Fast sauces on a frying pan - Food.ca-All about food in Canada! Canada Food Business, Wineries, Restaurants and Delivery Directory

Fast sauces on a frying pan

Mustard and cream sauce
After frying pork steaks, remove them from the pan. Pour 150ml of stock onto the same frying pan; add 150ml of double cream and 1tbsp of mustard. Cook until thickened. Serve the pork steaks with this sauce.

Redcurrant sauce
After frying lamb steaks, remove them from the pan. Pour 150ml of stock onto the same frying pan and add 1tbsp of redcurrant jam. Add a pinch of ground ginger. Cook until the sauce obtains a consistency of syrup.

Raspberry vinegar sauce
After frying pieces of lamb liver, remove them from the pan. Pour 2tbsp o f raspberry vinegar onto the same frying pan. Cook until nearly all liquid has evaporated. Add 150ml of double cream, salt and pepper to taste. Serve with the liver while warm.

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