{"id":156,"date":"2014-08-20T01:23:12","date_gmt":"2014-08-20T01:23:12","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=156"},"modified":"2017-03-04T16:29:24","modified_gmt":"2017-03-04T16:29:24","slug":"sauces-gravy","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/sauces-gravy\/","title":{"rendered":"Sauces &#038; Gravy"},"content":{"rendered":"<p><strong>See Salads~Dressings for sweet sauces and dressings<\/strong><\/p>\n<p><strong>CHESTER&#8217;s FAVORITE HOT SAUCES<\/strong> <strong>for FLAVOR<\/strong><br \/>\n<strong>My husband has tried jillions of hot sauces over the years&#8230;and these are his pick.\u00a0 He says a<\/strong>ny hot sauce that has carrots as the major ingredient has a sweet flavor and is excellent with eggs.<\/p>\n<p><strong>Cholula Hot Sauce &#8211; Original<br \/>\n<\/strong>Tippcon LCC, 500 West Overland Ste 300, El Paso, TX\u00a0 79901<strong><br \/>\nmild, full of flavor<\/strong><\/p>\n<p><strong>Tamarula Mexican Hot Sauce &#8211; Extra Hot\u00a0<\/strong><br \/>\n(Bottle looks like Tabasco)<br \/>\nMade in Guadalajara,Mexico<br \/>\n<strong>Greatest traditional mexican hot sauce &#8211; especially good with eggs<\/strong><\/p>\n<p><strong>Seranno Hot Sauce<\/strong> (bot at Ross) or order from:<br \/>\nPepper Creek Farms<br \/>\n1002 SW Ard Street, Lawton, OK 73505<br \/>\n580-536-1300 and www.peppercreekfarms.com<br \/>\nUse sparingly!<br \/>\n<strong><br \/>\nUncle Fred&#8217;s Habanero 150K Pepper Sauce<\/strong><br \/>\nTaste of Texas, Drawer 659 Port Aransas TX 78373<br \/>\nGreatest smoky flavor out there!\u00a0 Use sparingly<\/p>\n<hr \/>\n<p><strong>Sauces in <a class=\"mw-redirect\" title=\"Cuisine of France\" href=\"http:\/\/en.wikipedia.org\/wiki\/Cuisine_of_France\">French cuisine<\/a> date back to the Middle Ages. Sauces were a major defining characteristic of French cuisine.The 5 &#8220;mother&#8221; French sauces are:<\/strong><\/p>\n<ul>\n<li><a title=\"B\u00e9chamel sauce\" href=\"http:\/\/en.wikipedia.org\/wiki\/B%C3%A9chamel_sauce\">Sauce B\u00e9chamel<\/a>, milk-based sauce, thickened with a white <a title=\"Roux\" href=\"http:\/\/en.wikipedia.org\/wiki\/Roux\">roux<\/a>.<\/li>\n<li><a title=\"Espagnole sauce\" href=\"http:\/\/en.wikipedia.org\/wiki\/Espagnole_sauce\">Sauce Espagnole<\/a>, a fortified brown veal stock sauce, thickened with a brown roux.<\/li>\n<li><a title=\"Velout\u00e9 sauce\" href=\"http:\/\/en.wikipedia.org\/wiki\/Velout%C3%A9_sauce\">Sauce Velout\u00e9<\/a>, light stock-based sauce, thickened with a roux or a <i>liaison<\/i>, a mixture of egg yolks and cream.<\/li>\n<li><a title=\"Hollandaise sauce\" href=\"http:\/\/en.wikipedia.org\/wiki\/Hollandaise_sauce\">Sauce Hollandaise<\/a>, an <a title=\"Emulsion\" href=\"http:\/\/en.wikipedia.org\/wiki\/Emulsion\">emulsion<\/a> of egg yolk, butter and lemon or vinegar.<\/li>\n<li><a title=\"Tomato sauce\" href=\"http:\/\/en.wikipedia.org\/wiki\/Tomato_sauce#French\">Sauce Tomate<\/a>, tomato-based<\/li>\n<\/ul>\n<p><strong>CORNSTARCH:<br \/>\n<\/strong>For THIN Sauces\/Gravies:\u00a0\u00a0 use 1T per 1 cup liquid<br \/>\nfor THICK Sauces\/Gravies:\u00a0 use 2T per 1 cup liquid<br \/>\nmixed in tiny bit of COLD water til dissolved before adding to hot liquid.<\/p>\n<hr \/>\n<p><strong>MARSALA SAUCE\u00a0 <\/strong>(chicken or beef base)<br \/>\nScrumptious served on sliced filet mignon (beef tenderloin)!