japanese _ JAPANESE MAYONNAISE

yields : 3/4 cup
Preparation time : 25 minutes

INGREDIENTS :
2 egg yolks
1/2 tsp lemon juice
125 ml salad oil
salt to taste
white pepper to taste
pinch of grated yuzu, lime or lemon peel (optional)

HOW TO MAKE :
1. Beat the egg yolks and lemon juice in a bowl using a wooden spoon.
2. Continue beating, adding the salad oil a few drops at a time until the mixture begins to emulsify.
3. Continue until all the oil is used up, then stir in the miso and season with salt, pepper and grated peel, if using.

japanese - TERIYAKI SAUCE

yields : 1 1/4 cups
Cooking time : 30 minutes

INGREDIENTS :
250 ml Japanese soy sauce
250 ml sake
375 ml mirin
5-6 tbsp sugar

HOW TO MAKE:
1. Combine all the ingredients in a saucepan and bring to a boil over medium heat.
2. Simmer on medium low heat, stirring constantly, until the sauce is reduced to less than half the original volume.
3. Keeps refrigerated for 6 months.

japanese - SUKIYAKI SAUCE

yields : 2 1/2 cups
Preparation time : 5 minutes
Cooking time : 5 minutes

INGREDIENTS:
6 tbsp Japanese soy sauce
5 tbsp mirin
5 tbsp sake
5-6 tbsp sugar
375 ml chicken stock or 375 ml Basic Dashi stock or 3/4 tsp dashi stock granules dissolve in 375 ml hot water

HOW TO MAKE:
1. Combine all the ingredients in a pan and bring to a boil, stirring to dissolve the sugar.
2. Once the sugar is dissolve, remove from the heat and pour the sauce into bowl.

japanese - PONZU DIPPING SAUCE

yields : 1 cup
Preparation time : 5 minutes

INGREDIENTS:
1 strip dried kelp (konbu), about 5 cm long, wiped with a damp cloth
85 ml yuzu orange, or lemon or lime juice
85 ml Japanese soy sauce
2 tbsp mirin
1 1/2 tbsp tamari or dark soy sauce
2 tbsp Basic Dashi Stock or 1/4 tsp dashi stock granules dissolved in 2 tbsp hot water

HOW TO MAKE:
1. Heat the dried kelp over a gas flame or under a broiler (grill) until crisp and fragrant, then put it in a bowl or jar with all the other ingredients.
2. Cover and refrigerate for 3 days, then strain. Can be stored for up to a year.

classic - ENGLISH MINT SAUCE

Mint sauce is a favorite, especially in Great Britain, and is usually served with lamb.

INGREDIENTS:
5 tbsp fresh mint leaves, finely chopped
5 tbsp good white wine vinegar
2 tsp sugar

HOW TO MAKE:
1. Put the chopped mint leaves in a small bowl and pour a little hot water over them. Let cool.
2. Add vinegar and sugar. Cover for several hours before serving.

classic - BARBECUE SAUCE

Barbecue sauce is good with steaks, spare ribs, chicken wings and grilled meat. If desired, you can mix a little fresh garlic into the prepared sauce.

INGREDIENTS:
5 tbsp hot mustard (Dijon mustard is the best)
5 tbsp dry white wine
5 tbsp mild honey (e.g honey from lime-tree flower)
3 tbsp soy sauce
2 tbsp sunflower oil
5 tbsp tomato ketcup
salt to taste
freshly ground black pepper to taste
tabasco or chili-oil to taste

HOW TO MAKE:
1. Combine the mustard, wine, honey, soy sauce, oil and ketchup in a pot and simmer over medium heat for about 5 minutes.
2. Season with salt, pepper and tabasco or chili-oil and leave to cool.

classic - GARLIC-ONION SAUCE

makes about 560 ml

INGREDIENTS:
12 large cloves fresh garlic
125 ml butter
1 tbsp olive oil
450 g Vidalia or other sweet onions, sliced
1 tbsp honey (optional)
60 ml Marsala wine

HOW TO MAKE:
1. To quickly peel garlic cloves, trim ends. Drop cloves into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. The skins will slip off cloves. With chef's knife, chop garlic to equal 1/3 cup (75 ml).
2. Heat butter and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft. Add honey; reduce heat to low. Keep cooking, uncovered , 30 minutes, stirring occasionally. Add wine, cook 5 to 10 minutes.

classic - BASIL VINAIGRETTE DRESSING

makes about 375 ml

INGREDIENTS:
75 ml white wine vinegar
2 tbsp Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely fresh basil leaves, chopped
250 ml olive oil
salt to taste
pepper to taste

HOW TO MAKE:
1. Place vinegar, mustard and garlic in blender or food processor. Cover, process using an on/off pulsing action until garlic is well mixed. Add basil, continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.

classic - BECHAMEL SAUCE

INGREDIENTS:
3 tbsp butter
2 1/2 tbsp flour
1 quart milk
1 bay leaf
5 peppercorns
2 thyme stalks
salt to taste
freshly ground pepper
freshly grated nutmeg
1 egg yolk, if desired

HOW TO MAKE:
1. Melt the butter, add the flour and cook lightly. Gradually add the milk to the roux and stir until smooth.
2. Add the bay leaf, crushed peppercorn and thyme stalks and let simmer in a covered pot over low heat for 10 minutes.
3. Strain the sauce through a strainer and season with salt, pepper and nutmeg.
4. Finally, add the yolks to the moderately hot (not boiling) sauce.

TIPS:
To make the bechamel sauce especially spicy, cook 2 oz bacon and 1 chopped onion in the butter. Add flour, milk and spices, cook then strain.

classic - HOLLANDAISE SAUCE

INGREDIENTS:
3 egg yolks
3 tbsp white wine
3/4 cups of melted butter
salt
a pinch of cayenne pepper
juice of 1/2 lemon

HOW TO MAKE:
1. Whisk the yolks with the white wine over a double boiler until frothy.
2. Add the melted butter carefully with a whisk.
3. Seasonn with salt, cayenne pepper and juice. This warm, whisked sauce can be served not only over fresh, white asparagus or other vegetables, but also with roasted meat.

TIPS:
Maltaise sauce is a variatioan seasoned with red orange juice and orange zest.