SAUCES FOR MEAT AND VEGETABLES
White Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk or white stock
¼ teaspoon salt
few grains cayenne
¼ teaspoon pepper
Melt butter, add flour, seasonings and liquid. Stir until the boiling
point is reached. Boil five minutes, beating constantly.
Brown Sauce
3 tablespoons butter
4 tablespoons flour
1 cup milk or brown stock
¼ teaspoon salt
few grains pepper
Melt the butter and cook until brown, add flour and seasonings, and
stir until brown. Add liquid, little at a time, and boil five minutes,
stirring all of the time.
Allemande Sauce
Use same ingredients as for Velouté Sauce, adding the yolks of two eggs
and one teaspoon chopped parsley. Cook one minute.
Béchamel Sauce
2 tablespoons butter
2 tablespoons flour
1 teaspoon chopped onion
1 teaspoon chopped carrot
bit of bay leaf
½ teaspoon salt
¼ teaspoon pepper
1 cup white stock
Sauté vegetables in butter. Remove vegetables, add flour and remaining
ingredients, boil two minutes, and simmer ten minutes.
A richer sauce is made by adding one half cup cream.
Béarnaise Sauce
4 egg yolks
½ teaspoon salt
cayenne
4 tablespoons oil or butter
1 tablespoon tarragon vinegar
1 tablespoon hot water
1 teaspoon chopped parsley
Mix yolks and water; add butter and set in a dish of hot water; stir
constantly until mixture thickens; add seasonings and serve immediately.
Tomato Béarnaise Sauce
To Béarnaise Sauce add one fourth cup tomato purée.
Both Béarnaise and Tomato Béarnaise Sauces must be cooked at a low
temperature, otherwise the mixture will not be smooth. The sauce should
be creamy and of the consistency of Mayonnaise Dressing.
Bread Sauce
2 tablespoons butter
½ cup bread crumbs
2 tablespoons chopped onion
3 cloves
bit of bay leaf
sprig of parsley
½ teaspoon salt
¼ teaspoon pepper
1-¾ cups milk
bit of mace
Scald milk with seasonings, cook twenty minutes, strain; add crumbs and
butter, cook twenty minutes, and serve with game.
Browned Bread Sauce
Use same rule as for Bread Sauce, adding one cup crumbs, which have
been sautéd a light brown in butter.
Black Butter Sauce
4 tablespoons butter
few grains cayenne
1 tablespoon parsley
2 tablespoons vinegar
Brown butter, add remaining ingredients. Heat and serve.
Caper Sauce
2 tablespoons butter
4 tablespoons flour
¼ teaspoon salt
few drops onion juice
few grains cayenne
1½ cups boiling water
¼ cup capers
1 tablespoon butter
Melt the two tablespoons butter, add flour, seasonings, and water. Cook
ten minutes; add capers and just before serving a tablespoon butter.
Celery Sauce
Use receipt for White Sauce, using instead of one cup of milk, one half
cup of milk and one half cup of water in which celery was cooked.
Add just before serving two cups of chopped celery which has been
boiled until tender.
Champagne Sauce
Add to Brown Sauce, one half cup of champagne and two tablespoons
finely chopped pimentoes.
Chestnut Sauce
2 tablespoons butter
2 tablespoons flour
1 cup stock
¼ teaspoon salt
¼ teaspoon paprika
1 cup mashed chestnuts
Melt butter; add flour and seasonings. When smooth, add stock; boil
five minutes; add chestnuts; reheat and serve.
Currant Jelly Sauce
To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice
and a few drops onion juice. Boil five minutes and serve.
Curry Sauce
Add to White Sauce one tablespoon curry and a few drops of onion juice.
There is less liability of the curry lumping if blended with the flour
before adding to butter.
Cucumber Sauce
Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon
pepper, few grains cayenne, few drops onion juice, and two tablespoons
vinegar.
Egg Sauce
To White Sauce add two hard-cooked eggs finely chopped.
Yellow Egg Sauce
To White Sauce add few drops of onion juice and the yolks of three
eggs; salt and pepper if necessary.
Espagnole Sauce
Melt two tablespoons butter; add two tablespoons each of onion, celery,
ham, red pepper and parsley, three tablespoons flour, one half teaspoon
salt, few grains cayenne and two cups white stock. Cook one hour.
Strain, serve.
