MOSTERT & TAMATIESOUS (WORSBROODJIES)
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 12:25pm.
2 k bruinsuiker
4 t mostert
8 e maizena (vat minder)
2 k asyn
4 e gesmelte margarien
4 k tamatiesous
Kook alles saam & verdik met maizena.
KWAAI SOUS:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 4, 2011 at 3:21pm.
Bietjie olie
2 Uie (Gekap)
1 Pakkie Brown Onion Sop
100ml Melk
500ml Room
Braai die Uie stadig in die olie tot lekker bruin.
Meng die sop met die melk tot al die sop opgelos is.
Gooi die sopmengsel en room by die uie en prut vir meer as ‘n half uur.
Roer gereeld.
Baie lekker as ‘n sous oor Braaivleis of oor “Jacketed Potatoes”
VERSKEIE SOUSE : [uit VERSKEIE RESEPTEBOEKE]
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:02pm.
SJINESE SOETSUUR-SOUS:
Suiker, 1 koppie
Asyn, 1 koppie
Rooiwyn, 1/ 2 – koppie
Marmite, 1 teelepel
Soetrissie, 1 groen in repe
Mielieblom, 1 eetlepel
Gemmerkonfyt, 1 eetlepel
Pynappel, 1/ 2 – koppie blokkies
Piekels, ¼ - koppie stukke.
Laat die eerste 5 bestanddele een keer kook, en maak dan dik met die mielieblom wat met `n bietjie water tot `n pasta gemeng is.
Roer totdat dit dik en deurskynend is, en 2 minute voordat dit opgedis word, voeg die res van die bestanddele by.
Dis warm op by gebraaide of geroosterde vleis, veral varkvleis.
SPEKSOUS:
Botter, 4 eetlepels
Meelblom, 4 eetlepels
Vleisekstrak, 2 koppies warm
Eier, 1 geklits
Peper, knippie
Mosterd, knippie
Kaas, 2 eetlepels gerasper
Spek, 2 eetlepels gaar brokkies
Sout na smaak
Pieterselie, 1 teelepel fyngekap.
Smelt die botter, en roer die meel sag daaring.
Voeg die ekstrak geleidelik by, en roer dikwels tot dik en glad.
Skep dan `n bietjie daarvan by die geklitste eier, en roer dit dadelik deur. Roer dit dan versigtig terug by die sous. Voeg die res van die bestanddele, behalwe die pieterselie, by.
Roer gedurig oor koel hitte vir 3 minute lank, voeg die pieterselie by, en dis op.
EIER -SUURSOUS:
Vir gekookte uie en jong groenbone
1 eier
25 ml (2 e) suiker
1 ml (1/ 4 t) sout
2 ml ( 1/ 2 t) mielieblom
25 ml (2 e) asyn, gemeng met 25 ml (2 e) water
Klits die eier baie goed.
Voeg die ander bestanddele by en klits weer baie goed.
Verhit dit oor kokende water en klits aanhoudend met `n vurk tot dit begin dik word. Klits tot dit lig is.
TARTARESOUS VIR VIS:
50 ml mayonnaise ( 4 E )
25 ml suurlemoensap ( 2 E )
10 ml gekapte ui ( 2 t )
10 ml pietersielie ( 2 t )
25 ml fyn gekapte agurkies ( 2 E )
Meng al die bestanddele saam en verkoel oornag.
KRUISEMENTSOUS:
Asyn, 1/ 2 koppie
Water, 1/ 4 koppie
Suiker, 1/ 4 koppie
Kruisementblare, 1/ 4 koppie fyngekap
Meng eeste drie bestanddele, en verhit tot amper by kookpunt.
Voeg die kruisement by en laat `n uur lank staan.
L.W. Indien die asyn flou is, gebruik net asyn sonder water.
KERRIESOUS VIR VLEIS:
25 ml appelkooskonfyt ( 2 E )
2 groot uie
3-4 ryp piesangs
15 ml meelblom ( 3 t )
Sout na smaak
15 ml kerrie ( 3 t )
15 ml borrie ( 3 t )
250 ml asyn ( 1 k )
375 ml water ( 1 1/ 2 k )
Braai uie tot sag in bietjie olie.
Kook dit saam met asyn en water.
Gooi alles by behalwe piesangs. Kook.
Maak piesangs fyn met vurk en gooi by sous.
Gooi sous oor gaar vleis.
LEKKERSTE SOUS VIR HAMBURGERS, BOEREWORSROLLE ENS.
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:25pm.
5 Uie gekap/gerasper
112.5ml Olie
Braai uie tot deurskynend in olie.
Pasop vir brand – dit maak sous bitter.
Haal van stoof af.
Voeg by die uie –
114ml Tamatiesous
75ml Mosterdsous
110ml Asyn
4E Worcestershiresous
250g Suiker
Plaas terug op plaat en roer tot dit kookpunt bereik.
Meng apart –
100ml Koekmeel
20ml Maizina
200ml Water
Voeg hierdie meelmengsel by die uiemengsel.
Laat opkook [dit kook nie baie vinnig nie, want dis ‘n dik sous]
Laat dan stadig prut vir 5 minute.
Hierdie sous kan saam met hamburgers, boerewors rolle, prego rolle,
Hoenderburgers of enige ander tipe vleiserigheid gebruik word.
Dis absoluut fantasties.
Ek maak gewoonlik baie hiervan en vries dit dan ‘n kleiner houers,
dan het ek altyd sous beskikbaar.
GREEN CURRY, TANDOORI AND GARAM MASALA PASTE:
GREEN CURRY PASTE:
Preparation time: 20 minutes
Cooking time: 3 minutes
Makes: 1 cup
2 teaspoons ground coriander
2 teaspoons ground cumin
10 long green chillies, chopped coarsely
10 small green chillies, chopped coarsely
1 teaspoon shrimp paste
1 clove garlic, quartered
4 green onions, chopped coarsely
10cm stick (20g) fresh lemon grass, finely chopped
1cm piece fresh galangal (5g), chopped finely
¼ cup coarsely chopped fresh coriander root and stem mixture
1 tablespoon peanut oil
Dry-fry ground coriander and cumin in small frying pan over medium heat, stirring until fragrant.
Blend or process spices with chillies, paste, garlic, onion, lemon grass, galangal and coriander mixture until mixture forms a paste.
Add oil to paste; continue to blend until smooth.
TANDOORI PASTE:
Preparation time: 15 minutes.
Cooking time: 5 minutes.
Makes: ½ cup.
TANDOORI paste is a highly-seasoned classic East Indian marinade used to give foods the authentic red-orange tint of tandoor oven cooking.
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon cardamom seeds
2 teaspoons garam masala (see recipe below)
½ teaspoon chilli powder
1 teaspoon cracked black pepper
3 cloves garlic, crushed
2cm piece fresh ginger (10g), chopped finely
1 fresh long red chilli, chopped finely
¼ cup (60ml) lemon juice
½ cup firmly packed fresh coriander leaves
1¼ teaspoons red food colouring
¾ teaspoon yellow food colouring
Dry-fry seeds in small frying pan over medium heat, stirring until fragrant.
Blend or process seeds with remaining ingredients until smooth.
GARAM MASALA:
Preparation time: 10 minutes.
Cooking time: 5 minutes
Makes: about 2 tablespoons.
Garam masala, an essential spice if you're a fan of Indian food, is a mixture of several ground spices added to a dish near the end of cooking to give aroma and flavour. Mix it with a little water and add to curries or sprinkle it over a dish as a seasoning.
1 tablespoon fennel seeds
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon cracked black pepper
½ teaspoon ground clove
1 bay leaf
Dry-fry ingredients in small frying pan, stirring until fragrant.
Blend or process mixture, or crush using mortar and pestle, until mixture is ground coarsely.
HOMEMADE MIRACLE WHIP: (food.com)
2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar [versiersuiker]
3 tablespoons lemon juice or 3 tablespoons vinegar
1 1/2 cups oil
1 1/2 tablespoons flour or 1 1/2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons vinegar
Salt
Directions:
Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
Mix the flour, mustard, boiling water and vinegar together until smooth.
Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
Slowly add this hot mixture to the mayonnaise and blend well.
Pour in a container and cool in the refrigerator.
HOW TO MAKE MC DONALDS BIG MAC SAUCE:
• 1/2 cup mayonnaise
• 2 tbsp. French dressing
• 4 tsp. sweet pickle relish
• 1 tbsp. finely minced white onion
• 1 tsp. white vinegar
• 1 tsp. sugar
• 1/8 tsp. salt
Combine and stir all of the ingredients in a small bowl.
Place the sauce in a covered container and refrigerate it for several hours, or overnight.
Stir the sauce a few times as it chills. It should be ready to use the next day.
SAKKIE SE TAMATIESMOOR: [rikki pienaar]
5 groot ryp tamaties
2 middelslag-uie
30 ml olyfolie
6 knoffelhuisies
4 takkies vars roosmaryn
Growwe sout na smaak
45 ml gladde heuning
Sit tamaties in ‘n kastrol en bedek met kookwater. Skil en sny kroontjies uit. Sny dan die tamaties in blokkies. Skil uie en sny in fyn blokkies. Gooi tamaties en uie in gietysterkastrol. Voeg olyfolie by. Kook teen medium-hitte vir sowat een uur. Druk knoffel met ‘n breë vleismes plat, verwyder skilletjies en breek in growwe stukke. Gooi by tamaties in die kastrol. Pluk roosmaryn, spoel af en gooi heel takkies by. Voeg growwe sout na smaak by. Kook vir nog ‘n uur. Roer heuning in en laat dit deurkook. Laat prut vir nog 15 minute.
LEKKER SOUS VIR WORS, HAMBURGER, PREGO ENS ROLLE:
1 Gekapte ui
2 Tamaties in blokkies
30ml Olyfolie
2 Eetlepels margarien
30ml Worcestershire sous
50ml Tamatiesous
1 Pakkie bruin uie sop
500ml koue water
3 Eetlepels bruinsuiker
1 Teelepel Country herb & garlic spice
Braai uie in olyfolie en margarien tot glasig. Gooi spices oor met worcestershire sous. Braai tamatie blokkies saam uie. Meng sop met koue water, suiker en tamatiesous en voeg by en bring tot kookpunt (roer heeltyd) tot sous lekker dik is.
PIESANG EN UIESOUS VIR BRAAIVLEIS:
3 middelslag uie
1 dessertlepel botter
3 kop kookwater
2 e suiker
3/4 t Cartwrights kerriepoeier
1 e bruinsuiker
1 t mosterdpoeier
2 dessertlepels meel
sout en peper
½ kop koue water
½ kop asyn
4 - 6 ryp piesangs in skywe gesny
Smoor uie in botter tot bruin, voeg kookwater by en kook tot sag.
Maak droë bestanddele aan met koue water, roer asyn by en voeg geleidelik by uiemengsel. [pasop vir klonte]
Kook stadig vir 3 minute, laat afkoel, voeg die piesangskywe by.
Meng versigtig.
Sit voor saam met braaivleis.....baie lekker.
GROENPEPERSOUS:
Die is een van my gunstelinge – dit het 'n lekker skerp smaak en is heerlik saam met varktjops, biefstuk, aartappels, groente en sommer enigiets anders.
10 ml botter / margarien
15 ml meel
250 ml melk
lourierblaar, skyfie ui, peperkorrels
15 ml groenpeperkorrels
5 ml heelkorrelmosterd
knypie neutmuskaat
sout en peper
Breek die peperkorrels met 'n stamper en vysel of kap dit met 'n mes. Van die korrels mag maar heel bly. Volg die basiese metode vir witsous hierbo, met die hoeveelhede vir dun witsous. Wanneer dit begin kook, voeg die groenpeperkorrels en mosterd by. Kook, geur en bedien. As jy dit voor die tyd maak, hou dit in die kastrol en laat dit net vinnig weer opkook voordat jy dit bedien.
MONKEY-GLANDSOUS:
1½ k vrugteblatjang
½ k tamatiesous
½ k worcesterous
½ k soetwyn
4 e suiker
¼ t knoffelvlokkies
Meng al die bestanddele en verhit dit stadig tot kookpunt.
Sit dit warm of koud voor.
SMOORRESEP VIR ENIGIETS OP ‘N BUN EN NOG WAT: [ONBEKEND]
1 Groot ui
4 tamaties, geskil en grofgekap
2 t tamatiesop poeier
1 t suiker
1 knoffelhuise, opgekap
1 T blatjang
1 blokkie beesvleisaftreksel
Knippie sout, peper en rooirissie-poeier
So maak mens:
Braai die knoffel en uie tot ligbruin. Gooi die uie, tamatie en beesvleisaftreksel in ‘n potjie en strooi die suiker oor die tamaties. Voeg ‘n bietjie water by indien nodig. As jou smoor begin vorm aanneem, voeg die blatjang en rooirissie-poeier saam en roer deeglik. Pasop! Die blatjang kan jou smoor vinnig laat vasbrand!
As die water weggekook is, is jou smoor reg om te bedien. Skep warm oor jou boerewors rolletjies of Maize in a Minute krummelpap. Mmmm, liefde op eerste oogopslag!
JAPANESE PINK SAUCE:
1 cup Hellmann's mayonnaise
3 teaspoons paprika
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon water
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger
salt
Start with the 1 cup mayo and then whisk in the ingredients in order of listing-taste before adding salt and adjust any seasonings.
You should not be able to taste any one ingredient.
PINK SAUCE:
2 1/4 cups oil (canola works well)
3/4 cup apple cider, rice or white vinegar
1 cup ketchup
1 1/2 teaspoons dry hot mustard or Chinese mustard
1/2 teaspoon salt
1 egg, or pasteurized egg substitute equal to 1 large egg
1 cup sugar
Put the first 6 things in a blender and mix well. Slowly add the sugar while it blends and keep blending for 2 minutes after you have added all the sugar. Makes 1 quart and should be stored in the fridge, especially if you used a raw egg!
Make this sauce and your homemade take-out will be just as good (if not better!) than the "real" thing.
SEEKOSSOUS:
Dis vinnig en maklik om te maak en heerlik!
Bestanddele:
125ml mayonnaise
125ml vars room
12,5ml tamatiesous
1ml rooi-peper
Sout en vars gemaalde swart-peper na smaak
Metode:
• Meng al die bestanddele.
•Variasie: Vervang tamatiesous en rooi-peper met een gekapte ansjovis, gekapte ui en 'n hard gekookte, gekapte eier.
CAMDEBOO-MOSTERDSOUS:
Bestanddele:
1 eetlepel olyfolie
* 100 g spekrepies, in bokkies gesny
* ½ groot uit, fyn gekap
* 2 knoffelhuisies, fyngedruk
* 1 eetlepel rooiwynasyn
* ⅓ kop witwyn
* 1 kop vleisaftreksel *
1 kop room
* 1 eetlepel Dijon-mosterd
Metode:
Verhit die olie in ’n pan oor medium hitte. Braai spek tot goudbruin. Voeg uie en knoffel by en soteer totdat die uie begin verkleur. Voeg die rooiwynasyn en witwyn by en damp in tot 50% van volume. Voeg aftreksel en room by. Reduseer weer totdat sous verdik. Verwyder van hitte en gooi sous deur ‘n sif. Roer mosterd by net voor opdiening.
TUISGEMAAKTE TAMATIESOUS:
Bestanddele:
500 g ferm tamaties, geskil en in blokkies gesny
* 200 g uie, fyngekap
* 15 ml botter
* 5 ml bruinsuiker
* sout en varsgemaalde swartpeper
* vars basiliekruid, geskeur
* 5 ml suurlemoensap
* 100 ml room
Metode:
Verhit botter en olie in swaarboompan. Soteer uie vir 5 minute en voeg tamaties by. Soteer vir 3 mintues. Voeg suiker, sout en peper by. Stel hitte laer en laat prut vir 20 minute. Roer die room en geskeurde basiliekruid by. Bedien met wildswors, mieliepap of kapokaartappels.
GRONDBOONTJIESOUS:
Bestanddele:
10 ml olie
* 1 klein ui, fyngekap
* 1 knoffelhuisie, fyngedruk
* 2 ml fyn komyn
* 3 ml kerriepasta (Thai)
* 50 ml grondboontjiebotter
* 150 ml kokosmelk
* 15 ml bruinsuiker
* 10 ml suurlemoensap
* 10 ml vissous
* 30 ml gekapte, geroosterde grondboontjies
* 100 ml hoenderaftreksel
Metode:
Verhit olie. Soteer ui en knoffel en voeg komyn en kerriepasta by en laat kook vir 30 sekondes. Roer die grondboonbotter, kokosmelk en bruinsuiker by. Bring tot kookpunt en laat prut vir 3 minute. Voeg suurlemoensap, vissous en grondbone by. Bring weer tot kookpunt en verdun met aftreksel tot ’n vloeibare sous. Dié resep maak 300 ml grondboontjiesous.
SAMPIOENSOUS:
Bedien 6 - 8
Bestanddele:
1 klein ui, gerasper
* 125 g vars sampioene, in skyfies gesny
* 60 ml botter
* 30 ml koekmeel
* 250 ml hoenderaftreksel
* 250 ml room
* sout en varsgemaalde swartpeper na smaak
* 30 ml sjerrie
Metode:
Soteer uie en sampioene in botter, skep uit pan maar laat pansouse agter. Meng koekmeel met pansouse tot ’n sagte pasta. Verwyder van stoof en roer die hoenderaftreksel en room by. Verhit en roer aanhoudend totdat die sous begin verdik. Laat prut vir 5 minute oor lae hitte. Voeg sampioene en uie by en laat prut vir ’n verdere 5 - 10 minute. Voeg sout en peper by na smaak. Voeg sjerrie net voor opdiening by.
LINDA SE GUNSTELING SOUS:
Bedien 4 - 6
Bestanddele:
10 ml heuning
* 1 knoffelhuisie, fyngedruk
* 30 ml suurlemoensap
* 30 ml sojasous
* 30 ml olyfolie
Metode:
Meng al die bestanddele, bring tot kookpunt en bedien.
EZELLE SE JOGURTSOUS:
Bedien 4
Bestanddele:
30 ml botter
* 1 klein ui, fyngekap
* 1 knoffelhuisie, fyngedruk
*45 ml witwynasyn
* 250 ml hoenderaftreksel
* 1 groot tamatie, geskil en fyngekap
* 100 ml Griekse of Bulgaarse joghurt
* 200 g vars sampioene, in skyfies gesny
Metode:
Soteer uie en knoffel in botter. Verwyder uit pan en braai die sam-
pioene tot gaar en droog. Voeg by knoffel en ui. Bring wynasyn, hoenderaftrekresesel en tamatie tot kookpunt. Laat sous indamp.
Roer sampioene en joghurt by - dit moenie weer kook nie. Bedien met KAROO VENISON STEAK of ROOSTERSTUK, kapokaartappels en garneer met ’n takkie roosmaryn.
MENTSOUS:
Met die sous kan jou skaap staan of lê. [lekker vir spitbraai ook]
250ml mentblare, fyngekap
30ml strooisuiker
60ml kookwater
100ml witasyn
knypie sout
Meng mentblare met strooisuiker en gooi kookwater bo-oor. Laat staan vir 5 minute en gooi asyn en sout oor. Die sous MOET ten minste 10 minute staan. Gooi deur vergiettes indien jy wil. Maak weer warm en bedien.
MANGOSOUS:
Uitstekende marinade vir varkvleis.
1 koppie ongegeurde jogurt
1 soetrissie gekap en ontpit
Knippie fyn gemmer
3 koppies mangoblokkies
3 ml sout
1 ml witpeper
1 eetlepel marmelade of bruinsuiker
2 eetlepels Marsala
25 ml fyn pietersielie
Plaas al die bestandele in kastrol. Kook vinnig en laat dan prut vir 20 minute. Laat afkoel.
Laat week sosaties vir 2 ure en dreineer en bak sosaties tot crisp. Bedien met sous as doopsous.
