Sauces, Garlic and Tomato Sauce, Bernaise Sauce

Sauces

Makes 1.25 litre

1 tablespoon extra virgin olive oil

1 large onion, diced

2 x 410g tins of peeled tomatoes

3 garlic cloves

1⁄2 cup pitted black olives

6 basil leaves

1.Heat oil in a medium saucepan. Saute onions until soft and browned. Transfer to blender jug.

2.Add tomatoes, garlic and olives.

3.With the lid locked in place, process sauce on speed 2 until smooth.

4.Remove filler cap and add basil leaves.

5.Add salt and freshly ground pepper to taste

Tip: Use the pulse button to process the basil into the sauce.

Serving Suggestions: Serve the sauce through pasta or as an accompaniment to steaks or meatballs.

Makes 1.25 litre

1 tablespoon oil

1 onion, diced

750g butternut pumpkin, peeled and cubed

1 teaspoon minced ginger Water

2 cups thickened or pouring cream Pepper

Salt

1.Heat oil in a saucepan and brown onions.

2.Add pumpkin, ginger and enough water to just cover the pumpkin. Cook until the pumpkin is soft. Set aside to cool.

3.Transfer contents of saucepan to blender jug. Process on speed 2 until the mixture is smooth.

4.Add cream to the pumpkin mixture and use the pulse button to combine.

5.Return mixture to saucepan, season with salt and pepper and heat through.

Serving Suggestions: Serve the sauce through pasta or with chicken and fish.

Makes 250ml 4 egg yolks

2 tablespoons lemon juice

125g butter, melted

1.Place egg yolks into the blender and process on speed 1 until creamy in colour.

2.Increase the speed to 2. Add the lemon juice and hot melted butter gradually through the removable filler cap.The mixture will slowly thicken.

3.Chill until ready to serve.

Serving Suggestions: Serve with steaks or over vegetables.