Savory Gravy and Sauce Recipes


Béchamel (LV)

a classic white sauce

2 Tbs. Butter

2 Tbs. Unbleached White Flour

4 Cups Milk

Sea Salt to taste

Melt butter in a large sauce pan over low heat.

Add flour and toast gently.

Stirring constantly add the milk a cup at a time.The pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction. Be sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking.Do not for any reason stop stirring the sauce for a full ten minutes.It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter.

Tip: Heat the milk before trying to add it to the roux (flour and butter) then it all blends smoothly and does not lump.

ALSO for greater depth of flavor.

Add 1 tsp. granulated onion

2 tsp. vegetarian chicken stock from Frontier Herb Co.


No Fail Béchamel (LV)

Melt butter in a large sauce pan over low heat.

Add flour to the milk in a blender.

Buzz it until frothy and smooth. Continue as above.


Variations on the Theme

To the above recipes add 2 Cups Shredded Munster and Cheddar Cheeses stir until melted.

To the above recipe add 1 tsp. Dijon Mustard

Substitute Vegetarian “Chicken” Stock for milk

Substitute Vegetable Stock for milk

Add a splash of Shoyu

Add Granulated Onion

Add Sautéed Mushrooms and granulated Garlic

Add Fresh Thyme and Rosemary

Add Lemon Verbena and Lemon Pepper

Add Saffron and Cayenne

Add Nutmeg and Cayenne Pepper

Add Madras Curry Powder and finely sliced Green Chilies

Add a blend of Granulated Garlic, Basil, Ground Cumin, Lavender, Marjoram, Parsley, Rosemary, Sage, Savory, Tarragon and Thyme.

Penzey’s Turkish Seasoning

Add Sliced Leeks and Parsley

Add Fresh Dill and 2 Tbs. Dill Pickle Juice Etc.

Seriously, the sky is the limit here.


Semi Opaque Sauces (V)


No Fail Vegan Béchamel (V)

Use 2 Tbs. of your favorite Oil – Canola, Almond, Walnut, Sesame

2 Tbs. flour

4 Cups Soy Milk, Almond Milk or Rice Milk

Sea Salt to taste

Add flour to the nut or soy milk in a blender. Buzz it until frothy and smooth. Continue as above.

For Vegan Cheese Sauce use Soy Almond or Rice Cheese.



Mushroom Gravy with Onion Essence Reduction (LV) or (V)

*Serve with Rock Cornish Game Stuffed Tofu

Onion Skins have been used for years by wool crafters to dye their yarns. Here is an equally good place to employ that rich vibrant color and not waste the flavor hidden in those skins.

Place all of the skins of all of the Spanish onions you have peeled and chopped into a pot with RO or Spring Water. Simmer until it develops a rich amber color. In order to prevent it turning bitter, strain into another pot reserving the liquid. Return this rich amber essence to the stove and simmer until the volume is reduced by half. Use in Rich Mushroom Gravy and other sauces as well as French Onion Soup!

Freeze the remainder of the Reduction of Onion Essence in ice trays and store the cubes in a Ziplock Bag for a quick addition to a future soup or sauce.

4 Tbs. Minced Fresh Garlic

4 Cups Sliced Mushrooms

2 Cups Chopped Spanish Onions

2 Tbs. Extra Virgin Olive Oil

4 Cups Vegetable Broth or Vegetarian ‘Chicken’ Stock

In a blender put:

2 Cups Onion Essence Reduction

4 Tbs. Bell's Poultry Seasoning Herbs

2 Cups Milk, or for Vegans Plain Soy Milk

6 Tbs. King Arthur Unbleached White Flour

1/2 Cup Reduced Sodium Shoyu

Process and pour into the Mushrooms in the pan stirringconstantly for a full ten minutes, until the gravy thickens. Add freshly ground Black Pepper and Sea Salt to taste.


Mushroom Sauce

2 Tbs. Each Minced Fresh Garlic and Ginger

2 Cups Sliced Mushrooms

2 Tbs. Sesame Oil

4 Cups Vegetable Broth

2 Tbs. Corn Starch

Splash Shoyu

Sauté Garlic, Ginger and Mushrooms until goldenIn 2 Tbs. Sesame Oil

Buzz Vegetable stock with A splash of Shoyu and Corn Starch in a blender

Pour over Mushrooms stirring constantly until the sauce thickens and clears


Variations on the Theme

Add Granulated Onion

Add Sautéed Mushrooms and granulated Garlic

Add Fresh Thyme and Rosemary

Add Lemon Verbena and Lemon Pepper

Add Saffron and Cayenne

Add Nutmeg and Cayenne Pepper

Add Madras Curry Powder and finely sliced Green Chilies

Add a blend of Granulated Garlic, Basil, Ground Cumin, Lavender, Marjoram, Parsley, Rosemary, Sage, Savory, Tarragon and Thyme

Penzey’s Turkish Seasoning

Add Sliced Leeks and Parsley

Add Fresh Dill and 2 Tbs. Dill Pickle Juice

Add 2 Tablespoons Red Current Jelly

Add 1 Tbs. Eden Mirin

Etc.