SOSATIE SOUS: [Chris Vorster]
Smoor 6 – 8 uie, in ringe gesny, liggies in bietjie olie vir 5 –8 minute, voeg die volgende by terwyl u roer:
375 ml geweekte en fyngedrukte appelkose
10 ml borrie
125 ml rooiwyn
20 ml sout
25 appelkooskonfyt of blatjang
25 ml kerrie
5 ml gemmer
75 ml bruin suiker
250 ml water
8 peperkorrels
500 ml asyn
Laat koud word, giet oor vleis en laat vir 3 dae daarin lê, sous kan weer gebruik word.
Bedruip sosaties met van die sous.
LEKKER TUISGEMAAKTE CHILLIE SOUS: [BRAAIDAG Abri Oosthuizen]
1 Pak groen Chillies
1 Ui
1 Eetlepel Fyngekapte Knoffel in Olie
Halwe blikkie tamatie en uie smoor
Halwe Green Pepper
1 Koppie asyn
3 Eetlepels, Steers se Peri-Peri sous
2 Eetlepels Swart Peper
2 Eetlepels Worcester Sous
1 Eetlepel Sout
Kap die Chillies, Uie en Green Pepper baie fyn en gooi by mekaar en meng met asyn.
Gooi nou die res van die bestandele by. Meng goed en sit in ‘n kastrol op ‘n warm plaat.
BAIE BELANGRIK. Maak net die mengsel warm totdat daar stoom uitkom, en moenie dat die
mengsel kook nie. Skep nou die mengsel uit en skep in ‘n bakkie met ‘n deksel wat seel. Sit die bakkie in die vrieskas totdat die mengsel afgekoel het.
Laat die mengsel dan in die yskas staan vir ‘n dag om goed te trek en bedien saam braaivleis.
JIMMY SOUS:” Hierdie is n tuis gemaakte "Jimmy"s sous" [RINA SMIT]
250ml tamatie sous
125ml worcester sous
30 ml Vrugte chutney
5 ml Mosterd poeier
30ml Wit Asyn
Meng alles goed saam en hou in die yskas....(jy kan dit ook koop by die winkels as JIMMY'S SOUS)
HEERLIKE SOUS VIR VLEIS: (Van Alta)
Kerf 1 pakkie sampioene dun en braai in groot eetlepel opgehoopte margarien
Gooi by 1 bakkie opgehoopte margarien
Gooi by 1 bakkie vars room en
1 blokkie hoender ekstrak (net so)
Bind met 1½ teelepel maizina
Proe of sout genoeg is
Geur met swart peper, suurlemoenpeper na smaak.
1 Bossie grasuie 1 cm stukkies gesny asook die lowwe.
MENG
MARA SE SOUS VIR AARTAPPELS:
Bestanddele :
Sampioene
'Bacon' 250 gram
1 bakkie room
Braai sampioene en 'bacon' saam
Meng met room en bedien oor aartappels.
SOETSUUR-DOOPSOUS:
1 blikkie kondensmelk
Mayonaisse (dieselfde hoeveelheid as die kondensmelk)
gerasperde kaas
gesnipperde suuruitjies (groen of rooi lyk mooi saam met kaas)
1. Meng alles saam en laat staan 'n rukkie sodat die smake kan meng.
2. Bedien saam met Simba/Willard skyfies.
SOETRISSIESOUS:
Nou kyk, die soetrissiesous is nou een waarmee jy kan maak nes jy lekker kry! Eintlik sal ek voorstel dat jy sommer een van daai squeeze-bottels sous wat in allerlei geure voorkom en klaar gemeng is in die mandjie gooi. Anders kan jy hierdie eenvoudige doen-dit-self-instruksies volg:
mayonnaise
soetrissiesous
druppel of 2 mosterd
gekapte vars Italiaanse pietersielie
Meng al die bestanddele saam en gooi in 'n toeskroef-bottel of houer met 'n deksel.
Die pietersielie is so amper 'n skelmstreek – dit maak die sous baie kleurvol en dit lyk of jy regtig vreeslik baie moeite gedoen het! Maar, soos al die ander bestanddele, is dit opsioneel. Maak lekker baie sous, mens kan dit altyd weer later gebruik.
LEKKER VINNIGE TAMATIESOUS VIR PAP:
1 pakkie tamatiesop
2 kop vleis of worssous
gestoofde uie [opsioneel]
½ t gemengde kruie
Voeg tamatiesop by sous en kook vir 5 minute.
Voeg uie by, indien verkies, roer kruie in en sit warm voor saam met pap.
BRAAIVLEISSOUS:
1 kop kookwater
1 blokkie vleisekstrak
½ kop asyn
1 e worcestersous
1 grt ui in blokkies gesny
1 t suiker
2 knoffelhuisies, fyngedruk
Sap en skil van 1 suurlemoen
½ kop tamatiesous
1 t braaivleisspeserye
Meng al die bestanddele goed in ‘n kastrol.
Verhit tot kookpunt, verlaag hitte en laat prut vir 15 minute.
Sit voor saam met alle soorte gebraaide vleis.
BRAAISOUS BY PAP:
80 g botter
4 groot uie, fyngekap
250 ml tamatiesous
125 ml water
50 ml suurlemoensap
50 ml bruinsuiker
30 ml asyn
30 ml Worcestersous
20 ml braaivleisspeserye
Smelt botter en soteer uie daarin tot sag. Voeg res van bestanddele by en verhit tot kookpunt. Stel plaat af en laat sous vir 15 min stadig prut. (Verpulp sous indien verkies. Oorskietsous kan in yskas bewaar word.)
PIKANTE TAMATIESOUS: (Heerlik by pap en vleis - vries baie goed).
50 ml olie
2 groot uie, gekap
2 knoffelhuisies, gekap
410 g tamatiepuree (1 blik)
1 pakkie oxtailsoppoeier
500 ml koue water
470 g (1 bottel) vrugte
30 ml suiker
blatjang
1 ml Tabasco
Verhit olie en braai uie en knoffel tot sag en deurskynend. Roer tamatiepuree by die uie. Maak soppoeier met bietjie van die water aan en roer dit saam met die res van die water by die tamatiemengsel. Verhit mengsel tot kookpunt terwyl dit voortdurend geroer word. Roer blatjang, suiker en Tabasco by en laat dit net opkook.
KONDENSMELKSLAAISOUS:
1 blik kondensmelk (397g)
60 ml olie
125 ml asyn
3 ml sout
10 ml mosterdpoeier
1 eiergeel
Klits alles baie goed saam.
Laat staan rukkie sodat die geure goed kan meng.
*Heerlike slaaisous vir piesang- of aartappelslaai.
MYNHARDT JOUBERT SE SOET MOSTERDSOUS:
1 blik kondensmelk
1 E mosterdpoeier
1 t mosterdsaadjies
Knypie sout en peper
2 E witwynasyn
Meng die kondensmelk, mosterdpoeier, mosterdsaadjies, sout, peper en asyn.
ELRIKA LESCH SE MOSTERD:
1 k witsuiker
3 groot eiers
½ k wit asyn
5 t mosterdpoeier
½ t sout
1 t koekmeel
Meng die witsuiker, eiers, asyn, mosterdpoeier, sout en koekmeel en kook tot gaar terwyl daar aanhoudend geroer word.
JAKKIE SE KUIERSOUS: [RSG]
Jakkie is die souskoning van die Boland!
BESTANDDELE
2 eetlepels olyfolie
1 ui, opgekap
2 knoffeltoontjies
vars tiemie
vars roosmaryn
1 eetlepel heuning of suiker
sap van 2 suurlemoene
1 appel met skil aan, opgekap
½ koppie witwyn
2 eetlepels appelkooskonfyt
1 koppie room
½ koppie suurroom om sous dik te maak (opsioneel)
METODE
Braai ui en knoffel in olie tot deurskynend.
Voeg die res van die bestandele by behalwe die room.
Roer goed, en kook stadig - dit moenie aanbrand nie.
As jy die sous dikker wil hê kan jy die room byvoeg.
Plaas dit in 'n bottel in jou yskas - dit hou 2 dae en is heerlik vir 'n marinade vir skaapvleis, vark en vis.
TOMATO SOUP BBQ SAUCE: [EASY AND VERY TASTY]
1 can Campbell's condensed tomato soup
1/3 cup Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 small onion, chopped
In a saucepan, combine soup, Worcestershire sauce, vinegar, sugar and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10 minutes. Use to baste beef or chicken during broiling or grilling.
Makes 1-3/4 cups sauce.
SJOE SJOE SOUS: [Danie Engelbrecht]
Bestanddele:
3 groot uie opgekerf
2 elk groen rooi en geel peppers opgekerf
8 rooi/groen brandrissies met pitte opgekerf
6 knoffelhuisies gekneus
1 Wortel grof gerasper
1 ryp halfgroen mango - grof opgekap
1 groot blik “tamato paste”
halwe koppie water
koppie bruin druiwe asyn
koppie kookolie
koppie suiker
lourierblare
knipie droe origanum
sout en vars growwe swart peper na smaak
So gemaak:
Gooi koppie olie in kastrol, verhit koppie olie, gooi uie braai liggies tot deurskynend Voeg lourierblaar of twee by uie, gevolg deur knoffel, braai bietjie saam , Gooi nou die groen, rooi en geel rooipepers by, braai liggies deur, gooi brandrissie en mango in Roerbraai vir 5 min, voeg gerasperde wortel by.
Gooi nou suiker by, roer tot opgelos en voeg: water,asyn, origanum en sout en peper by.
Voeg tamatie paste by, roer goed, roer alles saam oor matige hitte vir 10 min, roer aahoudend Sit plaat op laagste, en laat prut verder sonder deksel vir 35min. Roer kort kort.
Laat goed afkoel, en bottel in gesteriliseerde flesse.
DIE BESTE MUSHROOMSOUS :
Hierdie resep is eenvoudig die lekkerste manier om ‘n sampioen- sous te maak – probeer dit gerus, en sê as ek jok. Nie die gesondste nie, maar die smaaklikste. Gewaarborg.
Maak ‘n basiese witsous van botter, meel en melk, en kook tot gaar. Die hoeveelheid hang af van hoeveel sous jy wil maak. Begin klein, en maak meer as jy sien iemand gaan droebek sit.
Kap omtrent 4 knopie sampioene per persoon, baie fyn. Nie skywe nie, maar klein blokkies. Kap ‘n ui ook baie fyn, en braai tot glasig in olyf olie. Voeg fyngekapte knoffel by, en dan die sampioene. Braai tot gaar.
Gooi die sous by die sampioen en ui, en geur met sout en peper. Skep in oormaat op ‘n burger of ‘n steak, steek selfs ‘n lagie kaas onder die sous weg of voeg die gerasperde beleë cheddarkaas by die sous en laat smelt en eet jouself knoppensie.
Jy kan ook 'n bietjie suurlemoensap by die sous inroer met gekapte vars pietersielie.
SOET KONDENSMELKMOSTERD:
1 blik (397g) kondensmelk
180ml (¾ koppie) asyn
25 ml (1 eetlepel) mosterd
Klits alles saam met eierklitser tot dik.
Heerlik in aartappelslaai of saam met enige vleisdisse, kan ook op toebroodjies gebruik word.
AUNT SARAH'S CHILI SAUCE: [101 CAMPING RECIPES]
1 kg Tomatoes,cut in quarters
1 T Mustard seed
2 cups Onions,sliced
1 T Celery seed
2 cups Green peppers,sliced
2½ cups Cider vinegar
1 T Salt
1 cup Sugar- brown,white, maple,
3 T Mixed pickling spices
Honey,whatever is handy
Mix everything together in a big pot and put on the back of
woodstove so that everything simmers gently for days. It is ready
when it reaches the thickness you want.
This recipe is over 150 years old.
LEMOEN EN MOSTERDSOUS:
(Sous vir vis)
7,5 ml botter
25 ml gekapte pietersielie
25 ml gekapte ui
10 ml mosterdpoeier
10 ml lemoenskil, fyngesny
250 ml lemoensap(sap kan self uitgedruk word)
Soteer pietersielie en uie in die botter.
Voeg mosterd, lemoenskil en lemoensap by en prut vir ‘n paar minute om sous effens in te damp.
Giet oor geroosterde vis.
25 ml is genoeg per persoon.
COCA COLA BBQ SAUCE:
Cook 1 chopped onion and 2 chopped cloves garlic in 2 tablespoons butter until soft.
Add: 2 cups. catsup
6 oz. Coke
1 tbsp. Worcestershire sauce
1 tsp. Mustard
2 tbsp. Vinegar
Simmer 1 hour or until thick.
TAMATIE EN UIESOUS VIR PAP EN WORS:
Bestanddele:
1 Blikkie fyn tamaties OF 5 geblanseerde tamaties
1 groterige ui
1 Pakkie Uie sop
Bisto
Sout en peper
Metode:
Braai uie tot goudbruin, voeg gekerfe tamaties by en prut vir 5 min tot alles deurwarm is.
Meng die Uiesop en 3 eetlepels Bisto met 'n 600 ml water en voeg by.
Indien jy dit dikker verkies gooi meer Bisto by.
Voeg sout en peper by en geniet!!!
10-MINUTE TUNASOUS: [Deur Aletta Lintvelt
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 10 minute
Jy benodig
•1 ui, gekap
•6 bruinsampioene, gekap
•2 soetrissies (vars of ingeleg), gekap
•2 blikkies heel tuna
•1-2 koppies tamatiepassata
•swartpeper na smaak
•sout of sojasous na smaak
•½ koppie room of roomkaas (opsioneel)
•2 wiele fetakaas
Só maak jy
1.Braai uie, bruinsampioene en soetrissies vir 5 minute lank in olyfolie in ’n potjie.
2.Voeg die tuna en tamatiepassata by. Roer dit deur en geur met swartpeper en sout of sojasous.
3.Laat dit vir 5 minute prut en roer dan die room of ’n paar lepels roomkaas by.
4.Skep die dik sous oor ’n gebakte aartappel of pasta en krummel fetakaas bo-oor.
DUISTSE BIER EN MOSTERD MARINADE EN BEDRUIPSOUS:
Baie lekker vir eisbein en kasslertjops!
2 eetlepels Olyfolie
2 eetlepels Bier [verkieslik Duitse bier]
3 eetlepels Mosterd
1 eetlepel Mosterdsaad
1 kopje Gekapte vars pietersielie
2 eetlepels Varsgemaalde swartpeper
1 eetlepel Tiemie
1 tlepel Paprika
1 tlepel Kerriepoeier
1 tlepel Suiker
Sout na smaak
Meng alles goed saam en gebruik soos benodig.
BEER BBQ SAUCE:
1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.
BOBAAS BRAAISOUS: [WEG]
Wat’s pap sonder sous?
Elkeen het sy eie gunstelingbraaisous saam met tjops en pap. Dié een is maklik en onfeilbaar.
Jy het nodig vir 6-8 mense:
•2 eetlepels olie
•2 uie, gekap
•2 knoffelhuisies, gekap
•2 tamaties, geskil en gekap
•1 appel, geskil en gerasper (opsioneel)
•1 x 50 g-pakkie tamatiepuree
•½ koppie pitlose sultanas
•½ koppie droë witwyn
•1 blokkie vleisekstrak, opgelos in 1 koppie kookwater
•¼ koppie blatjang
•2 eetlepels Worcestersous
•2 teelepels paprika
•1 eetlepel appelkooskonfyt
•sout en peper na smaak (proe eers voor jy bygooi)
Prut alles saam. Verhit die olie en braai die uie en knoffel tot goudkleurig. Voeg die tamaties by en roer vir ’n minuut of twee. Voeg die res van die bestanddele by en prut oor baie lae hitte vir sowat ’n halfuur. Proe eers of die ekstrakblokkie hom nie dalk sout genoeg gemaak het nie, voor jy ekstra sout bygooi.
SAMPIOEN-SOUS:
250 g sampioene in klein stukke
Rasper klein ui by
Verhit op stoof met bietjie botter tot sag.
Voeg 250ml vars room by.
Kook liggies vir ongeveer 20 minute.
Geur met swartpeper, sout en knoffel na smaak.
Verdik indien nodig.
HOW TO MAKE MC DONALDS BIG MAC SAUCE:
½ cup mayonnaise
2 tbsp. French dressing
4 tsp. sweet pickle relish
1 tbsp. finely minced white onion
1 tsp. white vinegar
1 tsp. sugar
1/8 tsp.salt
Combine and stir all of the ingredients in a small bowl.
Place the sauce in a covered container and refrigerate it for several hours, or overnight.
Stir the sauce a few times as it chills. It should be ready to use the next day.
CHERRY COLA BBQ SAUCE:
Makes about 4 cups
A sweet-savory sauce that's great with the grilled meats. Adjust the heat by adding hot pepper sauce to taste.
Ingredients
1 tablespoon vegetable oil
2 cups chopped onions
2 garlic cloves, minced
2 12-ounce bottles (ketchup-style) chili sauce
1 12- to 13-ounce jar cherry preserves or jam
1 cup cherry cola (regular, not diet)
1/3 cup (packed) golden brown sugar
1/4 cup balsamic vinegar
1 teaspoon (or more) hot pepper sauce
Preparation
Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely.
DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.
LEMOEN-MOSTERDSOUS:
[Sous vir vis - ook lekker oor gebraaide varktjops.]
7,5 ml botter
25 ml gekapte pietersielie
25 ml gekapte ui
10 ml mosterdpoeier
10 ml lemoenskil, gerasper
250 ml lemoensap
Soteer pietersielie en ui in die botter.
Voeg mosterd, lemoenskil en lemoensap by en prut vir ‘n paar minute om sous effens te verdik.
Giet oor geroosterde vis/vleis.
ROOMSOUS VIR MOSSELS: [BRON ONBEKEND]
250 g Rama Margarine - has to be Rama!
350 ml - 450 ml fresh cream
Good sprinke of aromat
Two spoons of lemon juice
Dash parsley or fish spice - optional
HOW TO COOK:
Melt margarine.
Add fresh cream, lemon juice and aromat.
Boil till mixture thickens slightly.
TIP:
U can adjust amounts of the margarine and cream to required consistency.
KFC STYLE COPYCAT GRAVY: [QUICK AND EASY]
KFC is known for their delicious fried chicken with the Colonel's "secret" ingredients, and it wouldn't be a KFC meal without its infamous gravy to pair along side with it. Dip in piece after piece into the gravy and get an explosion of flavor that made KFC what it is today. Plus you can make your favorite mashed potatoes to along with it. One of our favorite copycat restaurant recipes, you don't want to miss out on this one.
Ingredients
3 tablespoons butter
5 tablespoons flour
2 teaspoons beef bouillon
2 teaspoons chicken bouillon
2 1/2 cups water
1/2 onion, finely chopped
fresh ground black pepper to taste
Instructions
1.First, use half the butter to sautee the onions until transluscent.
2.Add the other half of the butter then the flour to make the roux, mixing constantly until golden brown. The best way to make a good roux is to use a whisk and make sure the butter does not burn.
3.Then, add the water and bouillon and continue to whisk until desired color and consistency. Continuous stirring is needed to prevent lumps from forming. Add black pepper to taste.
4.Bring to a boil over medium heat and cook until thickened.
McDONALD'S BIG MAC SAUCE: [MR FOOD]
This fast food classic comes from a McDonald's Manager's Handbook published in the late 1960s. The chain has since replaced the sauce with the more well-known "secret sauce."
Serves: 8
Preparation Time: 1 hr
Ingredients
¼ cup Miracle Whip
¼ cup mayonnaise
2 tablespoons French salad dressing
½ tablespoon Heinz sweet relish
2 teaspoons dill pickle relish
1 teaspoon sugar
1 teaspoon onion, minced
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Instructions
1.Mix everything very well in a small container.
2.Microwave 25 seconds, and stir well again.
3.Cover, and refrigerate at least 1 hour before using (to allow all of the flavors to "meld").
SLAAISOUS - uit die 70's: [RESEPTE VAN GISTER]
Klits 2 eiers, roer 1 kop suiker daarby.
Dan 1 hoog t mosterdpoeier by.
Voeg nou 2e olie en 1 desertlepel sout by.
