Making your own Sauce – Sauce Recipes and Tips

If I were asked to define a sauce, I would say that it is a fluid which accompanies other ingredients enhancing the flavor and/or texture of the finished dish with which it is served. Melted butter can be a sauce, as can roast drippings (then called Au Jus), but so are mayonnaise, gravy, pancake syrup and dessert toppings. Sauces range from the simple to the complex. They are extremely versatile and a working knowledge of the basics is a real asset in the kitchen. So let’s discuss a few of the simpler ones, ways they can be altered for different uses and directions for making them.

Many sauces are familiar to us and regularly used, yet often encountering the word on a menu conveys sophistication. This is the secret charm of sauces. They can be taken for granted or add instant glamour to the ordinary. They can dress up a dish, moisten a dry one, transform leftovers or even provide the basis for the whole recipe. The truth is most basic sauces are easy to make and familiarity with them is a valuable tool.

The simplest sauces are GLAZES, made by melting a food in its solid state, for example jelly, or sugar, over low heat while adding a liquid, usually flavored, to transform it into a pourable consistency and alter its taste to compliment the flavor of the dish it accompanies. If the dish is roasted, the glaze may be added during the cooking and will usually be mentioned on the menu.

Only slightly more complicated are REDUCTIONS. Here a liquid like broth, stock, wine or juice is simmered (cooked just under low boil) until the water content evaporates reducing the volume, thickening the consistency and intensifying the flavor. Reductions can be started over a base of cooking vegetables, a canned broth, even a deglazed pan. Often they need to be strained to smooth them and a pat of butter added at the end will give them a silky finish.

COULIS is a sauce made by cooking the meat of vegetables or fruit, then pureeing and straining it, often adding spices or herbs. These days it would seem more of a condiment, usually encountered dribbled over a dish or decoratively around a plate rim, but it is a sauce dear to many generations of spaghetti lovers.

Sauces using a thickening agent are probably the widest varied group, encompassing Hollandaise to gravy. There are three major thickening agents, egg yolks, flour and cornstarch. Arrowroot and tapioca are sometimes mentioned in recipes, but to keep the pantry simple, I don’t use them, substituting either flour or cornstarch.

EGG thickened sauces generally follow the same procedure. The yolks are beaten in a bowl and the other ingredients are heated on a stove. A bit of the hot liquid is poured into the eggs to warm them and prevent them scrambling when introduced to the heat as they’re added to the pot. Then the mixture is stirred constantly to prevent curdling until it thickens to the desired consistency. Because of the hazards associated with raw eggs, it’s wise to avoid the “No Cook” recipes for these sauces, but there are plenty of excellent powdered ones available for those short on time.

FLOUR and CORNSTARCH are, for the most part, interchangeable when making sauces. The major difference is that cornstarch needs only half the amount of flour. Otherwise, the other ingredient proportions, the measurements, the cooking method and timing are the same and the results nearly identical. I find cornstarch makes the finished sauce clearer and therefore prefer it for the lighter sauces such as raison, Au Jus, dessert ones or ones whisked up in a deglazed pan. On the other hand, I think it tends to become glutinous after refrigeration and thins when reheated. I prefer flour for stews and gravies where leftovers are anticipated.

There are two ways to thicken with flour or cornstarch; by making SLURRY or a ROUX. Both require following standard formulas, but are really quite simple to do. Directions for both follow.

1. SLURRY is made by dissolving a measured amount of thickener in a measured amount of cold liquid which is then poured into a specific amount of hot liquid to be thickened. The whole is maintained at a low boil, stirring constantly, until desired thickness is achieved-usually about 3 mins. Slurries are used for making gravies, clear sauces and thickening stews and soups.
2. ROUX is usually made with flour.  A measured amount of butter or margarine is heated to foam then a measured amount of thickener is stirred in off heat, to make a smooth paste. Quickly add a measured amount of cold liquid, whisking to avoid lumps. This can then be added to a main body of a dish and stirred as above to desired consistency. It can also be made into a sauce itself and with more liquid be heated to a simmer and stirred constantly until thick enough, about 3 mins.
   • Made with milk or cream this is called a Basic White Sauce or Bechamel and considered one of the “5 Mother” or fundamental sauces of cooking. It is the basis of many recipes, either in its  original form, or one of its many variations. It can be made with skim milk for the diet conscious, or with wine, broth or juice to fit the occasion or sweetened for desserts.

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Sometimes, heavy cream, or half-and-half are added to a dish and boiled down until they thicken and form a sauce. The heavy fat content in heavy cream allows it to withstand prolonged heating without breaking or curdling. Milk, light cream and sour cream can’t do this. Occasionally this technique is necessary to the recipe, but generally, in the interests of low-fat cooking I substitute slurry made with skim milk. Evaporated milk is another option.

There are, of course, many other types of sauces and, in fact, a sauce can be made on the spur-of-the-minute by simply stirring desirable additions into pan juices; wine, juice, tomato paste, mustard even sour cream, so long as it’s heated through, with seasonings and/or a  thickener if wanted. The possibilities are endless, and I frequently suggest them in my recipes in this blog. However, the sauces listed below are those easiest to make and most frequently used.

