Hot Savoury Sauces
No ratings yet
Ingredients 5 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Many of these sauces can be used as either pouring or coating sauces (see page 179).
- APPLE SAUCE (served with poultry, pork, etc.) 1 Ib.
- apples + pint water 2-3 oz.
- sugar 1 oz.
- butter or margerine Method: Peel, core and slice the apples.
- Stew them in a saucepan with the sugar and water until they are tender.
- Beat to a pulp or pass through a sieve.
- Add the fat and reheat.
- Note: This sauce may be prepared in the oven.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Sieve