Here is a thread just for white sauces. White sauces can be used for many pasta dishes, on eggs, omelets or even your favorite type of fish. Please feel free to add any that you may have.
1/4 cup olive oil 2 tablespoons margarine or butter 4 large garlic cloves, minced 1/3 cup finely chopped onion 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon hot red pepper flakes (optional) 1/4 teaspoon dried oregano 3 tablespoons freshly chopped parsley 4 large plum tomatoes, peeled, chopped into 1/2-inch pieces, then seeded (seeding is optional) 1 (10 ounce) can baby clams, include liquid 1 (10 ounce) can clam nectar 1 tablespoon lemon juice, freshly squeezed In a large frying pan or skillet, add olive oil, margarine or butter, garlic and onion and sauté for 3 to 4 minutes or until onions are translucent. Add salt, pepper, red pepper flakes, oregano, parsley and tomatoes and simmer for 10 minutes. Add clams, clam nectar and lemon juice and reheat; simmer for 2 to 3 minutes; DO NOT OVERCOOK CLAMS. Serve hot over hot pasta of your choice. Excellent served with fresh Spinach Linguini. Makes about 4 cups sauce.
6 tablespoons olive oil 3 cloves garlic, minced 3/4 cup parsley, finely chopped 1 cup minced clams or mussels with liquid 1/2 pound shelled raw shrimp, cut into bite-size pieces 1/8 teaspoon oregano Heat olive oil in a skillet. Add garlic and cook gently for 5 minutes. Add remaining ingredients. Heat until bubbling and the shrimp are pink. Serve at once over hot cooked seashell pasta (conchiglie) to complete the marine flavor.
1/2 pound pasta (your choice) 1/2 stick pepperoni 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 teaspoon dried oregano or 2 teaspoons fresh oregano 1/2 teaspoon dried basil or 2 teaspoons fresh basil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 pound boneless, skinless chicken breasts Olive oil 1 (16 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1/2 teaspoon crushed red pepper flakes (or more, to taste) Cook pasta according to package directions. Chop pepperoni into 1/4-inch cubes. Cook in frying pan over medium heat, Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken into bite-size chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes. Serve over pasta.
For one pound of pasta. 1 cup heavy cream 2 cups Parmesan cheese 1/2 cup (1 stick) unsalted butter, softened Nutmeg In large heavy pan place 2/3 cups of the cream and all the butter. Simmer over low heat until butter and cream have thickened slightly (about 1 minute). Remove from heat, and add 1 pound of cooked and drained pasta of your choice. Return to heat. Toss to coat well. Add remaining cream, cheese and nutmeg. Toss again. Add salt and freshly ground pepper to taste.
Cream of celery, chicken or mushroom soup mixed with 1/2 cup sour cream. Add milk if needed. Season to taste.
This is an excellent sauce to make up with pasta, fish and omelets. Soup base cream of celery, chicken or mushroom. Mix in 1/4 cup mayonnaise, 3 tablespoons water and 3 teaspoons lemon juice. Season to taste.
Makes 2 cups. 3 egg yolks 3 tablespoons lemon juice 8 ounces butter, very soft or melted 3 tablespoons minced roasted green chile 1 scallion, minced Pinch cayenne Salt In a bowl fitted into a sauce pan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.
Makes 1 1/2 cups. 1 1/2 tablespoons margarine 3 tablespoons all-purpose flour 1 1/2 cups fat-free (skim) milk 3 to 4 teaspoons dry ranch-style salad dressing mix 1/4 to 1/2 teaspoon white pepper Melt margarine in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and pepper.
1 1/2 cups mayonnaise 1/2 teaspoon dill weed 3 tablespoons lemon juice Combine mayonnaise, dill and lemon juice. Chill one hour to blend flavors. Serve on vegetables, Pasta or fish.
4 ounces pina colada mix 3 ounces sour cream 3 ounces drained, crushed pineapple Mix all ingredients well.