Klits nou die bestanddele baie goed.
Wanneer mengsel goed gemeng is, kop 1 kop asyn daarby.
Mengsel word nou oor stoom geroer tot dik.
Wees maak geduldig, dis beslis die moeite werd.
Maak 1 vrugtebottel vol sous.
Hou baie goed in yskas en is heerlik en goedkoper as die gekoopte sous.
KOFFIE-BRAAISOUS: [PASELLA]
Hierdie braaisous kan gebruik word as 'n marinade of gewone sous vir hoender, bees of vark. Dit is vir ons gemaak deur ons Tuiskok-kompetisiewenner Hestelle Pretorius.
1 ui, gekap
2 e olyfolie
1 k tamatiesous
½ k asyn of sterk swart koffie
½ k bruinsuiker
1 knoffelhuisie, gekap
½ k gekapte pikantrissies
2 e mosterd
2 t gedroogte fyn rissies
SO MAAK JY:
Braai uie in die olyfolie tot ligbruin. Voeg die res van die bestanddele by. Laat die sous ongeveer 10 - 15 minute prut. Wag tot die sous effens afgekoel het en verwerk dan tot fyn. Hierdie sous kan 2 - 3 weke in jou yskas hou.
BRAAISOUS: [OUMA BEER SE RESEP]
Dis die beste braaisous vir hamburgers, boereworsrolle, pregorolle. vleis, dink daaraan en jy kan dit saam met dit gebruik.
[ 1,4 liter sous]
[dis bietjie duur, maar vries baie goed en heerlik]
2 Groterige uie, fyn gekap.
2 Knoffelhuisies, gekneus
50ml Sonneblomolie
1 blik Tamatiepuree [410g]
1 pk Beesstertsoppoeier
500ml Kookwater
1bot Vrugteblatjang [470g]
30ml Suiker
Paar druppels Tabascosous
MAAK DAN SO:
Sorteer die uie en knoffel in die sonneblomolie.
Meng die tamatiepuree en beesstertsoppoeier en roer by die uiemengsel.
Roer die kookwater by.
Roer en verhit die mengsel tot kookpunt.
Voeg dan die suiker, blatjang en Tabascosous by en laat dit opkook.
Hierdie sous is heerlik saam met pap, hamburgers, boereworsrolle en pregorolle, ook lekker saam met vleis.
COFFEE BBQ SAUCE: [BAIE LEKKER SOUS VIR ENIGE VLEIS]
You can use this sauce with any meat.
INGREDIENTS:
½ cup brewed espresso or strong, dark coffee
1 cup ketchup
½ cup cider vinegar
½ cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 Tablespoons Worcestershire sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder
PREPARATION:
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
CREAMY AVO DRESSING: [aka Guacamole Buttermilk Dressing]
A cool and creamy avocado dressing with tangy buttermilk, fresh cilantro and lime juice along with some spicy jalapeno pepper.
Servings: makes 2 cups
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
1 medium avocado
1 small jalapeno*
¼ cup cilantro
1 lime, juice
1 green onion
1 clove garlic
¾ cup buttermilk**
¼ cup mayonnaise (completely optional)
½ tsp cumin seeds, toasted and ground
salt and pepper to taste
Directions
1.Puree everything in a blender until smooth. Store in fridge and finish within a few days.
* Leave the seeds in for more heat or remove them for less.
** Use more buttermilk to make it thinner or less to make it thicker.
KFC STYLE COPYCAT GRAVY: [FAMOUS COPYCAT RECIPES]
KFC is known for their delicious fried chicken with the Colonel's "secret" ingredients, and it wouldn't be a KFC meal without its infamous gravy to pair along side with it. Dip in piece after piece into the gravy and get an explosion of flavor that made KFC what it is today. Plus you can make your favorite mashed potatoes to along with it. One of our favorite copycat restaurant recipes, you don't want to miss out on this one.
Ingredients
•3 tablespoons butter
•5 tablespoons flour
•2 teaspoons beef bouillon
•2 teaspoons chicken bouillon
•2 1/2 cups water
•1/2 onion, finely chopped
•fresh ground black pepper to taste
Instructions
1.First, use half the butter to sautee the onions until transluscent.
2.Add the other half of the butter then the flour to make the roux, mixing constantly until golden brown. The best way to make a good roux is to use a whisk and make sure the butter does not burn.
3.Then, add the water and bouillon and continue to whisk until desired color and consistency. Continuous stirring is needed to prevent lumps from forming. Add black pepper to taste.
4.Bring to a boil over medium heat and cook until thickened.
KAASSOUS VIR GROOT SAMPIOENE: [RADIO LAEVELD RESEPTE]
Vee die sampioene goed af.
Plaas die volgende bestandele in ‘n mengbak.
1 Bakkie Maaskaas – ek hou van die met kruie in
3 skywe Fetakaas wat baie fyn gedruk is
½ Koppie gerasperde Cheddarkaas
Vars Pietersielie en Basieliekruid – Fyn gekap
2 Eetlepels botter of bakmargarien
1 Eetlepel Meelblom
Rooipeper na smaak.
1 Teelepel Paprika
Knippie sout
MAAK DAN SO:
Meng nou alles deeglik met ‘n vurk en skep in die sampioene in.
Bak in die oond met net die onderste rooster aan teen 100ºC tot mengsel gesmelt het of braai op matige kole op foelie. Heerlike bygereg vir omtrent enige maal.
Geniet !!!
HOMEMADE TABASCO SAUCE: [HEALTH FOOD LOVERS]
HEERLIK EN BAIE GOEDKOPER AS IN DIE WINKELS!
Well I’m here to show you a much quicker and simpler way (but still pretty genuine way) to make your own Tabasco Sauce)!
You will need:
15-20 Chili’s (or less depending on how much you would like to make) (I used red chilis but you can use young green chilis)
2. tbsp. Himalayan sea salt [or any orher sea salt]
2 tbsp. apple cider vinegar
WHAT TO DO:
1.Chuck your chilli’s, the vinegar and sea salt in a blender till the juice from the chilli starts to release and your salt is mixed finely with the chilli and vinegar. Caution: Please don’t breathe in the fumes from the blender- it has potential to affect your respiratory mucous membranes. The consistency should be about the same as tomato sauce (thick but still pour-able).
2.Then put this all into a small saucepan and boil for a minute or two then put on a low simmer.
3.Add this to a glass container and cap. Leave this for about two weeks to a month and check the flavour every now and again.
4.Use can use it once the month is over or you can leave it to ferment for much longer (up tp 3 years).
5.Use as you would Tabsaco sauce.
This Tabasco sauce is much cheaper than the store bought and will last from one to two years, but will depend on your batch.
Note: It will eventually start to turn a dark orange colour in time. Make sure you check this as it is a fermented product it may rise above your jar so check it often and maybe even loosen the lid or cap a little bit to let out gasses.
TAMATIE-EN-UIESMOOR MET SAMPIOENE: [bron onbekend]
Bestanddele
1 Ui
2 Tamaties
Handvol sampioene
Pietersielie (hand vol)
Worcestersous (na smaak)
2 Suikerlepels suiker
2 Knypies sout
Peper na smaak
2 Eetlepels sonneblomolie
Metode
Braai die uie in ʼn matige pan met olie tot dit deurskynend is. Sny die tamaties in kwarte en voeg by. Prut die mengsel vir 10-20 minute tot dit ʼn sous vorm. Voeg die gekerfde sampioene en gekapte pietersielie by en prut verder. Voeg Worcestersous, suiker, sout en peper na smaak by.
Hoe langer dit prut hoe lekkerder word dit. Bedien dit op roosterbrood met ʼn gebakte eier bo-op.
QUICK AND EASY HOLLANDAISE SAUCE: [Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients]
Serves 2
INGREDIENTS:
2 egg yolks
1/2 cup butter, melted
2 tbs vinegar
METHOD:
Place egg yolks and vinegar in a food processor and whisk until blended.
Add warm butter slowly until thick and creamy, season with a pinch of sea salt and cracked pepper.
Serve warm over an English muffin with crispy bacon or salmon and a poached egg.
MAKLIKE CHILLIE SOUS: [BRON ONBEKEND]
200 g Vars Chillies
1 t knoffel
1 t gemmer
1 koppie bruin asyn
1 koppie wit suiker
MAAK DAN SO:
1. Maak die Chillies fyn met ‘n liquidizer.
2. Voeg die knoffel en gemmer by die chillies en meng goed.
3. Bring die asyn en wit suiker tot kookpunt.
4. Voeg die chillies by en laat dit vir 10minute prut of totdat die mengsel begin stroperig raak.
5. Gooi in skoon botteltjies, hierdie sousie hou omtrent vir 2 weke in die yskas.
MY HANDIGE SOUSIE: [TERESA COURTNEY]
1 pakkie Brown onion soup
1 klein boksie bisto
Meelblom (selfde hoeveelheid as di Bisto boksie)
1 pakkie roast of steak of roast chicken (enige pakkie jou keuse)
METODE:
Meng alles saam en gebruik 1 tot 2 eetlepels vr sous by disse. Dit kan ook by enige vleise gebruik word wat in di oond bak
Tips:
Di Bisto kan ook di groot boksie gebruik word dan moet al di pakies ook verduibel en meelblom aan gepas word by di selfde hoeveelheid
As jy dit aan maak met warm water maak dit 'n dikker sous
SEEKOSSOUS: [KITSRESEPTE]
(125 ml) dik mayonnaise
2 E (30 ml) room
12 E (1530 ml) tamatiesous
knippie rooipeper/paar skutte Tabasco sous
1 E (15 ml) brandewyn (opsioneel)
MAAK SO:
Meng bestanddele saam en verkoel.
Sous kan tot drie dae in koelkas gehou word.
SOUS VIR SKAAPBRAAI: [Estelle Bosman]
BESTANDDELE:
1 Ui
12 Knoffelhuisies
1 t Koljander
1 t Heel Naeltjies
1 t Peperkorrels
½ t Paprika
1 t Worcestersous
½ k Tamatiesous
½ k Blatjang
1 Knippie Rooipeper
170 g Sout
1 k Asyn
2 k Warm Water
METODE:
Meng asyn en water en los sout daarin op. Meng res van die bestanddele by. Bere in bottel vir 10 dae.
WENK:
Aangesien die sous vir 10 dae staan meng die geure en daarom kan die sous dan eers gebruik word. Die sous kan ook in 'n Sondag middag se skaapboud ingespuit word.
PIRI-PIRI SAUCE: [HEERLIK SAAM MET PRAWNS]
2tsp red hot chile paste or 10 red hot chiles, such as Thai
171 cup fresh lemon juice
2tsp finely chopped cilantro
1tspchopped parsley
5 chopped garlic cloves
½tsp salt
½ cup olive or peanut oil
PREPARATION:
If you are using fresh red chiles -- it is important that they be red, for the proper color of piri piri -- chop them roughly. If you really want to make this authentic, find yourself the tiny "bird's eye" chiles, which are appallingly hot. Any hot chile will do, though.
Throw everything into a food processor except the oil. Buzz on high until smooth.
Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running. Once it is all incorporated, put the sauce in a glass jar and let stand at room temperature for up to a day.
For longer storage, seal in a jar and keep in the fridge up to a month.
How best to use piri piri? With seafood that is fried, grilled or broiled. A little goes a long way.
BESTE SAMPIOENSOUS VIR STEAK/BURGERS: [BRON ONBEKEND]
Hierdie resep is eenvoudig die lekkerste manier om ‘n sampioen sous te maak – probeer dit gerus, en se as ek jok. Nie die gesondste nie, maar die smaaklikste. Gewaarborg.
Maak ‘n basiese witsous van botter, meel en melk, en kook tot gaar. Die hoeveelheid hang af van hoeveel sous jy wil maak. Begin klein, en maak meer as jy sien iemand gaan droebek sit.
Kap omtrent 4 knopie sampioene per persoon, baie fyn. Nie skywe nie, maar klein blokkies. Kap ‘n ui ook baie fyn, en braai tot glasig in olyf olie. Voeg fyngekapte knoffel by, en dan die sampioene. Braai tot gaar.
Gooi die sous by die sampioen en ui, en geur met sout en peper. Skep in oormaat op ‘n burger of ‘n steak, steeks selfs ‘n lagie kaas onder die sous weg, en eet jouself knoppensie.
MALVALEKKERSOUS: HUISGENOOT - Wenresep 4]
Bestanddele:
200 g (250 ml) suiker
125 ml kookwater
knippie sout
15 groot malvalekkers, fyn gekap
2 ml vanieljegeursel
2 eierwitte
25 g (60 ml ) okkerneute, fyngekap
Metode:
Plaas die suiker, kookwater en sout in ʼn kastrol.
Roer totdat die suiker opgelos is.
Bring tot kookpunt en laat 5 minute lank oor matige hitte kook.
Voeg die malvalekkers by en roer totdat die lekkers gesmelt het.
Voeg die vanieljegeursel by en roet goed deur.
Klits die eierwitte styf en roer die warm stroop stadig daarby.
Klits tot goed gemeng.
Vou die gekapte okkerneute in.
Dien warm op saam met tuisgemaakte of gekoopte roomys.
Om te verhoed dat die sous verdik soos dit afkoel, kan jy dit
oor ʼn houer met kookwater plaas.
BIER EN MOSTERDSOUS: [BRON ONBEKEND]
2 e gekapte knoffel
2 e gekapte pietersielie
½ tl vars gemaalde peper
1 bottel bier
1 e plus 1 tl olyfolie
2 tl aangemaakte korrelmosterd
Sout na smaak
SO MAAK JY:
Meng alles goed saam en gebruik soos benodig.
Rib-eye steak en hoender is ook baie lekker met hierdie marinade.
MONDWATER MOSTERDSOUS: [BAK EN BROU]
Die naam sê alles!
BESTANDDELE:
Genoeg vir 2 mense
Sap van 1 suurlemoen
2 knoffelhuisies
125ml room
1 ½ t volgraan mosterd
1t suiker
Sout
peper
SO MAAK JY:
Braai die knoffel in die suurlemoen sap totdat die sap halveer is in hoeveelheid. Haal van die plaat af. Roer die room , suiker en korrelmosterd by. Sit terug op die plaat en laat prut totdat die sous verdik.
Ek het die sous gemaak om saam met fillet te bedien. Verdubbel net die resep as jy dit vir meer mense wil maak.
MY PIZZADEEGSOUS: [BAK EN BROU]
BESTANDDELE:
genoeg vir 2 baie groot pizza’s
2/3 blik tamatie en ui mengsel
1 swaai balsamiese asyn
1 swaai olyf olie
10ml basiliekruid
3 knoffelhuisies
2.5 rissie saagsels
sout en peper
(Ek hou ook daarvan om Portugese spice by te voeg)
SO MAAK JY:
Gooi sommer alles uit die staanspoor uit in ‘n voedselverwerker en meng!
Die deeg en sous is genoeg vir twee groot baie dun pizza’s!
PEPPER SAUCE ON THE STEAK:
1 tin Evaporated milk
2tbsn cornflour mixed with 100ml milk
2-3tbsn freshly cracked pepper / 2tbsn green peppercorns
Salt to taste
WHAT TO DO:
•Combine the evaporated milk and cornflour mix in a small saucepan.
•Allow to come to a simmer and wait for it to thicken.
•Add the pepper and salt and serve.
MARULA PEPPER SAUCE: [by BraaiBoy]
The fine folk over at Four Cousins got in touch and asked if I'd be interested in experimenting with a couple of braai recipes using their Four Cousins cream as one of the ingredients. Along with 7 other bloggers and foodies, I accepted their #CreamGenius challenge, and a short while later a box of their Marula & Strawberry creams were delivered to my door.
My first instinct was to drink the bottle and tan a chop while under the inspiration of the Marula cream, but I figured that would be stretching the definition of "using Four Cousins cream as an ingredient"... my next thought was to make some sort of dessert using the Strawberry Cream, but then I remembered that I don't really have a sweet tooth and would probably be way out of my depth on that one anyway.
Finally, I went with something that made sense and that I was comfortable with: a creamy mushroom sauce (it looked a lot like this one: Mushroom Sauce Recipe). Now while the sauce worked great, while I was at it I sommer experimented with a creamy pepper sauce... and man alive was that lekker! So that is the recipe I'll be sharing with you guys:
FOUR COUSINS CREAMY MARULA PEPPER SAUCE:
Ingredients:
•15ml oil
•1 Onion
•2 Cloves Garlic
•1 tablespoon Black Pepper
•1 tablespoon Oregano
•1 teaspoon salt
•1 teaspoon lemon juice
•75ml Four Cousins Marula Cream
•150ml Milk
Method:
Chop the onion, crush the garlic and mix all the remaining ingredients on a relatively high heat on the stove.
Braai your steak just the way you like it and smother with some delicious creamy pepper sauce. and voila! as easy as falling out of a tree...
FOUR COUSINS CREAMY [STRAWBERRY] SALAD DRESSING: [by BraaiBoy ]
A strawberry cream salad dressing???" I hear you ask... Have no fear, it's very lekker... trust me.
I'm not really big on salads, so I'm not even going to bother trying to bore you with the ingredients of the salad. The dressing however goes a little something like this:
INGREDIENTS:
•50ml Four Cousins Strawberry Cream
•50ml Olive Oil
•30ml White Wine Vinegar
•a pinch of salt
•1 egg yolk
•1/2 teaspoon cornflour
HERE'S HOW:
Mix all the ingredients and drip, drizzle or splash on your salad, depending on your style.
DIE SOUS DER SOUSE -meer as net n slaaisous:[by marindakook ]
Toe ons in PE gebly het, het ons by Dulcies gaan slaai eet net agter die sous aan. Dit het lank gevat om die sous uit te werk. Alhoewel ek se dis n slaaisous is dit net so lekker oor biefstuk, oor aartappels, vir n hoendermayo, oor aspersies, met vis, vir n doopsous vir chips en sommer net oor alles. Die sous hou werklik lank in die yskas. Ek het vandag die sous oor RSG se Tjailatyd vir die luisteraars gegee.
Hier gee ek die res ep in my vriendin Anneli se handskrif:
[SIEN FOTO VIR RESEP VAN SOUS:]
Onthou net 1 teelepel sout. Plaas alles in die versapper en versap vir 5 minute totdat dit soos n romerige slaaisous lyk. Gooi dit uit in n bottel en bere in die yskas. Ons het vanaand die sous oor aartappels in die skil geeet.
BRAAIVLEIS SOUSRESEP: [TOKS ‘N TJOPS]
Twee (2) groot uie, fyngekap
Een (1) pakkie knopiesampioene, opgesny
Een (1) pakkie (250 gram) opgesnyde gerookte spek
Twee (2) groot GROEN tamaties
Een (1) blikkie gerookte mossels
Kerriepoeier na smaak (verkieslik matig)
Sout en pepper
Aromat
SO MAAK JY:
Braai die uie in enige olie, maar verkieslik olyfolie met ‘n lepeltjie botter oor matige hitte.
Sodra die uie DEURGEBRAAI is, voeg nou die sampioene by en roer saam.
Sodra die sampioene DEURGEBRAAI is, voeg nou die stukkies spek by en roer.
Sodra die spek DEURGEBRAAI is, sny dan die GROEN tamaties op en voeg dit ook by. Dis belangrik dat die tamaties nie heeltemal groen moet wees nie maar beslis ook nie ryp nie.
Sodra die tamaties DEURGEBRAAI is, sny (breek) die mossels een vir een in die helfde op en voeg by die pruttende sous.
Voeg aan die einde al die olie in die mosselblikkie ook by die sous. (Die mossels moet eintlik halfpad wegkook)
Geur na smaak en voeg ‘n groot eetlepel kerriepoeier by.
Die kerrie moet verkieslik matig wees omdat die geur daarvan baie subtiel moet deurkom en nie die ander smake moet oorheers soos dikwels die geval is as kerrie te warm is nie.
Sodra die kerrie gaar is, is die sous gereed om voorgesit.
