Sauces Covered with Wiki links if Red




Vietnamese cuisine



List of Condiments-wiki








5 Mother Sauces c secondary
A La king
Aioli (French-style garlic mayo)
Alfredo
Alfredo-Low Fat 
All Purpose Stir-Fry 
All Purpose Dipping 
American Creole
Avocado
Basic Roux
Béarnaise #1 or Béarnaise #2
Bechamel-NOLA Style
Bechamel
Black Bean- Fermented 
Black Bean
Bouquet garni
Caramel
Red gravy, Caribbean, sauce piquant, Creole tomato",  
Cashew Dipping sauce


Char siu sauce - wiki only
Chu hau paste

Chili -Canned
Chili and tomato dip (nam prik num)2
Chili,Coriander-Tibetan(Sonam Penzom Sibeh) 
Chili,Thai Sweet
Chili,Vietnamese
Chinese All Purpose 
Chinese cooking
Chinese Mustard 
Chinese Mustard II





Chinese Plum #1 [Duck}
Chinese Plum #2

Chocolate
Cocktail-Spicy Thai 
Coriander Chili Sauce
Crabmeat
Creole aka "red gravy"
Cucumber and Yogurt 
Cucumber
Curried Mayo
Custard
Dashi (Japanese Broth) 
demiglace,Classical 
demiglace,Nouvelle 
Dijon Mustard
Duck - Chinese 
Duck
Eel-AUTHENTIC Jap SMOKED
Eel-Easy
Eel-PAULINE'S SMOKED
Espagnole II
Espagnole
Fermented Anchovy Dip- Mam Nem 
Fish
Garlic
Ginger
Green Fish Curry
Hoisin Bean Paste:
Hollandaise 
Honey
Horseradish Mayonnaise
Horserradish
Hot & Spicy Stir-Fry 
Hot Chili
Hot Mustard-Oriental
Italian Seafood 

Jap Mayo
Lemon-Butter
Lemon-Oriental 
Lemon
Lobster Sauce
Manchurian 
Mandarin 
Marchand de Vin

Master Stock


Mayonnaise,Imitation
Mayonnaise
Mornay (White Cream c Cheese)
Mornay,Rich
Mousseline


Mumbo or mambo


Nori Ginger Marinade Sauce



Nuoc Mam (fish extract) use as is or mixed lemon juice,garlic,vinegar,sugar,chili. 


Mix called Nuoc Cham Pha.


Vietnamese Fish Sauce Nuoc Cham - Chili
Vietnamese Fish Sauce Nuoc Mam Gung - Ginger  
Vietnamese Fish Sauce Pla Rah Lohn - Pickled Fish ,Chili

Oyster 2
Oyster 
Peanut (Thai)
Peanut - Spicy
Peanut 1
Peanut 2
Peanut 3
Peanut( Nuoc Leo)
Peanut-spicy-Indonesian

Pineapple-Peach Dipping 
Quick Brown
Quick Tomato
Red-cook 


Red vinegar

Salsa-California
Serendipity


Shrimp Paste



Soy Dip
Soy-Ginger 
SPAGHETTI SAUCE
Spicy Soy Dipping 
Supreme Ver #1
Supreme Ver #2
Sweet n Sour  I
Sweet n Sour  II
Sweet n Sour  III
Sweet n Sour  IV
Sweet n Sour,BDS


Siu haau sauce (primary Chinese BBQ sauce) - wiki only

Tartar
Teriyaki #1
Teriyaki #2
Teriyaki-Basic 


Tkemali - wiki only


Tomatillo/Chipotle
Tomato 
Tomato-2
Veloute' 2
Veloute'
Veronique

Vinaigrette 
White Truffle 
White
Yellow Bean-Nuoc Tuong 



List_of_Thai_dishes




Thai Sauces:
Green curry paste
Chili & Tomato Dip(Naam Prik Nuum)
Chilis in Oil(Nam Prik Pow)
Cilantro Pesto(Rahk Pahk Chee-Gratiem-Prik)
Dumpling Sauce(Naam Jeem Kanom Jeeb)
Green Curry Paste(Nam Prik Kaeng Khiew Wah)
Green Mango Dip(Nam Prik Ma-Muang)
Hanglay Curry Paste
Hell Dipping Sauce(Nam Prik Na-Rok)
Masaman Curry Paste
Nam Jim Kiga
Peanut Sauce(Naam Jeem Satay)
Penang Curry Paste
Red Curry Paste
Spicy Cocktail
Sweet Chili Sauce
Sweet Hot Garlic(Naam Jeem Gratiem)
Sweet/Sour/Hot Fish(Prik Naam Plaa)
Tiger Tears(Nam Jim Seua Rong Hai)
universal Thai dipping(Nam Prik Kapi)
Yellow Curry Paste
Thai other




Sauce---5 Mother Sauces c secondary
1. Hollandaise and derivatives( Béarnaise, Maltaise Mousseline)
2. Béchamel (milk and roux)
3.New Orleans style Velouté (white stock and roux):
    Allemande: Veal with egg yolk/cream liaison 
    Supreme: Chicken reduced with heavy cream 
    Vin blanc: Fish with shallots, butter and fines herbes 
4. Espagnole, or brown sauce 
5. Tomato / Creole sauce 
---------------
Other classic sauces 
Aioli: garlic mayonnaise 
Demiglace
Marchand de Vin
Meuniere Rouille: Red pepper garlic sauce 
Basic vinaigrette 
Sauce-A La king

¼ cup butter
¼ green bell pepper,(core,seed,thin strip)
¼ red bell pepper,(core,seed,thin strip)
¼ lb mushroom,thin slice
½ c AP flour
Salt
¼ tsp white pepper
2 c milk
1 egg yolk,light beat
2 tbsp dry sherry,prn

melt butter @ med heat.Add pepper strips & saute'lo 1-2min 

Add mushrooms; saute' til peppers are soft. Add flour,salt,pepper,blend. Warm milk,pour into saucepan ,using a whisk to smooth.boil. Stir some hot sauce in egg yolk.Lower heat to low & stir in egg yolk. Add sherry,prn.Serve hot,chicken breasts-chunks
Makes 2½ c.
Sauce-Aioli (French-style garlic mayo)
6 garlic cloves
Salt
2 egg yolk
½ C olive oil
2 tsp lemon juice/tarragon vinegar
Pepper
Mince garlic,pinch salt+ egg yolks,1 @ time,beat til mixed.Slow drip oil,beat cont.When thick,+ lemon juice/vinegar,+ more oil,increase 2 steady trickle.Oil is qs when sauce is thick. + pepper,stir well.Serve c crudite's/cold meats.

Version #2
3 egg yolk
6 clove garlic 
1 tbsp lemon juice 
1/3 tsp salt 
Dash Tabasco
Dash Worcestershire
¼ tsp black pepper
1 C extra virgin olive oil 
3 tbsp boiling h2o 
Mix yolks,garlic,lemon,salt & pepper in blender x3 min.Dribble oil in til it begins to thicken + rest oil & season to taste.Finish c boil h2o & refrig.

Sauce-Alfredo-Low Fat 
 1 can evap skim milk
 6 oz Parmesan cheese - low fat
 Pepper to taste

Warm milk,+ cheese til melted & thickened.+ pepper.May + a med white sauce to make more & lighten taste.

crab meat,broccoli,spinach,mushrooms can be +ed; mixed/separately.
(White sauce is also good made c evap skim milk.

Sauce-All Purpose Stir-Fry 
 
 Place a pan over high heat til hot.+ ¼ C veg oil.+ 
 4 tsp minced garlic & 2 tsp minced fresh ginger & cook,
 stirring,until fragrant,about 5 sec.+ 2/3 C soy sauce,1/3 C 
 Shao Hsing wine/dry sherry,& 2 tbsp sesame oil & cook for 1 
 minute.+ 1 tbsp cornstarch mixed c 2 tbsp h2o & 
 cook,stirring,until sauce boils & thickens.Makes about 1 1/3 C.

Sauce-American Creole
4 med mushroom
¼ C butter
1 med onion
Diced(½ lg grn bell pepper,¼ red bell pepper,4 parsley sprig)
2C Sauce Espagnole
Salt/pepper
Red pepper,2taste
Fine slice mushroom.In pan,melt butter @ lo heat+mushroom,onion,peppers & parsley,cook 10 min til peppers are soft.In 2nd pan,warm Sauce Espagnole + 2 veg.Salt,pepper~.Bring boil,reduce 2 simmer,cover,50 min.Serve hot c steaks.Make:2C

Sauce-AP Dipping 

Combine 1 C ketchup,½ C soy sauce,¼ C each hoisin sauce & chicken broth,2 ½ tbsp sugar/honey,1 tbsp each Worcestershire sauce & sesame oil,1 tsp chili oil,& ¼ tsp white pepper in a med bowl & mix well.Makes about 2 ¼ C.

Sauce-Avocado

2 avocados
1/3 c whip cream
1/3 c water
½ tsp fine,grate lemon peel
Juice of 1 lemon
Salt & pepper
4 tsp whip cream

Mash avocado flesh into pieces.Add all, xcept 4 tsp whip cream;puree.

Bring to a boil over medium heat. Reduce heat,simmer reduce 1 c. cool some. Fold in whip cream.

serve with grilled jumbo shrimp, chicken breasts or poached salmon.

Sauce-Basic Roux
Add = amounts melted butter & flour, then liquid.
Melt butter in pan med heat+flour,stir cont.3-10 min.
Remove heat,slowly+liquid.Return heat,beat cont.til smooth,lump-free.
Color=time flour cooked
blanc=white:3 min;blond=pale,sandy color:5 min;brun=brown:10 min

Sauce-Bearnaise #2
1-½ lb butter 
2 oz shallots,minced 
4 oz tarragon white wine vinegar 
1 tbsp dry tarragon 
½ tsp black peppercorns,crushed 
6 egg yolks 
1-½ tbsp fresh tarragon,chop 
Cayenne pepper 
Salt
Fresh lemon juice

Mix shallots,vinegar,1st batch fresh/dry tarragon & peppercorns in non-aluminum pan.Reduce by ¾.Remove heat & cool some.Transfer to round bottom SS bowl+ egg yolks & mix well.Place bowl over a simmering hot h2o bath. Beat til yolks are thick & creamy.Don't scramble yolks; pull bowl away if it get too hot.Remove heat.While whisking,slowly + butter to egg yolks,drop by drop @ 1st.If sauce too thick,thin c lemon juice/warm h2o.Strain sauce good cheesecloth.Season to taste c salt,cayenne & some lemon juice.+ remaining tarragon.Hold warm max 1-½ hr.Makes 1 pt.

Sauce Paloise=sub.fresh mint for fresh tarragon.Goes c lamb.

Sauce-Bearnaise
1 green or small onion,diced
2 sprigs fresh chervit
2 tsp dice fresh or 1 tsp dry leaf tarragon
4-6 crush black peppercorn
2 tbsp white-wine vinegar
2 tbsp dry white wine
3 egg yolk
¾C firm butter,cut in pieces
Salt
Red pepper
Fine chop fresh tarragon/parsley,prn

Combine green onion,chervil,tarragon,peppercorn,vinegar & wine.Cook med heat til liquid is reduced ½ .Place egg yolks double boiler over simmer h2o,don't let h2o touch bottom of top pan.Strain onion mix good a fine sieve into egg yolks;whisk til blended.+ butter piece by piece,whisk cont,each piece melt & absorb pre + more.Sauce=smooth like mayo.Salt & pepper to taste,+ chop herb,serve warm c roast/steaks/chicken/fish.Make 2C

Sauce-Bechamel-NOLA Style
2 tbsp butter 
1-½ tbsp flour 
¾ C milk 
4 gtts Tabasco 
½ tsp salt 
1/8 tsp freshly grated nutmeg 
Melt butter lo heat;don't brown + flour slowly,stir cont,keep mix smooth.Flour not cooked.When all flour is blended,slowly pour in milk,stir cont. c wire whisk,keep smooth.Move whisk to blend sauce @ bottom & sides.When all milk in,cook over lo heat til sauce thick,remove heat & + Tabasco,salt & nutmeg.Blend.

