sauces and dressings

Vinaigrette

Olive Oil (to taste) 3-6 tbsp

French Mustard 1 tsp

Vinegar

Salt & Pepper

Combine all ingredients together

Roquefort Dressing

50g Roquefort Cheese

125ml Vinaigrette

Puree the cheese.

Gradually add the vinaigrette, mixing continuously.

Thousand island dressing

Salt & Pepper

3-4 drops of Tabasco

125ml Vinegar

375ml Oil

50g of Red Pepper

50g of Green pepper

Chopped parsley

2 Hard-boiled eggs

2 tbsp Tomato Ketchup (optional)

Place the Salt, Pepper, Tabasco and Vinegar into a bowl.

Mix well and mix in the oil.

Add the chopped peppers & parsley

Mix in the sieved hard-boiled eggs

Mayonnaise Sauce

2 Egg Yolks

2 tsp Vinegar

Salt and Pepper

1/8 of a tsp Mustard

250ml Oil

1 tsp Boiling water.

Place the yolks, vinegar and seasoning into a bowl, and whisk well.

Gradually pure the oil over while whisking continuously.

Add the boiling water, still whisking well. Correct the seasoning.

Andalusia sauce – sauce Andalouse

Add to 250ml Mayonnaise, 2 tbsp tomato juice / ketchup, and 1 tbsp of pimento cut into a fine

Julienne. Mix well. (Makes 250ml of sauce)

Serve with cold salads only.

Green Sauce

50g Spinach, tarragon, chervil, chives and Water crest.

250ml Mayonnaise

Pick, wash, blanch, and refresh the green leaves. Squeeze dry.

Pass through a fine sieve. Mix well with the mayonnaise.

Serve with: Cold salmon, or trout.

Tartare Sauce – sauce tartare

250ml Mayonnaise

25g Chopped Capers

50g Chopped Gherkins

Sprig of chopped Parsley

Combine all ingredients

Remoulade Sauce – sauce remoulade

250ml Mayonnaise

25g Chopped Capers

50g Chopped Gherkins

Sprig of chopped Parsley

1 tsp Anchovy essence

Combine all ingredients

Horseradish Sauce – sauce raifort

25g Grated Horseradish

1 tbsp Vinegar

Salt and Pepper

125ml lightly whipped cream

Mint Sauce

2-3 tbsp Mint

1 dsp Castor Sugar

125ml Vinegar

Chaud-froid Sauce

White

50g Gelatine Leafs

1L Béchamel or Velouté

125ml Cream

Soak the Gelatine in cold water.

Bring the sauce to the boil.