At the top is Aioli Sauce, red one in middle is Tomato Sauce (see previous posts), bottom one (yellow) is Mustard Sauce, and green one is Mint and Bean Puree.
Aioli Sauce Recipe
Easier than expected, and yummier too!
4 cloves garlic
2 egg yolks
1/4t salt
1C olive oil
2T lemon juice
1T chopped parsley
1t prepared mustard
Put all into food processor, and blend! Thats it.
Then use as required - on steaks, as dip, over cooked veges, in baked spuds... list is endless!
Mustard Sauce Recipe
This one is more work, and although recommended for boiled meats (corned beef etc) I think the edmonds recipe is better for that.
2t butter
1T chopped onion
1/2t dijon mustard
1/2t grainy mustard (I didn't have any, so used 1t dijon total)
1/4C white wine
1/4C water
2-3tsp extra butter or 2T cream
Melt butter in saucepan, with lid.
Add very finely chopped onion. Cover pan and cook gently until onion is tender.Stir in mustards, then add wine, and water, and boil briskly, stirring often until reduced in volume by half.
Beat in teaspoon lots of second measure of butter or cream (with a whisk). Stop when sauce is smooth enough to coat veges.
Could easily use extra onion in the mix.
Mint and Bean Puree
I made this so I could say I had offered veges to the kids!
I got about a handful of mint and about 1.5 cups of frozen beans. Cooked them in a pot of water for about 5 mins (until tender) then put in food processor with some salt, and olive oil until it was a smooth creamy mixture.
The verdict was - not a whole lot of flavour - so next time I would add about twice as much mint, and some pepper, and maybe even cream and butter instead of oil... Tis all about experimenting!
No comments:
Post a Comment