Cooking With Gas ~ Sauces

Sauces

Foundation Recipe:

White Sauce

  • 1 oz butter
  • 1 oz flour
  • ½ pint milk or stock and milk
  • Seasonings
  1. Melt the butter, add the flour, and mix to a smooth paste, stirring over the gas for a few minutes. On no account allow the flour to brown.
  2. Add the milk-stirring until the sauce reaches boiling point. Allow to simmer for a few minutes.
  3. Season carefully.

This recipe forms the foundation of numerous sauces. Variations are given below:-

  • Caper: White Sauce + 2 teaspoonfuls chopped capers and vinegar
  • Cheese: White Sauce + 2 oz grated cheese
  • Dutch: White Sauce + 1 yolk of egg and either lemon juice or vinegar
  • Egg: White Sauce + 2 chopped hard-boiled eggs
  • Onion: White Sauce + 2 cooked and sieved onions
  • Oyster: White Sauce + Oysters (6-12), cream and lemon
  • Parsley: White Sauce + chopped parsley and lemon juice
  • Shrimp: White Sauce + 12-15 chopped shrimps, 1 yolk of egg and a little cream
  • Supreme: White Sauce + 1 tablespoonful mushroom liquor, 2 tablespoonfuls cream and lemon juice.

Brown Sauce

  • ½ oz dripping
  • Small piece turnip
  • Small onion
  • ½ oz flour
  • Small piece carrot
  • Salt and pepper
  • 1 ½ gills good stock

Slice the carrot and turnip, fry well; add the chopped onion and fry slightly. Add the flour and fry all slowly till of a rich brown colour. Add the stock and salt, bring to boiling point, skim well and simmer for about half-an-hour. Remove all fat and scum from the top. Season nicely and strain ready for use.