My Basic Sauces

Directions

1. 1
   For Red Sauce: Put fruit juice and water on to boil.
2. 2
   Mix cornstarch and sugar with a little cold water and add slowly to the boiling liquid.
3. 3
   Stir until smooth.
4. 4
   Cook for a few minutes, then remove from fire and let cool.
5. 5
   Very good served on custards or puddings.
6. 6
   Makes 2 cups.
7. 7
   For Basic Sauce: In the top of a double boiler melt the butter over low heat.
8. 8
   Remove from heat and stir in flour, salt, and pepper.
9. 9
   Add hot liquid, return to to heat and cook, stirring until sauce is thick.
10. 10
    Cook, over simmering water, covered, for 10 minutes.
11. 11
    Makes 1 cup.
12. 12
    For Sour Cream Sauce: With a fork, mix sour cream, vanilla and sugar until well blended.
13. 13
    Makes 2 cups.
14. 14
    For Mornay Sauce: Add to basic sauce using milk, 1/2 cup heavy cream, 2 Tblsp.
15. 15
    grated swiss cheese and 2 Tblsp.
16. 16
    parmesan cheese.
17. 17
    Makes 1 cup.
18. 18
    For Cream Sauce: Same as basic with milk.
19. 19
    Add 1/2 cup heavy cream.
20. 20
    Makes 1 cup.
21. 21
    For Sherry Cream Sauce: Make basic sauce with chicken stock.
22. 22
    When cooked, stir in 1/2 cup heavy cream and 1-2 Tblsp.
23. 23
    sherry to taste.
24. 24
    Makes 1 cup.
25. 25
    For Newburg Sauce: Make basic sauce with milk.
26. 26
    When cooked, stir in 1/2 teaspoons paprika, dash cayenne, 2 eggs yolks lightly beaten with 1/4 cup cream and 2 Tblsp.
27. 27
    sherry.
28. 28
    Makes 1 cup.