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	<title>Greedy Gourmet &#187; Sauces</title>
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		<title>Beef Fillet with Garlic &amp; Mustard Butter</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/beef-fillet-with-garlic-mustard-butter/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/beef-fillet-with-garlic-mustard-butter/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 13:11:29 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[12 ProPoints]]></category>
		<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[beef fillet]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[coarse grain mustard]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[pink peppercorns]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=3196</guid>
		<description><![CDATA[Afraid of curdling sauces? Flavoured butter is the way to go! I love sauce. I really do. Sometimes I make earth shattering good ones, sometimes not so much. It all depends on how hurried and stressed I am. The latter just doesn’t bode well. Sometimes my sauce is too thick, curdled, wine-y, watery, creamy or [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/beef-fillet-with-garlic-mustard-butter/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Lamb Leg Steaks with Shallots and Sticky Red Wine Sauce</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/lamb-leg-steaks-with-shallots-and-sticky-red-wine-sauce/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/lamb-leg-steaks-with-shallots-and-sticky-red-wine-sauce/#comments</comments>
		<pubDate>Mon, 12 Jul 2010 23:00:31 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[lamb leg steaks]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[redcurrant jelly]]></category>
		<category><![CDATA[rib-eye]]></category>
		<category><![CDATA[rump]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[sirloin]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=2147</guid>
		<description><![CDATA[In less than 30 minutes you can have a juicy steak with a scrumptious sauce in front of you. If you are a long time reader of Greedy Gourmet, you might have seen your share of slow cooked meaty stews. There are plenty of advantages to eating the latter, e.g. the cuts used are cheap, [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/lamb-leg-steaks-with-shallots-and-sticky-red-wine-sauce/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Chicken Breast with Creamy Green Peppercorn Sauce</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-breast-with-creamy-green-peppercorn-sauce/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-breast-with-creamy-green-peppercorn-sauce/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 23:00:04 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[Casserole]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[brandy]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[crème fraîche]]></category>
		<category><![CDATA[green peppercorns]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=2207</guid>
		<description><![CDATA[If there is one sauce that I always order with my steak, it is pepper sauce! Don’t ask me why. Rarely do I grind any pepper on my food but when I devour the sauce I more than make up for the other lost opportunities. It was a first for me to work with whole, [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-breast-with-creamy-green-peppercorn-sauce/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Coriander Chutney A.K.A. Dhania ki Chutney</title>
		<link>http://www.greedygourmet.com/recipes-by-course/side-dish/coriander-chutney-a-k-a-dhania-ki-chutney/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/side-dish/coriander-chutney-a-k-a-dhania-ki-chutney/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 13:22:29 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[coriander]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[greek yogurt]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=2261</guid>
		<description><![CDATA[The first of a five part series on authentic Indian cooking. Long time readers will probably notice that I am repeating myself here but I am going to give you a bit of background anyway. South Africa’s cuisine is a mishmash of different cultures and a very prominent one is Indian. A huge Indian community [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/side-dish/coriander-chutney-a-k-a-dhania-ki-chutney/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Pork Sausages with Onion &amp; Red Wine Gravy</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/pork-sausages-with-onion-red-wine-gravy/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/pork-sausages-with-onion-red-wine-gravy/#comments</comments>
		<pubDate>Wed, 27 May 2009 22:21:16 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Casserole]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Sausages]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[beed stock]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cornstarch]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[pork sausages]]></category>
		<category><![CDATA[red onion]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[redcurrant jelly]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/2009/05/27/pork-sausages-with-onion-red-wine-gravy/</guid>
		<description><![CDATA[Confession time. Looking at these photos you will realise that I’m a lover of all things saucy. Plus I was darn hungry when doing this photo shoot and went a little bit overboard. For me it is utter bliss if there is sauce with meat, sauce with mash, sauce with vegetables, sauce with EVERYTHING. For [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/pork-sausages-with-onion-red-wine-gravy/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Pan-Fried John Dory with Creamy Mushroom and White Wine Sauce</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/pan-fried-john-dory-with-creamy-mushroom-and-white-wine-sauce/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/pan-fried-john-dory-with-creamy-mushroom-and-white-wine-sauce/#comments</comments>
		<pubDate>Thu, 19 Feb 2009 21:58:06 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[double cream]]></category>
		<category><![CDATA[John Dory]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[whipping cream]]></category>
		<category><![CDATA[white fish]]></category>
		<category><![CDATA[white wine]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/2009/02/19/pan-fried-john-dory-with-creamy-mushroom-and-white-wine-sauce/</guid>
		<description><![CDATA[A quick recipe search for John Dory on a few food sites left me mostly empty-handed and disappointed. Thanks to Good Taste Foods, this was my first opportunity to taste this notorious fish and I really, really didn’t want to make a cock-up. It suddenly dawned on me you really can’t go wrong with serving [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/pan-fried-john-dory-with-creamy-mushroom-and-white-wine-sauce/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Pan-Fried Seabass with Garlic Lemon Butter Sauce and Spring Vegetables</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/pan-fried-seabass-with-garlic-lemon-butter-sauce-and-spring-vegetables/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/pan-fried-seabass-with-garlic-lemon-butter-sauce-and-spring-vegetables/#comments</comments>
		<pubDate>Wed, 04 Feb 2009 18:40:32 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[sea bass]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/2009/02/04/pan-fried-seabass-with-garlic-lemon-butter-sauce-and-spring-vegetables/</guid>
		<description><![CDATA[Fish on its own already tastes so good that you rarely need anything else to liven it up. If you decide to jazz it up a bit be careful not to adulterate the delicate flavour by using overwhelming seasonings. Lemon butter sauce is a standard accompaniment served in South African fish restaurants, which brings out [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/pan-fried-seabass-with-garlic-lemon-butter-sauce-and-spring-vegetables/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
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