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Savory Sauces That Can Be Made From The Condiment Drawer By Paula Kraft, Tastefully Yours Catering
If you are on a trip and are in need of making a sauce, you may already have all of the ingredients with you to put together a great recipe. The following are some ideas for making sauces while in-flight.
Cumberland Sauce -- Equal amounts of grape jelly and orange marmalade. Add in a touch of Dijon Mustard. Best served with duck, venison, or chicken.
Peanut Sauce -- Equal amounts of peanut butter, orange marmalade and water. Best served with chicken or beef satay.
Brown Sauce -- Equal amounts of A-1 steak sauce and water. Best served with beef.
Citrus Sauce -- Equal amounts of orange marmalade and water. Best served with seafood or chicken. Honey
Dijon Sauce -- Equal amounts of honey and Dijon Mustard. Best served with chicken.
Horseradish Sauce or Dip -- Equal amounts of horseradish and mayo OR equal amounts of sour cream and horseradish. Best served with tenderloin, beef or seafood
Honey Citrus -- Equal amounts of honey and water with ½ squeezed lemon OR use a ¼ orange instead. Best served with chicken or seafood.
Balsamic Vinaigrette -- Equal amounts of olive oil and balsamic vinegar. A small amount of sugar is optional. Best used as a salad dressing.
Thousand Island Dressing -- Equal amounts of mayo and catsup. Best used as a salad dressing.
Mint Au jus -- Equal amounts of A-1 sauce and water heated with one mint hard candy.
Breading for Chicken
-- Choose either corn flakes, plain potato chips, crackers or a granola bar. Use
olive oil, egg, honey, mustard, catsup, jelly or water to coat chicken. Put into
oven to crisp.
Author Information: Copyright 2006
-- Paula Kraft is the president and founder of
Tastefully Yours Catering in Atlanta,
GA. Paula invites you to check out her selection of
international favorites
sure to delight your passengers.
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