Sweet Sauces and Table Sauces
The Australian Honey Pot Ant
Once a valued source of sugar for the Australian Aborigine the ant will gather honey dew from scale insects and deliver this to other worker ants who's sole being is to store this food like a living larder for other ants.
The Recipes
Re-Edited & Updated December 1 /07
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Tammy Cloth = A fine woollen cloth
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Thoroughly clean and sterilize all jars and lids before filling.
Sterilize by placing in boiling water for a couple of minutes.
Special Recipes
Old Handy Hints & Ideas
Brown Sauce
Also used as a base for other sauces on this site.
Ingredients
1 oz butter
2 tablespoons plain flour
1 tablespoon tomato paste
1 onion finely chopped
2 cups beef stock
salt and pepper
Method
Melt butter, brown onion slightly. Add flour, stir until sauce thickens. Simmer, stirring occasionally for several minutes.
Butterscotch Sauce
Ingredients
1oz butter
1/4 cup condensed milk
1/2 cup hot milk
1/4 cup brown sugar
1 dspn golden syrup
Method
Combine butter, brown sugar, condensed milk and golden syrup in saucepan. Cook over low heat, stirring constantly until mixture leaves sides of saucepan and is a rich golden colour. Remove from heat. Gradually stir in hot milk. Return to heat and cook 1-2 minutes.
Hollandaise Sauce
Ingredients
1/2 pint melted butter sauce
Lemon juice
1 egg yolk
Salt
1 oz. Butter
Method
Make melted butter sauce, Add egg yolk, Stir without boiling till cooked, Add small pieces of the butter at a time, Stir well and season with lemon juice and salt.
Veloute Sauce
Ingredients
1 1/2 oz. Butter
Salt
1 1/2 oz. Flour
Cayenne
1 pint chicken stock
Method
Melt butter, add flour and stir well. Cook slowly for one minute then add the stock, salt, and pepper. Stir carefully till it boils and thickens.
Allemande Sauce
Ingredients
1 pint veloute sauce
Lemon juice
2 egg yolks
Salt
1 tablespoon cream or 1/2 oz. Butter
Cayenne
Method
Make veloute sauce and pour gradually on to the beaten egg yolks. Stir in cream or butter and cook very carefully for 2 or 3 minutes, stirring constantly. Add lemon juice, salt, and cayenne, and then press sauce through a tammy cloth
Arrowroot Sauce
Ingredients
1/2 pint water
1 dessertspoon sugar
1 dessertspoon arrowroot
3 tablespoons brandy
Method
Place water and sugar in a saucepan and bring to the boil. Blend arrowroot and add to water and sugar mixture. Cook 3 minutes, stirring constantly than mix in the brandy.
Bechamel Sauce
Ingredients
Mushrooms
Cayenne
Mace
1/2 pint milk or white stock
shallot
1 1/2 oz. Butter
Parsley
1 oz. Flour
Salt
1/4 pint cream
Method
Simmer mushrooms, mace, shallot, parsley, salt, and cayenne in milk or stock for 15 minutes. Strain, Melt butter, Add flour to butter and cook well, Add strained liquor gradually and stir constantly till it boils and thickens, Add cream, Press sauce through a tammy cloth if necessary.
Chaudfroid Sauce
Ingredients
1 1/2 oz. Butter
1/2 pint aspic
1 1/2 oz. Flour
Salt
1 1/2 gills stock or milk
Cayenne
1 gill cream,
Method
Melt butter and flour and cook well. Add stock or milk and stir till it boils and thickens. Finally slowly add cream, aspic, salt, and cayenne, stirring as you go.
Soubise Sauce
Ingredients
3 gills melted butter sauce
1/8 teaspoon salt
2 large white onions
1 gill cream
1 gill milk
Pinch cayenne
Method
Make butter sauce. Peel onions, cut up finely and simmer gently in a saucepan with milk and salt till tender. Rub through a sieve; add to white sauce and reheat. Add cream and cayenne and reheat again without boiling.
