Saucy Sauces

Everyone has their favorite old dishes that get overused, dishes which you love, but your family is frankly sick if them. However, there is a simple remedy for dishes like these, a painless medication that can magically transform your old boring dishes into something completely new-change the sauce.

Sauce is one of the secrets that cooks keep for themselves, because they can change a dish from mediocre to something of perfection. Sauces can change the feel of the meal, creating unity between dishes, or make one stand out above the rest.

I have two special sauce recipes which I would like to share with you to help transform for dishes into amazing dishes:

· Beet Butter Sauce

· Ancho-Cashew Mole Sauce

Beet Butter Sauce

Beet butter sauce is one of those sauces that tastes great on most meats. It has a great color so it can bring some color to your table as well. You need a half cup of white wine, a half cup of white wine vinegar, one shallot, one fresh beet, one bay leaf, twelve whole black peppercorns, one cup unsalted butter, and two tablespoons of heavy cream.

To make this sauce you need a variety of sauce pans to use to cook the sauce to perfection. Take a small saucepan and pour the wine and the vinegar, and boil them down to about two teaspoons. In another saucepan cook the shallot, beet, bay leaf, peppercorn, and butter for about ten minutes. Mix the contents of both pans together and add the cream. Mix well until smooth and sever on your dish!

Ancho-Cashew Mole Sauce

The ancho-cashew mole sauce is much more complicated, many more ingredients, than some common sauces you might know or use in your kitchen. You need seven dried ancho chiles, one tomato, a fourth cup sesame seeds, a fourth cup cashews, one corn tortilla, one slice of pumpernickel bread, a tablespoon vegetable oil, half an onion, one garlic clove, a fourth cup of raisins, a few pitted prunes, half a teaspoon of cinnamon, a fourth teaspoon of ground coriander, aniseeds, and salt, an eighth teaspoon of cloves, four cups of chicken broth and a teaspoon of sugar. The first step is to take a large skillet and heat it. Add the chilies and cook thoroughly. Combine the tomatoes, sesame seed and cashews with the chilies over a tortilla and heat for about three minutes. Empty out your frying plan and cook the garlic, onion, raisins, and oil together until everything is very tender. Combine both mixtures into a food processor, adding the chicken broth and mix! Heat and server warm adding as much sugar or salt as necessary.

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Joseph Devine