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Anyone help me find a sauce recipe (not tomato based)

12 replies

mosp · 20/07/2013 08:05

The other day I went out for tapas. One of the dishes was meatballs and they were in a delicious nutty sauce.
I have tried googling with no luck, as I want to try to replicate the sauce or something similar this evening for a couple of guests.
Does anyone have a nice recipe for a sauce that goes nicely with meatballs (not tomato based)?

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Gobbolinothewitchscat · 20/07/2013 08:36

this

Which was the first thing that appeared when I googled "but sauce and meatballs" Grin

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Gobbolinothewitchscat · 20/07/2013 08:37

nut sauce!!!!

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mosp · 20/07/2013 09:11

That's weird. I definitely didn't get that when I googled!!
Oh goodness, I don't know if I can be bothered with such a long winded recipe. I'm a fan of 'bung it all in a pan and stir' when the weather is so hot Grin
Suppose I was being rather too hopeful!

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Gobbolinothewitchscat · 20/07/2013 11:55

No - it looks a complete faff!

I am also taking you at your and Nigella's word that but sauce and meatballs is lovely!

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Gobbolinothewitchscat · 20/07/2013 11:55

nut fucking sauce

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Elderflowergranita · 20/07/2013 12:16

Ha ha at 'but sauce'.

Did you notice that the recipe calls for '1 gram of onions'? Nice proof reading there.

So 1/5 tsp of chopped onion needed. Hmm

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LoveBeingUpAt4InTheMorning · 20/07/2013 12:18

What sort of nuts?

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PoppyAmex · 20/07/2013 12:21

If you can forget about the nut factor, I highly recommend this:

It's divine, takes a few minutes and has surprisingly complex flavours that make people think you slaved for hours:


Whisky cream sauce

500ml/17fl oz double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tsp whisky
sea salt and freshly ground white pepper
1 tbsp chopped fresh chives
½ lemon, juice only

Preparation method
Heat the double cream in a pan over a medium heat.

Add the wholegrain mustard, Dijon mustard and whisky and stir to combine.

Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.

Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.

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PoppyAmex · 20/07/2013 12:22

Sorry, forgot to say - we serve it with Haggis bonbons but I think it would be brilliant with any meat.

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Gobbolinothewitchscat · 20/07/2013 12:46

poppy - that's delish! I serve my sauce with haggis pie. Layer of haggis, layer of beeps and later of potato. Tis lovely

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Twirlyhot · 20/07/2013 12:57

If it was tapas it's probably an almond sauce.

Here www.andalucia.com/taste/tapas/rec1.htm

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mosp · 20/07/2013 13:36

Ah, twirly - I think that was it!!
But Poppy's sauce looks delish too, if I can be bothered to go out to sainsburys for the ingreds!
Thank you!!!

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