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    Easy Homemade Sauces Main Course& Dessert Sauces using Wholesome Organic Ingredients
    Easy Homemade Sauces Main Course& Dessert Sauces using Wholesome Organic Ingredients
    Easy Homemade Sauces Main Course& Dessert Sauces using Wholesome Organic Ingredients
    Ebook167 pages1 hour

    Easy Homemade Sauces Main Course& Dessert Sauces using Wholesome Organic Ingredients

    By Simon Staub

    ()

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    About this ebook

    Sauces can transform the simplest meal into a memorable feast, sauces do not need to be over complicated, many sauces can be made in minutes and need only a few ingredients. Our eBook has many easy to follow recipes to suite most tastes and for most dishes, including gluten and dairy free sauces. All our recipes are made from natural organic unprocessed ingredients. Included are recipes for Roux Sauces, Reduction Sauces, Butter and Cream Based Sauces, Fruit and Vegetable Sauces and Dessert Sauces, plus a chapter on how to make your own ingredients such as the condiments used in the recipes, vegetable and nut flours, spice blends and vinegars.

    LanguageEnglish
    PublisherSimon Staub
    Release dateFeb 5, 2015
    ISBN9781311305558
    Easy Homemade Sauces Main Course& Dessert Sauces using Wholesome Organic Ingredients
    Author

    Simon Staub

    Simon is a solo parent living in Oroquieta City, Misamis Occidental, Philippines with his two children, Jean, 8 years old and Trevor 6 years old. Jean and Trevor have a condition known as G6PDD; Jean has a milder version while Trevor has a much more severe version. Because of this condition they have to be on a restricted diet of mainly unprocessed foods, with no legumes, food colorings preservatives or other additives. Simon makes and prepares all of their food from scratch, using raw, organic produce. Otherwise, they are healthy, happy children, enjoying a modest, relaxed lifestyle in a semi-rural area of what is known as the City of Good Life in the Philippines, a warm, friendly city, blessed with very little pollution and a very low crime rate in a tropical area with a temperature of about 30C all year round, it is protected from typhoons and other harsh conditions found in other parts of the country.Simon is 58 years old, a New Zealand Born Australian a retired Chef and Entrepreneur. His hobbies include organic gardening, raising free range chickens, pigs, fish and cattle for personal use, making and preparing all their own foods from scratch from wholesome ingredients and living a naturally healthy lifestyle. They enjoy practicing Tae Kwondo, water sports, fishing, diving and boating; have traveled to Malaysia, Singapore, Vietnam, India, Hong Kong, and China. He is now concentrating on this children’s schooling and compiling eBooks on topics related to g6pdd, arthritis and healthy living, to share with others their experiences and knowledge on how to live long and happy lives with Arthritis and G6PDD.

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      Book preview

      Easy Homemade Sauces Main Course& Dessert Sauces using Wholesome Organic Ingredients - Simon Staub

      Easy Homemade Main Course & Dessert Sauces

      Using

      Wholesome Organic Ingredients

      by

      Simon Staub

      Published by Simon Staub

      At Smashwords

      Copyright 2016 Simon Staub

      This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite eBook retailer and purchase your own copy. Thank you for respecting the hard work of this author.

      My eBook is presented to you, so I can share with you, the way I prepare our own foods, based on my own experiences and research, for our Children’s and families wellbeing. The different types of produce I use in the recipes in this book have all been selected because they are safe and nontoxic for everyone to consume. While every effort has been made by me the author to present accurate and up to date information within this document, new information is always coming to hand. Therefore, I, the author reserve the right to update or change the contents and information as any changes are required.

      I, the author take no responsibility for any errors or discrepancies in this document or any actions taken by anyone, whether monetary, legal or otherwise It is the reader sole responsibility to seek professional advice before taking action. Reader's results will vary according to their skill levels and individual perception of the contents.

      You are welcome to contact me through my Website https://simonstaub.com

      Or email mailto:simonstaub@gmail.com

      Table of Contents

      Chapter 1 Roux Type Sauces

      Basic White Sauce (Béchamel Sauce) - Basic Brown Sauce - Demi-glace

      Gluten Free White Sauce - Gluten Free Brown Sauce

      Gravy - Gravy Made with Coconut Flour - Red Gravy

      Honey Ginger & Sesame Gravy - Vernoff Sauce

      Chapter 2 Cream Based Sauces

      Alfredo Sauce - Basil Sauce - Mustard Sauce

      Creamy Pepper Sauce - Creamy Mushroom Sauce - Champagne Sauce

      Field Mushroom Sauce - Sauce Diane - Blue Cheese and Onion Sauce

      Chapter 3Butter Sauces

      Maitre d’ hotel Butter - Black Butter - Butter Sauce

      Beurre Rouge (Red Wine Butter Sauce) - Beurre Blanc (White Wine Butter Sauce)

