Sauces - 16 / 19
Foamy Orange Sauce
- 1 egg
- 200 gr icing sugar
- 110 gr butter
- 30 ml orange juice
- 2 gr orange rind
Fresh Asparagus With Lemon Butter Sauce
- 525 gr asparagus
- 110 gr butter
- 45 ml lemon juice
- 2 gr parsley
- 1 gr salt
- 1 ml tabasco sauce
Fresh Cherry Sauce
- 1 sweet cherries (fresh)
- 60 ml dry wine (white)
- 30 ml lemon juice (fresh)
- 26 gr sugar
- 1 gr nutmeg
Fresh Cranberry Relish
- 2 orange
- 1 cranberries
- 200 gr granulated sugar
- 28 gr grand marnier
Fresh Gingerbread With Port
- 8 firm but ripe pears w
- 8 plates
- 4 eggs
- 4 ruby port
- 2 1/2 squares
- 2 cinnamon sticks
- 1 pear on
- 1 day
- 1 at a time
- 1 cake (square)
German-style Mustard
- 2 garlic gloves
- 1 onion (chopped)
- 350 ml cider vinegar
- 120 ml water
- 60 ml mustard seed (yellow)
- 60 ml dry mustard
- 30 gr black
- 28 gr firmly packed brown sugar
- 3 gr salt
- 1 gr cinnamon (ground)
Giblet Gravy With Wine
- 1 onion
- 1 carrot
- 1 celery stalk
- 1/2 madeira
- 850 ml water
- 350 ml dry wine (white)
- 16 gr flour
- some garlic
- some in
Gingered Tofu Peanut Spread
- 1 garlic clove
- 240 gr firm tofu
- 150 gr natural style peanut butter
- 30 ml water
- 16 ml lemon juice
- 14 gr tamari
- 2 gr ginger (minced fresh)
Guacamole, Ro*tel Style
- 3 ripe avocados
- 30 ml lemon juice
- 16 ml worcestershire sauce
- 1 gr onion
Hollandaise Sauce For Trout
- 3 egg yolks
- 170 gr butter
- 10 ml lemon juice
- 1 gr cayenne pepper
Horseradish No.4
- 6 tbs
- 2 lemons for juice (whole)
- 2 beets
- 450 gr horseradish root
- 240 ml water
- 4 gr sugar
Hot Cumberland Sauce
- 350 ml port wine
- 85 gr raisins
- 65 gr currant jelly (red)
- 60 ml orange juice
- 30 ml water (cold)
- 30 ml lemon juice
- 14 gr brown sugar
- 6 gr orange rind (grated)
- 6 gr lemon rind (grated)
- 5 ml dry mustard
Ice Cream With Black Cherry Sauce
- 10 morello cherries
- 4 eggs
- 1 vanilla bean
- 1/2 lemon
- 475 ml milk
- 150 gr sugar
Jack Daniel's Grilling Sauce
- 120 ml pineapple juice
- 60 ml jack daniels whiskey
- 16 ml soy sauce
- 7 gr ginger
- 2 gr garlic powder
Laverbread And Crab Souffles With Cockle Sauce
- 4 cockles
- 3 eggs
- 2 prepared laverbread
- 1 crab (boiled)
- 350 ml milk
- 120 ml whipping cream
- 120 ml sauce from souffle mix (white)
- 95 gr prepared crabmeat
- 55 gr butter
- 30 gr flour
Lemon Or Orange Glaze
- 200 gr confectioners sugar
- 60 gr lemon
Liquamen
- 350 ml water
- 28 ml grape juice
- 2 gr oregano
- 1 gr sal
Lisa's Tartar Sauce.
- 1 bunch green onions
- 1 onion
- 950 ml mayonnaise
- 140 gr sweet relish
- 45 gr chow chow
- 26 gr parsley
- 1 ml louisiana sauce (hot)
Maple Cranberry Sauce
- 12 cranberries (fresh)
- 1 bag
- 1 well washed
- 1 walnut (halves)
- 325 gr maple syrup
- 240 ml cranberry-rasberry juice
Marchand De Vin Sauce
- 180 ml beef stock
- 170 gr butter
- 120 ml wine (red)
- 110 gr ham
- 60 gr onions
- 45 gr shallots
- 28 gr mushrooms (fresh)
- 18 gr garlic
- 16 gr flour
- 1 gr salt
Masa Biscuits With Ham And Green Chile Gravy
- 8 masa biscuits (freshly baked)
- 5 long green chiles
- 2 ok
- 1,200 ml milk
- 425 gr firm
- 50 gr butter (unsalted)
- 32 gr unbleached a-p flour
- 1 gr salt