How to make sauces for meat and mashed potatoes

With all those roasted and grilled Christmas meats, sauces are must-haves to ensure the meats in the mains are not too dry. These are my 2 favourite meat sauces that goes well with most meat such as knuckles, ham slices, and roast whole birds or meat.

Savoury Cream Sauce also goes well with mashed or baked potatoes, while Sweet Cranberries Sauce complements roasted meat, meat loaf/meat balls and cold cuts better.

Savoury Cream Sauce

• 200g cooking cream
• 100g stock water (can be chicken stock or beef stock)
• 1 tsp duck fat (or lard)
• 7g soy sauce
• 10g all-purpose flour
• Pinch of Himalayan Salt
• Black pepper (freshly ground pepper over for taste)

Directions

• On stove top, add ingredients one-by-one following the order in the ingredient list
• Cook and whisk over low heat 
• If using a Thermomix, you can add all the ingredients, combine at speed 1-4 for 20 seconds, then cook 25 minutes at 120 degree speed stir

Sweet Cranberries Sauce 

Ingredients

• 100g fresh cranberries (or frozen ones de-thawed)
• 1 red onion
• 2 TBSP raw sugar
• Pinch of Himalayan Salt

Directions

• On stove top, add ingredients one-by-one following the order in the ingredient list
• Cook and stir over low heat until the sauce reduce
• If using a Thermomix, you can add all the fresh ingredients and grind 10 sec, speed 7
• Add sugar and salt and cook 15 minutes at 100 degree speed 1 or until the sauce reduce to the preferred consistency