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Sensational summer sauce recipes

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Some things pair perfectly – like lamb with mint – but you can and should change up your sauces from time to time. Here are a few of our favourites.

French Hollandaise Sauce
Serves 6

 

• 2 tbsp white wine vinegar
• 1 slice onion
• 1 blade mace
• ½ bay leaf
• 6 black peppercorns
• 3 egg yolks
• 175 g unsalted butter
• Lemon juice to taste

Simmer the vinegar, onion, mace, bay leaf, peppercorns and 3 tablespoons of water to reduce the mixture to 1 tablespoon. Strain, add a tablespoon of water and season. Whisk in the egg yolks. Place the bowl over a pan of barely simmering water and whisk in 10 grams of butter at a time, allowing the butter to melt and the sauce to thicken before adding any more. When all the butter is in, continue whisking and cook very gently for 2 minutes. Remove the bowl from over the water, and add lemon juice and seasoning as required. Pour over a fresh green vegetable like asparagus or artichoke.


Spanish Orange Sauce
Serves 4

summer sauces

• 2 small oranges
• 1 tbsp lemon juice
• 1 tbsp plain flour
• 275 ml stock
• 3 tsp brown sugar
• 5 tbsp port wine

Peel the oranges and cut the rind into fine shreds. Blanch the rind for 5 minutes in boiling water and drain well. Squeeze the juice from the oranges and add the lemon juice. Mix the flour into the stock, stirring to make a smooth sauce, then add the sugar. Cook for a minute or two before adding the fruit juice and lemon rind. Season to taste, and stir in the port. Pour over grilled red meat served with assorted roasted vegetables.


Italian Salsa Verde
Serves 2

summer sauces

• 4 anchovy fillets, drained
• 1 tbsp capers
• 1 tsp dry mustard powder
• 1 small clove garlic, diced
• 1½ tbsp lemon juice
• 6 tbsp olive oil
• 2 tbsp parsley, chopped
• 1 tbsp basil, chopped

Chop the anchovy fillets as small as possible and crush them to a paste. Put the capers in a small sieve, and rinse them under cold running water. Dry them on kitchen paper, chop fine and add to the anchovies. Next add the mustard, garlic and lemon juice, and mix well. Add the oil, mix again and season as required. Just before serving sprinkle in the chopped herbs, and mix well to combine. Pour over fresh fish served with new potatoes and a fresh green vegetable.


Photos courtesy of www.wikimedia.org

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