How to Make Sauces

When I make sauces, I like to use the flavour of the ingredients in the dishes. e.g good stocks are made from bones, or vegetable juices and extract.

I prefer to use the reduction method rather than the flour roux method. This will give a lighter and more intense flavour in your sauces.

 

How to Season Food

Seasoning of food is one of the most important aspects of cooking and probably the one most cooks get wrong. There is more to seasoning that just throwing a bit of salt and pepper about. Seasoning is all about taste, timing, and texture. The three go hand in hand. Never season meat until you are at the cooking stage, the salt will draw out the juices of the meat, and the loss of flavour and the dryness of the meat will be evident. On the other hand salting aubergine will draw out the bitter juices and make pan frying the aubergine easier. Adding herbs too early will lose the freshness when cooking.

Items you can use when seasoning

  • Fresh herbs - Dill, Mint, Coriander, Tarragon, and Parsley
  • Citrus fruits the zest and juice - Orange, Lime and Lemon
  • Spices - Chilli, Nutmeg, Mace, Vanilla and Pepper
  • Seeds - Coriander, Mustard, Fennel, Onion and Pumpkin
  • Vinegars - Walnut, White Balsamic, Lemon, Red Wine and Sherry
  • Oils - Lime, Walnut, Curry, Truffle and Smoke
  • Honey - Lime Tree, Heather, Wild Flower
  • Syrups - Fig, Truffle, Balsamic Fruit

Remember to use the above as well as salt and pepper. To increase the flavours of seasoning the ingredients can be milled, grated, chopped, crushed squeezed, or just drizzle

Milled - A process used to mix and grind ingredients together to obtain a fine texture and flavour. This can be done in a liquidiser or food processor. My favourite is the thermo mix

 

Dill sauce for Fish or Vegetables

Amount: 1 litre

Ingredients

  • 2 litres Clear Stock ( fish or vegetables)
  • 100g chopped onion
  • 25g garlic oil
  • 250g Fresh Cream or vegetable white sauce
  • Butter or vegan substitute
  • 1oz Dill (chopped)
  • Seasoning

Method

  1. Fry onions in garlic oil add stock and cream or vegetable white sauce
  2. Boil and reduce the by half, check for flavour
  3. Season, add dill at the last moment and liquidise
  4. Add the butter to the liquidiser to thicken (Monte au beurre )
  5. Strain reheat when required with out boiling

Points to Watch

Add fresh chopped dill at last moment to keep fresh colour and flavour

If you want a thicker sauce add more butter while liquidising

When you have mastered this method try changing the flavours saffron, coriander, chive , cheese, truffle the choice is yours

Basic White Vegetable Sauce

Amount: 2 litres

Ingredients for stock

  • 100g finely chopped onion
  • 500g carrots, mushroom, celery, leeks chopped well in food Processor.
  • This will allow the flavour out of the vegetable quickly and keep a fresh flavour
  • 20g garlic oil
  • 2 litres of water
  • Sprig fresh rosemary and bay leaf
  • Seasoning

Method

  1. In a large pan heat the garlic oil and cook the onion until soft .
  2. Add vegetables, rosemary and water bring to the boil and simmer for 30 minutes, season and strain

To make sauce

  • 500g vegetable stock
  • 20g Garlic oil (see recipes) or sunflower oil if garlic is not liked
  • 50g chopped onion
  • 20g flour
  • Seasoning (see How to Season Food)

Method

  1. Fry onions in oil add flour, cook out and add stock slowly, mixing all the time
  2. cook for 5 minutes until smooth.
  3. Season with care and strain

Points to Watch

Make sure there are no lumps in the sauce

To increase the flavour try placing sauce in a liquidiser and strain

 

Chestnut Mushroom Sauce

Amount: 1 litre

Ingredients

  • 250g sliced chestnut mushrooms (or your choice of mushroom)
  • 75g chopped onions
  • 20g garlic oil (see recipes)
  • 750g basic white vegetable sauce (see recipe)
  • Seasoning (see How to Season Foods)
  • Chopped parsley

Method

  1. Fry the mushrooms and onions in garlic oil until soft
  2. Add sauce and cook for 5 minutes
  3. Season with care. Add parsley at the last minute.

