Combine cornstarch and sugar. Gradually stir in fruit juice or liquid til well blended. Cook over low heat (being careful not to scorch) or in the top of a double-boiler over boiling water in the bottom.
This traditional sauce adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup cold butter (no substitutes)
1/8 teaspoon salt
1/8 teaspoon paprika
Dash pepper
In a small saucepan, whisk together egg yolks, water and lemon juice. Cook and stir over low heat until mixture bubbles around edges and reaches 160°F, about 20 minutes. Cut cold butter into eight pieces; add to yolk mixture, one piece at a time, whisking after each addition until melted. Stir in salt, paprika and pepper. Serve immediately.
Makes: 1 cup
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into melted butter. Cook over low heat, stirring, for
1 to 2 minutes. Do not brown. Very slowly add milk and
stock, stirring constantly. Add seasoning and cheese if
desired. Continue stirring and cooking slowly until smooth and
thick.
2 Cloves Garlic, crushed, adjust garlic according to taste
1 Glass Dry White Wine, How big a glass is up to you!
Salt and Pepper
1 oz Flour
1/2 pint Milk
Melt 1/2 oz (15gm) butter in a pan, add the chopped onions
and cook gently until soft and golden. Add the garlic and cook for
another minute or so. Season with salt and pepper to taste. Add the
wine, turn up the heat to simmering and reduce the liquid by half. Melt
the remaining 1 oz (30 gm) of butter. Add the flour, stir and cook for
about 2-five minutes. Very slowly add the milk. Add just a little milk,
stir well, then a little more. At first the result will look like a
pastry. After a little more milk it will resemble an elastic dough. Beat
this smooth. Then as you add the rest of the milk a little at a time
keep stirring. You'll end up with a nice thick sauce. Serve the garlic
sauce warm. If the garlic sauce comes out lumpy, toss it in a food
processor for a few seconds.
In a medium bowl, combine the garlic, wine, broth, oil, salt & red pepper flakes. Set aside for about 5 minutes.
Lightly grease a non-stick skillet & warm over medium/high heat.
Add all but 1 Tbs of the marinade. Cook for 2 min. In a cup, dissolve the cornstarch in the remaining marinade & stir into the sauce.
Cook for 1 min until the sauce is slightly thickened. Mix
well & serve immediately.
In a medium bowl or bottle, combine all ingredients and mix well. Store in refrigerator until ready
to use.
BBQ Sauce II
1 tablespoon cider vinegar
1/2 cup ketchup
1/4 teaspoon salt
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
In a small saucepan over medium heat, stir together all ingredients. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite
meat or store in refrigerator until ready to use.
Combine all but cornstarch mixture in a saucepan. Stirring over high
heat, just before sauce comes to boil, slowly stir in the cornstarch mix.
Remove from heat and continue to stir until uniform.
1 tablespoon butter or 1 tablespoon olive oil (Preferred)
2 medium cloves garlic , minced or chopped
1/2 - 1 1/2 cup vodka
1 - 32 Oz can chopped or crushed tomatoes
1/2 -1 1/2 cup heavy cream
Salt and pepper to taste
2 tablespoons minced fresh basil leaves chopped
Melt butter or heat oil in a large nonstick skillet over
medium-high heat. Add garlic, veggies and meat if desired, sauté 4 minutes or until tender.
Add
vodka and simmer for 2-3 minutes or until liquid is reduced by about
half (The alcohol burns off and makes tomatoes "come alive"). Add parmesan cheese if desired, simmer 5 minutes, then add heavy cream and simmer
another 1-2 minutes. Salt and pepper to taste, toss hot pasta with sauce and basil
leaves. Stir in Ideas:
Sliced mushrooms, chicken, artichoke hearts, wilted greens, finely chopped onion , minced shallots, 1/4–1/2
tsp hot red pepper flakes, chopped tomatoes, Parmesan cheese.
Remove meat from lobster and chop it. Put in pot and
cover with water. Cook till the stock is reduced by half. In separate
pot melt butter, whisk in flour to make a thick mixture. Very slowly, add strained stock to the flour
mixture stirring constantly. Add salt, cayenne, lemon juice and chopped lobster.
Heat 1 - 2 minutes longer.
Pour the olive oil into a saucepan over medium heat, add flour and stir with a whisk until flour is dissolved and the mixture looks like paste. Reduce heat and slowly add wine; the mixture will thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been
stirred in. Slowly pour in chicken broth while continuing to
stir over medium-low heat. Simmer, uncovered, for approximately
5-10 min.
While Alfredo Recipes can be different, the directions are usually the same.
Sometimes flour is added as a thickener, but it reduces the sauce's quality.
After mixing with pasta, you can add meat, vegetables, etc. on top of the dish.
Alfredo Sauce Recipe
1/4 - 1/2 cup butter or margarine
1 cup heavy or whipping cream
1/2 - 1 1/2 cup grated Parmesan cheese
Salt, Pepper, Garlic, Parsley, etc. to taste
Melt the butter on low, then stir in cream and heat until hot. Add Parmesan cheese a little at a time and stir until its melted.
You may add some other cheese such as asiago, mozzarella, Romano, or cream
cheese if you wish.
Add the seasonings according to your taste. Remove from heat and mix with pasta
and anything else you want. Sprinkle a little cheese on top of the meal.
