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Sauces | Emma Inteman

Category Archives: Sauces

Roast Capsicum and Walnut Dip

  • 3 large capsicums
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 tsp soft brown sugar
  • 1 tsp balsamic vinegar

Cut capsicums into quarters, remove seeds and membranes and grill on both sides until skin is charred and flesh softened. Set to one side in a bowl covered with glad wrap and allow to cool.

Pull off capsicum skins and discard. Process remainder of capsicums with other ingredients in a food processor until nuts are chopped into small pieces and capsicum is smooth.

Serve with crackers or use with lamb or steak

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Honey Mustard Dressing

  • ¼ cup neutral oil (like grape seed)
  • ¼ cup olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp honey
  • 2 tsp wholegrain mustard
  • 1 tsp dijon mustard
  • ½ clove crushed garlic
  • ½ tsp salt
  • ground black pepper

Shake together in a jar. Store in the fridge. Good to make in bulk.

* Source: Annabel Langbein

Also posted in Salads | Leave a comment

Creme Anglaise

  • 2 cups milk
  • ¼ cup sugar
  • 3 egg yolks
  • 2 tsp cornflour
  • 1 tsp vanilla extract
  • 5 cardamom pods (optional)

Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine.

Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the remaining hot milk. Add vanilla and cardamom pods, if using. Stir over a low heat until thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently.

If you’re not using the Crème Anglaise at once, cover the surface with waxed paper to prevent a skin forming. (It will keep in a covered container in the fridge for a week, so can prepare ahead which is great!) Gently reheat when required.

* Makes: 2 Cups

* Source: Annabel Langbein – Free Range Cookbook

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Mint Sauce

  • 1/4 cup finely chopped mint leaves
  • boiling water
  • 1 Tbsp sugar
  • 1/2 cup malt vinegar
  • salt

Put mint in a jug and cover with boiling water. Add sugar and vinegar and salt to taste.

Makes 1/2 cup.

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Masaman Curry Paste

Makes 1/2 cup.
(The recipe uses two Tablespoons, so you can halve this recipe. However it does keep a month in the fridge and its always good to make a double batch of the curry to freeze some.)
6 Tbsp coarsely chopped fresh ginger
3 Tbsp coarsely chopped garlic (10 to 12 cloves)
2 Tbsp ground cumin
2 Tbsp ground mace or nutmeg
1 Tbsp packed brown sugar
2 tsp grated lemon peel
2 tsp ground cinnamon
1/4 tsp cayenne
2 tsp paprika
2 tsp black pepper
2 tsp anchovy paste or 1 minced anchovy fillet
1 tsp turmeric
1 tsp ground cloves
Place all ingredients in food processor or blender; process until mixture forms dry paste.
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Sauce for Salmon or Chicken

  • 1/4 cup of sour cream
  • 1/4 cup of best foods mayo
  • 1/2 cup of chopped chives
  • 1/2 juice of 1 lemon
  • grated rind of 1 lemon
  • 1 tsp seeded mustard
  • s+p

Mix together!

* Source: Cherryn

For salmon bake at 200 degrees for 15 mins. Place on foil skin side down with s+p and juice of lemon. Serve with asparagus and kumura mash – YUM!

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Green Peppercorn Sauce

  • 2 Tbsp butter
  • 2 Tbsp chopped shallots
  • 2 Tbsp crushed green peppercorns
  • 1/2 cup brandy
  • 1/2 cup heavy cream
  • 2 Tbsp chopped dill
  • s+p

Over med heat melt butter. Add shallots and green peppercorns and saute until onions are soft. Add brandy and cook until reduced by half. Add cream and simmer for 2 minutes. Season with s+p and dill.

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Bernaise Sauce

  • 1/2 cup wine
  • 4 shallots, chopped finely
  • 3 egg yolks, beaten
  • 1Tbsp lemon juice
  • 1/2 cup butter
  • 2 tsp tarragon

Simmer wine, shallots and tarragon until reduced to 2 Tbsp.

Whisk eggs, s+p, lemon until thickened like heavy cream. Beat constantly adding butter piece at a time. Fold in wine mixture.

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Eye Fillet – with raspberry sauce!

  • 4 x 200 gram eye fillet

Seal on all sides, then bake in oven for 15 mins and rest for 10 minutes.


  • 4 Tbsp raspberry jam
  • 4 Tbsp brown sugar
  • 4 Tbsp worcestershire sauce
  • 4 Tbsp tomatoe sauce or paste
  • 4 Tbsp malt vinegar
  • 5-10 drops of hot pepper sauce
  • S+P

Mix together and bring to the boil over a high heat. Reduce heat and simmer for 10 minutes. Serve over eye fillet – delicious!

Note: Try and use a good quality jam, it makes all the difference, as some are full of sugar.

Serves 4.

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