Sour Cream Cheese Sauce (LV)

1/2 Cup Nayonaisse

1/2 Cup Sour Cream

1/2 tsp. Vegetarian Worcestershire Sauce

1/2 Cup Finely sliced Green Onions

1/2 Cup Grated Parmesan, Romano, or Asiago Cheeses

White Pepper

Sea Salt



Horseradish Sauce (LV)

1/2 Cup Nayonaisse

1/2 Cup Sour Cream

1/2 tsp. Vegetarian Worcestershire Sauce

2 1/2 tsp. Cream Style Horseradish

1/2 Cup Finely sliced Green Onions

Squeeze of Fresh Lemon

White Pepper

Sea Salt



Horseradish Chili Sauce (LV)

2 1/2 tsp. Cream Style Horseradish

1 1/2 Cup Ketchup

Squeeze of Fresh Lemon



Clear Sauces (V)

*As above except substitute Arrowroot for Corn Starch



Mock Tartar Sauce (V)

Nayonaisse

Sweet Pickle Relish

Cayenne Pepper



Mock Hollandaise Sauce (V)

Nayonaisse

Lemon Juice

Cayenne Pepper



Buttered Pecan Sauce (LV)

1/2 Cup Butter melted

1 tsp. minced Garlic

1/2 Cup finely chopped Pecans

1/2 tsp. Marjoram

2 Tbs. snipped Chives

2 Tbs. freshly squeezed Lemon Juice

Combine ingredients in sauce pan. Heat slowly to blend flavors without burning. Serve over vegetables.



Creole Sauce (V)

1 1/2 Cups Nayonaisse

1 Tbs. Lemon Juice or Vinegar

1 tsp. Prepared Mustard

1/4 tsp. Cayenne

Double Dash of Louisiana Hot Sauce



Wasabi Sauce (V)

1 1/2 Cups Nayonaisse

1 Tbs. Lemon Juice or Vinegar

1 Tbs. Wasabi

Dash of San-J Szchuan Hot Sauce



Teriyaki Sauce (V)

1/2 Cup Shoyu

6 Tbs. Red Miso

3 Tbs. Eden Mirin

3 Tbs. Turbinado or Raw Sugar

1/4 tsp. Dry Mustard

1 tsp. Minced Ginger

2 Cloves Garlic Minced

1 Tbs. Sesame Oil



Seoul Sauce (V)

1/4 Cup Shoyu

3 Tbs. White Miso

2 Tbs. Eden Mirin

2 Tbs. Turbinado or Raw Sugar

1/4 tsp. Dry Mustard

1 tsp. Minced Ginger

2 Cloves Garlic

1 Tbs. Sesame Oil

1 1/2 Cup. Tahini

Dash San-J Szechuan Hot Sauce. Mix together in Food Processor. Thin to desired consistency with boiling Spring Water



Tahini Sauce for Falafel

1 tsp. Minced Ginger

2 Cloves Garlic

1 1/2 Cup. Tahini

1/4 tsp. Cayenne Pepper

1/4 tsp. Ground Cardamom

1/2 tsp. Sea Salt

Mix together in Food Processor. Thin to desired consistency with boiling Spring Water



Basic Tomato Sauce (V)

Splash Extra Virgin Olive Oil

6 Cloves Crushed Garlic

1 Chopped Spanish Onion

1 # 10 Can Crushed Tomatoes

Fresh Sweet Basil

Thyme

Black Pepper

Sea Salt

1 Tbs. Raw Sugar

Sauté Garlic and Onions in Extra Virgin Olive Oil. When transparent add Crushed Tomatoes. Simmer Adding 1 Tbs. Raw Sugar to cut the acid. Add herbs close to the end of cooking.



Variations on the Theme

Add Mushrooms to the Sauté

Add Tofurky’s Italian Sausage

Add Green Bell Pepper to the Sauté

Add Rosemary to the herb collection.

Add Italian Blend Herbs to the pot

Add Goat Cheese to the finished product (LV)



Tescino Sauce (LV)

Sauté 2 Cups Sliced Baby Bella Mushrooms, Crimini Mushrooms, and Field Mushrooms in (EVOO) Extra Virgin Olive Oil with 6 Cloves Crushed Garlic

When golden add 6 ounces Boursin, or Allouette Garlic and Herb Cheese

Add 1/2 Cup Milk (add more for thinner sauce)

Stir until smooth.

Add finely sliced Fresh Sweet Basil and Spring Green Onions at the end.





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