Condiments and Sauces

  • 2 cups whole milk
  • 1/2 pound (2 sticks) salted butter
  • 1/2 cup all-purpose flour

Note: This recipe will yield a very thick version of the classic white sauce that serves as a base or additive for numerous French recipes. It is imperative to watch the roux carefully upon adding the flour. It will darken quickly. A blond roux is desired for this sauce.

Bechamel Sauce

 Bechamel Sauce

Click image to enlarge.

  • 2 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery with leaves
  • 1/4 cup chopped green pepper
  • 1 tablespoon garlic, minced
  • 2 14 ounce cans whole tomatoes, coarsely chopped
  • 1 6 ounce can tomato paste
  • 1/3 cup red wine vinegar
  • 3 tablespoons molasses
  • 2 lemon slices
  • 2 teaspoons Tabasco Pepper sauce
  • 2 teaspoons dry mustard
  • 1 bay leaf
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice

Avery Island Barbecue Sauce

Avery Island Barbecue Sauce

 

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 teaspoons white wine vinegar
  • 1 tablespoom fresh parsely, chopped
  • 1 tablespoon green oinons, chopped
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Tabasco Sauce
  • 3 Tablespoons crumbled blue cheese
  • salt and freshly ground pepper to tast

Note: This is a perfect dip for tailgate  and football parties. This recipe is easy to increase without fuss

Blue Cheese Dip

 Blue Cheese Dip With Chicken Wings

Click image to enlarge

Pages

Subscribe to RSS - Condiments and Sauces