Lower Fat Alfredo Sauce
Almost all Alfredo Sauces have lots of fat, calories, and cholesterol. The
recipe below uses less butter and half-and-half instead of heavy cream to reduce
the fat down to 1/10th and calories to less than half of other recipes.
1 tablespoon butter
1-1/4 cups half-and-half
3/4 cup grated Parmesan cheese
Salt and pepper to taste
Melt the butter on low, then stir in half and half and heat until hot. Add
Parmesan cheese a little at a time and stir until its melted. Add the seasonings
according to your taste.
As with white sauce, making Heavy Cream Sauce is easy and versatile!
This version of sauce is a much richer and possibly thicker type of sauce as
compared to white. Used as a base, you can make Creamed veggies, soups, Cheese
Sauces, and so much more!
Making White Sauce is easy and versatile! Used as a base, you can make Creamed
Peas/Carrots, Scalloped Potatoes, Cream Soups, Cheese Sauce, Sausage/Hamburger or
Country Gravy!
THIN, good for cream soups.
MEDIUM, good for gravy's
THICK, good for soufflés.
HEAVY, good as a binder for croquettes.
Thin White Sauce
1 Tbs butter or margarine
1 Tbs Flour
1 Cups Milk
1/2
teaspoon salt
Medium White Sauce
2 Tbs butter or margarine
2 Tbs Flour
1 Cups Milk
1/2
teaspoon salt
Thick White Sauce
3 Tbs butter or margarine
3 Tbs Flour
1 Cups Milk
1/2
teaspoon salt
Heavy White Sauce
4 Tbs butter or margarine
4 Tbs Flour
1 Cups Milk
1/2
teaspoon salt
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into the melted butter. Cook over low heat, stirring, for
2 to 4 minutes to minimize 'flour' taste. Do not brown.
Very slowly add milk, stirring constantly. Stir in salt. Continue cooking slowly until smooth and thickened.
For richer sauce, use half milk and half stock. Cut down on salt if stock is salty.
A drop of yellow food color gives richer color.
This may also be cooked in a double boiler to keep from burning.
Once you've mastered making a basic white sauce, there's no limit to the flavorful variations you can create. Here are a few suggestions:
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into the melted butter. Cook over low heat, stirring, for
2 to 4 minutes to minimize 'flour' taste. Do not brown.
Very slowly add milk, stirring constantly. Stir in salt
and horseradish. Continue stirring and cooking slowly until smooth and thickened.
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into the melted butter. Cook over low heat, stirring, for
2 to 4 minutes to minimize 'flour' taste. Do not brown.
Very slowly add milk, stirring constantly. Stir in cheese
a little at a time, stirring constantly making sure it
fully melts. Continue cooking and stirring on low for just
a few minutes more.
Melt butter or margarine in a heavy saucepan and sauté
the mushrooms. Slowly
blend flour into the melted butter. Cook over low heat, stirring, for
1 to 2 minutes. Do not brown. Very slowly add milk and
stock, stirring constantly. Continue stirring and cooking slowly until smooth and
thick, stir in the sherry and serve.
Melt butter or margarine in a heavy saucepan. On low
heat, add mushrooms and onions and sauté until tender.
Slowly blend flour into the melted butter. Do not brown.
Very slowly add milk and/or broth, stirring constantly.
Continue stirring and cooking slowly until smooth and
thick.
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into the melted butter. Stir in nutmeg and
cook over low heat, stirring, for
2 to 4 minutes to minimize 'flour' taste. Do not brown.
Very slowly add milk, stirring constantly. Stir in cheese
a little at a time, stirring constantly making sure it
fully melts. Continue cooking and stirring on low for just
a few minutes more.
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into the melted butter. Stir in spices and
cook over low heat, stirring, for
2 to 4 minutes to minimize 'flour' taste. Do not brown.
Very slowly add milk, stirring constantly. Continue
stirring and cooking slowly until smooth and thick.
Melt butter or margarine in a heavy saucepan. Slowly blend
flour into the melted butter. Cook over low heat,
stirring, for 2 to 4 minutes to minimize 'flour' taste. Do
not brown. Very slowly add broth, stirring constantly.
Continue stirring and cooking slowly until smooth and
thick.
Melt butter or margarine in a heavy saucepan. Sautee
celery and onion just until tender. Slowly
blend flour into the melted butter. Cook over low heat, stirring, for
1 to 2 minutes to minimize 'flour' taste. Do not brown.
Very slowly add milk, stirring constantly. Stir in salt. Continue cooking slowly until smooth and
thick.
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into the melted butter. Cook over low heat, stirring, for
2 to 4 minutes to minimize 'flour' taste. Do not brown.
Stir in mustard then very slowly add milk, stirring constantly. Stir in salt. Continue
stirring cooking slowly until smooth and thick.
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into the melted butter. Add seasoning and cook over low heat, stirring, for
2 to 4 minutes to minimize 'flour' taste. Do not brown.
Very slowly add milk and broth, stirring constantly. Continue
stirring and cooking slowly until smooth and thick.
Melt butter or margarine in a heavy saucepan. Slowly
blend flour into the melted butter. Cook over low heat, stirring, for
2 to 4 minutes to minimize 'flour' taste. Do not brown.
Very slowly add broth, stirring constantly. Stir in
browning sauce if desired and continue cooking slowly
until smooth and thick.
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