How to Make Vanilla Sauce? – Viji’s International Sauce Recipes – Viji’s Fod Recipes

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Vanilla Sauce

Ingredients:

Sugar  – 540 gm

Cornflour  – 85 gm

Salt –  1/2 tsp

Boiling water  – 1.8 litre

Vanilla  – 2 tbsp

Butter  – 2 tbsp  (30 gm)

Method:

Mix  the sugar, cornflour and salt.

Add boiling water and cook until clear.

Add vanilla and butter.

Serve hot.

How to make Prawns in Garlic Chilli Sauce?

Ingredients :   ( for 6)

Prawns   – 500 gm

Turmeric –  1/4 tsp

Garlic – 5 flakes

Ginger – 1.25 cm

Cumin – 1 1/2 tsp

Red chillies –  7 to 8

Tomatoes – 250 gm

Vinegar – 50 ml

Oil – 1 tbsp

Salt – to taste

Method:

Clean prawns.

Grind spices using vinegar. Heat oil. Fry spices.

Add prawns and blanched tomatoes and salt.

Bring to boil. Simmer till done.

Add vinegar as desired before removing.

How to Make Baked Fillets in Tomato Sauce?

Ingredients:  (for 4)

Pomfret, Sole,etc – 500 gm

Fat – 50 gm

Celery – 115 gm

Onions – 115 gm

Capsicum – 115 gm

Refined flour – 30 gm

Tomatoes – 225 gm

Pepper – a pinch

Bay leaves – 1

Cloves – 1

Cayenne pepper – a pinch

Method:

Clean, wash, fillet and skin fish.

Place in a well-greased baking dish.

Chop onions, capsicum (remove seeds) and celery.

Blanch tomatoes and make a purée.

Melt fat. Add onions, celery and capsicum. Cook until tender but not brown.

Blend in the flour.

Add tomato purée and seasonings and cook, stirring constantly until thickened. Remove bay leaves and cloves.

Pour sauce over fish.

Bake, retain heat at 175’C  (350’F) for about 30 minutes or until tender.

How to Make Espagnole Sauce (Basic Sauce)?

Ingredients:

Butter – 55 gm

Lean bacon – 55 gm

Carrot – 55 gm

Mushroom – 30 gm

Tomato pulp – 150 ml

Onions –  115 gm (1 medium)

Flour –  55 gm

Stock – 600 ml

Bouquet garni ( Parsley, thyme, marjoram, basil, bay leaf, lime rind)

Sherry (optional) – 75 ml

Salt – to taste

Method:

Cut bacon and vegetables into small pieces.

Fry lightly in butter.

Add flour and cook very slowly till golden brown.

Add stock, tomato pulp and bouquet garni. Simmer for 30 minutes.

Strain through a tammy. Reheat and sherry, if  desired.

Recipe of Veloute

Veloute

It is a basic blond sauce. It is prepared from blond (light brown) roux and stock. Veloute gets its name from the type of stock used.

[e.g – (i) fish stock and blond roux – Fish veloute.    (ii) Chicken stock and blond roux – Chicken veloute.]

Recipe of Veloute:

Ingredients: ( 1 litres)

Butter – 90 gms

Flour – 90 gms

Stock  (chicken or veal or fish ) – 1 litres

Mushroom trimmings – 25 gms

Method:

In a thick bottomed pan. Prepare blond roux.

Add cold stock into the roux, stir vigorously to avoid lumps.

Add mushroom trimmings.

Simmer gently for one hour, stirring frequently with a wooden spoon.

Pass through a fine strainer and cover with butter, to prevent the formation of skin.

N.B :-Fish veloute should be cooked for 20 minutes only and wine should be added at a later stage.

