GreatGrub - sauce

Soy dipping sauce

DChoi — Wed, 24 Oct 2007 22:22:32 +0000

This is a great accompaniment for chicken meatballs , dumplings or any kind of dim sum. You can spice it up with a spot of chili sauce and add green onions for more flavor. It keeps well in the …

Lemon-Tahini Sauce

John — Mon, 18 Jun 2007 13:22:14 +0000

This tangy, classic Middle Eastern sauce is great for falafel , and over grilled vegetables or crudités.

Pork Chops in Bourbon, Cherry-Pomegranate Sauce

John — Tue, 30 Jan 2007 18:38:44 +0000

I had a chef friend who believed all you had to do to to be unique was adapt a cocktail to a food recipe. In a way, he was right. So in honor of him, this recipe is an adaptation of a Manhattan.

Tomato sauce with Italian Sausage

Andrew — Wed, 24 Jan 2007 00:36:56 +0000

There’s nothing more comforting than a good tomato sauce. Not only is this perfect for the GreatGrub style of pinch, touch, dash cooking, but also it is wide open to interpretation. I suspect …

Cranberry sage chutney

Andrew — Tue, 21 Nov 2006 01:35:55 +0000

Here’s a cranberry sauce that will make the driest of birds taste great and take a perfectly done turkey to a whole new level. So whether you are planning a large holiday feast or simply …

Espagnole

anon — Tue, 19 Sep 2006 14:52:11 +0000

One of the “mother sauces”. A sauce made of brown stock and flavoring ingredients (herbs, mirepoix , tomato, and tomato puree) and thickened with a brown roux .

Demi-glace

anon — Tue, 19 Sep 2006 14:51:07 +0000

A type of rich brown sauce. It is made by combining equal parts of beef or veal stock, espagnole, and sometimes with the addition of sherry or madieira and reducing by half.

Crème Anglaise

anon — Sun, 17 Sep 2006 16:07:59 +0000

A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.

Chocolate sauce

David — Wed, 26 Jul 2006 22:13:27 +0000

This is a very simple recipe that makes about 340ml (12 fl oz). You can use this hot or cold (it should keep for around a week in the refrigerator).

Battle of the Ribs

Beth — Mon, 23 Oct 2006 00:14:19 +0000

My brother, Tom, and I both consider ourselves good cooks. The problem lies in who we each consider the best cook - ourselves of course! So over the years there has been a bit of rivalry between us. …