Category Archives: Sauce

Avgolemono (egg and lemono sauce)

Avgolemono is a sauce made with egg and lemon. It is added to soups or casseroles in order to provide body and flavour at the same time. It can miraculously transform a particularly thin soup disguise its flats. Primarily it is added to fish soups, chicken soups and tripe soup, or casseroles like lamb fricassee, lamb with fresh green peas, pork with celery, stuffed courgettes, dolmathes, most of the globe artichoke dishes, etc.

There are various ways of making avgolemono, some adding cornflour to make it thicker, some adding tablespoon of milk to make it whiter.

once you add the avgolemono never let the dish boil.

The easiest and most common method

2 eggs

juice of 1-2 lemons

Beat the eggs with a tablespoon of cold water for 2-3 minutes with a fork, add the lemon juice and beat it together for about 1 minute. Start intruding, slowly, tablespoons of the hot (but not boiling) sauce from the casserole or soup that the avgolemono is intended for, beating at the same time. Once 4-5 tablespoons have been added we assume that the avgolemono has acquired a mild warmth, and we can add it to the saucepan. It should be poured in very slowly, while stirring with a wooden spoon at the same time.

If it is a casserole with fragile contents like artichokes, pour the avgolemono sauce slowly all over and immediately rotate the saucepan and keep the sauce moving for 1-2 minutes. This should always be done away from heat. Return the saucepan on very gentle heat for few seconds, in order to thicken a egg a little. Keep stirring or rotating in the meantime.

A safer version

Separate the eggs and use only the egg yolks. Beat the egg yolk with a tablespoon of water for 1-2 minutes, add the lemon and continue as in the previous basic method. It is in this method that sometimes it is advisable to add an extra yolk if there  is a considerable amount of food that the sauce has to cover. This does not become light and fluffy as the previous one does. It is thicker and creamier.

A complicated version

Separate the eggs and beat the egg whites until they stay in soft peaks. Add the egg yolks and beat to gether for 2 minutes until well amalgamated. Add the lemon juice, beat together a little and start adding tablespoons of the hot sauce or soup as describe in the first method. This method results in the lightest and fluffier appearance and it is preferred for soups as it makes them look frothy. Beating the egg whits first safeguards them also against the heat.


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Posted by on October 27, 2011 in Greek Food, Sauce


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Italian Sauces

Sauces are used extensively in Italian cookery, to enhance the flavours of everything from meat, fish,pasta or risotto to salads. Whether a fragrant Pesto or a sweet, sumptuous Amaretto cream, they will bring delight to your tastebuds and style to your cooking.

Sugo di Carne(Meat sauce)

Serves 4

75 g / 3oz unsalted (sweet) butter

1 large onion, finely chopped

2 garlic cloves, minced

1 celery  stick, chopped

2 carrots, chopped

450g / 1 lb minced (ground) beef or lamb

4 large tomatoes, skinned, seeded and chopped

1 tbsp chopped fresh thyme

4 tbsp red wine

120ml beef or lamb stock

salt and freshly ground black pepper

Melt the butter in a saucepan and fry (saute) the onion for 2 minutes. Stir in the celery, garlic and carrots. Cook for 5 minutes. Add the beef and cook stirring until browned and all the grains are separate. Add the tomatoes, thyme, wine and stock and reduce the heat. Simmer gently for 40 minutes. Season well with salt and pepper and serve hot over pasta.

Salsa Besciamella (Basic White Sauce)

Serves 4

40g / 3 tbsp unsalted (sweet) butter

25g / 1 oz plain (all-purpose) flour

300ml milk

1 bay leaf

salt and freshly ground black pepper

Melt the butter in a saucepan. Blend in the flour. Heat the milk and add it to the flour a little at a time, stirring well. Add the seasoning and bring to the boil, stirring all the time, until the mixture thickens. simmer for 2 minutes. Discard the bay leaf before use.