<\/p>\n<p>3 tablespoons olive oil<br \/>\n1 t onion powder (can use \u00bc c onion, chopped)<br \/>\n1 t garlic powder (can use 1T chopped garlic)<br \/>\n3\/4 pound mushrooms, sliced (can mix w\/portabellas &amp; shitakes)<br \/>\n1\/3 c cornstarch (5Tbs)<br \/>\n1\/2 cup Marsala wine<br \/>\n2 cups beef or chicken broth\/consumme-the stronger the better)<br \/>\nSalt and pepper, to taste<\/p>\n<p>Add olive oil to heavy hot saucepan.<br \/>\nSaute mushrooms with spices til tender.<br \/>\nIn bowl, stir together cornstarch with small amount of cold broth.<br \/>\nAdd remaining broth and wine. Add to sauted mushrooms.<br \/>\nCook til thickened.<\/p>\n<hr \/>\n<p><strong>SPEEDY MICROWAVE GRAVY: \u00a0\u00a0 \u00a010\/06<\/strong><\/p>\n<p>In clear 2-cup measure:<br \/>\nMelt:\u00a0\u00a0\u00a0\u00a0 1\/4\u201d of stick of margarine (same as 2 Tablespoons)<br \/>\nStir in:\u00a0\u00a0 2 T flour<br \/>\nAdd enough chicken broth to come up to 1 cup mark on cup measure<br \/>\nCover with saucer and cook on HI power for 2 minutes.<br \/>\nStir. Cook until desired thickness.<\/p>\n<hr \/>\n<p><strong>GRAVY for CHICKEN or TURKEY\u00a0 \u00a0(11\/2007 &#8211; T\u2019sgiving)<\/strong><\/p>\n<p>MEDIUM THICK GRAVY using BROTH<\/p>\n<p><strong>Small Amount:<\/strong><br \/>\nOleo\u00a0\u00a0 \u00a0\u00be c<br \/>\nFlour\u00a0\u00a0 \u00a0\u00be c<br \/>\nBroth\u00a0\u00a0 \u00a032 oz (1 bx)<br \/>\nSalt\u00a0\u00a0 \u00a01 t\/taste<br \/>\nPepper\u00a0\u00a0 \u00a01\/8 t<\/p>\n<p><strong>Larger Amount:<\/strong><br \/>\nOleo\u00a0 1-1\/4 c<br \/>\nFlour 1-1\/4 c<br \/>\nBroth 48 oz (2 boxes)<br \/>\nSalt 1-1\/2\u00a0 (to taste)<br \/>\nPepper \u00bc t<\/p>\n<p>In 4 cup measure, microwave oleo 30-45 seconds, til melted.<br \/>\nStir in flour.\u00a0 Microwave.\u00a0 When gets foamy, cook about 1-1\/2 to 2 min.<\/p>\n<p>Heat broth very hot.\u00a0 (If broth isn\u2019t heated, will take MUCH longer to thicken)<br \/>\nAdd heated broth slowly to foamy oleo\/flour mixture, stirring.<br \/>\nMicrowave til thick.\u00a0 Stir occasionally.\u00a0 No need to cover.<\/p>\n<p>Don\u2019t panic if sauce looked curdled.\u00a0 Just stir. It will smooth out.<br \/>\nGets a little thicker as it sits.<\/p>\n<p>RULE OF THUMB:\u00a0 equal amounts flour\/oleo\u00a0 (barely 1\/4 c = 1 c liquid)<br \/>\nWhen reheating, add some liquid.<\/p>\n<hr \/>\n<p><strong>PAN GRAVY <\/strong><\/p>\n<p>3 T pan drippings (from frying meat)<br \/>\n3 T flour<br \/>\n1-1\/2 c liquid (milk, half milk\/half water) broth, whatever<br \/>\n\u00bc t salt<br \/>\n\u00bc t pepper<\/p>\n<p>OK, you\u2019ve fried your chicken, sausage or your steak and removed it to a warm place and now you\u2019re ready to make the gravy.<br \/>\nYou\u2019ve poured the pan drippings out of your pan and saved them.<br \/>\nReturn 3 T of pan drippings to your skillet, keeping as many as possible of the browned crusty bits in the pan.<br \/>\nOver low to medium heat, add the flour to the pan drippings, stirring CONSTANTLY, letting the flour cook for about one minute.<br \/>\nGradually add the liquid, stirring constantly til smooth and thickened.<br \/>\nStir in salt &amp; pepper; taste and add more if needed. RTG<\/p>\n<hr \/>\n<p><strong>MOM&#8217;S\u00a0 DEVILED HAM\u00a0 GRAVY\u00a0\u00a0\u00a0\u00a0 (Dot Berry)<br \/>\n<\/strong><\/p>\n<p>4.25 oz can Underwood&#8217;s Deviled Ham Spread<br \/>\n1\/4 c flour*<br \/>\n1-1\/2 c milk* &#8211; maybe even 2 cups milk<\/p>\n<p>Put deviled ham in saucepan on stove.