NOT Chicken tonight sauces - recipes?

booter

I do my own honey & mustard sauce, without cream (I find shop bought too creamy). I haven't got a specific recipe, but make a roux (using equal quantities of flour/butter) add a bit of salt and pepper, milk, large teaspoon wholegrain mustard and dessert spoon of honey - all to taste. It's as easy as that! All depending what I'm serving it with, I'll add other bits & bobs (soy sauce, chilli flakes, Worcester sauce, apple juice - whatever really!) I'm not veggie, so I eat the sauce with chicken (just honey and mustard), pork (with apple sauce, soy & chilli), steak (chilli & Worcester), - adding the reduced meat "juices", and I do a variation with added veggies (carrots, onions, peppers, but no honey), with fish. HTH

Auntie_Sceb

meritaten that sounds like my Sunday dinner 'special gravy' though as I'm veggie it tends to be mushrooms, onion, gravy granules splash of whatever wine is about!

booter That sounds like the sort of thing I'd like - certainly would be cheaper without cream and I have both wholegrain mustard and honey in already. I'm always scared of flour in case it tastes like flour!

ciderwithrosie_2

I do chicken in a leek and mushroom creamy sauce.

Brown your chicken portions, then add some sliced leeks and mushrooms to soften. Add some hot chicken stock (I just do an oxo and water from the kettle), some herbs if you like, black pepper, Worcester sauce and I like a pinch of ground cloves in mine but can leave it out. Simmer until the stock is reduced and thicker and the chicken is cooked. Add about 3 tblsps double cream and check the seasoning.

meritaten

booters recipe sounds lovely - think I will give that a go. I make a white sauce in this way and add loads of cheese and a little mustard to make a cheese sauce or fried mushrooms or sometimes just leave it white but well seasoned and add chicken and mushrooms and a chicken stock cube to make a chicken pie.

don't be afraid of it tasting 'floury', cooking the butter and flour for a minute or so will stop that.

Auntie_Sceb

ciderwithrosie Yum that sounds good.

meritaten you've just given me inspiration. We've not had pie for ages as we're calorie counting BUT if I do like ciderwithrosie said chicken (quorn). mushroom and leek but kind of a pie - just a pastry lid that will cut the calories but it will feel like a pie.

(I never make a true roux because I'm scared of lumps - I tend to mix the flour and marg then gradually add the milk without heating for a few minutes - it works OK for cheese sauce. I'll have to learn to be brave if this prevents the flour taste)

booter

meritaten wrote: »

don't be afraid of it tasting 'floury', cooking the butter and flour for a minute or so will stop that.

Totally agree! I find that sometimes the roux will be too thick/solid (!) to cook properly so add milk a bit at a time to cook the flour properly.

Auntie_Sceb wrote: »

(I never make a true roux because I'm scared of lumps - I tend to mix the flour and marg then gradually add the milk without heating for a few minutes - it works OK for cheese sauce. I'll have to learn to be brave if this prevents the flour taste)

But this is what I do - maybe I'm not making a true roux then!? And any lumps get attacked with the whisk - it soon makes short work of the little blighters :rotfl:Oh well, whatever works eh? I always add the milk a little at a time, over a low-medium heat, beating like mad whilst doing it and adding a little more milk as soon as it's too thick iyswim. Just white sauce with added stuff I only really learned to do a roux/white sauce base a few years ago - one of the best things I've learned. All credit to James Martin on the telly :rotfl:

The only thing I've found, and I'm not sure why, but my honey & mustard doesn't appear to like having wine added It can separate really easily and ends up being a gloopy curdled mess Never mind - I'll just have to suffer drinking the wine from a glass

Auntie_Sceb

I think it's because I add most of my milk off the heat with a whisk because I'm a wimp (I seem to remember Delia Smith recommending this but I can't remember). That's what stops it being a proper roux. But I still say I'm making a roux I'll call you back if I get any phone calls during this crucial moment. It makes it sound like I know what I'm doing!

booter

Auntie_Sceb wrote: »

I think it's because I add most of my milk off the heat with a whisk because I'm a wimp (I seem to remember Delia Smith recommending this but I can't remember). That's what stops it being a proper roux. But I still say I'm making a roux I'll call you back if I get any phone calls during this crucial moment. It makes it sound like I know what I'm doing!

:rotfl::rotfl:

trina2010

i make a honey and mustard sauce which i reckon must work out pretty cheap per portion but i couldnt tell you exactly how much because the ingredients are all ones i have in the house anyway. i dont have quantities though as i just do it by eye/taste.
meat/quorn and onions into the pan plus any other veg you want adding, cook with a bit of worcester sauce and salt and pepper. add wholegrain mustard and honey and mix well, let cook through for a minute or 2 and add soft cheese (philly style, cheap as you like). makes it nice and creamy, no roux and splits much less easily (ive never managed to split it this way but have many times before using cream or yoghurt)

trailingspouse

I don't like shop-bought sauces and such-like (too much salt and they usually have that 'processed' taste) so I don't know if my method works out cheaper.

Basic white sauce - melt butter (or marg, or olive spread, or whatever), add flour and stir over the heat for about a minute. Take off the heat and add milk, return to the heat and stir until it thickens. You're going to ask me for quantities, aren't you? About an inch square of butter, about a soup spoon of flour, and I pour the milk until the hissing stops. Sorry.

Once you've made the basic sauce, you can add cheese, or mushrooms, or onions, or parsley, or for a pie I might add chicken and broccoli, or chunks of fish.

For a more 'Italian' sauce, I use a tin of chopped tomatoes, and add some cream cheese, pesto, and herbs. Add pasta and veggies (aubergine, courgette, peppers).