Best 3 Roast Sauce Aka Government Sauce Recipes
Roast Sauce, also known as Government Sauce, is a versatile and flavorful sauce that originated in Trinidad and Tobago. With its incredibly rich, savory, slightly sweet, and tangy taste, it is a staple condiment in many Caribbean households. This remarkable sauce is made from slow-roasted meat (usually chicken, beef, or pork), vegetables, herbs, and spices. Once cooked, the mixture is blended until smooth to create a thick, velvety sauce that can be used as a marinade, dipping sauce, condiment, or even a cooking sauce. In this article, you will find three distinct variations of Roast Sauce: the classic Trini Roast Sauce, the spicy Jamaican Jerk Roast Sauce, and the flavorful Guyanese Pepperpot Roast Sauce. Each recipe offers a unique culinary experience, showcasing the diverse flavors of the Caribbean. Get ready to tantalize your taste buds with these delectable Roast Sauce recipes!
Check out the recipes below so you can choose the best recipe for yourself!
ROAST SAUCE (AKA GOVERNMENT SAUCE)
I got this recipe from family friend Mrs. Fenton - I'm not sure where she got it, but they've had it in their family for a very long time and it's an old long-standing tradition in their house. They always eat it with their pork roast, but it went well on lots of different meats. Very tasty!
Provided by Julesong
Categories Sauces
Time 2h20m
Yield 20 quarts
Number Of Ingredients 10
Steps:
- Cook over medium heat till thick at least a couple of hours.
- Ladle into HOT jars, cover with new lids and cold pack pints for 15 minutes.
ROAST CHILLI SAUCE (PRIK BON PAT)
This dark, flavourful chilli sauce is a good accompaniment for rich Thai dishes. It is from David Thompson's authoritative book, Thai Food. Yield and prep and cooking times are approximate. Posted to serve with Recipe #269446, which was requested in the Asian Forum.
Provided by Leggy Peggy
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan.
- Deep-fry the shallots and garlic until golden. Remove and drain.
- Deep-fry the chillies. Remove and drain.
- Using a mortar and pestle, pound shallots, garlic and chillies into a coarse paste.
- Season with salt and sugar (if used), and thin with some of the deep-frying oil.
- The sauce should taste hot and salty.
Nutrition Facts : Calories 46.3, Fat 0.4, SaturatedFat 0.1, Sodium 938.7, Carbohydrate 10.1, Fiber 2.1, Sugar 2.6, Protein 1.8
PAN SAUCE FOR ROAST CHICKEN
Make this easy sauce to serve with Roast Chicken with Herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
- Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
- Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens. (If necessary, reheat sauce but do not boil.)
Tips:
- To make the best roux, use equal parts fat and flour. For a richer sauce, use more fat; for a lighter sauce, use more flour.
- Cook the roux over medium heat, stirring constantly, until it reaches the desired color. A light roux will be pale in color, while a dark roux will be dark brown.
- Add the roux to the drippings in the pan and stir to combine. Cook for 1-2 minutes, or until the roux is well incorporated.
- Slowly whisk in the stock or water, stirring constantly. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
- Season the sauce to taste with salt and pepper. You can also add other herbs and spices, such as garlic, onion, celery, or parsley.
- Serve the roast sauce over your favorite roasted meats, vegetables, or potatoes.
Conclusion:
Roast sauce is a delicious and versatile sauce that can be used to enhance the flavor of a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like your sauce light and flavorful or rich and savory, there is a roast sauce recipe out there for you. So next time you are roasting a chicken, beef roast, or pork loin, be sure to make a batch of roast sauce to serve alongside it.
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