Sauce-Bechamel
3 C milk
1/3 C butter
2 tbsp grated onion
1/3 C AP flour
2 sprigs fresh parsley
6 black peppercorns
Pin freshly grated nutmeg
Salt
Warm milk @ lo heat.Melt butter 2nd pan,+ onion.Saute onion til gold,not brown.+ flour & cook lo heat 3 min/until bubbly.Slowly + milk,whisk cont,Cook til thickens; + parsley,peppercorns,nutmeg & salt.Low Simmer 20-25 min,uncovered,stir lots.Thin c milk,PRN.Strain c fine sieve.Makes 3 C.
If made early,float 1 tbsp melted butter on top.Reheat in double boiler over simmer h2o,beat in butter.

Sauce-Black Bean- Fermented 
 1/4-cup peanut oil 
1/2-cup chopped onions 
1/4-cup minced red bell pepper 
1-Tablespoon minced garlic clove 
1-Tablespoon minced ginger 
1-serrano chile, chopped 
1/4-cup fermented black beans 
2-Tablespoons mirin wine, or dry sherry 
2-Tablespoons soy sauce 
1/2-teaspoon brown sugar (only if using dry sherry) 
1-1/2-cups stock Cornstarch, (optional) 
Soak the beans for 30 minutes then rinse well. Tap the beans with the flat side of a chef's knife to release the flavor. Heat the oil in a skillet over medium heat. Add the onions, pepper, garlic, ginger and chile pepper. Saute for 3 minutes or until onions become translucent. Add the drained black beans. Stir well and slightly mash the beans with the back of a wooden spoon. Add the remaining ingredients and simmer. If thicker sauce is desired add cornstarch mixed with water. Serve warm. (Yield: about 2-1/2-cups) 

Sauce-Black Bean

1 tbsp fermented black beans
2 small garlic cloves
1 tsp sugar
2 tbsp veg oil
6 tbsp h2o
1 tbsp soy sauce
1 tsp cornstarch
2 tsp h2o
2 lg onions,sliced
 
Cold wash beans,strain.Put beans on flat surface,+ garlic & sprinkle on sugar.Mash c a fork to blend well.Heat 1 tbsp oil in lg skillet over med heat & stir-fry bean mix for 1 minute; stir in h2o & soy sauce.Bring to a boil,then reduce heat & simmer 2 min.Mix cornstarch c 2 tsp h2o.Stir in bean mix;boil & cook for 1 min.Remove heat.Heat 1 tbsp oil; + onions & cook 5 min,til soft & golden.Return bean mix & stir-fry til heated.Serve hot c rice.Makes ½ cup.

Sauce-Bouquet garni
4-6 Sprigs parsley
1-2 Sprigs Thyme
1-2 Bay Leaf
Tie c string/cheesecloth,string 2 handle for removal

Sauce-Caramel
1C sugar
½C h2o
1 strip lemon peel
On med heat cook sugar & h2o s stir til dissolve+lemon peel.Heat 4/5 min(til)caramel,sauce is gold
Set pan in iced h2o.Stir 2 cool c wood spoon,remove peel.Serve cold.
Make 1½C
Orange peel,Ginger wine,brandy OK

Sauce-Caribbean(piquant)Creole
½C veg oil
2 med onion,chop
1 med green bell pepper,diced
2 garlic clove
1 tsp diced,seeded,red chilies
1 tsp salt
Pepper
3 tomato,peel,chop
¾ C tomato paste
½ C dry white wine
In pan,heat oil over low heat+onions,peppers & garlic,saute til pepper soft + salt,pepper & tomato.Cook 10 min lo heat,stir some,+tomato paste & wine,simmer,stir some.Serve hot c rice or broil chick.Yield:2C

Sauce-CASHEW DIPPING SAUCE
 Makes 1-½ cups
 
 ¼ lb Unsalted roasted cashews
 1 Tbs Peanut oil
 ¾ C Plain yogurt
 2 Garlic cloves,minced
 1 Tbs Fresh lemon juice
 1 Tbs Soy sauce
 Salt,to taste
 ¼ tsp Cayenne pepper (optional) 

In a blender/food processor,combine cashews & peanut oil.
 Mix til 2 form a paste,periodically scraping down 
sides.+ in remaining ingred.Blend til smooth.
Dipping sauce may be made up to 4 days ahead time if kept chilled 
 & covered.Before serving,return sauce to roomTemp.

Sauce-Chili -Canned
2-cups sweet red peppers, chopped 
2-cups chopped onions 
24-large tomatoes (4 quarts peeled, cored, chopped) 
1-tsp. ground allspice 
1-tbsp salt 
1 1/4-cup vinegar 
1 1/2-cup sugar 
1-tbsp celery seed 
1-tsp ground ginger 
1-tsp ground cinnamon 
1-tsp ground cloves 

Combine and add all ingredients to a heavy saucepan or cast iron skillet
Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached
Stir often to prevent sticking
Pack hot jars with hot prepared tomato mixture leaving 1/2-inch headspace
Remove air bubbles
Wipe rim and screw threads and adjust lids and screw bands.

Processing Method

Boiling Water Bath Canner 
1/2 Pints 15 minutes 
Pints 15 minutes 
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.

Makes about 6 pints

Sauce-Chili and tomato dip (nam prik num)2

2 Medium-sized ripe tomatoes     
2 lg     Banana chilies or new     

1/2 lb   mexican or yellow wax hot chiles   
1 tb     Chopped fresh cilantro     
2 tb     Fish sauce     
3 lg     Shallots, peeled and halved     
1 tb     Fresh lime juice     
5 Cloves garlic, peeled    
Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to seed them. Dry-frying, a method of roasting, is simply frying without fat. 
Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool. 
Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.) 

Sauce-Chili,Coriander-Tibetan(Sonam Penzom Sibeh) 
There are two versions of this popular Tibetan chili sauce, one with yogurt and one with tomato. The sauce does not keep for longer than a few days because the fresh cilantro loses flavor quickly. 
Ingredients
1 bunch cilantro 
4 - 5 small green chilies or 2 jalapeño chilies 
1/2 cup dried crushed red chilies 
1 cup yogurt or 1 large tomato 
4 - 5 cloves garlic 
1 teaspoon salt 
1/2 cup water 
Method

Cut the cilantro into short lengths. 
If you are using tomato, cut it into quarters. 
Place all the ingredients together in a blender and blend until just uniform but still a little chunky. 

Sauce-Chili,Thai Sweet
8 servings

1/2 c Rice vinegar 
1/4 c Sugar
 2 tb Plum sauce 
1 tb Thai fish sauce 
1 tb Fresh lime or lemon juice 
2 ts Tomato paste 
1 ts Minced Garlic  
1/2 ts Minced serrano chili 
1/2 ts Ground red chili paste 
1/2 ts Sweet paprika 
1/2 ts Salt 1/2 ts 
All-purpose flour, mixed -with 1 T cold water
Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days. 

Sauce-Chinese All Purpose 

 (Although milder,this sauce can be used as a sub.for Hoisin sauce in marinades & dips) 
 Yield: 1 ½ cups
 ¾ C can dark-red kidney beans
 ¼ C bean liquid
 3 tbsp molasse
 3 tbsp teriyaki
 2 tbsp red wine vinegar
 1 tbsp garlic powder
 2 tsp 5-spice powder
 2 tsp yeast extract

Use a blender to mix all ingred to puree.Place a strainer over a mixing bowl.Pour pureed ingred into strainer,& use back a wooden spoon to press them good into bowl.Discard any bean skins left in strainer.Pour sauce into a jar c a tight fitting lid & refrig x 1 wk.

Sauce-Chinese cooking
Yield: 1 servings
 
1 tb Sugar
 1 tb Distilled vinegar
 1 tb Dry sherry
 2 tb Soy sauce
 3 tb Chicken broth
 2 ts Cornstarch
 
 Mix all ingred & mix well.When your
 stir-fry is just about done,move stir-fry to the outside wok.+ cook sauce to the center & mix c juices.When mixed toss with stir-fry to coat.

Sauce-Chinese Mustard 
Combine
¼ c dry mustard
1 1/2 tbsp water
1 tbsp vinegar
¼ tsp veg oil
¼ tsp sesame oil

Stir to a smooth paste. Make ¼ c

Sauce-Chinese Mustard II
¼ cup water
 In small saucepan bring water to 
¼ cup dry mustard boiling. Combine mustard and sesame 
1 tsp sesame oil or cooking oil.
 Stir boiling water into mustard cooking oilmixture. Makes about 1/3 cup sauce.

 Hot &  Spicy: As above, except substitute ½ teaspoon Hot and Peppery Oil or chili oil for the 1 tsp sesame oil 
 Hot-and-Peppery Oil: heat 1/3 c cooking oil &  2 tbsp sesame oil to 365 °. Remove heat. Stir in 2 tsp ground red pepper till disolved. Cool; strain. Makes ½ c 

Sauce-Chinese Plum #1

 3 md Bell pepper,red
 2 ½ lb Apricots; stoned & qtered
 2 ½ lb Plum,red; stoned & qtered
 5 ½ c Cider vinegar
 2 ½ c h2o
 1 ½ c Sugar,white
 2 c Sugar,light brown
 1/3 c Karo,light
 ½ c Ginger,fresh; peeled & chop
 2 tb Salt,kosher
 ¼ c Mustard seeds; toasted
 1 md Onion; qtered
 2 Chile serrano; seeded & diced
 5 Garlic clove; minced
 1 Cinnamon stick

Preparation: Roast peppers to remove skin; qter lengthwise & devein.Set aside.Mix apricots,plums,3 C vinegar & h2o in a lg non-reactive kettle & simmer til soft; about 25 min.Remove from heat & set aside.In another non-reactive kettle,this 1 very lg,combine remaining vinegar,sugars,& Karo & bring to a boil,stirring.+ fruit mix,ginger,salt,mustard seeds,onion,chiles,garlic,cinnamon,& skinned bell peppers.simmer,covered,for 5 min then simmer uncovered for 1 hour,stirring every so often.Remove cinnamon stick.c a food processor,pulse mix for a couple sec (this has to be done in batches; process a little longer if you like a less- textured sauce).Return to kettle & boil gently,stirring,until sauce has thickened,about 15 min (the sauce will thicken some more as it cools).Ladle into sterilized jars,either half-pint/pint.Process in a boiling h2o bath for 10 min (for half-pint jars)/15 min (for pint jars).Allow to age in jar for 2 to 4 weeks before using.

Sauce-Chinese Plum #2
Plums,Fresh,skin,stone, mash 12 ea
Dried apricots, mince 1 Box
Apple, skin,core,mince 1 ea
Peaches,stoned,skinned and mashed 3 ea
Cider Vinegar 1 c
Sugar, 2 c
Pimiento,½ c

Mash all fruit together. Add other items and bring to boil.
Barely simmer for 1½ hours. Refrigerate, freeze, or seal in airtight jars.
Refrigerate
 improves after aged several weeks

Sauce-Chocolate
 4 oz. milk-chocolate candy bar
 1¼ c milk
 Vanilla extract, to taste
 1 tsp sugar
 4 egg yolks, well-beaten, room temperature
Chop chocolate pieces, heat milk, chocolate, vanilla & sugar @ low heat til melts, stir.When liquid is just bubbling on. edge of the pan, remove pan heat. Spoon a small amount into yolks. Add yolks to chocolate. Return to heat and stir for 2-3 min s simmering, until thickened. 
Serve hot with poached pears, ice cream, or steamed puddings. Makes about 1 1/2 cups. 

Sauce-Cocktail-Spicy Thai 
Makes ¾ cup 
½ cup tomato-based chili sauce, such as Heinz 
¼ cup Thai sweet chili sauce, such as Mae Ploy 
1½ teaspoons fresh lime juice 
¾ teaspoon minced lime zest 
Mix all ingredients well. Can be made up to 3 days in advance. Store refrigerated.

Sauce-Coriander Chili Sauce
(Sonam Penzom Sibeh) 
There are two versions of this popular Tibetan chili sauce, one with yogurt and one with tomato. The sauce does not keep for longer than a few days because the fresh cilantro loses flavor quickly. 
Ingredients
1 bunch cilantro 
4 - 5 small green chilies or 2 jalapeño chilies 
1/2 cup dried crushed red chilies 
1 cup yogurt or 1 large tomato 
4 - 5 cloves garlic 
1 teaspoon salt 
1/2 cup water 
Method

Cut the cilantro into short lengths. 
If you are using tomato, cut it into quarters. 
Place all the ingredients together in a blender and blend until just uniform but still a little chunky. 

