My review is not about Tabasco sauce, but a variation of different sauces and how to make them. Whether you are using sauces to mix with food, top food, serve on the side, or drizzle on a plate, sauces can really spice up a dish.
Lumpy sauce? This can be avoided by using a wire whisk.
If you are going to use flour or cornstarch to thicken a sauce, add a little cold water first, this prevents the flour and cornstarch from clumping.
Enjoy these few quick sauces –
Teriyaki Sauce
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoons white vinegar
1/4 teaspoon pepper
2 cloves garlic, finely chopped
Mix all ingredients. Use sauce immediately or cover and refrigerate for up to 2 weeks. You can also freeze this sauce for up to 1 year.
Sweet & Sour Sauce
1/2 cup packed brown sugar
1 tablespoon cornstarch
1 (8-oz.) can of crushed pineapple (drain and reserve juice)
1/3 cup white vinegar
1 tablespoon soy sauce
1/4 cup finely chopped green or red bell pepper
Mix sugar and starch in 6-quart sauce pan. Add enough water to reserved pineapple juice to measure 1/2 cup. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in pineapple and bell pepper.
Use immediately or cover and refrigerate up to 2 weeks. You can also freeze this sauce for up to 1 year.
Hollandaise Sauce
8 tablespoons butter (1 stick)
3 egg yolks
1/2 teaspoon salt
pinch of dry mustard or cayenne
1 tablespoon freshly squeezed lemon juice (can add more to taste)
Melt butter in a small saucepan over low heat or in microwave (Do Not let brown). Mix all other ingredients and blend in a blender. Drizzle in the butter (mixture will be thick). Taste and add more lemon juice or other seasonings if necessary. Pour into a container and serve or keep warm by placing sauce in a bowl and nesting the bowl in a bowl filled with hot water, stirring occasionally for up to 30 minutes.
And there you have it! Please enjoy.