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How to Make Different Kinds of Sauces- Part 1

September 27, 2011  by: butterflygirl  Points: 12   Category: Food & Drinks  Earning $0.70   Views: 1900

Have you ever wondered how to make different kinds of sauces? This first part of the article will teach you how to concoct sauces- from barbecue to bread to curry! Read on and list the ingredients to keep you going.


White Sauce

-Makes about 300ml or 1/2 pint

300ml/ 0.5 pint milk
20g/ 3/4 ox butter
45ml/ 3 tbsp plain flour


1. Put the milk in a large jug or bowl and flake in the butter. Cook it for a minute.
2. Whisk the fat into the milk. Add the flour and whisk until smooth.
3. Cook for 3 minutes, whisking frequently until the sauce boils and thickens and is glossy and smooth.
4. For a savory sauce, season to taste. For a dessert sauce, sweeten it to taste.

White sauce may be refrigerated (covered) for up to 48 hours or frozen.


Cheese Sauce- add a pinch of dry mustard with the flour, add 50g of finely gradted mature Cheddar cheese to the hot sauce and stir until melted.

Quick Bechamel Sauce- add a crumble vegetable stock cube with the flour and season with pepper only.

Onion Sauce- cook a finely chopped onion in the butter for 1.5 minutes before adding the milk.

Low-fat Sauce- use low-fat milk and low-fat spread instead.

Barbecue Sauce

-Makes about 900 ml

1 large onion
2 garlic cloves
15ml/ 1 tbsp oil
15ml/ 1tbsp soft brown sugar
5ml/ 1tsp mustard powder
30ml/ 2tbsp Worcestershire sauce
30ml/ 2tbsp red wine vinegar
550g bottle sieved tomatoes


1. Peel and finely chop the onion. Peel and crush the garlic. Put the oil, onion and garlic into a medium casserole.
2. Cover and cook for 3-4 minutes.
3. Stir in sugar, mustard, Worcestershire sauce, vinegar, and tomatoes. Season to taste.
4. Cover and cook on 70% for 8-10 minutes, stirring occasionally.

To Serve:
Use to baste meat and poultry either in the microwave or on the barbecue. Spoon over chicken portions or chops and cook.

Barbecue sauce may be refrigerated for up to 1 week or frozen.

Bread Sauce

-Makes about 450 ml/ 3/4 pt

1 small onion
50g/ 2oz butter
300ml/ 0.5 pt milk
pinch of mace
pinch of nutmeg
75g/ 3oz fresh breadcrumbs

1. Peel and very finely chop the onion. Put into a medium casserole with half the butter.
2. Cover and cook for 2-3 minutes.
3. Stir in the milk and cook for 3 minutes.
4. Beat in the spices, breadcrumbs and remaining butter. Cook for 4-5 minutes while stirring frequently.
5. Leave to stand for 3 minutes and season to taste.

Bread sauce thickens when cooled. Stir in for 30ml milk or single cream and stir frequently.

Curry Sauce

-Makes about 600ml/ 1 pt

1 medium onion
1 large cooking apple
5ml/ 1tsp oil
100g/ 4oz creamed coconut
30ml/ 2tbsp medium curry paste
5ml/ 1 tsp sugar
300ml hot vegetable stock


1. Peel and finely chop the onion. Peel, core and finely chop the apple. Put the onion, apple and oil in a medium casserole. Stir well.
2. Cover and cook for 5 minutes, stirring once.
3.Dice the coconut and add to casserole. Stir the curry paste and sugar into the hot stock, add to the casserole and stir well.
4. Cover and cook for 6 minutes, stirring frequently. Season to taste. For a very smooth texture, buzz the cooled sauce in a food processor.

This sauce has a mild creamy curry flavor. Add more (or a hot) curry paste for a hotter result.

Serve hot spooned over hard-boiled eggs, cooked vegetables, meat or poultry.

Curry Sauce may be refrigerated for up to three days or frozen.

Custard Sauce

-Makes 300ml/ 1.5 pt

15ml/ 1tbsp custard powder
15ml/ 1tbsp sugar
300 ml/1/2 pt milk


1. Put the custard powder and sugar into a medium bowl. Gradually whisk in the milk.
2. Cook for 3-4 minutes, whisking frequently, until the sauce boils and thickens.


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