Thickening Sauces

Using a beurre manier is a popular method for thickening a sauce without having to make a roux or using a white sauce base.

To make beurre manier:


1 pound flour
1 pound unsalted butter at room temp

1. Let butter come to room temp.

2. Add the flour and knead it in with a wooden spoon.

Use right away or wrap in plastic and store in the refrigerator.

Garlic Vinegar

6 cloves garlic
1 quart red wine or cider vinegar

Peel, then crush the garlic cloves and put them in a quart jar or bottle.

Heat the vinegar to the boiling point, then pour it into the jar. Cover and store in a cool place, out of the sunlight, for 10 days to 2 weeks. Shake occasionally.

Strain into bottles and stop with a cork.

Homemade Mayonnaise

Homemade mayonnaise will keep for 3-5 days in the refrigerator. This recipe will yield about 2 1/2 cups.


1 cup light olive oil
1 cup vegetable or safflower oil
2 large eggs
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
2 Tablespoons fresh lemon juice

Combine the oils in a large glass measuring cup. Place the eggs, mustard and the 1/4 teaspoon salt in the bowl of a food processor.

Process until the mixture is foamy and pale, about 1 1/2 minutes.

With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of the oil total). Do not stop the machine at this point or the mayonnaise may not come together.

Add the remaining oil in a slow steady stream. When all the oil has been incorporated slowly add the lemon juice.

Taste and adjust the seasoning.

Pale Gravy

If your gravy is too pale for your taste, simply add
1/2 a teaspoon of instant coffee.

This will darken the gravy and not affect the taste.

Pesto Alfredo Pasta

Prepare your favorite recipe for Fettucine Alfredo and then stir in 1 Tablespoon of Pesto per serving.

Cinnamon Butter

Cream together equal parts unsalted butter and brown sugar. Add in cinnamon to taste.

Excellent on pancakes, waffles and breakfast biscuits.

Cranberry & Orange Relish

1 package fresh cranberries (4 cups)
1 whole orange, cut into pieces
1 1/2 cups sugar (more as needed)
8 ounces pecans, chopped

Place cranberries and orange in a food processor fitted with a metal blade.

Pulse until desired texture is reached. (This should not be a puree, but rather a coarse texture.)

Add sugar and nuts and refrigerate overnight.

Basic Bechamel Sauce

1/8 cup butter
1 tbsp flour
1 1/2 cups hot broth or milk
pepper
salt

Melt butter, add flour and cook, stirring rapidly, for a few minutes, until the paste acquires some colouring (the French call it roux).

Gradually add broth or milk and cook over low heat, stirring continuously until thickened.

Add salt and pepper and reduce over low heat for about 30 minutes until you have about 1 cup of thickened sauce.

This basic Bechamel Sauce is used as a base for Mornay Sauce

Too Sweet?

If you find that a sauce you´ve made for a vegetable dish
is too sweet for your taste, just add a teaspoon of cider
vinegar.

The tartness of the vinegar will counteract the
undesired sweetness.

How to thicken gravy

If time permits, allow the gravy to simmer over low heat until
it reduced to the desired consistency.

If time is short, Blend 1 teaspoon of cornstarch per cup of
liquid being thickened in cold water to form a thin paste.

Pour the cornstarch paste into the gravy, and continue to whisk over medium heat to thicken.

Watermelon Jelly

Save the flavor of summer by making this easy watermelon jelly.

5 cups watermelon juice
5 cups sugar
1/4 cup lemon juice


To get watermelon juice, remove rind from watermelon slices and place flesh in a blender. Select liquify.

Bring the juice to a boil; add sugar, a little at a time. Add all the lemon juice. Cook until
jelly will sheet off a spoon. Pour into hot, sterilized jars and seal.

Yields: 8 half-pints

Tartar Sauce

Simple & delicious homemade Tartar Sauce.

1 1/2 cups mayonnaise
1 tablespoon onion, finely chopped
3 tablespoons dill pickles, finely chopped
1 small clove garlic, minced
1 tablespoon capers, finely chopped
2 teaspoons fresh chives, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice

1. Combine all ingredients in the order given. Blend well.

2. Cover and refrigerate. Sauce will last for up to 2 weeks

Garlic Oil

For a decorative effect, thread garlic cloves on bamboo skewer.

1 head garlic
3 cups olive oil

Separate garlic into cloves and peel. Place in jar or bottle. Fill with oil and tightly seal. Let stand overnight before using, then store in refrigerator. Use for dressings, marinades and sautes.

Makes 3 cups.

Rhubarb Relish

Use this relish with grilled chicken or pork.

Rhubarb Relish

2 cups rhubarb -- finely chopped
2 cups onion -- finely chopped
2 1/4 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper

Combine all ingredients in a heavy saucepan and cook over medium heat for 30 minutes, or until thickened, stirring occasionally.

Cool and store in the refrigerator

Herbed Dipping Sauce

This pleasantly colored dipping sauce is excellent for steamed artichokes or other crudite of your choosing.

2 Tablespoons yogurt
1 Tablespoon mayonnaise (or sour cream)
1 Tablespoon grated Parmesan
1/2 Tablespoon chopped scallion
1/2 Tablespoon chopped chives
1/2 Tablespoon dry sherry
1/8 teaspoon turmeric
Dash of lemon juice, to taste

1. Combine all ingredients in a bowl; mix well.
2. Refrigerate at least 1 hour to allow flavors to meld.

Greasy Gravy

If your gravy has turned out too greasy, don´t fret, it´s
easy to repair.

For an immediate fix, the fat can be skimmed off the top or soaked up with a fresh bread slice gently
floated on top of the hot gravy. Remove bread when saturated and discard.

If more time allows, chill the gravy, skim off the congealed fat from the
top and reheat the gravy until it bubbles.

Summer Salsa

Make this salsa when the tomatoes in your garden are ripe
and the herbs are fresh.

Use this as a dip, as a topping for crostini, or
with hummus and pita.

FRESH TOMATO SALSA
1 1/2 pounds vine-ripened tomatoes, seeded and coarsely chopped
1/2 cup finely chopped onion
2 scallions, finely chopped
1/2 cup fresh coriander sprigs, finely chopped
1 tablespoon fresh lemon or lime juice
Tabasco to taste

In a bowl stir together salsa ingredients.

Salsa may be made 2 hours ahead, covered and chilled.

Makes about 3 cups.

Perk up dry mustard

When preparing dry mustard into "wet mustard" always use cold water or the flavor will be greatly diminished.

If you want mustard with a kick, mix the mustard powder with beer instead of water.

Fresh Cocktail Sauce

Homemade cocktail sauce has a much nicer taste than store bought and it´s so simple to make.
1 1/2 cups ketchup
1/2 cup fresh horseradish, peeled & finely grated
2 Tablespoons lemon juice

Grate horseradish on the finest holes of your grater or shred finely in your food processor.

Combine all ingredients and let sit for one day to meld flavors.