Angel Burns - The Secret Sauce Recipes That No One Will Share with You: 40 Homemade Sauce Recipes for Any Kind of Meal
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The Secret Sauce Recipes That No One Will Share with You
40 Homemade Sauce Recipes for Any Kind of Meal
By : Angel Burns
2019 Angel Burns, All Rights Reserved.
This book or parts thereof might not be reproduced in any format for personal or commercial use without the written permission of the author. Possession and distribution of this book by any means without said permission is prohibited by law.
All content is for entertainment purposes and the author accepts no responsibility for any damages, commercially or personally, caused by following the content.
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Table of Contents
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Perfect on baked potatoes, grill fish or chicken, with meats or even poured over chilled pasta. Enjoy!
Makes: 2 cups
Preparation Time: 20mins
Ingredient List:
- 3 tablespoons butter
- 2 cloves garlic (peeled, finely chopped)
- 2 tablespoons unbleached white flour
- 1 cups chicken broth
- cup sour cream
- Salt and black pepper
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Instructions:
1. Over moderate to high heat, melt the butter in a skillet or large frying pan.
2. Add the garlic and saut.
3. A little at a time, add the flour, working it in to the mixture until there are no lumps.
4. Continue cooking and slowly stirring, until the flour begins to brown.
5. Pour in the broth and stir to combine, until the sauce is creamy and beginning to thicken.
6. Remove the sauce from the heat and slightly cool before whisking in the sour cream.
7. Season to taste and serve.
A regular grilled salmon dish served with a rich and sweet citrus-rosemary sauce makes a good meal, great.
Makes: cup
Preparation Time: 20mins
Ingredient List:
- 1 cup freshly squeezed orange juice
- 2 tablespoons shallot (finely chopped)
- 1 tablespoon fresh rosemary (chopped)
- 2 teaspoons butter
- 1 teaspoon balsamic vinegar
- teaspoons salt
- Black pepper
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Instructions:
1. In a pan, combine the fresh orange juice with the shallot and rosemary and over moderate to high heat, bring to boil.
2. Cook, while uncovered, until the mixture is reduced to cup, this will take around 6-8 minutes.
3. Remove the pan from the heat and add the butter followed by the vinegar, salt, and pepper, stirring until the butter is entirely melted.
4. Serve warm.
This green sauce packs a powerful punch. Use it on salads as a dressing, with tuna or flank steak. Its super healthy and super tasty on lots of fresh foods.
Makes: 1 cup
Preparation Time: 9mins
Ingredient List:
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons wasabi sauce
- 1 tablespoon fresh ginger (peeled, minced)
- 1 tablespoon rice vinegar
- teaspoons sea salt
- teaspoons freshly ground black pepper
- cup olive oil
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Instructions:
1. In a bowl, combine the lime juice with the wasabi, ginger, rice vinegar, sea salt and black pepper.
2. Whisk in the olive oil and serve.
Use this cherry infused sauce as a BBQ sauce, dip or glaze for meat
Makes: 2 cups
Preparation Time: 35mins
Ingredient List:
- 2 tablespoons olive oil
- 1 onion (peeled, finely chopped)
- 2 garlic cloves (peeled, finely chopped)
- 2 cups sweet cherries (pitted)
- cup brown sugar
- 1 cup tomato ketchup
- cup good quality balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons mustard powder
- teaspoons black pepper
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Instructions:
1. Over moderate to high heat, in a pan, heat the oil.
2. Add the onion and fry for approximately 5 minutes.
3. Add the garlic and fry for an additional 1-2 minutes.
4. Stir in the pitted cherries, followed by the brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, mustard, and pepper.
5. Bring the mixture to the boil before reducing to moderate to low and simmering for 10 minutes.
6. Transfer the mixture to a food blender and process until smooth.
7. Return the sauce to the pan and bring to simmer, continue to simmer for an additional 10 minutes.
Delicious on pork and chicken, this easy-to-make sauce is ready in just over five minutes.
Makes: 1 cups
Preparation Time: 6mins
Ingredient List:
- 1 cup plum jelly
- cup mustard
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Instructions:
1. In a pan over low heat, melt the jelly.
2. Stir in the mustard to combine.
3. Whisk the sauce until entirely incorporated.
4. Cover and transfer to the fridge, to chill.
5. Serve.
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