Sauces for Everyday Food

Bearnaise Sauce

1 tablespoon minced shallot or scallion

1/2 teaspoon tarragon

2 tablespoons vinegar

3 egg yolks

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1/2 pound butter

Simmer shallot, tarragon and vinegar in a saucepan, stirring constantly, until liquid evaporates.  Combine the shallot-tarragon mixture with the egg yolks, mustard and lemon juice in a blender.  Turn the blender quickly on and off at high speed several times to blend the ingredients.  Melt the butter to bubbling.  Turn the blender on high speed and immediately begin to pour the butter in a slow but steady stream.  As soon as the butter is mixed in, turn the blender off.  Serve with beef or fish.

Hollandaise Sauce

3 egg yolks

2 teaspoons lemon juice

1/2 teaspoon salt

dash of cayenne pepper

1/4 pound sweet butter

Combine the yolks, lemon juice, salt and cayenne in a blender.  Turn the blender on, then quickly off to blend ingredients.  Heat the butter in a pan until bubbly.  Turn the blender on high.   Pour in the hot butter in a slow but steady stream.  As soon as the butter is mixed in, turn the blender off.

Serve with asparagus or broccoli, fish or chicken.

Honey-Soy Barbecue Sauce

1/2 cup soy sauce

3/4 cup catsup

3/4 cup honey

3 cloves garlic, pressed

1/2 teaspoon Tabasco sauce

Combine ingredients and blend well.  Serve with pork, beef, chicken or fish.

Yogurt Sauce

1 cup unflavored yogurt

1 cucumber, peeled, seeded, grated and drained

1 tomato,  peeled, seeded, finely chopped and drained

1 tablespoon minced onion

1 small clove garlic, pressed or minced

1 tablespoon chipped parsley

1/4 teaspoon dried mint leaves, crumbled

1/4 teaspoon salt

Stir yogurt until smooth.  Combine with remaining ingredients.  Chill 1 hour.  Serve with lamb.

Curry Sauce

5 tablespoons butter

1 onion, minced

1 apple, peeled, cored and minced

1 stalk celery, minced

4 tablespoons flour

1 to 3 tablespoons curry powder

3 cups chicken stock

Heat the butter in a sauce pan and slightly brown the onion, apple,  and celery.  Sprinkle with flour and curry powder,  cook and stir a few minutes more.  Add the stock, a little at a time to  begin with, stirring to blend.  Simmer 45 minutes.

1/4 to 1/2 cup cream

Salt, pepper and lemon juice to taste

2 tablespoons chutney

Stir in the cream and season to taste with salt, pepper and lemon juice.  Add the chutney just before serving.  Surround the sauce boat with bowls of raisins, toasted slivered almonds, chutney and hot rice.