KFC GRAVY: [COPYCAT KFC RECIPES]
1 tablespoon vegetable shortening
5 tablespoons all−purpose flour
1 can Campbell’s chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
WHAT TO DO:
First make a roux by combining the shortening with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20−30 minutes, stirring often, until it is a dark chocolate color. Remove the roux from the heat, add the remaining
ingredients to the saucepan and stir. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boiling. Reduce heat and simmer for 15 minutes, or until thick. Makes about 3 cups.
EDEN COOKS HOMEMADE A1 SAUCE: [Posted by Peggi]
I admit to being a carnivore, and one of my favorite meats being steak! I love all kinds of steak, all cuts and methods of cooking. One thing that I can’t imagine a good steak without, though, is a good steak sauce! To save some money and also make it as healthy as possible, here is a way to make your own!
YOU'LL NEED:
Saucepan and stirring spoon
1 cup ketchup (you can make your own, if you’d like!)
½ cup minced onion
1/3 cup lemon juice
¼ cup Worcestershire sauce
¼ cup white wine vinegar
¼ cup water
6 minced garlic cloves
1 finely chopped whole shallot
4 large mushrooms
3 tbs brown sugar
2 tbs soy sauce
1 tbs liquid pectin
1 tsp dry mustard
1 onion powder
¼ tsp ground cloves
¼ tsp cinnamon
WHAT TO DO:
You will want to put all of your ingredients into a blender and whip until it is smooth. Then, put in a saucepan and let simmer for 20 minutes, occasionally stirring and allow to cool. Once cooled, store in a container in refrigerator. Enjoy!
HOMEMADE RANCH DRESSING: [By Cheryl Hurley]
Yields 1
The only homemade ranch dressing recipe you'll ever need. Creamy and tangy, with no sour cream to get in the way of pure, rich buttermilk and herb love. Easily double or triple.. or bajillionuple
Prep Time: 5 min
Total Time: 1 hr 5 min
INGREDIENTS:
1/2 cup real mayonnaise (Hellman's is my favorite)
1/2 cup buttermilk, well-shaken (if you prefer a slightly thicker ranch, use a little less - add more to taste, if you prefer)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 clove garlic, minced (add more if you like - we use 3!)
sea salt or kosher salt, to taste
freshly ground black pepper, to taste
dash of white vinegar
paprika, optional
garlic powder, optional
cayenne powder, optional
HERE'S HOW:
1.With the back of a fork, mash the minced garlic with a sprinkling of sea salt until it forms a paste. Combine all ingredients and whisk well. Taste and fix seasonings, adding more salt or pepper, white vinegar, paprika, garlic powder, cayenne, etc., to taste.
2.Refrigerate at least 1 hour before serving to let the flavors meld.
NOTES:
Consistency is a highly personal thing, as is garlic content. Easily thicken or thin your ranch by using less or more buttermilk. Start with 1/4 cup if you prefer a thicker dressing. Add up to 3 cloves garlic, according to taste. We love garlic and use this much - but we can taste it for an hour afterwards! So worth it.
COMEBACK SAUCE: [SYRUP AND BISCUITS]
I formulated this recipe to give it as much shelf life as possible. Since I opted for garlic powder and onion powder over fresh garlic and onion, the sauce will keep in your refrigerator for as long as you would keep mayonnaise and ketchup. But, don’t worry. It will be eaten long before you have to worry about it spoiling.
It’s uses are many. It’s a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread. I will be serving mine tonight with Salmon Patties. It is good on EVERYTHING, except Cheerios.
Here’s my version that makes a pint jar full.
1 cup Duke’s mayonnaise (one of my Favorites)
1/4 cup Heinz ketchup
1/4 cup chili sauce ( I prefer Heinz or DelMonte. DO NOT substitute Thai Chili Sauce)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon
Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”. They shouldn’t rush into marriage.
COPYCAT ZAX SAUCE: [FOOD.COM]
INGREDIENTS:
1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon black pepper
HERE'S HOW:
Mix together the mayo, ketchup, and garlic powder, blending well. Add Worcestershire sauce and blend well. Cover the surface of sauce with lots of black pepper until just coated. Blend well. Repeat process covering surface with black pepper and stir until blended well.
Refrigerate for at least two hours prior to use to allow the flavors to mingle.
Serve with chicken fingers or fries!
BACON MUSHROOM AND THYME SAUCE WITH PAP: [GETAWAY RECIPES]
Serves 4
•15 ml oil
•1 onion peeled and finely chopped
•250 g mushrooms
•250 g back bacon, chopped
•400 g can peeled and chopped tomatoes
•10 ml fresh thyme
•1 litre water
•5 ml salt
•2 cups maize meal
WHAT TO DO:
Heat the oil in a cast-iron pot and gently fry the onions until soft and brown. Add the mushrooms and bacon and cook, stirring continuously. Add the tomatoes and thyme and cook the sauce for 20 to 25 minutes. Season well with salt and black pepper.
For the pap, bring water and salt to the boil. Add maize meal to the boiling water while stirring continuously with a two-prong fork until the maize is mixed in. Cover and cook on a low heat for 40 minutes, stirring occasionally.
CHRISTELLE SE TAMATIE EN UIE SMOOR: [christelle erasmus]
Genoeg vir 4 persone
Sy het twee verskillende resepte. Een vir worsbroodjies soos hier onder, en dan 'n ander een met meer gravy vir pap wat sy aanmaak met 'n bietjie Bisto wat net so lekker is. Alhoewel hierdie niks fancy of gourmet is nie, is dit regtig baie geurig met knoffel en origanum. Vinnig, maklik en lekker!
BENODIG:
2 tamaties
1 ui
1 teelepel origanum
1 teelepel soet chilisous
1 teelepel tamatiesous
Omtrent 'n halwe teelepel gekneusde knoffelvlokkies
Botter om in te braai (omtrent so 1 eetlepel)
Klein bietjie kookwater Sout en growwe peper na smaak
SO MAAK JY:
Kap die tamaties en ui in groterige blokkies.
Smelt die botter in ‘n pan oor medium hitte.
Braai die uie en tamaties in botter saam met die knoffelvlokkies tot die ui glaserig en half deurskynend is. Geur met origanum en growwe peper.
Voeg die chilisous en tamatiesous by. Proe en indien dit te soet is, verdun met bietjie water.
Kook tot sag en souserig, en geur met bietjie sout na smaak.
En klopdisselboom! Skep op saam met die braaiwors en geniet.
MY WENK:
Kyk ek ken geen 2 of 4 been bobbejaantjie of apie wat nie van piesangs hou nie. Wel ek maak hierdie sous en dan maak ek vir my 'n lekker 'PIESANG HOTDOG'! Dit sal beslis byval vind by die hele familie. Yumies!
Jy kan selfs bietjie steaky spek ook bros braai, sommer in mikrogolf en saam met die PIESANG HOTDOG geniet.
SIMPLE BBQ RANCH SAUCE: [SLOW ROAST ITALIAN]
1/2 cup mayonaisse
1/2 cup sour cream
3 tablespoons ranch dip mix (I used Hidden Valley)
1/2 cup barbecue sauce (your favorite)
HERE'S HOW:
In a small bowl, combine mayo, sour cream and ranch mix.
Mix until well combined.
Add barbecue sauce and stir.
Enjoy!
MONKEY GLAND SAUCE: [JOHAN POTGIETER]
NET REG VIR DAARDIE KUDU FILLET BURGER ..resep reeds geplaas!
No Monkeys are involved or any of their Glands! It is not know where this name comes from, but it is such an inherent part of South African cuisine that most of us take little heed to the literal meaning of the name.
It is true though, that you have not eaten steak until you have had MONKEY GLAND SAUCE OVER STEAL!
YOU'LL NEED:
1. Saute 2 Large Onions and 3 Sliced Cloves Garlic in some Olive Oil.
2. Add 100ml Cup Stock or water, Ground Black Pepper to taste, Salt to taste, 25ml prepared Mustard or 5ml Mustard Powder, 25ml Worcestershire Sauce, 3 Tablespoon Port Wine, 1 Tablespoon Red Wine, 2 Teaspoons Soy Sauce, 1/2 Cup Tomatoe Puree, 50ml Kutchup, 1/2 Cup Fruit Chutney, 10ml Grated Ginger Root.
3. Simmer for 30minutes or more.
Can be stored in the fridge for two weeks and in the freezer for four months.
This Sauce is just as good over Swiss or Italian MeatBalls or even over pasta.
THE BEST EVER SIMPLE SWEET AND SOUR SAUCE:
makes about 4 cups
YOU'LL NEED:
¼ cup corn starch
¼ cup water
6 ounces pineapple juice
6 ounces water
½ cup brown sugar, packed
½ cup granulated sugar
¾ cups apple cider vinegar
½ cup ketchup
1 tablespoon soy sauce
HERE'S HOW:
In a small bowl whisk ¼ cup corn starch and ¼ cup water until combined. Set aside.
In a medium saucepan, over medium high heat, combine remaining ingredients. Whisk to combine. Bring sauce to a boil, cook for one minute. Add corn starch mixture and cook until thick and shiny, about 5 minutes. Remove from heat.
Set aside until ready to use.
SAMPIOENROOMSOUS: [RADIO NAMAKWALAND]
Braai 1 gekapte ui en 1 gekapte knoffelhuisie in bietjie olie tot sag. Roer 1 blikkie gedreineerde sampioenstukkies by.
Meng water van sampioene, in blikkie met 1 E sampioensoppoeier en roer by uie en sampioene.
Voeg 1 houertjie room stadig by terwyl jy roer.
As te dik, verdun met gewone melk.
Kook deur en gebruik oor steak, varktjops, hoenderstukke of as pastasous.
Sprinkel 2 t gekapte dille of pietersielie oor.
HOMEMADE CHEESE SAUCE: [Author: Linda Etherton]
INGREDIENTS:
•1 cup milk
•1 Tablespoon butter
•1 Tablespoon sweet rice flour (or rice flour)
•¼ teaspoon salt
•3 ounces or ¾ cup shredded sharp cheddar cheese
WHAT TO DO:
1.In a small saucepan, whisk together the milk and flour.
2.Add the butter and salt and heat on medium high heat, whisking frequently, until the sauce starts to boil and thickens a little.
3.Reduce heat and stir in the cheese. You can add more cheese if you desire.
4.Stir until the cheese is melted.
HOMEMADE SRIRACHA SAUCE: [PEPPERS] [by Melissa King ]
This homemade sriracha literally takes almost no time at all to make. Most condiments are very easy to make yourself. You can check out my roundup of healthy condiment recipes here.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 cups
This popular sauce is easy to make yourself!
INGREDIENTS:
1 lb red fresno peppers
2 habanero peppers
2 T minced garlic
1/4 cup white vinegar (please try to buy organic)
1 T coconut sugar
1/2 tsp salt
WHAT TO DO:
Cut the peppers and mince the garlic.
In the food processor, add all the ingredients and pulse until everything is mostly broken down.
Add the processed mixture to a saute pan and cook on high for about 5 minutes, stirring constantly.
Remove from heat and let the mixture cool.
Transfer the mixture to a jar. (I used a small mason jar.)
Store in the fridge.
This sauce is very spicy. If you like less heat, you can remove the seeds or even use less hot peppers. Sriracha should keep in the fridge for a couple months.
You can also freeze it for longer storage.
AVOCADO RANCH DRESSING: [NO DIETS ALLOWED -BY KAMI]
This creamy and tangy version of ranch dressing will become your new favorite dressing with an added bonus that it's healthy!
INGREDIENTS:
•2/3 cup coconut milk
•1/2 cup plain Greek yogurt
•1 medium ripe avocado, peeled and pit removed
•1 tsp Worcestershire sauce
•2 Tbs lemon juice
•1/2 tsp onion powder
•1/2 tsp dried onion flakes
•1/2 tsp garlic powder
•1/2 Tbs fresh dill, chopped
•1 Tbs fresh parsley, chopped
•Sea salt and freshly ground pepper, to taste
•1 Tbs fresh chives, finely chopped
HERE'S HOW:
Add all ingredients, except chives, into blender or food processor. Blend for 30 seconds to a minute until blended well. STIR in chives.
Enjoy with vegetables or a salad!
HIERDIE IS HEERLIK OOR ENIGE SLAAI. Ek het dit nou die dag oor my tuna en shrimp-slaai gegooi. Yummy!
MICHAEL COETZEE SE SAMPIOENSOUSIE:
Ideaal vir daai rump steak....
MAAK SO:
Braai uie in botter tot effe deurskynend. Voeg gekapte sampioene by en geur met sout en varsgemaalde swartpeper. Voeg 'n skeut brandewyn by en steek brand. Sodra die vlam dood is (alkohol het dus verdamp), voeg 'n bakkie room en 'n hand gerasperde kaas by en 'n knypie cayen pepper. Roer verder oor stadige hitte en bedien op steak of hoender... Indien verkies. voeg 'n bietjie vars gekapte pietersielie by...
BRAAI SAUCE: [by ribshackred]
Here’s a great recipe for a versatile braai sauce. It’s quick to make and will compliment all sorts of meat for that great braai experience.
INGREDIENTS:
1 cup All Gold Tomato Sauce
50ml Worcestershire Sauce
50ml Mrs Ball Original Chutney, but Hot, Extra Hot and Chilli will give your sauce a bit of a kick
1 tsp Aromat
1 tsp Safari Vinegar
1 cup water
Salt and pepper to taste
Use this sauce to marinate your chicken, ribs, lamb or steak before putting your meat on the braai.
3 INGREDIENT SOY BALSAMIC DRESSING: [JAMIE COOKS IT UP]
(1) cup olive oil
(1/2) cup balsamic vinegar*
(3-4) tbsp soy sauce or tamari (or to taste)
WHAT TO DO:
Simply measure out your ingredients in a clean jar or container and stir with a fork or a whisk. You can also add the lid and give the whole jar a vigorous shake. This dressing is unexpectedly amazing and goes with everything: steamed veggies, pasta salad, beans & rice, you name it. I’ve fallen in love with its bold flavors and simplicity….it will be featured in my next recipe too.
*It is somewhat important here to use a decent balsamic (but don’t go crazy). Some cheaper or more ‘sour’ vinegars can come off too harsh here. As with most things, the better quality vinegar is more expensive, but goes farther in the end and creates a much better experience all around. Mid-range is fine, just not cheap. Never cheap.
Raw vegetable salads are so beautiful when kept simple and color is key. My fave is mixing 2 or 3 contrasting greens with a few colored vegetables such as bell peppers & radishes (inspired by my girlfriend Janna) as I did here. Top with lightly toasted almonds or seeds and any salad gets instantly upped in appeal. Of course a ripe avocado wouldn’t hurt either. Avocado never hurts anything though (as evidenced by my last post & my Instagram feed).
JEN'S "IMPROVED" CHICKEN LIVER RAGU: [By lastnightsdinner -
Photo by Ryan Dausch]
Author Notes: My husband is a cocktail geek, and many of his pre-prohibition era cocktail books have recipes for “Improved” versions of various classic drinks. I’ve (…more) - lastnightsdinner
MAKES ABOUT 5 CUPS OF SAUCE:
•1/2 cup dried porcini mushrooms + 1 cup boiling hot water
•3 tablespoons extra virgin olive oil, divided
•3 ounces pancetta, finely chopped
•1 cup roughly chopped onion
•1/2 cup roughly chopped carrot
•Kosher salt
•8 ounces chicken livers, trimmed and finely chopped
•1 tablespoon double-concentrated tomato paste
•1 ounce Italian (red/sweet) vermouth
•1 ounce dry red wine
•6 whole peeled San Marzano tomatoes (fresh or canned, about 1 cup)
•4 large fresh sage leaves, chiffonade (about 1 tablespoon)
•1/2 cup cup freshly grated Parmagiano Reggiano, plus additional for serving
WHAT TO DO:
1.Soak the porcini mushrooms in the hot water until softened, about 20-30 minutes. Remove the mushrooms from the liquid, squeezing out the excess. Strain the soaking liquid through cheesecloth or a coffee filter to remove any grit, and set the strained liquid aside.
2.Put the onion, carrot, and softened mushrooms in the bowl of a food processor and grind until they are chopped fine – you want the texture of a very chunky paste.
3.Heat 1.5 tablespoons of the olive oil in a large, heavy bottomed pot over medium heat. Add the pancetta and cook until brown and crisp. Add the remaining oil and the onion/carrot/mushroom mixture, season with salt and cook until the vegetables are very soft.
4.Add the chicken livers and cook just until they have lost their raw color, stirring occasionally. Clear a space in the bottom of the pot and add the tomato paste, allowing it to toast for a minute before stirring it through.
5.Add the vermouth and wine and let them bubble up, and then add the reserved mushroom soaking liquid. Add the tomatoes, breaking them up with your fingers, then add the sage. Cover, reduce the heat, and simmer for 10 minutes, then uncover and continue cooking for 20 to 30 minutes more, stirring occasionally and tasting to adjust the salt as needed (you’ll be adding cheese at the end, so don’t overdo it).
6.Stir in the grated Parmagiano Reggiano off the heat and toss with your hot cooked pasta. Serve with additional grated cheese and a sprinkling of fresh chopped parsley if you like.
COPYCAT A1 STEAK SAUCE RECIPE:
I never used to like sauces, until I started making my own.
You don’t need to know what A1 steak sauce tastes like in case you’ve never had it. Don’t underestimate sauces. It’s a way for each person to add their own amount of seasoning and moisture to an otherwise dry dish.
I will admit, in the making of this sauce, I taste tested probably more than was necessary.It is so good! It’s not as smoky as barbecue and not as tangy as a marinara.It’s somewhere in between the two.
Make a batch and store in a jar in the fridge. Use it on meat, poultry, even veggies.
What I most love about this recipe is all the ingredients are basic kitchen staples.
INGREDIENTS:
•1/2 cup and 2 tablespoons ketchup
•1 Tablespoon yellow mustard
•1 Tablespoon Worcestershire sauce
•2 1/4 teaspoon apple cider vinegar
•1 Tablespoon fresh lemon juice (adjust as needed)
•1/4 teaspoon salt
•1/4 teaspoon black pepper
WHAT TO DO:
1.Mix all ingredients together.
2.Lemon juice is to taste, add as much as needed.
3.Pour in jar, cover and refrigerate.
SPICY TOMATO GRAVY: [ROBERTSONS SPICE RECIPES]
20 min cooking time
Serves 6
INGREDIENTS:
•30 ml Olive Oil
•1 Large Onion Grated
•6 Large Tomatoes Chopped
•5 ml Robertsons Crushed Garlic
•2.5 ml Robertsons Peri-Peri
•15 ml Sugar
•30 ml Soy Sauce
•15 ml Tomato Sauce
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Heat olive oil in a pot and fry onion until soft
2.Add the chopped tomatoes, Robertsons Crushed Garlic, Robertsons Peri-Peri, sugar, soy sauce and tomato sauce
3.Allow the mixture to cook on a medium heat for about 30 minutes, stirring every 5 minutes to ensure that it does not stick
4.Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
CREAMY PEPPER SAUCE: [ROBERTSONS SPICE RECIPES]
15 min cooking time
Serves 4
INGREDIENTS:
•60 ml Margarine
•60 ml Cake Flour
•250 ml Cream
•250 ml Knorr Stock
•45 ml Robertsons Black Pepper
•15 ml Brandy optional
•Robertsons Atlantic Sea Salt
WHAT TO DO:
1.Melt margarine in saucepan and sift and stir in the flour
2.Cook for a minute then remove from heat and add cream and stock stirring continually
3.Add pepper and brandy, season with salt
4.Return to heat and bring to the boil, stirring until smooth and thick.
SPICY TOMATO SAUCE: [CAPE COOK]
INGREDIENTS:
4 large tomatoes
1 tsp Chakalaka seasoning
½ tsp salt
½ tsp pepper
WHAT TO DO:
Grill tomatoes on a warm grill until the skin starts to blacken and pulls away from the flesh
Remove from heat and peel tomatoes
Puree the tomatoes
Add the spices and cook for 30 minutes over medium heat
Serve as a dipping sauce, or pour over burger.