Salsa Napoli (Napoli Sauce)

3 tbsp olive oil

2 garlic cloves crushed

1 tbsp chopped fresh rosemary

4 tomatoes, skinned, seeded and chopped

1 tbsp savory or thyme, chopped

3 tbsp lime juice

Salt and freshly ground black pepper

Heat the oil in a saucepan and cook the garlic, rosemary and tomatoes for 10 minutes until the liquid has reduced to a thick sauce. Add the savory and lime juice and puree in a blender if desired. Season to taste with the salt and pepper. Serve with pasta,fish or chicken.

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Posted by on October 21, 2011 in Italian foods, Sauce


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qucik sauces recipes

Beurre manie

This is simply mixture of butter and flour which can be used for thickening sauce quickly. Mix 3 oz (75g) of butter together with 2 oz (50g) of flour using a fork, until they form a smooth paste. Add a few small knobs of this to the sauce while it is simmering. Do not stir it in, but simply tip the pan to allow the beurre manie to spread. When the sauce thickens –  after a few second – serve at once.

If you make larger quantities of beurre manie you can store it in the fridge in a screw -top jar and use it as required.


Beat 2 eggs is a saucepan, add 1 tablespoon of cornflour, the juice of 1 lemon, and 1 pint of boiling chicken stock. Heat, whisking all the time, until the sauce is thick and frothy. serve with chicken, fish or meatballs.

Barbecue sauce

Soften 1 finely chopped onion in butter, stir in 1 teaspoon of tomato puree and cook for 3 minutes. Then add a mixture of 2 tablespoons each of vinegar, brown sugar and Worcester sauce. 2 tablespoons of dry mustard and 1/4 pint of water. Simmer for 10 minutes before serving.

Home made bouquet garni

Warp springs of parsley and thyme a bay leaf and a strip of orange peel in a curl of leek ( instead of muslin ). Use for adding flavor to simmering stews. Remember to remove before serving.

Bread sauce

You don’t make breadcrumbs for a bread sauce. First, put a whole peeled onion into 1 pint of milk with a bay leaf, bring to the boil,then remove  from the heat, cover and leave to infuse for 30 minutes. Take out and discard the onion and bay leaf, add 3 thick slices of bread without crusts and leave to soak for 10 minutes. Beat to puree with a wooden spoon, then cook gently until the sauce is thick, adding 1/2 oz (15g) of butter, 1 tablespoon of cream and salt and pepper to taste.

Horseradish sauce

Grate 2 tablespoons of fresh horseradish and combine with 2 tablespoons each of lemon juice and sugar, a pinch of dry mustard and small carton of whipped double cream. serve with beef or fish.

Blender mayonnaise

Blend a whole egg with 1/2 teaspoon salt and 1/4 teaspoon dry mustard for 30 seconds, then add 1 tablespoon of lemon juice or wine vinegar and blend for 10 seconds more. Now add a scant 1/2 pint (275ml) of olive oil very gradually, drop by drop at first, through the lid, blending all the time. (The mayonnaise wont start to thicken until half of the oil has been added .) When it is all blended, transfer to a screw -top jar and store in the fridge for up to a week.

Mint sauce

Wine vinegar gives more subtle flavour than malt vinegar, and is less likely to overwhelm the taste of lamb. Use 1 tablespoon of wine vinegar for every 3 tablespoons of chopped fresh mint, together with 3 tablespoons of water.

Parsley butter

Cop 3 tablespoons of fresh parsley very finely. Rinse out a mixing bowl with hot water, and using fork, work the parsley together with 4 oz (125g) of butter and few drops of lemon juice. Chill until firm and serve with hot vegetables or fish.

Home made tartare sauce

Combine 1/4 pint (150ml) of mayonnaise with 1 tablespoon of lemon juice, 2 teaspoons each of chopped gherkins, chopped capers and chopped parsley , and 1 teaspoon of  chopped chives. Leave to stand for at least 1 hour.

