Tuiemaakte Tabasco Sous

Woumarie

Bestanddele
200 g Habanero chillies in stukkies gesny
2 liter wit asyn [5%]
2 kop suiker
150 g sout
100 g geskilde knoffelhuisies, gekneus
1t Paprika
1t Rooi Peper

METODE:
Skep al die bestanddele in ‘n glashouer of plastiek bottel. Laat trek 2 weke.[Maar hier laat ek dit baie lank trek..vorige Batch het 1jr en 8mde gestaan voor ek dit verwerk het en dit is die moeite werd..baie lekkerder] Verpulp na staantyd en vryf die moes deur n sif en gebruik dit wat oorbly in jou sif weer vir n ander sousie of slaaisous

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FLIPPEN LEKKA FESTIVE SEASON DIP

Flippen Lekka Spice

Ingredients
1 cup mayonnaise or salad dressing
1 cup dairy sour cream
6 spring onions with tops, cut up
2ml garlic powder
5ml Flippen Lekka Spice.

Method
In a food processor or blender combine the mayonnaise, sour cream, spring onions, and spices.
Process or blend until smooth. Cover and chill for 2-4 hours. Serve with your favourite crackers and crisps or olives.

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Een bak ete

Woumarie

Bestanddele
100 g botter
200 ml koekmeel
1,2 L warm melk
’n knippie muskaatneut
sout en swartpeper na smaak
15 ml (1 e) olyfolie
1 ui, gekap
1 groen soetrissie, in blokkies gesny
250 g sampioene, in kwarte gesny
250 g pasta van jou keuse
250 g spekvleis, in stukkies gesny
500 g maalvleis
125 ml (½ k) gerasperde kaas

METODE:
Voorverhit die oond tot 180 °C. Smelt die botter en voeg die koekmeel by. Verhit terwyl jy deurentyd roer tot die mengsel begin borrel.
Voeg die warm melk bietjie vir bietjie by terwyl jy aanhou roer. Laat prut tot die sous verdik en gaar is. Geur met muskaatneut, sout en peper. Hou eenkant.

Verhit die olie in ’n kastrol, voeg die ui, groen soetrissie en sampioene by en braai tot die uie deurskynend is. Kook die pasta tot al dente, dreineer en hou eenkant. Wanneer die uie gaar is, voeg die spekvleis by en braai tot die spekvleis amper gaar is. Voeg die maalvleis bietjie vir bietjie by en roerbraai tot dit ook gaar is. Skep ’n laag pasta in ’n oondbak, dan ’n laag van die maalvleismengsel en dan ’n laag witsous. Herhaal die proses en sorg dat jy met witsous eindig. Strooi die gerasperde kaas oor en bak 20 minute.

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SEEKOSDOOPSOUS

Lynette Muller

Bestanddele
halwe pynappel
125 ml mayonnaise
50 ml tamatiesous
druppel Tabasco
knippie rooipeper
5 ml geurselsout
3 ml suurlemoenpeper
2 ml gedroogde, gemengde kruie
5 ml grasui, fyngekap

Metode
Kap pynappelvleis fyn op. Meng alles goed saam.

Wenk
Bedien met seekos, visfrikkadelletjies of skyfies met seekosgeur.
Sous kan gemeng word met gaar, gevlokte stokvis en as ligte maaltyd of voorgereg voorgesit word.

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AARTAPPELS IN FRANSE SLAAISOUS

Okkie Jaansen van Vuure

Bestanddele Aartappels
500g middelslag aartappels, geskil

Bestanddele Franse Slaaisous
90ml olyf of sonneblomolie
45ml wit asyn
2.5ml aangemaakte mosterd
25ml heuning
2.5ml gemengde kruie
1 knoffelhuisie, gekneus
sout en varsgemaalde swartpeper na smaak

Metde
Kook die aartappels in soutwater tot gaar. Laat effens afkoel en sny in skywe. Meng al die bestanddele vir die slaaisous goed saam. Gooi slaaisous oor warm aartappels en laat dan heeltemal afkoel. Bedien 4 porsies.

Wenk
Hierdie resep werk ook baie goed met klein aartappeltjies

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TAMATIE LEKKERTE

Woumarie

Bestanddele
4 kg geskilde tamaties
1 kg gekapte uie
3 kop suiker
2 kop asyn
2 gekapte “greenpeppers”
Kook saam ± 1uur

MENG EN VOEG BY
2 eetl mosterdpoeier
2 eetl Kerrie
2 eetl sout
2 eetl maizena (hoogvol)
2 eetl koekmeel (hoogvol)
1 kop asyn

Opsioneel en Metode
Ek gooi so 1 tl crushed chillies by die daai ekstra Byt !! Kook goed deur.  Skep in bottels. Mens kry 10 botteltjies uit van die mengsel. Gebruik as ‘n braai bygereg, hamburgers, hotdogs, saam met kerrie geregte, sous oor jou gebraaide wors, as sous by jou pap

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TUISGEMAAKTE TOBASCO SOUS

Woumarie

Bestanddele
150 g rissies
2 liter wit asyn (ordentlike soort)
2 kop suiker
150 g sout (hoeveelheid is reg so)
100 g geskilde knoffelhuisies, gekneus

METODE:
Skep al die bestanddele in ‘n glashouer. Laat trek 2 weke. Verpulp. (Pitte kan uitgehaal word voor jy dit verpulp – dan bietjie minder sterk) Gebruik oor alles.