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 12:25pm.
2 k bruinsuiker
4 t mostert
8 e maizena (vat minder)
2 k asyn
4 e gesmelte margarien
4 k tamatiesous
Kook alles saam & verdik met maizena.
KWAAI SOUS:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 4, 2011 at 3:21pm.
Bietjie olie
2 Uie (Gekap)
1 Pakkie Brown Onion Sop
100ml Melk
500ml Room
Braai die Uie stadig in die olie tot lekker bruin.
Meng die sop met die melk tot al die sop opgelos is.
Gooi die sopmengsel en room by die uie en prut vir meer as ‘n half uur.
Roer gereeld.
Baie lekker as ‘n sous oor Braaivleis of oor “Jacketed Potatoes”
VERSKEIE SOUSE : [uit VERSKEIE RESEPTEBOEKE]
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:02pm.
SJINESE SOETSUUR-SOUS:
Suiker, 1 koppie
Asyn, 1 koppie
Rooiwyn, 1/ 2 – koppie
Marmite, 1 teelepel
Soetrissie, 1 groen in repe
Mielieblom, 1 eetlepel
Gemmerkonfyt, 1 eetlepel
Pynappel, 1/ 2 – koppie blokkies
Piekels, ¼ - koppie stukke.
Laat die eerste 5 bestanddele een keer kook, en maak dan dik met die mielieblom wat met `n bietjie water tot `n pasta gemeng is.
Roer totdat dit dik en deurskynend is, en 2 minute voordat dit opgedis word, voeg die res van die bestanddele by.
Dis warm op by gebraaide of geroosterde vleis, veral varkvleis.
SPEKSOUS:
Botter, 4 eetlepels
Meelblom, 4 eetlepels
Vleisekstrak, 2 koppies warm
Eier, 1 geklits
Peper, knippie
Mosterd, knippie
Kaas, 2 eetlepels gerasper
Spek, 2 eetlepels gaar brokkies
Sout na smaak
Pieterselie, 1 teelepel fyngekap.
Smelt die botter, en roer die meel sag daaring.
Voeg die ekstrak geleidelik by, en roer dikwels tot dik en glad.
Skep dan `n bietjie daarvan by die geklitste eier, en roer dit dadelik deur. Roer dit dan versigtig terug by die sous. Voeg die res van die bestanddele, behalwe die pieterselie, by.
Roer gedurig oor koel hitte vir 3 minute lank, voeg die pieterselie by, en dis op.
EIER -SUURSOUS:
Vir gekookte uie en jong groenbone
1 eier
25 ml (2 e) suiker
1 ml (1/ 4 t) sout
2 ml ( 1/ 2 t) mielieblom
25 ml (2 e) asyn, gemeng met 25 ml (2 e) water
Klits die eier baie goed.
Voeg die ander bestanddele by en klits weer baie goed.
Verhit dit oor kokende water en klits aanhoudend met `n vurk tot dit begin dik word. Klits tot dit lig is.
TARTARESOUS VIR VIS:
50 ml mayonnaise ( 4 E )
25 ml suurlemoensap ( 2 E )
10 ml gekapte ui ( 2 t )
10 ml pietersielie ( 2 t )
25 ml fyn gekapte agurkies ( 2 E )
Meng al die bestanddele saam en verkoel oornag.
KRUISEMENTSOUS:
Asyn, 1/ 2 koppie
Water, 1/ 4 koppie
Suiker, 1/ 4 koppie
Kruisementblare, 1/ 4 koppie fyngekap
Meng eeste drie bestanddele, en verhit tot amper by kookpunt.
Voeg die kruisement by en laat `n uur lank staan.
L.W. Indien die asyn flou is, gebruik net asyn sonder water.
KERRIESOUS VIR VLEIS:
25 ml appelkooskonfyt ( 2 E )
2 groot uie
3-4 ryp piesangs
15 ml meelblom ( 3 t )
Sout na smaak
15 ml kerrie ( 3 t )
15 ml borrie ( 3 t )
250 ml asyn ( 1 k )
375 ml water ( 1 1/ 2 k )
Braai uie tot sag in bietjie olie.
Kook dit saam met asyn en water.
Gooi alles by behalwe piesangs. Kook.
Maak piesangs fyn met vurk en gooi by sous.
Gooi sous oor gaar vleis.
LEKKERSTE SOUS VIR HAMBURGERS, BOEREWORSROLLE ENS.
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:25pm.
5 Uie gekap/gerasper
112.5ml Olie
Braai uie tot deurskynend in olie.
Pasop vir brand – dit maak sous bitter.
Haal van stoof af.
Voeg by die uie –
114ml Tamatiesous
75ml Mosterdsous
110ml Asyn
4E Worcestershiresous
250g Suiker
Plaas terug op plaat en roer tot dit kookpunt bereik.
Meng apart –
100ml Koekmeel
20ml Maizina
200ml Water
Voeg hierdie meelmengsel by die uiemengsel.
Laat opkook [dit kook nie baie vinnig nie, want dis ‘n dik sous]
Laat dan stadig prut vir 5 minute.
Hierdie sous kan saam met hamburgers, boerewors rolle, prego rolle,
Hoenderburgers of enige ander tipe vleiserigheid gebruik word.
Dis absoluut fantasties.
Ek maak gewoonlik baie hiervan en vries dit dan ‘n kleiner houers,
dan het ek altyd sous beskikbaar.
GREEN CURRY, TANDOORI AND GARAM MASALA PASTE:
GREEN CURRY PASTE:
Preparation time: 20 minutes
Cooking time: 3 minutes
Makes: 1 cup
2 teaspoons ground coriander
2 teaspoons ground cumin
10 long green chillies, chopped coarsely
10 small green chillies, chopped coarsely
1 teaspoon shrimp paste
1 clove garlic, quartered
4 green onions, chopped coarsely
10cm stick (20g) fresh lemon grass, finely chopped
1cm piece fresh galangal (5g), chopped finely
¼ cup coarsely chopped fresh coriander root and stem mixture
1 tablespoon peanut oil
Dry-fry ground coriander and cumin in small frying pan over medium heat, stirring until fragrant.
Blend or process spices with chillies, paste, garlic, onion, lemon grass, galangal and coriander mixture until mixture forms a paste.
Add oil to paste; continue to blend until smooth.
TANDOORI PASTE:
Preparation time: 15 minutes.
Cooking time: 5 minutes.
Makes: ½ cup.
TANDOORI paste is a highly-seasoned classic East Indian marinade used to give foods the authentic red-orange tint of tandoor oven cooking.
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon cardamom seeds
2 teaspoons garam masala (see recipe below)
½ teaspoon chilli powder
1 teaspoon cracked black pepper
3 cloves garlic, crushed
2cm piece fresh ginger (10g), chopped finely
1 fresh long red chilli, chopped finely
¼ cup (60ml) lemon juice
½ cup firmly packed fresh coriander leaves
1¼ teaspoons red food colouring
¾ teaspoon yellow food colouring
Dry-fry seeds in small frying pan over medium heat, stirring until fragrant.
Blend or process seeds with remaining ingredients until smooth.
GARAM MASALA:
Preparation time: 10 minutes.
Cooking time: 5 minutes
Makes: about 2 tablespoons.
Garam masala, an essential spice if you're a fan of Indian food, is a mixture of several ground spices added to a dish near the end of cooking to give aroma and flavour. Mix it with a little water and add to curries or sprinkle it over a dish as a seasoning.
1 tablespoon fennel seeds
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon cracked black pepper
½ teaspoon ground clove
1 bay leaf
Dry-fry ingredients in small frying pan, stirring until fragrant.
Blend or process mixture, or crush using mortar and pestle, until mixture is ground coarsely.
HOMEMADE MIRACLE WHIP: (food.com)
2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar [versiersuiker]
3 tablespoons lemon juice or 3 tablespoons vinegar
1 1/2 cups oil
1 1/2 tablespoons flour or 1 1/2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons vinegar
Salt
Directions:
Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
Mix the flour, mustard, boiling water and vinegar together until smooth.
Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
Slowly add this hot mixture to the mayonnaise and blend well.
Pour in a container and cool in the refrigerator.
HOW TO MAKE MC DONALDS BIG MAC SAUCE:
• 1/2 cup mayonnaise
• 2 tbsp. French dressing
• 4 tsp. sweet pickle relish
• 1 tbsp. finely minced white onion
• 1 tsp. white vinegar
• 1 tsp. sugar
• 1/8 tsp. salt
Combine and stir all of the ingredients in a small bowl.
Place the sauce in a covered container and refrigerate it for several hours, or overnight.
Stir the sauce a few times as it chills. It should be ready to use the next day.
SAKKIE SE TAMATIESMOOR: [rikki pienaar]
5 groot ryp tamaties
2 middelslag-uie
30 ml olyfolie
6 knoffelhuisies
4 takkies vars roosmaryn
Growwe sout na smaak
45 ml gladde heuning
Sit tamaties in ‘n kastrol en bedek met kookwater. Skil en sny kroontjies uit. Sny dan die tamaties in blokkies. Skil uie en sny in fyn blokkies. Gooi tamaties en uie in gietysterkastrol. Voeg olyfolie by. Kook teen medium-hitte vir sowat een uur. Druk knoffel met ‘n breë vleismes plat, verwyder skilletjies en breek in growwe stukke. Gooi by tamaties in die kastrol. Pluk roosmaryn, spoel af en gooi heel takkies by. Voeg growwe sout na smaak by. Kook vir nog ‘n uur. Roer heuning in en laat dit deurkook. Laat prut vir nog 15 minute.
LEKKER SOUS VIR WORS, HAMBURGER, PREGO ENS ROLLE:
1 Gekapte ui
2 Tamaties in blokkies
30ml Olyfolie
2 Eetlepels margarien
30ml Worcestershire sous
50ml Tamatiesous
1 Pakkie bruin uie sop
500ml koue water
3 Eetlepels bruinsuiker
1 Teelepel Country herb & garlic spice
Braai uie in olyfolie en margarien tot glasig. Gooi spices oor met worcestershire sous. Braai tamatie blokkies saam uie. Meng sop met koue water, suiker en tamatiesous en voeg by en bring tot kookpunt (roer heeltyd) tot sous lekker dik is.
PIESANG EN UIESOUS VIR BRAAIVLEIS:
3 middelslag uie
1 dessertlepel botter
3 kop kookwater
2 e suiker
3/4 t Cartwrights kerriepoeier
1 e bruinsuiker
1 t mosterdpoeier
2 dessertlepels meel
sout en peper
½ kop koue water
½ kop asyn
4 - 6 ryp piesangs in skywe gesny
Smoor uie in botter tot bruin, voeg kookwater by en kook tot sag.
Maak droë bestanddele aan met koue water, roer asyn by en voeg geleidelik by uiemengsel. [pasop vir klonte]
Kook stadig vir 3 minute, laat afkoel, voeg die piesangskywe by.
Meng versigtig.
Sit voor saam met braaivleis.....baie lekker.
GROENPEPERSOUS:
Die is een van my gunstelinge – dit het 'n lekker skerp smaak en is heerlik saam met varktjops, biefstuk, aartappels, groente en sommer enigiets anders.
10 ml botter / margarien
15 ml meel
250 ml melk
lourierblaar, skyfie ui, peperkorrels
15 ml groenpeperkorrels
5 ml heelkorrelmosterd
knypie neutmuskaat
sout en peper
Breek die peperkorrels met 'n stamper en vysel of kap dit met 'n mes. Van die korrels mag maar heel bly. Volg die basiese metode vir witsous hierbo, met die hoeveelhede vir dun witsous. Wanneer dit begin kook, voeg die groenpeperkorrels en mosterd by. Kook, geur en bedien. As jy dit voor die tyd maak, hou dit in die kastrol en laat dit net vinnig weer opkook voordat jy dit bedien.
MONKEY-GLANDSOUS:
1½ k vrugteblatjang
½ k tamatiesous
½ k worcesterous
½ k soetwyn
4 e suiker
¼ t knoffelvlokkies
Meng al die bestanddele en verhit dit stadig tot kookpunt.
Sit dit warm of koud voor.
SMOORRESEP VIR ENIGIETS OP ‘N BUN EN NOG WAT: [ONBEKEND]
1 Groot ui
4 tamaties, geskil en grofgekap
2 t tamatiesop poeier
1 t suiker
1 knoffelhuise, opgekap
1 T blatjang
1 blokkie beesvleisaftreksel
Knippie sout, peper en rooirissie-poeier
So maak mens:
Braai die knoffel en uie tot ligbruin. Gooi die uie, tamatie en beesvleisaftreksel in ‘n potjie en strooi die suiker oor die tamaties. Voeg ‘n bietjie water by indien nodig. As jou smoor begin vorm aanneem, voeg die blatjang en rooirissie-poeier saam en roer deeglik. Pasop! Die blatjang kan jou smoor vinnig laat vasbrand!
As die water weggekook is, is jou smoor reg om te bedien. Skep warm oor jou boerewors rolletjies of Maize in a Minute krummelpap. Mmmm, liefde op eerste oogopslag!
JAPANESE PINK SAUCE:
1 cup Hellmann's mayonnaise
3 teaspoons paprika
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon water
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger
salt
Start with the 1 cup mayo and then whisk in the ingredients in order of listing-taste before adding salt and adjust any seasonings.
You should not be able to taste any one ingredient.
PINK SAUCE:
2 1/4 cups oil (canola works well)
3/4 cup apple cider, rice or white vinegar
1 cup ketchup
1 1/2 teaspoons dry hot mustard or Chinese mustard
1/2 teaspoon salt
1 egg, or pasteurized egg substitute equal to 1 large egg
1 cup sugar
Put the first 6 things in a blender and mix well. Slowly add the sugar while it blends and keep blending for 2 minutes after you have added all the sugar. Makes 1 quart and should be stored in the fridge, especially if you used a raw egg!
Make this sauce and your homemade take-out will be just as good (if not better!) than the "real" thing.
SEEKOSSOUS:
Dis vinnig en maklik om te maak en heerlik!
Bestanddele:
125ml mayonnaise
125ml vars room
12,5ml tamatiesous
1ml rooi-peper
Sout en vars gemaalde swart-peper na smaak
Metode:
• Meng al die bestanddele.
•Variasie: Vervang tamatiesous en rooi-peper met een gekapte ansjovis, gekapte ui en 'n hard gekookte, gekapte eier.
CAMDEBOO-MOSTERDSOUS:
Bestanddele:
1 eetlepel olyfolie
* 100 g spekrepies, in bokkies gesny
* ½ groot uit, fyn gekap
* 2 knoffelhuisies, fyngedruk
* 1 eetlepel rooiwynasyn
* ⅓ kop witwyn
* 1 kop vleisaftreksel *
1 kop room
* 1 eetlepel Dijon-mosterd
Metode:
Verhit die olie in ’n pan oor medium hitte. Braai spek tot goudbruin. Voeg uie en knoffel by en soteer totdat die uie begin verkleur. Voeg die rooiwynasyn en witwyn by en damp in tot 50% van volume. Voeg aftreksel en room by. Reduseer weer totdat sous verdik. Verwyder van hitte en gooi sous deur ‘n sif. Roer mosterd by net voor opdiening.
TUISGEMAAKTE TAMATIESOUS:
Bestanddele:
500 g ferm tamaties, geskil en in blokkies gesny
* 200 g uie, fyngekap
* 15 ml botter
* 5 ml bruinsuiker
* sout en varsgemaalde swartpeper
* vars basiliekruid, geskeur
* 5 ml suurlemoensap
* 100 ml room
Metode:
Verhit botter en olie in swaarboompan. Soteer uie vir 5 minute en voeg tamaties by. Soteer vir 3 mintues. Voeg suiker, sout en peper by. Stel hitte laer en laat prut vir 20 minute. Roer die room en geskeurde basiliekruid by. Bedien met wildswors, mieliepap of kapokaartappels.
GRONDBOONTJIESOUS:
Bestanddele:
10 ml olie
* 1 klein ui, fyngekap
* 1 knoffelhuisie, fyngedruk
* 2 ml fyn komyn
* 3 ml kerriepasta (Thai)
* 50 ml grondboontjiebotter
* 150 ml kokosmelk
* 15 ml bruinsuiker
* 10 ml suurlemoensap
* 10 ml vissous
* 30 ml gekapte, geroosterde grondboontjies
* 100 ml hoenderaftreksel
Metode:
Verhit olie. Soteer ui en knoffel en voeg komyn en kerriepasta by en laat kook vir 30 sekondes. Roer die grondboonbotter, kokosmelk en bruinsuiker by. Bring tot kookpunt en laat prut vir 3 minute. Voeg suurlemoensap, vissous en grondbone by. Bring weer tot kookpunt en verdun met aftreksel tot ’n vloeibare sous. Dié resep maak 300 ml grondboontjiesous.
SAMPIOENSOUS:
Bedien 6 - 8
Bestanddele:
1 klein ui, gerasper
* 125 g vars sampioene, in skyfies gesny
* 60 ml botter
* 30 ml koekmeel
* 250 ml hoenderaftreksel
* 250 ml room
* sout en varsgemaalde swartpeper na smaak
* 30 ml sjerrie
Metode:
Soteer uie en sampioene in botter, skep uit pan maar laat pansouse agter. Meng koekmeel met pansouse tot ’n sagte pasta. Verwyder van stoof en roer die hoenderaftreksel en room by. Verhit en roer aanhoudend totdat die sous begin verdik. Laat prut vir 5 minute oor lae hitte. Voeg sampioene en uie by en laat prut vir ’n verdere 5 - 10 minute. Voeg sout en peper by na smaak. Voeg sjerrie net voor opdiening by.
LINDA SE GUNSTELING SOUS:
Bedien 4 - 6
Bestanddele:
10 ml heuning
* 1 knoffelhuisie, fyngedruk
* 30 ml suurlemoensap
* 30 ml sojasous
* 30 ml olyfolie
Metode:
Meng al die bestanddele, bring tot kookpunt en bedien.
EZELLE SE JOGURTSOUS:
Bedien 4
Bestanddele:
30 ml botter
* 1 klein ui, fyngekap
* 1 knoffelhuisie, fyngedruk
*45 ml witwynasyn
* 250 ml hoenderaftreksel
* 1 groot tamatie, geskil en fyngekap
* 100 ml Griekse of Bulgaarse joghurt
* 200 g vars sampioene, in skyfies gesny
Metode:
Soteer uie en knoffel in botter. Verwyder uit pan en braai die sam-
pioene tot gaar en droog. Voeg by knoffel en ui. Bring wynasyn, hoenderaftrekresesel en tamatie tot kookpunt. Laat sous indamp.
Roer sampioene en joghurt by - dit moenie weer kook nie. Bedien met KAROO VENISON STEAK of ROOSTERSTUK, kapokaartappels en garneer met ’n takkie roosmaryn.
MENTSOUS:
Met die sous kan jou skaap staan of lê. [lekker vir spitbraai ook]
250ml mentblare, fyngekap
30ml strooisuiker
60ml kookwater
100ml witasyn
knypie sout
Meng mentblare met strooisuiker en gooi kookwater bo-oor. Laat staan vir 5 minute en gooi asyn en sout oor. Die sous MOET ten minste 10 minute staan. Gooi deur vergiettes indien jy wil. Maak weer warm en bedien.
MANGOSOUS:
Uitstekende marinade vir varkvleis.
1 koppie ongegeurde jogurt
1 soetrissie gekap en ontpit
Knippie fyn gemmer
3 koppies mangoblokkies
3 ml sout
1 ml witpeper
1 eetlepel marmelade of bruinsuiker
2 eetlepels Marsala
25 ml fyn pietersielie
Plaas al die bestandele in kastrol. Kook vinnig en laat dan prut vir 20 minute. Laat afkoel.
Laat week sosaties vir 2 ure en dreineer en bak sosaties tot crisp. Bedien met sous as doopsous.
