Simple, Satisfying Sauces

Here are speedy fixes to slather over cooked rice, rotisserie chicken, open-face turkey sandwiches, or mashed potatoes.

You might be thinking these sauces sure sound a lot like gravy. But here's the difference: Gravies require pan drippings, while sauces do not. Gravy is a sauce, but not all sauces are gravy.

However that technicality isn't really important. Getting flavorful food on the table is. And these recipes do just that. VICKI A. POELLNITZ

ONION SAUCE

MAKES ABOUT 1 ½ CUPS

PREP: 10 MIN., COOK: 10 MIN.

Don't let the name fool you. The flavor of this sauce is subtle-not oniony at all.

3 tablespoons butter

1/3 cup finely chopped sweet onion

¼ cup all-purpose flour

1 (14-ounce) can chicken broth

2 teaspoons soy sauce

¼ teaspoon freshly ground pepper

Garnish: chopped fresh chives

MELT butter in a medium saucepan over medium heat; add onion, and sauté 5 to 7 minutes or until lightly browned. Whisk in flour. Cook, whisking constantly, until lightly browned (about 1 minute). Gradually whisk in broth and next 2 ingredients. Cook, whisking constantly, until thickened and bubbly. Garnish, if desired.

HOWARD WIENER

SPRING HILL, FLORIDA

MUSHROOM-ONION SAUCE: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 1 (8-ounce) package sliced fresh mushrooms, and sauté 10 minutes or until browned. Remove from heat. Prepare Onion Sauce as directed; stir in mushrooms, and cook, stirring constantly, until thoroughly heated. Makes about 2 ½ cups. Prep: 10 min., Cook: 20 min.

BEEF-ONION SAUCE: Prepare Onion Sauce as directed, substituting 1 (14-ounce) can beef broth for chicken broth. Makes about 1 ½ cups. Prep: 10 min., Cook: 10 min.

SIMPLE MUSHROOM SAUCE

MAKES ABOUT 4 CUPS

PREP: 10 MIN., COOK: 25 MIN.

½ cup butter, divided

2 (8-ounce) containers sliced fresh mushrooms

3 tablespoons chopped fresh chives*

3 tablespoons all-purpose flour

1 teaspoon dry mustard

2 cups milk

2 teaspoons hot sauce

¾ teaspoon salt

¾ teaspoon freshly ground pepper

MELT ¼ cup butter in a large skillet over medium-high heat; add mushrooms, and sauté 12 to 14 minutes or until liquid evaporates. Add chives, and sauté 2 minutes. Remove from heat.

MELT remaining ¼ cup butter in a large saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute; whisk in dry mustard. Gradually whisk in milk and next 3 ingredients; cook, whisking constantly, until mixture is thickened and bubbly. Stir in mushroom mixture, and cook until thoroughly heated. BETTY H. CLEVELAND

JEFFERSON CITY, TENNESSEE

* 3 tablespoons chopped green onions may be substituted.

Copyright Southern Progress Corporation Mar 2006
Provided by ProQuest Information and Learning Company. All rights Reserved