Posts Tagged ‘Sauce’

Velouté Sauce



1/2 stick of butter

4 tablespoons of flour

2 cups of broth (chicken, veal, vegetable or beef)



Place butter in a nonstick pan on medium to low heat. Once butter melts, stir in flour and mix until thick. Stir in broth and whisk until all blended. This is a great sauce to pour over meat, on a plate to serve the meat on top, mix in noodles, etc.


Basil Sauce


Photo By Carolyn Davidson Hicks


1/2 cup Olive Oil
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 cup finely chopped basil
1/2 teaspoon crushed garlic

Blend all ingredients together. Allow to Chill. Drizzle on a plate before adding meat, noodles, etc.

A tasty sauce for plating and drizzling over any salad!!


Wine and Pepper Cream Sauce


2 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon brandy
1/2 cup dry white wine
1/2 cup chicken stock
2 teaspoons green peppercorns, coarsely crushed
3 tablespoons whipping cream
1 tablespoon fresh parsley, chopped
fresh parsley sprig, optional

Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Serve with steak, fish or pasta. Makes 3/4 cup.

Wasabi Cream Sauce


1 ounce butter, melted
4 ounces heavy cream
2 teaspoons lemon juice
4 tablespoons wasabi paste

Pour the butter into a small pan and set over a high heat. Stir in the cream, lemon juice and let it bubble for 2 minutes. Take it off the heat and set it aside for a minute or two. Mix in the wasabi paste. Taste it, you may like to add salt and pepper. Serve with salmon steaks.

Vanilla Cream Sauce


3 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
4 egg yolks

Simmer cream in a sauce pot. Beat egg yolks and sugar to a cream and add 1 ladle of cream into egg mixing well. Repeat and add egg mixture into cream stirring constantly until mixture thickens. Serve it with apple pie, steamed pudding, rice pudding or cake, as well as with simple fresh berries and fruits.

Tumeric Cream Sauce


1/2 pint vegetable stock
2 tablespoons soy sauce
1/4 pint cream
1 teaspoon tumeric

Preheat a medium saucepan. Pour in the vegetable stock and soy sauce. Heat through. Add the cream and tumeric to the cooking broth. Boil for 3 to 4 minutes. Serve with steamed mussels.


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