<br \/>\nTurn burner to medium heat.<br \/>\nStir in flour and mix til you can&#8217;t see any white flour anymore.<br \/>\nAdd milk slowly, stirring constantly til thick and smooth.<br \/>\nDON\u2019T ADD SALT \u2013 meat is very salty<br \/>\nServe with biscuits or toast.<br \/>\n*Can increase amount of flour &amp; milk to make more<\/p>\n<hr \/>\n<p><strong>DILL VEGETABLE FROSTING<\/strong><br \/>\nGood on Broccoli and Fish<\/p>\n<p>3 oz. Cream Cheese, softened (can use fat free)<br \/>\n1\/2 c mayonnaise (can use low-fat)<br \/>\n3 t milk<br \/>\n1 t lemon juice<br \/>\n1\/4 t black pepper<br \/>\n1\/2 t salt<br \/>\n1 t dried dill weed<\/p>\n<p>Cream cream cheese til fluffy.<br \/>\nStir in mayonnaise, milk, rest of ingredients.<br \/>\nCover and chill til serving time.<br \/>\nServe over broccoli.<\/p>\n<hr \/>\n<p><strong> HOLLANDAISE\u00a0 SAUCE<\/strong><\/p>\n<p>3 eggs<br \/>\n2 T lemon juice<br \/>\n\u00bc t salt<br \/>\npinch pepper<br \/>\n\u00bd c oleo, melted<\/p>\n<p>In blender, put egg yolks, salt, lemon juice and pepper.<br \/>\nBlend at top speed for 2 seconds.<br \/>\nRemove center part of blender lid, and pour the oleo through hole in lid\u00a0 in a thin stream.<br \/>\nHave blender top on while adding oleo&#8211;may splatter, so watch out.<br \/>\nServe with broccoli, spinach and asparagus.<\/p>\n<hr \/>\n<p><strong>TARTAR SAUCE<\/strong><\/p>\n<p>1 c Mayonnaise<br \/>\n1 T Dijon mustard<br \/>\n2 T minced pickle relish (dill or sweet)<br \/>\n2 T grated onion<br \/>\n2 t fresh lemon juice<br \/>\n\u00bc t black pepper<br \/>\n2T chives<br \/>\nOPT:\u00a0 2 T capers, drained<br \/>\nOPT:\u00a0 1 T minced parsley or \u00be t dried parsley<br \/>\nOPT:\u00a0 2 Tfinely chopped olives<\/p>\n<p>Combine all ingredients thoroughly.\u00a0 Refrigerate 6 hours before serving.<br \/>\nGarnish with chives<\/p>\n<hr \/>\n<p><strong>COCKTAIL SAUCE\u00a0\u00a0\u00a0\u00a0 (Helen Corbitt of Neiman Marcus Restraunt)<br \/>\n**FAMILY FAVORITE**<br \/>\n<\/strong><\/p>\n<p>\u00bd c catsup<br \/>\n1\/3-1\/2 c chili sauce<br \/>\n1 T vinegar or lemon juice<br \/>\n2 T horseradish<br \/>\n1 t onion juice<br \/>\n1 t Worcestershire sauce<br \/>\n\u00bc t salt<br \/>\nfew drops Tabasco sauce<\/p>\n<p>Mix all ingredients thoroughly and chill.<br \/>\nNOTE:\u00a0 The vinegar\/lemon juice preserves it, so it keeps in refrigerator for a long time.<\/p>\n<hr \/>\n<p><strong>MORRISONS PEPPERED GRAVY MIX<\/strong><br \/>\nFor 1 cup gravy:<\/p>\n<p>Mix:<br \/>\n\u00bd c gravy mix with 1\/3 cup COLD water til dissolved.<br \/>\nAdd 1 cup boiling water<br \/>\nIf it doesn\u2019t get thick immediately, microwave til it does.<\/p>\n<p><strong>For Macaroni &amp; Cheese:<\/strong><br \/>\nMake 2 cups of gravy mix (double above recipe)<br \/>\nBoil 24 oz PKG macaroni noodles<br \/>\nAdd:\u00a0 16 oz (1 lb) grated cheese to gravy mix; stir together (SHARP cheese is very good)<\/p>\n<p><strong>For Potato Soup:<\/strong><br \/>\nAdd:\u00a0 baked, diced potatoes, sprinkled with bacon bits and cheese<\/p>\n<hr \/>\n<p><strong>FRESH\u00a0 HORSERADISH\u00a0 CREAM\u00a0 SAUCE<\/strong><\/p>\n<p>(1) 2-inch piece of fresh horseradish root, scraped and cut into 2 pieces<br \/>\n1 cup sour cream<br \/>\nSugar to taste<br \/>\nSalt and freshly ground black pepper, to taste<\/p>\n<p>Finely grate horseradish in food processor.\u00a0 Add other ingredients and blend thoroughly.