Port Wine Sauce
Ingredients
1 finely chopped shallot
Juice of 1/2 lemon
2 glasses port wine,
Method
Put shallot and wine into a saucepan, Bring to the boil and then add lemon juice, Strain and serve.
Tangy Sauce
Ingredients
1 oz. Butter
1 dessertspoon mushroom sauce or ketchup
1 tablespoon finely chopped mushrooms
1 dessertspoon tomato sauce
1 tablespoon finely chopped shallot
1 glass sherry
1 bay leaf
Salt
3 gills brown sauce
Cayenne
Method
Melt butter, add mushroom, shallot, and bay leaf then simmer very gently for 30 minutes. Remove bay leaf and add brown sauce , mushroom ketchup, tomato sauce, sherry, salt, and cayenne. Simmer for two minutes stirring gently.
Salmi Sauce
Ingredients
1 pint brown sauce
1 glass port wine
6 cloves
Salt
1 teaspoon lemon juice
Pepper
Method
Make brown sauce. Heat with cloves and lemon juice. Strain, add wine, salt, and pepper.
NOTE: This sauce may be used with any game.
Mushroom Sauce
Ingredients
1 pint brown sauce
2 doz. Mushrooms
Method
Make brown sauce. Wash, stalk, and peel mushrooms and cut into small pieces. Simmer gently in sauce 20 to 30 minutes, or till tender.
Mustard Sauce
Ingredients
1/4 cup meat liquor
1 dessertspoon sugar
1/4 gill vinegar
1 level teaspoon mustard
1 dessertspoon butter
1 egg
Method
Heat meat liquor and vinegar together without boiling., Add butter, sugar, mustard and a well-beaten egg. Stir over fire till boiling.
NOTE: This sauce is particularly suitable for serving with hot corned beef.
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Chasseur Sauce
Ingredients
1/2 pint brown sauce
1 oz. Chopped ham
1 gill sherry
Chopped parsley
Method
Make brown sauce, strain or press through a tammy cloth if necessary. Add sherry and chopped ham, then chopped parsley. Stir gently over heat.
Piquant Sauce
Ingredients
1/2 pint brown sauce
1 teaspoon chopped capers
1/2 teaspoon chopped gherkins
1/2 teaspoon chopped shallots
2 teaspoons vinegar
Method
Make brown sauce and add all the above ingredients to it. Boil gently for around 5 minutes.
Curry Sauce
Ingredients
1 apple
1 heaped dessertspoon curry powder
1 onion
1/2 teaspoon salt
2 oz. Butter or dripping
1 pint milk
1 heaped dessertspoon flour
Juice 1/2 lemon
Method
Peel and slice apple and onion, Heat butter, and fry apple and onion in it till a light brown, Add flour, curry powder and salt and fry gently for 5 minutes, Add milk and stir till it slowly boils, Simmer very gently 15 minutes, Strain, and then add lemon juice.
Tartare Sauce
Ingredients
1/2 pint mayonnaise
1 teaspoon chopped capers
1 teaspoon chopped gherkins
1 teaspoon French vinegar
Juice of 1/2 lemon
1 tablespoon chopped parsley
1/2 teaspoon finely chopped herbs
Method
Make mayonnaise then gently stir all other ingredients into mayonnaise. Cool off and serve cold
Tomato Sauce
Ingredients
1/2 dozen medium tomatoes
small piece mace
1 small onion
Bacon bone and rind
1 oz. dripping or butter
3 gills water
3 peppercorns
1 tablespoon arrowroot
3 cloves
Salt
Bunch herbs
Pepper
Method
Wash and slice tomatoes. Peel and slice onion. Melt dripping in a saucepan and add sliced tomato and onion, and fry 5 minutes. Add peppercorns, cloves, herbs, mace, and bacon bone and rind. Fry a few minutes, then add water and simmer gently 20 minutes. Rub through a sieve, then return to saucepan. Blend arrowroot with a little cold water or stock and add to sauce and cook 3 minutes. Add salt and pepper if necessary.