Point to Watch

You can add a little yoghurt if desired but remember do not boil again after adding yoghurt

Garlic Oil

Amount: 1 litre

Ingredients

  • 1litre olive Oil (not virgin)
  • 1 Bulbs Of Garlic or more or less if you like
  • 20g parsley

Method

  1. Peel Garlic
  2. Place garlic and parsley In liquidiser and puree well. Add oil, mix well
  3. Strain through fine strainer and pour into container

To Use

Can be used for making sauce , rubbing into vegetables, frying or dressing

 

Green Peppercorn Sauce

Amount: 1 litre

Ingredients

  • 20 green peppercorns
  • 150g green leek cut up finely
  • 20g garlic oil (see recipes)
  • 750 g white vegetable sauce
  • Seasoning

Method

  1. Fry the leeks, peppercorns off together in the garlic oil
  2. add sauce reduce to good flavour
  3. pass through liquidiser using the fine strainer
  4. season with care

Points to Watch

Balance of flavours

Reduce the amount of peppercorn if you don't like it too peppery

Pear and Cardamom Sauce

Amount: 1 litre

Ingredients

  • 500g cooking pears cut up into small dices
  • 10 green cardamom pods
  • 100g sugar
  • 100g vinegar
  • 100g water

Method

  1. In a thick bottomed pan place all ingredients and simmer for 20 minutes
  2. Stand and allow the puree to cool
  3. Place in liquidiser then strain through fine strainer or leave chunky
  4. Store in bottle in fridge

Again this will keep well in the fridge

To Serve

Try serving with a grilled thick slice of Jaipur Oativa with noodles

 

Piquant Sauce

Amount: 1kg

Ingredients

  • 200g oz sugar
  • 200g pt vinegar
  • 200g of red pepper ,onion, celery diced
  • 200g of fresh tomato diced
  • Teaspoon of five spice
  • Pinch of fresh thyme
  • Teaspoon of English mustard
  • Seasoning

Method

  1. Boil all ingredients together until soft
  2. Add a little water if too thick. Puree in liquidiser, season and strain

To Serve

Can be used cold or hot or as dips

Points to Watch

Check balance for flavour, this will keep well like a chutney as the sugar and vinegar are preservative

Can be spiced up with a little chili and garlic

Robert Sauce

Amount: 1 litre

Ingredients

  • 50g garlic oil
  • 250g chopped onions
  • 250g vinegar
  • 250g chopped tomato
  • 1oz English mustard
  • Sprig of tarragon
  • 8oz redcurrant jelly
  • Pinch Cayenne pepper
  • Seasoning

Method

  1. Fry off onion in garlic oil
  2. Add vinegar and tarragon reduce by half,
  3. Add tomato, cayenne pepper ,mustard and jelly
  4. Season with care
  5. Pass through liquidiser and strain

To Serve

To be served cold with Oativa scotched eggs, Oativa pasties or Oativa burgers

Points to Watch

The sauce should not be thick

 

Sweetcorn and Red Pepper Sauce

Amount: 1 litre

Ingredients

  • 500g base vegetable white sauce
  • 20g garlic oil
  • 50g finely chopped onion
  • 25g sherry
  • 150g sliced mushrooms
  • 150g sweetcorn
  • 150g diced, skinned and peeled red peppers
  • 25g French mustard
  • Chopped parsley

Method

  1. Sweat the onion and mushroom in garlic oil
  2. Add sherry and sauce
  3. Bring to boil for 3 minutes, add sweetcorn, pepper and mustard cook for 5 minutes
  4. Season with care, add parsley at the last minute

To Serve

It can be served with any Oativa dish

Points to Watch

This sauce is thick and chunky with vegetables

Tomato and Basil Sauce

Amount: 500g

Ingredients

  • 100g finely chopped onion
  • 500g tomato skinned, deseeded and chopped
  • 50g garlic oil
  • 20g fresh basil chopped
  • Seasoning

Method

  1. In a frying pan heat the garlic oil and cook the onion until very soft .
  2. Add the tomato and basil, cook gently for 6 minutes
  3. season with care, a little vegetable stock can be added if required

To Serve

This is a base sauce and can be use in many ways, extra herbs can be added

Points to Watch

Check the balance of flavour, if a little tart, add some sugar

 

Tomato and Bean Sauce

Amount: 1 Litre

Ingredients

  • 150g onions finely chopped
  • 100g fine diced carrot
  • 25g garlic oil
  • 100g borlotti beans cooked
  • 100g black eyed beans cooked
  • 250g white vegetable sauce
  • 250g diced tomato

Method

  1. Fry onions, carrots, in garlic oil with a bay leaf
  2. add tomato, beans and sauce, cook for 10 mins
  3. add a little vegetable stock if needed, season with care

To Serve

Can be served with any dish Oativa; kebab, burger or steak

Points to Watch

Do not overcook beans

You can change the beans to your liking

Vegetarian Gravy

Amount: 1 litre

Ingredients

  • 100g chopped onion
  • 25g garlic oil
  • 20g flour
  • 500g vegetable stock
  • 50g soy sauce
  • 1teaspoon marmite
  • Seasoning and chopped parsley

Method

  1. Fry onion in garlic oil, add flour and cook out
  2. Add stock, soy sauce and marmite, simmer for 10mins, strain and season
  3. Finish with chopped parsley

To Serve

Can be served with your choice of Oativa recipes

Points to Watch

Be careful that it does not reduce too much. If a little salty add some water