

How to Make Blueberry Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Serves 6

Ingredients:
4 tsp cornflour (cornstarch)
4 tbsp caster (superfine) sugar
175ml/6fl oz/⅔ cup water
250g/9oz/2 cups blueberries

Method:
1 Put the cornflour and sugar in a pan and gradually mix in the water. Add the blueberries and bring to the boil.

2 Simmer gently over a low heat for 3–4 minutes, stirring, until the blueberries start to soften and the sauce is a deep colour. Serve warm or cold.

Apricot Sauce

How to Make Apricot Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Serves 6

Ingredients:
200g/7oz/1¼ cups ready-to-eat dried apricots
250ml/8fl oz/1 cup water
2 tbsp caster (superfine) sugar
juice of 2 oranges

Method:
1 Put the apricots and water in a pan and bring to the boil. Cover and simmer gently for 10 minutes.

2 Blitz the apricots and liquid in a blender or food processor with the sugar and orange juice. Add a little water if needed to make a pouring consistency.

Chantilly Cream

How to Make Chantilly Cream Recipe - preparation 10 minutes, plus chilling

Serves 8

Ingredients:
300ml/½ pint/1¼ cups double (heavy) cream
1 tbsp golden caster (superfine) sugar
finely grated zest of 1 orange (optional)

Method:
1 Whip the cream with the sugar until it forms soft peaks. Fold in half the grated orange zest, if using. Cover and chill in the refrigerator.

2 Serve sprinkled with the remaining orange zest, if using.

Brandy Butter

How to Make Brandy Butter Recipe - preparation 10 minutes, plus chilling

Serves 8

Ingredients:
150g/5oz/⅔ cup unsalted butter, at room temp
150g/5oz/⅔ cup icing (confectioner’s) sugar, sifted
3 tbsp brandy

Method:
1 Put the butter in a bowl and whisk to soften. Gradually whisk in the sugar, pouring in the brandy just before the final addition. Continue whisking until the mixture is pale and fluffy, then spoon into a serving dish.

2 Cover and chill in the refrigerator until needed. Remove 30 minutes before serving.

Blackberry Sauce

How to Make Blackberry Sauce Recipe - preparation 2 minutes cooking time 5 minutes

Serves 6

Ingredients:
125ml/4fl oz/½ cup red wine
125ml/4fl oz/½ cup water
3 tbsp caster (superfine) sugar
2 whole cloves
5cm/2in piece of cinnamon stick
1 tbsp cornflour (cornstarch)
225g/8oz/2 cups blackberries
2 tbsp cold water

Method:
1 Put the red wine, water, sugar, cloves and cinnamon stick in a pan and heat gently, stirring, until the sugar dissolves.

2 Blend the cornflour with 2 tbsp cold water and add to the pan with the blackberries. Cook over a medium heat for 4–5 minutes, stirring, until the blackberries soften and the sauce thickens. Discard the spices and serve warm or cold.

Creme Patissiere

How to Make Creme Patissiere Recipe - preparation 15 minutes cooking time 5 minutes, plus cooling

Makes 450ml/¾ pint/1¾ cups

Ingredients:
300ml/½ pint/1¼ cups milk
1 tsp vanilla extract
3 medium egg yolks, beaten
50g/2oz/4 tbsp golden caster (superfine) sugar
2 tbsp plain (all-purpose) flour
2 tbsp cornflour (cornstarch)

Method:
1 Put the milk and vanilla extract in a heavy-based pan and bring to the boil.

2 Meanwhile, whisk the egg yolks and sugar in a bowl until thick and creamy. Whisk in the flour and cornflour until smooth. Gradually whisk in the hot milk, then strain back into the pan.

3 Slowly bring to the boil, whisking constantly. Cook, stirring, for 2–3 minutes until thickened and smooth.

4 Pour into a bowl, cover the surface and set aside to cool.

Easy Caramel Sauce

How to Make Easy Caramel Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Serves 6

Ingredients:
50g/2oz/4 tbsp sugar
150ml/¼ pint/scant ⅔ cup double (heavy) cream

Method:
1 Melt the sugar in a small heavy-based pan over a low heat until liquid and golden. Increase the heat to medium and cook to a rich, dark caramel.

2 Immediately take the pan off the heat and pour in the cream in a slow steady stream, taking care, as the hot caramel will make the cream boil up in the pan.

3 Stir over a gentle heat until the caramel melts and the sauce is smooth. Serve hot or cold.

Raspberry Coulis

How to Make Raspberry Coulis Recipe - preparation 10 minutes plus chilling

Serves 4

Ingredients:
225g/8oz raspberries
framboise eau de vie (optional)
icing (confectioner’s) sugar to taste

Method:
1 Put the raspberries in a blender or food processor with the framboise eau de vie, if using. Blitz until puréed.

