GRAVY SAUCE , MAKE FOOD TASTE BEST.
Sauce's add flavor and zest to meals.
Make a basic roux sauce to start.
How to make gravy and sauce.
Basic Sauce Ingredient
2 tablespoons butter
2 tablespoons flour
4 tablespoons cream
1 cup soup stock (meat or vegetable)
Salt and pepper to taste
Method
Heat butter, blend in flour until smooth. Allow to brown slightly for flavor, add cold soup stock gradually while constantly stirring. If soup stock is not cold then add a little cold water first. After sauce is smooth and free of all lumps, bring to a boiling point then lower heat, beat thoroughly and cook for three minutes. Add cream and seasoning, when well blended and heated through remove from heat and serve.
CAPER SAUCE CLICK HERE
EGG SAUCE,
Add two slightly beaten egg yolks to 1 1/2 cup basic white sauce, heat until it bubbles while beating thoroughly.
DILL SAUCE
Heat basic white sauce. Add one tablespoon or more freshly chopped dill to each cup of basic sauce. Do not boil after addition of dill, as it will lose its color and aroma.
MUSHROOM SAUCE
Add 1/2 cup chopped, saute or cooked mushrooms to each cup of basic sauce and heat until hot while stirring.
BROWN ONION SAUCE CLICK HERE
SAUCE FOR BAKED FISH
1 onion, chopped
3 slices American cheese
1 tablespoon butter
1-1/2 cups milk
1 tablespoon flour
Melt butter, add onion and flour and brown it, add cheese and milk. Cook until cheese is melted and sauce is thick, pour over fish, then put in oven 350F and bake for 20 minutes.
NECK BONE SPAGHETTI SAUCE
2 -1/2 to 3 pounds neck-bones
1 clove of garlic
1 large can of tomatoes
Salt, sugar and pepper
1 small can tomato sauce
Wash the neck bones, and brown them in a skillet in about 1-1/2 tablespoon canola oil. Then transfer the neck bones to a deep pot, add the tomatoes and the tomato sauce and add about 2 cup water. Smash the garlic clove and add that to the pot, add seasonings according to taste. Cover and let it simmer for about 3 to 3-1/2 hours (add more water in small amounts as needed.) The meat will fall off the bones, and the bones then can be removed. This leaves a little of the meat in your sauce, which makes it very delicious. Spoon over cooked spaghetti noodles or elbow macaroni. Sprinkle grated cheese over sauce.
RAISIN SAUCE
1 cup raisins
6 cloves
1 cup water
2/3 cup brown sugar
1 teaspoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt!
Dash of pepper
1 tablespoon vinegar
1/2 teaspoon Worcestershire Sauce
1 tablespoon butter
Wash raisins. Cook slowly with cloves and water 10 minutes. Mix together brown sugar, cornstarch, cinnamon, salt and pepper. Add to raisins and cook stirring constantly until slightly thickened. Add vinegar, Worcestershire sauce and butter stirring constantly until blended. Serve hot on baked ham.
TARTAR SAUCE
2 hard cooked egg yokes
Salt and pepper to taste
Mix the two hard cooked eggs yolks until quite smooth and free from lumps.
Salt and pepper to taste,
1 cup of olive oil
1 tablespoon chopped green onion tops
3 to 6 tablespoons white vinegar
2 tablespoons mayonnaise
Gradually beat in 1 cup olive oil with 3 to 6 tablespoons white vinegar. Add the very finely chopped green onion tops with the mayonnaise to the egg yolk mixture and beat until very smooth. This can be served hot or cold.
Good for appetizer sauce. Excellent with scallops, fish, shrimp or cold cuts and cold chicken.
TOMATO SAUCE
Heat shortening or oil in a sauce pan, when hot add about
1/2 pound ground beef, which has been mixed with an egg, salt and pepper. Stir until browned. Then add can of tomatoes, chopped parsley, and small can tomato paste, and small clove of garlic. Let this entire simmer for about three hours.
This sauce is good for Macaroni, Spaghetti and Baked Eggplant.
PLAIN TOMATO SAUCE
Use fresh or canned tomatoes, boil, and then strain or put through sieve. Make a thickening agent by browning flour in butter or shortening, adding a little cold water, enough to make a smooth paste, add salt, pepper and sugar to taste and mix with the tomato. Cook a few minutes and be sure it is free of lumps. Use with boiled meats or roasts. This gravy or sauce is somewhat thick, but smooth. A little garlic may be added or celery salt if desired.
Side Dish Recipes:
FRIED EGG APPLES
1 apple
1 tablespoon sugar
1 beaten egg
1 1/2 tablespoons shortening
1/4 teaspoon cinnamon powder
Core apple, and cut into ¼ inch thick slices. Dip in egg; sprinkle with sugar and cinnamon. Fry slowly in shortening until brown and tender.
APPLES WITH HORSERADISH
4 tart apples, peeled
4 to 5 tablespoons prepared horseradish
3/4 teaspoon sugar
Grate apples into bowl containing horseradish and sugar. Blend while grating to prevent discoloration of apples. Taste, if too tart or strong add a little more sugar.
SPICED APPLESAUCE
1 quart cooked sweetened apples, strained
3 tablespoons red cinnamon candies
2 tablespoons grated orange rind and juice
1 teaspoon lemon juice
1 teaspoon lemon rind
1 teaspoon cinnamon
While the applesauce is still hot, add the cinnamon candies, grated orange and lemon rind, orange and lemon juice. Mix thoroughly and add cinnamon. Mix again, and bring to a boil and simmer until candies are dissolved. Cool and serve as meat accompaniment.
BEET HORSERADISH
1 pound boiled beets
1 teaspoon salt
2 ounces fresh horseradish
Pinch of pepper
2 tablespoons vinegar
1/2 cup water
1 teaspoon sugar
Grate beets and horseradish. Combine vinegar, sugar, salt, pepper and water. Bring to a boil. Pour over grated beets and horseradish. Mix thoroughly. Store in jar in refrigerator and serve with meats.
CRANBERRY SAUCE
1 pound cranberries
1 cup water
1 and 1/2 cups sugar
Boil water and sugar together for 5 minutes. Add cranberries and boil for 5 minute more. Put through a strainer. Pour into a mold and let stand until firm.
PEARS IN CREME DE MENTHE
Drain juice from can of pear halves. Pour on them 1/4 cup lemon juice and 1/4 cup of Creme de Menthe. Let this set in refrigerator for about 2 hours. Makes an excellent garnish and dish for a lamb dinner.
FRIED PRUNES
25 to 30 prunes
25 to 30 almonds, use an electric chopper to mash them
2 well beaten eggs
1 tablespoon sugar
Salt to taste
1 teaspoon baking powder
Flour, enough to make a runny batter
3/4 cup milk
Soak prunes in water overnight. Remove the pit, making as small a hole as possible; fill the center with some of the almond nut meat. Make a batter by adding sugar and salt to the beaten eggs. Sift flour and baking powder together. Gradually add flour mixture alternately with the milk to the beaten eggs. Beat until smooth. Drop a prune into the batter then lift in out with a tablespoon. Place each prune into a heated frying pan with butter melted. (Since butter burns easily, some shortening may be added to the butter.) Enough batter should be used with each prune to make a small cake batter all around the prune. Turn to brown on both sides. Serve hot with roast pork dinner.
Bar-B-Q Sauce Recipe
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