Homemade Sauces And Dressings (Extra Easy)

INGREDIENTS

40 grams of butter (or soy cream for cooking - see blood type diet)
1 soupspoon of flour
300 ml of milk (soy milk for cooking is a good choice - see blood type diet)
1 egg slightly beaten
1 pinch of nutmeg
salt and pepper

METHOD

Melt the butter (soy cream) in a saucepan on a low heat; add and stir the flour, until it has a lot of froth, then add gradually the milk (soy milk) mixing continuously, until the sauce is thick. Allow to cook for a few minutes and add the nutmeg, salt and pepper.

Remove from the heat and when it is a little bit cooler, add the slightly beaten egg and mix well. Then add to the dish that you are preparing for this sauce.

Peel the mango, remove the stone and cut into small cubes. Mixture with 1 soupspoon of lemon.

Warm a soupspoon of honey in 4 soupspoons of orange juice until dissolved, add a pinch of salt, 1 teaspoon of soft mustard, 6 soupspoons of cream and mix well.

Add 2 soupspoons of fresh cheese and then incorporate the mango cubes (add more salt or mustard or honey as preferred).

Peel a small apple, grate and mix with 1 soupspoon of lemon juice.

Take some grated radish, add a pinch of salt, pinch of white pepper, 3 soupspoons of pineapple juice, add the apple and mix well.

Now combine into this composition 4 soupspoons of light mayonnaise, 3 soupspoons of ketchup and 1 soupspoon of white wine.

INGREDIENTS

250 gr. cucumber
300 gr. natural yoghurt
2 cloves of garlic
1 - 2 soupspoons of mint or dill
1 soupspoon of lemon juice
salt

METHOD

If the cucumbers are tender, do not peel them, just wash very well; remove the seeds from the cucumber interior, grate them, add the salt and leave them on a colander for 15 minutes to lose the water. After this time you can use a clean kitchen cloth to remove all the water and to dry the cucumbers.

In a bowl mix the yoghurt, the garlic well crushed, mint or dill chopped and the lemon juice.

Then add the cucumber, salt if necessary and serve immediately.

Chop a small gherkin very fine, grate half a shallot and chop in fine pieces a quarter of pre-baked red pepper.

Into a large bowl, press the yolk of a boiled egg through a strainer, add 50g of light mayonnaise, 3 soupspoons of cream, 3 soupspoons of ketchup and a pinch of salt.

Now add the gherkin, shallot and red pepper and mixture well.

INGREDIENTS

1 yolk of egg
1 coffee spoon of mustard (or 2 soupspoons of lemon juice)
200 ml extra virgin olive oil
A pinch of salt
A pinch of fresh ground pepper

METHOD

Mixture the egg yolk with the mustard, (or lemon juice), then add a little bit at a time the extra virgin olive oil, while mixing continuously. When the mayonnaise has gained a good consistency, the olive oil can be added faster.

Once this process with the extra virgin olive oil is completed, (if you used lemon juice, add another two soupspoons), add the salt and pepper. Then give it a final mixture.

From this classic mayonnaise recipe you can make several variations, depending on what type of other ingredients you add.

Mayonnaise with Herbs

Starting with the classic mayonnaise you can add either, 1 soupspoon of finely cut spring onion tops, 1 soupspoon of parsley, or 1 soupspoon of sweet basil.

Mayonnaise Remoulaine

Begin with the classic mayonnaise and add 70 grams of finely chopped pickles, 1 coffee spoon of finely cut parsley and 1 boiled egg mashed with a fork. Mixture these ingredients very well, until they are combined.

Use: sprinkle chopped small leaves of parsley onto the plate where you are serving or mixture with the meal.

The root of parsley is part of the classical bouquet garni and the leaves can be used for soups and stews.

Recommended for: all types of soups, salads, sauces of aromatic herbs, dressings for salads, filled eggs, tomatoes, cooked fish, meat stews, meat dishes, vegetables, potatoes, ricotta with spices and butter with aromatic herbs. Combines well with all aromatic herbs.

Preserving: freeze in small bunches and when you need just chop and add to the ready meal.