2 Press the purée through a fine sieve, until nothing is left but the pips.

3 Sweeten with sugar to taste and chill in the refrigerator until needed.

Chocolate Sauce

How to Make Chocolate Sauce Recipe - preparation 5 minutes cooking time 5 minutes

Serves 6

Ingredients:
125g/4oz plain (semisweet) chocolate (at least 70% cocoa solids), cut into pieces
2 tbsp light muscovado (brown) sugar
25g/1oz/2 tbsp unsalted butter

Method:
1 Put the chocolate in a small pan with the sugar and 150ml/¼ pint/scant ⅔ cup water. Stir over a low heat until the chocolate melts and the sugar dissolves, then bring to the boil, stirring.

2 Let it bubble for 1 minute, then remove from the heat and stir in the butter.

Orange and Lemon Sauce

How to Make Orange and Lemon Sauce Recipe - preparation 10 minutes cooking time 15 minutes plus cooling

Serves 4

Ingredients:
grated zest and juice of 2 large oranges or lemons
1 tbsp cornflour (cornstarch)
2 tbsp sugar
a knob of butter
1 medium egg yolk (optional)

Method:
1 Put the fruit zest and juice in a bowl and make up to 300ml/½ pint/1¼ cups with water. Blend the cornflour and sugar with a little of the liquid until smooth.

2 Heat the remaining liquid until boiling, then pour on to the blended mixture, stirring all the time. Return to the pan and bring to the boil, stirring until the sauce thickens. Stir in the butter.

3 Cool, then beat in the egg yolk, if using, and reheat, stirring, without boiling.

Anchovy Sauce

How to Make Anchovy Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Makes 300ml/½ pint/1¼ cups

Ingredients:
15g/½oz/1 tbsp butter
15g/½oz/2 tbsp flour
150ml/¼ pint/scant ⅔ cup milk
150ml/¼ pint/scant ⅔ cup fish stock
2 tsp anchovy essence
a squeeze of lemon juice
salt and ground black pepper

Method:
1 Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk and fish stock. Bring to the boil and cook over a medium heat, stirring all the time, until the sauce thickens.

2 Simmer gently for 2–3 minutes. Stir in the anchovy essence and lemon juice. Season to taste with salt and pepper.

Butterscotch Sauce

How to Make Butterscotch Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Serves 8

Ingredients:
50g/2oz/4 tbsp butter
75g/3oz/6 tbsp light muscovado (brown) sugar
50g/2oz/4 tbsp golden caster (superfine) sugar
150g/5oz/generous ⅓ cup golden (corn) syrup
125ml/4fl oz/½ cup double (heavy) cream
a few drops of vanilla extract

Method:
1 Put the butter, sugars and syrup in a pan over a low heat and stir occasionally until melted and smooth. Cook gently, stirring, for 5 minutes.

2 Off the heat, slowly stir in the cream. Add the vanilla extract and stir over a low heat for 1–2 minutes until smooth. Serve the sauce hot or cold.

Sabayon Cream

How to Make Sabayon Cream Recipe - preparation 15 minutes cooking time 10 minutes plus chilling

Serves 6

Ingredients:
50g/2oz/4 tbsp golden caster (superfine) sugar
3 medium egg yolks
125ml/4fl oz/½ cup double (heavy) cream
grated zest and juice of 1 lemon

Method:
1 Stir the sugar and 125ml/4fl oz/½ cup water in a pan over a low heat until dissolved. Increase the heat and boil for 7–8 minutes until the syrup reaches 105°C/221°F on a sugar thermometer.

2 Whisk the egg yolks in a bowl and gradually whisk in the hot syrup in a thin stream. Beat until thick, mousse-like and cool.

3 Whisk the cream until it forms stiff peaks, then add the lemon zest and juice and whip again to form soft peaks. Fold into the mousse mixture. Cover and chill in the refrigerator. Whisk well before serving.

Vanilla Custard

How to Make Vanilla Custard Recipe - preparation 10 minutes cooking time 10 minutes

Serves 8

Ingredients:
600ml/1 pint/2½ cups milk
1 tsp vanilla extract
6 large (US extra-large) egg yolks
2 tbsp caster (superfine) sugar
2 tbsp cornflour (cornstarch)

Method:
1 Put the milk and vanilla in a pan. Slowly bring to the boil. Remove from the heat.

