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SAUS-Y VEGAN HOLLANDAISE SAUCE

Ingredients
  • 1/4 cup vegan butter

  • 1 1/2 Tablespoons flour (sub gluten-free if you want)

  • 2/3 cup oat milk (or other vegan milk)

  • 1 Tablespoon lemon juice

  • 1/2 vegetable bouillon cube

  • 1 clove garlic-minced

  • 1/4 teaspoon turmeric

  • 1 to 2 Tablespoons SAUS®

 
Directions
  1. Melt butter in small saucepan on medium heat.

  2. Add flour and whisk to combine until lump-free.

  3. Add all remaining ingredients and continue to cook, whisking frequently, until heated through and bouillon cube has melted completely into sauce. 

  4. That's it. Enjoy!

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SAUS-Y SAUCES

Mayo-SAUS ( Great on sandwiches, fish tacos or as a dip)
  • 2 Tablespoons Mayonaise

  • 2 Tablespoons SAUS®

Crema-SAUS ( Great on fish tacos and enchiladas)
  • 2 Tablespoons Crema

  • 2 Tablespoons SAUS®

Tartar-SAUS ( Great on Burgers, fish, fish tacos and dipping fries!)
  • 2 Tablespoons Mayonaise

  • 2 Tablespoons SAUS®

  • 1 Tablespoon dill relish

 
Directions
  1. Mix together and enjoy!


 

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SAUS-Y KETTLE CORN

Ingredients
  • 1/4 cup vegetable oil

  • 1/4 cup white sugar

  • 1 Tablespoon SAUS

  • 1/2 cup unpopped popcorn kernels

 
Directions
  1. Heat the vegetable oil and three kernals in a large pot over medium heat.*

  2. Once hot and the three kernals pop, stir in the sugar, remaining popcorn and SAUS and stir it around.

  3. Cover, and shake the pot constantly to keep the sugar from burning.

  4. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.

  5. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

*You get better results if you wait until the three kernals pop before adding the other ingredients.


 

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SAUS-Y NUTS

Ingredients

  • 1 Cup raw/blanched peanuts (or raw nuts of your choice)
  • 2 Tablespoons white sugar
  • 2 Tablespoons SAUS
  • Spray oil

 
Directions
  1. Heat oven to 325° F (165° C).

  2. Combine nuts, sugar, and SAUS in a bowl and stir to coat evenly.

  3. Line baking sheet with foil* or Silpat and spray with oil.

  4. Spread nuts mixture evenly and bake for 15-21 minutes, stirring every 6-7 minutes.  You'll know they are done when the coating on the peanuts starts to caramelize and slightly darken.

  5. Remove from oven and let completely cool. DO NOT OVERBAKE.
    The nuts will continue to cook after you remove them from the oven.

 

* If using foil, I suggest using a thicker, quality foil, as thin foil will break  apart, peel up and stick to the nut mixture.