Which sauce do I present with my BBQ ??? Part 2.

Hey my Sweetypies, here I am with part two of the sauces. As a little extra I will give you three dip sauces. I hope you liked it and please, feel free to post your comments or share your thoughts with me. I would love that. ENJOY !! You find some more sauce recipes on my blog, see 'sauces and more' on 6/2/13)
We start with the basic recipe for mayonnaise, maybe some of you already know how it is done. And remember, this is just a basic recipe so be brave and dare to experiment, my Sweeties.





Mayonnaise.
(For 4 pers., preparation: + - 10 min.)


You need:
- 1 egg yolk
- 1 tsp. mustard (may be dyonmosterd)
- 250 ml. (corn) oil
- 1 tbsp. lemon juice
- Salt & pepper
- A bowl
- A whisk
- a spatula
- A bowl or jar with lid


Preparation:
First of all, let all the ingredients reach room temperature (which is very important). Is that ok, then stir the egg yolk together with the mustard, lemon juice and salt & pepper, in the bowl. Whisk , little by little, the oil through it untill the mayo has the desired thickness. Taste and add, if necessary, some salt & pepper, lemon juice or mustard. Scoop it into the bowl or jar with lid and store it away in a cool place.






Andalouse.
(For 4 pers., preparation: + - 30 min. and cool down time.)


You need:
- 375 ml. mayonnaise (see recipe)
- 1/2 red paprika, seeds removed and cut in half
- 1/4 green paprika, seeds removed and cut in half
- 2 tbsp. tomato paste
- Salt & pepper
- a baking tray
- A plastic bag
- A bowl
- A blender or food processor
- A spatula
- A bowl or jar with lid


Preparation:
Preheat the oven, grill setting. Place the paprika halves, skin side up, on the baking tray and place under the grill until there start to form black blisters on the skin. Remove from the oven, put them in the plastic bag and leave to cool. Afterwards you peel the paprika halves and cut them into cubes. Put them in the bowl and add the tomato paste and mayo. Mix fine. Taste and season with pepper and salt. Scoop into the bowl or jar with lid and put it in a cool place.






Cocktail Sauce.
(For 4 pers., preparation: + - 20 min.)


You need:
- 4 tbsp. mayonnaise (recipe)
- 1 tbsp. ketchup
- 100 ml. cream
- 1 tbsp. whiskey or brandy
- tabasco
- Salt & pepper
- bowls
- A whisk
- A spatula
- A bowl or jar with lid


Preparation:
Put the mayonnaise in a bowl and stir in the ketchup and whiskey or cognac. Beat the cream half up in another bowl and toss that into the mixture. Season with salt & pepper and tabasco. Do not forget to taste ;-) Scoop into the bowl or jar with lid. Place it somewhere cool until you gonna serve it.






Tartar sauce.
(For 4 pers., preparation: + - 20 min.)


You need:
- Mayonnaise (recipe)
- 1/2 bunch chives, washed and dried, finely chopped
- A few sprigs of parsley, washed and dried, finely chopped
- 4 tbsp. capers, drained and sliced
- 3 sour gherkins, drained and very finely chopped
- Salt & pepper
- a bowl
- a spatula
- a jar or bowl with lid

capers

Preparation:
Put all the ingredients, together with a big scoop of mayo in the bowl and mix well. Season with salt and pepper and add, if necessary, some more mayo. Scoop into the jar or bowl with lid and put away in a cool place.




For these next 3 recipes, you do not need the mayonnaise any more.




Garlic sauce. (see also recipe on 6/2/13, 'sauces and more')
(For 4 pers., preparation: + - 20 min.)


You need:
- 1 egg yolk
- 2 tbsp. lemon juice
- 2 cloves garlic, peeled
- A garlic press
- 3 tbsp. yogurt
- 100 gr. fromage
- 1 tbsp. mustard
- Salt & pepper
- A bowl
- A spatula
- A jar or bowl with lid

fromage

garlic pers.

Preparation:

Stir the egg yolk smooth in a bowl with the mustard, lemon juice and yogurt. Stir in the fromage. Press the garlic and season with salt & pepper. Spoon into the bowl or jar with lid and put away cool.

Provencal sauce.