Sauce-Crabmeat
½ c olive oil 
4 tbsp flour 
½ c onion, chop 
1 stalk celery, chop 
¼ c red bell pepper, dice 
¼ c green bell pepper, dice 
2 clove garlic, mince
2 c crab/fish stock 
½ c dry white wine 
½ teaspoon Creole seasoning 
½ teaspoon sweet paprika 
¼ teaspoon Tabasco
Salt to taste
1 pound lump crabmeat
2 tbsp green onions, chopped 
2 tbsp fresh parsley, chopped 
Make blond roux with 4 tbsp oil and  4 tbsp flour. Heat the remain oil over med heat & sauté the onion, celery , bell pepper for 1 min. Add garlic, sauté for 1 min. Don't burn garlic. Add the stock, wine, Creole season, paprika, Tabasco,salt. Whisk in the roux & cook until thickens, about 3 min. Add crabmeat, green onion , parsley. Simmer for 1 min, keep warm. YIELD: 8 servings. 

Sauce-Creole aka "red gravy"

2 tablespoons oil 
"The Trinity":
 4 oz onions, dice
 4 oz celery, dice 
2 oz green bell pepper, dice
2 cloves garlic, mince 
1 qt Tomato sauce/purée 
1 can (28 oz) whole tomato/ fresh Creoles, cubed 
1 bay leaf 
½ tsp thyme leaves
To taste:
Creole seasoning blend or Salt ,Freshly ground black pepper, Cayenne pepper 
Sauté "The Trinity" & garlic in the oil til onions translucent. Add tomato sauce, bay leaf, thyme and Creole season, bring to a boil, reduce heat immediately and simmer for 15 min. Remove bay leaf ,adjust seasonings; if no Creole seasoning blend, season with salt, pepper and cayenne to taste. 
Classic sauce New Orleanians call "red gravy".Basis for Shrimp Creole, a spicy red Creole sauce. Good sauteed or broi fish poboy

Sauce-Cucumber and Yogurt 
Serves 2 
Appetizing low-fat sauce that is a charming accompaniment to that most popular of Greek snacks, Gyros 

Ingredients:
4 oz. (125g) plain low-fat yogurt
quarter tea-cup of seeded and finely chopped cucumber
1 tbsp. finely chopped onion
half a clove garlic, crushed
half a tsp. sugar

Cooking Instructions:
Place all the ingredinets in a mixing bowl and mix thoroughly

Sauce-Cucumber
1C milk
1 onion slice
1 whole clove
½ bay leaf
1 sprig fresh parsley
¼C butter
¼C AP flour
Salt/pepper
1 egg yolk,beat
½ cucumber,qter,slice
½ tsp chop chervil
1 tsp snipped Chives
 
In a med pan,warm milk,+ onion,clove,herbs.In 2nd,melt butter,stir in flour,blend.Cook lo heat 3 min,stir some.Season c salt/pepper.Remove onion,clove & herbs from milk,pour flavor milk all @ once c flour mix.Whisk til smooth sauce.Stir cont,lo heat til begin 2 bubble/thicken.Remove heat.Mix some hot sauce c egg yolk,fast whisk in egg yolk,dice cucumber,+ 2 sauce c chervil & chive.Cook 1-2 min allow 2 boil.Serve hot c seafood.Yield:1½C

Sauce-Curried Mayo
 ½ C Mayo
 1 tsp Lime juice
 ¼ tsp h2o
 2 tsp Thai red curry paste

 Mix mayo/salad dressing) c 1 Tbs Thai red curry 
 paste.lime juice & h2o.Mix well til well blended.
 refrig til needed.

Sauce-Custard
3 tbsp Vanilla Sugar
4 egg yolk
2 C milk,scalded

Vanilla Sugar:Place 3 3-in vanilla beans upright in a screw-top jar.Cover c sugar.Seal & leave for @ least 1 week.
Beat Vanilla Sugar & egg yolks together til light pale,smooth & creamy,+ warm milk,stir cont,Transfer 2 double boiler.Cook,stir,til sauce thick enough to coat back spoon; watch as sauce can separate if overcook.Serve hot c desserts.Makes 2 C.

Custard Variations
BRANDY SAUCE 
Remove heat,stir 2-3 tbsp brandy,whisk cont.Serve hot c sliced fruit cake,ice cream/fruit salads.Makes 2 C
COFFEE SAUCE
Remove heat; stir 2 tbsp cold strong coffee & 1 tbsp Kahlua ,whisk cont.Serve c ice cream,cookies & chilled souffle's.Makes 2 C.
RASPBERRY SAUCE
Remove heat,stir 2-3 tbsp sieved raspberry puree,whisk cont.Serve c gelatin molds,ice cream/fresh fruit salads.Makes 2 C.

Sauce-Dashi (Japanese Broth) 
5-dried shitake mushrooms 
1-cup water Green top from 
1-leek 1-medium onion, chopped 
1-parsnip, chopped 
1-garlic clove, minced 
1-piece fresh ginger, cut into 5 slices 
5-cups water 
1-Tablespoon soy sauce 
Make a broth by soaking shitake mushrooms in 1-cup water (20 to 30 minutes) until soft. Add to this the leek, onion, parsnip, garlic, and ginger. Add water and bring to a boil on high heat. Reduce heat and simmer 30 minutes. Strain and reduce remaining liquid to 4 cups. Let cool, and add soy sauce. (Yield: 4-cups) 

Sauce-demiglace,Classical 
1 qt  brown stock
1 quart sauce Espagnole
Reduce the stock by 1/3. Add the sauce Espagnole and reduce until you're left with one quart. Strain the sauce through cheesecloth. 

Sauce-demiglace,Nouvelle 
1 qt stock, any type (brown beef, white veal,chicken) 
Bring to a boil, lower heat to sim, reduce by ½
For more intense, thicker, richer demiglace you may reduce further. Commander's Palace=25:1 reduction

Sauce-Dijon Mustard

2 tablespoons plain nonfat yogurt 
2 tablespoons 1% cottage cheese 
2 tablespoons low-fat mayonnaise 
1/2 teaspoon Dijon mustard 
1/4 teaspoon soy sauce 

For a smooth sauce, combine all the ingredients in a blender and process until smooth. 
Otherwise, stir together the ingredients thoroughly and serve. 
Makes about 1/3 cup. 

Sauce-Duck -Chinese 
1-pound plums, halved and pitted 
1-pound apricots, halved and pitted 
1-1/4-cups cider vinegar 
3/4-cup water 
1-cup cider vinegar 
1-cup firmly packed brown sugar 
1-cup white sugar 
1/2-cup lemon juice 
1/4-cup chopped ginger 
1-small onion, sliced 
2-serrano chilies, seeded and chopped 
2-garlic cloves, sliced 
4-teaspoons salt 
1-Tablespoon mustard seed, toasted 
1-cinnamon stick 

Combine first four ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine the second four ingredients and boil for 10 minutes. Combine the remaining seven ingredients. Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks

Sauce-Duck

Make 1 qt,chutney style sauce.Serve it c Roast Duck,meat,chicken.
 3 lg peaches,1lb,13 oz can peache,drain 
 9 lg plums,1lb,14 oz can plum,drain 
 1 C dice red bell pepper 
 1 C coarse chop dry apricot 
 1/2 C dark brown sugar (omit for can fruit) 
 ¾ C sugar (omit for can fruit)
 2/3 C white vinegar 
 2 tsp minced Candied Ginger,(optional) 

Skin peaches & plums,plunge in boil h2o a few sec.Rinse & peel,cool h2o.1/4 plums & divide peaches into eighths & discard pits.~ 5 C peaches & plums.
Mix all in lg,SS pot,bring to a boil,stri some.Reduce heat to low.Sim,uncover x 30min,stir some.Press mix c strainer.Cool & store in jar in refrig.

Sauce-Eel-AUTHENTIC Jap SMOKED

1/2 cup soy sauce (Kikkoman) 
2 tbsp mirin 
2 tbsp sake 
Sugar to taste 

Pour ,simmer,slightly thickened. 
Adjust:thicker,sweeter=+ mirin, -sake. For fragrant,drier,do opposite. 

Ingredients as above 
Head, fins backbone of eels 

Over hot coal, roast head, fins ,backbone til charred. Put in the above sauce and simmer for 30 min,til grease is well blended with the sauce. Add sansho,prn

Sauce-Eel-Easy
= parts
mirin, japanese soy sauce, and sugar & a splash of sake.
Mix thoroughly and bring to a long boil, freeze overnight to thicken.

Sauce-Eel-PAULINE'S SMOKED

sticky brown & sweet.  
2 cups of light soy sauce 

2 large cloves of garlic, squashed (i.e., keep the whole piece intact, notdiced or chopped) 
2 slices of ginger 
one spring onion chopped into 4 or 5 parts 
4 tablespoons of sugar 
some honey 

combine-heat med heat. Stir til sugar & honey are melted,boil some,cook 15-20 min. (thicken)
Remember gets thicker when cool. If too watery,add more honey/sugar. Remove all garlic, ginger and spring onions before you place eel in the sauce. 

Sauce-Espagnole II
Mirepoix: 4 oz onions, 2 oz carrots, 2 oz celery (diced )

2 oz oil 
2 oz tomato paste 
5 pt brown stock
6 oz blond roux 

Sachet d'epices: 3 or 4 parsley stems, chopped 1/2 teaspoon thyme leaves 1 bay leaf 1/2 teaspoon cracked black peppercorns 1 clove garlic, crushed 
The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.
Brown onions in hot oil; add rest mirepoix & cont to brown. Add tomato paste & cook til begins  brown & caramelize. Add stock, bring to a sim. Whip roux in stock, no lumps. Return to a simmer,add the sachet. Sim x 1 hr, skim the surface prn. Strain  through cheesecloth. 

Sauce-Espagnole
¼ C butter
¼ C AP flour
5 C Brown Stock,warm
2 tbsp butter
2 tbsp bacon fat or 1 strip diced bacon
1 sm.onion,diced
1 celery stalk,diced
1 small carrot,diced
Bouquet garni
Salt/pepper
Orange rind(garnish)
 
Melt ¼ C butter,very lo heat,+ flour & cook,10 min,stir some,til roux is peanut butter color.Whisk cont.slowly + stock.Whisk to blend.Bring to tiny boil @ med heat,reduce heat to lo & cook,uncover x 30 min.In 2nd pan,melt other butter & bacon fat.Render out Bacon fat + vegs & brown,stir cont.med heat + contents & bouquet garni to stock.Cook,uncover,@ a slow simmer @ lo heat 1½-2 hr.Skim any foam.Season to taste.Remove bouquet garni & strain c fine sieve; cool. Spoon off  surface fat.Garnish.Makes 5 C.

Sauce-Fermented Anchovy Dip- Mam Nem 
2-Tablespoons fermented anchovy paste, or sauce 
1/2-cup water 2-teaspoons vinegar 
2-Tablespoons crushed pineapple 
1/4-stalk lemongrass, finely chopped 
1-red chili, finely chopped 
1-clove garlic, crushed 
1-teaspoon sugar 
Pinch ground black pepper Combine all the ingredients and stir well. Season to taste with pepper and sugar. (Yield: about 3/4-cup) 

Sauce-Fish
20 pounds of  small salted sardines
Large ceramic vat
Salt

Salt fish and place in vat.
Close up tightly...stinks  bad!.When fish have fermented and seperated,leaving a clear amber liquid floating on the top and a thick  pasty sluge on the bottom .it is time to process. . Decant clear liguid and bottle

Sauce-Garlic
 2 tbsp peanut oil 
2 tbsp minced garlic
 ginger prn
3 tbsp oyster sauce 
½ c chicken stock or canned broth 
Heat a wok high heat. Add the oil,wait til smoking, add garlic/ginger and leave 1 min. add oyster sauce & stock simmering for  few minutes. Pour over fried rice or rice/meat dish.

Sauce-Ginger
1 tbsp Garlic,diced
2 tbsp Brown bean paste
¼ c Ginger,diced
1 ea Serrano chili,stemmed & diced
2 tbsp White vinegar
1 tbsp Sugar
1 tbsp Soy sauce
3 ea Cilantro sprigs,chop
Mix all well.Use within 6 hr,get stronger.A dipping sauce for bland foods,tofu.