Try drizzling this sauce over your salmon fillets or steaks. 1 cup (2 sticks) unsalted butter 3 large egg yolks 4 teaspoons fresh lemon juice 1/2 teaspoon salt 2 tablespoons fresh orange juice 1 teaspoon finely grated orange zest Cayenne pepper, to taste Melt butter slowly, then let it cool to lukewarm. In a food processor, combine egg yolks, lemon juice, and salt by turning the motor on and off briefly. With the processor running, add the warm butter in a stream. Add the remaining ingredients and blend until well combined.
A perfect recipe for Eggs Benedict,Pasta or steamed vegetables 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon lemon juice 1 teaspoon mustard 1/4 teaspoon paprika Dash of hot pepper sauce Salt to taste In a small saucepan over medium-low heat, combine all ingredients. Stir until warmed through. Makes 1 cup.
6 egg yolks 1 1/2 tablespoons hot water 20 fluid ounces clarified butter 2 tablespoons Key lime luice, or more if needed Pinch of salt Cayenne pepper or Tabasco sauce, to taste Combine egg yolks and hot water in a bowl and thicken over simmering water, whipping constantly. (Adding a little bit of the lime juice at this point will make the mixture more stable and less liable to "break."') When eggs are a smooth custard, remove from heat. Slowly add warm clarified butter, whipping constantly. Add Key lime juice, salt and cayenne pepper. Adjust flavor and consistency
2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice or vinegar 2 tablespoons butter 1 tablespoon flour 1 finely minced jalapeno 2 ounces shredded Monterey jack or Monterey jack/ Cheddar cheese Beat whipping cream over a high heat. Add sour cream as soon as whipping cream begins to boil. Reduce to medium heat when sour cream dissolves. Stir in chicken base and jalapeno juice. Simmer. Make a roux by melting the butter, adding the flour and whisking until mixture turns a pale gold color. Add roux to cream mixture, whisking constantly until incorporated. Remove from heat and stir in jalapenos and cheese. Cool. Use warm or cold as a dip; or serve as a sauce over fish, chicken or pasta.
1 (8 ounce) container sour cream 1 cup milk 1 tablespoon creamed horseradish 1 teaspoon wet mustard 1 teaspoon white pepper In a medium saucepan, over medium heat, combine sour cream and milk. Stir constantly while heating. Add horseradish, mustard and white pepper, stirring constantly. Reduce heat to low and let simmer for 5 minutes or until sauce is hot. Serve over potatoes,pasta, vegetables, beef or seafood.
1/4 cup tarragon wine vinegar 1/4 cup dry white wine 1 tablespoon minced scallion 1 1/2 teaspoons dried tarragon 1/8 teaspoon pepper 1/8 teaspoon salt 3 egg yolks 3 tablespoons boiling water 1 cup butter, sliced into thin pieces Boil vinegar, wine, scallion, tarragon, pepper and salt over medium heat until liquid is reduced to 2 tablespoons. Cool. Place egg yolks and water in top of double boiler. Have water in bottom of double boiler shallow enough so that it doesn't touch upper saucepan. Bring water in bottom of double boiler to barely boiling. Stir egg mixture constantly with wire whisk until it begins to thicken. Do not cook too long. Remove boiler from heat and add butter, one slice at a time, beating until dissolved. Remove top of double boiler from hot water. Blend in wine and vinegar mixture. Do not use an aluminum pan. Do not let sauce stand over heat. If prepared ahead, serve at room temperature. If sauce curdles, slowly add 1 tablespoon boiling water while beating with a mixer. Yields 1 1/2 cups.
Almond Sauce 2/3 cup slivered almonds 2 tablespoons lard 2 cups seasoned chicken broth 3 tablespoons vegetable oil 2 tablespoons all-purpose flour Salt Pepper 1/2 teaspoon ground cumin Lightly sauté the almonds in lard. Place in a blender. Add 2 cups of the chicken broth and purée until creamy. Heat the oil in a Dutch oven and brown the flour until it is light brown. Add the almond mixture and cook over medium heat until creamy and thick, stirring constantly. Taste for seasoning and adjust, if necessary. Add ground cumin and cover. Remove from heat. The sauce must be the consistency of heavy cream. If it becomes too thick, thin it with a little reserved chicken broth and cook, stirring, until of the desired consistency. Serve over chicken and bake in oven at 325 for 1hr or serve over cooked pasta of your choice
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