Sauce & Gravy
Cream Sauce
The Thin Sauce is like coffee cream; for creamed vegetables and soup.
the Medium Sauce is like thick cream; for creamed and scalloped dishes.
The Thick Sauce is like a batter; for croquettes and souffles.
MEDIUM 2 tbsp. butter * 2 tbsp. flour * 1/4 tsp. salt * 1/8 tsp. pepper *
1 cup milk
THICK 1/4 cup butter * 1/4 cup flour * 1/4 tsp. salt * 1/8 tsp. pepper *
1 cup milk
Melt butter over low heat in saucepan. Blend in flour and seasonings. Cook
over low heat, stirring until mixture is smooth and bubbly. Remove from
heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 min.
(Makes 1 cup sauce.)
Velvet Sauce: Make Medium Sauce, except use chicken, veal, or fish stock
in place of milk. Add 1/8 tsp. nutmeg.
Cheese Sauce: Make Medium Sauce except add 1/2 cup grated Cheddar cheese.
Stir until cheese is melted.
Mustard Cream Sauce: Make Medium Sauce except add 1 tbsp. prepared
mustard.
Horse-radish Sauce: Make Medium Cream Sauce except add 1/3 cup bottled
horse-radish, 1/4 tsp. dry mustard, and a dash of paprika.
Curry Sauce: make medium Sauce except saute 1/2 tsp. curry powder in the
butter before adding flour and other seasonings.
Egg Sauce: Make Medium Sauce except add 2 diced hard-cooked eggs.