The Sauce that Makes it All Slide Down-- Part Two

Okay, the previously posted recipe was only part of the blog, but once I'd added it, the darn thing wouldn't let me type my comments below.

I'm big on sauces because I need them to swallow many meats. Even the softest and smallest can cause me a bit of distress, so a sauce smooths the way and keeps me from insulting the host or embarrassing myself. (Nothing like throwing up your own cooking to impress the guests, right?)

The White Sauce and its variations are a large part of my secret recipes, but there are tricks.

1. Use Wondra Flour when you can get it. This flour is ground extra fine and is made for use in sauces and gravies. Yes, you can use regular AP flour, but you're risking lumps. Do yourself a favor and sift the AP flour first.

2. Use a whisk to stir the flour and butter together, then slowwwwly whisk in the milk and other ingredients.

3. Don't turn your back on this recipe, not for a second. Line up your ingredients and measure them out before you start melting that butter so you can grab and dump with one hand while whisking with the other.

4. Note that I added the calories and carbs to the side and underlined what dish goes with what sauce.

5. Frankly, the cheese sauce goes in any dish where you might use cheese, and the cheese can be varied out for different flavors. Shredded Cheddar is the most common, but shredded swiss is marvelous over Spam and frozen mixed veggies for a fast meal on the cheap.

6. Use Creole Seasoning (like Tony Chachere's) in place of the chili powder in the Mexicali Sauce for a nice Cajun flavor. Add bell peppers, onions, and celery to the beef, pork, chicken, and/or shrimp, and you have a meal for no trouble!

Play with your sauce once you're comfy. You'll love how you can make anything tasty! My fussy "I hate broccoli" DH swears I could put these sauces over a brick and he'd eat it.

Can't wait to try these! Thanks!

Thanks, BG. I'm getting that Back to Basics section of the cookbook together right now. Between the broths, sauces, homemade mayo, and a few other little additions, this is fun! Pretty soon, my friends and I will be doing preserving! We're trying out a pile of recipes for that this year after the success of the pickles last year.