Sauces and Marinades – Let's Cook Together

Garlic Sauce for Chinese Fondue

Denis Martel — Sun, 18 Apr 2010 18:08:48 +0000

This is a great sauce for anyone who likes garlic. Don’t forget to brush your teeth after dinner and sleep with the window open, rest assured that no vampires will visit you that night!

Ingredients:

200 ml light mayonnaise (regular if you do not watch the amount of calories you are eating)
4 chopped garlic cloves
30 ml cream (I prefer 35% but you could also use the table cream)
5 ml tarragon

Method:

Mix all the ingredients and leave in the refrigerator for about one hour so the flavours can blend

Spicy Sauce for Chinese Fondue

Denis Martel — Sat, 10 Apr 2010 18:17:15 +0000

You can diminish the quantity of spices in the sauce, particularly if you want to serve it to your kids.

Ingredient:

200 ml chili sauce
20 ml brandy
15 ml spicy sauce from the Caribbean (I personally use Matouk’s Calypso)
3 ml cayenne
5 ml parsley

Method:

Mix all the ingredients and leave in the refrigerator for about one hour so the flavours can blend

Raspberry Vinegar

Denis Martel — Sat, 10 Apr 2010 18:15:57 +0000

We like to pick raspberries in July or end of September. There are always a number of broken berries when we get home. I find this recipe is a good way of using them.

Ingredients:

One bottle of good quality red wine vinegar
The same quantity (volume) of fresh raspberries

Method:

Mix the raspberries and the vinegar together in a glass bowl or big jar
Let marinate for about 3 weeks
Filter the vinegar with a cheese cloth and place in nice bottle

Pesto

Denis Martel — Sat, 10 Apr 2010 18:14:50 +0000

I usually put my pesto in small containers (about 125 ml) and freeze. I use it when I am serving pasta (egg noodles) as a side dish instead of rice or potatoes. When the pasta is cooked, I drain them, put them back in the pot and add the pesto. Make sure you use enough salt if not, it will be very bland.

Ingredients:

At least 500 ml fresh basil
250 ml nuts (I use a blend of Pine nuts and Pecan but the usual recipe calls Walnuts, its is up to you)
3 garlic cloves
250 ml good olive oil
125 ml parmesan cheese
Salt and pepper

Method:

In a food processor, chop the basil, nuts and garlic
While the food processor is still running, add the olive oil slowly
Add parmesan, salt and pepper and mix well

Oyster Mushroom Sauce

Denis Martel — Sat, 10 Apr 2010 18:13:37 +0000

Try this sauce with the pork tenderloin. You may also use it with other meat such as the Asado or the leg of lamb. You can also use shitake mushrooms instead of oyster.

Ingredients:

350 ml oyster mushrooms (not an exact quantity, you can use more)
50 ml Port wine
30 ml butter
30 ml flour
One can of beef consommé
One can of water
5 ml corn starch diluted in a bit of water

Method:

Chop the mushroom in a food processor or with a chef knife in small pieces
In a bowl add mushrooms and Port, and mix well
Leave the mushroom for about 20 minutes to marinate
Drain the mushroom (reserve the Port! nNever throw away good stuff!)
Melt butter un a sauce pan then add flour while stirring
Make a roux then add the mushrooms
Cook for 4 minutes, stirring often
Add all the liquids slowly (including the leftover Port) while whisking the sauce
Bring to a boil, stirring continuously
Let simmer 15 minutes, stirring occasionally. Add corn starch if the sauce is too thin.

Mayonnaise for French Fries

Denis Martel — Sat, 10 Apr 2010 18:11:39 +0000

I love eating European sausages with French fries at Chez Better restaurant in Montreal. I went there once with my friend Liam for lunch. A good part of the lunch hour was spent trying to figure out the ingredients in their great mayonnaise. At home that night, I mixed what I thought to be the ingredients and came up with this recipe. It may not be exactly the same as Chez Better but it taste great. It’s up to you to compare!!!

Ingredients:

125 ml mayonnaise
15 ml old fashion mustard
5 ml raspberry vinegar
2 pressed garlic cloves

Method:

Mix all the ingredients and leave in the refrigerator for about one hour so the flavours can blend

Marinade for Pork and Chicken

Denis Martel — Sat, 10 Apr 2010 18:10:31 +0000

This is a great marinade developed by Cheryl. It gives a nice taste to your meat.

Ingredients:

200 ml soy sauce
10 ml old fashion mustard (the one with the seeds)
50 ml BBQ sauce
3 garlic cloves, chopped
30 ml Worcestershire sauce
10 ml parsley
5 ml black pepper
50 ml Hoi sin sauce
50 ml black bean sauce

Method:

Mix all the ingredients and marinade your meat for at least 2 hours in the refrigerator. For better flavour, marinate the meat the night before
You can use this marinade to brush on your meat when cooking on the BBQ. You may want to add a bit of water first to dilute it

BBQ Sauce

Denis Martel — Sat, 10 Apr 2010 18:07:39 +0000

This sauce is very similar to the one my mom use to make when I was young. It brings back memories every time I eat it.

Ingredients:

175 ml ketchup
75 ml Chili sauce
5 ml Dijon mustard
5 ml lemon juice
5 ml Worcestershire sauce
5 ml sweet relish
50 ml finely chopped celery
50 ml finely chopped green onions
5 ml brandy

Method:

Mix all the ingredients in a sauce pan
Bring to boil and let simmer for about 15 minutes

All Purpose BBQ Rub

Denis Martel — Sat, 10 Apr 2010 18:06:09 +0000

I got this recipe from the LCBO Food and Drink magazine. It is very good when cooking a beer chicken on the BBQ.

You can also use it with pork or ribs. Just add 25 ml of brown sugar to the mix.

Ingredients:

50 ml coarse salt
15 ml brown sugar
15 ml dry mustard powder
50 ml chilli powder
25 ml paprika
5 ml cayenne
25 ml freshly ground black pepper

Method:

Mix all ingredients together