Raisin Sauce

¼ cup brown sugar

1 tsp prepared mustard

1 tsp flour

2 tbsp raisins

2 tbsp vinegar

¾ cup water

Mix dry ingredients and add raisins, vinegar and water. Bring to a boil, boil gently for about 5 minutes.

Red Pepper Relish

12 red peppers, chopped

12 red apples, chopped

2 tbsp salt

Stir, leave for 2 hours, then add 1 cup white vinegar and 5 cups sugar. Bring to a boil and simmer for 1 hour, uncovered.

Red Snapper and Caper Sauce

Sauce:

2 tbsp finely chopped shallots

2 tbsp white wine vinegar

2tbsp water

1 tbsp lemon juice

1 large egg yolk

2 tbsp drained capers

3 tbsp melted unsalted butter

Combine shallots, vinegar, lemon and water. Simmer, stirring occasionally till 2 tbsp remain. Transfer to a blender, add yolk and capers. Blend for 3 seconds. Add heated butter in a stream. Blend sauce till well combined. Add salt and pepper.

Sprinkle snappers with salt. Arrange in a non-stick skillet. Skin side up, top with a lemon slice.

Cook over a moderate heat, 8-10 minutes, tightly covered

Roulade Sauce

2 tbsp butter

2 tbsp flour

1 ¼ cup milk

1 cup heavy cream

2 tbsp sherry

1 ½ cup mushrooms and ham mixture

½ tsp salt

½ tsp pepper

Melt butter, add flour, stir till bubbly, remove from heat and add milk and cream. Return to heat, stir until boiling, thickened and smooth. Add sherry, ham mix, salt and pepper. Keep hot.

Sauce Vert

1 cup cooked spinach

1 cup 15% cream

1 cup mayonnaise

1 tbsp taragon

Place spinach in a blender, add rest of ingredients.