Three Classic Sauce Recipes for Your Simplest Fish, Beef and Chicken

We love sauces to enhance the flavor or to add moisture in the food. As other cuisines and ingredients have become more familiar to us, new unique flavor for sauces has expanded slightly. However, many of us still prefer sauces with a classic touch. Since a sauce is the first thing to touch the tongue, it must be made of quality ingredients and proper technique. So, whether you use sauce to mask "off-tasting food" or to add flavor and appearance to a dish, the following classic sauce recipes are fabulous suggestions even for your simplest fish, beef and chicken.

Beer Sauce for Your Fish Dish

Ingredients


•500ml/1pt Beer
•1 teaspoon vinegar
•1 teaspoon brown sugar
•2 tablespoons onion, finely chopped
•1 clove garlic
•1 bay leaf
•1 teaspoon butter
•Salt & pepper
•Cinnamon to taste
•2 tablespoon corn flour

Directions

Put the beer, vinegar, brown sugar, onion, garlic, bay leaf, and butter in a saucepan. Season with salt, pepper and cinnamon then bring to boil. Simmer for 15 minutes then strain. Combine corn flour with a little amount water enough to form a paste then add to the sauce. Continue cooking while stirring constantly until thickened. You will find this perfect for steamed or baked fish.

Classic Minty Sauce

Ingredients


•25g/1oz mint leaves, finely chopped
•2 teaspoon caster sugar
•2 tablespoons boiling water
•2 tablespoons white wine sauce

Directions

Place all the ingredients in a small mixing bowl and mix well. Allow to stand for 20- 30 minutes for flavors to develop. This sauce is best when served with lamb.

Coconut Curry Sauce

Ingredients


•25g/1oz butter
•1 onion, minced
•2 garlic cloves, crushed and minced
•1 inch ginger, grated
•2 teaspoon curry powder
•240ml/8fl.oz. chicken or beef stock
•1/2 tablespoon mango chutney
•1 tablespoon tomato sauce or puree
•1/2 teaspoon caster sugar
•210ml/7fl.oz. coconut Cream
•1 teaspoon corn flour
•1 tablespoon water
•4 drops of hot pepper sauce
•Juice of 1 Lemon

Directions

In a medium saucepan, melt butter; add the onion, garlic and ginger then sauté for 2 minutes. Add in curry powder and cook for another minute. Add the stock, chutney, tomato puree and sugar. Allow boiling then reduce heat. Simmer for about 3 minutes. Add the coconut cream; bring to boil and cook, while constantly stirring, for around 2 minutes. Form paste by combining corn flour in a little amount of water; add paste to the pan and continue to cook until thickened. Remove from heat; add the lemon juice and pepper sauce and mix thoroughly before serving with chicken, beef, or veal.

Have a classic-filled sauce month!