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Mojo Rojo

Mojo Rojo serving for 2-3 0.5 hours blender For Mojo Rojo Ingredient large sweet pepper 1 pcred chillis 2 pcgarlic 5 clovessmoked paprika 1 tspground cumin 1 tspextra virgin olive oil 100 mlsherry vinegar 30 mlsalt to taste Directions Remove pepper and chilli top and roughly cut into pieces Blend all ingredient and serve Principles / Notes …

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Mojo Verde

Mojo Verde serving for 2-3 0.5 hours pan, blender For Mojo Verde Ingredient green chillis 2 pc garlic 5 cloves fresh cilantro/coriander 100 g  cumin seeds 1 tbsp extra virgin olive oil 100 ml sherry vinegar  30 ml Directions Remove chilli top and roughly chop into pieces Lightly toss cumin seed Blend and serve Principles …

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Curry Mayonnaise

Curry Mayonnaise serving for 3-4 1 hour pan, sieve For Curry Oil Ingredient veg/avocado oil 200 mlgarlic 3 cloves chilli 1 pc Spice & Seasoning chilli powder 1 tspturmeric 0.5 tspgaram masala 2 tspground cumin 1 tspground coriander 1 tspsalt 1 tsp For Mayonnaise Ingredient infused oilegg yolks 2 pcdijon mustard 1 heaped tspsherry vinegar 1 …

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Mushroom Sauce

Mushroom Sauce serving for 2 0.5 hours pan For Sauce Ingredient shallots 2 pcgarlic 4 clovesmushroom 150 g  Sauce & Seasoning sherry vinegar 2 tbsplight soy sauce 2 tspbeef stock 250 mlblack pepperdouble cream 4-5 tbsp Directions Slice mushroom, finely dice shallot and garlic Soften shallot and garlic then soften mushrooms keeping the temperature high …

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Beef Gravy

Beef Gravy serving for 3-4 3 hours saucepan For Gravy Beef beef fat/oil 1 tbsp beef trimmings 200 g Vegetables medium onions 2 pc carrots 2 pc leek 1 pc garlic 2 cloves thyme 3 sprigs Liquid port wine 100 ml red wine 300 ml beef stock 800 ml Seasoning salt to taste sherry vinegar/lemon …

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Bordelaise

Bordelaise serving for 3-4 1 hour saucepan, sieve For Red Wine Reduction Ingredient Bordeaux red wine 300 ml  shallot 1 pc garlic 1 clove Herbs thyme 2 sprigs peppercorns 1 tsp bay leaf 1 pc For Sauce Ingredient red wine reduction reduced beef stock/demi glacé 350 ml shallot 1 pc garlic 1 clove beef bone …

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