sauce for lamb

Sauce for Lamb

Try this over lamb steaks or shoulder chops.

4 tablespoons butter
1 medium stalk celery, chopped
1 medium carrot, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon pickling spices
1/4 teaspoon rosemary
4 ounces tomato paste
1/4 cup beef bouillon
1/4 cup red wine
Juice of 1 lemon
1/4 teaspoon nutmeg
4 tablespoons cold butter
2 egg yolks, well beaten

In a heavy skillet melt butter and add celery, carrot and onion. Saut? until limp and slightly browned. Add garlic, pickling spices, rosemary, tomato paste, bouillon, wine, lemon juice and nutmeg. Simmer over low heat until reduced by half, then pur?e in a blender or food processor. Add cold butter and stir until butter is melted, then stir in egg yolks. Keep sauce warm until ready to use.

It is good to know the truth, but it is better to speak of palm trees. — Arab Proverb

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hunter sauce

Hunter Sauce

Serve with leg of lamb or roasted turkey.

1/3 cup firmly packed brown sugar
1/2 cup ketchup
1/4 cup butter or margarine
1/4 cup apple jelly
3 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
1/4 teaspoon ground cloves

Combine all ingredients in a medium saucepan; cook over low heat, stirring until smooth.

Yield: 1 1/3 cups (about 8 servings)

Per Serving: 129 Calories; 6g Fat (38.7% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 248mg Sodium

Exchanges: 0 Grain (Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

You add insult to injury. — Anonymous

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apricot mustard sauce

Apricot Mustard Sauce

Submitted to RGM by Gil (I LOVE TO COOK) Ehret

1/2 cup apricot preserves
2 tablespoons Dijon-style mustard

Force the preserves through a fine sieve into a small bowl and stir in the mustard. Transfer the sauce to a portable container and serve at room temperature.

Yield: 1/2 cup

Certain brief sentences are peerless in their ability to give one the feeling that nothing remains to be said. — Jean Rostand

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jalapeno mustard

Jalapeno Mustard

1/3 cup Colmans dry mustard
1/3 cup cider vinegar
2 teaspoons yellow mustard seeds
2 eggs
1/2 cup beer or water
2 tablespoons minced pickled jalape?os plus
    2 tablespoons jalape?o pickling liquid
1 1/2 tablespoons molasses
1 tablespoon minced onion
1/2 teaspoon salt

In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.

Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.

One does not discover new lands without consenting to lose sight of the shore for a very long time. — Andr Gide

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sauce for venison

Sauce for Venison

1/2 teaspoon soy sauce
1 cup vegetable oil
1/2 cup vinegar
1/2 cup catsup
1/2 cup Worcestershire sauce
1 teaspoon chili powder
1 cup brown sugar
Juice of 2 lemons
1 clove garlic, finely chopped
1 teaspoon each salt, pepper and cayenne pepper

Mix ingredients. Bring to boil and let simmer for 5 minutes. Use warm on meat. Refrigerate unused portion.

There is no sadder sight than a young pessimist. — Mark Twain

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chipotle mayonnaise

Chipotle Mayonnaise

1/2 cup mayonnaise or salad dressing
1/2 cup finely chopped tomato, drained
1/2 cup finely chopped and seeded cucumber
1 teaspoon minced onion

Mix all ingredients; cover and refrigerate until chilled ? about 1 hour.

He that dies a martyr proves that he was not a knave, but by no means that he was not a fool. — Charles Caleb Colton

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Roasted Garlic Puree

Roasted Garlic Puree

Use as a spread for buttered, toasted French bread.

4 large heads garlic
1/4 cup olive oil
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 tablespoon fresh lemon juice

Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil. Bake at 350 degrees F for 20 minutes.

Cool and drain; remove skins. Roast garlic may be eaten as is or pur?ed for smoother texture.

To pur?e, position knife blade in food processor bowl; add garlic, salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides of processor bowl occasionally.

I would rather be able to appreciate things I can not have than to have things I am not able to appreciate. — Elbert Hubbard

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