Sauces

Alfredo Sauce

You will be delighted that you have this delicious recipe, and it is so easy to make in your Thermomix! Great on fettuccini, steamed veggies, or mixed into mashed potatoes for a sophisticated side.
Servings: 8                  Prep Time: 5 min.              Cook Time: 3 min.
Ingredients:
•  30g Parmesan cheese, grated
•  60g butter
• 150g cream cheese
• 150g fresh cream
Garnish
•  fresh chives, parsley, or grated nutmeg
Instructions:
1.  Place Parmesan, butter, cream cheese, and cream into TM bowl; cook for 3 min. at 70°C on
     speed 4
2.  Pour over fettuccini, steamed veggies, or your favourite dish; garnish and serve

Apple Sauce

No purchased apple sauce compares to a “made from scratch” sauce. It’s easy, wholesome and versatile.
Servings: 4             Prep Time: 5 min.         Cook Time: 10 min.
Ingredients:
•  60g water
•  juice of ½ lemon
•  4 apples, peeled, cored, and quartered
•  ¼ tsp. ground cinnamon (optional)
Instructions:
1.  Place water and lemon juice into TM bowl; with blades running on speed 7, slowly drop prepared
     apples in through the lid
2.  After last apple, turn off speed and scrape down sides of bowl, using spatula
3.  Add cinnamon; cook for 10 min. at 90°C on speed 1
4.  Puree an additional 10 sec. on speed 8
5.  Cool and serve
Note:  If you prefer a sweeter taste, add 30g sugar with the water and lemon juice. For a smoother apple sauce, simply mix longer on speed 8.

Bagna Cauda

This classic warm sauce originates from the Piedmont area in Italy. This is traditionally served in a terracotta pot over a candle to keep it warm. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Yield: 4 cups              Prep Time: 10 min.           Cook time: 45 minutes
Ingredients:
•  4 cloves of garlic, peeled
•  4 ounces salted anchovies, chopped
•  freshly ground pepper
•  1 cup olive oil
•  1 ½ ounces of butter
Instructions:
1.  Place garlic in the TM bowl; chop for 5 seconds at speed 7
2.  Add olive oil and anchovies; sauté for 5-8 minutes at 100°C on speed 2, until the anchovies
     disintegrate
3.  Add butter and stir for 15 sec. on speed 3; season to taste; serve warm with fresh vegetables as
     a dipping sauce

Barbecue Sauce  Fresh Horseradish and Chipotle Pepper

The smoky chipotle peppers add rich warmth. Freeze until needed. Recipe adapted by Valerie Lugonja: A Canadian Foodie.
Servings: Makes 6 cups                  Prep Time: 10 min.            Cook Time: 25 min.
Ingredients:
•  2 ¼ cup bottled chilli sauce
•  1 cup molasses
•  9 tbsp. soya sauce (½ cup plus 1 tbsp.)
•  3 tbsp. dark brown sugar
•  1 tbsp. Dijon mustard
•  3 large garlic cloves, crushed
•  9 tbsp. fresh lemon juice (½ cup plus 1 tbsp.)
•  1 cup chicken stock
•  ¾ cup water
•  1 tbsp. Tabasco sauce
•  1 tbsp. course salt
•  2 tbsp. Worcestershire sauce
•  ¾ tsp. red pepper flakes
•  1 ½ Anaheim pepper, seeded and chopped
•  ¾ green bell pepper, seeded and chopped
•  1 ½ canned chipotle peppers in adobo sauce, minced
•  ¾ cup fresh chives, minced
•  1 ½ cup fresh horseradish, grated and peeled
Instructions:
1.  Place all ingredients, except the last two, in TM bowl; bring to a boil for 10 min. at Varoma
     temperatute on speed 1-2
2.  Simmer for 14 min. at 80°C on speed 1-2
3.  Purée for 60 to 90 sec. at speeds 1-10, until smooth
4.  Add chives and horseradish; stir for 10 sec. on speed 3, until blended
5.  Use immediately, or store in sealed container in the fridge for four days, or freeze

Barbecue Sauce Tangy Sweet

This sauce goes well with poultry or red meat and makes great, finger-licking chicken and ribs.
Yield: 700g              Prep Time: 10 min.           Cook Time: 7 min.
Ingredients:
•  1 small onion, quartered
•  1 small green bell pepper, quartered
•  240g tomato sauce
•  60g water
•  120g ketchup
•  120g balsamic vinegar
•  60g brown sugar
•  1 tbsp. Worcestershire sauce
•  ½ tsp. Liquid Smoke (optional)
•  ½ tsp. dry powdered mustard
•  ½ tsp. chilli powder
•  ½ tsp. salt
Instructions:
1.  Place onion and green pepper into TM bowl; puree at Turbo 1 sec. twice, until chopped finely
2.  Add remaining ingredients; cook 7 min. at 100°C on speed 1; turn down to 90°C, if steaming
     rapidly
3.  Pour into heat-proof container, cool and store in refrigerator, or freeze
Note:  Use for barbecued chicken, pork chops, spareribs, rotisserie roasts, and hamburgers. Paint it on liberally toward the end of cooking time and enjoy.

