Monday, 6 June 2011


Store bought sauces are a challenge, but it is surprisingly easy to make some wonderful ones.  Sorry but I'm not one for measuring when it comes to sauces, I usually just taste as I go ...  I will have to go back and add pictures ...

Asian Avocado
Directions: Mush one avocado with a few tablespoons of soyasauce (to taste) and a splash of lemon juice.  Voila!
Works great as a salad dressing, vegetable dip or as a fresh pasta sauce, wouldn't recommend heating this one up with lefovers though.
Suggested paring: take one bag of broccoli slaw (julienned brocolli, carrots, cabbage), some chopped almonds and some raisins.  Add some cruncy asian noodles or ichiban noodles if you can handle them.  Some apple chunks would also taste great.

Honey Mustard
Directions:  Quite literally this is honey and mustard.  2 tbsp of honey, 1.5 tbsp of mustard powder, 1tbsp of white vinegar, 1/8 tsp of paprika.  I found this combo a really spicy so you will have to play with the quantities.  With the vinegar you don't even need to heat this one up to make it the right consistency.
Suggested paring: chicken drumsticks roasted in the oven with oragano, parsley and pepper oh and don't forget the sweet potatoe fries!

Honey Lemon
Mom just made this for me for lunch, I'm pretty sure it was just honey and lemon over diced, cooked pork.  She brought steamed veggies and quinoa.  What a great lunch in the park!

Apple Sauce
Plain and simple.  Use it on pork.  It adds some nice moisture to peas and quinoa, maybe add some parsley.

Plum Sauce
From this cookbook I got at a garage sale.
3 diced red plums
1/2 cup of grape juice
1 tsp rosemary
1 tbsp sugar
Cook in a pot for 20 minutes, then add 1 tbsp corn starch in 2 tbsp of water to thicken.
Super awesome on broiled chicken, with some white and wild rice and broiled asparagus.

Fruit Spread
Take a small sauce pan, throw in some berries or fruit, add a bit of sugar and cook it until it is thick.  Wonderful addition to corn bread.