SAUSES & MARINADES

1.  HOLLANDAISE SAUCE

3 eggs yolks                                  3 tablespoon cold water500grm butter                               1 tablespoon lemon juiceSalt and pepperBeat yolk,water,salt and pepper in top of double boiler.  Place over just simmering water in bottom of double boiler and beat until mixture thickens (2-3 mins) . Add butter bery slowly-a tablespoon at a time- beating all the time.  When all butter has been added remove from heat and stir in lemon juice.  Serve hot over broccoli,asparagus or cauliflower.


2.  TOMATO SAUCE
3.6kg Peeled tomatoes                         2 large onions1 bottle white vinegar                           900grm sugar2 cloves garlic                                       3 level tables salt1tsp whole gloves(6-8)                          ½ teaspoon cayenne pepper4 teaspoons maizenaBoil tomatoes,onions,cloves,garlic and salt for 1½ hrs.  Strain and liquidize.  Boil slowly for 2 hrs.  mix ½  teaspoons cayenne pepper.  Boil slowly for 2 hrs.  Mix 4 teaspoons maizena with water into paste,add to tomatoes,boil for another 10 mins.  Pour sterilized bottles and seal.


3.  BREAD SAUCE(FOR CHICKEN)
1 cup milk                                                     ½ cup bread breadcrumbs1 small onion                                               a few peppercorns1 Tablespoon Stork margarine                       ¼ teaspoon saltA few grains of cayenne pepperSoak bread in milk for 15 mins,place in pot whith onion,pepper and salt.  Cook for 15 mins,stir until smooth.  Remove onion and add seasoning,serve hot with roast chicken.


4.  SAVOURY DIP
1 carton cream cheese                                      1 tablesp chopped parsley3 tablespoons mayonnaise                                1 teasp grated onion1 teaspoon ground coriander                             1 teasp dry mustard1 tablespoon chopped green pepperMix all ingredients and serve as a dip.


5.  STEAK SAUCE
Mix together½ cup vinegar,¼ cup oil,¼ cup lemon juice,4 tablespoons chutney,4 cloves garlic,crushed,½ teaspoon made mustard,salt and pepper.Marminade meat for 4 hours.


6.  FRESH MUSHROOM SAUCE
Wash and peel  230grm mushroom.  Chop finely and cook for ½ hour in 142ml stock,together with 1 onion.  When cooked,rub them through a sieve and add 285ml white  sauce.  Season if necessary and simmer for 1 min.  Remove sauce from heat,cool slightly,then stir in one beaten egg.  Cook for a few min longer,but do not boil again.  Serve with steak or ham.


7.  FRENCH SALAD DRESSING
¼ teaspoon salt                                                       1 tablespoon vinegar1/8 teaspoon pepper                                               1 teaspoon sugar¼ teaspoon mustard                                                 2 teaspoons oilPut all seasonings and sugar in bowl and mix well,add vinegar and oil,beat with a beater until it thickens.  Put in fridge until needed.


8.  SWEET AND SOUR SAUCE (Chinese,for pork chops or fried pork pieces)Sauses:
½ cup white vinegar                           2 tablespoons sugar1 tablespoon tomato sauce                1 tablespoon smooth apricot jam1 cloves crushed garlic                       1 small piece gingerBoil all together for a few mins,then strain the mixture,thicken with a little cornflour.  Serve with pork chops or for Chinese pork fry first in the following batter:BATTER:½ cup cornflour                                       ½ cup flour2 teaspoons white vinegarMix together and if necessary add a little water to coating,consistency.  Cook pork after coating in  the batter in deep hot oil.  Serve separate from sause as pork won’t stay crisp if sauce is poured on before serving.


9.  SAUCE FOR CHICKEN BRAAI
1½ cups brown vinegar                              5 heaped tablespoons sugar1½ cups oil                                                3 teaspoon Worcestershire sauce2 large grated onions                                ½ teaspoon mustard1½ teaspoon paprika                                 5 tablespoons tomato sauce2 teaspoons Tabasco sauce                       7 teaspoons saltCombine all ingredients and marinate jointed chicken for at least 24 hrs,before use.  These quantities are enough for 24 pieces of chicken.  Grill on slow fire.  Baste frequently.


10.  SAUCE FOR STEAKS
2 onions (chopped)                                   1/8  teaspoon  ground cloves¾ cup sugar                                                      2 tablespoons soya sauce2 tabelspoon curry power                                 ¾ cup water2 tabelspoon cornflour                                      1 teaspoon garlic salt1/3 cup vinegarMix together and pour over raw steak.  Cook for 1 hour in oven at 180ºC


11.  SOSATIE SAUCE (To marinate shops)Slice serval onions,medium thickness and put into heavy pan with little water – allow to boil.  Pour off water and add oil.  Meanwhile mix the following:1 dessert  teaspoon curry power1 large tablespoon Bovril1 cup vinegarSalt and pepper1 large tablesp yellow sugar1 large tablesp apricot jam1 large tablesp powdered gingerAny dried fruit on hand (peaches,sultanas,raisins,apricots)-chop up and boil  separately until soft (± 10 mins)Rub a porcelain bowl with cut garlic.  Put a layer of sauce,then layer of chops and so on,ending with sauce on top.  If the mixture is on the dry side,add more vinegar so you have enough sauce to cover the chops well.  Cover and keep sauce in fridge indefinitely.


12.  MUSTARD
1 cup vinegar                                   4 eggs1 cup sugar                                      Pinch of salt6 tablespoons dry mustardBeat all ingredients thoroughly with rotary eggbeater in top section of double boiler.  When well-beaten,cook gently in double boiler over boiling water,stirring constantly,until thickened.  This yields approximately 570ml of mustard.  It keeps quite happily in the fridge for 6 weeks and is very convenient,because it can be used as required


13.  MAYONNAISE
1 tin condensed milk                                     1 cup white vinegar½ cup cooking oil (±)                                     Salt (garlic if you like)1 teaspoon mustard                                       1 yolk of a eggPut all in bowl and beat it up well.  Taste to see if it needs more oil or flavouring.


14.  HELVETIAN FONDUE
½teaspoon salt                                         1 clove garlic(halved)2 cups dry white wine                                 500g Gruyere cheese (grated)1 tablespoon flour                                       4 tablespoons Kirschwasser or 2 tablespoon Cogna cDash of nutmeg                                           Cubs of crusy bread (French loaf ideal)1/8 teaspoon cayenne pepperFirst rub a clay or chinaware fondue pot with a cut clove of garlic and a little salt.  Heat the wine in pan over direct flames,until it begins to boil. Add ¼ cup cheese at a time, until it is melted.Add seasonings and Kirschwasser or Cognac.  Stir well;  each person spears bread cube and dips into the pan stirring the bread until well coated with cheese mixture.  If fondue thickens,add a little preheated wine.  Used medium heat under fondue pot to prevent sticking.  Serve 4.


15.  SOSATIE SAUCE
1 med sbopped onion1 tabelspoon sugar1 teaspoon curry powder1 tabelspoon chuthey or apricot jam2 cups of cold water2 cups of vinegar6 chopped orange or lemon leavesSalt and pepper

Fry onion until soft,add all other ingredients and bring to boil.  Allow to cool before use.