Sauces

Peter Valder showed how to make sauces to enhance the flavour of good, old-fashioned, plain foods.

Seafood sauce

3 tablespoons mayonnaise
2 teaspoons tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons hot chilli sauce
Vary to taste

Mix thoroughly, put into separate containers and serve with cold seafood.

Apple sauce

This wonderful old stand-by goes well with meats like pork and duck. 

4 green apples
3-4 tablespoons white sugar, to taste
juice 1/4 lemon
lemon rind
6 cloves
3-4 tablespoons water

1. Peel, quarter, core and slice the apples. Put the apple slices into a saucepan and add the sugar.
2. Add the lemon juice, then the lemon rind, pushing it down amongst the apples, and then add the cloves and water.
3. Put the lid on the saucepan, bring to the boil then simmer for 15 minutes or until the apple slices are completely tender. When done, remove the cloves and lemon rind.
4. Beat the stewed apple with a fork until smooth, then serve.

Hard sauce or brandy butter

125g butter
125g icing sugar
small sherry glass of brandy

1. Add the icing sugar to the butter a little at a time and mix thoroughly to a creamy consistency.
2. Add the brandy a little at a time, and mix until thoroughly incorporated.
3. Put the mixture into a serving bowl, and serve with your Christmas pudding

Copyright CTC Productions 2001