A-Z of Sauces

[Lindum]

L Lemon Sauce - usually used with fish. Or the Chinese do a nice lemon sauce which you have with lemon chicken.

I started making preserved lemons a couple of years ago and always add a couple of chopped slices to curry or stir fry.

 

[mikemiller]

M Mayonnaise - "Mayo". Egg-based creamy sauce, eg Hellmanns, Mainly used on salads, but can be used on some cooked food too.

 

[Lindum]

M Mayonnaise - "Mayo". Egg-based creamy sauce, eg Hellmanns, Mainly used on salads, but can be used on some cooked food too.

My wife and her sister are fans of Mayonnaise but I prefer Heinz Salad Cream - the extra vinegar gives it a tartness I like.

 

[Lindum]

N - Normande Sauce. Usually served with seafood and made from fish stock, butter, cream and egg white. I think I have had it served with mussels. Went very well in an Italian seafood restaurant in Colchester with chilled Frascati. Mmmm.

 

[herringthorpe]

I started making preserved lemons a couple of years ago and always add a couple of chopped slices to curry or stir fry.

Oh, yum, that sounds lovely.

I've never successfully made lemon sauce

 

[herringthorpe]

O Onion Sauce - I like onions in anything and my Mum used to make a lovely onion sauce.

 

[Lindum]

Oh, yum, that sounds lovely.

I've never successfully made lemon sauce

For my preserved lemons I just use washed unwaxed lemons sliced longways into eight. Put a layer of Maldon sea salt in a sterilised Kilner jar, then squash down lemon pieces, then another layer of salt and so on. If needed I top up with lemon juice and leave in fridge for six weeks. It has an intense lemon/salt flavour and goes well in curries etc.

 

[Lindum]

O Onion Sauce - I like onions in anything and my Mum used to make a lovely onion sauce.

So do I but my onion sauce was a disaster. I did something wrong.

 

[mikemiller]

P Pasta sauces- eg from Dolmio - pasta bake, bolognese, etc. Supermarket brands are available too.

 

[Lindum]

Alternate P - Parsley sauce. Nice with fish.

 

[mikemiller]

Q Quince sauce (or quince-and-apple) - I have had it, but never made it from scratch. Nice with pork chops

 

[sixpence]

Alternate P - Parsley sauce. Nice with fish.

I also like parsley sauce with gammon joint

 

[sixpence]

R - Raspberry sauce, although, (since the advent of Masterchef?) known as coulis, lovely on ice cream.

 

[Lindum]

Q Quince sauce (or quince-and-apple) - I have had it, but never made it from scratch. Nice with pork chops

I had a quince bush until a few years ago and made my own quince preserve. It's time consuming as the fruit has a large core and tough, thick skin but the flavour is unique and I love it.

 

[Lindum]

S - Soy sauce. Essential for Chinese recipes and stir fry.

 

[Lindum]

R - Raspberry sauce, although, (since the advent of Masterchef?) known as coulis, lovely on ice cream.

Just checked this out on BBC Good Food website - sounds very moreish!

 

[herringthorpe]

So do I but my onion sauce was a disaster. I did something wrong.

You didn't have my Mum! She used to boil onions right down until just before they went brown and, I think, she added butter (real butter).

 

[herringthorpe]

T Tomato Sauce - or red sauce as it's called in this house - and there is really only one - Heinz!

 

[Lindum]

You didn't have my Mum! She used to boil onions right down until just before they went brown and, I think, she added butter (real butter).

I think that's where I went wrong - didn't boil the onions long enough.

 

[Lindum]

T Tomato Sauce - or red sauce as it's called in this house - and there is really only one - Heinz!

I've seen cans of Heinz Tomato Sauce but the stuff in bottles seems to be called Tomato Ketchup. Always confused me.