Sauce-Green Fish Curry
2½ cups coconut milk 
2 tbsps Thai Green Curry Paste, see recipe
1 lb. fish steaks, ie halibut, washed 
2 sprigs lemon/orange leaves 
1 tsp salt 
1 tbsp soy sauce 
1 tsp sesame oil 
1-2 fresh green chilies, ie Anaheim
 2 tbsps fine chop fresh basil
Combine coconut milk & curry paste; bring to a boil, stir freq. Add fish, citrus leaves, salt, soy sauce & sesame oil; reduce heat & simmer 15 min til fish is cooked & flakes easily. Add chilies & basil & sim 2 min. Serve 4. 

Sauce-Hoisin Bean Paste:
 1-cup dried azuki red beans 
4-cups water Sauce: 
2-Tablespoons corn oil 
2-cloves garlic, minced 
4-dried hot chili peppers 
1/2-cup unsweetened red bean paste 
1-teaspoon salt 
1/2-cup sugar 
2-teaspoons soy sauce 
3-Tablespoons white vinegar 
3-Tablespoons water
 Bean Paste: Sort and rinse beans. Put in a saucepan with the water. Bring to a boil and turn down heat and simmer for 1-1/2 hours or until the beans are very soft and the liquid is absorbed. Process with metal blade in a food preocessor to a fine paste. Store in a clean jar with lid and keep in refrigerator for a week or freezer for a month. 
Sauce: In small saucepan, heat oil, garlic and peppers stir about 3-minutes until flavors are released and garlic browns slightly (do not burn). Remove and discard peppers. Add bean paste stir and add remaining ingredients, continuing to stir until blended. Simmer over very low heat for 20 to 30 minutes, or until sauce thickens slightly. Pour sauce into food processor and blend until smooth or mash by hand. Pour into a clean jar with an airtight lid. Cover and store in refrigerator to use as needed. Properly stored it will keep for months. 
4-5 cups

 
Sauce-Hollandaise #2 & its derivatives 
 ¼ tsp peppercorns 
 2 tbsp cider vinegar 
 4 tbsp cold h2o 
 6 lg egg yolks 
 2 C melted butter  
 1 tbsp fresh squeezed lemon juice 
 1/8 tsp cayenne 

Combine vinegar & peppercorns; reduce in  pan til almost all liquid has evap.+ h2o to reduction; blend & strain.+ h2o & reduction to egg yolks in a lg metal bowl over simmering h2o.Do not allow bowl to touch h2o.Whip egg yolks c a wire whisk,over simmering h2o,until yolks form ribbons.slowly +  butter,whip cont.+ lemon juice & cayenne,& adjust seasonings to taste c salt & pepper.Place bowl in a pan warm (not hot) h2o til served.When ready to use sauce,beat evenly c wire whisk for 30 sec til smooth.Keep sauce warm.Do hot hold for more than 90 min; if you need to hold sauce longer,discard old 1 after 90 min & make more.

Small sauces from Hollandaise:

 Maltaise sauce To 1 qt Hollandaise,+ 2-4 fluid oz orange juice,from blood oranges if possible,& 2 tsp grated orange zest

Mousseline sauce Whip 1 C heavy cream til it forms stiff peaks.Fold into 1 qt Hollandaise.For other quantities,maintain a 1:4 ratio whipped cream to Hollandaise.Can be flavored further c herbs,juices,etc.

Sauce-Hollandaise
3 egg yolks,roomTemp
1 tbsp h2o
2 tsp lemon juice
¾ C butter,roomTemp
Salt/white pepper
Paprika/red pepper,OK
Double boiler lo heat,whisk egg yolk,h2o & lemon juice til fluffy.Assure h2o in bottom       doesn't touch top.
+ butter,by piece,incorp ea,+next.Season c salt & pepper,paprika/red pepper,Opt.Pour in warm serve dish & serve steam asparagus,lite cook fresh veg/poach seafood.If sauce separates +1 tbsp boil h2o,beat cont or beat 2nd egg yolk +


Sauce-Honey
A delicious sauce,that can either be used as a dip,/a marinate (+ a 
 tbsp oil),/as a sauce for Chinese food (dilute c stock).
 
 1 small onion,diced 
 1 tbsp clear honey 
 3 tbsp tomato ketchup 
 2 tbsp soy sauce 
 1 tsp smooth French mustard

Sauce-Horseradish Mayonnaise
4 tablespoons very finely grated fresh
horseradish, or less according to taste
1 cup Mayonnaise
Stir together horseradish and
Mayonnaise. Serve with hot or cold roast beef ,poached or smoked fish. Makes 1 c

Sauce-Horserradish
1 piece fresh horseradish
2 tbsp superfine sugar
Salt
½ tsp dry mustard
2 tbsp milk
½ C fresh white bread crumb
¾ C whipping cream
1 tbsp red-wine vinegar
Cut discolored horseradish & fine grate 3-4 tbsp.Mix horseradish c sugar,salt & mustard.In another small bowl,pour milk over bread crumbs.Mix well.Squeeze out milk,leave crumbs moist + crumbs to bowl c horseradish. Stir in cream & blend @ last moment,stir in vinegar.Cover & refrig til ready to serve.Keeps in screw-top jar x 1 wk.Serve cold c hot roast beef.Makes 1 c.

Sauce-Hot & Spicy Stir-Fry 
 Place a wok/med pan over high heat til hot.+ 1 ½ 
 tbsp veg oil.+ 1 tsp each minced garlic & minced 
 fresh ginger & cook,stirring,until fragrant,about 5 sec.+ 1 
 tbsp sliced green onion (white part only),¼ C each soy sauce,
 chicken broth,& Shao Hsing wine/dry sherry,& 2 tsp hot 
 pepper sauce/chili oil.Bring to a boil.Reduce heat to med & cook 
 for 2 min.+ 1 tbsp cornstarch mixed c 2 tbsp h2o 
 & cook,stirring,until sauce boils & thickens.Let cool.Makes about 
 ¾ cup.

Sauce-Hot Chili
 Make 2 c

30 dried hot chili peppers,half inches long 
½ C warm water 
6 tbsp corn oil 
3 garlic cloves, minced 
½ lbs red bell peppers, seeded,chopped coarse 
6 tbsp soy sauce 

 1. Soak peppers warm water til very soft. Drain & chop fine.
 2. heat the oil. Add the peppers and garlic;cook,stir cont, for 1 min til garlic browns some. 
 3. Add bell peppers , soy sauce. Stir and bring boil. Sim 30 min,til most liquid evaporated & peppers are very soft.
 4. Remove from the heat and cool completely. Turn the jar upside down and store in the refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the sauce at the first sign of mold.

Sauce-Hot Mustard-Oriental
Make 1/3 c.
A spicy dip for dumpling recipes.
6 tbsp hot mustard powder 
6 tbsp h2o 
1 tsp white vinegar 
1 tsp oriental sesame oil 
Mix mustard powder & h2o stir til smooth.Let stand for 1 min.
Stir in vinegar & sesame oil.Pour mix into a clean jar & cover.Store refrig 3-4 wks

Sauce-Italian Seafood
¾C dry white wine
4 oz.raw shrimp
4 oz.baby clams,shell,ok
12 small mussel,in shell
Pepper
Tabasco 5gtt
1/3C olive oil
2 garlic clove,crush
½ tsp dry leaf oregano
1 tbsp chop parsley
¼C brandy
4 oz.clean squid bodies,cut in rings
1C Tomato Sauce
8 oz.firm white fish,chop
 
In pan,heat ¼ C wine+shrimp+clams+mussels+pepper+Tabasco.Bring 2 boil,stir cont.When mussel & clam,shells open,remove & reserve,discard any do not open.Remove shrimp & reserve c clams/mussels.Cool,shell.Strain,reserve liquid.In 2nd pan,heat oil & garlic til golden;remove,discard,+ herbs & ½ C wine & brandy.Simmer 3 min,+ squid,simmer 4 min,stir some,remove & reserve,+ Tomato Sauce,boil,+ reserved liquid & white fish.Simmer 10 min til fish cubes light cook,+ shellfish & squid.Reduce heat & cook 1-2 min.Make:2C

Sauce-Jap Mayo
 (Tamago- no-moto)
 Japanese mayonnaise,
3 egg yolks
½ tsp lemon juice
1-½ oz (50 g) white miso *
1 C salad oil
salt to taste
sprinkle white pepper
a pin grated yuzu**,lime,/lemon peel
* miso is salty paste fermented soy beans.It is available in Asian markets & some health food stores.White miso is used for soups & dressings.
** yuzu is a Japanese orange used only for its rind.Kaffir lime used in Thai/Malaysian food is an alternative,as is lemon/lime rind.
Beat egg yolks & lemon juice c a wooden spoon in a bowl.Continue to beat,+ing salad oil a few drops @ a time til mix begins to emulsify.Keep on +ing rest oil,then stir in miso & seasonings.
refrig in a squeeze bottle.

Sauce-Lemon-Butter
1C butter
4 tbsp lemon juice
2 tsp Worcestershire
Pepper
2 tbsp chop fresh parsley/chives
In pan,melt butter+lemon juice,Worcestershir,pepper.Simmer 1 min,+ herbs.Serve hot on broiled fish.Make 1C

Sauce-Lemon-Oriental 

Chicken Broth 1 C 
Sherry ¼ C 
Soy Sauce 1 tbsp 
Sugar/honey 1 tsp 
Lemon Juice-Fresh 3 tbsp 
Lemon Rind-grated 1 Lemon 
Cornstarch 1 tbsp 
h2o,cold 2 tbsp

Mix all ingred for sauce except cornstarch paste.
Heat sauce ingred to boiling.+ cornstarch paste
a little @ a time,stirring til desired consistency

Sauce-Lemon
1 tbsp cornstarch
6 tbsp lemon juice
¾ C cold h2o
¼ C sugar
1 lemon

Mix lemon some juice c  h2o, +cornstarch.Beat smooth paste.In pan,heat rest lemon juice & h2o,+ sugar,stir cont,til dissolve.Pour on cornstarch paste,beating til smooth.Return to pan @ lo heat,stir cont,til thick/clear.+ 1 peel lemon.Serve hot c slices fruit pie,tart,ice cream.Make 1C

Sauce-Lobster Sauce
 
Rinse ½ C fermented black beans; drain.Mash beans in a bowl.Place 
 wok over med heat til hot.+ ¼ C veg oil.+ 4 tsp 
 minced garlic & cook,stirring,until fragrant,about 5 sec.+ 
 black beans,1/3 C Shao Hsing wine/dry sherry,¼ C each chicken 
 broth & dark soy sauce,2 tbsp brown sugar,& 4 tsp 
 sesame oil & cook for 2 min.+ 3 tsp cornstarch mixed c 4 
 tsp h2o & cook,stirring,until sauce boils & thickens.Use in 
 steamed,stir-fried,/braised dishes.Makes about 1 1/3 C.

Sauce-Manchurian 
 
 ½ C soy sauce 
 ½ C veg stock 
 ½ C green onion-thinly sliced 
 1 tsp fresh ginger root-minced 
 1 tsp garlic-minced 
 ½ tsp wasabi (or ½ tsp minced jalapeno pepper) 
 
 In a med-sized bowl,combine all ingred & whisk til well 
 blended.refrig for @ least 30 min before serving.
 NOTES : If you are watching your sodium intake,sub.1 
 low-sodium varieties soy sauce,but keep in mind that these may still 
 be quite high in salt.

Sauce-Mandarin 

2 C Tomatoes (Cut Up)
½ C Crushed pineapple
½ C chop onion
1 slice Fresh Ginger/½ tsp powder
½ C Vinegar
1 C Sugar
1 tbsp soy Sauce
½ tsp salt
½ tsp Accent
¼ tsp Cayenne Pepper
Put all together in pan.Bring to boil.Simmer 20 min.+ ½ C chop green pepper.
+ 1 tbsp cornstarch to ¼ C h2o.+ slowly to thickness desired.Pour sauce over 
cooked shrimp/chicken.

