Tuesday, December 29, 2009

Basics: Sauce

When two of my children were small, they were unable to have cow's milk. Many recipes I was used to cooking called for "Cream of..." soup. Well, there went all those recipes! Or did they?

The solution was simple, and also healthier than some of the highly processed canned products with MSG and chemical preservatives.

Basic Sauce

The "rule of thumb" is 1 tablespoon of flour/butter per cup of liquid.
Heat butter in saucepan. Add flour and stir til smooth. Pour in liquid all at once. Stir constantly over medium heat til mixture is thick and bubbly. The constant stirring will reduce lumps and with milk/cream sauces will prevent scorching.

The great thing is once you have your basic sauce, you can make it ANY flavor!
Sautee onions in the butter before adding the flour, and you will have onion sauce/cream of onion sauce.

Add broccoli/and or cheese, chicken, mushrooms, garlic, whatever your family likes!

If you add cheese and serve over pasta, you have homemade macaroni and cheese.
Make your sauce with broth, pour over chopped turkey, top with leftover dressing, and bake for a tasty leftover casserole!

Wanting to watch the calories in your foods?
Make the sauce with broth, or add only a small amount of milk. Then you will get some creamy flavor, but it's not as rich as a sauce made with cream or half and half.

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