Welcome To Roadside Cottage Recipes Sauces Page

In this section we will cover sauces, gravies and dips

Sauces

Sauces come in many different forms, and for many different reasons. Take the example of a roux sauce, which is basically a cooked mixture of butter and flour. This helps thicken the sauce and is incorporated at the start of the recipe just before serving. A basic white sauce is one good example of a roux sauce.  Other sauces, which are used on a regular basis, include emulsified sauces, reducing sauces, pureeing sources, and ketchups and relishes. Listed below are a handful of basic sauce recipes for you to use.  Over the coming months, we will include more and more sauce recipes. 

Also check out our Roadside Cottage Recipes video selections for even more sauce recipes. Click on the link below

Basic Sauce Recipes Videos

1. Basic White Sauce

Ingredients

• 2 tbsp butter
• 2 tbsp flour
• ¼ tsp salt
• 1 cup milk

Method

1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. Blend 2 tablespoons of flour into the melted butter.
3. Add ¼ teaspoon of salt.
4. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize ‘flour’taste.

5. Slowly add 1 cup of milk, stirring constantly.
6. Continue cooking slowly until smooth and thickened.

Tips:

• To make a thinner white sauce, reduce the amount of flour and butter.
• To make a thicker sauce, increase the amount of flour and butter
• To make a Béchamel sauce, after adding the milk to the basic white sauce recipe add 1 small onion studded with a few cloves, 1 bay leaf, and a grating of nutmeg (about 1/2 tsp).

Below is a video recipe for white sauce. Please note that there variations in the ingredients above and the video below.

2. Pesto Sauce

Ingredients

• 1 Cup fresh Basil leaves (Packed)
• 1 clove of garlic
• ¼ Cup of Pinola Nuts (Pine nuts) or Walnuts
• ½ Cup olive oil
• ¼ Cup of Parmesan Cheese

Method

1. In a food processor, or mini-chopper (I prefer the latter)
2. Finely chop basil, garlic, and nuts together.
3. Slowly add oil. Blend.
4. Gradually add cheese until blended.
5. Toss mixture into hot, cooked pasta and serve immediately.

Below is a video recipe for pesto sauce. Please note that there variations in the ingredients above and the video below.

3. Cheese Sauce

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• ½ teaspoon salt
• 1/8 teaspoon ground black or white pepper
• 1 ½ cups milk
• 1 cup grated sharp Cheddar or smoky flavour Cheddar cheese

Method

1. Melt butter; remove from heat.
2. Stir in flour and seasonings.
3. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth.
4. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.
5. Serve with pasta or vegetables.

Below is a video recipe for cheese sauce. Please note that there variations in the ingredients above and the video below.

4. Hollandaise sauce

Ingredients

• ½ cup butter
• 2 egg yolks
• ¼ teaspoon salt
• 2 tablespoons lemon juice
• Few grains cayenne pepper

Method

1. Melt butter in a double boiler over simmering water (low heat).
2. Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon.
3. Gradually add lemon juice. Cook, stirring, until thickened and hot.
4. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water

Below is a video recipe for hollandaise sauce. Please note that there variations in the ingredients above and the video below.

5. Tomato Sauce

Ingredients

• 1 small onion
• 1 celery stalk
• 1 small carrot
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1.6 kg chopped tomatoes
• 2 tbsp tomato purée
• ½ tsp caster sugar
• Salt and freshly ground pepper, to taste

Method

1. Chop the onion, celery and carrot as finely as you can – use a food processor to do this if you have one.
2. Heat the oil in a heavy based saucepan over a low heat. Stir in the onions, celery and carrots., coating well in the oil and cooking for 5 minutes to soften. Add the garlic and cook for a further 2 minutes, being careful not to burn the garlic as this can make the sauce taste bitter.
3. Stir in the tinned tomatoes, purée and sugar, and season. Bring to the boil and then lower to a slow simmer. Partly cover and simmer for about 30 minutes, until the sauce is thick. Season to taste.

Below is a video recipe for tomato sauce. Please note that there variations in the ingredients above and the video below.

6. Mint Sauce

Ingredients

• Bunch of mint?
• Pinch salt?
• 4 tbsp boiling water?
• 4 tbsp white wine vinegar ?
• 1 level tbsp caster sugar

Method

1. Strip off the mint leaves, sprinkle with salt and chop finely.?
2. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Stir in the vinegar and taste.?
3. Add more water or vinegar and adjust seasoning to suit your taste.

Below is a video recipe for mint sauce. Please note that there variations in the ingredients above and the video below.

7. Parsley Sauce

Ingredients

• 15g/¼oz butter?
• 15g¼oz flour?
• 2 tbsp double cream?
• Small handful fresh parsley, chopped

Method

1. Melt the butter in a saucepan over a medium heat.
2. Add the flour and stir well for one minute.
3. Add the cream, stirring well to form a smooth sauce.
4. Add the fresh parsley and cook for another minute, until warmed through.

Below is a great video recipe for cod in parsley sauce. Please note that there variations in the ingredients above and the video below.

8. Horseradish Sauce

Ingredients

• 3-4 tablespoons freshly grated horseradish
• 1 teaspoon made up English mustard
• 1-2 tablespoons white wine vinegar
• salt and freshly ground black pepper
• 200ml double cream

Method

1. Cut a largish length (about 8cm) of thick horseradish root. Wash thoroughly, then using a sharp knife, slice off its thick skin.
2. Grate it on the finest grater (watch fingers!)
3. Measure the finely grated horseradish into a mixing bowl
4. Mix in the mustard, vinegar, salt and pepper, followed by the cream.
5. Whisk until it forms very soft peaks then chill or serve as required.
6. It will thicken further if left to sit.

Below is a video recipe for horseradish sauce. Please note that there variations in the ingredients above and the video below.