Recipe: Wine Sauce (8)

Hope one of these looks familiar.

Joe

BROCCOLI SAUCE
1 c. mayonnaise
1/4 c. Chablis or other dry wine (I use cooking sherry)
1 tsp. lemon juice
1/4 to 1/2 tsp. curry powder
Pimento strips (optional)
1 lb. fresh broccoli
Combine first four ingredients in small saucepan. Place over low heat, cook until thoroughly heated. Do not boil. Arrange cooked crisp broccoli on a platter with flowerets facing edge of platter. Pour sauce down center of spears. Garnish with pimento strips. Yields 14 servings.

REMOULADE SAUCE
1 c. mayonnaise
2 tsp. chopped anchovy (may be omitted)
1/2 tsp. dry mustard
1 tbsp. wine vinegar
1 tbsp. tarragon vinegar
2 tbsp. dry sherry
1/2 c. chopped parsley
1/4 tsp. garlic powder
4 tbsp. capers
1 tbsp. onion juice
Mix together and keep in refrigerator at least one day before using.

BERNAISE SAUCE
1/2 c. butter, melted
1/2 c. dry white wine
3 tbsp. tarragon vinegar
2 tsp. chopped onion
1/4 tsp. salt
Dash of pepper
1/2 c. mayonnaise
Mix all ingredients in blender. Slowly add mayonnaise. Use immediately.

SALMON SAUCE
1/2 c. mayonnaise
1/2 c. sour cream
Dill
Parsley
Green onions
Salt and pepper (white)
2 tbsp. white wine
1/8 tsp. Tabasco sauce
1/8 tsp. garlic
Mix all of the above. Best served room temperature. Does keep well in the refrigerator.

HERB BERNAISE SAUCE
1/2 c. dry white wine
1/2 c. parsley sprigs
1/4 c. white vinegar
1 sm. onion, quartered
2 1/2 tsp. dried tarragon leaves, crushed
1/4 tsp. dried chervil leaves, crushed
1/3 tsp. pepper
2 lg. cloves garlic
1 c. mayonnaise
Blend first 8 ingredients. Heat until reduced to 1/3 cup. Strain. Return liquid to saucepan. Stir in mayonnaise. Stir until warm. Garnish with chopped parsley. Serve with steak and other meats. Yield: 1 1/4 cups.

SOUTHWEST GRILL WITH CREAMY TARRAGON SAUCE
MARINADE:
Juice of 1/2 lemon
Juice of 1/2 lime
3 green chilies, chopped
3 cloves garlic, chopped
3 tbsp. vegetable oil
1/4 cracked pepper
1 tbsp. white wine
Worcestershire sauce
SAUCE:
1/2 c. sour cream
1/4 c. mayonnaise
1/4 tsp. tarragon leaves
2 tsp. horseradish
Mix marinade and marinate steak in refrigerator for 6 hours. Blend sauce ingredients and refrigerate until use. Grill steaks to desired doneness, basting occasionally with marinade. Serve with tarragon sauce and garnish with grilled tomatoes and lemon and lime wedges.

CHICKEN ELIZABETH WITH CREAM CURRY SAUCE
2 young roasting hens or 6 to 8 breasts
1 c. white wine
1 bay leaf
1 sprig parsley
1 tsp. thyme
1 carrot, halved
--SAUCE:--
1 tbsp. oil
1 sm. onion, chopped
1 tbsp. curry powder
1 1/2 tsp. tomato paste
3/4 c. dry red wine
1/2 c. water
1 bay leaf
1 tsp. sugar
1/4 tsp. lemon juice
2 tbsp. apricot puree
1 1/2 c. mayonnaise
3 tbsp. whipping cream (lightly whipped)
Place chicken in large pot with wine and seasonings. Add water to cover. Poach until tender. Cool in liquid. Remove chicken from bones in large pieces. Set aside. SAUCE: Saute onion in oil 3 to 4 minutes. Add curry, simmer 2 minutes. Add wine, wter, tomato paste, bay leaf and bring to a boil. Add sugar and lemon juice. Simmer 5 to 10 minutes. Remove from pan and let cool. Blend the curry mixture with mayonnaise and apricot puree and adjust seasonings, if necessary. Mix in whipped cream. Toss chicken with sauce. Serve chilled. This lovely, delicate dish is well worth the effort. Serves 4 to 6.

SUNSHINE SAUCE FOR VEGETABLES
1/4 c. dry white wine
1 tbsp. instant minced onion
1 tbsp. lemon juice
3/4 c. mayonnaise
2 hard-boiled eggs, chopped
Cook your favorite vegetables such as asparagus, broccoli or cauliflower. In small saucepan pour wine over onion. Stir in lemon juice and then mayonnaise. Heat just to boiling. Gently stir in eggs. Pour over cooked vegetable and serve.