SLURRY: A few simple rules for making one:

1.    The dissolving fluid should be room temperature and at least twice the amount of the thickener–  for example 1 Tbs. flour to 2 Tbs. liquid
2. Be sure the powdered thickener is fully dissolved
3. Remember to include the amount of dissolving fluid in the total amount to be thickened when calculating the quantity of thickening powder needed.
4. For stews, gravies. soups etc. the base liquid should be skimmed of as much fat as possible or the end product can become heavy, glue-like and separate. Cooling the liquid before adding the slurry, if time allows, lets the fat congeal and be easily skimmed. This aids the incorporation of the slurry reducing the chance of lumping.
5. Return to the heat, bring to a low boil and stir until thick as wanted, about 3 mins.

PROPORTIONS:
THIN: 1 Tbs. flour or ½ Tbs. cornstarch per 1 cup liquid= Soup
*MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch per 1 cup liquid = Gravies, Casseroles, Stews, Gratins
sauces
THICK: 3 Tbs. flour or 1 ½ Tbs. cornstarch per 1 cup liquid=SoufflIes, accompanying dessert sauces

ROUX: Rules for the Basic White Sauce

1. Be sure the butter or margarine are foaming. Then remove from heat at once.
2. The blending of fat and thickener must be a smooth paste
3. The liquid should be room temperature or below when added to the paste. Add it all at once and whisk or stir vigorously to make sure it’s all incorporated before heating it to avoid lumps.
4. Stir constantly until it reaches a simmer and achieves desired thickness, about 3 mins.

PROPORTIONS:
THIN: 1 Tbs. flour or ½ Tbs. cornstarch + 1 Tbs. butter per 1 cup liquid = Soups
*MEDIUM:  2 Tbs. flour or 1 Tbs. cornstarch +2 Tbs. butter per 1 cup liquid =Stews, Gravies,
Gratins, Sauces
THICK: 4 Tbs. flour or 2 Tbs. cornstarch + 4 Tbs. butter per 1 ½ cup liquid = Soufflies,
accompanying dessert sauces
* Denotes most frequently used consistency with the most cook friendly variations.
TIP: 1 Tbs. = 3 tsp.

A few examples:

MY CUCUMBER BISQUE; Serves 4 for dinner-6 for luncheon (Thin Slurry)

• 4 or 5 large cucumbers—peeled, seeded and roughly sliced
• Chicken broth to cover- about 1 qt. with 1 cup reserved
• Salt and pepper- to taste if needed
• Sour Cream
• Paprika
• Chopped chives
• 2 Tbs. Flour

Boil the cucumber in the broth until very soft-about 20 mins.  Make a slurry of the reserved broth and flour. Add to the pot at the end of cooking and boil for 3 mins.  Blend the soup to a smooth consistency. Correct seasonings-but remember cucumber is a very delicate flavor. Chill. Serve in bowls topped with a dollop of sour cream a sprinkling of paprika and chopped chives.

MY CAULIFLOWER AU GRATIN: Serves 4 to 6 (Medium Roux)

• 1 large head of cauliflower – leaves trimmed off and par-boiled
• 3 Tbs. flour
• 3 Tbs. butter
• 1 ½ cups milk
• Garlic powder, salt and pepper to taste-sparingly
• ¼ cup grated cheddar cheese
• ½ cup grated Parmesan
• Paprika

Place the cauliflower in an oven proof serving dish. Make a roux of the butter, flour and milk then cook into a white sauce adding the garlic, salt and pepper. As it finishes add the cheddar cheese until it melts. Correct seasonings, and pour over the cauliflower. Cover with the grated Parmesan, and sprinkle with Paprika, Bake in a pre-heated 350 deg. oven 30 to 40 mins. or until golden and bubbling. Serve at once.

FRUIT SAUCES – For those who love the local produce, this a great way to use the bruised or slightly older fruits. It tastes fresher than commercial products, but lasts only about a week chilled.

• 1 pint of berries, cut if large, or peeled, sliced stone fruit (thick Slurry)
• 2 1/4 cups water- divided
• Sweetener of choice to taste—this is a great recipe for diabetics!
• Herbs-mint, lemon balm etc. to taste –optional
• 1 ½ Tbs. cornstarch

Dissolve the cornstarch in ¼ cup water. Simmer the fruit until soft in 2 cups water with the sweetener.  Add the herbs if using and then the cornstarch. Cook an additional 3 mins until sauce is thick. Use at once or store chilled in covered containers; Can be used as jam, as syrup for pancakes etc. or as a sauce.

MOCK CUSTARD FILLING : I make this for a friend who is allergic to eggs. I make it according to the standard measurements so the proportions depend on the planned use.  For this purpose I calculate 2/3 cup per serving.

PUFF PASTRY SHORTCAKES:

• 1 pkg. puff pastry
• 2/3 cup berries or sliced stone fruit per serving allowed to sit in a bit of lemon juice and sweetener
• Classic White Sauce as made by above Roux recipe for thick consistence in amount needed
• Vanilla flavoring
• Ground cinnamon (optional)
• Sweetener of choice
• Powdered sugar or fresh mint

Cut the puff pastry sheets in 4 inch squares- allowing 3 per serving- and bake as directed  on the package. Make the White Sauce according to the recipe, flavoring it with vanilla and cinnamon if wanted and sweetening to taste. Chill at least 1 hr. Place one pastry square on a plate. Spoon 1/3rd cup sauce and 1/3rd cup fruit on top. Repeat layer. Top with a pastry square at a fun angle on top and garnish with powdered sugar or a sprig of mint.