Brown & White Sauces Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BROWN:
4 thin slices Onion, 1 1/2 T. Butter, 1 1/2 T. all-purpose Flour, 1 tsp. Beef
Bouillon granules, 1 C. Water, 1/8 tsp. Pepper.
Saute onion in butter in heavy skillet until tender. Discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth. Cook 1 min., stirring constantly. Add bouillon & gradually stir in water. Cook over med. heat, stirring constantly until thick & bubbly. Stir in pepper. Serve w/beef or pork. (1 Cup)
MUSHROOM BROWN: Saute' 1/2 C. sliced Mushrooms in 2 T. Butter; drain & stir into brown sauce. Serve with beef.
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Directions: |
Directions:WHITE:
2 T. Butter, 2 T. all-purpose Flour, 1 C. Milk, 1/4 tsp. Salt, dash white Pepper. Melt butter in a heavy saucepan over low heat: add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add milk; cook over med. heat, stirring constantly, until thickened & bubbly. Stir in salt & pepper. (1 Cup) Serve over vegetables, eggs, poultry, or seafood.
DILL: Stir in 1 tsp. lemon juice & 1 T. chopped dillweed w/salt & pepper.
HORSERADISH: Stir in 1 1/2 to 2 T. prepared horseradish w/salt & pepper. CHEDDAR CHEESE: Stir in 1 C. (4 oz) shredded Cheddar cheese & 1/4 tsp. dry mustard w/salt & pepper. |
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Personal
Notes: |
Personal
Notes: TARTAR SAUCE: 2/3 C. Mayonnaise, 2 T. sw Pickle relish, 1 T. minced Parsley or flakes, 1 T. Capers, 1 T. grated Onion, 1 T. Lemon juice, dash of hot Sauce. Combine all ingredients, stirring well. Cover & chill several hours before serving. (1 Cup).
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