Sauce-Marchand de Vin
4 oz (1 stick) butter 
3 tbsp flour 
1/4 c very finely minced lean baked ham 
1/2 c finely minces green onion tops 
3/4 c mushrooms, finely chopped 
4 tbsp finely minced onion 
4 tbsp finely minced garlic 
1 tsp salt 
1/4 tsp freshly ground black pepper 
1/8 tsp cayenne pepper 
1 c rich beef stock, made from soup bones(c Marrow)
1/2 c dry red wine
 melt butter over low heat. Grad add flour, stir constantly,til roux is light brown. Quickly add the ham, green onion tops, mushrooms, onion and garlic ..cook, stirring, for 5 min. Add the salt, pepper & cayenne & blend thoroughly. Keep sim & grad add beef stock, bone marrow & red wine, stir constantly to keep smooth. When blended, cook over very low heat for about 30 min, stir some to prevent scorching. Makes 2 c. 

Sauce-Mayonnaise
2 egg yolk 
Salt& white pepper 
1 tsp Dijon or dried mustard,prn
1 tsp white-wine or tarragon vinegar, or lemon juice 
About 1 cup olive or vegetable oil 
Place egg yolks in a bowl with salt and pepper, mustard, if desired and 1/8 tsp vinegar or lemon juice. Beating constantly with a wire whisk, add oil drop by drop at first, then in a steady trickle until the mayonnaise is thick. Add remaining vinegar and adjust seasoning, if desired; stir again. Makes about l cup. 
FOOD PROCESSOR MAYONNAISE
 Place first three ingredients and 1/8 tsp vinegar or lemon juice in bowl of food processor fitted with a metal blade. With motor running, add oil drop by drop through hole in lid, then in a steady trickle until the desired consistency is achieved. Add remaining vinegar. Do not overbeat or it will be too thick. Makes 1 c.

Sauce-Mayonnaise,Imitation
If you need larger amounts, this recipe can be successfully doubled, tripled, or even quadrupled.
Ingredients
1/2 cup nonfat cottage cheese 
1 teaspoon finely chopped onion 
1 teaspoon apple juice concentrate 
Method
Combine all the ingredients in a blender or food processor and blend until smooth. 
Serves 1/2 cup.

Sauce-Mornay(White Cream c Cheese)
3 egg yolks,light beat
¼C whip cream
2C Bechamel Sauce,warm
1 oz Parmesan cheese,fresh,grated
Mix beaten egg yolk/whip cream,+Bechamel Sauce over lo heat,stir cont.til lite boil.Remove heat,+ cheese; stir til melt.Serve hot on steam vegs/cook chicken or fish.Makes 2 C

Sauce-Mornay,Rich
2C Bechamel Sauce,kept warn
6 tbsp butter
2½ oz.Parmesan/Swiss cheese,freshly grated
In  pan,warm Bechamel Sauce.Stir in butter/cheese til melted.Makes about 2C

Sauce-Mousseline
½ C whip cream
1 C warm Hollandaise Sauce
2 hard-cook eggs,shell,halfed,to serve
Whip cream til stiff.In simmer double boiler,fold cream in Hollandaise,til well blended.Serve hot over hard-cooked eggs or fresh cooked vegs(green beans,asparagus/artichokes.Or poached salmon.Make 1½ C.

Sauce-Nori Ginger Marinade Sauce
This mix is enough to marinate at least 8 cups of chopped veggies, suitable for stuffing 12 egg rolls, or preparing a large salad or stir fry. 
Ingredients
3 Tbls. soy sauce 
1 1/2 Tbls. dark (roasted) sesame oil 
1 large garlic clove minced or pressed 
1 Tbls. Nori/Ginger Sea Seasoning 
1/4 tsp. hot sesame oil 
1/2 tsp. Chinese 5-spice powder 
Method
Whip together 



Nuoc Cham pha (mixed fish sauce) made from fish sauce. Its simplest recipe lime juice, or vinegar, one part fish sauce , one part sugar and two parts water.

To this, people will typically 
add minced garlic, 
chopped or minced Bird's Eye Chilis, and in some instances, 
shredded carrot and green papaya for bún. 

When having eels, also serve lemongrass.

It is often prepared hot on a stove to dissolve the sugar more quickly, then cooled. 
The flavor can be varied depending on the individual's preference, 
but it is generally described as pungent and distinct, sweet yet sour, and sometimes spicy.

Varieties by regions

People in the north of Vietnam tend to use Nuoc Mam pha, as cooked by using the above recipe, but add broth made from pork loin and penaeid shrimp (tôm he). In the central section of the country, people like using a less dilute form of Nuoc Mam pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili. Southern Vietnamese people often use palm sugar and coconut water as the sweetner.

Sauce-Nuoc Mam Cham-Vietnamese Chili Sauce For Fish Dipping 

2-5 tbsp Nuoc mam Vietnamese Fish sauce (liquid of anchovies & salt, Tiparos (Philippines), Mam nem (anchovy sauce). Thai or Viet)
1-3 Fresh or Dried red pr green chili pepper, remove stems,seeds,veins, finely chopped or minced or ¼ tbsp Pepper flakes red,crushed
1-3 garlic cloves, crushed or minced
1-3 Tbsp Lemon or Lime Juice [Lime peel minced]
1-3 teaspoon sugar
1-3 teaspoon Rice vinegar or distilled white vinegar [optional]
3 Tbsp  water or fresh coconut juice

1 c Minced fresh pineapple {optional}
4 tsp minced Gingerroot    [Makes Nuoc Mam Gung-Vietnamese Ginger Sauce] {optional}




Sauce-Oyster 

 Drain ½ pint shucked oyster reserving liquid.
+ qs h2o to reserved liquid to measure ½ cup.
 Heat oysters,the ½ C liquid,2 tbsp soy sauce, & a few drops Kitchen Bouquet if desired.Cook and
 stir for 3 to 5 min/till oysters curl.Cool.Pour the  mix into a blender. Cover; blend till smooth.Remove.Store,covered,in the refrig (it keeps several weeks).Note: You also can
 freeze sauce.Makes 1 ¼ C.

Sauce-Oyster 2

2 c oyster meat
3 c water
1 c clam juice
1 ts salt
1 clove garlic
1 green onion,white portion only
1 slice fresh ginger,cut 1/8" thick
1/4 c soy sauce
1 tbsp sugar
2 ts cornstarch
3 tbsp water

Prepare meat & vegatables.Wash and drain the oyster meat..Peel & crush ginger.
Bring oyster meat,water,clam juice,salt,garlic,green onion & ginger to boil. on med heat.. Adjust heat cover,simmer 30 minutes
Mix together soy sauce,sugar ,cornstarch and water, add to mixture slowly,stirring.Simmer 10 more min .Strain out solids,keep liquid and refrigerate in a tightly seled jar

Sauce-Peanut-spicy-Indonesian
 1/2 cup peanut butter 
 4 cloves garlic, peeled 
 3 jalapeno/cayenne peppers,seeded,chop 
 5 tsp soy sauce 
 juice 2 limes 
 4 tsp tamarind paste/red wine vinegar 
 4 tsp sugar 
 Mix all blender til smooth. 
Drizzled over grilled meat or dipping sauce cooked/raw vegetables. noodles too. 

Sauce-Peanut -Spicy
2-ounces soft tofu, drained and mashed 
2-Tablespoons brown sugar 
1-Tablespoon soy sauce 
4-garlic cloves, minced 
2-fresh red chili peppers, diced small 
1-teaspoon lemon juice 
1-teaspoon rice wine 
1/2-teaspoon salt 1-cup peanut butter, (creamy or crunchy) 
2-cups water 
In a blender, mix the tofu, brown sugar, soy sauce, garlic, peppers, lemon juice, wine,and salt until smooth. Transfer the mixture to a large mixing bowl, and alternately add the water and peanut butter. Stir thoroughly. In a saucepan, warm over medium heat and serve. Toss it with Asian noodles, or add with stir fry meat and vegetables. (Yield: 3 cups) 

Sauce-Peanut (Thai)
A high-protein sauce that is great at a cookout. Dip vegetable kebobs in it or spread it on rice cakes or chips.
Ingredients
1 cup coconut milk 
1/2 cup water 
1 tablespoon dried vegetable flakes 
1/2 teaspoon salt 
3 tablespoons molasses 
1 tablespoon grated fresh ginger 
1 teaspoon hing (asafetida) 
1 teaspoon cumin seed, ground 
6 small hot roasted jalapeño chilies 
1/4 cup peanut butter 
2 tablespoons fresh lime juice 
Method

1. Combine all ingredients except peanut butter and lime juice in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 10 minutes.
2. Add peanut butter and simmer for a few minutes.
3. Purée in a blender. 
4. Stir in lime juice. 
5. Store in a covered container in the refrigerator for up to 1 week. 
Makes about 2 cups.

Sauce-Peanut 1

This sauce goes exceptionally well c rice noodles or spring rolls 
Ingredients
1 cup peanut butter, crunchy or smooth 
1 cup water 
3 tablespoons soy sauce 
2 tablespoons lime juice 
1 clove garlic, minced 
1 tablespoon grated ginger 
2 tablespoons coconut milk 
Makes a little more than 2 cups.
Method
Blend the peanut butter and water. 
Mix the remaining ingredients

Sauce-Peanut 2
Serves : 6 Ingredients 
3 red chili peppers deseeded 
1/2 pint coconut milk 
1 tsp tamarind juice 
12 oz. jar crunchy peanut butter 
1 tbsp molasses 
1 pinch salt 
Preparation
Pound the chillies with the back of a cleaver or in a mortar & pestle and add them to a pan with the coconut milk. 
Add the peanut butter and heat gently, stirring all the time until there are no more lumps of peanut butter. 
When the sauce thickens add the molasses, tamarind juice and salt. 
Serve the sauce hot over salads, fish or satay dishes.

Sauce-Peanut 3
6 Tbsp.peanut butter 
¼ C h2o 
3 Tbsp.light soy 
6 Tbsp.dark soy 
6 Tbsp.tahini (sesame paste)
½ C dark sesame oil 
2 Tbsp.sherry 
4 tsp.rice wine vinegar 
¼ C honey 
4 med cloves garlic,mince 
2 tsp.mince fresh ginger 
1-2 Tbsp.hot pepper oil 
½ C hot h2o 
1 carrot,peeled 
½ firm med cucumber,peeled,seeded,& julienned 
½ C roasted peanuts,coarsely chop 
2 green onions,thinly sliced

Sauce-Peanut( Nuoc Leo)
1-clove garlic, sliced 
1-Tablespoon vegetable oil 
1-small piece of pork liver, minced 
1-Tablespoon ground pork 
1-teaspoon tomato paste 
1/4-cup tuong 
1/2-cup water 
1-1/2-teaspoons peanut butter 
1-Tablespoon granulated sugar 
1-1/2-Tablespoons sesame seeds 1
0-roasted peanuts, coarsely chopped 
Thin strips of hot pepper, for garnish
 Tuong: is a kind of soy bean paste used in Vietnam. A good Vietnamese market will have it. Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste, stir and add the tuong. Stir again and add the water and peanut butter. Raise the heat to medium and add the sugar. Boil for 1 minute and transfer to a bowl. Add the sesame seeds to a medium-hot frying pan, stirring constantly until browned. This should take 2 to 3 minutes. Add the sesame seeds to the nuoc leo, along with the chopped peanuts. Garnish with thin strips of hot pepper. NOTE: The pork liver should be the size of a large chicken liver. (Yield: about 1-cup)


Sauce-Pineapple-Peach Dipping 
12 Servings 
1 Can(8 oz) crushed pineapple in juice, undrained
½ c Glaze for Peaches 
½ ts Grated fresh ginger OR ¼ ts Ground ginger
combine undrained pineapple, glaze & ginger. Cover; refrigerate until serving time. Use sauce as a dip for hot egg rolls,chicken nuggets,use to baste chicken or ribs during broiling or grilling. Makes about 1½ cups sauce. 
TIP:  To store, wrap & refrig up to 1 wk or freeze up to 3 mo.

Sauces-Potsticker Dipping#1,2,3
 
 Dipping Sauce I
 ½ C soy sauce
 3 Tbs Chinese Black vinegar/Worcestershire sauce
 1 Tbs shred gingerroot/minced garlic 


 Dipping Sauce II
 ½ C soy sauce
 2 Tbs Chinese Black vinegar/Worcestershire sauce
 1 Tbs chili oil/chili paste c garlic
 1 Tbs shred gingerroot/minced garlic 

 Dipping Sauce III
 ¼ C soy sauce 
 1T rice wine 
 1T rice wine vinegar 
 2t sugar 
 1T minced scallion 
 1.5T minced garlic 
 2T sesame oil 
 2t chili oil/chili paste 

serve c dumpling/steamed veg/plain rice.

