PINEAPPLE (ham)

1 can crushed pineapple

1 tbsp. corn starch

¼ cup brown sugar

1 tbsp. Ancestral vinegar

Cook together and let thicken for 30 minutes.

FISH SAUCE

2 cups fish broth

3 tsp. butter

3 tsp. flour

1 clove garlic, finely chopped

1 shallot, finely chopped

1 tsp. tarragon

1 tsp. basil

1 tsp. parsley

¼ cup 35% cream

2 tsp. Ancestral vinegar

salt and pepper

Add flour to melted butter and mix well. Slowly pour in fish broth.

Add remaining ingredients and let simmer for 15 minutes. Strain and keep hot.

Finally, add cream and serve.

1 cup water

1 tsp. soya sauce

Mix all ingredients in a saucepan and

boil for 10 to 12 minutes or until thickened.

ALL-PURPOSE

2 cups hot beef broth

2 tbsp. butter mixed with 2 tbsp. flour

1 onion, finely chopped

1 clove garlic, finely chopped

2 tbsp. Ancestral vinegar

salt and pepper

Partially cook garlic and onion. Add broth and butter and beat until thick.

Add salt and pepper and let simmer for 15 minutes.

PLUM

1 can plums

2 tbsp. Ancestral vinegar

1 tbsp. orange juice

½ tsp. ginger

Drain plums and remove pits. Mix ingredients in blender.

Delicious with imperial rolls.

AMERICAN (steak, ribs)

2 tbsp. olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 ½ cups chili sauce

¾ cup beer

3 tbsp. whiskey

¼ cup molasses

3 tbsp. Ancestral vinegar

2 tsp. Worcestershire sauce

a few drops Tabasco sauce

salt and pepper

Lightly sauté onion and garlic in oil.

Add remaining ingredients and let simmer for ½ hour.

page 3 (next sauces)