Sauces Part II

Here are a few more sauce recipes sent to me by Henry for you to try out sometime.

Some of these may be a tad bit fancy for your taste, that's ok.

You must learn to refine your palate...
Aim higher than the lowly Bologna sandwich...
Forget McDonald's.....
Forget Beer............"?"

"Whoa...time out"...let us not get carried away here.....
Just kidding... (about the beer part anyway)

Enjoy!!!
B.D.

Asiago Cream Sauce

2 ounces unsalted butter
1/4 cup diced onions
1 teaspoon chopped garlic
2 tablespoons all purpose flour
1 3/4 cups chicken broth
2 1/4 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
pinch cayenne pepper
1/4 cup white wine
1/4 cup shredded Asiago cheese
1 ounce butter

In a saucepan melt 2 ounces butter. Add onions and chopped garlic.
saute over medium heat for 5 minutes. Add flour and mix thoroughly.
Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. Add the salt, pepper and cayenne.
Whisk in white wine and let simmer for another 5 minutes.
Turn off the heat and whisk in the other 1 ounce of butter and Asiago cheese.
Cool in refrigerator.


Aurora Sauce

1 1/2 cups mayonnaise
1/3 cup heavy cream
1/3 cup chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice

Combine all ingredients and serve well chilled.


Champagne Cream Sauce

1 small shallot diced
1 tablespoon sweet butter
1/2 cup Cordon Rouge Champagne
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Saute the shallot in the butter over medium heat.
Add the champagne, cream and Parmesan cheese.
Stir for 1 minute until thickened.
Serve over sauted spinach.


Creole Cream Sauce for Crabs

4 tablespoons butter
2 tablespoons flour
2 eggs, well beaten
1 cup cream or milk
1/2 cup green onion tops chopped
fine salt, pepper and paprika

Melt butter, add flour and stir for a minute or two.
Combine milk with eggs and onions and slowly stir into butter and flour mixture.
Add seasonings and boil until sauce thickens. Remove to serving bowl or pot.
Makes about 1 1/2 cups of sauce.


Ginger Cream Sauce

1 tablespoon olive oil
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
1 cup whipping cream

Mix ginger, shallots and garlic in heavy small saucepan. Saute in oil until limp.
Add clam juice and wine. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
Add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes.
Serve over broiled fish.


Kiwi Cream Sauce

4 kiwi fruit, peeled and sliced
1/2 cup chopped fresh pineapple
1 shallot diced
1/4 cup brandy
1/4 cup creme de banana
1 cup heavy cream
2 tablespoons butter

Saute shallot in butter until just tender.
Add brandy and creme de banana.
Add heavy cream and reduce by half, then fold in fruit.
Serve with lamb chops.


Tomato Cream Sauce

1/2 cup heavy cream
2 cups tomato sauce
2 tablespoons fresh, chopped basil or parsley
salt and pepper
dash of red pepper flakes, optional

Mix the cream with the tomato sauce and heat.
Season with the fresh, chopped herb of choice, salt and pepper as needed; as well as the red pepper flakes if you are using them. Use to top your favorite pasta dish.



Tomato Vodka Cream Sauce

1/4 pound butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
3/4 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream

Melt butter over high heat until bubbly. Add red pepper flakes. Rapidly add vodka.
Simmer for 2 minutes. Simmer tomatoes with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for one minute. Serve over your favorite pasta.