Sauces

By Amanda Campbell
We had a class on this and it was great!!!
Caldwell 5th Ward Relief Society – 16 JUN 2011

THE FOUNDATION SAUCES:
White Sauce/Béchamel
2 Tablespoons butter 1 cup milk
2 Tablespoons flour salt/pepper to taste

In a heavy saucepan over medium heat melt butter and stir in flour. Cook and stir for a minute or two. Add milk, salt and pepper and stir constantly until sauce thickens and reaches a boil. Reduce heat if necessary and cook and stir for five minutes.

Another school of thought for ‘Béchamel’ suggests you boil a slice of onion and a slice of carrot, half a bay leaf and a few black peppercorns in 1 cup chicken stock for 20 min. and strain, add enough water to equal ½ cup stock, then add ½ cup milk and use this for your liquid. It is mighty tasty this way and isn’t much effort.

Volute
2 Tablespoons butter 1 cup chicken stock
2 Tablespoons flour salt/pepper to taste

Brown Sauce
2 Tablespoons butter 1 cup beef broth
2 Tablespoons flour salt/pepper to taste

Thin Sauce: (Soups)
1 Tablespoon butter, 1 Tablespoon flour, 1 cup liquid

Medium Sauce: (Gravy)
2 Tablespoons butter, 2 Tablespoons flour, 1 cup liquid

Thick Sauce: (Croquets, Spreads)
3-4 Tablespoons butter, 3 Table spoons flour, 1 cup liquid

Chocolate Sauce
2 Tablespoons butter 2/3 cup sugar
2 Tablespoons flour 5 Tablespoons cocoa
1 cup milk 1 teaspoon vanilla


In a saucepan over medium heat melt butter, mix in flour and cook till bubbly. Add milk and mix. In a separate bowl combine sugar and cocoa and mix. Stir into sauce mixture and continue stirring until mixture thickens and comes to a boil. Do not scorch. Remove from heat and add vanilla and stir to combine.

Use this sauce to pour over desserts and ice cream or as a dipping sauce for fruits, cookies, pretzels, marshmallows, etc. Great idea for Family Home Evening.