SAUCES
Common Sauce
From the 1881 Household Cyclopedia
Soak slices of veal, ham, onions, parsnips, 2 doves of garlic, 2 heads of cloves, then add broth, a glass of white wine, and 2 slices of lemon; simmer it over a slow fire, skim it well, and sift it.
Parson’s sauce
From the 1881 Household Cyclopedia
Chop lemon-peel very fine, with 2 […]
Crême anglaise is a delicious and versatile dessert sauce. It’s easy to make and can be flavored in a variety of ways.
Ingredients
1 1/3 cups milk
4 egg yolks
3 oz sugar
flavoring (typically a vanilla bean or 1 teaspoon of vanilla extract)
Procedure
Bring the milk and flavoring to a simmer in a medium saucepan. (If using a vanilla bean, […]
Ingredients
1 1/2 cup shredded dried seaweed
4 cups water
3 very large cloves garlic, crushed but not peeled.
1 1/2 tbsp. black peppercorns
1/2 cup dark Chinese soy sauce
Extra boiling water as needed
Procedure
Place the seaweed in a pot and add 4 cups of water.
Bring to a boil, then turn down the heat to keep it bubbling along.
Cook for 20 […]
This is a simple teriyaki sauce that works well for everyday meals, even with leftover meat and picky eaters. It is best served with soda (pop) and rice, and perhaps also steamed vegatables. It can be used to marinate meat.
The ideal meat to use would be thin slices of turkey or beef. The sauce also […]
This is a simple sweet-and-sour dish that works well as an everyday meal, even with leftover meat. It is best served with rice, and perhaps also steamed vegatables. The sauce alone (no meat, cherries, or pineapple chunks) can be poured over rice or used as a dip for egg rolls.
Ingredients
1/2 cup brown sugar
1 tablespoon cornstarch
1/3 […]
Egg rolls have very little egg in them. Egg roll filling is essentially stir-fry, but with smaller particles and less cooking. It goes hot into an egg roll wrapper, which is then cooked in a hot oil. Egg rolls are usually eaten plain, served with soda (pop). Egg rolls may be dipped in sweet-and-sour sauce […]
Cashew Chicken is similar to a stir-fry, but with a somewhat thick sauce. In this dish, the cashews become soft (but see Variations below). This dish goes well served over rice.
Ingredients
chicken
powdered ginger
soy sauce
oil to fry with
whole roasted cashews, salted or not
chicken broth
cornstarch
vegetables
MSG
Procedure
Begin boiling the cashews in a covered pot. Be sure to add water from […]
Ingredients
broccoli
chicken or other meat.
powdered ginger (optional)
soy sauce
oil to fry with, possibly including sesame oil
sesame seeds
Procedure
Cut raw meat into small pieces.
Chop the broccoli head into medium-small pieces, perhaps 1.2-inch diameter. Cut the stalk to be like disks, 1/8-inch thick.
Place oil in a wok and turn on the heat. High temperatures can produce a better result, but […]
Soy sauce (soya sauce) is a dark brown liquid made from fermented soybeans (soya beans), roasted wheat, water and salt. Soy sauce is common in the cuisines of Japan, China, Korea, and Malaysia.
Japanese soy sauce tends to contain more wheat than Chinese soy sauce, giving Japanese soy sauce a slightly sweeter taste.
Soy sauce contains a […]
Onion chutney is a delicious sweet-and-sour chutney used as a side dish for many South Indian snacks and breakfast items. It is one of the components used in Masala Dosa assembly.
Ingredients:
Onions (red onions preferred) - 2 medium sized, coarsely chopped
Coconut - three one inch square pieces
Channa dhal - 2 TBS
Oil - 2 Tsp
Tamarind - 1 […]