Basic Sauces

I once heard someone say that the best “sauce” is hunger pains….still it’s a good think to know how to whip up some simple sauces.  Perhaps if we copy and stick them on the fridge we will use these instead of a package mix.  Blessings,  Anne

*Basic White Sauce

For a thin sauce melt 1 tbsp butter over medium-low heat.  Stir in 1 Tbsp flour and heat for 1 min. to form a roux (a paste) Remove from heat and whisk in 1/4 c. of milk.  Return to heat and stir til thickened.  Gradually add the rest of milk while stirring gently.  You can also use evaporated milk for a quicker sauce. For variations on this sauce you can add finely grated cheese, or 1 tsp dried dill, or dried tarragon.  For a mushroom sauce add 1/2 c. sliced sauteed mushrooms.  Add salt/Pepper to taste.

*Basic Brown Sauce

2 Tbsp Butter or pan drippings, 1 small carrot diced, 1 small onion diced, 1/4 c. flour, 2 1/2 cups Beef stock, salt & Pepper.

Heat butter over med. heat.  Add veggies and saute til browned.  Add flour to make a roux (paste). Lower heat and cook til light brown.  Add stock and bring to boil. Stir constantly til thick.  Strain to remove veggies and any lumps.  Salt and pepper to taste.

*Basic Gravy

For Basic Gravy you can use the cooking pan juices from any meat that you have prepared.  Just drain off fat and return juices to pan over med heat.  Add some stock or wine and scrape up any browned bits.  Add more liquid like broth, stock, wine etc. (or any good boullion & water)  Shake together in a covered jar 2 tbsp, flour and water (or you can just blend w/ fork making sure there are no lumps!) and add to liquid and stir til thick. S & P to taste

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