Hints for sauce making

Taupo Times, Volume 20, Issue 4, 19 January 1971, Page 6

Hints for sauce making

GARLIC SAUCE: This most simple basting or brushing on sauce is only olive oil, salad oil or mcltcd butter and crushed garlic to taste. Put the garlic in the oil, or whatever you use, and allow to give off its flavours for at least 1 hour. Keep warm on the barbccuc and baste chops, steaks or chicken. HOT STEAK MARINADE: Chop 6 shallots, crush 3 clovcs garlic, saute all in butter until * softened. Mix in 1 cup tomato sauce or puree, V2 cup wine vinegar, 1 teaspoon Worcestersh ire sauce, V2 teaspoon each celery salt and onion salt, V2 teaspoon chilji * powder, lA teaspoon dry mustard, good pinch thyme. Marinate steaks in this sauce for 3 hours before grilling. LAMB SAUCE: Gratc l small onion, crush 3 clovcs garlic, mix togcther. Add 2 sprigs fresh rosemary, chopped, 12 chopped mint leaves, V-\ cup vinegar, V-z cup water, 2 tea'spoons sugar. Leave ovcrnight. When ready « to cook, brush chops, using Iresh mint arranged like a brush -Baste occasionally during the grilling. Serve rest oi sau e in a sinai! jug. SAUCE FOR CHICKEN: Let chicken stand at room temperature in a mixture of 2 ^ parts olive oil, 1 parl wine vinegar, 1 mcdium-si/.cd onion, grated, 1 clove garlic, crushed, salt, pepper, 'A teaspoon each tarragon, thyme and 1 dessertspoon chopped pars ley. Baste chicken with this mixture during grilling. IIONEY SAUCE I OR LAMB: Gently heat togcther V2 cup water, 1 dessertspoon vinegar, stir in 1 cup honey and V\ cup chopped mint. Cook over lovv heat 5 minutes. Keep vvarm on ihe ^ barbccuc and serve over lamb oi use as a basting sau c.