A silky, classic butter sauce made with cream, white wine, lemon juice, and Worcestershire, finished with softened butter for a rich, smooth touch. < Back Butter Sauce Prep Time: 10 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ qt heavy cream, reduced by half 1 dash salt and pepper 1 oz dry white wine 1 dash Worcestershire sauce 1 dash lemon juice 2 oz softened butter Preparation In a pan, reduce the cream, over low heat, by half or until thick. Whisk gently together white wine, salt, pepper, lemon juice and Worcestershire sauce with the reduced cream Cut the butter into cubes and whisk the butter into the sauce very slowly over low heat. When butter is dissolved, turn the heat off and let stand until ready to use Previous Next

A rich, creamy cheddar cheese sauce made with heavy cream, chicken base, and a touch of lemon, Worcestershire, and hot sauce for extra flavour. < Back Cheddar Cheese Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 pt heavy cream 1 cup water 2 cups cheddar cheese 2 teaspoons chicken base 1 dash lemon juice 1 dash Worcestershire sauce 1 dash hot sauce Slurry Preparation Add the heavy cream and water to a sauce pot, boil, and add the chicken base. Thicken with the slurry to the consistency of gravy Add the cheese, melt and whisk on low until melted. Add the lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper The sauce can be used for stuffed crepes, vegetables, or nachos Previous Next

A creamy Italian sauce made with eggs, Parmesan, pancetta, and black pepper, tossed with hot pasta for a classic and comforting dish. < Back Carbonara Sauce Prep Time: 10 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 pt of heavy cream 1 pinch of salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce ⅛ onion, finely chopped 1 oz butter, melted 1 teaspoon black peppercorns, crushed 2 oz bacon bits, cooked 1 oz dry white wine Preparation Melt the butter in a saucepan, add the bacon, onions, and peppercorns and simmer until the bacon is done. Deglaze the pan with white wine, add the cream, and reduce over low heat or until thick, stirring occasionally. Season with salt, pepper, lemon juice and Worcestershire sauce Toss with your favourite cooked pasta adding a little of the pasta water, and finish with Parmesan cheese Previous Next

A tangy, spicy glaze made with Thai chili sauce and Frank’s hot sauce, perfect for tossing with chicken fingers or basting chicken breast. < Back Buffalo Chicken Glazé Prep Time: 5 mins Cook Time: Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz Thai chilli sauce ½ oz Franks hot sauce ¾ oz water Preparation Mix everything in a bowl and whisk Toss the glaze on cooked chicken fingers or baste a chicken breast with it Previous Next

A warm, buttery bourbon glaze sauce with brown sugar and cream, perfect for drizzling over bread pudding for a comforting finish. < Back Bourbon Glaze Sauce for Bread Pudding Prep Time: 10 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ stick unsalted butter ½ cup brown sugar ¼ cup bourbon ⅔ cup heavy cream ½ tablespoon cornstarch Preparation Melt butter and add the sugar and mix well. Add the bourbon and simmer for 10 minutes Mix the cream and cornstarch in a bowl. Slowly add the mixture to the bourbon mix and stir continuously on medium heat. Let cook for 5 minutes. Turn heat down to warm until ready to serve Previous Next

A rich brown sauce infused with dry tarragon, red wine, and demi-glace, simmered to a savoury and aromatic finish. < Back Brown Tarragon Sauce Prep Time: 5 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 package Demi-glaze ½ cup water ½ red wine 1 teaspoon dry tarragon salt and pepper Preparation Add the water and tarragon to a saucepan and simmer for 2 minutes. In another bowl, mix the red wine and the Demi-glaze, then slowly add to the hot water, whisking continuously Simmer for 5 minutes and whisk every couple of minutes. Season with salt and pepper Previous Next

