
Course/Dish - Sauces
Created by Mariah
Grill Asian style with a soy sauce based marinade and wooden skewers. Soak wooden kebabs in water for at least half an hour before threading the meat.
Created by Ehmer
Bread Sauce Bread sauce is a traditional sauce to serve with roast turkey.
Created by Ehmer
Serve coriander and yogurt sauce with poached or boiled fish and grilled chicken.
Created by all foods natural team
French pea sauce goes well with white meats such as chicken or veal.
Created by all foods natural team
Homemade mayonnaise is very easy to do; you will need only egg, oil, lemon juice, and salt. A few extra ingredients can transform a basic mayonnaise into a very special sauce.
Created by all foods natural team
This recipe for French pea sauce uses chicken stock thickened with cornstarch unlike the gourmet version which requires a proper chicken veloute.
Created by Ehmer
This pepper sauce is ideal for boiled or roasted meat and pasta.
Created by Ehmer
A tomato sauce is ideal for pasta or vegetable pie. This sauce is light and can be served in the warmer season.
Created by Mariah
This salmon recipe is so simple even an absolute beginner should be able to pull it off and surprise guests with flavors and a presentation as good as that from a professional chef.
Created by Ehmer
Tender chicken pieces coated in lightly spiced flour and fried until crispy brown.
Created by Phelan
Goes great with; beefsteak, chicken, deep fried lobster, lobster corndogs, chilli hoki, white wine baked cod, crab fritters, ocean trout, Portobello meatloaf, sweet potato fries
Created by Ehmer
This sauce is great for boiled meat, steamed or grilled chicken breast and spaghetti.
Created by Phelan
Goes with: anchovy, sandwiches, cold meats, cheeses, cheese soufflé, steaks
Created by Ehmer
This warm olive sauce goes well with boiled or steamed meat and fish.
Created by Phelan
Goes with: fish, Mackerel Rolls, morels, salmon, bacon, Potato Latkes
Created by Ehmer
A sauce for boiled chicken or fish as the flavors and color complement each other.