Sauces & Dressings

Take one onion, chop finely, place in a frying pan with olive oil and add 1 finely chopped clove of garlic and 1 tsp dried basil. Saute this then add 1 can of italian tomatoes. Bring to a boil, season to taste, then simmer for at least 1/2 an hour to render it down. It thickens itself. Place it in the processor and blend till smooth.
This can be frozen.

White sauce (béchamel) is a handy sauce commonly used in fish pies, and lasagne, or served with vegetables like cauliflower or leeks. Made well, it’s delicious and can form the base of many meals.

1 tbsp butter
1 1/2 tbsp plain flour
1 cup milk
Salt and white pepper
pinch dry mustard

1 cup grated cheese (if making cheese sauce)

Melt butter in a saucepan, mix in flour over med heat.
Slowly whisk in milk along with salt, pepper and dry mustard. Heat, whisking continuously to form a smooth mixture, until nearly boiling.
Simmer very gently for 2 minutes to cook the sauce, stirring to prevent sticking.
Remove from heat, add cheese, warm to melt.
Makes 1 cup.

For 2 – 3 servings:

1/4 cup sweetened condensed milk
about 1 Tbsp cider vinegar or malt vinegar
pinch of salt
1/4 tsp dry mustard

Method

Put the ingredients into a small bowl and stir well until smooth and well mixed. Taste and add more salt and vinegar if necessary to suit your taste. The dressing thickens on standing. Before serving, if wished thin it with enough milk to desired consistency.

For a larger amount:

1 can sweetened condensed milk
1/3 – 3/4 cup cider or malt vinegar (depending on taste)
1 tsp dry mustard (Colemans)

Beat all ingredients together to combine.
Leave a few minutes to thicken. Store covered, in the refrigerator.

1 cup liqour from pot
1/4 cup vinegar
1 egg
1/4 cup sugar
pepper and salt
1 tbsp flour
1 tsp mustard

Beat egg and sugar, add flour, liqour, vinegar, mustard, pepper and salt. Stir lightly
over heat tilll thick.

Fat (and stock) from roast meat
1 tbsp flour
1 pint vegetable, beef, or chicken stock

When meat is cooked, remove from the pan, and pour off most fat. Stir in flour, add stock, and bring to the boil, stirring constantly, till thick.