\u00a0 Bring to a SIMMER in a small pot. DO NOT BOIL\u2014will curdle.<br \/>\nCorrect seasoning if necessary.<br \/>\nMakes about 1-1\/2 cups.<\/p>\n<hr \/>\n<p><strong>SWEET \u2018n SOUR Glaze for Veggies\/Broccoli\/Salmon\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a010\/6<\/strong><\/p>\n<p>Heat and cook 2 min or so (to release flavor and toast seeds):<br \/>\n1 T olive oil<br \/>\n\u00bc t red pepper flakes (optional)<br \/>\n2 t sesame seeds<br \/>\n<strong>ADD:<\/strong><br \/>\nJuice of 1 lemon<br \/>\n2 t brown sugar<br \/>\nsalt &amp; pepper to taste<\/p>\n<p>Drizzle over broccoli or on fresh salmon and cook as a glaze<\/p>\n<hr \/>\n<p><strong>ROUX for GUMBO<\/strong><\/p>\n<p><strong>Gumbo: \u00a0<\/strong><br \/>\nEqual amounts of bacon grease and flour<br \/>\nOn Low heat, work roux for 30 min., keeping a close watch so it doesn\u2019t burn, but\u00a0\u00a0 don\u2019t have to stir constantly.\u00a0 Should brown slowly.<br \/>\nFirst \u2013 turns honey color<br \/>\n2nd \u2013 butterscotch<br \/>\nFinally \u2013 a rich rust\/coppery brown with a nice sheen to it.<br \/>\nThis is the heart and soul of this Cajun dish<\/p>\n<p>The color of roux is determined by how long the flour was cooked<br \/>\nRoux blanc is white and takes about 3 min<br \/>\nRoux blond is a pale, sandy color and takes about 5 min<br \/>\nRoux brun is cooked about 10 min until brown (peanut butter color?)<\/p>\n<hr \/>\n<p><strong>ORANGE SAUCE\u00a0 (tried 12\/9\/13)\u00a0 Wonderful!\u00a0 Very tart!<\/strong><br \/>\n<strong>Also:\u00a0 SWEET AND SOUR SAUCE (leave out orange peels)<br \/>\nGreat with cooked chicken pieces!<br \/>\n***FAMILY FAVORITE***<br \/>\n<\/strong><\/p>\n<p>1\/2 c water (or juice: orange, pineapple*, lemon, chicken broth)<br \/>\n1\/2 c vinegar<br \/>\n1 c sugar (Ratio:\u00a0 twice as much sugar as vinegar)<br \/>\n1\/2 t salt<br \/>\n2 T cornstarch<br \/>\n2T oil, more or less<br \/>\ngrated rind of a whole orange- navel oranges-very good (Or Lemon)<\/p>\n<p>Coat bottom of frying pan with oil, very sparingly. You will be eating it!<br \/>\nWhen oil is hot, add orange peel and cook til you smell oranges (doesn\u2019t take long!<br \/>\nDon\u2019t brown them!).<br \/>\nAdd vinegar and water to cooked orange peels.<br \/>\nMix sugar, salt and cornstarch together and add to liquid.<br \/>\nCook, stirring often til thickened.<br \/>\n[OR Can thicken in microwave and won\u2019t have to stir constantly.]<\/p>\n<p>*Can add pineapple tidbits and use reserved juice in place of water.<br \/>\nCan experiment and decrease vinegar and\/or sugar amts to your taste.<\/p>\n<hr \/>\n<p><strong>HAMBURGER GRAVY<\/strong><\/p>\n<p>1 lb. hamburger<br \/>\n1\/2 c. flour<br \/>\n2-2\/3 c. milk<br \/>\nsalt, onion powder, garlic powder&#8230;in much larger amounts than you think you need.<\/p>\n<p>Brown hamburger until actually BROWNED, not just gray (adds flavor), adding copious amounts of the spices.<br \/>\nI use around 2 t. each of salt, onion and garlic powder. Trust me, you&#8217;ll need it to compensate for the bland flour and milk&#8211; this makes ALL the difference between edible and awesome gravy.<\/p>\n<p>When fully browned, add flour and stir to coat.<br \/>\nStir periodically for several minutes until flour is browned\u2014don\u2019t add the milk until you&#8217;ve stirred for at least 3-5 minutes of browning time.<br \/>\nThen add milk; stir periodically as it heats up and thickens.