Put the kibosh on the cholesterol and the kilos in surplus without treatment (Section 5)


Patrick Beaufay

The 8 sauces:

When you choose a dish worked out starting from natural food, i.e. cooked with the grill, the vapour or water – without another preparation – it is unmistakable that that a sauce is indispensable to accrue the taste of a product.

I present to you 8 sauces performed without animal fat, being capable to accompanydifferent plates or products.

Do not forget to use without restriction vinaigrette found on olive oil, grape pips oil and different wine vinegars, cider vinegar or balsamic vinegar or raspberry vinegar and all sort of herbs and spices.

These receipts are for four people.

Tomato sauce (with fresh tomatoes):

Ingredients: 6 quite ripe tomatoes, 1 spoon with olive oil, 1 furnished bouquet, 1 white onion, 1 clove of garlic, salt and pepper.


Peel tomatoes. Cut each tomatoe. Press to eliminate water and the pips. Heat a pan the olive oil, throw distinct onion there. Cook it 2 to 3 minutes. Add the pieces of tomatoes, chopped garlic, the furnished bouquet, salt and peppered. Let cook 50 minutes. Remove the furnished bouquet, pass the preparation to a conical strainer. Heat and the sauce has to be served in a gravy boat.

Smooth sauce with herbs:

Ingredients: 4 white eggs, 2 olive olie spoon, chive, fresh parsley, pepper and salt.

Remit the oil and the white eggs in a large bowl. Go up to the whip to obtain a consistent and firm preparation. Add finely chopped parsley and chive. Flavor.

Alternative: use other herbs (tarragon, parsleyl, basil) and other spices according to your taste.

Barbecue sauce:

Ingredients: 1 tin of 250 grams of fresh tomato sauce, 4 spoons of olive oil, 1 spoon of Armagnac, 1 large pinch of curry, 1 teaspoon of sweet herbs, salt and pepper.

In a large bowl, mix the tomato sauce and the olive oil. Add sweet herbs, the curry and season. Cook in a pan ten minutes. Add Armagnac. Let cook a few minutes and serve it in a gravy boat.

Robert Sauce:

(traditional! accompanying the meat grills in an excellent way)

Ingredients: 75 cl of poultry broth. 1 dl dry white wine dl, 1 spoon with strongly mustard, 1 spoon with tomato puree, 4 spoon with flour, 1 carrot, 1 dl grape pips oil , 2 white onions, 1 furnished bouquet, pepper and salt.

Peel carrot and onions. Cut an onion and the carrot in slices. Chop other onion. Make heat oil in a pan. Seize the carrot and the onion in slices. Integrate the flour and the tomato puree. With tanning, add it the poultry broth and leave it cooking 45 minutes. In a pan, throw chopped onion, the vinegar and the white wine.

Let reduce half. Pour in the pan. Leave it stewing during 15 minutes and flavor. Pass the preparation to the conical strainer, add mustard out of fire while stirring up quickly. The sauce has to be served in a gravy boat.

Ravigote sauce: (without cooking and in accompaniment of poultry)

Ingredients: 2 wine vinegar spoons, 6 olive oil spoons, chive bits, parsley bits, 2 branches of tarragon, 2 large gherkins, 3 teaspoons capers, 1 teaspoon mustard, pepper and salt.

Chop herbs, gherkins and capers. In a bowl, put mustard, season, pour the vinegar. Well mix. To add oil while stirring up vigorously to obtain a consistent preparation. To incorporate capers, gherkins and herbs. Mix well and present in gravy boat.

Vinaigrette with tomato:(accompanying cold fish boiled in a broth)

Ingredients: 1 mustard spoon, 3 well ripe tomatoes, 6 olive oil spoon, 2 lemon juice spoon, 2 vinegar spoon of Jerez, salt and pepper.

To plunge tomatoes in ebullient water to peel them. Cut its in 4 parts. Press its to extract water and the pips. In a blender, pour tomatoes, oil, vinegar, mustard, lemon juice, pepper and salt. Convert in puree. Reserve for the refrigerator and serve it in gravy boat.

Sauce with mint: (accompanies the grills and the meat skewers)

Ingredients: natural yoghourt with 0% fat, 2 chopped fresh mint spoons,1 paprika pinch, 1 crushed small pepper of Cayenne, 1 salt pinch.

Pour yoghourts in the blender. Incorporate the different ingredients. Pour its preparation obtained in a bowl, Place it in the refrigerator for 2 hours. Before being used decorate it with leaves of fresh mint.

Anchoyade: (in accompaniment of a part of ox or roasted horse)

Ingredients: 2 small tins of anchovy nets (50 gram), 1 spoon of lemon juice, 2 cloves of garlic, 1 shallot, 1 spoon of chopped parsley, 1 olive oil spoon.

Peel and chop finely garlic and shallot. In a mortar, crush the anchovy nets. Add in more 1 olive oil spoon, garlic, the shallot, the parsley and the juice of lemon.

The preparation thus obtained must have the consistency of a pomade.

This delicious sauce will be pasted on roasted farmhouse bread sections on which one will lay out the pieces of meats.

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