A zesty avocado dip blended with cilantro, garlic, and spices, perfect for any occasion. < Back Avocado Chimichurri Sauce Prep Time: 15 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 cup cilantro leaves, whole, chopped 2 tablespoons olive oil 2 tablespoons hot sauce 2 tablespoons chopped garlic 1 teaspoon honey ½ teaspoon cumin powder ¼ teaspoon salt 2 cups avocado, prepared Preparation In the food processor, blend all the ingredients except the avocado. Then add the avocado once everything is blended Place in the fridge overnight to infuse better Previous Next

Enjoy a rich, silky bourbon glace sauce made with brown sugar and butter, simmered to create a warm and flavourful glaze. < Back Bourbon Glaze Sauce Prep Time: 10 mins Cook Time: 15 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ⅜ sticks unsalted butter 1 ⅜ cups sugar ⅔ cup brown sugar ⅔ cup bourbon Preparation In a saucepan over medium heat, melt butter and then add the sugars and mix well Add the bourbon and whisk in; simmer for 10 minutes. Keep warm until ready to use Previous Next

A zesty cocktail sauce made with Bloody Mary mix, ketchup, horseradish, Worcestershire sauce, lemon juice, and a dash of salt and pepper—perfect for pairing with seafood. < Back Bloody Mary Cocktail Sauce Prep Time: 10 mins Cook Time: Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 oz Zing Zang Bloody Mary Mix 1 cup ketchup ⅓ cup horseradish 1 dash Worcestershire sauce 1 dash lemon juice, bottled 1 dash salt and pepper Preparation In a plastic container, whisk all ingredients together. Season to taste Previous Next

A creamy aioli made with mayonnaise, fresh garlic, whole-grain and Dijon mustards, and crumbled bleu cheese, blended for a rich and tangy dip or spread. < Back Bleu Cheese Aioli Prep Time: 10 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ teaspoon fresh garlic chopped 1 teaspoon whole-grain mustard 1 teaspoon Dijon mustard 1 cup mayonnaise 6 oz bleu cheese, crumbled salt and pepper Preparation In a mixing bowl, combine all ingredients except bleu cheese, and whisk them together Fold in cheese crumbles. Season to taste Previous Next

A classic French sauce made with clarified butter, egg yolks, tarragon, shallots, and a tangy vinegar reduction. < Back Bearnaise Sauce Prep Time: 20 mins Cook Time: 15 mins Serves: 12 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 2 lb butter, clarify 7 egg yolks 2 oz water 2 oz white vinegar 1 tablespoon diced shallot 6 white peppercorns 3 tablespoons chopped fresh tarragon 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Place the butter in a pan and clarify, separating the butter and the fat on medium heat; keep at room temperature (Reduction) In another skillet, add the water, vinegar, shallots, and peppercorns, reduce by half, strain the liquid and keep at room temperature In a double boiler, over low heat, add the egg yolks. Add half the liquid and mix, whisking together until light and fluffy. Slowly add the butter to the eggs, whisking in a clockwise motion. Ensure the water is not too hot in the double boiler, or it will cook the eggs too fast. If the sauce looks like it is getting too thick, add some more of the reduction. Add all the butter; the eggs will hold without breaking the sauce Season the sauce with salt, pepper, lemon juice, chopped tarragon and Worcestershire sauce to taste. Remove from the heat and place in a plastic bowl; keep at room temperature until ready to use Previous Next

A rich and creamy sauce made by sautéing shallots in butter, deglazing with white wine, then simmering with heavy cream and finishing with lemon juice and Worcestershire sauce for a flavorful, versatile topping < Back Basic Cream Sauce Prep Time: 10 mins Cook Time: 15 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1-pint heavy cream 1 oz unsalted butter 1 oz shallots, finely chopped 1 oz dry white wine 1 pinch salt and white pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation In a saucepan, melt the butter, add the shallots and sauté. Deglaze with wine, then add the cream over low heat and reduce by half or until it thickens Season with salt, pepper, lemon juice and Worcestershire sauce Previous Next