<br \/>\nServe over biscuits, toast, mashed potatoes, or whatever else you can imagine.<br \/>\n**Can add copped onions and garlic to meat and brown all of it together.<\/p>\n<hr \/>\n<p><strong>TZATZIKI SAUCE (for Greek food)<\/strong><br \/>\nServe with lamb dishes or Gyros<\/p>\n<p>\u00bd c PLAIN Greek yogurt<br \/>\n\u00bd c sour cream<br \/>\n1 cup diced SMALL or grated, seeded cucumber<br \/>\n1 T fresh lemon juice<br \/>\n1 t grated lemon rind<br \/>\n1\/2 t garlic cloves, minced<br \/>\n1 T finely chopped FRESH dill<br \/>\n1 T Olive oil<br \/>\nHimalayan or Kosher Salt and fresh black pepper, to taste<\/p>\n<p>Mix all ingredients<\/p>\n<hr \/>\n<p><strong>SLURRY for GRAVY &#8211; ROAST GRAVY<\/strong><\/p>\n<p>1 part flour to 3 parts liquid.<\/p>\n<p>In tightly sealable container, mix (water or milk) and flour.<br \/>\nShake vigorously. This is called a \u201cslurry\u201d<br \/>\nThis creates a smooth flour mixture for thickening.<br \/>\nSlowly add to warm\/hot pan drippings from cooked meat<\/p>\n<p>Use water for ROAST Gravy (NOT milk)<\/p>\n<hr \/>\n<p><strong>CRANBERRY RELISH\u00a0\u00a0 \u00a0\u00a0\u00a0 (Dot Berry)<br \/>\n***FAMILY FAVORITE***<\/strong><br \/>\nMakes 2 cups<\/p>\n<p>16 oz. can whole-berry cranberry sauce<br \/>\n1\/2 cup orange marmalade<br \/>\n1\/2 lemon (juice and grated rind of)<br \/>\n1\/4 cup chopped pecans<\/p>\n<p>Combine. Chill until ready to serve<\/p>\n<hr \/>\n<p>MUSHROOM SAUCE<\/p>\n<p>1 t dried parsley<br \/>\n1\/8 t garlic powder<br \/>\n1 can cream of mushroom soup<br \/>\n\u00bd cup milk<br \/>\n1\/4 c sour cream<br \/>\n1\/4 c cooking wine (optional)<br \/>\n1 cup cooked sliced mushrooms (canned or fresh)<br \/>\n1 \/2 c onions (either 1\/2 small can Durkee&#8217;s French Fried Onions; OR 1\/2 c sauted fresh sliced onions<\/p>\n<p>Heat soup, parsley, garlic, milk and wine (if desired)\u00a0 til bubbly.<br \/>\nRemove from heat and add sour cream,<br \/>\nstir till well blended.\u00a0 (NEVER boilk sour cream or it will curdle)<br \/>\nAdd sauted onions if used and mushrooms to soup mixture.<\/p>\n<p>FOR BEEF STROGANOFF:\u00a0 Add bite-size pieces of steak that has been fried on stop top.\u00a0 Serve over cooked noodles.<br \/>\nGARNISH:\u00a0 Sprinkle French Fried Onions on top.\u00a0 Serve with Cholula Sauce. Some like to chop 1 dill pickle and sprinkle on top.<\/p>\n<p>FOR TUNA CASSEROLE:\u00a0 Stir in 1 drained small can of tuna &amp; mix sauce with cooked noodles.<br \/>\nSprinkle French Fried Onions on top.\u00a0 Serve with Cholula Sauce.<\/p>\n<p>FOR MUSHROOM SOUP:\u00a0 Thin with more milk.<\/p>\n<hr \/>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>See Salads~Dressings for sweet sauces and dressings CHESTER&#8217;s FAVORITE HOT SAUCES for FLAVOR My husband has tried jillions of hot sauces over the years&#8230;and these are his pick.\u00a0 He says any hot sauce that has carrots as the major ingredient has a sweet flavor and is excellent with eggs. Cholula Hot Sauce &#8211; Original Tippcon [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-156","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=156"}],"version-history":[{"count":24,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/156\/revisions"}],"predecessor-version":[{"id":1361,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/156\/revisions\/1361"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}