MOCK HOLLANDAISE SAUCE
1/2 cup full cream yogurt
1/2 cup cream
25 g butter
Lemon juice
1 teaspoon dijon mustard
Black pepper
Grated cheese
Himalayan pink salt

Melt butter in saucepan, add cream, yogurt and mustard. Reduce heat and stir in cheese, lemon juice. Add salt and pepper to taste.

Note:  Tilly Swart
Ek het nou hierdie sous vir die eerste keer gemaak. Het die halwe suurlemoen se sap gebruik en omtrent 3/4 koppie kaas. Die sous was loperig. Ek stel voor dat dit verdik word met maizena. Het 1 eetl gebruik op 40 ml water en dit het gewerk.

HEERLIKE KARAMEL SOUS AS VERSIERSEL
Laaste van die sjokolade karamel koek/muffins/cup cakes wat van gisteraand se bak, oorgebly het. Ek wou karamel sous bo-oor sit. Baie resepte gekry. Een wat baie maklik was wat ek bietjie verander het om nie n sous te wees. (Na die tweede probeerslag)
1 koppie suiker
Kwart koppie water
125 g botter
5 ml vanilla

Kook suiker en water stadig tot suiker oplos.
Los op plaat tot karamel kleur, moenie roer nie, hou dop dit verkleur vinnig as dit begin verander.
Haal van hitte af.
Roer of klits botter by.
Roer vanilla by.

As jy dit dunner wil he vir ‘n sous oor roomys of wafels. Gooi n halwe koppie room of melk by.
Resep en foto: Ellouise Grundling
2de foto : Erika van der Westhuizen

OCEAN BASKET SE KNOFFEL EN SUURLEMOEN SOUSIE
1 kg Romi margarien
1 liter room
60 g vis speserye
200 g fyngedrukte knoffel
125 ml suurlemoensap
20 g koekmeel
1 kg mossels

Smelt die Romi margarien en voeg dan die room, suurlemoensap, vis speserye, knoffel en meel by.
Roer aanhoudend oor ‘n lae hitte.
Moenie te lank kook nie – net tot alles goed gemeng is.
Bedien oor vis, prons, mossels of enige seekos wat jy verkies.
Geplaas deur Cecil Dunhin

OCEAN BASKET’S GARLIC BUTTER SAUCE
150 g (±5 oz.) margarine/butter (preferably Romi)
250 ml (1 cup) fresh cream
2 tablespoons lemon juice
1 teaspoon Aromat/fish spice
¼ teaspoon parsley
1 teaspoon Portuguese spice
2 – 3 fresh chopped garlic
Melt margarine/butter in a pot. Add the cream, lemon juice and other spices.
Do not allow the sauce to come to a boil as it will over cook. Simmer until it thickens.
Pour over cooked prawns/half-shell mussels/fish/steak and top with chopped parsley & lemon wedges on the side.
Serve hot with spicy rice and crispy chips.

TALISSA SE OCEAN DELIGHT SOUSIE
Vannaand se kos was vis in die oond,homemade chippies en n sous wat nou nie meer in die pot n druppel oorhet nie!
2 eetlp botter
1 eetlp olie(ek verkies EVOO)
3 knoffel huisies,fyn gemaak
Sout en peper na smaak
So 3 eetlp suurlemoensap
3 bayleaves
50 ml room
Smelt botter met die olie,gooi die knoffels in en prut so 5 minute.
Gooi die sout en peper met die suurlemoen sap en bayleaves by en prut vir 2 minute op lae hitte
Net voor jy reg is om op te skep,gooi die room by en wag laat dit lekker warm word en klein borreltjies begin. Bedien!
My ouers se nou weet hulle hoekom ek chef as n beroep gekies het.
Resep en foto:  Talissa Olwagen

HOT FUDGE SAUCE

Ingredients

½ cup of butter, soft
1 cup (of chocolate chips
1 can Sweetened Condensed Milk

Instructions

In a medium sauce pan on medium heat, melt the butter.
Stir in the chocolate chips.
Add the Sweetened Condensed Milk.
Stir well to combine. The butter will take a minute to incorporate into the sauce. It will be smooth and silky.
Store any leftovers in the refrigerator.

Recipe and photo: honestcooking.com

WHOLE BROWN MUSHROOMS IN CREAM SAUCE

INGREDIENTS
2 Punnets whole brown mushrooms wiped clean
3 tbsp garlic butter I use the Woolies one
2 sprays lemon juice (bottled is fine)
Garlic Salt, black pepper, Aromat, garlic and herb seasoning, fresh chopped parsley

METHOD
Sauté the mushrooms stir frying them in the butter add your spices, add lemon juice parsley and cook stirring in the pan for 6 mins or until they tender. Lastly add 1/2 cup of cream to pan and heat through. Don’t let it boil. Add extra chopped parsley.

SOURCE/PHOTO: Gail Haselsteiner

LEKKERSTE HOTDOG SOUS
Die lekkerste hotdogsous. Hierdie is ‘n bja bja leke sous.
3 eetlepels gesmelte botter
½ koppie asyn
1 teelepel mosterdpoeier
1 koppie tamatiesous
Sout, peper en paprika na smaak (kan die paprika uitlos)
2 eetlepels worcestersous
½ koppie suiker
1 groen soetrissie, fyngekap
1-2 uie, fyngekap
Meng alles en kook vir ongeveer 10 min.
Kan sous met bietjie maizina aangemaak met bietjie water, verdik indien te dun.

NOTA: Sous vries ook baie lekker. Haal net vroeg uit, ontdooi by kamertemperatuur en verhit in mikrogolf.

Resep en foto: Tanya Smith

LEMON BUTTER SAUCE

Ingredients

150gr Margarine ( Preferably Rama)
250ml Fresh cream – Clover
2 Tablespoons lemon juice ( Fresh Lemon or LECOL Brand )
1 tsp Aromat
1/4 Tsp Parsley
1 tsp Portuguese spice

METHOD :
Melt margarine,Add fresh cream
Add lemon juice and other spices , Boil until it thickens

Resep:  Tracey-Leigh Hoffman

Photo:  gourmetsleuth

SUPER QUICK MAYONNAISE IN FIVE MINUTES
Ingredients:
• 2 eggs
• 1 tbsp of mustard
• 2 tbsp of white vinegar (I like to use the sweet white balsamic)
• pinch of salt
• 500 ml sunflower oil (approximately)
Directions:
1. Take a stick blender and break two eggs in it. Whole, no need to split them.
2. Add a tablespoon of mustard. I like to use whole grain mustard as it add a bit of extra color to the mix and is just delicious.
3. Add a little salt and 2 tablespoons of white vinegar. Immediately add a decent splash of oil to it and turn the stickblender on for about 10 seconds.
4. Open the blender, add another large splash of oil, turn again. Repeat this a couple of times until your mayonnaise has the required consistency. If it becomes too thick to turn around, you can add a little bit of either lemonjuice, water or vinegar to thin it again.
5. And that’s it. Done in 5 minutes!
Source: Masterchef Australia.
Photo: watchingamerica

MISSISSIPPI COMEBACK SAUCE

Makes a pint jar full.

1 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1 tsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon ground black pepper
– 1/2 teaspoon Tabasco sauce
– 1/4 cup 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”.

Resep ingestuur:  Koos van der Merwe