Recently I was paging through an awesome foodie mag called “Good Taste”. Now I’m sure you have all experienced the sauce flops! You’ve slaved away and then you get to the sauce and either you haven’t cooked it long enough and its “floury” or its bland, or like dish liquid! Well, I assure you these recipes for sauces are absolutely fantastic! The perfect topping for any meal 
Cheese Sauce
50g butter
50g flour
300ml full cream milk, warmed
180g gruye’re or matured cheddar cheese
1tsp dijon mustard
Method:
Melt the butter in a small pot then slowly add the flour, stirring constantly with a whisk for about 2 min.
Remove from the heat and gradually add the warmed milk, whisking all the while.
then return to a low heat and cook for another 3-5min, stirring continuously.
Dip a wooden spoon into the mixture and lift to make sure the sauce coats the back of the spoon. If not, continue to stir over a low heat until ready.
Remove from the heat and add seasoning and the grated cheese and mustard.
Makes about 2 cups
Brown Butter & Sage Sauce
Ingredients:
200g butter
1/2 tsp rainbow peppercorns
1/2 tsp dried chilli flakes
2 garlic cloves, finely chopped
1 bunch of fresh sage
Method:
Cut the butter into blocks and heat on low until it has melted and starts to foam.
Add peppercorns, chilli flakes and garlic.
reduce the heat and add a bunch of fresh sage.
Fry for a few minutes until crisp and green.
The butter should be golden brown, with a distinct, nutty aroma.
The recipe works equally well with the addition of lemon zest or fresh herbs, instead of the sage.
Makes about 1 cup
Be’arnaise Sauce
Ingredients:
1 shallot, peeled and finely chopped
1 tbsp fresh tarragon
4 tbsp vermouth or dry white wine
2 tbsp white balsamic vinegar
180g butter
3 egg yolks, at room temperature
salt and pepper
Method:
Place the shallot, tarragon, Vermouth and balsamic in a small pot and bring to the boil.
Lower the heat and simmer for a few minutes or until it has reduced by a third.
Once you have strained, allow to cool slightly.
Melt the butter of a low heat, in another pan, until foamy, and then scoop off the white milk solids and set aside.
Allow the butter to cool slightly.
Using a stick blender, whizz the egg yolks and the reduction.
Slowly start pouring the melted butter onto the egg mixture in a thin stream.
Season with salt and pepper.
Add the milk solids and whisk until well combined and of a creamy texture.
Red Wine Reduction
1tsp sunflower oil
1 brown onion, peeled and quartered
1 carrot, cut into thick chunks
2 garlic cloves, bruised with skin on
1 celery stick, cut into chunks
150ml Late Harvest Wine
2 ripe tomatoes, halved
1 bouquet garni (parsley, thyme& bay leaf)
1 bottle of Merlot or Cab Sav
400ml beef stock
1 1/2 tbsp redcurrant jelly
Method:
Place oil, onion, carrot, garlic and celery in a pan and cook on low. Cover and allow to sweat for 8-10 min. Stir and cook for a further 10min until the vegies are lightly browned and beginning to caramelise. Add the Late Harvest and deglaze the bottom of your pan. Add tomatoes, bouquet garni and wine and bring to the boil. Reduce heat and simmer slowly for 30min. Strain and discard veggies. Combine the stock, strained juices and red currant jelly in a shallow pan and simmer for 30min or until reduced to about 300ml, and sauce is thick and glossy. Season and serve.
Vanilla Pod Custard
Ingredients:
2 cups of full cream milk
1 vanilla pod, split with the seeds scraped out
4 egg yolks
4 tbsp sugar
Method:
Heat the milk along with the vanilla pod, including the seeds over a gentle heat.
Meanwhile whisk the egg yolks and sugar in a bowl until the mixture is light and frothy.
Remove milk from the heat and gradually add to the egg yolk mixture, whisking all the time.
Pour back into the pot and heat gently, making sure not to boil the mixture as it will curdle. Keep stirring all the time until thickened.
Check to see the mixture coats the back of a spoon. Fish out the vanilla pod and chill until required.
Classic Italian Tomato Sauce
Ingredients:
2kg fresh tomatoes (rosa or roma or 3x 400g canned tomatoes)
2 med size onions, finely chopped
4 cloves of garlic, pressed until the skin has burst
1 small tin of tomato pure’e
2 tbsp extra virgin olive oil
1lg handful of fresh basil rinsed and roughly torn
2tsp brown sugar
1glug of balsamic vinegar
salt and pepper to taste
Method:
Chop up the garlic, and place all the ingredients in a saucepan to cook on a low heat for about 25 to 30min. Ensure not to burn.