Béarnaise Sauce

This is a delight of the culinary world. It is a sublime accompaniment to red meats, and also to densely textured fish such as tuna and swordfish. It is equally wonderful with a grilled sushi grade rare tuna.
Yield: 240g             Prep Time: 5 min.           Cook Time: 12 min.
Ingredients:
•  30g shallot, peeled
•  1 ½ tsp. dried tarragon, divided
•  1 tbsp. balsamic vinegar
•  60g white wine
•  ½ tsp. salt
•  pepper, to taste
•  3 egg yolks
•  200g butter, cut in pieces
•  ½ tsp. dried chervil
Instructions:
1.  With blades running on speed 6, drop shallots into TM bowl through opening in lid; mix for 1 sec.
2.  Add 1 tsp. tarragon, vinegar, and white wine; cook for 5 min. at 90°C on speed 4; scrape down bowl
3.  Cool the bowl by removing it, running cold water all around the outside; replace the TM bowl
4.  Add salt, pepper, and egg yolks to the bowl and cook for 3 minutes at 60°C on speed 4
5.  Cook an additional 2 min. at 60°C on speed 4; add butter through lid, one piece at a time;
     replace the TM cup after each addition to avoid splashing
6.  With last few pieces of butter, add remaining tarragon and chervil; cook for 2 min. at 70°C on
     speed 4
7.  After cooking is complete, gradually turn up speed to Turbo for 10 seconds; serve immediately

Béchamel Sauce

This rich and luscious white sauce is the one found in lasagne and moussaka. It is the base of a great cheese sauce, or for macaroni and cheese. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Yield: 240g                       Prep Time: 5 min.                 Cook Time: 12 min.
Ingredients:
• 1000g milk
• 100g flour
• 60g butter, chopped
• 1 tsp. salt

Instructions:
1.  Place all ingredients into TM bowl; cook for 12 minutes at 90°C on speed 4
2.  Serve
Note:   A fabulous cheese sauce can be made by adding shredded cheese to this recipe after the sauce has cooked for 12 minutes; melt it into the sauce for 1 minute at 90°C on speeds 2-3

Beurre Blanc Sauce

This classic sauce originates from the Loire Valley in France. This sauce should not have cream added to it, or it is a deviation from the classic. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Yield: 240g                 Prep Time: 5 min.                  Cook Time: 18 min.
Ingredients:
•  1/3 cup white vinegar
•  1/3 cup dry white wine
•  1 shallot, minced
•  salt and freshly ground pepper, to taste
•  1 cup cold butter, cut into patty-size pieces
•  salt and freshly ground pepper, to taste
Instructions:
1.  Place the shallot into TM bowl; chop for 5 seconds at speed 7; scrape down sides of bowl
2.  Add vinegar and white wine to TM bowl; cook for 12 min. at 100°C on speeds 2-3, until liquid is
     reduced to about 3 tbsp.; check after 8 min.; cook longer, if necessary
3.  Turn off heat, and with blades running for 6 min. at speed 5, add butter, one piece at a time,
     through hole in lid, until incorporated
4.  Season with salt and pepper; strain with TM basket in place, and serve

Cheese Sauce

This is a tasty alternative to the classic sauce you can make so beautifully with the Béchamel sauce. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Yield: 240g                 Prep Time: 5 min.             Cook Time: 12 min.
Ingredients:
•  30g butter or olive oil
•  30g flour or corn flour
•  300g milk
•  ½ tsp. salt and freshly ground black pepper
•  1 cup cold butter, cut into patty-size pieces
•  60-80g cheddar or edam cheese, chopped
Instructions:
1.  Place butter and cheese in TM bowl; mince for 10 sec. at speed 6
2.  Insert butterfly; scale in remaining ingredients; cook for 5 min. at 90°C on speed 2
3.  Remove butterfly; blend for 5 sec. on speed 8
Note:  The largest batch of this sauce that you can make in the Thermomix at one time is 2.1 litres using 150g oil, 150g flour, 1500g milk, 5 cups butter and 300g of cheese.