2 Whisk the egg yolks, sugar and cornflour in a bowl and gradually whisk in the milk.

3 Rinse the pan and pour the mixture back in. Heat gently, whisking or stirring constantly, for 2–3 minutes until the custard thickens. Serve immediately.

Tomato Ketchup

How to Make Tomato Ketchup Recipe - preparation 30 minutes cooking time 1 hour

Makes 1.1l/2 pints/5 cups

Ingredients:
2.7kg/6lb ripe tomatoes, sliced
3 tbsp tomato paste
225g/8oz/1 cup sugar
300ml/½ pint/1¼ cups red wine vinegar
a few drops of Tabasco sauce
1 tsp celery salt

Method:
1 Cook the tomatoes in a pan over a very low heat for 45 minutes, stirring frequently, until they reduce to a pulp. Bring to the boil and cook rapidly until the pulp thickens.

2 Press the pulp through a nylon or stainless steel sieve, then return to the pan and stir in the remaining ingredients. Simmer gently until the mixture thickens.

3 Pour the ketchup into warm, sterilised bottles. Seal and label, and store in a cool, dark place for up to one year.

Mayonnaise

How to Make Mayonnaise Recipe - preparation 10 minutes

Makes 300ml/½ pint/1¼ cups

Ingredients:
2 medium (US large) egg yolks, at room temperature
2 tsp lemon juice or white wine vinegar
1 tsp Dijon mustard
a pinch of sugar
300ml/½ pint/1¼ cups olive oil
salt and ground black pepper

Method:
1 Put all the ingredients except the oil and seasoning in a food processor. Pulse briefly until pale and creamy.

2 With the motor running, add the oil through the feed tube, in a steady stream, until the mayonnaise is thick. Thin, if needed, with a little hot water. Season to taste.

3 Store the mayonnaise in a screw-topped jar in the refrigerator for up to three days.

Slow-Cooked Tomato Sauce

How to Make Slow-Cooked Tomato Sauce Recipe - preparation 10 minutes cooking time 1 hour 15 minutes

Makes 1.6l/2¾ pints/6¾ cups

Ingredients:
3 tbsp olive oil
2 large onions, finely chopped
4 garlic cloves, crushed
1kg/2¼lb tomatoes, roughly chopped
500g/1lb 2oz/2 cups passata (strained tomatoes)
150ml/¼ pint/scant ⅔ cup red or white wine
a large handful of fresh basil sprigs
1 tsp caster (superfine) sugar
1 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Heat the oil in a large pan and cook the onions over a low heat for 10 minutes or until tender and golden. Add the garlic and tomatoes and cook for 5 minutes. Stir in the passata, wine, half the basil, the sugar and balsamic vinegar. Season to taste and bring to the boil, stirring. Cover and cook gently for 1 hour until thick.

2 Discard the basil sprigs. Finely chop the leaves of the remaining basil and stir into the sauce.

Salsa Verde

How to Make Salsa Verde Recipe - preparation 5 minutes

Serves 4

Ingredients:
a handful of fresh parsley
6 tbsp fresh white breadcrumbs
6 tbsp olive oil
2 tsp capers
2 gherkins (cornichons)
grated zest and juice of 1 lemon
a small bunch of fresh chives
salt and ground black pepper

Method:
1 Put all the ingredients, except the salt and pepper, in a blender or food processor and blitz until thoroughly combined.

2 Turn into a bowl and season to taste. Store in the refrigerator for up to five days.

Tomato Sauce

How to Make Tomato Sauce Recipe - preparation 10 minutes cooking time 30 minutes

Serves 4

Ingredients:
1kg/2¼lb tomatoes, roughly chopped
2 tbsp olive oil
2 garlic cloves, crushed
grated zest of 1 lemon
2 tbsp torn fresh basil
a pinch of sugar
1 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Put the tomatoes in a pan with the oil, garlic, lemon zest and basil. Bring to the boil, then cover and simmer for 20 minutes.

2 Add salt and pepper to taste and the sugar. Simmer, uncovered, for 10 minutes or until reduced. Add the vinegar. If wished, pass through a sieve and reheat before serving.

Rouille Sauce

How to Make Rouille Sauce Recipe - preparation 10 minutes

Serves 6

Ingredients:
1 large red pepper, grilled (broiled) and seeded
4 garlic cloves, crushed
1 red chilli, halved and seeded
125ml/4fl oz/1 cup olive oil
2 tbsp fresh white breadcrumbs

Method:
1 Blitz the red pepper in a food processor or blender with the garlic and chilli.

2 Gradually pour in the oil until combined. Stir in the breadcrumbs.