Category Archives: Souse / Sauces

BALSAMIESE SOUS
¼ koppie balsamic vinegar
2 teelepels bruin suiker
1 eetlepel fyn knoffel
½ teelepel sout
½ teelepel swart peper
¾ koppie olyf olie

Giet alles in ‘n toeskroef houer en skud goed tot suiker opgelos is.
Gebruik as slaaisous.
BRON- Franco Dippenaar

TARTAR SOUS
30 Jaar na die resep gesoek:
1 bottel Capers in asyn
1 bottel Pickels uie medium
1 bottel Agurkies medium
Rasper bogenoemde.

Meng by:
1 koppie rou uie, fyn gerasper
2-3 druppels Tobasco sous
mayonnaise (soveel as jy wil hê)
½ blikkie kondensmelk
Heerlik verby!
Resep: JH Du Pisani

The easy way to turn red wine into a rich sauce
Ever wonder what to do with leftover wine? That is, if you have any. This red wine reduction sauce is the perfect way for oenophiles of all levels to use up wine from last night or to put that just-opened bottle to use for something besides sipping. Half a cup of wine can be reduced into a rich sauce for two. This one is simple and fast to make. You can easily drizzle it over a filet or pork chops, or even use it as a base to braise short ribs. No need for culinary school to achieve success here, even the kitchen rookie can accomplish this rich sauce.

Servings: 2 servings
Ingredients
olive oil, for coating the pan
1/4 cup shallots, minced
1/2 cup red wine
1/2 cup beef stock
2 tablespoons butter
to taste 1 tablespoon rosemary, chopped, optional Continue reading→

A red wine reduction sounds impressive, but it isn’t as difficult as you might think. You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned bits, then proceeding with the recipe as follows. The deglazed bits add wonderful depth of flavor to the sauce.
Ingredients
2 cups Roasted Chicken Stock
1 cup zinfandel or other fruity dry red wine
1/3 cup finely chopped shallots
1 tablespoon tomato paste
1 thyme sprig
5 teaspoons butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper Continue reading→

KNOFFEL-EN KAASSOUS
1 ui
1 teelepel knoffel
olyfolie vir braai
1 pakkie gesnyde sampioene
1 pakkie knoffelsous
1 pakkie kaassous

Braai die ui en knoffel saam in bietjie olyfolie.
Voeg sampioene by en braai tot gaar en sag.
Maak die pakkies knoffelsous en kaassous aan volgens die instruksies op die pakkies, voeg by en meng goed deur.

Bron en Foto: Stompie Theron Borman

CREAMY LEMON BUTTER SAUCE
This rich, creamy lemon sauce is delicious served with fish. You can also add other spices to it for extra flavour such as garlic or mixed fish spice.
125 ml (1/2 cup) thickened cream
20 g butter (if you are using unsalted butter, add salt to taste)
1 1/2 tablespoons (30ml) fresh lemon juice
1 tablespoon finely chopped parsley Continue reading→

BEET SALSA
3 gaar bete
3 teelepels olyfolie
2 uie, in blokkies
1 teelepel fyn knoffel
1 teelepel fyn gemmer
3 teelepels soya
3 teelepels rysasyn
1 eetlepel suiker
knippie rooipeper

Sny bete in blokkies. Continue reading→