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	<title>DoublePlugga.com &#187; Sauces &amp; Butters</title>
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		<title>Bernaise</title>
		<link>http://www.doubleplugga.com/2010/02/bernaise/</link>
		<comments>http://www.doubleplugga.com/2010/02/bernaise/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:49:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1468</guid>
		<description><![CDATA[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 <a href="http://www.doubleplugga.com/2010/02/bernaise/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Creamy White Sauce</title>
		<link>http://www.doubleplugga.com/2010/02/creamy-white-sauce/</link>
		<comments>http://www.doubleplugga.com/2010/02/creamy-white-sauce/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:49:13 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1465</guid>
		<description><![CDATA[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 <a href="http://www.doubleplugga.com/2010/02/creamy-white-sauce/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Creamy Garlic Sauce</title>
		<link>http://www.doubleplugga.com/2010/02/creamy-garlic-sauce/</link>
		<comments>http://www.doubleplugga.com/2010/02/creamy-garlic-sauce/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:48:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1462</guid>
		<description><![CDATA[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 <a href="http://www.doubleplugga.com/2010/02/creamy-garlic-sauce/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Creamy Onion Sauce</title>
		<link>http://www.doubleplugga.com/2010/02/creamy-onion-sauce/</link>
		<comments>http://www.doubleplugga.com/2010/02/creamy-onion-sauce/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:47:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1459</guid>
		<description><![CDATA[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 <a href="http://www.doubleplugga.com/2010/02/creamy-onion-sauce/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Dianne Sauce</title>
		<link>http://www.doubleplugga.com/2010/02/dianne-sauce/</link>
		<comments>http://www.doubleplugga.com/2010/02/dianne-sauce/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:46:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1456</guid>
		<description><![CDATA[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 <a href="http://www.doubleplugga.com/2010/02/dianne-sauce/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Herb and Garlic Butter</title>
		<link>http://www.doubleplugga.com/2010/02/herb-and-garlic-butter/</link>
		<comments>http://www.doubleplugga.com/2010/02/herb-and-garlic-butter/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:33:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1448</guid>
		<description><![CDATA[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 <a href="http://www.doubleplugga.com/2010/02/herb-and-garlic-butter/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Herb and Garlic Hollandaise</title>
		<link>http://www.doubleplugga.com/2010/02/herb-and-garlic-hollandaise/</link>
		<comments>http://www.doubleplugga.com/2010/02/herb-and-garlic-hollandaise/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:30:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1444</guid>
		<description><![CDATA[This has to be one of my guests favourites that I seem to get a lot of comments on. Usually used for reef &#38; 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 <a href="http://www.doubleplugga.com/2010/02/herb-and-garlic-hollandaise/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rosemary Butter</title>
		<link>http://www.doubleplugga.com/2010/02/rosemary-butter/</link>
		<comments>http://www.doubleplugga.com/2010/02/rosemary-butter/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:29:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1435</guid>
		<description><![CDATA[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 <a href="http://www.doubleplugga.com/2010/02/rosemary-butter/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sweet and Sour Sauce</title>
		<link>http://www.doubleplugga.com/2010/02/sweet-and-sour-sauce/</link>
		<comments>http://www.doubleplugga.com/2010/02/sweet-and-sour-sauce/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:27:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1432</guid>
		<description><![CDATA[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 <a href="http://www.doubleplugga.com/2010/02/sweet-and-sour-sauce/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sweet Chilli Upgrade</title>
		<link>http://www.doubleplugga.com/2010/02/sweet-chilli-upgrade/</link>
		<comments>http://www.doubleplugga.com/2010/02/sweet-chilli-upgrade/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 23:27:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sauces & Butters]]></category>

		<guid isPermaLink="false">http://server1.abpages.com/~doublepl/?p=1429</guid>
		<description><![CDATA[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.]]></description>
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		<slash:comments>0</slash:comments>
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