Sauce-Quick Brown
¼ C butter
Diced tbsp of ea
(2 onion,1 celery,1 carrot)
Bouquet garni
½ tsp salt/pepper
¼ C AP flour
1 C Brown Stock
In pan,melt butter+chop vegs & bouquet garni.
Saute gently,stir 5-6 min,til veg brown+salt & pepper+flour.Cook,stir,5-6 min.Warm stock in 2nd pan + to vegs.Stir constant,med heat til sauce boils.When thick,simmer 5 min.Remove bouquet garni & strain.Serve hot c broil lamb/pork chop.Make 1C.Keep on top double boiler.

Sauce-Quick Tomato
A super sauce that can be made in minutes 

Ingredients:
1 small apple, peeled and grated
1 small onion, skinned and chopped
half a pint (285ml) water
2 level tsps. cornflour
1 oz. (25g) margarine
salt and pepper
1 level tsp. sugar
1 small tube tomato puree

Cooking Instructions:
Gently heat the butter in a saucepan, add the chopped onions and fry for 2-3 minutes
Blend the cornflour with the water and seasoning then add to the pan with the grated apple
Bring to the boil and stir until smooth
Reduce the heat and simmer gently for about 10 minutes, taste for seasoning and add more sugar if desired

Sauce-Red-cook 
Place a med pan over high heat til hot.+ 2 tbsp veg oil.+ 4 crushed cloves garlic & 6 thin slices fresh ginger & cook,stirring,until fragrant,about 5 sec.+ 3 C chicken broth,½ C soy sauce,1/3 C dark soy sauce,¼ C Shao Hsing wine/dry sherry,2 whole star anise,1 piece dry tangerine peel/2 pieces fresh orange peel,& 3 tbsp sugar.Bring to a boil.Reduce heat,cover,& simmer for 20 min,stirring occasionally.Strain liquid & use in braised,stewed,& casserole dishes.Makes about 3 ½  C.

Sauce-Salsa-California
2 cups peeled and chopped tomatoes 
1 celery stalk, cut up 
1 onion, cut up 
1 green bell pepper, cut up 
1 1/2 teaspoons salt 
1 tablespoon cider vinegar 
1 tablespoon sugar 
1 green chile pepper, seeded, if desired, and chopped 

In a food processor, combine all the ingredients and process until well blended. 
If a finer texture is desired, pass the ingredients through a food mill using a fine blade. 
Transfer to a bowl, cover tightly and chill overnight before serving. 
Makes about 2 cups. 

Sauce-Serendipity
wok . can refrig 2 wks.
Good veg,meat seafood.Makes 4 C 

 4 Tbs Corn starch
 ¼ C Brown sugar
 1-½ Tbs Ginger root,minced
 4 Garlic cloves,minced
 ¼ tsp Ground red pepper
 2/3 C Soy sauce
 1/3 C Rice wine vinegar
 1 C Chicken broth
 2/3 C Rice wine 

 In a 1-qt jar,combine corn starch,brown sugar,minced 
 ginger & garlic,& red pepper.Pour in soy sauce & rice 
 wine vinegar.Shake til well blended.+ broth & rice 
 wine.Shake again til contents are well blended.
 sauce can be stored,covered,in a refrig for up to 2 
 weeks.Shake before using.One-half to 1 C portions can also be 
 stored frozen for longer periods.
 Serving portion = ¼ C per person.

Sauce-Soy-Ginger 
 1/4 cup soy sauce
 1/4 cup balsamic vinegar
 2 Tbsp water
 1 Tbsp minced ginger root,soaked in ice water
 Combine all. Mix 
 keep for up to 1 week refrigerator, without 
 ginger root. Add ginger root pre serve

Sauce-Soy Dip
 
 1/3 Cup Soy sauce 
 2 tbsp distilled white vinegar 
 2 tsp sugar 
 2 tbsp minced fresh ginger 
 1 tbsp minced garlic 
 2 tsp Hot Chili Oil or Hot Chili Sauce

 combine the soy sauce, vinegar , sugar, Stir. Add ginger, garlic,chili oil/sauce just before 
 serving.
For Shanghai Spring Rolls fried or steamed dumplings Wontons , Cantonese Egg Rolls. 

Sauce-SPAGHETTI SAUCE
10 lbs. hamburger
10 cloves minced garlic
10-16 oz. cans tomatoes, undrained & chopped
10 tbsp. dried parsley flakes
10 bay leaves
5 tsp. salt
7 1/2 tsp. oregano
5 tsp. brown sugar
1 1/2 tsp. thyme
5-6 oz. cans tomato paste
5 c. minced onions
1 lg. green pepper
10 stalks celery
5 c. water (optional)

Put all in large vessel and simmer uncovered for 3 hours, stirring occasionally until sauce is thick. Remove bay leaves before serving. Th

Sauce-Spicy Soy Dipping 
 
 ¼ C veg stock 
 ½ C light soy sauce 
 1 tbsp rice wine/dry sherry 
 2 tbsp sesame oil 
 2 tbsp rice vinegar 
 1 tbsp sugar/honey 
 1 tsp hot oil 
 
 Mix ingred in a small boil.Stir to dissolve sugar,then 
 cover & refrig til serving.

Sauce-Supreme Ver #1
1 C chicken stock/h2o
½ C mushrooms stems & pieces
1 ½ C Chicken Veloute' Sauce
¾ C whipping cream

In  pan,+ stock & mushrooms.Bring boil & boil til liquid is reduced to ½ cup.Remove heat & keep hot.In pan,heat Chicken Veloute' Sauce,bring to a boil; reduce heat & simmer about 10 min til reduced to 1 cup.Strain mushrooms & liquid over sauce; discard mushrooms.Stir mushroom-flavored stock into sauce.Slowly + cream,stri cont.When cream is heated good,serve hot c roast chicken,poached fish/over hard-cooked eggs.Makes 2 C.

Sauce-Supreme Ver #2
 1 qt chicken veloute 
 1 C heavy cream 
 2 tbsp cold butter 
 Salt to taste 
 White pepper to taste 
 Lemon juice to taste 

 Heat veloute & simmer til reduced by ¼,
 stir some.Pour cream in metal bowl & temper by slowly 
Incorp small amounts hot veloute.Slowly stir,return to very low simmer.Swirl in raw butter til melted,+salt,pepper & lemon juice to taste.Strain good 

Sauce-Sweet n Sour  I
Makes 1 cup 
¼ c Ketchup
¼ c Rice wine vinegar
¼ c Sugar
¼ c Water 
Combine all . Bring to a boil, reduce heat ,simmer for 45 min.
It can serve warmed as a dipping sauce

Sauce-Sweet n Sour  II
1 oz tomato sauce
¼ c rice vinegar
 2 T brown sugar
 2 t soy sauce
 3 t crushed garlic
 1/8 t red pepper flakes
-----------------------------
1 20 oz can pineapple chunks in juice
 1 green pepper cut into strips 
¼ cup green onions 
2 T corn starch 
Blend 1st 6 ingred ,bring to a boil. Cover, reduce heat and simmer for 15 min. Drain pineapple& reserve juice. Add water to juice to make 1 cup. Set aside. Add pineapple, green peppers & onions to pot,cover,simmer 5 to 7 min, until veg tender. Combine corn starch & juice. Stir into sauce & thicken. 

Sauce-Sweet n Sour  III

 1 c unsweetened pineapple 
 ¼ c cider vinegar 
 2 ½ tbsps soy sauce 
 1/3 c brown sugar 
 2 tbsps cornstarch 

Combine,heat just to blend,stir lots. Cool to room temp,serve.
 Makes 1¼ c 

Sauce-Sweet n Sour  IV
Sweet and Sour Dipping Sauce
½ c Major Grey's Chutney 
¼ c apricot preserve 
¼ c crushed pineapple 
¼ c applesauce 
½ tsp ginger-mince 
1 tsp rice vinegar

Sauce-Sweet n Sour,BDS
Ketchup 1/3 cup
Pineapple Chunks,1 cup
h2o,Cold 1/3 C 
applesauce ¼ cup
apricot jam ¼ cup
Major Grey's Chutney ½ C 
orange juice 2 tbsp 
Sugar,Brown ½ cup
chicken broth 1/3 C 
Cornstarch 2 tbsp Red food coloring,5 drops
Garlic Powder ½ tsp/garlic,2 cloves
gingerroot 1 tsp grated 
green onions,¼ C 
green pepper,1,cut into strips
red pepper flakes 1/8 t 
Cider/rice wine vinegar 1/3 cup
soy sauce 2 tbsp 

Sauce-Tartar
1 tbsp capers,drained
1 tbsp diced dill pickles
1 tbsp diced fresh parsley
1 C Mayo
1-2 tsp lemon juice
Salt & pepper
Fine chop capers.Stir capers,pickles & parsley into Mayo.+ lemon juice.Salt & pepper to taste.Serve cold.Makes 1 ¼ C.Note: Store x1wk.sealed in refrig,+ 1 tbsp boil h2o pre-seal.

Sauce-Teriyaki-Basic 
 Categories: Japanese, Condiment Yield: 1 servings 
1 c Mirin wine 
1 c Sake 
1 c Japanese soy sauce 
1 c Dashi 
1 tb Sugar 
WARM THE MIRIN and sake in a saucepan over moderate heat. Remove the pan from the burner. Carefully, ignite the mixture and shake back and forth until the flame dies. Return pan to the burner and add the soy sauce, dashi and sugar; bring to a boil. Cool to room temperature. Set aside in a saucepan 1/2 cup of the teriyaki sauce. Dip pieces of meat (chicken, sliced beef, etc.) into remaining sauce to marinate. Grill meats. Reduce the sauce in the saucepan over high heat into a thickened glaze. Makes 1 Quart 

Sauce-Teriyaki #1
ingred:
½ C soy sauce 
½ C *mirin (sweet rice wine)
(soy sauce : mirin = 1:1) 
**2 tbsp sugar 
How to make: 
Pour all ingred in a pan.
Stir mix well.
Put pan on low heat & simmer for a couple min.
Remove from heat & cool mix.
Store sauce in a clean bottle in fridge.
*You can sub.mirin c sake & sugar (sake:sugar = 3:1)
** Adjust amount sugar,depending on your preference.

Sauce-Teriyaki #2
1 tbsp grated onion 
3 garlic cloves, mince 
1 tbsp grated fresh gingerroot 
Salt
1 c soy sauce 
1 tsp sesame oil 
½ c Japanese sake/dry sherry 
¼ c lt brn sugar 
2 lb chicken/fish pieces, to serve 
Place all ,warm gently over med heat,stir til sugar dissolved. Use as a marinade. Skewer pieces of chicken/fish and place in a glass bowl. Brush with sauce and set aside at least 3-4 hr, turning occasionally. Broil/barbecue the chicken/fish, basting frequently with sauce.Warm any remaining sauce and serve with cooked chicken or fish. Makes about 1 1/2 c 
Strain fine cheesecloth,if desired

Sauce-Thai-Chili & Tomato Dip(Naam Prik Nuum)
2 Medium-sized ripe tomatoes
2 lg Banana chilies or New Mexican or Yellow Wax hot peppers
1 tb Chopped fresh cilantro
2 tb Fish sauce
3 lg Shallots,peeled & halved 
1 tb Fresh lime juice
5 Cloves garlic,peeled 
-
Serve as a dip c raw vegetables or as a condiment. If the chilies are very hot,you may want to de-seed them. Dry-frying,a method of roasting,is simply frying without fat. 
Heat a large,heavy skillet over high heat. Add whole chilies & dry-fry for about 4 min,pressing down c a wooden spoon & turning occasionally. Add shallots & garlic to the skillet & continue to dry-fry,turning occasionally. for about 5 min,or until the chili skins are blackened.
Transfer the mixture to a bowl & cool. Add tomatoes to the skillet & dry-fry for about 5 min,turning occasionally,or until the skins are blackened. Let cool. 
Remove stems from the chilies & cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes & cut into quarters. (Do not remove skins.) Place chilies,tomatoes,shallots & garlic in a food processor and,pulsing,process until the mixture is coarsely chopped & salsa-like in texture (not pureed). Alternatively,chop vegetables finely c a knife.
Transfer the mixture to a small bowl & stir in cilantro,fish sauce & lime juice. (The dip can be prepared up to 3 days ahead & stored,covered,in the refrig.) 
Makes 1 ¼ c.
7 Cal/Tbsp
 
Sauce-Thai-Chilis in Oil(Nam Prik Pow)
4 tb Oil 
3 tb Finely chopped garlic
2 tb Sugar
3 tb Finely chopped shallots 
1 ts Salt
3 lg Dry red chilis; deseeded -- coarsely chopped 
-
Heat the oil,fry the garlic until golden brown,remove c a slotted spoon & set aside. In the same oil fry the shallots until crispy,remove & set aside.
Fry the chilis until they darken,remove & place in a mortar c the shallot & garlic. Pound together. Reheat the oil,add the paste & warm through. Add the sugar & salt & mix well to give a thick black/red sauce. 

