The Recipe Finder - Online Cooking Magazine » SAUCES

Chicken with Cream Sauce

admin — Fri, 10 Apr 2009 22:57:58 +0000

1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water

Sauce:

4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley

Put the chicken in the crock pot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs.

Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several min. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.

Mustard-Dill Sauce

admin — Fri, 10 Apr 2009 22:33:26 +0000

1/4cup Dijon mustard
3 tbs sugar
2 tbs vinegar
1 tsp dry mustard
1/3 cup oil
3 T. chopped dill

Combine mustard, sugar, vinegar, and dry mustard. Slowly beat in oil until thick. Stir in dill. Chill. Makes 3/4 cup.

Bearnaise Sauce

admin — Fri, 10 Apr 2009 19:31:59 +0000

3 egg yolks
2/3 cup melted unsalted butter
2 T. tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
1/2 chopped shallot
white pepper

Combine wine, vermouth, shallot and tarragon in small saucepan. Boil down to half of the original quantity (approximately 1/4 cup should remain). Strain. Put egg yolks in cold double boiler. Water in double boiler should not touch bottom of upper pan. Beat with flat bottomed whisk until they look creamy and lemony. Over medium heat, slowly add melted butter while continuously stirring. When all butter has been added, immediately add strained tarragon mixture (do not overcook once butter has been added). Adding tarragon mixture will make the sauce very thin. Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of white pepper to taste. Remove from heat immediately.

Easy Raspberry Sauce

admin — Fri, 10 Apr 2009 19:26:58 +0000

1 10 oz. package frozen raspberries, thawed
1 T. cornstarch
1/3 C. red currant jelly

Drain raspberries, reserving syrup. Add enough water to syrup to make 3/4 cup.

In a small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook, stirring constantly, until thickened and clear. Stir in raspberries. Refrigerate until cold.

Gourmet Pizza Sauce Recipe

admin — Thu, 09 Apr 2009 23:48:32 +0000

1 tsp olive oil
2 cloves garlic, minced
½ cup diced onion
15 oz can crushed or whole tomatoes
6-8 oz can tomato paste
1 tsp salt
1 tsp sugar
½ Tbsp basil
1 tsp oregano
1 bay leaf

Sauté garlic and onion with olive oil in a saucepan over medium heat. Cook for a few minutes until onion is translucent. Add the tomatoes, tomato paste, salt, sugar, basil, oregano and bay leaf. Break up the tomatoes with a spoon. Simmer over low heat for 30 minutes, stirring occasionally. (In the meantime, you can prepare the dough.) Remove sauce from heat and let cool. Remove bay leaf.

Oh boy! We are getting so close to sampling your pizza masterpiece! We have the crust and the sauce, but what shall we top the pizza with? There are a vast array of delicious pizza toppings to choose from that will provide a delightful taste to your palette!

Chili-Cheese Sauce

admin — Thu, 09 Apr 2009 23:35:25 +0000

1/2 cup butter or margarine
1/2 cup chili sauce
1/3 cup crumbled blue cheese

Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve.

Butter Sauce

admin — Thu, 09 Apr 2009 23:34:24 +0000

1/2 cup butter or margarine
1 cup sour cream
1/4 tsp seasoned or onion salt
1 tsp chopped chives

Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil.