Sauces for Meats and Vegetables

White Sauce

Thin Sauce

1 cup milk
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt

1/8 teaspoon pepper

Medium Sauce

1 cup milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt

1/8 teaspoon pepper

Thick White Sauce

1 cup milk
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt

1/8 teaspoon pepper

Scald the milk. Melt the butter in a saucepan over low heat or in double boiler. Add flour, stirring constantly. Stir in the hot milk gradually and cook, stirring constantly, until the mixture thickens. If lumpy, beat with rotary mixer until smooth. Season and serve hot.

Cream Sauce

1 cup hot Medium White Sauce

2 egg yolks, beaten

Stir a few spoon fulls of the White Sauce gradually into the beaten egg yolks, then stir this into the remaining sauce and cook slowly, stirring constantly until thick. Or add a little cold water to the beaten yolks and stir slowly into the sauce. Serve at once, over cooked green peas, asparagus, fish, meat, or poultry.

Cheese Sauce

Add 1/2 cup of grated cheese to 1 cup hot Medium White Sauce or Cream Sauce

Mushroom Cream Sauce

1/2 pound mushrooms
1 cup Medium White Sauce

1 teaspoon chopped parsley

Cut thin slice from mushroom stems and peel thinly if discolored. Wash. remove stems and slice for sauce; caps may be sautéed separately in a little butter, and used to garnish the dish. Or use mushrooms whole, sliced or quartered. Sauté in a little butter. Make White Sauce, using mushroom liquid instead of part milk. Add mushrooms and parsley, and serve

Horseradish Sauce

Add 3 to 4 tablespoons prepared horseradish to Medium White Sauce or to Hollandaise Sauce. If desired, add ketchup to taste.

Sour Cream Gravy

2 tablespoons butter
3 tablespoons flour
1/2 cup soup stock
1 cup sour cream

salt & pepper to taste

Melt butter in double boiler; add flour, stir in soup stock. Cook over hot water until thick, stirring occasionally. Then slowly add the sour cream Season and serve hot>

Brown Sauce

2 tablespoons butter
1 small onion, chopped
2 tablespoons flour
1 cup meat, fish or vegetable stock
1/2 teaspoon salt

1/8 teaspoon pepper

Melt the butter, add onion, cook until brown. Add the flour; let brown. Add liquid gradually, stirring constantly. Season. Cook 5 minutes, stirring often. Serve as gravy with meat, dumplings, mashed potatoes, etc.

Rich Sweet and Sour Sauce

1/2 cup sugar
1 tablespoon flour
1 cup boiling water, vegetable or beef stock
1/4 cup vinegar
1/2 teaspoon salt

1/8 teaspoon pepper

Melt sugar in a hot skillet, stir in flour, and very gradually add the liquid, then the vinegar and seasonings. Cook, stirring until smooth and blended. Serve with cooked string beans, carrots, soup meat, tongue or ham

Hollandaise Sauce

2 tablespoons vinegar
1/4 teaspoon white pepper
1/4 cup water
1 cup butter
4 egg yolks
juice of 1/2 lemon

salt to taste

Boil vinegar, pepper and water until liquid is reduced to half. Divide butter into three parts; put 1 part into top of double boiler with egg yolks and lemon juice, place over boiling water, stir constantly with a wire whisk until butter is melted. Add second part of the butter, and as sauce thickens, add the third part. Add the vinegar water, cook 1 minute and add salt. Serve with vegetables and fish.

Bernaise Sauce

2 green onions
2 tablespoons tarragon vinegar
4 egg yolks
4 tablespoons butter
1 tablespoon soup stock
1 teaspoon parsley, chopped
1/2 teaspoon salt

1/8 teaspoon paprika

Chop onion, add vinegar, simmer until reduced by half, strain and cool. Add yolks one at a time and stir. Cook slowly until smooth, stirring constantly. Add butter, soup stock, parsley and seasoning. Serve hot with broiled meat or fish.

Barbecue Sauce

1 cup diced onion or 1 clove garlic
2 tablespoons fat
1 cup chopped tomato
1 cup diced green pepper
1 cup diced celery
2 tablespoons brown sugar
1/2 teaspoon dry mustard
2 cups stock from roast or soup, or water with bouillon cube
salt & pepper to taste

1 cup ketchup

Fry the onion or garlic lightly in fat, add remaining ingredients, cook slowly for 1 hour. Liquid should be reduced by half and sauce should be well blended. Dip any meat in sauce before roasting indoors or out, or baste with sauce during roasting

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