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Butterscotch Sauce

“Butterscotch Sauce”

Ingredients:

  • 750 ml cream
  • 300 gr sugar
  • 100 gr brown sugar
  • 100 ml corn syrup
  • 1 pinch vanilla

Preparation:

  • Pour the cream inside a casserole and start heating it. When it gets warm start adding all the other ingredients and mix them well.
  • During the recipe the mixture must not BOIL…. keep it in slow heat and stir it constantly. The mixture will start get brown , thick and caramelize….. when its done leave it to get cold and its ready for use..
  • Serving suggestions:   ice-creams ,cakes etc.
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Posted by on January 25, 2011 in sweet sauces

 

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French Vinaigrette with Tarragon

“French Vinaigrette with Tarragon”

Ingredients:

  • 100 gr simple mustard
  • 100 ml water
  • 50 gr honey
  • 50 ml vinegar
  • 2 pinches of tarragon
  • 300 ml greek olive oil

Preparation:

  • Mix all the ingredients except the olive oil and the tarragon in large bowl and whisk them well. When the mixture become thick then add the olive oil and the tarragon and mix it again the more thick the better!!!!
  • This kind of sauce is suitable for salads and roasted pieces of pork…
 
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Posted by on January 25, 2011 in sauces

 

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Balsamic Vinaigrette Sauce With Rosemary

Balsamic Vinaigrette Sauce With Rosemary

Balsamic Vinaigrette with rosemary”

Ingredients:

  • 200 ml greek balsamic vinegar
  • 200 ml  honey
  • 400 ml greek olive oil
  • 2 pinches of fresh rosemary

Preparation:

  • Just add all the ingredients in a vase except the rosemary and mix them well!! When they become thick add the rosemary and the sauce is ready!!!
  • This kind of sauce is suitable for salads and a variety of roasted vegetables…. The preservation of this sauce is easy just keep it on a dry and shady place for up to 2 months….
 
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Posted by on January 24, 2011 in sauces

 

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