White Sauce Variations - Information Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
================== Information file ==================
* Asparagus Sauce: Add 1/2 cup cooked or canned asparagus, cut into
small pieces, to hot medium white sauce. Serve with omelets or
souffles.
* Caper Sauce: Add 3 to 4 tablespoons chopped capers and 1 teaspoon
lemon juice to white sauce. Serve with fish.
* Cheese Sauce: Add 1/2 to 1 cup chopped or grated American cheese
and a dash of Worcestershire sauce or paprika (optional) to white
sauce. Stir over hot, not boiling, water until cheese is melted.
Serve with fish, eggs, macaroni, or rice.
* Cheese Olive Sauce: Prepare think white sauce and omit salt. Add
1/2 to 1 cup chopped or grated American cheese and 1/2 cup stuffed
olives to white sauce. Stir over hot, not boiling, water until cheese
is melted. Serve with macaroni, rice, or vegetables.
* Cheese Tomato Sauce: Use 1/2 cup tomato juice or strained tomatoes
and 1/2 cup milk in preparing medium sauce. Add 1/4 cup grated or
finely cut American cheese to hot sauce. Stir until melted. Serve
over cauliflower.
* Crabmeat Sauce: Remove bony particles from crabmeat and add 1/2 to
1 cup flaked canned crabmeat to seasoned medium white sauce. Flavor
with 1 tablespoon dry sherry wine if desired.
* Cream Onion or Celery Sauce: Saute 1/4 cup finely chopped onion or
celery in 1 tablespoon butter or margarine. Add to 1 cup medium white
sauce.
* Creole Sauce: Use tomato juice or strained tomatoes for the liquid.
Saute minced onion, chopped green pepper, and minced celery in the
butter before flour is added.
* Curry Sauce: Add 1/4 to 1/2 teaspoon curry powder with dry
ingredients. Serve with chicken, lamb, rice, or fish.
* Dill Sauce: Add 3 tablespoons minced fresh dill to 1 cup hot sauce,
seasoned medium white sauce.
* Egg Sauce: Add 2 chopped hard-cooked eggs to white sauce, additional
salt, and a dash of paprika. Serve with fish.
* Goldenrod Sauce: Add 2 chopped hard-cooked egg whites to 1 cup
seasoned medium white sauce. Pour over fish and sprinkle with chopped
hard-cooked egg yolks.
* Green Pea Sauce: Add 1/2 cup hot cooked or canned peas and 1
tablespoon chopped pimento to hot medium white sauce. Serve with
omelets or salmon or tuna loaf.
* Horseradish Sauce: Add 2 to 4 tablespoons prepared drained
horseradish, and 1/4 to 1/2 teaspoon prepared mustard to white sauce.
Serve with boiled beef or corned beef.
* Lobster or Shrimp Sauce: Add 1/2 to 1 cup canned or cooked lobster
meat or shrimp, cut into small pieces to seasoned medium white sauce.
For added flavor, add a tablespoon dry white wine. Serve with
omelets, baked, broiled, or poached fish.
* Milanese Sauce: Use 1/2 cup veal stock and 1/2 cup milk in preparing
medium white sauce. Add 2 tablespoons grated parmesan cheese to the
thickened sauce. Serve with veal.
* Mock Holandaise Sauce: To 1/2 cup well seasoned white sauce, add
equal amount of mayonaise and enough lemon juice to sharpen. Serve on
asparagus and other green vegetables.
* Mushroom Sauce: Add 1/2 to 1 cup sliced cooked or canned mushrooms
to white sauce. Serve with chicken or vegetables.
* Mustard Sauce: Add 1 tablespoon prepared mustard to white sauce.
Serve with fish or tongue.
* Oyster Sauce: Gently cook 1/2 cup small oysters in their own liquid
until they plump and edges begin to curl, about 5 minutes. Add to hot
medium white sauce. Serve with omelets, fish patties, and timbales.
* Paprika Sauce: Add 1/2 to 1 teaspoon paprika with dry ingredients.
Season with 1/4 teaspoon lemon juice, if desired. Serve with noodles,
macaroni, or chicken.
* Pimento Sauce: Add 1/4 cup chopped pimento to white sauce; 1/4 cup
green pepper may be added if desired. Serve with fish or vegetables.
Title: WHITE SAUCE- MICROWAVE
Categories: Sauces
Yield: 1 Servings
2 tb Butter
2 tb Flour; all purpose
1 c Milk
1/4 ts Salt
1/4 ts Pepper; freshly ground
Place butter and flour in 4 cup glass measure and microwave,
uncovered at High for 1 1/2 - 2 minutes or till butter melts and
mixture is bubbly. Stir partway through cooking, so mixture is
smooth. Gradually stir in milk with wire whisk or fork till smooth.
Microwave uncovered at High for 3 to 5 minutes, or till mixture comes
to a boil and thickens. Stir partway through cooking. Stir in salt
and pepper. MAKES 1 cup
VARIATIONS: Cheese Sauce: Add 3/4 cup grated cheese to warm white
sauce and stir till melted. If necessary, heat at Medium (50%) for
30-60 seconds to help melt cheese. Toss ewith cooked pasta or spoon
over vegetables or toast.
Dill Sauce: Stir 1 tsp lemon juice and 1 Tbsp chopped fresh dill or 1
tsp dried dill weed into warm white sauce. Serve with fish or
shellfish.
Egg Sauce: Add 1 chopped hard cooked egg and 1 Tbsp finely chopped
parsley to warm white sauce. Serve with fish or vegetables.
Veloute Sauce: Replace milk with chicken, beef or fish stock
(depending on what the sauce will be served with.)
