ORDAS recommend My favorite sauces (for vegetables, fish, white meat, red meat)

Cheese Sauce (for vegetables)

Ingredients:

  • 25g butter
  • 25 g plain flour
  • ¼ liter pint milk
  • 75 – 100 g mature Gouda (or Cheddar) cheese, grated
  • Salt and freshly ground pepper
  • Nutmeg (optional)         

Method:

  • In a saucepan, heat the butter and stir in the flour. Cook gently for 2 or 3 minutes, stirring frequently to prevent the roux from turning brown or burning.
  • Gradually add the milk and stir until the sauce comes to the boil and is thick and smooth. Add the cheese and stir until the cheese has melted.
  • Season to taste with salt, pepper, and nutmeg, if using.

Shrimp Sauce (for fish)

Ingredients:

  • 25 g butter
  • 25 g plain flour
  • ¼ fish stock
  • 75 g small shrimps
  • 2 – 3 tablespoons double cream
  • Salt and freshly ground pepper

Method:

  • In a saucepan, heat the butter and stir in the flour. Cook gently for 2 or 3 minutes, stirring frequently to prevent the roux from turning brown or burning.
  • Gradually add the fish stock and stir until the sauce comes to the boil and is thick and smooth.
  • Simmer 1 or 2 minutes more and season to taste. Add the cream, stir in the shrimps and heat through.

Mushroom Cream Sauce (for white meat)

Ingredients:

  • 35 g butter (or dripping from the meat)
  • 1 small onion, finely chopped
  • 150 g mushrooms
  • 2 teaspoons flour
  • 100 ml of water
  • 125 ml cream
  • Salt and freshly ground pepper
  • 1 tablespoon parsley, finely chopped

Method:

  • In a saucepan, heat the butter and fry the onion and mushrooms for about 5 minutes. Mix the flour and the water until smooth. Pour into the pan whilst scraping the bottom of the pan.
  • Stir in the cream and bring slowly to the boil. Simmer for 5 minutes. Season to taste and add the parsley.

Red Wine Sauce (for red meat)

Ingredients:

  • 30 g butter (or dripping from the meat)
  • 2 shallots, finely chopped
  • 25 g plain flour
  • 250 ml meat stock
  • 100 ml red wine
  • ½ teaspoon sugar
  • Salt and freshly ground pepper

Method:

  • In a saucepan, heat the butter and fry the shallots, scraping away any that stick to the bottom of the pan.
  • Stir in the flour and continue stirring while adding the meat stock. Bring to the boil and allow the sauce to reduce for a few minutes.
  • Add the wine and season to taste with sugar, salt, and pepper.

ENJOY!!! 🙂

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