Hollandaise Sauce No. 1
4 egg yolks
½ cup butter
½ teaspoon salt
¼ teaspoon pepper
few grains cayenne
½ cup cold water
2 tablespoons lemon juice
Put all ingredients, except the lemon juice, into a saucepan; set
saucepan into a larger one of hot water. Beat constantly until mixture
thickens, keeping water below the boiling point all the time. Add lemon
juice and serve immediately.
Hollandaise Sauce No. 2
½ cup butter
1 tablespoon lemon juice
4 egg yolks
¼ teaspoon salt
¼ teaspoon paprika
few grains cayenne
Cream butter; add lemon juice, yolks of eggs, one by one. When well
blended add seasonings and cook over boiling water, just long enough to
thoroughly heat the mixture. Should the mixture become overcooked, add
two teaspoons cold water and beat vigorously.
Horse-radish Sauce
¼ cup freshly grated horse-radish
¼ cup soft bread crumbs
½ teaspoon salt
1 cup White Sauce
¼ teaspoon paprika
2 tablespoons lemon juice
1 tablespoon vinegar
Mix horse-radish, bread crumbs, salt, paprika and White Sauce. When
hot, add lemon juice and vinegar.
Horse-radish Hollandaise
To Hollandaise Sauce add a few drops of onion juice and five
tablespoons grated horse-radish.
Lobster Sauce
To White Sauce add one half tablespoon lemon juice, one cup chopped
lobster meat, and the dried and pounded lobster coral.
Lobster Hollandaise
To Hollandaise Sauce add few gratings of nutmeg, one cup chopped
lobster meat, and the dried and pounded coral.
Madeira Sauce
1 cup Brown Sauce
1 teaspoon kitchen bouquet
1 tablespoon chopped celery
1 tablespoon chopped pimento
4 tablespoons Madeira
few grains cayenne
Combine all ingredients, except Madeira; simmer one half hour. Add
Madeira and serve.
Maître d’Hôtel Sauce
3 tablespoons butter
3 tablespoons lemon juice
3 tablespoons parsley
¼ teaspoon salt
¼ teaspoon paprika
cayenne
Cream the butter and add remaining ingredients.
Milanaise Sauce
3 tablespoons butter
3 tablespoons chopped mushrooms
1 teaspoon anchovy paste
salt
1 tablespoon capers
3 tablespoons flour
1½ cups stock
cayenne
2 tablespoons wine
Cook mushrooms, capers and anchovy in butter five minutes. Add flour,
stock, seasonings, and simmer one half hour. Add wine and serve.
Mint Sauce
1 bunch mint
2 tablespoons sugar
1 tablespoon lemon juice
1 cup vinegar
Wash mint, remove leaves, and chop; add remaining ingredients; let it
stand one half hour. Serve hot or cold.
Mustard Sauce
1 tablespoon butter
2 tablespoons flour
1 tablespoon French mustard
1 tablespoon vinegar
1 teaspoon salt
½ teaspoon sugar
few grains cayenne
1 cup stock
Melt butter; add flour, mustard, salt, sugar and cayenne. When well
blended, add stock, simmer twenty minutes, add vinegar, and serve.
Mushroom Sauce No. 1
1 cup Brown Sauce
½ cup canned mushrooms
1 egg yolk
1 tablespoon butter
1 teaspoon kitchen bouquet
salt, pepper, cayenne
Chop mushrooms, sauté in butter, add egg yolk and kitchen bouquet; when
well blended add Brown Sauce. Reheat and serve, seasoning if necessary.
Mushroom Sauce No. 2
1 cup White Sauce
1 cup fresh mushrooms
1 tablespoon mushroom catsup
1 tablespoon butter
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
¼ teaspoon paprika
1 tablespoon wine
Chop mushrooms and sauté in butter; add to White Sauce; cook ten
minutes. Add remaining ingredients and serve.
Olive Sauce
To Brown Sauce add one teaspoon chopped onion and one half cup stoned,
chopped and boiled olives.
Onion Sauce
To one cup White Sauce add one half cup cream and one cup boiled
onions, finely chopped. Simmer twenty minutes.
Orange Sauce
2 tablespoons butter
4 tablespoons flour
1 teaspoon mustard
½ teaspoon salt
⅓ cup Port wine
4 tablespoons Currant Jelly
1 cup stock
juice and grated rind of two oranges
Melt butter; add flour, mustard, salt, stock, cook ten minutes; add
Currant Jelly, cook five minutes; add orange juice, rind, and wine.
