Basic and Creamy Vinaigrette (oil and vinegar dressing)
Add your own spices to this timeless dressing.

Tzatziki - Classic Greek Dressing

Peanut Sauce - Nice for chicken and rice

Beef Demi-Glace - Traditional rich beef gravy with a hint of Sherry

3/4 cup oil (Canola, Olive, Sunflower, Peanut)
1/4 cup Vinegar (Or lemon juice, grapefruit juice, orange juice)
1/2 teaspoon salt
Dash pepper

Best prepared in a container that you can shake. Add 1 teaspoon (or more..) Dijon or dried mustard and 1 egg yolk for a creamy vinaigrette. This can also be used as a marinade.

2 tablespoons cornstarch
1 Cup water
4 tablespoons of Soya Sauce
2 tablespoons of sugar

Mix all ingredients in bowl. Cook vegetable stir-fry, may include chicken, shrimp, etc. Add sauce and cook on high heat until boils. Boil for 1 minute and let cool. If all is well within 2-3 minutes you should have that nice, Soya glaze that your favorite Chinese restaurant puts on their beef and broccoli, or whatever.

1 grated zucchini or cucumber
2 cups plain white yogurt
1/2 teaspoon of salt
1/2 teaspoon of oregano or dill
1/2 teaspoon pepper

1 very ripe avocado, peeled and mashed
2 diced seedless tomatoes
1 tablespoons chopped cilantro
Juice of 1/2 lemon or 1/4 cup water, 1 teaspoon lemon concentrate, 1 tablespoon sugar
1 teaspoon minced garlic

Mix and chill or serve immediately.

1/2 cup drained and rinsed chick peas
1 teaspoon minced garlic (to taste )
2 tablespoons smooth peanut butter
Juice of 1 lemon or 1/2 cup water, 2 teaspoons lemon concentrate, 1 tablespoon sugar
1 tablespoon sesame oil
3 tablespoons plain white yoghurt

Puree all ingredients in blender until very smooth. Serve with warm pita bread.

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1/2 cup smooth peanut butter
2 teaspoons dried chilli peppers
1 teaspoon minced garlic
4 tablespoons white sugar
1 can coconut milk or 1 cup water and 1/2 cup grated coconut
Juice of 1 lemon or 1/2 cup water, 2 teaspoons lemon concentrate, 1 tablespoon sugar
1/4 teaspoon salt

Puree all ingredients in blender until very smooth. Serve immediately or refrigerate for service later.

Demi-Glace

When making Steak Diane you require demi-glace; a rich brown gravy.

What makes this sauce special is that it is quite concentrated and rich. It's a beef gravy that has 1/2 again as much beef broth added, which is then reduced to the original amount; concentrating the flavor. This sauce is then lightly flavored with sherry. It's a time-consuming process but creates a wonderful, rich sauce.

2 tablespoons chopped raw bacon (optional)
2 tablespoons celery chopped
2 tablespoons chopped carrots
1 tablespoon chopped onion
2 tablespoons butter (4 if no bacon used)
4 tablespoons flour
1 1/3 cup water
1 heaping teaspoon beef stock
1/2 cup stewed tomatoes or 2 tablespoons tomato paste
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1 cup water
1 teaspoon beef stock
2 tablespoons sherry

In a saucepot add 1 tablespoon butter, bacon, celery, carrots, onion. Cook until starts to soften. Add balance of butter and mix in the flour, (the "roux", or thickening agent...). When pasty add water, stock and tomatoes. Cook on medium heat for about 5 minutes and strain well.

Place mixture back in pot and add pre-mixed stock and water. Simmer for about 40 minutes, stirring often until reduced to original quantity.

Remove from heat and add sherry to taste.


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