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	<title>leannes.cooking &#187; sauces</title>
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		<title>Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</title>
		<link>/?p=2233</link>
		<comments>/?p=2233#comments</comments>
		<pubDate>Fri, 15 Apr 2016 03:59:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[hollandaise sauce]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[tuna steaks]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2233</guid>
		<description><![CDATA[A very simple, yet restaurant quality meal that is sure to impress and can be whipped up in a flash! The sauce could be made with dried tarragon, but better to use fresh if you can. I&#8217;ve used individually wrapped frozen tuna steaks which I buy from a local fresh and frozen seafood distributor &#8211; they are &#8230; <a href="/?p=2233" class="more-link">Continue reading <span class="screen-reader-text">Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</span></a>]]></description>
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		<title>Chicken Drums in Tarragon Mustard Sauce</title>
		<link>/?p=2204</link>
		<comments>/?p=2204#comments</comments>
		<pubDate>Fri, 18 Mar 2016 02:27:45 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[chicken drumsticks]]></category>
		<category><![CDATA[drums]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[vermouth]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2204</guid>
		<description><![CDATA[Tarragon, mustard and vermouth make a wonderful sauce combination and perfect when paired with chicken and mushrooms! If you don&#8217;t have vermouth, you could substitute this with wine, but I do like the unique flavour of the vermouth in this dish. Tarragon is a perennial herb of the sunflower family and French tarragon is superior &#8230; <a href="/?p=2204" class="more-link">Continue reading <span class="screen-reader-text">Chicken Drums in Tarragon Mustard Sauce</span></a>]]></description>
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		<title>Grilled Salmon with Shallot Butter Sauce</title>
		<link>/?p=1619</link>
		<comments>/?p=1619#comments</comments>
		<pubDate>Tue, 06 Oct 2015 03:41:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[grilled salmon]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shallot butter sauce]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1619</guid>
		<description><![CDATA[Like garlic, shallots are formed in clusters of heads with multiple cloves. They have a mild onion flavour and the flesh on the ones I used had a reddish tinge &#8211; I would describe them as a &#8220;delicate&#8221; red onion. Capers, dill and lemon always compliment fish perfectly and this recipe ticks all the boxes. Fresh or frozen/thawed salmon &#8230; <a href="/?p=1619" class="more-link">Continue reading <span class="screen-reader-text">Grilled Salmon with Shallot Butter Sauce</span></a>]]></description>
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		<title>Chicken Breast in Vermouth, Sage &amp; Mushroom Sauce</title>
		<link>/?p=927</link>
		<comments>/?p=927#comments</comments>
		<pubDate>Mon, 20 Jul 2015 21:20:30 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[chicken breast]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[vermouth mushroom sage sauce]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=927</guid>
		<description><![CDATA[There&#8217;s a knack to cooking chicken breast and it&#8217;s a fine line between too pink and overcooked and dry, but follow this recipe and your chicken will be perfect! I&#8217;ve used one large chicken breast and sliced it into two for cooking, then sliced each piece in 10mm slices for serving. (TIP: once cooked, make one &#8230; <a href="/?p=927" class="more-link">Continue reading <span class="screen-reader-text">Chicken Breast in Vermouth, Sage &#038; Mushroom Sauce</span></a>]]></description>
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		<title>Anchovy &amp; Truffle Oil Sauce</title>
		<link>/?p=627</link>
		<comments>/?p=627#comments</comments>
		<pubDate>Wed, 24 Jun 2015 04:27:16 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[steak sauces]]></category>
		<category><![CDATA[truffle oil]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=627</guid>
		<description><![CDATA[This sauce and thick rump, sirloin or fillet steak, served sliced, are a match made in heaven, but serve it with whatever takes your fancy (vegetables, meats, fish, paneer, tofu) and it only takes a few minutes to &#8220;put together&#8221; as no cooking is required. I did serve it with rump steak and got the butcher to slice &#8230; <a href="/?p=627" class="more-link">Continue reading <span class="screen-reader-text">Anchovy &#038; Truffle Oil Sauce</span></a>]]></description>
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		<item>
		<title>Mushroom &amp; Green Peppercorn Sauce</title>
		<link>/?p=472</link>
		<comments>/?p=472#comments</comments>
		<pubDate>Fri, 05 Jun 2015 01:39:53 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[green peppercorns]]></category>
		<category><![CDATA[mushroom green peppercorn sauce]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[steak sauce]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=472</guid>
		<description><![CDATA[I have always just tended to &#8220;throw things in&#8221; when I make mushroom sauce, but a friend has asked if I had an extra-good mushroom sauce recipe to serve with steak at her pub&#8217;s restaurant, so here it is. I love the combination of mushrooms and green peppercorns, but the peppercorns are optional and don&#8217;t need &#8230; <a href="/?p=472" class="more-link">Continue reading <span class="screen-reader-text">Mushroom &#038; Green Peppercorn Sauce</span></a>]]></description>
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