Sauce-Thai-Cilantro Pesto(Rahk Pahk Chee-Gratiem-Prik)
1 ts whole white or black peppercorns
2 tb Coarsely chopped fresh Cilantro roots or leaves
2 tb Coarsely chopped garlic
-
Using a mortar & pestle or a spice grinder,crush or grind the peppercorns to a fine powder. Combine the pepper,cilantro roots & garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor,you may need to add a little vegetable oil or water to ease the grinding. Make about ¼ cup. For an industrial strength batch use 1 tb peppercorns,½ cup cilantro roots & ½ cup garlic. To store the pesto for later use,put in a glass jar,pour a little oil onto the surface to cover it & seal tightly. It will keep nicely for about 1 week in the refrig. 
6 servings

Sauce-Thai-Dumpling Sauce(Naam Jeem Kanom Jeeb)
2 tbsp light soy sauce (see aew sai)
2 tbsp dark sweet soy sauce (see aew dum) or Chinese Hoisin Sauce
1 tbsp white vinegar
¼ tsp (or to taste) chopped fresh chilies
¼ tsp salt
-
Combine all the ingredients & blend well. Serve c Thai (Kanom Jeeb) or Chinese dumplings. Referigerate any remaining portion in a tightly covered glass jar. It will keep for a long time.

Sauce-Thai-Green Curry Paste(Nam Prik Kaeng Khiew Wah)
1 ts Cumin seeds 
1 ts Coriander seeds 
6 Fresh green chilies,Chopped 
1 tb Chopped lemon grass 
1 ts Chopped coriander root 
1 tb Chopped shallots 
1 tb Chopped garlic 
1 ts Chopped galangal 
7 Peppercorns 
1 ts Salt 
1 ts Shrimp paste 
-
May freeze.May use a food processor,don't overdo. 
Place the cumin & coriander seeds in a pan,without adding any oil. Dry-fry them,stir,for 1-2 min until they are aromatic & slightly browned. Pound them c the remaining ingredients to produce a fine paste. 

Sauce-Thai-Green Mango Dip(Nam Prik Ma-Muang)
A good dip c seafood & fish,fresh vegetables,& boiled eggs. 
8 oz Shredded Green Mango
¼ c Fish Sauce (Naam Plaa)
6 Cloves Garlic,Minced
2 tb Lime Juice
2 tb Shrimp Paste 
2 tb Sugar
-
Place the shredded mango,garlic & shrimp paste in a mortar & gently mash c the pestle so that the mango is bruised but is still in shreds. Add the remaining ingredients & stir to combine. Remove to a serving bowl & use as a dip for grilled meats or fresh vegetables. Makes 2 c.

Sauce-Thai-Hanglay Curry Paste
This is a Northern Thai/Burmese style of curry paste
¼ cup fish sauce 
¼ cup tamarind juice 
3 tbsp of very thinly sliced lemon grass 
3 tbsp of palm sugar 
2 tbsp of yellow bean sauce (tao jiao) 
2 tbsp of garlic,minced 
2 tbsp prik ki nu haeng (dried red birdseye chilis),crumbled 
2 tbsp of challots,thinly sliced 
1 tbsp ginger,grated 
1 tbsp shrimp paste 
1 tbsp coriander seed 
1 tbsp cumin seed 
pinch tumeric
-
Toast the coriander & cumin seeds until fragrant,& grate. Combine allthe curry paste ingredients & process to a fine paste.
Will keep 3-4 weeks in a well stoppered container,or may be frozen (Isuggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).

Sauce-Thai-Hell Dipping Sauce(Nam Prik Na-Rok)
Because it keeps well,this sauce was traditionally used by travelers. 
2 c Oil For Deep-Frying 
½ c Unpeeled Whole Shallots
2 lb Freshwater Fish Fillets
2 tb Shrimp Paste
1 c Dried Green Thai Chili Peppers (Prik Kii Nuu)
¼ c Fish Sauce (Naam Plaa)
3 tb Palm Sugar
½ c Unpeeled Garlic Cloves 
-
Heat the oil in a large skillet to 375øF. Deep-fry the fish fillets until very crispy & golden brown.
Charcoal-broil/grill the chilies,garlic & shallots until their outsides are charred. Remove the garlic & shallot skins.
Place the fried fish,chilies,garlic & shallots in a mortar & mash c the pestle until smooth,or use the blender.
Place the shrimp paste,fish sauce & palm sugar in a small saucepan & cook for about 15 min on medium-high heat,so that the mixture is reduced to a paste.
Thoroughly combine the mashed ingredients c the reduced sauce ingredients. Store in a jar c a tight-fitting lid & use as a dipping sauce or for cooking

Sauce-Thai-Masaman Curry Paste
3 ea Dried chilies 
3 tb Chopped shallots 
2 tb Chopped garlic 
1 t Chopped galangal 
1 ¼ tb Chopped lemon grass 
2 ea Cloves 
1 tb Coriander seeds 
1 t Cumin seeds 
5 ea Peppercorns 
1 t Shrimp paste 
1 t Salt 
-
Soak dried chilies in hot water for 15 min & deseed. In a wok over low heat put the shallots,garlic,galangal,lemon grass,cloves,coriander seeds,cumin seeds & dry fry for about 5 min,then grind into a powder (with mortar & pestle). Into a blender,put the rest of the ingredients except the shrimp paste & blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture & the shrimp paste & blend again to obtain ½ cup of a fine-textured paste. This can be stored in a glass jar in the refrig for about 3-4 months. This recipe from: The Elegant Taste of Thailand,by Sisamon Kongpan & Pinyo Srisawat. 

Sauce-Thai-Nam Jim Kiga
This is a common & tasty dip for barbeque style foods. 
6 tbsp prik ki nu (green birdshit chili),sliced thinly 
6 tbsp prik ki nu daeng (red birdshit chili),sliced thinly 
4 tbsp hom daeng (shallots),sliced thinly 
3 tbsp phak chi (coriander plant including root),chopped 
2 tbsp kratiem (garlic),sliced thinly 
1 tbsp nam manao (lime juice) 
1 tbsp nam pla (fish sauce)
-
Sautée the chilis,shallots & garlic in a little hot oil.
After cooling purée the mixture in a food processor of mortar & pestle.
If the coriander & shallots are added at the last minute the mixture will keep for several weeks in a refrig. 

 
Sauce-Thai-Northern Tomato & Meat(Nam Prik Ong)
~ spaghetti sauce,regional cuisine. Dried shrimp & shrimp paste give off a strong aroma during cooking,but the flavor mellows. 
¼ lb Pork tenderloin
1 ts Minced fresh lemon grass
2 ts Vegetable oil
1 lb Ripe plum tomatoes,chopped 1 tb Minced garlic (3 cloves)
1 lg Shallot,minced
½ c Defatted chicken stock or water
2 Serrano chilies,c seeds,chopped
1 tb Fish sauce
1 ts Tiny dried shrimp,minced,or ½ tsp. shrimp paste
1 ts Sugar
-
Place pork in a food processor & using an on/off motion,process until it is ground. Alternatively,chop pork c a sharp knife. Set aside. 
In a heavy,medium-sized saucepan,heat oil over medium high heat. Add garlic & stir-fry for 1 to 2 min,or until browned. Add shallots,chilies,dried shrimp or shrimp paste & lemon grass & stir-fry for 30 seconds. Add the pork & stir-fry for about 1 minute,or until browned. Add tomatoes,stock or water,fish sauce & sugar & increase the heat to high. Cook,stir frequently,for 2 min,or until the mixture boils vigorously. Reduce heat to low & simmer,uncovered,for 15 to 20 min,or until slightly thickened. Serve c sticky rice. 
Serves 4 as a main dish or 6 in combination c other dishes. 
64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN,3 G FAT,5 G carb; 127 MG SODIUM; 15 MG CHOL. 

Sauce-Thai-Peanut Sauce(Naam Jeem Satay)
richly flavored,usually served c satays. 
1 ¾ c Coconut Milk
3 tb Sugar
2 tb Red Curry Paste
1 c Ground Roasted Peanuts
¼ c Fish Sauce (Naam Plaa)
-
Combine all the ingredients in a medium saucepan & simmer for 15 min,stir cont. Makes 2-½ c.

Sauce-Thai-Penang Curry Paste
Penaeng is a dry curry,probably originating in Malaysia. 
25-30 dried red chillis: shake them to discard the excess seeds. 
2 tbsp hom daeng (shallots/purple onions),chopped 
2 tbsp kratiem (garlic),chopped 
2 tbsp of takhrai (lemon grass),very finely sliced 
2 tbsp of chopped coriander/cilantro root 
2 tbsp of chopped freshly roasted peanuts. 
1 tbsp grated kha (galangal - use ginger if you can't find galangal) 
1 teaspoon of toasted coriander seeds 
1 tbsp kapi (shrimp paste)
-
Mix together to a fine paste in a food processor. 
It is better to make it milder than use less than 2 tbsp of paste in a curry,but I do not recomend using less than 10 chilis.
Keep in a well stoppered bottle in a cool place for 3-4 weeks. Alternatively it can be frozen & kept for 3-4 months. I recomend freezing it in an ice-cube tray to form known quantities for subsequent use. 


Sauce-Thai-Red Curry Paste
6 ea Dried red chilies
1 ea Fresh lemon grass
OR 
1 ts Dried lemon grass
5 ea Garlic cloves,peeled
3 md Shallots,peeled
1 ts Kaffir lime zest OR Lemon zest
1 ts Galanga,fresh or dried*
-
Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 min. Separate the seeds & discard them. 
Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste,like peanut butter is formed. If the ingredients are too dry,add a few drops of cold water. Put the curry paste in a tightly covered container in the refrig until ready to use. 
*If using dried galanga,soak in cold water for 15 min. 
Makes ½ cup. 

Sauce-Thai-Spicy Cocktail
Makes ¾ cup 
½ cup tomato-based chili sauce,such as Heinz 
¼ cup Thai sweet chili sauce,such as Mae Ploy 
1½ teaspoons fresh lime juice 
¾ teaspoon minced lime zest 
Mix all ingredients well. Can be made up to 3 days in advance. Store refrig. 


Sauce-Thai-Sweet Chili Sauce
½ c Rice vinegar 
½ ts Minced serrano chili
¼ c Sugar 
½ ts Ground red chili paste
2 tb Plum sauce 
½ ts Sweet paprika
1 tb Thai fish sauce ½ ts Salt
1 tb Fresh lime or lemon juice
½ ts All-purpose flour
2 ts Tomato paste
1 tb Water; *mixed into flour
1 ts Minced garlic 
-
Combine all ingredients & ½ c water in a small saucepan,& bring to a boil. Reduce heat & simmer for 4 min. Let cool. Will keep in refrig for 3 days.
8 servings



Sauce-Thai-Sweet Hot Garlic(Naam Jeem Gratiem)
1 c Sugar 
2 tb Finely Minced Garlic
½ c Water
1 ts Salt
½ c White Vinegar
1 tb Garlic Chili Sauce
-
In a small,heavy saucepan,combine the sugar,water,vinegar,garlic & salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar & salt & reduce the heat to low. 
Simmer until the liquid reduces slightly & thickens to a light syrup. Remove from the heat & stir in the garlic chili sauce.
Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar & store at room temperature for 2 to 3 days. Makes about 1-½ c. 



