Saucy Cooking

Are you a new cook?  Do you stare at a can of green beans and feel bored? The addition of sauces can perk up dinner everytime. Most of the time, we get in a rut and prepare the same thing over and over. As with homemade frostings, homemade sauces take only minutes and sometimes less.

I think you'll be addicted to them, when you try some of my favorite sauces for saucy cooking:

1. Basic White Sauce Your Mother Made - This is the basis for most sauces, and is something you can memorize within a couple of preparations. It's easy! Melt 2 tablespoons butter and stir in 2 tablespoons regular flour, and a dash of salt and pepper. Then, stir in 1 1/2 cups of milk and heat until it begins to bubble. Cook, stirring for 1 minute more. Do NOT BROWN!!

Now, you're ready for some Saucy Cooking!

1. Lemon Sauce: Prepare as above, but add 2 tablespoons fresh chives, chopped fine and 1 teaspoon shredded lemon peel to your flour. Serving Suggestions: Great over vegetables, fish, or chicken.
2. Herbs with Garlic or Without: Using your basic White Sauce, cook 2 cloves minced garlic in the melted butter for about 20 seconds. Next, stir in caraway seeds, celery seeds, or dried basil, oregano, or sage, crushed with the flour. I would not use all of these together, unless your vegetable is hearty, such as sweet potatoes, or squashes. Serving Suggestions: Great over vegetables or poultry. Leave the garlic out or reduce it to taste.

Ready for some Hot Stuff?

1. Using your Basic White Sauce Recipe, cook in 1 teaspoon of curry powder with the melted butter for 60 seconds, before adding the flour. Then, stir in 2 tablespoons your favorite fruit or spicy chutney. Serving Suggestions: Serve with poultry and fish.

My Favorite Hot Sauce is:

Hot/Mild Sauce we call "Alsy Sauce" - 1/2 teaspoon red pepper flakes, more or less to taste (Depends who you're mad at!); 1 tablespoon lemon juice; 2 tablespoons cider vinegar; 3 cloves peeled garlic; 1 shallot, peeled (don't substitute, this is a mild onion); 2 tablespoons fresh basil; 1/4 cup olive oil; 1 1/4 firmly packed fresh Italian parsley.

1. In a blender or processor, blend all ingredients and a generous dash of salt. Make sure some of the parsely leaves are still visible. Chill, covered, to "marry" the flavors at least a couple of hours before using.

Serving Suggestions: This green and tangy sauce is delicious over meat, chicken, and fish.

Best Cheese Sauce:

1. Using the White Sauce recipe, leave out the salt. Making sure the heat is low, stir in 1 1/2 cups shredded cheese: Choose American, Swiss, or my favorite Gruyere. or choose 1/2 cup crumbled Blue cheese, or 3/4 cup grated Parmesan cheese until everything is well blended. Serving Suggestions: vegetables are delicious this way and so is chunky bread as dippers. What about Pasta?!

Now, what about any of these sauces was hard? Perk up your veggies and meats today!