Use: add chopped on the ready meals.

Recommended for: consummes with eggs, bean soups, potatoes and tomatoes, sauces of aromatic herbs, salads, vegetables, tortilla, meat stews, peas, carrots, mushrooms and ricotta with spices. Combines well with all aromatic herbs.

Preserving: use fresh; easy to grow in window boxes.

Use: the aroma of sage stands out when it is fried; use small quantities.

Recommended for: fish soups, salad dressings, sauces of aromatic herbs, pasta dishes, poultry dishes, peas, green beans, brussel sprouts and tomatoes. Combines well with basil, garlic, mint, pepper, rosemary and onions.

Preserving: the fresh sage should be frozen, dry sage maintains the aroma for up to eight months.

Use: cook fresh or dry together with the meal; before you serve remove the small branches of rosemary. The chopped fresh leaves have a very intense taste; use in minimum quantities in salads.

Recommended for: minestrone, tomato soups, tomato salads, sauces of aromatic herbs, fish dishes, meat dishes and pizzas. Combines well with basil, oregano, sage, thyme and dill.

Preserving: grow in window boxes; dry will maintain aroma for up to four months.

Use: fresh leaves (very rarely appear on the market) chopped finely; sprinkle dry leaves onto the meals.

Recommended for: bean soups, tomato soups, consummes, sauces of aromatic herbs, mixed salad, cooked fish, gulash, beef and pork dishes and pizza.

Preserving: dry leaves will maintain in good condition for two years in sealed jars.

Use: add the finely chopped leaves onto the ready meals (do not allow to cook). The flowers can also be used.

Recommended for: cucumber and lettuce salads, potato and vegetable soups and meals of minced meat. Combines well with savory, balm and parsley.

Preserving: grow in window box and use fresh; can be frozen.

Use: add finely chopped fresh leaves onto ready stews.

Recommended for: potato soups, sauces of aromatic herbs, potato and tomato salads, rice, ricotta and spices, eggs, chicken and lamb dishes. Do not mixture with basil, thyme or water cress.

Preserving: freeze the fresh leaves; dry leaves will maintain the aroma for upto eight months.

Use: fresh or dry, only use very small quantities.

Recommended for: potato soups, poultry and fish soups, vinaigrette sauce, potato salads, prawns, beef, lamb, liver, minced meat, duck and geese dishes, deer stew, carrot, lentils, mushrooms and tomato. Combines with dill, cerfoil, parsley and spring onion.

Preserving: frozen or preserved in vinegar or olive oil. dry leaves quickly lose their aroma.

Use: finely chopped fresh leaves or dry crushed leaves to be used in very small quantities.

Recommended for: fish soups, vegetable and potato, sauces of aromatic herbs, bean salads, beetroot salads, minced meat dishes, pork and poultry dishes, carrots, mushrooms, tomato and pizza.

Preserving: grow in window box or frozen or preserve in vinegar. Dry leaves maintain their aroma for upto three months.

Use: collect the leaves before the plant has flowers. Add chopped fresh leaves onto the ready meals. Do not allow to cook. The dry leaves need to be crushed before use.

Recommended for: vegetable soups, sauces of aromatic herbs, stuffing for fish, chicken and turkey dishes, veal stews, carrots, mushrooms and ricotta with aromatic herbs. Combines well with all aromatic herbs.

Preserving: if possible to be used fresh.

Use: if fresh only the tips are used of the tender shots.

Recommended for: soups of aromatic herbs, sauces of vegetable and aromatic herbs, cucumber salad, potato and tomato, eggs, salmon, prawns, veal and lamb dishes, peas and ricotta with spices. Combines well with all aromatic herbs.

Preserving: frozen.

Use: add the fine chopped fresh leaves into the ready stews, in small quantities.

Recommended for: fish soups, minestrone, tomato soups, sauces for roast meat, sauces of aromatic herbs and tomato, cucumber salads, fish, veal, lamb, pork and poultry, pizzas and italian pasta dishes. Combines well with, dill, tarragon, garlic, pepper and rosemary.

Preserving: grow in window box or frozen. Dry leaves maintain the aroma for up to three months.