Sauces Recipes
White Sauces
Thin White Sauce (for cream soups)
1 tablespoon butter or other fat
1 tablespoon flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
Medium White Sauce (for graves, sauces, creamed and scalloped dishes)
2 tablespoons butter or other fat
2 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
Thick White Sauce (for cutlets, croquettes and souffles)
4 tablespoons butter or other fat
4 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
(Zana's note: I prefer to use a "half and half cream" rather than milk since there is less lactose and it gives more body to the sauce. You could also substitute a heavy cream too.)
Method 1 - Melt butter, blend in flour until smooth. Add milk gradually, stirring constantly until boiling point is reached. Reduce heat and cook for 3 minutes longer; add seasonsings and blend. Place over hot water to keep hot and cover tightly to prevent film from forming.
Method 2 - Heat milk. Blend butter or other fat and flour together and add to hot milk, stirring contantly until mixture thickens. Cook for 3 minutes longer, add seasonings and blend.
Variations on White Sauce
Use 1 cup medium white sauce as the basis for each sauce.
Caper Sauce - Add 2 to 4 tablespoons chopped capers.
Celery Sauce - Add 1/2 cup chopped cooked celery.
Cheese Sauce - Add 2 to 4 ounces grated cheese. Set over hot water and stir until cheese is blended with sauce. Season to taste with mustard and paprika.
Cream Gravy - Use 2 tablespoons meat drippings for butter in white sauce recipe.
Cream Sauce - Use cream instead of milk in white sauce.
Egg Sauce, No. 1 - Add 1 hard-cooked egg, chopped.
Egg Sauce, No. 2 - Beat an uncooked egg, dilute with 1 tablespoon of hot thin white sauce, then beat this into the remainder of a cup of sauce. If the egg white is beaten separately, the sauce will be foamy.
Lobster Sauce - Add 1/2 cup finely flaked cooked lobster.
Mock Hollandaise Sauce - Pour sauce over 2 slightly beaten egg yolks, 2 tablespoons each of butter and lemon juice, beat thoroughly and serve immediately.
Olive Sauce - Add 1/4 cup chopped ripe or stuffed olives.
Oyster Sauce - Heat 1 pint small oysters in their own liquor to boiling point. Remove from heat after they have cooked 1/2 minute and combine with sauce. Season to taste.
Parsley Sauce - Add 2 to 4 tablespoons chopped parsley.
Pimiento Sauce - Add 2 tablespoons minced onion and 6 tablespoons minced pimiento. Onion may be browned in fat when making white sauce, if desired.
Shrimp Sauce - Add 1/2 cup chopped cooked shrimp.
Soubise Sauce - Rub 4 boiled onions and 2 sprigs parsley through a coarse sieve. Combine with sauce.
Tomato Cream Sauce - Cook 1 cup fresh or canned tomatoes (Zana's Note: I have found that I now prefer to use black tomatoes for this, as they give a deep, smokey flavour to the sauce.), 1 stalk celery, 1 slice onion, 1/2 teaspoon salt and a few grains cayenne together for 20 minutes. Rub through a sieve. Add gradually, stirring constantly, to white sauce.
Veloute Sauce - Use 1 cup well-seasoned white stock for milk in thin or medium white sauce.
Yellow Sauce - Add hot sauce to 1 to 2 slightly beaten egg yolks and beat thoroughly.
All the above from The American Women's Cook Book, edited and revised by Ruth Berolzheimer. Published by The Culinary Arts Institute, Chicago, 1956.
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