Brown Sauce
4 tbsp. Crisco or fat
5 tbsp. Flour
2 c. Stock
Salt & Pepper
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Heat the fat then add the flour
and cook until slightly browned
stirring constantly.
Add stock gradually and keep
stirring and cook til thickened.
Salt & Pepper to taste
Mushroom Sauce
To brown sauce add one cup
fresh mushrooms sliced and
sauteed in a bit of fat
Or add a can of sliced
mushrooms
Olive Sauce
Per one cup brown sauce
add sliced olives which have
been cooked in stock for
10 minutes
Add 1 tsp. Grated onion
Bread Sauce
1/3 c. Fine bread crumbs
1 small onion
2 c. Half n Half
1 tbsp. Butter
Salt n Pepper
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Using a double boiler add the
crumbs,minced onion and
Half n Half.
Alternatley use 1 1/2 c.whole milk
and 1/2 c. heavy cream.
Add butter and salt n pepper to
taste.
Cook for 15 minutes stirring often.
Add Cream if alternate
Serve with Chicken,lamb,Pork
and game birds
Celery & Olive Sauce
1 1/2 c. Stock
1/4 c. chopped celery
3 tbsp. chopped onion
2 tbsp. chopped olives
3 tbsp. chopped pimento
1 tbsp. prepared mustard
1 tsp. worcestershire
Salt & pepper
2 tbsp. Butter
2 tbsp. flour
1 tbsp. lemon juice
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To the stock add celery,onions
olives,pimento and seasonings.
Cook 10 minutes then thicken
with butter and flour rubbed
together and add lemon juice.
BigT's Classic White Sauce
1 1/2 c. Milk
1/2 c. heavy cream
2 tbsp. butter
2 tbsp. Flour
Salt & Pepper to taste
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In saucepan add the milk and
cream,add flour and whisk
thoroughly then add butter.
Salt & Pepper to taste
BigT's Cheese Sauce
1/2 c. grated cheese of choice
1/4 tsp. Paprika
Add to White sauce stirring
constantly until cheese is melted.
Classic Curry Sauce
1 medium onion
2 tbsp. Crisco
2 tbsp. Flour
2 tbsp. Curry powder
1/2 tsp salt
2 c. Stock
1 tsp. Jelly
1 sweet pickle finely chopped
1 tsp. Chutney
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Sautee onion in crisco until
softened.
Add flour and curry and blend
til smooth.
Add stock slowly and cook til
thickened stirring all the time.
Add salt,jelly and pickle and
chutney
Cover and simmer for an hour.
Use on hard boil eggs,meat,
cooked vegetables and over rice.
