Recipes on a Budget

"Affordable Recipes for All"

Cocktail Sauce

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3/4 cup chili sauce/catsup
2 tbsp prepared horseradish
1 tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
  dash cayenne pepper
1/2 tsp Worcestershire sauce


Mix well and chill in refrigerator.  Makes 1 cup.


04/25/2010 Posted by | Sauces | Leave a comment

Bearnaise Sauce

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3 tbsp white wine vinegar
1 tsp finely chopped shallot/green onion
4 whole peppercorns, crushed
  dash dried tarragon
  dash dried chervil
1 tbsp cold water
4   egg yolks
1/2 cup butter/margarine, softened
1 tsp snipped fresh tarragon/1/4 tsp dried

In a saucepan, combine vinegar, shallot/green onion, peppercorns, dash of tarragon, and dash of chervil.  Bring to boiling, reduce heat and simmer 30 seconds or until reduced in volume by 1/2.  Strain, discard solids.  Add cold water to herb liquid.

Beat egg yolks in the top of a double-broiler.  Slowly add herb liquid.  Add 2 tablespoons of the butter/margarine to the egg yolks; place over boiling water.  (Make like hollandaise).  Stir in 1 teaspoon fresh tarragon/1/4 teaspoon dried.  Season with salt, to taste.

01/13/2010 Posted by | Sauces | 1 Comment

Bordelaise Sauce

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1/2 cup dry red wine
1 tbsp chopped shallot/onion
1/2 tsp dried thyme/tarragon
1 small bay leaf
14-1/2 oz beef broth
2 tbsp cornstarch
1 tbsp butter/margarine
1 tbsp lemon juice
1 tsp snipped parsley
1/8 tsp pepper

In a small saucepan, combine wine, shallot/onion, thyme/tarragon, and bay leaf; bring to boiling.  Reduce heat and simmer briskly, uncovered, for five minutes or until mixture is reduced to 1/2.  Remove bay leaf.  Combine beef broth and cornstarch; stir in wine mixture.  Cook and stir 1-2 minutes more.  Add butter/margarine, lemon juice, parsley, and pepper; reduce heat and simmer, covered for 5 minutes.

(Makes 2 cups)

01/13/2010 Posted by | Sauces | Leave a comment