Fish in Sauce (Parsi Style)

Ingredients : (For4)

Pomfret – 500 gm

Cherry tomatoes – 55 gm

Chilli Powder – 1 tsp

Garlic – 1/2 pod

Salt – to taste

Sugar – 1/2 tsp

Refined flour – 30 gm

Fat – 50 gm

Onions – 225 gm

Cumin – 1/2 tsp

Coriander leaves – 1/4 bunch

Green Chillies – 5 gm

Egg – 2

Vinegar – 50 ml

Cinnamon – 1.75 cm

Method:

1. Clean, wash and cut pomfret into slices. Apply salt and set aside.
2. Chop onions, coriander leaves and green chillies finely.
3. Grind cumin, cinnamon and garlic.
4. Wash tomatoes.
5. Heat fat, sauté onions. Add ground spices and fry. Add chilli powder and chopped ingredients.
6. Add flour, stir well. Add hot water to form a thick sauce. Cover with the lid and bring to boil.
7. When it starts boiling add fish.
8. When fish is cooked add whole tomatoes and remove.
9. When the sauce cools add eggs beaten with vinegar and sugar.
10. Reheat but do not boil, to prevent curdling. Serve hot.

Recipe of Hollandaise Sauce

It is a warm yellow and rich sauce. It contains high percentage of fat and egg yolks. Hollandaise is served over grilled or baked fish. Vegetables and egg. It is an accompaniment to cauliflower, asparagus, broccoli, salmon trout.

Ingredients:

Butter – 500 gms

Egg yolks – 500 gms

Crushed peppercorns – 5

Vinegar – 30 ml

Lemon juice – 2

Method:

Melt butter in a pan and keep aside.

Place crushed peppercorns and vinegar in a pan and reduce completely.

Add one tablespoon of water and cool.

Add egg yolks and whisk

Place the pan in a double boiler and whisk the egg yolks till a sabayon is formed (thickens). Then gradually add the melted butter until it is blended and forms a smooth sauce. Add lemon juice.

Strain through a fine strainer, correct seasoning.

Store at 30 – 37′ , If Necessary.

N.B :- If Hollandaise turns or curdles or is too thick, beat in a little hot water, a little at a time. If too thin , add a teaspoon of lemon juice to a tablespoon of the sauce in a warm bowl and whisk until it is thick, then add the remaining mixture, a little at a time. Whisking all the time. If this method does not rectify the same, then in a clean bowl and egg yolk, a few drops of hot vinegar and whisk while adding the curdled Hollandaise.

Brown Onion Sauce (Sauce Lyonnaise) – Viji’s Food Recipes

Brown Onion Sauce 

(Sauce Lyonnaise)    (300 ml)    ( 10 portions)

Ingredients:

Onions (sliced)  –  115 gm

Margarine –   30 gm

Demiglacé  – 300 ml

Vinegar –   2 tbsp   (30 ml)

Method:

Melt the Margarine in a pan.

Add onions and cover with a lid.

Cook gently till tender.

Remove the lid and allow to brown slightly.

Add vinegar and reduce completely.

Add demiglacé . Simmer for 5 to 10 minutes.

Skim and add seasoning.

How to prepare White Sauce? – Viji’s Food Recipes

White Sauce  300ml

Ingredients:

Refined flour  –  15 gm

Fat   (Butter or Margarine) –   15 gm

Liquid (Milk and Stock)  –  300ml

Pepper and Salt                  to taste

Method:

• Heat milk and stock. Remove and keep hot.
• Melt the fat in a pan.
• Add flour.  Mix smoothly and cook over gentle heat.  (2 to 3 min) without discolouring.
• Remove from heat. Add the liquid, a little at a time to the roux until mixture is light and creamy. Stir all the time (if the liquid is not added gradually lumps are formed).
• Add remaining liquid and mix thoroughly.
• Return to heat and bring to boil stirring well all the time.
• Continue boiling and stirring for 4 to 5 minutes, to cook flour thoroughly. If the boiling is not continued the sauce will be raw in flavour and dull instead of glossy. Season carefully.

N.B – The liquid depends on the kind of food with which the sauce is to be served.

For Meat :               Half milk and half stock or pot liquor.

For Fish :                 Half milk and half fish stock.

For Vegetables :    Half milk and half vegetable stock.

For Sweets :             Milk or Milk and water