(For 4 pers., preparation: + - 45 min.)

You need:

- 1 red paprika, washed, dried, seeds removed and diced

- 1 yellow paprika, washed, dried, seeds removed and diced

- 1 green paprika, washed, dried, seeds removed and diced

- 1 onion, peeled and chopped

- 2 cloves garlic, peeled and chopped

- 400 gr. diced tomatoes (canned)

- 1 bay leaf

- Provencal herbs

- sugar

- olive oil

- Salt & pepper

- A cooking pot

- A bowl

Provencal herbs

Preparation:

Fry the onion and garlic until soft in a little olive oil. Add the paprika dices in and let it simmer. Add the tomatoes and the bay leef. Season with the Provencal herbs, salt & pepper and a pinch of sugar. Taste and season some more, if needed. Let simmer for + - 1/2 h. or until well cooked. You can serve this sauce hot or cold.

Barbecue sauce.

(For 4 pers., preparation: + - 40 min.)

You need:

- 5 shallots, peeled and chopped

- Grated zest of 2 untreated oranges 

- 800 gr. diced tomatoes (canned)

- 200 ml. sinaasppelsap

- 75 gr. candied ginger, chopped

- 100 ml. honey

- tabasco

- olive oil

- Salt & pepper

- A cooking pot

- A mixer

candied ginger

Preparation:

Sauté the shallots in olive oil, stir in the ginger, orange peel and honey. Deglaze with the orange juice and add the tomatoes. Let cook for 1/2 h. Mix and season to taste with salt & pepper and tabasco. This sauce also can be used hot or cold.

TOFUNAISE sauce.

(preparation: + - 15 min.)

You need:

- 125 gr. tofu, diced

- Juice of 1/2 lemon

- 4 tbsp. (sunflower) oil

- 1 tbsp. apple juice

- 1/2 tsp. mustard

- Salt & pepper

- A food processor

Preparation:

Put all ingredients (except the lemon juice) in the food processor and blend until it becomes a smooth, delicate sauce. Season to taste with lemon juice and pepper & salt.

TIP:

If you make this dip sauce a little more fluid then can use it as a vinaigrette on a salad.

Mixed with some grated carrots or celery is it delicious on sandwiches.

And now the three dip sauces.

PAPRIKAdip.

(Preparation: + - 25 min.)

You need:

- 1 red parika, seeds removed and chopped

- 5 tbsp. ketchup

- 2 tbsp. sugar

- 1 tbsp. white wine vinegar

- 1 tbsp. soy sauce

- 1 tbsp. olive oil

- tabasco

- Salt & pepper

- A cooking pot

- A mixer

Preparation:

Heat the olive oil in the cooking pot and fry the paprika pieces for 2 to 3 min, without browning. Add the sugar, ketchup, soy sauce and white wine vinegar. Season to taste with salt & pepper and tabasco. Leave to simmer for 3 to 5 min. and mix until smooth. Allow to cool.

TIP:

Crush a few cubes of feta and stir it under the sauce.

RED CABBAGE dip.

(Preparation: + - 20 min.)

You need:

- 2 red beets, steamed and cut into pieces

- 125 gr. sour cream

- 1 tbsp. lime juice

- 1 tsp. cumin

- 1 tsp. coriander

- Salt & pepper

- A food processor

Preparation:

Place all ingredients in the food processor and blend it until smooth. Season with pepper & salt.

Hummus dip.

(Preparation: + - 20 min.)

You need:

- 400 gr. chickpeas (canned), rinsed and drained

- 1/2 small red pepper, deseeded

- Fresh coriander leaves, finely chopped

- 3 tbsp. lemon juice

- 1 clove garlic, peeled

- 1 tbsp. or ricotta of fresh cheese

- 3 tbsp. olive oil

- 1/3 tsp. paprika powder

- Salt & pepper

- A mixer

- A bowl

Preparation:

Put the drained chickpeas, the olive oil, the lemon juice, the half red pepper and garlic into the bowl. Mix it all finely and season with the paprika powder and salt & pepper. Stir in the ricotta (or cream cheese).

So my Sweetypies, that was it for now. Hope to hear from you soon.

Eat them,

The Veggie Lady
Check out my other blog!