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.
GREEN BEANS WITH MAGIC SAUCE
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the green beans and sauté until just tender, 5 to 7 minutes. Season lightly with salt to taste and remove from the heat.
- Combine the soy sauce, tahini, honey, sesame oil, red pepper flakes and garlic in a small bowl and mix until thoroughly combined. Drizzle over the green beans and lightly toss to combine.
MAGIC WHITE SAUCE (AND VARIATIONS)
Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won't believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.
Provided by Kookaburra
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 5
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.
BUTTER MAGIC SAUCE
Friends and family ask me for this recipe all the time and my husband has affectionately named it "Butter Magic." It's quick, simple, and what the old folks used to call LARRUPIN' GOOD (as in "so tasty it makes your tongue slap your brains out!") I originally created this sauce to brush on corn on the cob, but we quickly discovered it's great on any kind of veggies, potatoes, fish, shrimp, lobster, scallops, chicken, bread and popcorn. Let me know what foods you liked it on!
Provided by Faux Chef Lael
Categories Sauces
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a small bowl in the microwave for approximately 10 - 20 seconds. You want it to be very soft but not liquefied. Do not overheat it or it will separate and the other ingredients will sink straight to the bottom.
- Stir the butter until it is a smooth, creamy consistency. Add the other ingredients and stir. Enjoy!
- Tips:.
- You can refrigerate any leftover butter and use it again. When you reheat, follow the same rules as above. We find that the butter has better flavor on the second use, so you may want to make it ahead of time and let it "steep" in the fridge.
- I use dried herbs and spices, but feel free to use fresh if you have them. Everything is better fresh. Just remember to use double the amount of herbs.
Nutrition Facts : Calories 136.5, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 135.4, Carbohydrate 0.2, Fiber 0.1, Protein 0.2
MAGIC SAUCE
I was fiddling around in the kitchen, trying to make a sauce for pork chops when I created this. It tastes amazing and I had to make sure I saved it for posterity. I add flour as a thickener for long baking, but as a dip, I leave the flour out. This makes enough for two servings of meat.
Provided by Cynna
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all the ingredients.
- Slather over chicken, meatloaf, or pork chops.
- Bake as directions specify for meat.
- Serve and enjoy.
Nutrition Facts : Calories 51.9, Fat 0.2, Sodium 281.8, Carbohydrate 12.1, Fiber 0.5, Sugar 8.1, Protein 1
HEIDI'S MAGIC SAUCE
I picked this recipe up from one of my most favourite, if not my most favourite blogs, 101 Cookbooks. Heidi says about it, "I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways." And well, it just sounds magic to me - so I've put it here for safekeeping.
Provided by Katzen
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 246.9, Fat 27.2, SaturatedFat 3.8, Sodium 147.2, Carbohydrate 1.8, Fiber 0.7, Sugar 0.3, Protein 0.3
BENIHANA MAGIC MUSTARD SAUCE
Make and share this Benihana Magic Mustard Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 25m
Yield 1 cup, approximately, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place sesame seeds in flat pan under a preheated broiler to toast- about 10- 15 minutes.
- Mix mustard and water in a small mixing bowl until it forms a paste.
- Place in blender with sesame seeds, soy sauce and garlic.
- Blend at high speed for about 1 minute.
- Remove and stir in whipped cream.
MAGIC SAUCE - NUOC MAM CHUOM
When my children were young they could not pronouce the Vietnamese name for this dish and so I called it Magic Sauce. It was a good way for me to get the kids to eat plain steamed vegetables - with a sprinkle of this sauce or serve in individual sauce dipping dishes. We put this sauce on almost every Vietnamese savory dish, from rice to noodles to pot stickers to vegetables. This recipe is lighter and less fishy. This makes about 5 cups, more than enough for a family meal. I keep the rest in a jar or bottle in the refrigerator. Keeps for months if you do not add perishable items like garlic, chilies and lime juice. Add garlic, lime juce and chilies only in the portion you're going to use that day. Amount is to taste. When you're ready to use
Provided by Nado2003
Categories Asian
Time 5m
Yield 5 cups, 25 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and serve.
- I normally boil about 1 cup of the water and dissolve the sugar in the hot water to make it easier, then add the other ingredients.
Nutrition Facts : Calories 11.9, Sodium 234.1, Carbohydrate 2.8, Sugar 2.8, Protein 0.1
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