Sauces Recipes

Zana · January 2, 2010

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.

January 2, 2010	#1
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	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.