Source from luhu.jp
* Asparagus Sauce: Add 1/2 cup cooked or canned asparagus, cut into
small pieces, to hot medium white sauce. Serve with omelets or
souffles.
* Caper Sauce: Add 3 to 4 tablespoons chopped capers and 1 teaspoon
lemon juice to white sauce. Serve with fish.
* Cheese Sauce: Add 1/2 to 1 cup chopped or grated American cheese
and a dash of Worcestershire sauce or paprika (optional) to white
sauce. Stir over hot, not boiling, water until cheese is melted.
Serve with fish, eggs, macaroni, or rice.
* Cheese Olive Sauce: Prepare think white sauce and omit salt. Add
1/2 to 1 cup chopped or grated American cheese and 1/2 cup stuffed
olives to white sauce. Stir over hot, not boiling, water until cheese
is melted. Serve with macaroni, rice, or vegetables.
* Cheese Tomato Sauce: Use 1/2 cup tomato juice or strained tomatoes
and 1/2 cup milk in preparing medium sauce. Add 1/4 cup grated or
finely cut American cheese to hot sauce. Stir until melted. Serve
over cauliflower.
* Crabmeat Sauce: Remove bony particles from crabmeat and add 1/2 to
1 cup flaked canned crabmeat to seasoned medium white sauce. Flavor
with 1 tablespoon dry sherry wine if desired.
* Cream Onion or Celery Sauce: Saute 1/4 cup finely chopped onion or
celery in 1 tablespoon butter or margarine. Add to 1 cup medium white
sauce.
* Creole Sauce: Use tomato juice or strained tomatoes for the liquid.
Saute minced onion, chopped green pepper, and minced celery in the
butter before flour is added.
* Curry Sauce: Add 1/4 to 1/2 teaspoon curry powder with dry
ingredients. Serve with chicken, lamb, rice, or fish.
* Dill Sauce: Add 3 tablespoons minced fresh dill to 1 cup hot sauce,
seasoned medium white sauce.
* Egg Sauce: Add 2 chopped hard-cooked eggs to white sauce, additional
salt, and a dash of paprika. Serve with fish.
* Goldenrod Sauce: Add 2 chopped hard-cooked egg whites to 1 cup
seasoned medium white sauce. Pour over fish and sprinkle with chopped
hard-cooked egg yolks.
* Green Pea Sauce: Add 1/2 cup hot cooked or canned peas and 1
tablespoon chopped pimento to hot medium white sauce. Serve with
omelets or salmon or tuna loaf.
* Horseradish Sauce: Add 2 to 4 tablespoons prepared drained
horseradish, and 1/4 to 1/2 teaspoon prepared mustard to white sauce.
Serve with boiled beef or corned beef.
* Lobster or Shrimp Sauce: Add 1/2 to 1 cup canned or cooked lobster
meat or shrimp, cut into small pieces to seasoned medium white sauce.
For added flavor, add a tablespoon dry white wine. Serve with
omelets, baked, broiled, or poached fish.
* Milanese Sauce: Use 1/2 cup veal stock and 1/2 cup milk in preparing
medium white sauce. Add 2 tablespoons grated parmesan cheese to the
thickened sauce. Serve with veal.
* Mock Holandaise Sauce: To 1/2 cup well seasoned white sauce, add
equal amount of mayonaise and enough lemon juice to sharpen. Serve on
asparagus and other green vegetables.
* Mushroom Sauce: Add 1/2 to 1 cup sliced cooked or canned mushrooms
to white sauce. Serve with chicken or vegetables.
* Mustard Sauce: Add 1 tablespoon prepared mustard to white sauce.
Serve with fish or tongue.
* Oyster Sauce: Gently cook 1/2 cup small oysters in their own liquid
until they plump and edges begin to curl, about 5 minutes. Add to hot
medium white sauce. Serve with omelets, fish patties, and timbales.
* Paprika Sauce: Add 1/2 to 1 teaspoon paprika with dry ingredients.
Season with 1/4 teaspoon lemon juice, if desired. Serve with noodles,
macaroni, or chicken.
* Pimento Sauce: Add 1/4 cup chopped pimento to white sauce; 1/4 cup
green pepper may be added if desired. Serve with fish or vegetables.
Title: WHITE SAUCE- MICROWAVE
Categories: Sauces
Yield: 1 Servings
2 tb Butter
2 tb Flour; all purpose
1 c Milk
1/4 ts Salt
1/4 ts Pepper; freshly ground
Place butter and flour in 4 cup glass measure and microwave,
uncovered at High for 1 1/2 - 2 minutes or till butter melts and
mixture is bubbly. Stir partway through cooking, so mixture is
smooth. Gradually stir in milk with wire whisk or fork till smooth.
Microwave uncovered at High for 3 to 5 minutes, or till mixture comes
to a boil and thickens. Stir partway through cooking. Stir in salt
and pepper. MAKES 1 cup
VARIATIONS: Cheese Sauce: Add 3/4 cup grated cheese to warm white
sauce and stir till melted. If necessary, heat at Medium (50%) for
30-60 seconds to help melt cheese. Toss ewith cooked pasta or spoon
over vegetables or toast.
Dill Sauce: Stir 1 tsp lemon juice and 1 Tbsp chopped fresh dill or 1
tsp dried dill weed into warm white sauce. Serve with fish or
shellfish.
Egg Sauce: Add 1 chopped hard cooked egg and 1 Tbsp finely chopped
parsley to warm white sauce. Serve with fish or vegetables.
Veloute Sauce: Replace milk with chicken, beef or fish stock
(depending on what the sauce will be served with.)
Source from luhu.jp
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