Serve when hot.
Orange Hollandaise
To Hollandaise Sauce add juice and rind of one orange and few grains of
cayenne.
Oyster Sauce
2 tablespoons butter
4 tablespoons flour
1½ cups oyster liquor
1 cup oysters
¼ teaspoon salt
few grains cayenne
Parboil oysters; drain and reserve liquor. Make a White Sauce with
butter, flour, seasonings and oyster liquor; add chopped oysters and
serve. Should there not be sufficient oyster liquor make up amount with
milk.
Pepper Sauce
To Brown Sauce add two tablespoons chopped pepper, one tablespoon
chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon
Kitchen Bouquet. Simmer one half hour, strain and serve.
Piquante Sauce
3 tablespoons butter
4 tablespoons flour
½ teaspoon salt
1½ cups Brown Stock
¼ teaspoon pepper
1 tablespoon chopped chives
1 tablespoon chopped olives
1 tablespoon chopped pepper
1 tablespoon chopped pickle
1 tablespoon capers
2 tablespoons vinegar
Brown the butter; add the flour; when browned, add stock. Cook chives,
capers, pickles, olives and pepper in vinegar five minutes. Add to
sauce and simmer twenty minutes.
Poulette Sauce
To White Sauce add one half cup cream; when boiling pour on to two egg
yolks slightly beaten, cook one minute; add one tablespoon butter, one
tablespoon chopped parsley, and two tablespoons lemon juice.
Port Sauce
To Brown Sauce add two tablespoons butter in which have been cooked one
tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup
Port wine.
Ravigote Sauce
Melt four tablespoons butter; add one half cup onion. Add to one cup of
Béchamel Sauce, with one tablespoon each of minced and pounded chives,
tarragon, parsley and thyme. Strain and serve after reheating.
Sorrel Sauce
To Hollandaise Sauce add one cup washed and chopped sorrel.
Shrimp Sauce
½ cup butter
¼ cup flour
1½ cups hot water
1 teaspoon salt
⅛ teaspoon pepper
2 egg yolks
½ cup shrimps
Melt butter; add flour. When well blended, add hot water, cook thirty
minutes; add seasonings and pour on to the slightly beaten yolks of
eggs; add shrimps broken in pieces and serve.
Sauce Suprême
To White Sauce made with white stock, add one half cup of cream, two
tablespoons butter, one teaspoon lemon juice. Cook twenty minutes and
add one fourth cup wine.
Soubise Sauce
To Hollandaise Sauce add one cup finely chopped cooked and seasoned
onion.
Sauce Tartare
To one cup of Mayonnaise Dressing add one tablespoon each of finely
chopped parsley, finely chopped olives, finely chopped pickle, and one
teaspoon finely chopped chives.
Tomato Sauce
4 tablespoons butter
2 tablespoons onion
2 tablespoons carrot
4 tablespoons flour
1 tablespoon parsley
½ teaspoon salt
1 cup stock
1 cup tomato
Melt butter; add onion, carrot and parsley. Cook five minutes. Strain.
To butter add flour; when well blended add stock and tomato. Simmer one
half hour. Serve.
Tomato Cream Sauce
1 cup White Sauce
1 tablespoon butter
1 tablespoon chopped celery
1 tablespoon chopped onion
1 tablespoon Kitchen Bouquet
1 teaspoon Worcestershire Sauce
½ teaspoon lemon juice
1 cup tomatoes
¼ teaspoon soda
Melt butter; add celery and onion, cook five minutes; add tomatoes;
cook ten minutes. Strain; add soda. To White Sauce add Kitchen Bouquet
and Worcestershire Sauce; cook five minutes.
Combine Tomato Sauce and White Sauce; add lemon juice and serve.
Trianon Sauce
To Hollandaise Sauce add one half cup sautéd mushrooms and two
tablespoons wine.
Velouté Sauce
4 tablespoons butter
4 tablespoons flour
½ teaspoon salt
nutmeg
1 cup white stock
½ cup cream
½ cup mushrooms
Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer
ten minutes. Add cream and cook in double boiler one half hour. Just
before serving add one tablespoon butter.
Vinaigrette Sauce
⅓ cup olive oil
1 tablespoon chopped pickles
1 tablespoon chopped pepper
1 tablespoon chopped parsley
½ teaspoon paprika
1 teaspoon salt
few grains cayenne
¼ cup vinegar
Mix ingredients in order given, stir well and serve cold.