Magic Sauce Recipe 465 Food

MAGIC SAUCE

Steps:

• Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
• While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
• Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
• You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.

MAGIC WHITE SAUCE (AND VARIATIONS)

Steps:

• Pour milk into a saucepan.
• Add all other ingredients.
• Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
• Be sure to work the whisk into the edges of the pan to incorporate all the flour.
• Whisk frequently until the mixture comes to a boil.
• Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
• Taste and add extra seasoning if required.
• Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
• Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
• Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
• At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
• When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.

MAGIC SAUCE

Steps:

• Mix together all the ingredients.
• Slather over chicken, meatloaf, or pork chops.
• Bake as directions specify for meat.
• Serve and enjoy.

HEIDI'S MAGIC SAUCE

Steps:

• Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
• While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
• Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
• You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
• Makes ~2/3 cup.

GREEN BEANS WITH MAGIC SAUCE

Steps:

• Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
• Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.

MEMPHIS MAGIC BARBECUE SAUCE

Steps:

• Cook onions in butter until soft and golden.
• Add everything else. Bring mixture to a boil then reduce heat and simmer for 20 minutes or until thick, stirring frequently.
• Puree in blender or food processor when cool.
• Serve warmed up.

INSTANT MAGIC WHITE SAUCE MIX

Steps:

• Put flour, milk, and salt in a bowl and mix well.
• Add butter and mix well with pastry cutter (or by hand) until crumbly.
• Put in a glass jar, cover tightly and store in refrigerator.
• Makes 7 cups.
• To make sauce: Combine mix (1/3 cup for thin, 1/2 cup for medium, 1 cup for thick) with 1 cup milk in a small deep heavy saucepan. Cook over medium heat, stirring frequently, for about 2 minutes. Remove from heat and use as desired.

MAGIC SUMMER SAUCE! MAKES: DEVIL EGGS, CHICKEN/POTATO/MAC SALAD

Steps:

• Easy, Easy, Easy:.
• Mix everything into a bowl and put in fridge overnight.
• For Chicken Salad:.
• Add 1 package of Purdue's Chicken "Short Cuts" chicken chunks into a bowl with 2 heaping tablespoons of this magic sauce and BINGO! Chicken Salad is done!
• For Macaroni Salad:.
• Drain elbow pasta, run it under cold water and make sure ALL the water has drained. Put in a bowl and add 2 heaping tablespoons of this magic sauce and BINGO! You've got pasta salad!
• For Potato Salad:.
• Make your potatos as usual, but only use this sauce and BINGO - potato salad is done!
• For Devil Eggs:.
• Slice 12 eggs in half. Put the yolks into a plastic bag. Add 2 heaping tablespoons of this Magic sauce and moosh everything in the bag together until the yolk and sauce are well blended. Cut off a corner of the bag, and use it as a pastry squeezer. gently squeeze contents of bag into the hallow eggs white. Sprinkle with paprika and BINGO! You've got Devil Egg.
• Egg Salad:.
• I forgot - you can make egg salad with this too: Just chop up 12 hard boiled eggs and mix with 2 heaping tablespoons of this and BINGO! You've got Egg Salad!

KATE'S MAGIC SAUCE

Steps:

• Mix mayonnaise, yogurt, and mustard together. Fold in capers.