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Sauces
WHITE S
AUCE
Thin:
1 tablespoon (15 mL) butter and 1 tablespoon (15 mL) all-purpose flour
for each cup of milk or cream.
Medium:
2 tablespoons (30 mL) butter and 2 tablespoons (30 mL) all-purpose flour
for each cup of milk or cream.
Thick:
3-4 tablespoons (45-60 mL) butter and 3-4 tablespoons (45-60 mL)
all-purpose flour for each cup of milk or cream.
Put ingredients into blender container. Cover and process at PULSE until
well blended. Pour into saucepan and cook over low heat, stirring constantly
until thick. Season to taste with salt and pepper.
YIELD
: APPROXIMATELY 1 CUP (250 ML)
CHEESE SAUCE
Add 1 cup (250 mL) cubed processed American cheese and 1/4 teaspoon (1 mL)
Worcestershire sauce to ingredients for White Sauce. Cover and process at ON
until smooth.
HOLLANDAISE SAUCE
4 egg yolks
1/4 teaspoon (1 mL) dry mustard
1 tablespoon (15 mL) lemon juice
dash of hot pepper sauce
1/2 cup (125 mL) butter, melted
Put egg yolks, mustard, lemon juice and hot pepper sauce into blender container.
Cover and process at ON. With motor running, remove feeder cap and
pour butter in a slow, steady stream until mixture is completely emulsified.
Keep warm over hot (not boiling) water.
YIELD: 3/4 CUP (200 ML)
BÉARNAISE SAUCE
2 tablespoons (30 mL) dry white wine 2 peppercorns
2 tablespoons (30 mL) tarragon vinegar 4 egg yolks
4 sprigs parsley 1/2 teaspoon (2 mL) dry mustard
1 small onion, quartered 2 teaspoons (10 mL) lemon juice
1/2 teaspoon (2 mL) tarragon dash hot pepper sauce
1/2 teaspoon (2 mL) chervil 1/2 cup (125 mL) butter, melted
Put wine, vinegar, parsley and onion into blender container. Cover and process
2 times at PULSE. Put into small saucepan with tarragon, chervil and peppercorns.
Bring to a boil; cook until liquid has completely evaporated. Put into blender
container. Add egg yolks, dry mustard, lemon juice and hot pepper saucer.
Cover and process at ON. With motor running, remove feeder cap;
pour butter in a steady stream until mixture is emulsified. This may
be kept warm in top of double boiler. Serve over meat or fish.
YIELD: 1 C
UP (250 ML)
FRESH A
PPLESAUCE
1/4 cup (50 mL) liquid (fruit juice or water)
4 apples, cut in eights, peel if desired
1/4 cup (50 mL) sugar
dash cinnamon
Put liquid and 4 or 5 pieces of apple into blender container. Cover and process
at ON until smooth. With motor running, remove feeder cap and add remaining
apples a few at a time. Add sugar and cinnamon. Blend until smooth.
YIELD: APPROXIMATELY 2 CUPS (500 ML)
BARBECUE SAUCE
1/2 cup (125 mL) ketchup
1 slice medium onion
1 clove garlic
2 tablespoons (30 mL) brown sugar
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) lemon juice
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) dry mustard
1/2 teaspoon (2 mL) prepared horseradish
Put all ingredients into blender container. Cover and process at ON until
thoroughly blended. Use to baste chicken, beef or pork.
YIELD: 2/3 CUP (150 ML)