Chicken Gravy

This sauce makes a wonderful topping for mashed potatoes with fried or roasted chicken. Use it as an excellent base for quick cream soups, or toss in some chopped, cooked giblets for an instant gravy.
Yield: 900g                  Prep Time: 5 min.  Cook Time: 7 min.
Ingredients:
•  900g chicken broth
•  90g all-purpose flour
•  30g canola oil
Instructions:
1.  Place all ingredients into TM bowl and cook for 7 minutes at 90°C on speed 4; serve hot

Cumberland Sauce  Deviant

This is a funky lip-smacking alternative to the classic and sensationally zesty with meatballs or sesame oven roasted chicken. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Yield: 500g                Prep Time: 10 min.  Cook Time: 10 min.
Ingredients:
•  250g red currant jelly
•  100g bottled chilli sauce
•  4 tbsp. fresh orange juice
•  zest of one orange, sliced into skinny julienne slivers
•  10g of ginger, peeled, and sliced into skinny julienne slivers
•  4 large cloves of garlic, slivered
Instructions:
1.  Place all ingredients into TM bowl and cook for 5 min. at 100°C on speed 1
2.  Store in the fridge in one pint canning jars, until ready to use

Cumberland Sauce

This is a beautiful garnet sauce excellent with roast game and poultry. The consistency and piquant flavour of this classic sauce has pleased the palate for generations.
Yield: 350g               Prep Time: 10 min.  Cook Time: 10 min.
Ingredients:
•  200g red currant jelly
•  120g Port
•  1 tbsp. orange juice (fresh squeezed is preferred)
•  1 tbsp. lemon juice
•  1/4 tsp. salt
•  1 tsp. mustard
•  1 pinch powdered ginger
•  1 pinch cayenne pepper
•  1 tbsp. cornstarch
•  1 tbsp. water
Instructions:
1.  Place all ingredients, except cornstarch and water, into TM bowl; mix for 10 sec. at speed 4
2.  Cook for 5 min. at 100°C on speed 1; while sauce is cooking, dissolve cornstarch in water, and
     when 5 min. is up, add cornstarch mixture to TM bowl
3.  Cook an additional 5 min, at.100°C on speed 1; serve with all roasts, except beef

Hollandaise Sauce

This is the finest French sauce: silken textured and rich, with a buttery lemon flavour; the perfect compliment to steamed vegetables and delicate poached fish. Enjoy Eggs Benedict for brunch!
Yield: 240g                 Prep Time: 5 min.  Cook Time: 4 min.
Ingredients:
•  1 tbsp. lemon juice
•  60g milk
•  3 egg yolks
•  120g cold butter, cut into chunks
•  ½ tsp. salt
•  pepper, to taste
Instructions:
1.  Place all ingredients into TM bowl; cook for 4 min. at 70°C on speed 3
2.  Serve immediately

Marinara Sauce

This easy classic Italian tomato sauce is delicious and healthy on pasta, vegetables, fish, or meat.
Yield: 1 litre               Prep Time: 10 min.  Cook Time: 22 min.
Ingredients:
• 30g olive oil
• 1 stalk celery, chopped
• 1 large clove (or 2 small cloves) garlic, peeled
•  1 medium onion, quartered
•  1 tsp. Italian seasoning, or pinch each of oregano, basil, thyme, and parsley
•  salt and freshly ground pepper, to taste
•  900g canned tomato purée
Instructions:
1.  Place oil, celery, garlic, onion, and seasonings into TM bowl; mix for 10 sec. on speed 4, scraping
     bowl with spatula
2.  Cook for 2 min. at Varoma on speed 2
3.  Mix for 15 sec. on Turbo; attach butterfly and add tomato purée; cook for 20 min. at 90°C on speed 1
4.  Serve over prepared dish; store in the fridge or the freezer

Mayonnaise Pink Cocktail Sauce

This sauce is wonderful on hot or cold seafood or vegetables, as a dipping sauce for shrimp and crab, mixed it in seafood salads, as a sandwich spread with a favourite filling, or as a fondue dipping sauce.
Yield: 1 cup                 Prep Time: 5 min.
Ingredients:
•  1 egg
•  1 egg yolk
•  1 tbsp. lemon juice
•  ½ tsp. salt
•  300g vegetable oil, pre-measured
•  2 tbsp. ketchup
•  2 tsp. Worcestershire sauce
Instructions:
1.  Place egg, egg yolk, lemon juice, and salt into TM bowl; blend for 45 sec. on speed 8 while slowly
     pouring oil onto hole in lid without removing TM cup; scrape down sides using spatula
2.  Add ketchup and Worcestershire sauce; mix for 10 sec. on speed 3
3.  Store covered in the refrigerator
Note:  This is an excellent sauce for shrimp in the recipe for Mediterranean Shrimp and Pasta found in this cookbook. Raw eggs are used in this recipe.

