- 51. TARTAR SAUCE
- In the bowl of ... mayonnaise to prepare tartar sauce, proceed with the ... to fish, shellfish or shrimp.
Ingredients: 16 (cornichons .. juice .. lemon .. oil .. parsley ...)
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- 52. ESCAROLE WITH LEMON SAUCE
- A French side dish ... thin mayonnaise. Pour the sauce over the escarole and ... pepper, to taste. Serve warm.
Ingredients: 7 (broth .. juice .. salt .. yolks ...)
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- 53. HOMEMADE DUCK SAUCE
- Process all ingredients in a blender or food processor. Serve as an accompaniment for roast pork, spareribs, dim sum, spring rolls and other ...
Ingredients: 7 (marmalade .. preserves .. rind .. sauce ...)
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- 54. CHICKEN WITH MUSHROOM SAUCE
- In a large Dutch ... for 10 minutes. Serve sauce over the cooked chicken. 4 servings.
Ingredients: 15 (flour .. oil .. sugar .. whole ...)
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- 55. MUSTARD SAUCE
- This sauce is easiest to prepare ... Also good with boiled dinners.
Ingredients: 6 (cream .. flour .. mustard .. sugar .. vinegar .. yolk)
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- 56. TEN MINUTE CRANBERRY SAUCE
- Boil sugar and water ... heat and allow the sauce to remain in the ... taste and adjust for sweetness.
Ingredients: 3 (cranberries .. sugar ...)
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- 57. HOLIDAY CRANBERRY SAUCE
- The general rule is: Use 1/4 as much water as cranberries. Add 1/3 as much sugar as cranberries. Wash and pick over cranberries, discarding any that ...
Ingredients: 4 (cranberries .. sugar ...)
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- 58. BARBECUE SAUCE
- In saucepan combine all ingredients. Simmer gently for fifteen minutes, stirring often. Use for basting or pouring on hamburgers, spare ribs.
Ingredients: 11 (garlic .. ketchup .. leaf .. mustard .. sugar .. vinegar ...)
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- 59. HORSERADISH MUSTARD SAUCE
- Melt the butter, add flour, mixing well, then moisten with the chicken broth, beating with a whisk until the mixture is quite smooth. Add salt and a ...
Ingredients: 9 (broth .. cream .. flour .. juice .. mustard .. onion ...)
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- 60. CHATEAUBRIAND MAITRE D'HOTEL SAUCE
- Prepare and cook a Chateaubriand, lay it on a dish; reduce some veloute with white wine; add a little meat glaze, and incorporate into it when ready ...
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