White Sauce Variations - Information

Categories: Info/tips

Serves: 1 Servings

Ingredients:

================== 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.
MMMMM

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

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 e\with 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.)

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