Eight Sauces Miscellaneous For Salad, Sandwiches, Poultry, Swine and Other

Eight Sauces Miscellaneous For Salad, Sandwiches, Poultry, Swine and Other

Mayonnaise Sauce Cheese Soy Tofu
I Option:
ingredients:
200 g. (1 tea cup) soy tofu cheese
1 tablespoon (soup) of mustard
½ only lemon juice
1 tablespoon (soup) of oil
Way of preparing:
Beat all ingredients in a blender.
Store in glass with screw cap in the refrigerator, validity maximum three days
Option II:
Mayonnaise sauce (without egg)
1 large baked potato, diced
½ baked small carrot slices for color (optional)
can replace boiled potatoes
1 cup (coffee) of boiled and cold cow milk or vegetable milk (soy milk, coconut milk, taro milk)
1 cup (coffee) extra virgin olive oil
2 to 3 tablespoons (soup) of lemon juice
1 teaspoon (tsp) mustard or to taste (optional)
1 tablespoon (soup) salt
Way of preparing:
Beat all ingredients in a blender, except the oil that go into putting wire, until smooth.
If it is too liquid add more baked potato.
If you get hard to increase the amount of milk.
Store in refrigerator until ready to serve.
III - Option:
Tartar sauce:
½ kilo of mayonnaise industrialized or vegetable mayonnaise
2 tablespoons (soup) of mustard
2 tablespoons (soup) of chopped green olives
2 tablespoons (soup) white wine or brandy seco½ cup (tea) of chopped or ground pickes
1 lemon, juice only
How to Prepare the sauce Tartar
and poke the pickes or go through the processor, along with the olives.
Then mix the mayonnaise and other ingredients.
To serve place a cup with high foot
sauce IV

1 250 grams of mayonnaise jar. or vegetable mayonnaise
2 tablespoons (soup) of mustard
2 tablespoons (soup) of lemon juice
4 to 6 tablespoons (soup) of catchup
2 tablespoons (soup) of dry white wine


How to Prepare the sauce IV
Mix well with a spoon all the ingredients, then put a foot high glass
V - Option:
Madeira Sauce:
1 large grated onion,
1 tbsp (tablespoons) butter
1 tablespoon (soup) and full of wheat flour
1 tablespoon (soup) Worcestershire sauce
2 cups broth homemade or processed vegetables (optional)
½ or 1 wood wine glass
Prepare mode:
In a medium saucepan, fry the onion in the butter, add flour mix well, let it cook.
Then go putting the broth, to little.
Leave the fire until reduced by half.
Before removing add the wood wine.
Put the sauce in a gravy boat or a small bowl, so that each serve his will.
VI -Option:
Sophisticated sauce:
30 grams. flaked almonds
25 grams. cherry in syrup maraschino
10 grams. well girl chopped walnuts
30 grams. cooked pinion peeled, cut into slices
1 cup dry white wine
2 tablespoons (soup) of butter
1 tablespoon (soup) of fresh herbs and chopped drizzling
mint, parsley, chives basil, or herbs to your taste.
1 pinch of salt
2 drops peppermint liquor (optional)
Prepare the sauce so:
Place the butter in a pan, add the almonds, herbs, leave the fire for three minutes
Then add the dry white wine, cherry syrup and chopped cherries in half, chopped nuts, boil for five minutes.
Add the pine nuts cooked chopped into slices, juice of one lemon and nuts glass of liqueur, flambé.
Flambé is optional)
Finally add five drops of peppermint liquor.
VII - Option:
White sauce with coconut milk:
1 glass of 200 ml of coconut milk
100 g. margarine
2 tablespoons of wheat flour
1 cup of tea grated onion
How to prepare the Bechamel Sauce:
Bring a pan to fire with the butter until melted, add the onion, leave the fire until wilted, add the flour stirring until cooked, add the coconut milk and let the fire by 3'Î ± 5'minutos or until the cream is cooked. Reserve.
VIII - Option:
Onions sauce:
½ kilo of onion cut into thin slices
1 cup wine vinegar
1 cup of water
½ cup oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce (optional)
1 pinch of sugar (optional)
Mode Prepare the sauce:
In a large frying pan fry the onion in oil until wilted.
Add vinegar, water and salt.
Leave cooking until almost dry all the broth.
Serve cold or hot onion sauce
Note:
Follow the next most sauces publication