      Lemon Sauce - Lemon Caper Butter Sauce

      Hollandaise Sauce - Easy Blender Hollandaise Sauce - Béarnaise Sauce

      Chapter.4 Non Dairy & Gluten Free Sauces

      Provincial Sauce - Sweet & Sour Sauce

      Lemon Herb Sauce - Lime Chili & Coriander Sauce

      Tomato Sauce with Hidden Vegetables - Tomato Salsa recipe1

      Tomato Salsa recipe 2 - Marinara Sauce - Garlic Tomato Sauce

      Asian Seafood Sauce - Avocado Sauce

      Tzatziki or Greek Cucumber and Yoghurt Sauce - Raita or Indian Yoghurt Sauce

      Chapter 5 Stir-Fry Sauces

      Basic Stir-Fry Sauce recipe 1 - Basic Stir-Fry Sauce recipe 2

      Sweet & Sour Stir-Fry Sauce recipe1 - Sweet & Sour Stir-Fry Sauce recipe 2

      Thai Stir-Fry Sauce - Orange Stir-Fry Sauce

      Spicy Stir-Fry Sauce - Hot & Spicy Stir-Fry Sauce - Curry Stir-Fry Sauce

      Chapter 6 Dessert Sauces

      Apple Sauce - Apricot Sauce - Almond Sauce

      Brandy Sauce recipe 1 - Brandy Sauce recipe 2

      Berry Sauce - Caramel Sauce - Chocolate Sauce recipe 1

      Chocolate Sauce recipe 2 - Chocolate Sauce recipe3

      Chocolate Cherry Sauce- -Chocolate Maple Sauce - Chocolate Orange Sauce

      Cinnamon Sauce - Cranberry Sauce - Custard Sauce

      Coconut Vanilla Custard Sauce - Orange Custard Sauce

      Hazelnut Sauce - Kiwifruit Sauce-Peach Sauce

      Pineapple Sauce - Creamy Pineapple Sauce - Sweet Mango Sauce

      Mango Sauce - Spicy Raspberry and Orange Sauce - Vanilla Sauce

      Lemon or Lemon & Lime Sauce

      Chapter 7 How to make your own Ingredients

      Healthy Homemade Dark Chocolate - Homemade Fresh Butter

      Sour Cream - Cream Cheese – Yoghurts - Chili Stem Culture

      To make Yoghurt from your own Starter Culture - Coconut Yoghurt

      Homemade Vanilla Extract - Almond Extract - Lemon Extract

      Homemade Orange, Lemon or Lime Zest - Flours - Coconut Flour

      Nuts, Seeds and Grains - Vegetable Starches – Cinnamon - Star Anise

      Turmeric - Apple Cider Vinegar - Pineapple Vinegar

      Homemade Condiments - Mock Soy Sauce - Worcestershire Sauce

      Oyster Sauce - Dijon Mustard - Hot Sauce – Basil Pesto

      Traditional Tomato Paste - Tomato Sauce – Tomato Ketchup. – Green Chili Sauce

      Beef Stock – Vegetable Stock – Chicken Stock

      How to make Animal Lard for Cooking and making Soap

      Chapter 8 Conversion Tables

      Other Books by Simon Staub

      About Simon Staub

      Connect with Us

      Introduction

      Sauces make the meal more appetizing and interesting; choosing the right type of sauce to go with the dish you are preparing is a matter of personal taste and preference, as well as ease of preparation and economy. Sauces can be very simple or far more intricate, depending on the occasion and ingredients available. Just because a sauce is simple, does not mean it cannot be enticing and enjoyable, when considering what type of sauce to make or use with an individual dish, it is wise to think about its compatibility with the rest of the meal and the ingredients used in cooking the item, or items the sauce is to accompany. Many sauces can be improved by adding a simple bouquet garni, made up of 3, 4 or more herbs and or spices, tied together to give a subtle, balanced yet complex flavor to your dish, increasing its flavor and interest, but not to overpower it. The most common blend of herbs used is 3 stalks of parsley 1 sprig of thyme and a bay leaf tied together in a small bundle that can be removed from the dish before serving.

      It is a matter of personal preference, but we never use soy sauce or soy in any form as it is a proven irritant, with over 60% of all people having adverse reactions to it. We also use where ever possible vegetable or nut flours in preference to grain flours. Easy methods to make your own Vegetable Flours are in the final chapter of this eBook, Making Your Own Ingredients.

      There are many ways to make delightful sauces, from blending or pureeing raw fruits and or vegetables, to intricate sauces made from elaborate stocks and aged vinegars. A sauce needs several characteristics to make it appealing and palatable, flavor, texture, eye appeal and compatibility with the foods it is served with, are my criteria for a good sauce.

      A thin, watery bland sauce does little to enhance a meal. When deciding on which sauce you should make for a particular dish, it is helpful to consider all the components of your meal. Sometimes a rich sauce can overpower a dish such as chicken or seafood's, where a lighter sauce will allow the flavors to complement the dish. A light sauce over strong flavored meats such as beef, game fowl or marinated vegetables often detracts from the meal.

      Several methods can be used to thicken sauces, a roux sauce made from equal parts of flour and butter is one traditional method. The butter and flour are mixed together and cooked, then the liquid is added or it can be made into a paste and added in small pieces at the end of cooking and whisked until the sauce is thick and lump free. This has become less popular because the butter and flour mixture is reputed not to be very healthy, but if using organic, naturally fed free range butter and vegetable flours it is very healthy. Butter alone can be used to thicken some types of sauces where it is blended in, once the flavor desired has been created. Another thickener that is no longer fashionable because it was believed to be unhealthy is a Liaison, if using organic free range eggs and organic, naturally

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