COFFEE GRAVY

Posted on Categories Sauces and Such
Beef or Chicken Broth
1 tablespoon flour
2 tablespoons butter
1/2 cup water 1/4 cup strong coffee
Salt & Pepper

Melt butter in pan. Blend in flour with stock and add water, stirring constantly. Add coffee and cook until thickened, stirring constantly. Season. makes 3/4 cup.

CREAMY MUSHROOM SAUCE

Posted on Categories Sauces and Such
1/4 pound fresh mushrooms (any type) sliced
1 tablespoon chopped onion
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1/2 teaspoon each: Salt and Paprika
1 tablespoon chopped parsley

Cook mushrooms and onion in butter until tender, blend in flour, then add milk and seasonings. Cook until thickened, stirring constantly. Add  parsley. makes 1-3/4 cups.

GRIBICHE SAUCE

Posted on Categories Sauces and Such
6 hard-cooked eggs
1 tablespoon prepared mustard
Salt & Pepper
2 cups salad oil
1 teaspoon each of minced parsley, minced chervil, minced capers, chopped gherkins

Mash egg yolks and blend with mustard, salt, pepper. Add oil gradually, mixing thoroughly.  Add parsley, chervil, capers and gherkins. Chop coarsely the whites of eggs and add. makes 3 cups.

DILL SAUCE

Posted on Categories Sauces and Such
1 hard-cooked egg yolk
1 uncooked egg yolk
1/2 cup salad oil
3/4 tablespoon vinegar
1/8 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
Salt & Pepper
1/4 cup heavy cream, whipped
1/2 teaspoon dill

Rub cooked egg yolk through sieve into bowl and add uncooked egg yolk. Beat in salad oil gradually, and add vinegar, worcestershire sauce and seasonings. Just before serving fold in whipped cream and dill. makes about 1 cup.

HERB SAUCE

Posted on Categories Sauces and Such
4 tablespoons butter
1 tablespoon flour
1-1/2 cups any type broth
1 tablespoon tarragon or white wine vinegar
1 teaspoon each, chives, marjoram, parsley, finely chopped
Salt & Pepper

Brown butter, add flour, and cook until smooth. Add broth slowly, vinegar and herbs; simmer 3 minutes. Season. makes 2 cups.

CREAM CURRY SAUCE

Posted on Categories Sauces and Such
4 tablespoons butter
2 tablespoons chives, minced
1 tablespoon parsley, minced
1 teaspoon curry powder
Salt, and 1 egg yolk
3/4 cup heavy cream

Melt butter, add chives and parsley. Blend well, simmer, and add curry powder. Add salt. Just before removing from heat, add egg yolk, mixed with cream. makes 1-1/4 cups.

BEARNAISE SAUCE

Posted on Categories Sauces and Such
4 egg yolks
1 cup butter
1- 1/2 tablespoons lemon juice
1 teaspoon chopped parsley
1 teaspoon finely minced onion
Salt & Pepper

Place egg yolks with 1/3 of butter in top of double boiler. Keep water in bottom of boiler hot but not boiling. Add remaining butter as sauce thickens, stirring constantly. Remove from heat and
add remaining ingredients. makes 1 cup.

BECHAMEL SAUCE

Posted on Categories Sauces and Such
2 tablespoons chopped onion
1/4 cup diced celery
1 small carrot, chopped
2 sprigs parsley & 1 sprig thyme
1 small bay leaf
2 cups chicken or veal stock
2 tablespoons butter
2 tablespoons flour
1/2 cup cream
Salt & Pepper

Add vegetables and herbs to stock and cook 20 minutes, then puree. Melt butter and blend in flour. Add stock gradually and cook 10 minutes, stirring constantly until thickened. Add cream,
salt & pepper and heat. makes 2 cups.

ALBUQUERQUE SAUCE

Posted on Categories Sauces and Such
2 tablespoons minced onion
1/4 cup minced green pepper
3 tablespoons olive oil
1/4 cup sliced mushrooms
1/4 cup sliced olives (green or black)
1/2 cup crushed tomatoes

Salt & Pepper

Cook onion and pepper in olive oil 5 minutes; add mushrooms and cook 3 minutes. Add remaining ingredients and heat to boiling. Makes 2 cups