Meat Sauce Bolognese

Here is an easy way to have a rich, flavourful meat sauce in less than an hour. It’s a great topping for pastas, noodles, and gnocchi or as a filling for lasagne. Yummy!
Servings: 6                    Prep Time: 10 min.              Cook Time: 33 min.
Ingredients:
•  ½ stalk celery, chopped
•  1 carrot, chopped
•  ½ medium onion, chopped
•  1 clove garlic, peeled
•  60g bacon (about 2 strips), chopped
•  350g ground beef
•  60g red wine
•  600g tomato sauce
•  1 tsp. salt
•  freshly ground pepper, to taste
•  ¼ tsp. Italian seasoning
•  60g milk
Instructions:
1.  With blades running on speed 4, drop vegetables into TM bowl through opening in lid; mix for 10
     sec., scraping down sides of bowl with spatula
2.  Add bacon; cook for 3 min. at 100°C on speed 1
3.  Add ground beef; cook for 10 min. at 100°C on speed 1
4.  Add wine, tomato sauce, salt, pepper, and Italian seasoning; cook for 15 min. at 100°C on speed 1
5.  Add milk; cook for 5 min. at 100°C on speed 1
6.  Serve over your favourite pasta

Red Pepper Sauce

This is not a pasta sauce, but rather a garnishing sauce for strongly flavoured meats and fish. This sauce is intended to garnish and compliment foods as opposed to pouring it directly over the top.
Yield: 1 litre                 Prep Time: 5 min.  Cook Time: 1 hr. 10 min.
Ingredients:
•  1 tbsp. capers
•  1 red bell pepper, seeds removed
•  3 scallions
•  30g olive oil
•  1 onion, peeled and quartered
•  480g tomatoes, peeled
•  90g red wine
•  30g balsamic vinegar
Instructions:
1.  With blades running on speed 4, drop capers into TM bowl through opening in lid; blend for 30 sec.
     and pour into a separate dish, set aside
2.  Place bell pepper, scallions, oil, and onion into TM bowl; cook for 10 min. at 90°C on speed 4
3.  Add tomatoes, wine, and vinegar; chop for 10 sec. on speed 4
4.  Cook for 60 min. at 90°C on speed 1
5.  Add capers and mix for 30 sec. on speed 1; serve
Note:  You can reduce the amount of vinegar for a milder flavour.

Remoulade Sauce

A tangy, mayonnaise based sauce that is the perfect partner for seafood from steamy shrimp and crab, to cold, split lobster, or fresh poached salmon. It is an exciting alternative to the classic cocktail sauce.
Yield: 1 cup                    Prep Time: 5 min.
Ingredients:
•  200g mayonnaise
•  1 tbsp. capers
•  15g dill pickle, diced
•  1 tbsp. scallion, freshly chopped
•  1 tbsp. parsley, freshly chopped
•  1 tbsp. tarragon, freshly chopped
•  1 tsp. Dijon mustard
•  ¼ tsp. Worcestershire sauce
•  2 drops Tabasco
•  ¼ tsp. anchovy paste
•  salt and freshly ground pepper, to taste
Instructions:
1.  Place all ingredients into TM bowl; blend for 30 sec. on speed 5, until smooth
2.  Serve as an accompaniment to seafood

Note:  You can substitute ¼  teaspoon dry herbs for 1 tablespoon fresh herbs

Tomato Sauce

This classic sauce is excellent as a base for pizza, pasta, or a meat sauce. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Yield: 4 cups              Prep Time: 10 min.  Cook time: 45 minutes
Ingredients:
•  1 bulb garlic, peeled
•  1 large onion, diced
•  20g olive oil
•  2 carrots, chopped
•  2 stalks celery, chopped
•  2 cans (24 ounce) of diced tomatoes
•  1 tiny can of tomato paste
•  2 tsp. each of basil and oregano
•  1 tsp. or more, of salt and freshly ground pepper, to taste
Instructions:
1.  Place onion and garlic into TM bowl; chop for 10 sec. on speed 7
2.  Add olive oil; sauté for 2 min. at 100°C on speed 2
3.  Add carrots and celery; sauté for 4 min. at 100°C on speed 2
4.  Add remaining ingredients, except the salt and pepper; boil for 10 min. at V on speed 2
5.  Simmer for 30 min. at 80°C on speed 2, until thickened
6.  Season to taste, and serve, or store in the freezer