Mustard Dip
Combine all ingredients and chill. Serve, garnished with parsley as a dip for shrimps.
Sour Cream Dip
Combine and Serve, garnished with parsley, and served with vegetables. This is especially good with carrots, scallions or radishes.
Sevilla Sauce
Combine 1 cup f the wine, with ginger, allspice, nutmeg and brown sugar in a saucepan. Simmer the orange rind in this liquid for 20 minutes, uncovered. Drain and set rind aside. Caramelize the granulated sugar and vinegar in a heavy saucepan over medium heat. Add ¼ cup of the orange juice, lemon juice, orange rind, Grand Marnier and remaining wine Stir and cook for 5 minutes. Add jelly. Dissolve cornstarch in remaining ¼ cup of the orange juice and add to sauce. Stir until thickened. Add the reserved rind.
Pink Velvet Dressing
Combine mustard and vinegar in a blender and gradually add ¼ cup of the oil with the speed at low. Add white and continue mixing. Gradually add remaining oil, still blending. Remove and add parsley, lemon juice, red wine and seasoning.
Grand Marnier Sauce
Beat yolks until light in the top of a double boiler. Beat in the ¼ cup sugar and place over simmering water, stirring constantly. Sauce should thicken in about 20 minutes. Remove from heat and beat until cool. Add Grand Marnier and refrigerate until chilled. Whip cream until it just begins to thicken. Add 1 tablespoon sugar and continue beating until medium thick (can still pour). Fold into egg sauce and pour in a serving dish. Chill until serving time or freeze.
Bechamel Sauce
Melt the butter in a heavy saucepan. Stir in the flour gradually, and cook for 2 minutes without browning. Add cram and cook unti it has the consistency of very thick cream.
Spinach Dip
Heat oil in a medium skillet and sauté the onion until tender, but not browned. Stir in spinach and cook for 2 minutes. Combine the yogurt, garlic, mint, salt and pepper in a medium bowl. Stir in the spinach and nuts. Mix well and chill. Serve with vegetables.
Orange Walnut Sauce
In a medium saucepan, brin to aboil the brown sugar, orange juice,rind and salt. Mix cornstrch with cold water and stir into the sugar mixture. Cook, stirring constantly. Boil for 1 minutes and remove from heat. Stir in butter and walnuts. Keep warm.
Sauce Maltaise
Melt butter until foamy. Blend egg yolks, orange juice, salt and pepper in a blender, while slowly pouring in a steady stream, the melted butter. Adjust seasoning and Serve, garnished with parsley immediately or keep warm until ready to searve in a bowl of lukewarm water.
Lemon Cream Sauce
In a saucepan, melt butter and add all but 2 tablespoons of the cream. Cook over low heat for 5 minutes. In a bowl, beat together egg, salt, pepper and remaining 2 tablespoons cream. Add cheese and nutmeg. While beating constantly with a whisk, slowly add lemon juice. Stir this mixture into butter-cream mixture and cook over medium heat, stirring until well thickened. Mixture should coat the back of a spoon. Pout over vegetable cooked until tender-crisp.
Citrus Sauce for Fresh Fruit
In the top of a double boiler, combine the sugar, rinds and juices. Heat mixture and take 3 tablespoons of this mixture, and combine with beaten yolks. Then slowly beat egg mixture into sugar mixture and cook and stir over simmering water until thickened and mixture coats a spoon. Cool to room temperature. Fold a large spoonful of the mixture into whipped cream. Fold whipped cream into remaining custard. Mix well and chill. Serve, garnished with parsley with fruit.
Orange-Bearnaise Sauce
In a heavy saucepan, combine vinegar, shallot, tarragon, orange juice and rind, salt and pepper. Bring to a boil and reduce over mod high heat to about2 tablespoons. Transfer to a blender and add yolks and blend. With motor running add butter in a stream. Transfer the sauce to a bowl and keep warm.
Purple Plum Sauce
Drain plums and reserve juice. Puree plums in a blender. Melt butter in a small saucepan. Add onion and sauté until golden. Stir in remaining ingredients. Add plums and reserved plum juice. Simmer for about 30 min or thickened.
Prune Chutney
In a heavy 2-quart saucepan, combine all the ingredients. Bring to a boi8l, then lower heat and simmer, stirring occasionally for about 1 hour or until thick. Spoon into sterilized jars. Store in a cool,dark place.
Pear Chutney
In a large kettle, bring vinegar and sugar to a boil and stir until sugar dissolves. Add all remaining ingredients and bring back to a gentle boil. Lower heat and simmer, uncovered, over a very low heat, stirring occasionally. Chutney should be thick and will take 1 ½ hours or longer to reach correct consistency. There may be some sticking to the bottom of pot. Pour into sterilized jars and seal. Store in a cool place.
Mango Chutney
combine mangoes and sugars, stir well, and let stand overnight. Drain mangoes in a colander, reserving syrup. In a heavy saucepan, combine the vinegar, garlic, ginger, salt, chilies and cloves with the syrup. Simmer for 30 minutes. Remove bag of cloves. Add mangoes and raisins and simmer for 20 minutes longer. Spoon into sterilized juars and seal. Store in a cool place.
Tomato Sauce
Cook onions, garlic and mushrooms in hot oil until tender, but not brow Add meat and seasoning. Cook about 10 minutes, sour cream, add tomato paste, tomatoes and water. Cook very slowly, about 2 hours or until slightly thickened.
Superb Spaghetti Sauce
sauté the beef and garlic in the olive oil in a skillet until brown. Remove to a large heavy kettle. Sauté the carrots and onions in the same skillet over a very low heat for about 30 minutes. Add the vegetables to the kettle. Then add all the remaining ingredients and cook very slowly over low heat for 6 hours, stirring occasionally.
Tomato Ginger Sauce
Sauté onion in oil until tender. Stir in flour and cook, stirring constantly, several minutes. Slowly, add stock and tomato paste, stirring constantly. Add ginger, bring to a boil and simmer gently for about 15 minutes. Add soy sauce to taste.
Buttermilk Cheese Dressing
Place all ingredients, except Parmesan cheese, in a blender or food processor. Process until blended. Add Parmesan cheese and process until just combined.
Souir Cream Sauce
Beat yolks in top part of double boiler, stir in sour cream and lemon juice over simmering water. Beat constantly until thickens. Add salt and enough paprika to turn the sauce to the desired pink. Stir in parsley just before serving.
Blue Cheese Dressing
Combine blue cheese, cream and lemon juice in a small bowl. Let stand for 5 minutes. Beat until well blended. Add mayonnaise and blend well. Gradually beat in olive oil. Add garlic and season to taste with Worcestershire sauce, Tabasco, salt and pepper. Add more lemon juice if desired.
Lemon Mustard Dressing
combine all ingredients in ajar and shake vigorously until well blended. Tightly covered, it will keep in refrigerate for up to 2 weeks.
Lemon and Wine Sauce
Put sugar, cornstarch and water into the top part of a double boiler and cook over boiling water, stirring constantly, for 10 minutes. Grate half of the lemon rind, then squeeze all o juice. Remove thickened sugar mixture mixture from heat ans stir in lemon rind and juice along with butter and wine.
Molasses and Orange Sauce
Combine all the ingredients in a small saucepan and heat, stirring constantly, tilthe mixture is smooth and well blended. Serve, garnished with parsley warm. Good over waffles.