Dear Reader.
I think that a good sauce can make a bad dinner great, and that’s why I’d like to share this part of the website with you. I hope you find the sauces recipe that you need and that this page has given you some help in learning to make even better sauces yourself.
Fiona
My-Kitchen has set up this page to help you understand how simple
it is to make the right sauce for the right occasion you can make a
great variety of every day sauces from materials usually found in every
household follow the recipes to start with but it won’t take you long
to learn how to get the quantities right every time.
The basic sauce will have about two level table spoonfuls of butter
or other fat, two level table spoonfuls of cornflower or the flower
you like to use, this would be enough for about a half pint of liquid.
If you add the yolks of an egg, you can put in less flower for a thin
sauce or leave the flower the same to have a thick sauce.
TARRAGON SAUCE.
Add two table spoonfuls of tarragon vinegar to an English drawn butter.
HORSERADISH SAUCE.
Make an English drawn butter, and, just at serving time, add 4 oz of
freshly grated horseradish. If you are obliged to use that preserved
in vinegar, press it perfectly dry before using it.
ITALIAN SAUCE.
Chop up enough carrot to make a table spoonful; Chop up one onion.
Place them in a saucepan with three level table spoonfuls of butter,
a bay leaf and a blade of mace. Shake the pan over the fire until the
vegetables are lightly browned. Drain off the butter and add to it
two level table spoonfuls of cornflower, 4 oz of good stock, 4 oz of
strained tomatoes, and bring to a boil. Add a half tea spoonful of
salt and a dash of cayenne. Strain. Stir until boiling, strain again
and add four table spoonfuls of sherry.
ANCHOVY SAUCE..
Rub two teaspoonfuls of anchovy essence with the butter and cornflower
and then finish the same as English drawn butter.
CREAM OR WHITE SAUCE.
2 table spoonfuls of butter.
1/2 pint of milk.
2 table spoonfuls of cornflower.
1/2 tea spoonful of salt.
1 salt spoonful of pepper
Rub the butter and cornflower together, add the cold milk and stir
until boiling; add the pepper and salt and it is ready for use.
BROWN BUTTER SAUCE.
half a dozen table spoonfuls of butter.
1 tea spoonful of mushroom catsup.
1 table spoonful of vinegar.
4 table spoonfuls of stock
Melt the butter, brown it and then skim; pour it carefully into a clean
saucepan, add the vinegar, catsup and stock, boil a minute, and it
is ready for use.
SAUCE PERIGUEUX.
4 table spoonfuls of butter.
1/2 pint of stock.
1 glass of white wine.
1/2 tea spoonful of salt.
2 table spoonfuls of cornflower.
1 bay leaf.
2 Chopped truffles.
1 salt spoonful of pepper.
1 tea spoonful of kitchen bouquet
Chop up the truffles and put them with the bay leaf and wine in a saucepan
on the back of the hob. Rub half the butter and cornflower together,
add the stock, stir until boiling and add one tea spoonful of kitchen
bouquet, the salt and pepper, and then the truffles; cook ten minutes,
add the remaining quantity of butter and use at once.
PLAIN SAUCE HOLLANDAISE.
Make English drawn butter and add to it, when done, the yolks of two
eggs beaten with two table spoonfuls of water; cook until thick and
jelly-like, take from the fire and add one table spoonful of tarragon
vinegar or the juice of half a lemon.
Vidio about PLAIN SAUCE HOLLANDAISE
Watch the PLAIN SAUCE HOLLANDAISE video for help with this recipe.
3 table spoonfuls of butter.
1/2 pint of boiling water.
2 table spoonfuls of cornflower.
1/2 tea spoonful of salt.
1 dash of pepper
Rub two table spoonfuls of butter and the cornflower together, add
the boiling water, stir until boiling, add the salt and pepper; take
from the fire, add the remaining table spoonful of butter and it is
ready for use. It must not be boiled after the last butter is added.
TOMATO SAUCE.
Rub together two level table spoonfuls of cornflower and two of butter.
Add a half pint of strained tomatoes. Stir until boiling. Add a tea
spoonful of onion juice, a half tea spoonful of salt and a salt spoonful
of pepper. Strain and its ready to use.
SAUCE BECHAMEL.
2 table spoonfuls of butter.
1 yolk of an egg.
4 oz of milk.
1 salt spoonful of pepper.
1 table spoonful of cornflower.
4 oz of stock.
1/2 tea spoonful of salt
Rub the butter and cornflower together, add the stock and the milk
and stir until boiling; add the salt and pepper, take from the fire
and add the beaten yolk of the egg, heat for a moment over hot water,
and it is ready for use.
PAPRIKA SAUCE.
Rub together two level table spoonfuls of cornflower and two of butter,
with a table spoonful of paprika. Add a half pint of chicken stock.
Stir until boiling. Add a half tea spoonful of salt, and strain.
This sauce can be used with chicken as well as eggs.
CURRY SAUCE.
Chop up fine one onion. Cook it with two level table spoonfuls of butter
until soft. Do not brown. Add two level table spoonfuls of cornflower,
one tea spoonful of curry powder and a half tea spoonful of salt. Mix
and add a half pint of boiling water. Stir until boiling, and strain.