Title: White Sauce Variations - Information
Categories: Info/tips
Yield: 1 servings
Asparagus Sauce:
Add 1/2 cup cooked or canned asparagus, cut into small pieces, to
hot medium white sauce. Serve with omelets or souffles.
Caper Sauce:
Add 3 to 4 tb chopped capers and 1 ts lemon juice to white sauce.
Serve with fish.
Cheese Sauce:
Add 1/2 to 1 cup chopped or grated American cheese and a dash of
Worcestershire sauce or paprika (optional) to white sauce. Stir
over hot, not boiling, water until cheese is melted. Serve with
fish, eggs, macaroni, or rice.
Cheese Olive Sauce:
Prepare thick white sauce and omit salt. Add 1/2 to 1 cup chopped
or grated American cheese and 1/2 cup stuffed olives to white
sauce. Stir over hot, not boiling, water until cheese is melted.
Serve with macaroni, rice, or vegetables.
Cheese Tomato Sauce:
Use 1/2 cup tomato juice or strained tomatoes and 1/2 cup milk in
preparing medium sauce. Add 1/4 cup grated or finely cut American
cheese to hot sauce. Stir until melted. Serve over cauliflower.
Crabmeat Sauce:
Remove bony particles from crabmeat and add 1/2 to 1 cup flaked
canned crabmeat to seasoned medium white sauce. Flavor with 1 tb
dry sherry wine if desired.
Cream Onion or Celery Sauce:
Saute 1/4 cup finely chopped onion or celery in 1 tb butter or
margarine. Add to 1 cup medium white sauce.
Creole Sauce:
Use tomato juice or strained tomatoes for the liquid. Saute minced
onion, chopped green pepper, and minced celery in the butter before
flour is added.
Curry Sauce:
Add 1/4 to 1/2 ts curry powder with dry ingredients. Serve with
chicken, lamb, rice, or fish.
Dill Sauce:
Add 3 tb minced fresh dill to 1 cup hot sauce, seasoned medium
white sauce.
Egg Sauce:
Add 2 chopped hard-cooked eggs to white sauce, additional salt, and
a dash of paprika. Serve with fish.
Goldenrod Sauce:
Add 2 chopped hard-cooked egg whites to 1 cup seasoned medium white
sauce. Pour over fish and sprinkle with chopped hard-cooked egg
yolks.
Green Pea Sauce:
Add 1/2 cup hot cooked or canned peas and 1 tb chopped pimento to
hot medium white sauce. Serve with omelets or salmon or tuna loaf.
Horseradish Sauce:
Add 2 to 4 tb prepared drained horseradish, and 1/4 to 1/2 ts
prepared mustard to white sauce. Serve with boiled beef or corned
beef.
Lobster or Shrimp Sauce:
Add 1/2 to 1 cup canned or cooked lobster meat or shrimp, cut into
small pieces to seasoned medium white sauce. For added flavor, add
1 tb dry white wine. Serve with omelets,
baked, broiled, or poached fish.
Milanese Sauce:
Use 1/2 cup veal stock and 1/2 cup milk in preparing medium white
sauce. Add 2 tb grated parmesan cheese to the thickened sauce.
Serve with veal.
Mock Holandaise Sauce:
To 1/2 cup well seasoned white sauce, add equal amount of mayonaise
and enough lemon juice to sharpen. Serve on asparagus and other
green vegetables.
Mushroom Sauce:
Add 1/2 to 1 cup sliced cooked or canned mushrooms to white sauce.
Serve with chicken or vegetables.
Mustard Sauce:
Add 1 tb prepared mustard to white sauce. Serve with fish or tongue.
Oyster Sauce:
Gently cook 1/2 cup small oysters in their own liquid until they
plump and edges begin to curl, about 5 minutes. Add to hot medium
white sauce. Serve with omelets, fish patties, and timbales.
Paprika Sauce:
Add 1/2 to 1 ts paprika with dry ingredients. Season with 1/4 ts
lemon juice, if desired. Serve with noodles, macaroni, or chicken.
Pimento Sauce:
Add 1/4 cup chopped pimento to white sauce; 1/4 cup green pepper
may be added if desired. Serve with fish or vegetables.
