Sauces & Butters

Bernaise


This sauce has inspired many a long friday afternoon lunch and spawned even more early weekends. Ingredients 1/2 Cup Tarragon Vinegar 2 Bay Leaves 1 Teaspoon of Pepper Corns 4 Chopped Spring Onions 250g Butter 5 Egg Yolks Directions Place the vinegar, bay leaves, peppercorns and spring onions in a small pan Bring to the More >

Creamy White Sauce


Classic white sauce mainly for veges that are served with corned meat or steamed chicken. It is classic. What more can I say. Ingredients 2 Tbsp of Butter 2 Tbsp of flour 1 1/4 Cups Milk Salt and Pepper 1/2 Cup of Grated Tasty Cheese (opt) Directions Bring a large pot tot he boil with More >

Creamy Garlic Sauce


This is the classic white sauce only tricked up a touch. I am a huge garlic fan so it works for me. Ingredients 2 Tbsp of Butter 1 Tbsp of Minced Garlic 1 Tbsp of Plain Flour 3/4 Cup of even milk/cream mix 1/3 Cup Parmeason Cheese 1/4 Cup Parsely Chopped Directions Melt butter in More >

Creamy Onion Sauce


This was destined to be eaten with Silverside. It is perfect with the veges but stellar with the meat. 10/10 Ingredients 1 Medium Onion 50g Butter 1 Tbsp Plain Flour 1 Cup Milk Directions Add the butter and the onion to the pan Heat very slightly covered for about 10 mins or until very soft More >

Dianne Sauce


Looking to eclipse The Vale Hotel lounge for quality Dianne sauce. Ingredients 1 Tbsp of Oil 30g Butter 2 Cloves of Garlic, crushed 300ml Thickened cream 1 Tbsp Worcestershire sauce 1 Tbsp Bandy Directions Preferably using the pan that you just cooked steaks in Heat the butter and add the garlic in Stir for 1 More >

Herb and Garlic Butter


Easy way to make the perfect butter medallion. Then add the flavours that you like. Ingredients 125g Butter 1 Tbsp of finely chopped Spring Onions 1 Tbsp chopped Chives 2 Tbsp Mixed Dry Herbs 1/4 Teaspoon of white fine Pepper 1 tbsp of Parsley Directions Mix all the ingredients vigourously in a medium bowl Place More >

Herb and Garlic Hollandaise


This has to be one of my guests favourites that I seem to get a lot of comments on. Usually used for reef & beef or the Amays Bronto Steak (see beef mains section) Ingredients 2 Egg Yolks 1 Clove of Garlic, Crushed 1 Tbsp of Oregano, Chopped 1 Tbsp of Basil, Chopped 1 Tbsp More >

Rosemary Butter


Adds to the final presentaion but also enhances the taste. This can also be used over the veges if served. Ingredients 125g Butter 2 Tbsp freshly chopped Rosemary 2 Tbsp fresh Lime Juice 1/4 Teaspoon ground Pepper Directions Mix all the ingredients vigourously in a medium bowl Place in a square of cling wrap Roll More >

Sweet and Sour Sauce


So easy and yet so much better then 90% of bought sweet and sour sauces. This is great witht he spring rolls in the starters section. Ingredients 1/2 Cup of Water 1/2 Cup of Pineapple Juice 1/4 Cup of White Vinegar 1 Tbsp of Brown Sugar 1/4 Cup Tomato Sauce 1 Tbsp of Corn FLour More >

Sweet Chilli Upgrade


This is so easy but reaps a great reward. Just get store bought sweet chill and add either fresh chill that you finely chop or the squeeze variety. I actually prefer the squeeze and have found it to be excellent quality.