Seafood Dressing for Prawn Cocktail using bottles Anchovies
Anchovy fillets, sliced then mashed with a knife

10 Fillets

1 cup mayonnaise
1T Tabasco
1 T tomato sauce
1 T Worcestershire sauce
black pepper to taste, no salt!!!!

Mix all, and mix through cooked pealed and devained prawns

Can whizz with stick blender

BRON- Minnie Fourie

SOUSPOEIER BEREMENGSEL
500 g bruismeel
250 g Bisto
1 pak Beesstert soppoeier
1 pak Sampioenroom soppoeier
1 pk Bruinuie soppoeier
1 pak Tamatieroom soppoeier

Meng alles saam en skep in houers en bêre in yskas, gebruik soos nodig, droog of meng met water.
Foto:  Tinkie Theron

PAM SE TARTAR SOUS

Hier is n resep vir tuisgemaakte tartar sous. (heerlik)

250 ml mayonnaise
3 medium agurkies gesny
1 knoffelhuisie gekneus ,(opsioneel)
2 jong uie gekap
30 ml (2eetl) vars gekapte pietersielie
15 ml (1 eetl) gekapte soetrissie
5 ml Franse mosterd
10ml ( 2eetl) suurlemoensap
varsgemaalde swartpeper na smaak

Meng alles deeglik saam. Bewaar in die yskas in n lugdigte houer.

Heerlik saam met vis en tjips en slaai.

Ns. Ekt sommer gewone mosterd sous gebruik, en die knoffelhuisie weggelaat en dis nogsteeds lekker.

Resep:  Pam Saal
Foto:  Tina Sauerman

TUISGEMAAKTE JIMMY SOUS
Hierdie is ‘n tuisgemaakte “Jimmy”s sous”
250 ml tamatiesous
125 ml Worcestersous
30 ml vrugte blatjang
5 ml mosterd poeier
30 ml wit asyn

Meng alles goed saam en hou in die yskas. (jy kan dit ook koop by die winkels as JIMMY’S SOUS)
Resep:  Rina Smit

Photo and recipe:  Yvette Sleigh
I am SO EXCITED about sharing my Jimmy Sauce. Thank you!
I used this recipe and enjoy adding in optional extra’s so here goes:
Stick to Tuisgemaakte JIMMY SOUS
With extra’s:
5 ml mixed herbs
5 ml garlic and ginger paste
5 ml lemon juice
5 ml olive oil, and last but not lease
5 ml Nescafe instant coffee
I think it is TOTALLY delicious.

TUISGEMAAKTE TAMATIESOUS
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

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 enige van jou geliefde disse

HOW TO MAKE MC DONALDS BIG MAC SAUCE
½ cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
⅛ teaspoon 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.
Recipe posted by Rina Kleinhans

Combine 2 cups juice from blanched loquats with 2 cups sugar. (see Blanching above) Bring to boil, cook over medium heat until syrup spins a 2-inch thread when dropped from a spoon (230 degrees to 234 degrees Farenheit on candy thermometer), about 20 minutes. Cool completely. Add 2 cups peeled, halved, seeded loquats. Chill, then serve over ice cream. Makes about 3 cups sauce.
Loquat recipes

MONKEY GLAND SAUCE
Fry 5 sliced Onions and 10 cloves crushed Garlic till soft.
Add  the following:
2,5 cups water
10 crushed tomatoes
5 cups All Gold Tomato Sauce
2,5 cups worcestershire Sauce
4 cups chutney
5 tablespoons brown sugar
10 tablespoons vinegar
10 teaspoons tobasco
Simmer on medium to low heat for 20 minutes.
Voila Enjoy!!!
RecipeTinus Pretorius

HOT PEPPER MUSTARD

A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.”
Ingredients
40 banana peppers (5 inches long), stems removed
4 cups prepared yellow mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water
Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

Source -ALLRECIPES