Allergy friendly sauces to go with meat or on fruit.
2 tsp olive oil
1 small onion
1 tbsp malt vinegar
1 tbsp soft brown sugar
1/3 cup tomato sauce
1 tbsp Worcestershire sauce
Heat the oil in a small pan and cook the onion over low heat for 3 mins or until the onions are soft. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 3 mins stirring occasionally. Serve warm or at room temperature. Can be kept for up to one week.
Hot Chocolate Sauce
8 oz good quality dark chocolate chopped
3/4 cup heavy cream
1 3/4 oz butter
1 tbsp golden syrup
2 tbsp choclate or cofee liqueur
Place the choclate, cream, butter and syrup in a pan and stir over low heat until the mixture is smooth. Stir in the liqueur and serve hot or cold.
Chocolate Rum sauce
1 cup lightly packed soft brown sugar
2 oz butter
3/4 cup heavy cream
1 tbsp dark rum
2 oz dark chocolate chopped
Put the sugar, butter and cream in a pan and bring to a boil over low heat stirring gently. Reduce the heat and simmer for 4 mins. Remove from the heat and add the rum and chocolate. Stir until the chocolate has melted. Cool to room temperature before serving to allow the sauce to thicken slightly.
Karly’s Chocolate Sauce
1 cup pure maple sauce (honeyor agave nectar)
1/3 to 1/2 cup oil (almond, or avocado oil)
1/2 cup unsweetened cocoa powder
1/8 to 1/4 tsp salt
1 tsp pure vanilla gf extract
1/2 tsp pure gf almond extract
Simply combine all ingredients and beat until smooth.
This sauce remains pourable right from the frig.
Tips: when fixing the pan sauces instead of butter try and equal amount of greek yogurt, or evaporated milk.
1/4 cup of chopped mint leaves
1/2 cup of plain yogurt
1 minced garlic clove
2 tsp lemon juice
Combine in a bowl.
Key Lime Sauce
3/4 cup sugar
1/4 cup water
1/4 cup fresh or bottled Key Lime juice
2 – 3 tbsp tequilla or white rum
1 tsp grated key lime or regular lime peel
Combine all in a bowl and use to cover your selection of fruit slices.