Butterscotch Sauce
Ingredients
1 cup brown sugar
2 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla essence
Method
Put sugar, butter, and milk in saucepan and stir gently until boiling. Boil exactly 6 minutes. Add vanilla and then stand in warm water to keep hot. Use immediately.
NOTE: This is sufficient for 4 servings.
Caramel Custard Sauce
Ingredients
1 egg
Vanilla essence
1 tablespoon brown sugar
Few drops caramel
1/2 pint warm milk
Method
Beat egg and sugar together then stir in to the warm milk. Cook slowly in a double saucepan without boiling. Add vanilla essence and caramel.
Chocolate Sauce
Ingredients
2 tablespoons plain grated chocolate
1/2 pint milk or water
1 tablespoon icing sugar
1/2 teaspoon vanilla essence
1 tablespoon arrowroot or cornflour
2 teaspoons brandy or rum
Method
Mix chocolate and icing sugar to a smooth paste with some of the milk, Add the remaining milk and stir till boiling, Blend cornflour with a little extra milk or some water, and add it to the hot chocolate mixture, Stir constantly till it boils, then cook 5 minutes, Strain if necessary, and add vanilla and brandy if liked.
Chocolate and Rum Sauce
Ingredients
1/2 pint milk
1 tablespoon chocolate
1 dessertspoon sugar
1 dessertspoon rum or 1/2 teaspoon vanilla
1 dessertspoon cornflour
Method
Place milk and sugar in a saucepan and bring to the boil. Blend cornflour and chocolate with a little extra milk. Add to milk and sugar mixture and stir till it boils gently. Cook for 3 minutes then mix in rum or vanilla.
Hard Sauce
Ingredients
1/4 1b. butter
1 wineglass brandy
1/4 1b. icing sugar
Method
Cream butter and sugar together till it looks like whipped cream, Add brandy by degrees, Pile up in a glass bowl and chill.
Raspberry Sauce
Ingredients
1 level dessertspoon arrowroot
1 dessertspoon sugar
1/2 pint water
1/2 teaspoon lemon juice
1 tablespoon raspberry jam
Few drops of carmine or cochineal
Method
Blend arrowroot with a little of the water, Put remainder of water on fire with jam and sugar, Just before boiling remove from fire, add blended arrowroot and mix thoroughly, Return to fire, stir till boiling and simmer gently 2 minutes, Add lemon juice and colouring off fire.
Lemon Sauce
Ingredients
Juice and rind of 1 small lemon
1 tablespoon sugar
1 breakfast cup water
1 teaspoon cornflour
1 egg
Method
Put water, sugar, and grated lemon rind in a saucepan and bring slowly to the boil. Blend cornflour with a little extra water and add to contents of saucepan and stir. Cool slowly for 3 minutes. Separate white from yolk of egg and beat separately. Add beaten yolk of egg and lemon juice to clear sauce. Cook for one minute or till spoon is coated, stirring all the time. Remove from fire. Add beaten white of egg and whip till mixture is well mixed.
Plum Sauce
Ingredients
6 1b. plums
1/2 teaspoon cayenne pepper
3 1b. sugar
Little allspice and cloves
3 pints vinegar
2 oz. bruised whole ginger
1 level teaspoon salt
Method
Boil gently all ingredients till the plum stones separate. Strain through a colander and bottle.
Tomato Sauce
Ingredients
6 1b. ripe tomatoes
Allspice
1/2 1b. apples
1 chilli
1/2 1b. onions
Little mace and cloves
1/2 oz. Garlic
1 teaspoon curry powder
1/2 1b. sugar
1 pint vinegar
2 oz. salt
Method
Wipe tomatoes and cut up roughly. Peel and slice apples and onions. Cut garlic up finely then gently boil all ingredients together for two hours. Strain the bottle and seal.
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