SOSATIE SOUS: [Chris Vorster]
Smoor 6 – 8 uie, in ringe gesny, liggies in bietjie olie vir 5 –8 minute, voeg die volgende by terwyl u roer:
375 ml geweekte en fyngedrukte appelkose
10 ml borrie
125 ml rooiwyn
20 ml sout
25 appelkooskonfyt of blatjang
25 ml kerrie
5 ml gemmer
75 ml bruin suiker
250 ml water
8 peperkorrels
500 ml asyn
Laat koud word, giet oor vleis en laat vir 3 dae daarin lê, sous kan weer gebruik word.
Bedruip sosaties met van die sous.
LEKKER TUISGEMAAKTE CHILLIE SOUS: [BRAAIDAG Abri Oosthuizen]
1 Pak groen Chillies
1 Ui
1 Eetlepel Fyngekapte Knoffel in Olie
Halwe blikkie tamatie en uie smoor
Halwe Green Pepper
1 Koppie asyn
3 Eetlepels, Steers se Peri-Peri sous
2 Eetlepels Swart Peper
2 Eetlepels Worcester Sous
1 Eetlepel Sout
Kap die Chillies, Uie en Green Pepper baie fyn en gooi by mekaar en meng met asyn.
Gooi nou die res van die bestandele by. Meng goed en sit in ‘n kastrol op ‘n warm plaat.
BAIE BELANGRIK. Maak net die mengsel warm totdat daar stoom uitkom, en moenie dat die
mengsel kook nie. Skep nou die mengsel uit en skep in ‘n bakkie met ‘n deksel wat seel. Sit die bakkie in die vrieskas totdat die mengsel afgekoel het.
Laat die mengsel dan in die yskas staan vir ‘n dag om goed te trek en bedien saam braaivleis.
JIMMY SOUS:” Hierdie is n tuis gemaakte "Jimmy"s sous" [RINA SMIT]
250ml tamatie sous
125ml worcester sous
30 ml Vrugte chutney
5 ml Mosterd poeier
30ml Wit Asyn
Meng alles goed saam en hou in die yskas....(jy kan dit ook koop by die winkels as JIMMY'S SOUS)
HEERLIKE SOUS VIR VLEIS: (Van Alta)
Kerf 1 pakkie sampioene dun en braai in groot eetlepel opgehoopte margarien
Gooi by 1 bakkie opgehoopte margarien
Gooi by 1 bakkie vars room en
1 blokkie hoender ekstrak (net so)
Bind met 1½ teelepel maizina
Proe of sout genoeg is
Geur met swart peper, suurlemoenpeper na smaak.
1 Bossie grasuie 1 cm stukkies gesny asook die lowwe.
MENG
MARA SE SOUS VIR AARTAPPELS:
Bestanddele :
Sampioene
'Bacon' 250 gram
1 bakkie room
Braai sampioene en 'bacon' saam
Meng met room en bedien oor aartappels.
SOETSUUR-DOOPSOUS:
1 blikkie kondensmelk
Mayonaisse (dieselfde hoeveelheid as die kondensmelk)
gerasperde kaas
gesnipperde suuruitjies (groen of rooi lyk mooi saam met kaas)
1. Meng alles saam en laat staan 'n rukkie sodat die smake kan meng.
2. Bedien saam met Simba/Willard skyfies.
SOETRISSIESOUS:
Nou kyk, die soetrissiesous is nou een waarmee jy kan maak nes jy lekker kry! Eintlik sal ek voorstel dat jy sommer een van daai squeeze-bottels sous wat in allerlei geure voorkom en klaar gemeng is in die mandjie gooi. Anders kan jy hierdie eenvoudige doen-dit-self-instruksies volg:
mayonnaise
soetrissiesous
druppel of 2 mosterd
gekapte vars Italiaanse pietersielie
Meng al die bestanddele saam en gooi in 'n toeskroef-bottel of houer met 'n deksel.
Die pietersielie is so amper 'n skelmstreek – dit maak die sous baie kleurvol en dit lyk of jy regtig vreeslik baie moeite gedoen het! Maar, soos al die ander bestanddele, is dit opsioneel. Maak lekker baie sous, mens kan dit altyd weer later gebruik.
LEKKER VINNIGE TAMATIESOUS VIR PAP:
1 pakkie tamatiesop
2 kop vleis of worssous
gestoofde uie [opsioneel]
½ t gemengde kruie
Voeg tamatiesop by sous en kook vir 5 minute.
Voeg uie by, indien verkies, roer kruie in en sit warm voor saam met pap.
BRAAIVLEISSOUS:
1 kop kookwater
1 blokkie vleisekstrak
½ kop asyn
1 e worcestersous
1 grt ui in blokkies gesny
1 t suiker
2 knoffelhuisies, fyngedruk
Sap en skil van 1 suurlemoen
½ kop tamatiesous
1 t braaivleisspeserye
Meng al die bestanddele goed in ‘n kastrol.
Verhit tot kookpunt, verlaag hitte en laat prut vir 15 minute.
Sit voor saam met alle soorte gebraaide vleis.
BRAAISOUS BY PAP:
80 g botter
4 groot uie, fyngekap
250 ml tamatiesous
125 ml water
50 ml suurlemoensap
50 ml bruinsuiker
30 ml asyn
30 ml Worcestersous
20 ml braaivleisspeserye
Smelt botter en soteer uie daarin tot sag. Voeg res van bestanddele by en verhit tot kookpunt. Stel plaat af en laat sous vir 15 min stadig prut. (Verpulp sous indien verkies. Oorskietsous kan in yskas bewaar word.)
PIKANTE TAMATIESOUS: (Heerlik by pap en vleis - vries baie goed).
50 ml olie
2 groot uie, gekap
2 knoffelhuisies, gekap
410 g tamatiepuree (1 blik)
1 pakkie oxtailsoppoeier
500 ml koue water
470 g (1 bottel) vrugte
30 ml suiker
blatjang
1 ml Tabasco
Verhit olie en braai uie en knoffel tot sag en deurskynend. Roer tamatiepuree by die uie. Maak soppoeier met bietjie van die water aan en roer dit saam met die res van die water by die tamatiemengsel. Verhit mengsel tot kookpunt terwyl dit voortdurend geroer word. Roer blatjang, suiker en Tabasco by en laat dit net opkook.
KONDENSMELKSLAAISOUS:
1 blik kondensmelk (397g)
60 ml olie
125 ml asyn
3 ml sout
10 ml mosterdpoeier
1 eiergeel
Klits alles baie goed saam.
Laat staan rukkie sodat die geure goed kan meng.
*Heerlike slaaisous vir piesang- of aartappelslaai.
MYNHARDT JOUBERT SE SOET MOSTERDSOUS:
1 blik kondensmelk
1 E mosterdpoeier
1 t mosterdsaadjies
Knypie sout en peper
2 E witwynasyn
Meng die kondensmelk, mosterdpoeier, mosterdsaadjies, sout, peper en asyn.
ELRIKA LESCH SE MOSTERD:
1 k witsuiker
3 groot eiers
½ k wit asyn
5 t mosterdpoeier
½ t sout
1 t koekmeel
Meng die witsuiker, eiers, asyn, mosterdpoeier, sout en koekmeel en kook tot gaar terwyl daar aanhoudend geroer word.
JAKKIE SE KUIERSOUS: [RSG]
Jakkie is die souskoning van die Boland!
BESTANDDELE
2 eetlepels olyfolie
1 ui, opgekap
2 knoffeltoontjies
vars tiemie
vars roosmaryn
1 eetlepel heuning of suiker
sap van 2 suurlemoene
1 appel met skil aan, opgekap
½ koppie witwyn
2 eetlepels appelkooskonfyt
1 koppie room
½ koppie suurroom om sous dik te maak (opsioneel)
METODE
Braai ui en knoffel in olie tot deurskynend.
Voeg die res van die bestandele by behalwe die room.
Roer goed, en kook stadig - dit moenie aanbrand nie.
As jy die sous dikker wil hê kan jy die room byvoeg.
Plaas dit in 'n bottel in jou yskas - dit hou 2 dae en is heerlik vir 'n marinade vir skaapvleis, vark en vis.
TOMATO SOUP BBQ SAUCE: [EASY AND VERY TASTY]
1 can Campbell's condensed tomato soup
1/3 cup Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 small onion, chopped
In a saucepan, combine soup, Worcestershire sauce, vinegar, sugar and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10 minutes. Use to baste beef or chicken during broiling or grilling.
Makes 1-3/4 cups sauce.
SJOE SJOE SOUS: [Danie Engelbrecht]
Bestanddele:
3 groot uie opgekerf
2 elk groen rooi en geel peppers opgekerf
8 rooi/groen brandrissies met pitte opgekerf
6 knoffelhuisies gekneus
1 Wortel grof gerasper
1 ryp halfgroen mango - grof opgekap
1 groot blik “tamato paste”
halwe koppie water
koppie bruin druiwe asyn
koppie kookolie
koppie suiker
lourierblare
knipie droe origanum
sout en vars growwe swart peper na smaak
So gemaak:
Gooi koppie olie in kastrol, verhit koppie olie, gooi uie braai liggies tot deurskynend Voeg lourierblaar of twee by uie, gevolg deur knoffel, braai bietjie saam , Gooi nou die groen, rooi en geel rooipepers by, braai liggies deur, gooi brandrissie en mango in Roerbraai vir 5 min, voeg gerasperde wortel by.
Gooi nou suiker by, roer tot opgelos en voeg: water,asyn, origanum en sout en peper by.
Voeg tamatie paste by, roer goed, roer alles saam oor matige hitte vir 10 min, roer aahoudend Sit plaat op laagste, en laat prut verder sonder deksel vir 35min. Roer kort kort.
Laat goed afkoel, en bottel in gesteriliseerde flesse.
DIE BESTE MUSHROOMSOUS :
Hierdie resep is eenvoudig die lekkerste manier om ‘n sampioen- sous te maak – probeer dit gerus, en sê as ek jok. Nie die gesondste nie, maar die smaaklikste. Gewaarborg.
Maak ‘n basiese witsous van botter, meel en melk, en kook tot gaar. Die hoeveelheid hang af van hoeveel sous jy wil maak. Begin klein, en maak meer as jy sien iemand gaan droebek sit.
Kap omtrent 4 knopie sampioene per persoon, baie fyn. Nie skywe nie, maar klein blokkies. Kap ‘n ui ook baie fyn, en braai tot glasig in olyf olie. Voeg fyngekapte knoffel by, en dan die sampioene. Braai tot gaar.
Gooi die sous by die sampioen en ui, en geur met sout en peper. Skep in oormaat op ‘n burger of ‘n steak, steek selfs ‘n lagie kaas onder die sous weg of voeg die gerasperde beleë cheddarkaas by die sous en laat smelt en eet jouself knoppensie.
Jy kan ook 'n bietjie suurlemoensap by die sous inroer met gekapte vars pietersielie.
SOET KONDENSMELKMOSTERD:
1 blik (397g) kondensmelk
180ml (¾ koppie) asyn
25 ml (1 eetlepel) mosterd
Klits alles saam met eierklitser tot dik.
Heerlik in aartappelslaai of saam met enige vleisdisse, kan ook op toebroodjies gebruik word.
AUNT SARAH'S CHILI SAUCE: [101 CAMPING RECIPES]
1 kg Tomatoes,cut in quarters
1 T Mustard seed
2 cups Onions,sliced
1 T Celery seed
2 cups Green peppers,sliced
2½ cups Cider vinegar
1 T Salt
1 cup Sugar- brown,white, maple,
3 T Mixed pickling spices
Honey,whatever is handy
Mix everything together in a big pot and put on the back of
woodstove so that everything simmers gently for days. It is ready
when it reaches the thickness you want.
This recipe is over 150 years old.
LEMOEN EN MOSTERDSOUS:
(Sous vir vis)
7,5 ml botter
25 ml gekapte pietersielie
25 ml gekapte ui
10 ml mosterdpoeier
10 ml lemoenskil, fyngesny
250 ml lemoensap(sap kan self uitgedruk word)
Soteer pietersielie en uie in die botter.
Voeg mosterd, lemoenskil en lemoensap by en prut vir ‘n paar minute om sous effens in te damp.
Giet oor geroosterde vis.
25 ml is genoeg per persoon.
COCA COLA BBQ SAUCE:
Cook 1 chopped onion and 2 chopped cloves garlic in 2 tablespoons butter until soft.
Add: 2 cups. catsup
6 oz. Coke
1 tbsp. Worcestershire sauce
1 tsp. Mustard
2 tbsp. Vinegar
Simmer 1 hour or until thick.
TAMATIE EN UIESOUS VIR PAP EN WORS:
Bestanddele:
1 Blikkie fyn tamaties OF 5 geblanseerde tamaties
1 groterige ui
1 Pakkie Uie sop
Bisto
Sout en peper
Metode:
Braai uie tot goudbruin, voeg gekerfe tamaties by en prut vir 5 min tot alles deurwarm is.
Meng die Uiesop en 3 eetlepels Bisto met 'n 600 ml water en voeg by.
Indien jy dit dikker verkies gooi meer Bisto by.
Voeg sout en peper by en geniet!!!
10-MINUTE TUNASOUS: [Deur Aletta Lintvelt
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 10 minute
Jy benodig
•1 ui, gekap
•6 bruinsampioene, gekap
•2 soetrissies (vars of ingeleg), gekap
•2 blikkies heel tuna
•1-2 koppies tamatiepassata
•swartpeper na smaak
•sout of sojasous na smaak
•½ koppie room of roomkaas (opsioneel)
•2 wiele fetakaas
Só maak jy
1.Braai uie, bruinsampioene en soetrissies vir 5 minute lank in olyfolie in ’n potjie.
2.Voeg die tuna en tamatiepassata by. Roer dit deur en geur met swartpeper en sout of sojasous.
3.Laat dit vir 5 minute prut en roer dan die room of ’n paar lepels roomkaas by.
4.Skep die dik sous oor ’n gebakte aartappel of pasta en krummel fetakaas bo-oor.
DUISTSE BIER EN MOSTERD MARINADE EN BEDRUIPSOUS:
Baie lekker vir eisbein en kasslertjops!
2 eetlepels Olyfolie
2 eetlepels Bier [verkieslik Duitse bier]
3 eetlepels Mosterd
1 eetlepel Mosterdsaad
1 kopje Gekapte vars pietersielie
2 eetlepels Varsgemaalde swartpeper
1 eetlepel Tiemie
1 tlepel Paprika
1 tlepel Kerriepoeier
1 tlepel Suiker
Sout na smaak
Meng alles goed saam en gebruik soos benodig.
BEER BBQ SAUCE:
1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.
BOBAAS BRAAISOUS: [WEG]
Wat’s pap sonder sous?
Elkeen het sy eie gunstelingbraaisous saam met tjops en pap. Dié een is maklik en onfeilbaar.
Jy het nodig vir 6-8 mense:
•2 eetlepels olie
•2 uie, gekap
•2 knoffelhuisies, gekap
•2 tamaties, geskil en gekap
•1 appel, geskil en gerasper (opsioneel)
•1 x 50 g-pakkie tamatiepuree
•½ koppie pitlose sultanas
•½ koppie droë witwyn
•1 blokkie vleisekstrak, opgelos in 1 koppie kookwater
•¼ koppie blatjang
•2 eetlepels Worcestersous
•2 teelepels paprika
•1 eetlepel appelkooskonfyt
•sout en peper na smaak (proe eers voor jy bygooi)
Prut alles saam. Verhit die olie en braai die uie en knoffel tot goudkleurig. Voeg die tamaties by en roer vir ’n minuut of twee. Voeg die res van die bestanddele by en prut oor baie lae hitte vir sowat ’n halfuur. Proe eers of die ekstrakblokkie hom nie dalk sout genoeg gemaak het nie, voor jy ekstra sout bygooi.
SAMPIOEN-SOUS:
250 g sampioene in klein stukke
Rasper klein ui by
Verhit op stoof met bietjie botter tot sag.
Voeg 250ml vars room by.
Kook liggies vir ongeveer 20 minute.
Geur met swartpeper, sout en knoffel na smaak.
Verdik indien nodig.
HOW TO MAKE MC DONALDS BIG MAC SAUCE:
½ cup mayonnaise
2 tbsp. French dressing
4 tsp. sweet pickle relish
1 tbsp. finely minced white onion
1 tsp. white vinegar
1 tsp. sugar
1/8 tsp.salt
Combine and stir all of the ingredients in a small bowl.
Place the sauce in a covered container and refrigerate it for several hours, or overnight.
Stir the sauce a few times as it chills. It should be ready to use the next day.
CHERRY COLA BBQ SAUCE:
Makes about 4 cups
A sweet-savory sauce that's great with the grilled meats. Adjust the heat by adding hot pepper sauce to taste.
Ingredients
1 tablespoon vegetable oil
2 cups chopped onions
2 garlic cloves, minced
2 12-ounce bottles (ketchup-style) chili sauce
1 12- to 13-ounce jar cherry preserves or jam
1 cup cherry cola (regular, not diet)
1/3 cup (packed) golden brown sugar
1/4 cup balsamic vinegar
1 teaspoon (or more) hot pepper sauce
Preparation
Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely.
DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.
LEMOEN-MOSTERDSOUS:
[Sous vir vis - ook lekker oor gebraaide varktjops.]
7,5 ml botter
25 ml gekapte pietersielie
25 ml gekapte ui
10 ml mosterdpoeier
10 ml lemoenskil, gerasper
250 ml lemoensap
Soteer pietersielie en ui in die botter.
Voeg mosterd, lemoenskil en lemoensap by en prut vir ‘n paar minute om sous effens te verdik.
Giet oor geroosterde vis/vleis.
ROOMSOUS VIR MOSSELS: [BRON ONBEKEND]
250 g Rama Margarine - has to be Rama!
350 ml - 450 ml fresh cream
Good sprinke of aromat
Two spoons of lemon juice
Dash parsley or fish spice - optional
HOW TO COOK:
Melt margarine.
Add fresh cream, lemon juice and aromat.
Boil till mixture thickens slightly.
TIP:
U can adjust amounts of the margarine and cream to required consistency.
KFC STYLE COPYCAT GRAVY: [QUICK AND EASY]
KFC is known for their delicious fried chicken with the Colonel's "secret" ingredients, and it wouldn't be a KFC meal without its infamous gravy to pair along side with it. Dip in piece after piece into the gravy and get an explosion of flavor that made KFC what it is today. Plus you can make your favorite mashed potatoes to along with it. One of our favorite copycat restaurant recipes, you don't want to miss out on this one.
Ingredients
3 tablespoons butter
5 tablespoons flour
2 teaspoons beef bouillon
2 teaspoons chicken bouillon
2 1/2 cups water
1/2 onion, finely chopped
fresh ground black pepper to taste
Instructions
1.First, use half the butter to sautee the onions until transluscent.
2.Add the other half of the butter then the flour to make the roux, mixing constantly until golden brown. The best way to make a good roux is to use a whisk and make sure the butter does not burn.
3.Then, add the water and bouillon and continue to whisk until desired color and consistency. Continuous stirring is needed to prevent lumps from forming. Add black pepper to taste.
4.Bring to a boil over medium heat and cook until thickened.
McDONALD'S BIG MAC SAUCE: [MR FOOD]
This fast food classic comes from a McDonald's Manager's Handbook published in the late 1960s. The chain has since replaced the sauce with the more well-known "secret sauce."
Serves: 8
Preparation Time: 1 hr
Ingredients
¼ cup Miracle Whip
¼ cup mayonnaise
2 tablespoons French salad dressing
½ tablespoon Heinz sweet relish
2 teaspoons dill pickle relish
1 teaspoon sugar
1 teaspoon onion, minced
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Instructions
1.Mix everything very well in a small container.
2.Microwave 25 seconds, and stir well again.
3.Cover, and refrigerate at least 1 hour before using (to allow all of the flavors to "meld").
SLAAISOUS - uit die 70's: [RESEPTE VAN GISTER]
Klits 2 eiers, roer 1 kop suiker daarby.
Dan 1 hoog t mosterdpoeier by.
Voeg nou 2e olie en 1 desertlepel sout by.
