Steve
ADDRESS_MUNGED_TO_PREVENT_SPAM_PLEASE_REPLY_TO_GR OUPstevesusenet@yahwho
..com wrote:

What kind of sauces are you after? Salad dressings, pasta sauces,
something else?

Something to put on legumes and grains.

I noticed the sauces I buy have tremendous amounts of sodium in them.

I can't say I've ever noticed any sauces with naked sodium in them, but
yes I agree it'd be wise to avoid them, especially at the point they're
first exposed to the atmosphere.

I guess I want something quick/easy above all else, fat based like a
peanut sauce, but spicey.

I make this a lot, for serving over stuffed vegetables and rice-based
dishes (from any colour of bell-pepper--the results are nicely gaudy,
whatever the colour):

Pepper Sauce (from The Classic Vegetarian Cookbook, by Rose Elliot)
^^^^^^^^^^^^
1 large pepper, cored and seeded
300 ml (1/2 pint) homemade vegetable stock or water
1 clove garlic, peeled, or a sprig of thyme (optional)
15 - 30 g (1/2 - 1 oz) butter or 15 - 30 ml (1 - 2 tbsps) olive oil
Salt and freshly ground black pepper
pinch of cayenne pepper or chilli powder (optional)

1. Cut the pepper into even-sized chunks and place in a saucepan with
the stock or water and the garlic or thyme, if using. Bring to the boil,
reduce heat, cover and simmer until the pepper is tender: about 10
minutes. Remove the garlic or thyme, if using. [I leave the garlic
in--don't see the point of removing it.]

2. Pour the pepper and stock or water into a food processor or blender,
and purée.

3. Add the butter or oil and blend again.

4. Pass the sauce through a sieve back into the pan (to serve warm) or
into a bowl (to serve chilled) and season with salt, black pepper [I'd
prefer to grind fresh pepper over my serving, not destroy the freshness
by reheating] and, if you like, cayenne pepper or chilli powder.

5. Reheat gently and serve warm, or serve chilled from the refrigerator.


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Louise Bremner (log at gol dot com)
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