Sauce-Thai-Sweet/Sour/Hot Fish(Prik Naam Plaa)
This is a sauce for sweetening/salting/spicing-up any dish being eaten 
4 md Clove Garlic,Finely Chopped
¼ c Fish Sauce (Naam Plaa)
1 tb Hot Red Chili Or Cayenne Pepper Flakes,Crushed** 
½ c White Sugar
1 c Warm Water
6 tb Fresh Lime Juice 
-
Combine all the ingredients in a small bowl & stir well. Serve at room temperature.
**To make it authentic,you should use Thai Prik Kii Nuu (Mouse Shit Peppers)
1 ¾ c Of Sauce or 6 servings



Sauce-Thai-Tiger Tears(Nam Jim Seua Rong Hai)
This sauce has several regional variations,& this recipe is for the Korat version.The two most important variations are: (a) it can be made c a mixture of fresh chopped chilis & powdered chilis,& (b) it can be made c lime juice instead of tamarind juice. 
prik phon (powdered red 'birdshit' chilis) 
nam makham piag (tamarind juice) 
nam pla (fish sauce) 
khao koor (see method) 
nam tan paep (palm sugar)
- 
First in a medium hot wok or skillet,toast 3-4 tbsp of uncooked long grain rice until golden,then cool,& grind to a coarse powder in a mortar & pestle,food processor or spice mill. This powder is known as khao koor. Any excess will keep indefinately in a well stoppered container. 
Grind dried red chilis to a fine powder,first breaking them,& shaking out & discarding any loose seeds. You will need about a cup of powdered chili (or reduce the other quantities accordingly). 
Add about 1 tbsp of khao koor to the chilis,& then add tamarind juice & fish sauce,in the proportion of three parts tamarind juice to one part fish sauce,stir until the mixture forms a thin paste of the consistency of tomato ketchup. 
Add palm sugar to taste. 
The sauce will keep for 3-4 weeks in a well stoppered container in a refrig. 



Sauce-Thai-universal Thai dipping(Nam Prik Kapi)
This is the staple dipping sauce eaten c almost anything, a signature dish of Thai cuisine as the more familiar There are probably as many recipes as there are Thai people

The eggplants used (makheua phuang)are the size of green garden peas & are often added to curries as a crisp morsel that pops in the mouth. You could substitute the golf ball sized makheua pro,but the best alternative to the real thing is probably to omit them. 

3 tbsp of nam pla (fish sauce) 
3 tbsp of nam manao (lime juice) 
2 tbsp of makheua phuang 
1 tbsp kratiem (garlic) chopped 
1 tbsp prik ki nu daeng (red birdshit chilis),chopped 
1 tbsp kapi (fermented shrimp paste) 
1 tbsp sugar
-
In a wok,lightly fry the shrimp paste until aromatic.
Crush all the ingredients in a mortar & pestle or food processor,except the makheua phuang which is coarsely chopped & added to the paste after mixing



Sauce-Thai-Yellow Curry Paste
1 ts Cumin seeds 
1 ts Coriander seeds 
8 Dried chilies 
½ ts Ground cinnamon 
1 ts Salt 
½ ts Ground cloves 
1 tb Chopped lemon grass 
2 tb Chopped shallots 
1 tb Chopped garlic 
1 tb Yellow curry powder 
-
Place the cumin & coriander seeds in a pan without adding any oil. Dry fry them,stir,over medium heat for 1 to 2 min until they are slightly browned,& give off a roasted aroma. Coarsely chop the chilies & soak in water for 10 min. Drain. Pound all the ingredients together to produce a fine paste which goes well c beef & pork. 



Sauce-Thai-z-other

Prik Naam Plaa:
 Fish sauce made c sliced chilies & sometimes,lime juice. 
This sauce goes c any dish. Sort of like a universal sauce. Fish sauce is fishy & salty tasting. Used instead of salt,it is made from fermented fish,water,peppers & salt. For those who can't tolerate the spiciness of prik kii noo (mouse shit peppers),only the fish sauce will be offered. 

Naam Som Prik Dong:
 Sliced or pureed chilies,vinegar & a little salt. This is a pickled sauce. Used mostly in noodle dishes like Lad Nar,Pad See Aew & noodle soups. 

Naam Plaa Hua Hom:
 Fish sauce,sliced chilies,sliced onions & lime juice.
Served c egg dishes. 

Naam Plaa Manow:
 Fish sauce,sliced chilies,crushed garlic & lime juice.
Served c beef,poultry & fish dishes. 

See Eeu Prik Tham:
 Chopped or pureed chilies,Thai dark or light sweeet soy sauce c or without vinegar. 
This sauce is usually served c appetizers like steamed dumplings & spring rolls. 

Sriracha Sauce - This sauce comes in a bottle & is available in any Thai food store or market. 
It has a unique blend of chilies,garlic,salt & vinegar. 
It goes well c eggs,chicken,steak & seafood.. 

Prik Pone-Dry ground roasted chilies flakes. 
Sprinkle over rice or noodle dishes for added spiciness only. Good for taking along on trips. 
In Thailand,people are known to keep adding one or more of these sauces to their food from the beginning to the end of the meal. So the next time you're in a Thai restaurant,ask for them & add some to your favorite dish. You may be surprised at how it can improve the flavor of your food.


Sauce-Thai green curry paste
4 lg,fresh green chilies,such as Anaheim
1 tsp whole black peppercorns
1 small onion,chop
1 tbsp chop garlic
2 tbsp chop fresh cilantro (coriander)
2 tsp fine grated lemon peel
1 tsp salt
2 tsp coriander powder
1 tsp cumin powder
1 tsp ground cinnamon
2 tsp dry shrimp paste
1 tsp tumeric
1 tbsp veg oil

Coarsely chop chilies; remove seeds.

Put into a food processor/blender with
remaining ingred.Blend to a paste,
+ing extra oil/h2o if necessary.

Makes about ¼ cup

Sauce-Tomatillo/Chipotle
versatile sauce,served hot or cold, spread on roast pork sandwiches, with grilled fish, pork, rabbit, lamb ,chicken, perfect with enchiladas. It is less acidic & softer in the mouth than sauces using regular tomatoes. If this sauce is served warm, do not let it sit too long as the cilantro tends to lose its color and gets tired in flavor. 

 25 lg tomatillos (2 lb) 
 3 cloves garlic, unpeeled 
 1 med onion, dice 
 3 tbsp olive oil 
 4 ea, canned chipotle chiles in adobo sauce 
 2 tsp adobo sauce 
 1 bunch cilantro,leaves only 
 1 tsp salt 
 Juice of 1 lime 
Husk ,wash tomatillos , hot water. With black iron skillet (dry), cook tomatillos for 20-25 min over med heat til soft & blackened all over. Do not allow to dry out. Shake pan every few minutes. Roast garlic until soft but not burnt. Sautée onion in 1 tbsp olive oil until soft & browned. Place tomatillos, garlic, onion, 2 tbsp olive oil, chipotles, adobo sauce, cilantro & salt in a blender.  no lumps. Add water prn. Add lime juice & blend for a few secs. Add cilantro prn. Serve room temp or chilled. 
Yield -- 3 c. 

Sauce-Tomato-2
use very ripe tomatoes,may peel them Simply cut an "x" in the bottom of each tomato and plunge the tomato into boiling water for 30 seconds and remove. 
1 tablespoon olive oil 
1 onion, finely chopped 
1 large garlic clove, minced 
3 cups chopped ripe tomatoes (about 2 lbss) 
One 6-oz can tomato paste 
1 tbsp chopped fresh basil, or 1 teaspoon dried basil 
1 tsp minced fresh oregano, or 1/4 teaspoon dried oregano 
2 cups hot water or vegetable stock 
½ c dry red wine 
1 bay leaf 
Salt & freshly ground pepper to taste 

Heat the oil in a large saucepan over medium heat. Add the onion and cook, uncovered, until softened, about 5 minutes. 
Add the garlic and cook 1 minute longer. 
Stir in the tomatoes, tomato paste, and dried basil and oregano, if using, and cook uncovered for 5 minutes, stirring frequently. 
Add the water or stock, wine, and bay leaf, and bring to a boil, stirring to blend. 
Reduce heat to low, season with salt and pepper, and simmer uncovered for about 30 minutes, or until the desired consistency is reached. If using fresh basil and oregano, stir in at this time. Taste and adjust the seasoning. Remove the bay leaf before serving. 
If not using immediately, transfer to a container and allow to cool. Cover and refrigerate for up to 5 days. 
Makes about 4 cups. 

Sauce-Tomato 

5-6 large tomatoes, diced
1 rasher bacon, diced
1 small onion, diced
salt &pepper
half a pint stock
bay leaf
1 med carrot, diced
½ tsp sugar
1 oz butter
½ oz  flour

Cooking Instructions:
Put the butter in a saucepan over a gentle heat to melt
Add the carrot, onion and bacon then toss but do allow to brown
Add the tomatoes and carefully simmer for about 5 minutes
Add the flour and bay leaf to the stock, blend and stir in to the tomato mixture
Simmer over a gentle heat for a further 30 minutes, stirring occasionally
Strain the mixture through a sieve, add the sugar, and season to taste with salt and pepper

Sauce-Veloute' 2
1 qt white stock:chicken-veal-fish 
2 oz flour 
2 oz butter/ oil 
Bring the stock to a boil. Combine the butter or oil and flour and cook over high heat for 2 or 3 min until  pale roux. Whip roux into stock, make sure no lumps. Sim for 30-40 min, skim surface prn. Strain with cheesecloth.  salt and pepper to taste. 

Sauce-Veloute'
3C White Stock
1/3 C butter
1/3 C AP flour
White pepper/salt
Warm stock in pan @ med heat.Melt butter,2nd pan.Stir in flour & cook 3 min,til bubbly.Slowly + warmed stock,whisk cont.Cook,uncover @ slo simmer,stir some,55 min,til reduced 1/3.Skim foam.Strain thru fine sieve.Keep hot(double boiler)til ready.Season 2 taste.Serve c broil chicken breast/light-cook green vegs.Makes 2C
VARIATION:Replace white sauce with these to make:Chicken or fish Veloute

Sauce-Veronique
1 C Fish Stock
¼ C dry white wine
1 tbsp brandy
1 tbsp diced green onion
1 tsp cornstarch
2 tsp cold h2o
½ C whip cream
Salt & white pepper
16 seedless green grapes
2 tbsp butter,tiny pieces
Boil stock,wine,brandy & green onion together til liquid = ½ cup.Strain in sieve,return to pan.Mix cornstarch c h2o,+ to pan ,med heat.Cook til bubbly.Stir in cream,cook,stir,til sauce  boils.+ salt & pepper to taste.+ grapes.When grapes are warmed + butter.Blend gently but well but.Serve hot c poached fish.Makes 1 C.


Sauce-Vinaigrette 
 ¼ cup red/white-wine vinegar
 ¼ tsp salt
 ¼ tsp fresh grd pepper
 ½ tsp prepared/Dijon mustard,prn
 ½ c olive/vegetable oil

Use a whisk to blend all but oil, 
Add oil slowly, whisk continuously.
When it has all been absorbed, taste the sauce; some may find too oily,if the vinegar mild.
Adjust c vinegar, salt , pepper prn. Serve c salads/ crudite's.
Make ¾ c
Note: Store up to 1 Mo in a screw-top jar in a refrigerator; shake before using.

Sauce-White Truffle 
1-6 oz pkg white baking bars,chop
2 tbsps butter
½ c Hvy whip cream
Melt bars & butter @ lo heat,stir cont.(thick & grainy),remove heat.Stir in whip cream til smooth.Cover & refrig 2 hr or til chill.

Sauce-White
2 C milk
¼ C butter
¼ C AP flour
Salt & white pepper
Warm milk @low heat.In 2nd pan,melt butter + flour & cook til bubbly.Whisk Cont.slowly + milk.Whisk til thickens,cook 2-3 min @ lo heat,stir some,til rich & creamy.Season.Serve hot c  vegetables or use as a sauce base.Makes 2 C.
More/less milk=thinner/thicker.Keep warm,in uncovered double boiler as steam will thin.

Sauce-Yellow Bean-Nuoc Tuong 
1-cup yellow beans, boiled, drained 
2-Tablespoons coconut milk 
2-Tablespoons ground peanuts 
2-teaspoons sugar 
3-cloves garlic 
1-medium red chili 
1-stalk lemongrass 
2-Tablespoons vegetable oil 
Combine all ingredients, except oil, in a food processor. Blend until finely chopped and well combined. Heat oil in pan, stir fry all ingredients and simmer for 2 minutes. Cool before serving. (Yield: about 1-1/2-cups)