Klits nou die bestanddele baie goed.
Wanneer mengsel goed gemeng is, kop 1 kop asyn daarby.
Mengsel word nou oor stoom geroer tot dik.
Wees maak geduldig, dis beslis die moeite werd.
Maak 1 vrugtebottel vol sous.
Hou baie goed in yskas en is heerlik en goedkoper as die gekoopte sous.
KOFFIE-BRAAISOUS: [PASELLA]
Hierdie braaisous kan gebruik word as 'n marinade of gewone sous vir hoender, bees of vark. Dit is vir ons gemaak deur ons Tuiskok-kompetisiewenner Hestelle Pretorius.
1 ui, gekap
2 e olyfolie
1 k tamatiesous
½ k asyn of sterk swart koffie
½ k bruinsuiker
1 knoffelhuisie, gekap
½ k gekapte pikantrissies
2 e mosterd
2 t gedroogte fyn rissies
SO MAAK JY:
Braai uie in die olyfolie tot ligbruin. Voeg die res van die bestanddele by. Laat die sous ongeveer 10 - 15 minute prut. Wag tot die sous effens afgekoel het en verwerk dan tot fyn. Hierdie sous kan 2 - 3 weke in jou yskas hou.
BRAAISOUS: [OUMA BEER SE RESEP]
Dis die beste braaisous vir hamburgers, boereworsrolle, pregorolle. vleis, dink daaraan en jy kan dit saam met dit gebruik.
[ 1,4 liter sous]
[dis bietjie duur, maar vries baie goed en heerlik]
2 Groterige uie, fyn gekap.
2 Knoffelhuisies, gekneus
50ml Sonneblomolie
1 blik Tamatiepuree [410g]
1 pk Beesstertsoppoeier
500ml Kookwater
1bot Vrugteblatjang [470g]
30ml Suiker
Paar druppels Tabascosous
MAAK DAN SO:
Sorteer die uie en knoffel in die sonneblomolie.
Meng die tamatiepuree en beesstertsoppoeier en roer by die uiemengsel.
Roer die kookwater by.
Roer en verhit die mengsel tot kookpunt.
Voeg dan die suiker, blatjang en Tabascosous by en laat dit opkook.
Hierdie sous is heerlik saam met pap, hamburgers, boereworsrolle en pregorolle, ook lekker saam met vleis.
COFFEE BBQ SAUCE: [BAIE LEKKER SOUS VIR ENIGE VLEIS]
You can use this sauce with any meat.
INGREDIENTS:
½ cup brewed espresso or strong, dark coffee
1 cup ketchup
½ cup cider vinegar
½ cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 Tablespoons Worcestershire sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder
PREPARATION:
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
CREAMY AVO DRESSING: [aka Guacamole Buttermilk Dressing]
A cool and creamy avocado dressing with tangy buttermilk, fresh cilantro and lime juice along with some spicy jalapeno pepper.
Servings: makes 2 cups
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
1 medium avocado
1 small jalapeno*
¼ cup cilantro
1 lime, juice
1 green onion
1 clove garlic
¾ cup buttermilk**
¼ cup mayonnaise (completely optional)
½ tsp cumin seeds, toasted and ground
salt and pepper to taste
Directions
1.Puree everything in a blender until smooth. Store in fridge and finish within a few days.
* Leave the seeds in for more heat or remove them for less.
** Use more buttermilk to make it thinner or less to make it thicker.
KFC STYLE COPYCAT GRAVY: [FAMOUS COPYCAT RECIPES]
KFC is known for their delicious fried chicken with the Colonel's "secret" ingredients, and it wouldn't be a KFC meal without its infamous gravy to pair along side with it. Dip in piece after piece into the gravy and get an explosion of flavor that made KFC what it is today. Plus you can make your favorite mashed potatoes to along with it. One of our favorite copycat restaurant recipes, you don't want to miss out on this one.
Ingredients
•3 tablespoons butter
•5 tablespoons flour
•2 teaspoons beef bouillon
•2 teaspoons chicken bouillon
•2 1/2 cups water
•1/2 onion, finely chopped
•fresh ground black pepper to taste
Instructions
1.First, use half the butter to sautee the onions until transluscent.
2.Add the other half of the butter then the flour to make the roux, mixing constantly until golden brown. The best way to make a good roux is to use a whisk and make sure the butter does not burn.
3.Then, add the water and bouillon and continue to whisk until desired color and consistency. Continuous stirring is needed to prevent lumps from forming. Add black pepper to taste.
4.Bring to a boil over medium heat and cook until thickened.
KAASSOUS VIR GROOT SAMPIOENE: [RADIO LAEVELD RESEPTE]
Vee die sampioene goed af.
Plaas die volgende bestandele in ‘n mengbak.
1 Bakkie Maaskaas – ek hou van die met kruie in
3 skywe Fetakaas wat baie fyn gedruk is
½ Koppie gerasperde Cheddarkaas
Vars Pietersielie en Basieliekruid – Fyn gekap
2 Eetlepels botter of bakmargarien
1 Eetlepel Meelblom
Rooipeper na smaak.
1 Teelepel Paprika
Knippie sout
MAAK DAN SO:
Meng nou alles deeglik met ‘n vurk en skep in die sampioene in.
Bak in die oond met net die onderste rooster aan teen 100ºC tot mengsel gesmelt het of braai op matige kole op foelie. Heerlike bygereg vir omtrent enige maal.
Geniet !!!
HOMEMADE TABASCO SAUCE: [HEALTH FOOD LOVERS]
HEERLIK EN BAIE GOEDKOPER AS IN DIE WINKELS!
Well I’m here to show you a much quicker and simpler way (but still pretty genuine way) to make your own Tabasco Sauce)!
You will need:
15-20 Chili’s (or less depending on how much you would like to make) (I used red chilis but you can use young green chilis)
2. tbsp. Himalayan sea salt [or any orher sea salt]
2 tbsp. apple cider vinegar
WHAT TO DO:
1.Chuck your chilli’s, the vinegar and sea salt in a blender till the juice from the chilli starts to release and your salt is mixed finely with the chilli and vinegar. Caution: Please don’t breathe in the fumes from the blender- it has potential to affect your respiratory mucous membranes. The consistency should be about the same as tomato sauce (thick but still pour-able).
2.Then put this all into a small saucepan and boil for a minute or two then put on a low simmer.
3.Add this to a glass container and cap. Leave this for about two weeks to a month and check the flavour every now and again.
4.Use can use it once the month is over or you can leave it to ferment for much longer (up tp 3 years).
5.Use as you would Tabsaco sauce.
This Tabasco sauce is much cheaper than the store bought and will last from one to two years, but will depend on your batch.
Note: It will eventually start to turn a dark orange colour in time. Make sure you check this as it is a fermented product it may rise above your jar so check it often and maybe even loosen the lid or cap a little bit to let out gasses.
TAMATIE-EN-UIESMOOR MET SAMPIOENE: [bron onbekend]
Bestanddele
1 Ui
2 Tamaties
Handvol sampioene
Pietersielie (hand vol)
Worcestersous (na smaak)
2 Suikerlepels suiker
2 Knypies sout
Peper na smaak
2 Eetlepels sonneblomolie
Metode
Braai die uie in ʼn matige pan met olie tot dit deurskynend is. Sny die tamaties in kwarte en voeg by. Prut die mengsel vir 10-20 minute tot dit ʼn sous vorm. Voeg die gekerfde sampioene en gekapte pietersielie by en prut verder. Voeg Worcestersous, suiker, sout en peper na smaak by.
Hoe langer dit prut hoe lekkerder word dit. Bedien dit op roosterbrood met ʼn gebakte eier bo-op.
QUICK AND EASY HOLLANDAISE SAUCE: [Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients]
Serves 2
INGREDIENTS:
2 egg yolks
1/2 cup butter, melted
2 tbs vinegar
METHOD:
Place egg yolks and vinegar in a food processor and whisk until blended.
Add warm butter slowly until thick and creamy, season with a pinch of sea salt and cracked pepper.
Serve warm over an English muffin with crispy bacon or salmon and a poached egg.
MAKLIKE CHILLIE SOUS: [BRON ONBEKEND]
200 g Vars Chillies
1 t knoffel
1 t gemmer
1 koppie bruin asyn
1 koppie wit suiker
MAAK DAN SO:
1. Maak die Chillies fyn met ‘n liquidizer.
2. Voeg die knoffel en gemmer by die chillies en meng goed.
3. Bring die asyn en wit suiker tot kookpunt.
4. Voeg die chillies by en laat dit vir 10minute prut of totdat die mengsel begin stroperig raak.
5. Gooi in skoon botteltjies, hierdie sousie hou omtrent vir 2 weke in die yskas.
MY HANDIGE SOUSIE: [TERESA COURTNEY]
1 pakkie Brown onion soup
1 klein boksie bisto
Meelblom (selfde hoeveelheid as di Bisto boksie)
1 pakkie roast of steak of roast chicken (enige pakkie jou keuse)
METODE:
Meng alles saam en gebruik 1 tot 2 eetlepels vr sous by disse. Dit kan ook by enige vleise gebruik word wat in di oond bak
Tips:
Di Bisto kan ook di groot boksie gebruik word dan moet al di pakies ook verduibel en meelblom aan gepas word by di selfde hoeveelheid
As jy dit aan maak met warm water maak dit 'n dikker sous
SEEKOSSOUS: [KITSRESEPTE]
(125 ml) dik mayonnaise
2 E (30 ml) room
12 E (1530 ml) tamatiesous
knippie rooipeper/paar skutte Tabasco sous
1 E (15 ml) brandewyn (opsioneel)
MAAK SO:
Meng bestanddele saam en verkoel.
Sous kan tot drie dae in koelkas gehou word.
SOUS VIR SKAAPBRAAI: [Estelle Bosman]
BESTANDDELE:
1 Ui
12 Knoffelhuisies
1 t Koljander
1 t Heel Naeltjies
1 t Peperkorrels
½ t Paprika
1 t Worcestersous
½ k Tamatiesous
½ k Blatjang
1 Knippie Rooipeper
170 g Sout
1 k Asyn
2 k Warm Water
METODE:
Meng asyn en water en los sout daarin op. Meng res van die bestanddele by. Bere in bottel vir 10 dae.
WENK:
Aangesien die sous vir 10 dae staan meng die geure en daarom kan die sous dan eers gebruik word. Die sous kan ook in 'n Sondag middag se skaapboud ingespuit word.
PIRI-PIRI SAUCE: [HEERLIK SAAM MET PRAWNS]
2tsp red hot chile paste or 10 red hot chiles, such as Thai
171 cup fresh lemon juice
2tsp finely chopped cilantro
1tspchopped parsley
5 chopped garlic cloves
½tsp salt
½ cup olive or peanut oil
PREPARATION:
If you are using fresh red chiles -- it is important that they be red, for the proper color of piri piri -- chop them roughly. If you really want to make this authentic, find yourself the tiny "bird's eye" chiles, which are appallingly hot. Any hot chile will do, though.
Throw everything into a food processor except the oil. Buzz on high until smooth.
Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running. Once it is all incorporated, put the sauce in a glass jar and let stand at room temperature for up to a day.
For longer storage, seal in a jar and keep in the fridge up to a month.
How best to use piri piri? With seafood that is fried, grilled or broiled. A little goes a long way.
BESTE SAMPIOENSOUS VIR STEAK/BURGERS: [BRON ONBEKEND]
Hierdie resep is eenvoudig die lekkerste manier om ‘n sampioen sous te maak – probeer dit gerus, en se as ek jok. Nie die gesondste nie, maar die smaaklikste. Gewaarborg.
Maak ‘n basiese witsous van botter, meel en melk, en kook tot gaar. Die hoeveelheid hang af van hoeveel sous jy wil maak. Begin klein, en maak meer as jy sien iemand gaan droebek sit.
Kap omtrent 4 knopie sampioene per persoon, baie fyn. Nie skywe nie, maar klein blokkies. Kap ‘n ui ook baie fyn, en braai tot glasig in olyf olie. Voeg fyngekapte knoffel by, en dan die sampioene. Braai tot gaar.
Gooi die sous by die sampioen en ui, en geur met sout en peper. Skep in oormaat op ‘n burger of ‘n steak, steeks selfs ‘n lagie kaas onder die sous weg, en eet jouself knoppensie.
MALVALEKKERSOUS: HUISGENOOT - Wenresep 4]
Bestanddele:
200 g (250 ml) suiker
125 ml kookwater
knippie sout
15 groot malvalekkers, fyn gekap
2 ml vanieljegeursel
2 eierwitte
25 g (60 ml ) okkerneute, fyngekap
Metode:
Plaas die suiker, kookwater en sout in ʼn kastrol.
Roer totdat die suiker opgelos is.
Bring tot kookpunt en laat 5 minute lank oor matige hitte kook.
Voeg die malvalekkers by en roer totdat die lekkers gesmelt het.
Voeg die vanieljegeursel by en roet goed deur.
Klits die eierwitte styf en roer die warm stroop stadig daarby.
Klits tot goed gemeng.
Vou die gekapte okkerneute in.
Dien warm op saam met tuisgemaakte of gekoopte roomys.
Om te verhoed dat die sous verdik soos dit afkoel, kan jy dit
oor ʼn houer met kookwater plaas.
BIER EN MOSTERDSOUS: [BRON ONBEKEND]
2 e gekapte knoffel
2 e gekapte pietersielie
½ tl vars gemaalde peper
1 bottel bier
1 e plus 1 tl olyfolie
2 tl aangemaakte korrelmosterd
Sout na smaak
SO MAAK JY:
Meng alles goed saam en gebruik soos benodig.
Rib-eye steak en hoender is ook baie lekker met hierdie marinade.
MONDWATER MOSTERDSOUS: [BAK EN BROU]
Die naam sê alles!
BESTANDDELE:
Genoeg vir 2 mense
Sap van 1 suurlemoen
2 knoffelhuisies
125ml room
1 ½ t volgraan mosterd
1t suiker
Sout
peper
SO MAAK JY:
Braai die knoffel in die suurlemoen sap totdat die sap halveer is in hoeveelheid. Haal van die plaat af. Roer die room , suiker en korrelmosterd by. Sit terug op die plaat en laat prut totdat die sous verdik.
Ek het die sous gemaak om saam met fillet te bedien. Verdubbel net die resep as jy dit vir meer mense wil maak.
MY PIZZADEEGSOUS: [BAK EN BROU]
BESTANDDELE:
genoeg vir 2 baie groot pizza’s
2/3 blik tamatie en ui mengsel
1 swaai balsamiese asyn
1 swaai olyf olie
10ml basiliekruid
3 knoffelhuisies
2.5 rissie saagsels
sout en peper
(Ek hou ook daarvan om Portugese spice by te voeg)
SO MAAK JY:
Gooi sommer alles uit die staanspoor uit in ‘n voedselverwerker en meng!
Die deeg en sous is genoeg vir twee groot baie dun pizza’s!
PEPPER SAUCE ON THE STEAK:
1 tin Evaporated milk
2tbsn cornflour mixed with 100ml milk
2-3tbsn freshly cracked pepper / 2tbsn green peppercorns
Salt to taste
WHAT TO DO:
•Combine the evaporated milk and cornflour mix in a small saucepan.
•Allow to come to a simmer and wait for it to thicken.
•Add the pepper and salt and serve.
MARULA PEPPER SAUCE: [by BraaiBoy]
The fine folk over at Four Cousins got in touch and asked if I'd be interested in experimenting with a couple of braai recipes using their Four Cousins cream as one of the ingredients. Along with 7 other bloggers and foodies, I accepted their #CreamGenius challenge, and a short while later a box of their Marula & Strawberry creams were delivered to my door.
My first instinct was to drink the bottle and tan a chop while under the inspiration of the Marula cream, but I figured that would be stretching the definition of "using Four Cousins cream as an ingredient"... my next thought was to make some sort of dessert using the Strawberry Cream, but then I remembered that I don't really have a sweet tooth and would probably be way out of my depth on that one anyway.
Finally, I went with something that made sense and that I was comfortable with: a creamy mushroom sauce (it looked a lot like this one: Mushroom Sauce Recipe). Now while the sauce worked great, while I was at it I sommer experimented with a creamy pepper sauce... and man alive was that lekker! So that is the recipe I'll be sharing with you guys:
FOUR COUSINS CREAMY MARULA PEPPER SAUCE:
Ingredients:
•15ml oil
•1 Onion
•2 Cloves Garlic
•1 tablespoon Black Pepper
•1 tablespoon Oregano
•1 teaspoon salt
•1 teaspoon lemon juice
•75ml Four Cousins Marula Cream
•150ml Milk
Method:
Chop the onion, crush the garlic and mix all the remaining ingredients on a relatively high heat on the stove.
Braai your steak just the way you like it and smother with some delicious creamy pepper sauce. and voila! as easy as falling out of a tree...
FOUR COUSINS CREAMY [STRAWBERRY] SALAD DRESSING: [by BraaiBoy ]
A strawberry cream salad dressing???" I hear you ask... Have no fear, it's very lekker... trust me.
I'm not really big on salads, so I'm not even going to bother trying to bore you with the ingredients of the salad. The dressing however goes a little something like this:
INGREDIENTS:
•50ml Four Cousins Strawberry Cream
•50ml Olive Oil
•30ml White Wine Vinegar
•a pinch of salt
•1 egg yolk
•1/2 teaspoon cornflour
HERE'S HOW:
Mix all the ingredients and drip, drizzle or splash on your salad, depending on your style.
DIE SOUS DER SOUSE -meer as net n slaaisous:[by marindakook ]
Toe ons in PE gebly het, het ons by Dulcies gaan slaai eet net agter die sous aan. Dit het lank gevat om die sous uit te werk. Alhoewel ek se dis n slaaisous is dit net so lekker oor biefstuk, oor aartappels, vir n hoendermayo, oor aspersies, met vis, vir n doopsous vir chips en sommer net oor alles. Die sous hou werklik lank in die yskas. Ek het vandag die sous oor RSG se Tjailatyd vir die luisteraars gegee.
Hier gee ek die res ep in my vriendin Anneli se handskrif:
[SIEN FOTO VIR RESEP VAN SOUS:]
Onthou net 1 teelepel sout. Plaas alles in die versapper en versap vir 5 minute totdat dit soos n romerige slaaisous lyk. Gooi dit uit in n bottel en bere in die yskas. Ons het vanaand die sous oor aartappels in die skil geeet.
BRAAIVLEIS SOUSRESEP: [TOKS ‘N TJOPS]
Twee (2) groot uie, fyngekap
Een (1) pakkie knopiesampioene, opgesny
Een (1) pakkie (250 gram) opgesnyde gerookte spek
Twee (2) groot GROEN tamaties
Een (1) blikkie gerookte mossels
Kerriepoeier na smaak (verkieslik matig)
Sout en pepper
Aromat
SO MAAK JY:
Braai die uie in enige olie, maar verkieslik olyfolie met ‘n lepeltjie botter oor matige hitte.
Sodra die uie DEURGEBRAAI is, voeg nou die sampioene by en roer saam.
Sodra die sampioene DEURGEBRAAI is, voeg nou die stukkies spek by en roer.
Sodra die spek DEURGEBRAAI is, sny dan die GROEN tamaties op en voeg dit ook by. Dis belangrik dat die tamaties nie heeltemal groen moet wees nie maar beslis ook nie ryp nie.
Sodra die tamaties DEURGEBRAAI is, sny (breek) die mossels een vir een in die helfde op en voeg by die pruttende sous.
Voeg aan die einde al die olie in die mosselblikkie ook by die sous. (Die mossels moet eintlik halfpad wegkook)
Geur na smaak en voeg ‘n groot eetlepel kerriepoeier by.
Die kerrie moet verkieslik matig wees omdat die geur daarvan baie subtiel moet deurkom en nie die ander smake moet oorheers soos dikwels die geval is as kerrie te warm is nie.
Sodra die kerrie gaar is, is die sous gereed om voorgesit.