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How To Make a Béchamel Sauce (White Sauce) 2 Recipes

How To Make a Béchamel Sauce (White Sauce)

What Is Béchamel, and Why Should You Know It by Heart?

A béchamel or white sauce is one of the classic French “mother sauces” that form the basis of much French cuisine.

White sauce is perhaps the most commonly used mother sauce for home cooks.
It forms the backbone of most baked macaroni and cheese recipes, as well as sausage gravy, and it can even be whipped up into savory soufflés.

It is also the secret to truly creamy casseroles and bakes — especially when you don’t want to throw in gobs of cheese.
When you want a creamy texture and luxurious silkiness to a baked dish, mix up this quick and simple sauce of milk (or non-dairy milk!)
thickened with flour, and suddenly you have that creaminess you crave.

The Basic Béchamel Ratio
The basic ratio for a classic béchamel is 3 ounces  or 85gram of fat (butter, ghee, coconut oil) to 3 ounces 85gram of all-purpose flour for the roux.
This ratio of roux will thicken up to a quart of milk, but you can use less milk for a thicker sauce, as we do below.

How to Make White Sauce at Home
White sauce is not terribly tricky, but it wants you to pay attention to it since it can go from white to brown quickly.
We’re only cooking it long enough to remove some of that raw flavor so have everything ready to go before you get started.

Here are the key steps.
Warm the milk: I highly suggest warming your milk before adding it to the hot roux.
Just a few minutes in the microwave will prevent a lot of spurting and splattering on the stovetop when the milk is added to the roux.
Plus, the sauce will thicken much faster with warm milk.
Cook butter and flour to make a roux: A roux — a mixture of equal weights butter and flour — is made by melting butter,
whisking in all-purpose flour, and cooking the two together into a clumpy paste.
The butter and flour swell as they are cooked and will thicken the milk for this creamy sauce.
Add the milk and cook until thickened:
Add just a bit of warm milk to the hot roux and whisk to loosen up the butter-flour mixture.
This also helps prevent lumps in the finished sauce.
Add the rest of the warm milk and whisk, whisk, whisk to combine.
Continue to cook the mixture until thick and creamy.

This glory brought to you by béchamel. (Image credit: Lauren Volo)
How to Use Béchamel

This sauce is a good base for creamy sauces.
It’s often used in gratins like mac and cheese and with baked vegetables and forms the base
of the classic cheese soufflé. Béchamel can dressed up into a pasta sauce with a little extra liquid and some herbs.

 

 

 

 

 

 

 

 

 

 

 

 

 

How To Make Béchamel Sauce (White Sauce)

Makes about 2 cups
Ingredients

2 cups milk
6 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour

Instructions
Warm the milk: Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside.
Melt the butter: Melt the butter in a small, heavy saucepan over medium heat, but do not let it brown.
Add the flour: Add the flour and stir it quickly into the butter with a wooden spoon.
As you can see in the photo, the butter and flour will be a mixture that looks like wet scrambled eggs at first.
Cook the roux: Cook and stir the flour-butter mixture about 5 to 8 minutes.
The butter and flour will dry out slightly and turn just a bit darker to a more golden color.
Do not let it brown or darken; we are creating a “blond” or golden roux, where the flour has just been cooked.
Add a few tablespoons of warm milk: Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture.
Stir thoroughly to loosen up the thick flour mixture.
Add the remaining milk and whisk: Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture while whisking constantly.
Whisk vigorously until smooth!
Cook until thickened: Cook, stirring constantly, until starting to bubble and thicken.
You will be left with a thick, warm, creamy mix of flour, butter, and milk. From here, you can add cheese, salt, and pepper to create a sauce for mac ‘n’ cheese, or the base for a soufflé.

Recipe Notes
If you use stock (vegetable, chicken, beef, veal, or shellfish) instead of milk as the primary liquid in this sauce, you will have another classic mother sauce: a velouté.
We really love using this easy sauce for lower-fat, extra-tasty pasta sauces, like this rich no-cream wild mushroom pasta sauce.
Storage: Leftover béchamel can be stored in an airtight container in the refrigerator for up to 5 days. Reheat over very low heat on the stovetop.

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