Sources for Sauces

SPOILER ALERT - this post contains a lot of sugar. Do not read it if you are trying to lose weight, or eat more healthy food!

What happened to the remaining evap? 

I made some salted caramel sauce. This recipe is quick, and easy - and I like being able to make a small quantity at a time. Alwaysood on ice-cream. Or mixed sliced banana, plain yogurt and crumbled digestives and top with the sauce for a 'deconstructed banoffee tart'

Easy Salted Caramel Sauce

Ingredients [serves 2 - multiply up for more servings]

•          1 tbsp butter
•          1 tbsp brown sugar
•          ½ tsp salt
•          3 tbsp evaporated milk 

Instructions

1. In a saucepan over medium-high heat, add butter, and brown sugar,
2. Bring to a full boil for 2 minutes while stirring occasionally. 
3.  Once the mixture has been boiling for 3 minutes, remove it from the heat and slowly pour in the evaporated milk. It will bubble up like crazy but just keep stirring until it all comes together.
4. Return to the heat, cook for 2 minutes stirring continuously
5.  Sprinkle in the salt, and leave to cool
6.  Make sure to cool it down before serving so it's not piping hot! 
7.  If left in the fridge in a covered glass jar it will thicken

Now, sauce number two

Thank you Rosie, for introducing us to Chocobee Spread, from Rowse. Just two ingredients- honey and cocoa. Gorgeous on toast Ideal for people who cannot manage the ingredients of Nutella  [Sugar, Palm Oil, Hazelnuts (13%), Skimmed Milk Powder (8.7%), Fat-Reduced Cocoa (7.4%), Emulsifier: Lecithins (Soya), Vanillin] The Chocobee website is great fun and very informative.

I've also discovered it makes a lovely sauce - one heaped teaspoonful, heated in a pyrex jug in the microwave on medium power for just twelve seconds . [No hotter,no longer!] The spread will go just liquid enough to make a runny topping for one pud, [I'm mean, and make that amount go on two]

Sauce number three is savoury not sweet. I have mentioned Stokes Coronation Sauce before. In hot weather, nobody wants to spend ages in a hot kitchen. 

A spoonful of this over some cooked chicken will make a good filling for a jacket potato. Chop the chicken more finely, and it will make a sandwich spread. 

It's good and thick - you can make it go further by thinning with a little mayonnaise or yogurt.

Finally, thank you Steph. We were discussing the problem of recipes containing a lot of chilli when people like me just don't/can't manage that level of spiciness in the sauce. 

Steph suggested that you can leave out the chillies- but if you want a hint of heat, substitute smoked paprika and a squeeze of citrus. I've done the paprika thing - but Steph said the added citrus [lemon, lime or orange] adds a little kick to the flavour. I shall have to try that one.