Can you please provide me with easy sauces for chicken/pork/beef please

[jellyjelly]

I am tryng to make my own sauces as it shoudl be cheaper and healthier if i make my own very easy sauces to get the basics after i have got the initial ingrediants.

I am making a lemon and balsamic sauce at the moment for chicken but i need more.

Have thought about basic tandoori marinade and honey and mustard but running out of ideas.

Anyone?

5 ml olive oil
1 mediumonoin, peeled and grated or finely chopped
1 small apple, peeled and finely grated
1,25ml garlic, crushed
60ml tomato sauce
1 tomato finely chopped
125ml water
20ml soft brown sugar
10ml worcestershire sauce
5ml salt
10ml prepared mustard

Heat oil in medium saucepan, saute onion, apple and garlic over moderate heat until onion transparent. Add rest of ingredients and simmer for 5 min or until sauce thickens and all the liquid has evaporated.

Make double the recipe and freeze the remainder for later use.

Mix equal parts of honey, tomato ketcup and soy sauce. Pour over chicken and bake in 180C oven for about 20 min.

100mls of each is enough to do 4 chicken breasts. It is like a sweet & sour sauce.

I have a few.

Will come back to this after kids are in bed.

thanks for the sweet and sour. Thats great and will try that out.

/what is your sauce sanetjvv?

Chicken is lovely marinated in lemon juice, olive oil and cut garlic

or wrapped in proscuitto

how long do you marinade it for?

As long as you can. Overnight is ok but even a couple of hours will make a huge diff to ie chicken breasts

I just made a fab no cook sauce loosely based on mojo verde from the Canary Islands.
Roughly chop up a green pepper, throw it into a blender with a couple of cloves of garlic, a green chilli, a couple of tablespoons of cumin seeds and some fresh herbs. Add about 3 tablespoons of vinegar and puree for a bit add salt and pepper. Gradually add olive oil until you have a runny mayonaise texture. Voila, tis delish.

i love that sauce. yum yum.

dont have vinegar, what can i use instead?

Lemon juice will be ok but not as nice.

what vin do you use. I might be able to justify it if i can find other uses for the vin.

White wine but cider does fine and is cheaper afaik.

This is a Tomato Sauce by Jamie Oliver. I always post it on these kind of threads because you can use it for loads of things. It makes a big batch so you can freeze the extra. I use it for Spag Bol, Pizzas, Chicken, pasta dishes etc.

3 tbsp Oil
3 small red onions, peeled and chopped
2 red peppers, chopped
3 courgettes, grated
3 stalks of celery, chopped
1 large pinch of dried oregano
6x400g tins of tomatoes
2-3 garlic cloves (depends on personal taste)

Heat enough oil to cover the bottom of a deep pan and fry onion, celery, pepper, courgette, carrot and garlic for 5-10 mins.

Add the oregano and toms then season.

Simmer for about 30 mins.

Liquidise and when cool, freeze the extra sauce.

Then theres the Veloute Sauces. Just a basic sauce but by adding certain things you can change it to suit whatever your eating.

This makes 1/2 pint btw.

3/4 pint of veg stock (boiling)
1oz butter
1oz flour
2 floz cream (optional but not as tasty without)
salt to taste

Melt the butter, beat the flour into the butter and cook on a low heat for 2 mins.

Remove from the heat and cool a bit before adding the veg stock, a little buit ata a time.

Bring back to boil and stir until thick.

Turn down heat and simmer for 15 mins.

Add cream and bring back to simmer.

The Variations are to be added at the simmering stage.

Mushrooms, add 2oz chopped. Good with Beef/steak, chicken even pork and fish.

Tomato and Basil, add 3 tbsp of tom puree. Really good for Chicken and pork. Have to admit have never used this though because I always do the JO one.

Garlic, add 4 cloves and mixed herbs. Again, great with all meats IMO.

hth