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Easy-To-Make Sauces

New Zealand Spring Lamb and Australian Opal Vally Lamb's mild flavour combines well with a variety of delicious and easy-to-make sauces. Cold or hot, most sauces can be prepared ahead and then simply be reheated just before serving.

Cucumber And Yogurt Sauce

This refreshing sauce can be made two or three days ahead.

  • 1 Cucumber
  • 2 Cloves Garlic
  • 2 tsp Dried Mint, 10 ml (or 2 tbsp/30 ml fresh)
  • 1 Cup Yogurt, 250 ml 1 tbsp Fresh Lemon Juice, 15 ml
  • 1 Green Onion, chopped
  • 1/2 tsp Salt, 2ml White Pepper

Peel and finely dice cucumber and place in sieve. Sprinkle with salt and let stand 30 minutes. In small bowl, crush garlic with 1/2 tsp (2 ml) salt. Stir in yogurt, mint, lemon juice, green onion and white pepper to taste. Rinse and pat cucumber dry; stir into sauce. Cover and refrigerate until serving time.

Yield: about 2 cups (500 ml) sauce.

Mustard, Tarragon And Shallot Sauce

  • 1 tbsp(15ml) Sweet Mustard
  • 2 tsp(10ml) Grainy Dijon Mustard
  • 3 tbsp(45ml) Dijon Mustard
  • 4 Shallots, Minced or Green Onions
  • 2 tbsp Fresh Tarragon, Minced, 30 ml or 2 tsp/15 ml Dried Tarragon
  • 1 tsp(5ml) Ground Black Pepper
  • 1/2 tsp(2ml) Salt

Mix all ingredients together in a small bowl. Use as a marinade or dipping sauce.

Honey-Lime Sauce

  • 1/4 Cup(50ml) Fresh Lime Juice
  • 1 tbsp(15ml) Honey
  • 1 tbsp(15ml) Vegetable Oil

Combine ingredients in a small bowl. Brush lamb with sauce while grilling or serve as a dipping sauce.

Barbecue Sauce

  • 1/4 cup(50ml) Finely Chopped Onion
  • 1 Small Clove Garlic, Minced
  • 1 tbsp(15ml) Lemon Juice
  • 2 tbsp(30ml) Worcestershire Sauce
  • 1/2 cup(125ml) Cider or White Vinegar
  • 1 can (10 oz) Tomato Soup, 1 can (284 ml)
  • 2 tsp(10ml) Butter
  • 1 tbsp(15ml) Brown Sugar
  • 1/4 tsp(1ml) Ground Pepper
  • 1/2 tsp(2ml) Smoke Salt

In saucepan, combine all ingredients. Bring to a boil. Cover. Reduce heat and cook for about 20 minutes.

Yield: about 2 cups (500 ml)

Fresh Herb Sauce

  • 1/2 cup Light Mayonnaise or 125 ml Light Sour Cream
  • 2 tbsp Tomato Puree
  • 1/2 Green Pepper, finely chopped
  • 1 tbsp Fresh Tarragon chopped OR 15 ml
  • 1/2 tsp/5 ml Dried
  • 2 tsp Chopped Chives or 10 ml
  • 1 Green Onions

Blend all ingredients together to form a smooth sauce. Refrigerate until ready to use.

Yield: about 1/2 cup (725 ml)

Sweet And Sour Sauce

This sauce is easy to make and you can have everything ready in the pan before your party; but don't heat until just before serving.

  • 3/4 cup(175ml) Granulated Sugar
  • 1/3 cup(75ml) Cider Vinegar
  • 1/2 cup(125ml) Cold Water
  • 2 tbsp(30ml) Cornstarch
  • 2 tbsp(30ml) Vegetable Oil

In small saucepan, stir together sugar, cider vinegar and soy sauce. In measuring cup stir together water and cornstarch; stir into sugar mixture with oil. Set aside at room temperature until ready to heat. Just before serving, cook over medium heat, stirring constantly until smooth and thickened.

Yield: about 1 cup (250 ml) sauce.

Zesty Blue Cheese Sauce

  • 2 tbsp(30ml) Butter or Margarine,
  • 1 tbsp(15ml) Flour
  • 1/4 tsp(1ml) Salt
  • 1/8 tsp(0.5ml) Pepper
  • 1 cup Milk(250ml)
  • 1/4 cup Crumbled Blue Cheese,
  • 1 tsp(5ml) Worcestershire Sauce

Melt butter in top of double boiler. Blend in flour; cook until mixture becomes foamy. Add salt, pepper, and milk, stir until thickened. Blend in blue cheese and Worcestershire sauce. Serve with roast Lamb or chops.

Yield: about 1 cup (250 ml)