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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.
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.
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)
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.
*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.
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
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.
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
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
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
Nayonaisse Sweet Pickle Relish Cayenne Pepper
Nayonaisse Lemon Juice Cayenne Pepper
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.
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
1 1/2 Cups Nayonaisse 1 Tbs. Lemon Juice or Vinegar 1 Tbs. Wasabi Dash of San-J Szchuan Hot Sauce
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
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
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
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.
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)
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. Return from Sauce Recipes to Sauces Return from Sauce Recipes to Your Vegetarian Kitchen Home Page
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