Sauce Recipes

Teriyaki Sauce:

In a mixing bowl stir the soya sauce, water and suger together until sugar has dissolved
Add the remaining ingreds. and stir until blended
Use as directed with other recipes, or refridgerate until needed

White sugar can be used in place of the brown
Use as a marinate for meats, poultry, or seafood
To thicken sauce for use as a dip, bring to a boil, add 1 part cornstarch to 1 1/2 part water, stirring with a wire whisk until you reached the right consistency

Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco, salt and pepper to taste
Beat vigorously for a second or two with a wire whisk or electric beater
Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used
Add more salt to taste if necessary, and the lemon juice
Add the remaining ingredients and blend well
Serve as a condiment with seafood or vegetables

Dusseldorf mustard can be used in place of the dijon
A combination of extra virgin olive oil and vegetable oil can be used in place of the light olive oil
Sour pickles can be used in place of the cornichons

Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth
Measure 1/4 cup of this puree into a medium saucepan
Add the remaining ingredients and whisk until smooth
Turn heat up to medium/high and bring mixture to a thorough boil
Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick
Let sauce cool and then refrigerate it in a covered container for at least 24 hours

Use as required with other recipes
In the late 1800's Henry John Heinz established the slogan "57 Varieties," (which you can still find printed on Heinz products) even though the company now boasts over 5700 varieties in 200 countries
don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks though

This sauce is ready when it has reached the homogeneous consistency
The bulk of the sauce is sometimes increased by adding 2 teaspoons soft-boiled potato
A kind of Provençal mayonnaise sauce; then name is formed fron ail (garlic) and oli (Provençal dialect for oil)
Aïoli is served with cold poached fish, bourride (fish soup, hard boiled eggs, salad, snails, or cold meats)
This recipe should always be made by hand and never with an electric mixer

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