Sauces - 9 / 19

Oyster Sauce

• 8 oysters
• 1 garlic clove
• 350 ml oyster water
• 240 ml cream
• 70 gr butter
• 16 gr flour
• 16 gr onions
• 1 gr thyme
• 1 gr oregano
• 1 gr basil

Papaya Salsa

• 1 papaya
• 1 chili (red)
• 65 gr bell pepper (chopped red)
• 60 gr onion (chopped red)
• 30 ml lime juice
• 4 gr mint leaves (chopped fresh)

Pasta With Asparagas Gremolata

• 4 garlic (cloves)
• 1 asparagas
• 180 ml chicken broth (reduced)
• 60 ml olive oil
• 3 gr italian parsley leaves (whole)
• 1/2 slices orange zest

Peanut Butter Dressing

• 120 ml honey
• 170 gr dark corn syrup
• 120 ml milk
• 110 gr peanut butter

Peanut Butter Ice Cream Pie With Hot Fudge Sauce

• 9 graham-cracker shell
• 1 non dairy topping (frozen)
• 950 ml vanilla ice cream
• 180 ml evaporated milk
• 170 gr semi-sweet chocolate chips
• 110 gr peanut butter
• 100 gr peanuts
• 100 gr peanuts for the top (whole)
• 50 gr sugar

Peanut Garlic Sauce

• 30 ml fish sauce
• 30 ml chicken stock
• 10 ml creamy peanut butter
• 3 gr garlic (minced)
• 3 gr curry paste (red)

Peanut Sauce

• 400 ml cans coconut milk
• 170 gr peanut butter
• 26 gr sugar
• 16 ml chili paste in bean oil
• 4 gr curry paste (red)
• 1 gr salt

Peanut Sauce

• 425 ml coconut milk
• 200 gr peanuts
• 60 ml fish sauce
• 38 gr sugar
• 18 gr curry paste (red)

Peanut-chile Sauce

• 2 scallions
• 2 garlic (cloves)
• 1 green serano chile
• 1 removed
• 1 pepper
• 1 only (white)
• 1 juice
• 1/2 lime
• 1/4 piquins
• 120 ml broth

Persian Peaches

• 950 gr peaches (sliced)
• 120 ml orange juice
• 45 ml honey
• 1 gr salt

Pheasant With Champagne Cabbage Iv

• 3 gin
• 1 1/2 stock
• 45 ml wine
• 34 gr butter
• 14 gr sugar

Pico De Gallo

• 4 serranos (fresh)
• 300 gr ripe tomatoes (diced)
• 120 ml ice water
• 60 gr onion (chopped white)
• 18 gr cilantro leaves (fresh)

Pico De Gallo Salsa

• 6 serrano
• 3 garlic (cloves)
• 2 tomatoes
• 1 onion
• 60 ml oil
• 45 ml wine vinegar (red)
• 34 gr cilantro (finely chopped)

Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce

• 1994 recipe was requested by al malinauskas of thornhill
• 149 main s
• 25 th wedding anniversary last summer at the pine apple inn
• 6 shallots
• 4 sprigs thyme (fresh)
• 2 butter (unsalted)
• 1 clove garlic
• 475 ml sauce
• 475 ml good quality burgundy wine
• 700 ml brown veal stock (reduced)

Pineapple

• 2 tomatoes
• 1 jalapeno chili
• 250 gr pineapple (diced peeled)
• 95 gr papaya (diced peeled)
• 40 gr green onion (chopped)
• 26 gr cilantro (chopped fresh)
• 7 ml lemon juice
• 1 gr salt

Pink Tartar Sauce

• 1/2 mayonanaise
• 5 gr hamburger relish
• 5 ml dijon-style mustard
• 5 ml lemon juice

Piri Piri Sauce

• 6 chili peppers
• 240 ml olive oil
• 80 ml cider vinegar
• 3 gr coarse salt

Pizza Sauce

• 1 clove garlic
• 1,400 ml cooking oil
• 700 ml water
• 450 gr brown sugar
• 270 gr black pepper
• 190 gr instant onion (minced)
• 180 gr oregano
• 160 gr parmesan cheese (grated)
• 18 gr basil
• 14 gr marjoram

Pizza Sauce #1

• 1 clove garlic
• 1,400 ml cooking oil
• 700 ml water
• 450 gr brown sugar
• 270 gr black pepper
• 190 gr instant onion (minced)
• 180 gr oregano
• 160 gr parmesan cheese (grated)
• 18 gr basil
• 14 gr marjoram

Pizza Sauce #3

• 1 clove garlic
• 1,400 ml cooking oil
• 700 ml water
• 270 gr black pepper
• 220 gr brown sugar
• 160 gr parmesan cheese
• 45 gr oregano
• 30 gr onions (raw)
• 14 gr marjoram
• 1 package tomato paste