Sauce Recipes

Tamarind Sauce:

Tamarind is the fruit of a leguminous evergreen tree, which originated in west Africa but is now grown in the West Indies, india, tropical Africa and southeast Asia. The pods, 4 to 6 inches long and 3/4 inch wide, contain a bitter sweet pulp dotted with a few hard seeds. Tamarinds are mostly used for preparing jams, sorbets, chutneys, drinks and condiments. in India, the pulp or dried tamarind - a major ingredient in spice mixtures - is also used in salads, broths and purées of dried vegetables. The juice of fresh tamarind is used to season crudités. In china, crystallized (candied) tamarind is used to garnish certain sweet and sour soups
Use this recipe for a dip with seafoods

In a blender, purée enough chili peppers to measure one cup when done
Purée the parsley and cilantro together, then blend well with the puréed chili peppers
Add the garlic, seasonings and olive oil, blend well

Store in the refrigerator, this recipe will remain fresh for months
Spicy zhoug is a source of pride among Yemenite population. Made with the sharpest of chili peppers, it is eaten with classically oriental Jewish meals
More than just a condiment, zhoug is a tradition. Yementes believe that daily consumption of zhoug wards off disease and strengthens the heart. Zhoug can be an addition to salads and a sauce for various kinds of meat, fish and poultry dishes

Place the first 4 ingredients (chili peppers, shallots, garlic and galanga) in a dry frying pan and cook over low heat stirring constantly, just until they begin to change colour. Remove from heat
In a food processor combine the above mixture along with the next five ingredients (lemon grass, coriander seeds, mace, nutmeg and cinnamon) until a smoth paste is formed
Place 1/2 cup of coconut milk in a frying pan and heat over medium heat. Add the above paste and stir until the aroma is released, about 1 minute
Add the remaininf 1 1/2 cups of coconut milk, bring to a boil over medium heat and boil gently for 3 minutes
Add the sugar, tamarind water and fish soy. Simmer for about 4 minutes (Use these last 3 ingredients to adjust the flavour according to taste)
Toast the white sesame seeds and grind them roughly in a mortar
Add the sesame seeds and the peanuts to the sauce. Let the sauce cool
Place in a serving dish and sprinkle with coriander leaves before serving the satay. Serve at room temperature

Use this recipe for a sauce with chicken, hors d'oeuvres, appetizers, marinades, etc.

In a food processor, blend the garlic, egg and anchovies to a smooth paste. Transfer to a bowl
Stir in olive oil, vinegar, lemon juice, catsup, Worcestershire sauce, mustards, paprika and salt and pepper to taste

Rémoulade is a cold sauce made by adding mustard, gherkins, capers and chopped herbs to mayonnaise; it is sometimes finished with a little anchovy essence and chopped hard boiled egg may be included. Its name may originate from the Picardy word rémola, meaning "black radish", even though radish is not an ingredient
Rémoulade can accompany cold meat, fish and shellfish; it sometimes appears as a simple mustard flavoured mayonnaise spiced with garlic and pepper, and this version is the traditional accompaniment of grated celeriac (celery root) and various mixed salads
Stores well in a refrigerator

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