Fresh tomato sauce

Heat 1 tablespoon of olive oil in a heavy pan, cook a crushed clove of garlic and 1 chopped onion in it gently until transparent, then add 1 chopped carrot, 1lb (450g) of peeled and chopped tomatoes ( tinned Italian ones are just as good as fresh ) 1 tablespoon of tomato puree, some chopped fresh herbs such as parsley, marjoram and basil, a pinch of salt, a pinch of sugar and some freshly ground black pepper. Simmer for about half and hour, until the tomatoes are reduced to a pulp, serve with pasta, meatballs, etc

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Posted by on October 14, 2011 in Sauce



Chicken Brests and Armond in Creamy Cheese Sauce

05,06 Chicken B rests

06 oz button mushrooms, sliced

1/2 oz cornflour,

1 1/2 oz butter,

1/2 pint milk

04 oz grated cheddar cheese,

1/2 pint single cream,

02 egg yolks,

01 large clove garlic, crushed

Sprinkling of grated Parmesan,

salt, black pepper,

03 oz flaked almonds,

dessertspoon dried oregano

rub the chicken breasts with a little butte or oil and roast them for 30 minutes in a fairly hot oven, gas 6 (400 F/ 200 C). Slice them in to thin slices and a range in a large earthenware dish. Fry the sliced mushrooms gently in two – thirds of the butter until only just softened. Fry the flaked almonds in a butter until just golden. At most of the flaked almonds to the chicken and mushrooms in the earthenware dish but reserve about a quarter of the nuts for final decoration. Sprinkle all with oregano. Keep warm. Make a white sauce by melting the remaining butter in a heavy medium size saucepan.  Stare in the  cornflour until smooth. fairly gradual add the milk. bring to the boil and simmer for 3 minutes stirring frequent. add the grated cheddar and crushed garlic and stir until melted. take off the heat and stir in the cream and egg yolks. Put back on a gentle heat add salt and black pepper to taste and heat up but do not boil. Pour over the chicken mushrooms and almond mixture.sprinkle top with grated Parmesan and finally reserve almonds. serve, or keep it warm in a low oven until your ready to eat it.I think this is best eaten with fresh crispy bread and a salad but you could have new potatoes or rice and broccoli would go very well with the cheesy sauce.


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Posted by on June 4, 2011 in Sauce


Salsa alle noci (Walnut sauce)

serves 2

50g walnuts

25g fresh parsley

50ml olive oil


freshly ground black pepper

grated Parmesan cheese

Roughly chop the walnuts and parsley. fry these ingredients in the olive oil for 10 minutes. adding salt and pepper. sprinkle Parmesan cheese

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Posted by on May 31, 2011 in Italian foods, Sauce, Vegetarian


Sugo con anitra (Duck Sauce)

This sauce ideal for polenta and pasta dishes 

2-3kg duck

1 medium sized onion, peeled and chopped

duck liver, chopped

handful each of basil, marjoram and oregano leaves

2, 397g tins Italian peeled tomatoes

1 tablespoon tomato puree

400 ml water


freshly ground black pepper

for the marinade

1 celery stick

1 carrot

1 small onion, chopped

2 tablespoons olive oil

juice of 1/2 lemon

3 sprigs sage

1 pinch oregano

Clean the duck. Mix together the marinade, pour it over the duck, and leave overnight. when it has marinated, cut it into10-12 pieces and put it aside. Slowly cook the chopped onion in the marinade until tender. Now add the chopped liver and herbs, and the duck pieces.Over a low heat, let the duck cook,so that is fat melts, for about 40 minutes, stirring occasionally. add the strained tomatoes and the tomato puree diluted in half the water. Season. Simmer for a further 45 minutes until the meat is well cooked and the sauce fairly thick. if the duck is still hard when you push a fork in, add the rest of the water and cook for little longer.

use this sauce on top of polenta or for a pasta dish. place some of the pieces of meat on top of each portion. You can also cook young goose this way.

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Posted by on May 31, 2011 in Italian foods, Sauce


Salsa Italiana ( Italian Sauce)

1 tablespoon olive oil

1 medium-sized onion, peeled and chopped

100ml white wine

100g mushrooms,thinly sliced

a sprig of thyme

1 bay leaf, chopped

300ml stock

heat the oil in a large saucepan over moderate heat and add the onion. when tender, add the wine, mushrooms, thyme, bay leaf and the stock. Simmer for 15 minutes.

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Posted by on May 31, 2011 in Italian foods, Sauce