KFC GRAVY: [COPYCAT KFC RECIPES]
1 tablespoon vegetable shortening
5 tablespoons all−purpose flour
1 can Campbell’s chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
WHAT TO DO:
First make a roux by combining the shortening with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20−30 minutes, stirring often, until it is a dark chocolate color. Remove the roux from the heat, add the remaining
ingredients to the saucepan and stir. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boiling. Reduce heat and simmer for 15 minutes, or until thick. Makes about 3 cups.
EDEN COOKS HOMEMADE A1 SAUCE: [Posted by Peggi]
I admit to being a carnivore, and one of my favorite meats being steak! I love all kinds of steak, all cuts and methods of cooking. One thing that I can’t imagine a good steak without, though, is a good steak sauce! To save some money and also make it as healthy as possible, here is a way to make your own!
YOU'LL NEED:
Saucepan and stirring spoon
1 cup ketchup (you can make your own, if you’d like!)
½ cup minced onion
1/3 cup lemon juice
¼ cup Worcestershire sauce
¼ cup white wine vinegar
¼ cup water
6 minced garlic cloves
1 finely chopped whole shallot
4 large mushrooms
3 tbs brown sugar
2 tbs soy sauce
1 tbs liquid pectin
1 tsp dry mustard
1 onion powder
¼ tsp ground cloves
¼ tsp cinnamon
WHAT TO DO:
You will want to put all of your ingredients into a blender and whip until it is smooth. Then, put in a saucepan and let simmer for 20 minutes, occasionally stirring and allow to cool. Once cooled, store in a container in refrigerator. Enjoy!
HOMEMADE RANCH DRESSING: [By Cheryl Hurley]
Yields 1
The only homemade ranch dressing recipe you'll ever need. Creamy and tangy, with no sour cream to get in the way of pure, rich buttermilk and herb love. Easily double or triple.. or bajillionuple
Prep Time: 5 min
Total Time: 1 hr 5 min
INGREDIENTS:
1/2 cup real mayonnaise (Hellman's is my favorite)
1/2 cup buttermilk, well-shaken (if you prefer a slightly thicker ranch, use a little less - add more to taste, if you prefer)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 clove garlic, minced (add more if you like - we use 3!)
sea salt or kosher salt, to taste
freshly ground black pepper, to taste
dash of white vinegar
paprika, optional
garlic powder, optional
cayenne powder, optional
HERE'S HOW:
1.With the back of a fork, mash the minced garlic with a sprinkling of sea salt until it forms a paste. Combine all ingredients and whisk well. Taste and fix seasonings, adding more salt or pepper, white vinegar, paprika, garlic powder, cayenne, etc., to taste.
2.Refrigerate at least 1 hour before serving to let the flavors meld.
NOTES:
Consistency is a highly personal thing, as is garlic content. Easily thicken or thin your ranch by using less or more buttermilk. Start with 1/4 cup if you prefer a thicker dressing. Add up to 3 cloves garlic, according to taste. We love garlic and use this much - but we can taste it for an hour afterwards! So worth it.
COMEBACK SAUCE: [SYRUP AND BISCUITS]
I formulated this recipe to give it as much shelf life as possible. Since I opted for garlic powder and onion powder over fresh garlic and onion, the sauce will keep in your refrigerator for as long as you would keep mayonnaise and ketchup. But, don’t worry. It will be eaten long before you have to worry about it spoiling.
It’s uses are many. It’s a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread. I will be serving mine tonight with Salmon Patties. It is good on EVERYTHING, except Cheerios.
Here’s my version that makes a pint jar full.
1 cup Duke’s mayonnaise (one of my Favorites)
1/4 cup Heinz ketchup
1/4 cup chili sauce ( I prefer Heinz or DelMonte. DO NOT substitute Thai Chili Sauce)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon
Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”. They shouldn’t rush into marriage.
COPYCAT ZAX SAUCE: [FOOD.COM]
INGREDIENTS:
1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon black pepper
HERE'S HOW:
Mix together the mayo, ketchup, and garlic powder, blending well. Add Worcestershire sauce and blend well. Cover the surface of sauce with lots of black pepper until just coated. Blend well. Repeat process covering surface with black pepper and stir until blended well.
Refrigerate for at least two hours prior to use to allow the flavors to mingle.
Serve with chicken fingers or fries!
BACON MUSHROOM AND THYME SAUCE WITH PAP: [GETAWAY RECIPES]
Serves 4
•15 ml oil
•1 onion peeled and finely chopped
•250 g mushrooms
•250 g back bacon, chopped
•400 g can peeled and chopped tomatoes
•10 ml fresh thyme
•1 litre water
•5 ml salt
•2 cups maize meal
WHAT TO DO:
Heat the oil in a cast-iron pot and gently fry the onions until soft and brown. Add the mushrooms and bacon and cook, stirring continuously. Add the tomatoes and thyme and cook the sauce for 20 to 25 minutes. Season well with salt and black pepper.
For the pap, bring water and salt to the boil. Add maize meal to the boiling water while stirring continuously with a two-prong fork until the maize is mixed in. Cover and cook on a low heat for 40 minutes, stirring occasionally.
CHRISTELLE SE TAMATIE EN UIE SMOOR: [christelle erasmus]
Genoeg vir 4 persone
Sy het twee verskillende resepte. Een vir worsbroodjies soos hier onder, en dan 'n ander een met meer gravy vir pap wat sy aanmaak met 'n bietjie Bisto wat net so lekker is. Alhoewel hierdie niks fancy of gourmet is nie, is dit regtig baie geurig met knoffel en origanum. Vinnig, maklik en lekker!
BENODIG:
2 tamaties
1 ui
1 teelepel origanum
1 teelepel soet chilisous
1 teelepel tamatiesous
Omtrent 'n halwe teelepel gekneusde knoffelvlokkies
Botter om in te braai (omtrent so 1 eetlepel)
Klein bietjie kookwater Sout en growwe peper na smaak
SO MAAK JY:
Kap die tamaties en ui in groterige blokkies.
Smelt die botter in ‘n pan oor medium hitte.
Braai die uie en tamaties in botter saam met die knoffelvlokkies tot die ui glaserig en half deurskynend is. Geur met origanum en growwe peper.
Voeg die chilisous en tamatiesous by. Proe en indien dit te soet is, verdun met bietjie water.
Kook tot sag en souserig, en geur met bietjie sout na smaak.
En klopdisselboom! Skep op saam met die braaiwors en geniet.
MY WENK:
Kyk ek ken geen 2 of 4 been bobbejaantjie of apie wat nie van piesangs hou nie. Wel ek maak hierdie sous en dan maak ek vir my 'n lekker 'PIESANG HOTDOG'! Dit sal beslis byval vind by die hele familie. Yumies!
Jy kan selfs bietjie steaky spek ook bros braai, sommer in mikrogolf en saam met die PIESANG HOTDOG geniet.
SIMPLE BBQ RANCH SAUCE: [SLOW ROAST ITALIAN]
1/2 cup mayonaisse
1/2 cup sour cream
3 tablespoons ranch dip mix (I used Hidden Valley)
1/2 cup barbecue sauce (your favorite)
HERE'S HOW:
In a small bowl, combine mayo, sour cream and ranch mix.
Mix until well combined.
Add barbecue sauce and stir.
Enjoy!
MONKEY GLAND SAUCE: [JOHAN POTGIETER]
NET REG VIR DAARDIE KUDU FILLET BURGER ..resep reeds geplaas!
No Monkeys are involved or any of their Glands! It is not know where this name comes from, but it is such an inherent part of South African cuisine that most of us take little heed to the literal meaning of the name.
It is true though, that you have not eaten steak until you have had MONKEY GLAND SAUCE OVER STEAL!
YOU'LL NEED:
1. Saute 2 Large Onions and 3 Sliced Cloves Garlic in some Olive Oil.
2. Add 100ml Cup Stock or water, Ground Black Pepper to taste, Salt to taste, 25ml prepared Mustard or 5ml Mustard Powder, 25ml Worcestershire Sauce, 3 Tablespoon Port Wine, 1 Tablespoon Red Wine, 2 Teaspoons Soy Sauce, 1/2 Cup Tomatoe Puree, 50ml Kutchup, 1/2 Cup Fruit Chutney, 10ml Grated Ginger Root.
3. Simmer for 30minutes or more.
Can be stored in the fridge for two weeks and in the freezer for four months.
This Sauce is just as good over Swiss or Italian MeatBalls or even over pasta.
THE BEST EVER SIMPLE SWEET AND SOUR SAUCE:
makes about 4 cups
YOU'LL NEED:
¼ cup corn starch
¼ cup water
6 ounces pineapple juice
6 ounces water
½ cup brown sugar, packed
½ cup granulated sugar
¾ cups apple cider vinegar
½ cup ketchup
1 tablespoon soy sauce
HERE'S HOW:
In a small bowl whisk ¼ cup corn starch and ¼ cup water until combined. Set aside.
In a medium saucepan, over medium high heat, combine remaining ingredients. Whisk to combine. Bring sauce to a boil, cook for one minute. Add corn starch mixture and cook until thick and shiny, about 5 minutes. Remove from heat.
Set aside until ready to use.
SAMPIOENROOMSOUS: [RADIO NAMAKWALAND]
Braai 1 gekapte ui en 1 gekapte knoffelhuisie in bietjie olie tot sag. Roer 1 blikkie gedreineerde sampioenstukkies by.
Meng water van sampioene, in blikkie met 1 E sampioensoppoeier en roer by uie en sampioene.
Voeg 1 houertjie room stadig by terwyl jy roer.
As te dik, verdun met gewone melk.
Kook deur en gebruik oor steak, varktjops, hoenderstukke of as pastasous.
Sprinkel 2 t gekapte dille of pietersielie oor.
HOMEMADE CHEESE SAUCE: [Author: Linda Etherton]
INGREDIENTS:
•1 cup milk
•1 Tablespoon butter
•1 Tablespoon sweet rice flour (or rice flour)
•¼ teaspoon salt
•3 ounces or ¾ cup shredded sharp cheddar cheese
WHAT TO DO:
1.In a small saucepan, whisk together the milk and flour.
2.Add the butter and salt and heat on medium high heat, whisking frequently, until the sauce starts to boil and thickens a little.
3.Reduce heat and stir in the cheese. You can add more cheese if you desire.
4.Stir until the cheese is melted.
HOMEMADE SRIRACHA SAUCE: [PEPPERS] [by Melissa King ]
This homemade sriracha literally takes almost no time at all to make. Most condiments are very easy to make yourself. You can check out my roundup of healthy condiment recipes here.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 cups
This popular sauce is easy to make yourself!
INGREDIENTS:
1 lb red fresno peppers
2 habanero peppers
2 T minced garlic
1/4 cup white vinegar (please try to buy organic)
1 T coconut sugar
1/2 tsp salt
WHAT TO DO:
Cut the peppers and mince the garlic.
In the food processor, add all the ingredients and pulse until everything is mostly broken down.
Add the processed mixture to a saute pan and cook on high for about 5 minutes, stirring constantly.
Remove from heat and let the mixture cool.
Transfer the mixture to a jar. (I used a small mason jar.)
Store in the fridge.
This sauce is very spicy. If you like less heat, you can remove the seeds or even use less hot peppers. Sriracha should keep in the fridge for a couple months.
You can also freeze it for longer storage.
AVOCADO RANCH DRESSING: [NO DIETS ALLOWED -BY KAMI]
This creamy and tangy version of ranch dressing will become your new favorite dressing with an added bonus that it's healthy!
INGREDIENTS:
•2/3 cup coconut milk
•1/2 cup plain Greek yogurt
•1 medium ripe avocado, peeled and pit removed
•1 tsp Worcestershire sauce
•2 Tbs lemon juice
•1/2 tsp onion powder
•1/2 tsp dried onion flakes
•1/2 tsp garlic powder
•1/2 Tbs fresh dill, chopped
•1 Tbs fresh parsley, chopped
•Sea salt and freshly ground pepper, to taste
•1 Tbs fresh chives, finely chopped
HERE'S HOW:
Add all ingredients, except chives, into blender or food processor. Blend for 30 seconds to a minute until blended well. STIR in chives.
Enjoy with vegetables or a salad!
HIERDIE IS HEERLIK OOR ENIGE SLAAI. Ek het dit nou die dag oor my tuna en shrimp-slaai gegooi. Yummy!
MICHAEL COETZEE SE SAMPIOENSOUSIE:
Ideaal vir daai rump steak....
MAAK SO:
Braai uie in botter tot effe deurskynend. Voeg gekapte sampioene by en geur met sout en varsgemaalde swartpeper. Voeg 'n skeut brandewyn by en steek brand. Sodra die vlam dood is (alkohol het dus verdamp), voeg 'n bakkie room en 'n hand gerasperde kaas by en 'n knypie cayen pepper. Roer verder oor stadige hitte en bedien op steak of hoender... Indien verkies. voeg 'n bietjie vars gekapte pietersielie by...
BRAAI SAUCE: [by ribshackred]
Here’s a great recipe for a versatile braai sauce. It’s quick to make and will compliment all sorts of meat for that great braai experience.
INGREDIENTS:
1 cup All Gold Tomato Sauce
50ml Worcestershire Sauce
50ml Mrs Ball Original Chutney, but Hot, Extra Hot and Chilli will give your sauce a bit of a kick
1 tsp Aromat
1 tsp Safari Vinegar
1 cup water
Salt and pepper to taste
Use this sauce to marinate your chicken, ribs, lamb or steak before putting your meat on the braai.
3 INGREDIENT SOY BALSAMIC DRESSING: [JAMIE COOKS IT UP]
(1) cup olive oil
(1/2) cup balsamic vinegar*
(3-4) tbsp soy sauce or tamari (or to taste)
WHAT TO DO:
Simply measure out your ingredients in a clean jar or container and stir with a fork or a whisk. You can also add the lid and give the whole jar a vigorous shake. This dressing is unexpectedly amazing and goes with everything: steamed veggies, pasta salad, beans & rice, you name it. I’ve fallen in love with its bold flavors and simplicity….it will be featured in my next recipe too.
*It is somewhat important here to use a decent balsamic (but don’t go crazy). Some cheaper or more ‘sour’ vinegars can come off too harsh here. As with most things, the better quality vinegar is more expensive, but goes farther in the end and creates a much better experience all around. Mid-range is fine, just not cheap. Never cheap.
Raw vegetable salads are so beautiful when kept simple and color is key. My fave is mixing 2 or 3 contrasting greens with a few colored vegetables such as bell peppers & radishes (inspired by my girlfriend Janna) as I did here. Top with lightly toasted almonds or seeds and any salad gets instantly upped in appeal. Of course a ripe avocado wouldn’t hurt either. Avocado never hurts anything though (as evidenced by my last post & my Instagram feed).
JEN'S "IMPROVED" CHICKEN LIVER RAGU: [By lastnightsdinner -
Photo by Ryan Dausch]
Author Notes: My husband is a cocktail geek, and many of his pre-prohibition era cocktail books have recipes for “Improved” versions of various classic drinks. I’ve (…more) - lastnightsdinner
MAKES ABOUT 5 CUPS OF SAUCE:
•1/2 cup dried porcini mushrooms + 1 cup boiling hot water
•3 tablespoons extra virgin olive oil, divided
•3 ounces pancetta, finely chopped
•1 cup roughly chopped onion
•1/2 cup roughly chopped carrot
•Kosher salt
•8 ounces chicken livers, trimmed and finely chopped
•1 tablespoon double-concentrated tomato paste
•1 ounce Italian (red/sweet) vermouth
•1 ounce dry red wine
•6 whole peeled San Marzano tomatoes (fresh or canned, about 1 cup)
•4 large fresh sage leaves, chiffonade (about 1 tablespoon)
•1/2 cup cup freshly grated Parmagiano Reggiano, plus additional for serving
WHAT TO DO:
1.Soak the porcini mushrooms in the hot water until softened, about 20-30 minutes. Remove the mushrooms from the liquid, squeezing out the excess. Strain the soaking liquid through cheesecloth or a coffee filter to remove any grit, and set the strained liquid aside.
2.Put the onion, carrot, and softened mushrooms in the bowl of a food processor and grind until they are chopped fine – you want the texture of a very chunky paste.
3.Heat 1.5 tablespoons of the olive oil in a large, heavy bottomed pot over medium heat. Add the pancetta and cook until brown and crisp. Add the remaining oil and the onion/carrot/mushroom mixture, season with salt and cook until the vegetables are very soft.
4.Add the chicken livers and cook just until they have lost their raw color, stirring occasionally. Clear a space in the bottom of the pot and add the tomato paste, allowing it to toast for a minute before stirring it through.
5.Add the vermouth and wine and let them bubble up, and then add the reserved mushroom soaking liquid. Add the tomatoes, breaking them up with your fingers, then add the sage. Cover, reduce the heat, and simmer for 10 minutes, then uncover and continue cooking for 20 to 30 minutes more, stirring occasionally and tasting to adjust the salt as needed (you’ll be adding cheese at the end, so don’t overdo it).
6.Stir in the grated Parmagiano Reggiano off the heat and toss with your hot cooked pasta. Serve with additional grated cheese and a sprinkling of fresh chopped parsley if you like.
COPYCAT A1 STEAK SAUCE RECIPE:
I never used to like sauces, until I started making my own.
You don’t need to know what A1 steak sauce tastes like in case you’ve never had it. Don’t underestimate sauces. It’s a way for each person to add their own amount of seasoning and moisture to an otherwise dry dish.
I will admit, in the making of this sauce, I taste tested probably more than was necessary.It is so good! It’s not as smoky as barbecue and not as tangy as a marinara.It’s somewhere in between the two.
Make a batch and store in a jar in the fridge. Use it on meat, poultry, even veggies.
What I most love about this recipe is all the ingredients are basic kitchen staples.
INGREDIENTS:
•1/2 cup and 2 tablespoons ketchup
•1 Tablespoon yellow mustard
•1 Tablespoon Worcestershire sauce
•2 1/4 teaspoon apple cider vinegar
•1 Tablespoon fresh lemon juice (adjust as needed)
•1/4 teaspoon salt
•1/4 teaspoon black pepper
WHAT TO DO:
1.Mix all ingredients together.
2.Lemon juice is to taste, add as much as needed.
3.Pour in jar, cover and refrigerate.
SPICY TOMATO GRAVY: [ROBERTSONS SPICE RECIPES]
20 min cooking time
Serves 6
INGREDIENTS:
•30 ml Olive Oil
•1 Large Onion Grated
•6 Large Tomatoes Chopped
•5 ml Robertsons Crushed Garlic
•2.5 ml Robertsons Peri-Peri
•15 ml Sugar
•30 ml Soy Sauce
•15 ml Tomato Sauce
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Heat olive oil in a pot and fry onion until soft
2.Add the chopped tomatoes, Robertsons Crushed Garlic, Robertsons Peri-Peri, sugar, soy sauce and tomato sauce
3.Allow the mixture to cook on a medium heat for about 30 minutes, stirring every 5 minutes to ensure that it does not stick
4.Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
CREAMY PEPPER SAUCE: [ROBERTSONS SPICE RECIPES]
15 min cooking time
Serves 4
INGREDIENTS:
•60 ml Margarine
•60 ml Cake Flour
•250 ml Cream
•250 ml Knorr Stock
•45 ml Robertsons Black Pepper
•15 ml Brandy optional
•Robertsons Atlantic Sea Salt
WHAT TO DO:
1.Melt margarine in saucepan and sift and stir in the flour
2.Cook for a minute then remove from heat and add cream and stock stirring continually
3.Add pepper and brandy, season with salt
4.Return to heat and bring to the boil, stirring until smooth and thick.
SPICY TOMATO SAUCE: [CAPE COOK]
INGREDIENTS:
4 large tomatoes
1 tsp Chakalaka seasoning
½ tsp salt
½ tsp pepper
WHAT TO DO:
Grill tomatoes on a warm grill until the skin starts to blacken and pulls away from the flesh
Remove from heat and peel tomatoes
Puree the tomatoes
Add the spices and cook for 30 minutes over medium heat
Serve as a dipping sauce, or pour over burger.