Blue Sabi Sauce Recipes

BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

EASY BLUEBERRY SAUCE

Steps:

• Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

HOMEMADE WASABI SAUCE

Steps:

• In a food processor, combine the wasabi powder, vinegar, and mustard.
• Add 1/4 cup of water and with the machine on, slowly pour in the oil to form a lightly thickened sauce.
• Add the salt and process briefly.
• The sauce can be refrigerated for up to 1 month.
• Shake or stir before using.

BLUE CHEESE SAUCE

Steps:

• Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.

BLUE-SABI SAUCE

Steps:

• Place the milk in a small saucepan and bring to a simmer over low heat.
• Heat the butter in a medium saucepan over medium heat.
• Add the onion and cook until soft.
• Stir in the flour and cook for 1 minute.
• Slowly whisk in the warm milk, and continue whisking until thickened.
• Season with salt, cayenne pepper, Wasabi paste and the cheese.
• Continue cooking for 5 minutes, whisking occasionally.
• If the sauce is too thick, thin it with a little extra milk.
• Pour mixture into food processor and blend until smooth.
• Serve sauce warm.

WASABI COCKTAIL SAUCE

Steps:

• Whisk 1 cup ketchup, 2 tablespoons horseradish, 1 tablespoon each soy sauce and rice wine vinegar and 2 teaspoons wasabi paste in a bowl until smooth. Serve with cooked shrimp.

BLUE RIBBON BARBECUE SAUCE

Steps:

• Combine all ingredients in a heavy-bottomed nonreactive saucepan and place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until mixture is reduced to 4 cups, about 1 1/2 hours.
• Strain sauce through a fine-mesh sieve. Use immediately or let cool completely.