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  <title>Latest Sauces Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/sauces-recipes/42/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
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  <item>
   <title><![CDATA[Recipe: Beurre Blanc (White Butter Sauce)]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/beurre-blanc-white-butter-sauce-/178/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:06:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/beurre-blanc-white-butter-sauce-/178/index.html</guid>
   <description><![CDATA[ In a large pot, cook shallots in wine, until wine is reduced by 1/4.  Add cream and salt and bring to a boil, then reduce heat. Watch it very
closely because it will boil over quickly. Add the blond roux and whisk well.

Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.

]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Berry Easy Barbecue Sauce ]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/berry-easy-barbecue-sauce-/147/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:49:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/berry-easy-barbecue-sauce-/147/index.html</guid>
   <description><![CDATA[ Combine all the ingredients in a 2 quart saucepan. Bring to boiling; reduce heat and simmer for 10 minutes. 

Brush on meat or chicken at end of grilling time. 

Makes 3 1/2 cups of sauce - enough for 18 - 21 pounds of ribs. 
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Apricot-Ginger Cranberry Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/apricot-ginger-cranberry-sauce/137/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:19:49 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/apricot-ginger-cranberry-sauce/137/index.html</guid>
   <description><![CDATA[ Soak  the  dried  apricots  in the cranberry  juice  in  a  medium saucepan for  ten minutes.   Add the remaining ingredients and  stir
them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that
should take about 5 minutes.    

Let  the sauce cool to room temperature,  then  refrigerate  it (covered) until it's *cold*.  It can be stored in the fridgipater for up to a week. Transfer the sauce to a serving dish and serve while it's still cold.  The colder the better, so long as it isn't frozen.

6 Servings]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Bordelaise Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/bordelaise-sauce/99/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:27:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/bordelaise-sauce/99/index.html</guid>
   <description><![CDATA[ *** Bouquet garni is a bag made of cheesecloth containing leek,
parsley, thyme, and bay leaf tied inside of it.  It adds flavor and
aroma to your dish without leaving the solid herbs and spices in the dish
itself.  After use, the cheesecloth bag is removed and discarded.

Heat butter in medium saucepan.

Add the shallots and garlic and cook until soft, about 5 minutes.

Add bouquet garni and wine; bring to a boil.

Meanwhile, in mixing bowl, mash together marrow and flour with
fork until nearly smooth.  Whisk into wine mixture and boil gently,
whisking occasionally, until reduced by half.

Add Veal Stock and simmer gently until thickened enough to coat a
spoon lightly.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Skordalia (Garlic And Potato Sauce)]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/skordalia-garlic-and-potato-sauce-/73/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:05:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/skordalia-garlic-and-potato-sauce-/73/index.html</guid>
   <description><![CDATA[ Drop the potatoes into enough lightly salted boiling water to cover
them completely and cook briskly until they show no resistance when
pierced with the point of a small, sharp knife.  Drain and return the
potatoes to the pan.  Shake the pan constantly over moderate heat for
a minute or so until the potatoes are completely dry.  Then mash them
to a smooth puree.

With a large mortar and pestle or the back of a spoon, mash the
garlic and salt together to a fine paste.  Add the warm mashed
potatoes a little at a time, stirring and mashing vigorously until
the ingredients are well combined.  Beat in the egg yolk, then the
oil, a tablespoon or so at a time, making sure each addition of oil
is absorbed before adding more. The mixture will absorb from 8 to 12
tablespoons of oil, depending on the texture of the potatoes.
Beat in the lemon juice, taste and add as much pepper and salt as
you think it needs.  the sauce should be highly seasoned and dense
enough to hold its shape almost solidly in a spoon.  If you prefer a
thinner sauce, beat in a little luke warm water a few drops at a
time. Skordalia is traditionally served with fried food or broiled
seafood or with cold sliced beets.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Dill Sauce For Chicken Picardy]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/dill-sauce-for-chicken-picardy/42/index.html</link>
   <pubDate>Thu, 10 Sep 2009 16:21:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/dill-sauce-for-chicken-picardy/42/index.html</guid>
   <description><![CDATA[ Add clarified butter to a medium saucepan. Over medium heat, add
shallotsand saute. Quickly add chicken stock, white wine, and heavy cream.
Reduce by half and add chopped fresh dill.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Tarragon Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/sauces-recipes/tarragon-sauce/34/index.html</link>
   <pubDate>Tue, 8 Sep 2009 17:18:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/sauces-recipes/tarragon-sauce/34/index.html</guid>
   <description><![CDATA[ To half a pint of good stock add two good sprays of fresh tarragon,
simmer for quarter of an hour in a stewpan and keep the lid on. In
another stewpan melt one ounce of butter and mix it with three
dessert-spoonsful of flour, then gradually pour the stock from the
first stewpan over it, but take out the tarragon. Mix well, add a
teaspoonful of finely chopped tarragon and boil for two minutes.]]></description>
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