SAUCES |
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| by Ted Peterson |
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| There are a lot of different sauces that can be used. This listing will list a few that can be used, try them. If you have another one that you think is good let me know. Use the e-mail address at the end of this page. |
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| WHITE SAUCE. |
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| 2 tablespoons of flour. |
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| 1 cup of milk. |
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| 2 tablespoons of butter. |
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| Salt and pepper. |
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| Mix the flour and butter under low heat and then blend in slowly the milk. Slowly reheat the mixture and stirring until the sauce thickens and is VERY smooth. At this point season it with salt and pepper. |
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| This makes a good white sauce that can be used any time. |
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| WHITE WINE SAUCE. |
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| Add the following to the above white sauce. |
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| 1/2 cup white wine. |
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| 2 egg yolks. |
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| When cooking do not let it boil. |
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| SAUCE PROVENCALE. |
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| 6 tomatoes. |
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| 1/2 cup olive oil. |
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| Salt and pepper. |
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| pinch of sugar. |
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| 1 clove of crushed garlic. |
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| 1 teaspoon finely chopped parsley. |
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| Heat the olive oil in a pan and then add the tomatoes. Then add the balance of the items and slowly cook it for 30 minutes. Do not let it get too thick. |
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| There are a lot of sauces that can be made. The above ones plus the ones that are listed on the other web pages are a few. Try some of them. |
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| Good luck. |
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| To go back to the opening main menu click here. |
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| To go back to the Food menu click here. |
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Any Comments, Questions, or Inquiries:  E-Mail_w7wwg@jps.net
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