theCooksCorner

Mock Hollandaise Sauce

Incredients :
1 cup sour cream
1 cup mayonnaise
2 tablespoons lemon juice, or to taste

Procedure :
Gently blend all ingredients. Cover and refrigerate. Just before serving, heat gently (do not overheat).

Makes 2 cups.

Mango Barbecue Sauce

Incredients :
1 ripe mango, peeled, pitted and
cut into small cubes
1 cup prepared mango chutney
1 cup finely chopped onion
1 tablespoon minced garlic
1 (28 ounce) can peeled plum tomatoes,
crushed, with juices
2 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon Tabasco� sauce

Procedure :
Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Pur�e sauce until smooth in a food process or blender.

Hot Spiced Butter Sauce

Incredients :
3/4 cup (1 1/2 sticks) butter
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3 tablespoons chili sauce
1 drop hot pepper sauce
2 tablespoons lemon juice

Procedure :
Melt butter; add remaining ingredients. Heat just until bubbly.

Pour over cooked fish sticks or fish fillets. You may also use this as a broiling sauce.

Makes about 1 cup.

Garlic Sauce

Incredients :
Serve sauce over fish, meat or vegetables.

5 cloves garlic
1/4 cup water
1/2 teaspoon salt
2 slices white bread, trimmed
1/3 cup slivered almonds
2 tablespoons white vinegar
1/2 cup olive oil

Procedure :
Position knife blade in food processor bowl; add garlic, and process until garlic is minced. Add water and next 4 ingredients; process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined; chill.

Makes 1 1/4 cups.

Five Spice Powder Blend

Incredients :
2 teaspoons aniseed, crushed
2 teaspoons freshly ground pepper
2 teaspoons fennel seeds, crushed
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice

Procedure :
Combine all ingredients; store in an airtight container.

Makes 1/4 cup.

Curry Sauce for Shrimp

Incredients :
1 (8 ounce) carton sour cream
1/3 cup mayonnaise
1 teaspoon grated onion
1 teaspoon curry powder
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce

Procedure :
Mix all ingredients together in small glass or plastic bowl. Cover bowl and refrigerate for several hours before serving.

It is important to make this several hours ahead of time or even a day or 2 in advance.

Yields 1 cup.

Cucumber Cream Sauce

Incredients :
1/2 cucumber
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon pepper

Procedure :
Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and remaining ingredients, stirring well. Cover and chill.

Makes about 1 cup.

Cocktail Sauce

Incredients :
1 cup catsup
1 cup chili sauce
1/2 cup prepared horseradish
Juice of 1/2 lemon, or to taste
Dash of hot pepper sauce
1 teaspoon Worcestershire sauce

Procedure :
Combine all ingredients in a nonreactive container. Cover tightly. Refrigerate.

Makes 2 1/2 cups.

Chinese Plum Sauce

Incredients :
1 cup plum jelly, melted
1/2 cup sweet pickle relish
1 tablespoon wine vinegar
1 tablespoon sugar

Procedure :
Combine and mix until smooth.

Caper Sauce

Incredients :
6 tablespoons vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 teaspoon mashed garlic
1 teaspoon dried tarragon leaves
Salt
Pepper
1/2 cup water
1 tablespoon instant chicken bouillon granules
1 teaspoon granulated sugar
1/2 cup capers, washed and drained

Procedure :
Heat oil in a Dutch oven and saut� onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool.

Pour mixture into a blender and pur�e.