Sauces & Gravies, Chapter 3

SAUCES and GRAVIES

APRICOT DIPPING SAUCE

1 Jar Apricot-Pineapple Marmalade

4-6 Tablespoons French’s Yellow Mustard

2-4 Tablespoons Horseradish Sauce

Directions:

Mix ingredients together and warm to serve.  Makes a wonderful dipping sauce for Fried Chicken.  You can make it spicier by adding more Horseradish.

BARBEQUE SAUCE

Pick a Peppa

Beer (Henry Weinhards in the dark brown can)

Ketchup

Brown sugar

Other Barbeque sauces if you need a large quantity

Directions:

Mix ingredients together and simmer until flavors marry.

BLUE CHEESE DRESSING

3 parts Blue cheese crumbles

1 part Sour cream

2 parts Mayonnaise

Splash of Buttermilk, Cream or 1/2 and 1/2  (Use both if you like)

Juice of 1 lemon

Salt and pepper to taste

Buttermilk (optional)

Vinegar (optional)

Directions:

Mix all ingredients and store in a large mason jar or Tupperware in the refrigerator.  

BROWN GRAVY

1 stick Butter

1/2 cup Flour

1 Large Can Beef Broth

Salt and Pepper to taste

Beef Consommé (optional)

Meat drippings (optional)

Directions:

Prepare RUE:  Melt butter (1/2 stick to 1 stick depending on quantity in question)  Add 1/2 cup of flour or so.  Cook flour in butter, should be moist and bubbly but NOT BROWN.  Slowly whisk in Beef broth (Use one LARGE CAN if making a good amount)  Add a can of Beef Consommé and/or meat drippings to make it for flavorful (and or Au Jus from beef dish you are cooking, you can make the gravy around the stew or pot roast)  Bring to a boil, whisking constantly then turn off or turn on very low.  Salt and pepper to taste.

CHICKEN GRAVY

William Orion Hunt’s favorite kind

1 stick Butter

1/2 cup Flour

1 Large Can Chicken Broth

Salt and Pepper to taste

Brown Bits (from frying chicken)

Prepare RUE:  Melt butter (1/2 stick to 1 stick depending on quantity in question)  Add 1/2 cup of flour or so.  Cook flour in butter, should be moist and bubbly but NOT BROWN.  Slowly whisk in Chicken broth and bring to a boil, whisking constantly then turn off or turn on very low.  Salt and pepper to taste  (If you want to make it Creamy Chicken gravy, just add a little bit of milk or cream)  **Special tip:  After frying chicken, strain oil completely and add brown bits to the gravy, makes it taste just like Moms**

CREAM GRAVY

1 stick Butter

1/2 cup Flour

4 cups milk and some 1/2 and 1/2

Salt and Pepper to taste

Meat drippings (optional)

Prepare RUE:  Melt butter (1/2 stick to 1 stick depending on quantity in question)   Add 1/2 cup of flour or so.  Cook flour in butter, should be moist and bubbly but NOT BROWN.  Slowly whisk in Milk (quantity depends on amount you are making)  Bring to a boil, whisking constantly then turn off or turn on very low  Salt and pepper to taste.  **Special tip:  After frying chicken, strain oil completely and add brown bits to the gravy, makes it taste just like Moms**

CREAMY CUCUMBER DRESSING

4 Cucumbers (peeled and chopped)

1 Cup Sour cream

1 Cup Mayonnaise

Fresh or dried dill

Dash of 1/2 and 1/2, cream or buttermilk

Salt and pepper (to taste)

Directions:

Combine all remaining ingredients.   Serve chilled.  Great with Falafel dinner.

GUACAMOLE

4 Ripe Avocados

2 tablespoons Sour cream

1 tablespoon Grated onion (any kind)

1 teaspoon fresh Garlic (finely chopped or pressed)

1 tablespoon Pico de Gallo or Salsa (optional)

Lemon-optional (to taste)

Salt (to taste)

Directions:

Mash Avocados and stir in remaining ingredients.  This will get eaten up fast so if you are having a party, double or triple the batch!

PEANUT SAUCE

1 bunch Scallions (finely chopped)

1 cup Peanut butter

1 cup Milk

Fresh Ginger

Fresh Garlic

Red Pepper flakes to taste

Directions:

Sauté scallions in butter or olive oil, set aside.  Combine milk, peanut butter and whisk until smooth, add scallions and fresh grated ginger and garlic and red pepper flakes.  Serve warm with Teriyaki Chicken, Tofu, Rice or other dishes of choice.

PICO DE GALLO (Homemade Salsa)

6 medium sized good tomatoes

1 onion (sweet yellow, white or red)

4 cloves of garlic

2-4 jalapeno peppers

3 Limes (for lime juice)

1 bunch of fresh Cilantro

Salt and pepper (to taste)

Directions:

Chop all fresh ingredients and mix together, salt and pepper to taste and serve chilled.  Great for parties with corn chips, on all Mexican dishes and on falafel sandwiches.  Variation:  Puree in blender and serve as Gazpacho!

RED SAUCE (Spicy/Mexican)

Dried Red Chiles (the hot ones)

Large can of whole tomatoes

Large can of tomato paste

Regular can of tomato sauce (or puree)

Garlic

Oregano

Cumin

Sugar

Salt

Directions:

Pour boiling water over chilies and let sit for 5-10 minutes  Drain and put in the blender with remaining ingredients.  Blend all ingredients in a blender and put in pot to heat slightly, don’t need to boil or garlic overpowers it.  Add more steamed chilies for hotter and spices to taste.  Great on top of Green Chile Casserole, tamales and more!).  Will keep in sealed mason jars for up to two weeks.

TARTAR SAUCE

Mayonnaise (or Vegannaise)

Pickle Relish

Lemon juice

Hint of fresh grated onion (One of Bonnie’s signature ingredients used in many recipes)

Directions:

Mix ingredients together, store in air-tight glass container and chill.

TERIYAKI MARINADE

1 Cup Yoshida’s Marinade

2 Cups Tamari (or Soy Sauce)

1/2 cup Brown sugar

6 cloves Fresh Garlic

1 large piece of fresh Ginger

1 bunch of Scallions (finely chopped)

Directions:

Combine all ingredients in ratio to how you will use the marinade.

VELVEETA CHEESE SAUCE

Stick of butter

5 tablespoons of flour

2/3 Velveeta block

3 cups milk

Salt and pepper to taste

Directions:

Make cream gravy recipe and add Velveeta before bringing to a boil add Velveeta cheese, salt and pepper. Pour over Broccoli, Cauliflower, Brussel Sprouts or anything you like.