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Learn Tomato Sauce, White Sauce, Vinaigrette Sauce, Black Olive Pate and Liver Paste in this page.
Tomato Sauce
Tomato Sauce
Makes 3 cups
- 2tbs olive oil
- 1 clove of finely chopped garlic
- 1 dried red chili
- 2 tins of boiled whole tomatoes (500g)
- 1 tsp dried oregano
- 1 tsp dried basil
- 10g fresh basil
- 1tbs balsamic vinegar
- a pinch of salt
- a dash of grind black pepper
- 1 tbs extra virgin oil (for flavouring)
Tomato Sauce
Direction
- Heat olive oil in a thick saucepan over low heat. Add in finely chopped garlic and a chili, and fly for 3 minutes, stirring constantly.
- Mix in the whole tomatoes with the juice, dried oregano and basil, and simmer for 30-40 minutes with the lid on.
- Add fresh basils and balsamic vinegar, and continue simmering for another 10 minutes.
- Purées the mixture with a hand mixer, add a pinch of salt and black pepper to taste.
- Add some extra virgin olive oil for the flavour. This sauce is great for pizza and pasta. It can be stored in the fridge for a week.
White Sauce
White Sauce
Makes 2 cups
- 40g unsalted butter
- 40g pastry flour (weak flour)
- 3cups of milk
- a pinch of salt
White Sauce
Direction
- Heat milk in a saucepan over medium heat and bring to boil. Remove from heat and set aside.
- Heat butter in a frying pan over low heat. Once all the butter melts, mix in four, stirring constantly until thickens.
- Pour in one-third of milk at a time, and mix well between each condition. Continue simmering for 5-6 minutes or until thick and smooth.
- If you are making white sauce for croque-monsieur, use French bread flour in stead of pastry flour for thicker texture.
Vinaigrette Sauce
Vinaigrette Sauce
Makes 3/4 to 1 cup
- 3tbs white wine vinegar
- 1tbs Dijon mustard
- a pinch of sea salt
- a dash of grind black pepper
- 1tsp honey
- 120ml grape seed oil
Vinaigrette Sauce
Direction
- Mix white wine vinegar, mustard, sea salt, and black pepper in a bowl, beat it well, and then add honey. Beat well until honey dissolves in.
- Gradually pour grape seed oil into the mixture, beat until thickens.
- This sauce can be used as salad dressing, for sandwiches, and for almost any kind of meet and fish. In summer seasons, instead of white wine vinegar, you can use cidre vinegar for lighter taste with full flavour.
Olive Paste
Black Olive Paste
Makes 1cup
- 80g black olives
- 3 anchovy fillets
- 1/2 clove of garlic, grated
- 1tbs capers
- 3tbs olive oil
- 1tbs fresh thime leaves
- 2tsp balsamic vinegar
- a dash of freshly grind black papper
Olive Paste
Direction
- Put black olive, anchovy fillets, garlic, capers, olive oil and balsamic vinegar in a bowl of food processor, and process it for about 3minutes to make a smooth paste.
- Add a dash of freshly grinded black pepper, and mix well.
- This paste can be stored in the fridge for a week.
Liver Paste
Chicken Liver Paste
Serves 5 to 6
- 300g chicken liver
- 1to 1 1/2 cup of milk
- 20g butter (for flying)
- 40g well chopped onion
- 1clove of garlic
- a pinch of salt
- a dash of freshy grind black pepper
- 100ml thick cream
- 30g butter (at room temperature)
- 1/3tsp chili pepper
- a pinch of grind cumin seed
- a pinch of grind nutmeg
- 1/2tsp Japanese curry powder (or 1/4 tsp garam masala)
Liver paste
Direction
- Rinse chicken liver with tap water, remove fat and blood clots, and soak in milk for 30 minutes. Drain well.
- Heat flying pan over medium heat and melt butter. Add chopped garlic and onion, stir-fly for 4-5 minutes over low heat.
- Turn the heat to medium high, add liver, and then sprinkle salt and black pepper. Heat until colour of liver darkens, and turn off heat.
- Pour brandy into the pan and heat it high to flambé (pay special caution as flame will come out). Cook thoroughly, turn off the heat, and allow to cool.
- Process the liver with butter, and thick cream in a good processor until smooth.
- Add the rest of the spices and process it again for 30 seconds. Have a taste and adjust the seasoning if necessary.
- The liver paste can be stored in the fridge for 3 days.
