Condiments and Sauces

This gravy is flavorful, aromatic and hearty enough to be eaten with rice as a delicious stew.

 

  • 1 cup vegetable oil
  • 1 cup all purpose flour
  • 1 Cornish hen, cut in eight pieces
  • Necks and gizzards of 9 Cornish hens, cleaned and chopped
  • 1 quart water
  • 2 tablespoons Kitchen Bouquet
  • One 8-ounce can of mushroom stems and pieces, do not drain
  • One large onion, finely chopped
  • 2 tablespoons garlic, minced
  • 2 tablespoons dried parsley
  • 2 tablespoons Creole seasoning-spice mix
  • 1 tablespoon black pepper
  • Salt and Cayenne pepper to taste

Optional:

Fluffy cooked white rice

 

 

Caption -Celestine Dunbar's Poultry Gravy

Celestine Dunbar's Poultry Gravy 

 

  • 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

 

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