Of course it's easy enough to buy most sauces in the grocery store today, but for some there is an element of domestic pleasure of having cooked your entire meal from scratch.
If the simple joy of making a homemade meal is not sufficient enough reason for you to make your own sauce, at least consider the advantage of having a collection of sauce recipes handy for those times when you suddenly realize the recipe you are in the middle of calls for a sauce that you forgot to purchase at the store.
This is a collection of sauce recipes for such a time.
Instructions
1. Sauces can make or break that special creation you have pulled together. By going the extra mile by offering foods with sauces made from your own hand, don't be surprised if you find yourself developing quite a reputation for being a great cook!
2. Some of the recipes below will first begin with this BASIC CREAM SAUCE
BASIC CREAM SAUCE:
2 Tbsp. butter
1 cup milk
2 Tbsp. flour
½ tsp. salt
Put butter and flour in upper part of double broiler (having water in lower part boiling) and blend thoroughly. Add milk, a little at a time, stirring constantly until sauce thickens. Cook five minutes and add seasonings. Makes 1 ½ cups sauce.
Curry Sauce:
To flour for BASIC CREAM SAUCE add 1 tsp. curry powder and beat in one egg yolk after sauce is taken from burner.
Egg Sauce:
To BASIC CREAM SAUCE add 1 chopped egg and 1 tsp. lemon juice.
Shrimp Sauce:
To BASIC CREAM SAUCE add ½ cup cooked chopped shrimps, 1 tsp. lemon juice and 1 tsp. minced parsley.
Oyster Sauce:
1 pt. oysters
1 cup milk
3 Tbsp. Butter
¾ cup oyster liquid
3 Tbsp. flour
Salt, pepper
lemon juice
Scald oysters in their own liquid; chop coarsely. Blend butter and flour in a saucepan without browning, add milk and oyster liquid gradually and stir until boiling. Lower heat, cook five minutes. Add seasonings and oysters and cook just long enough to heat oysters thoroughly. Makes 2 ½ cups sauce.
Mint Sauce:
½ cup fresh mint leaves
3 Tbsp. sugar
2/3 cup vinegar
Wash mint before stripping leaves from stalks, dry thoroughly and chop fine. Add vinegar and sugar; let sauce stand until sugar is dissolved. Serve with roast lamb. Makes ¾ cup sauce.
Cucumber Sauce:
2 cucumbers
2 TBSP olive oil
½ tsp. onion juice
1 tsp. vinegar
Salt & Pepper
Peal cucumbers; grate or chop fine; drain well to rid of all moisture possible; add onion juice, oil, vinegar and seasonings beaten together. Serve immediately. This sauce isgood with either broiled or fried fish, or cold meats. Makes 1/3 cup sauce.
3. Horseradish Sauce:
2 TBSP. butter
salt, pepper
lemon juice
2 TBSP. flour
2 TBSP fresh grated horseradish
1 ½ cups milk or fish stock
1 egg yolk
Blend butter and flour in saucepan until smooth, add liquid a little at a time and stir until boiling. Season with salt, pepper and lemon juice and cook five minutes. Just before serving add horseradish and egg yolk. Prepared horseradish may be substituted for fresh grated. Makes 1 ¾ cups sauce.
Tarter Sauce:
1 cup mayonnaise
1 tsp. finely chopped capers
1 tsp. mixed mustard
1 tsp. finely chopped pickles
1 tsp. finely chopped parsley
½ tsp. onion juice
Add all ingredients to mayonnaise. Stir well and serve cold. Makes one cup sauce.
Tomato Sauce:
1 ½ cups canned tomatoes
1 bay leaf
½ small onion
2 TBSP. butter
1 sprig parsley
2 TBSP. flour
Put together in saucepan tomatoes, onions, parsley, and bay leaf; cook gently for twenty minutes and rub through sieve, pressing all pulp possible through and scraping off all that clings to under side. Melt butter, add flour and when smooth add the strained tomato slowly, stir until boiling, season and cook five minutes. Some cooks add a little sugar to the sauce. Makes 1 2/3 cups sauce.
Hollandaise Sauce:
1/2 cup butter
1/3 cup boiling water
2 egg yolks
½ tsp. salt
2 tbsp. lemon juice
few grains cayenne
Divide butter into three portions. Place one in upper part of double boiler with egg yolks and lemon juice. Set over hot water and cook slowly, stirring constantly, until butter is melted. Add second portion of butter and continue stirring.
When sauce thickens add remaining butter and cook until mixture coats spoon. Add boiling water gradually, cook one minute and season. Watch carefully and do not overcook as this causes the sauce to curdle. The water in lower pan should never be allowed to actually boil. Makes nearly a cup of sauce.
Tags: lemon juice, BASIC CREAM, BASIC CREAM SAUCE, CREAM SAUCE, butter flour, cups sauce
