All Purpose Cream Sauce Mix Food

CLASSIC MORNAY SAUCE

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

EASY CREAM SAUCE

Steps:

• Gather the ingredients.
• Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Keep warm.
• Melt the butter in a separate saucepan over medium-low heat.
• Add the flour and stir until the mixture is well blended to make a roux . Continue cooking, stirring, for 2 minutes. Make sure it does not turn brown.
• Gradually stir the hot milk into the flour and butter mixture. Cook over medium heat, stirring constantly, until the sauce begins to boil and thickens. Simmer, frequently stirring, over very low heat for 5 minutes.
• Stir in the cream and wine, if using. Season with salt and pepper and add a little nutmeg if desired. Serve immediately and enjoy.

HOMEMADE WHITE SAUCE MIX

Steps:

• In ​a medium bowl, combine the dry milk powder, flour, salt, and white pepper (if using) and mix well with a whisk.
• With a pastry blender or two knives, cut in the butter or margarine until mixture resembles cornmeal and no large pieces of butter remain.
• To make white sauce using the mix, combine 1/2 cup mix and 1 cup cool water in a small saucepan.
• Cook over low heat until smooth, stirring constantly with a whisk. Season as desired. Makes about 1 cup sauce.

WHITE CREAM SAUCE

Steps:

• In a saucepan stir together cream, flour and juice from a lemon. Cook until thickened.

ALL PURPOSE BLUEBERRY SAUCE

Steps:

• In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste.
• Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally.
• Mix cornstarch with the 2 Tablespoons water.
• Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens.
• Serve sauce warm or cold.

ALL-PURPOSE CREAM SAUCE MIX

Steps:

• In a storage container with tight-fitting lid, combine all ingredients; mix well.
• Seal tightly and store in a cool,dry place.
• Stir or shake before each use.
• Uses: Substitute for condensed cream soup: Combine 1 1/4 cups of water and 1/2 cup of the above sauce mix in a small saucepan; blend well.
• Cook over medium heat 6 to 8 minutes or until mixture boils, stirring constantly.
• Reduce heat; simmer 1 minute, stirring constantly.
• This equals 1 (10 3/4 oz) can of condensed cream soup.
• Substitute for a medium white sauce: Combine 1 cup water and 1/4 cup of sauce mix in small saucepan; blend well.
• Cook over medium heat 5 to 6 minutes or until mixture boils, stirring constantly.
• Reduce heat; simmer 1 minute, stirring constantly.
• How about sausage gravy?
• Use the medium white sauce and add crumbled,cooked and drained sausage.

ALL- PURPOSE CHINESE WHITE SAUCE

Steps:

• Pour chicken, pork or vegetable stock into a resealable glass jar. It's best to use home-made stock but you can use store-bought as well. If you use store-bought prepared stock, try to use a pure stock without any other flavorings added (herbs, spices, etc.), as usually store-bought stocks are usually made for western cooking.
• Next, add the garlic, ginger, and scallion whites. It's best if these aromatics are very finely minced. Add, salt, sugar, white pepper, sesame oil, oyster sauce (or vegetarian oyster sauce), and MSG if using.
• Seal, and shake well to combine. Store in the refrigerator for up to 1 week. Shake before using. Makes enough sauce for 4-6 dishes.
• Take your sliced meat, and velvet it using our method for velveting beef, velveting chicken, or velveting pork.
• Bring 4 to 6 cups of water to a boil, and blanch the vegetables and tofu for 30 to 60 seconds. Drain thoroughly and set aside. (Blanch in 2 batches if you have lots of vegetables, or if vegetables require different cooking times. Dense vegetables like carrots will take a little longer than snap peas, for example).
• Heat your wok over high heat until it just starts to smoke. Use 2 tablespoons of vegetable oil to evenly coat the wok. Spread the velveted meat in the wok in one layer. Sear for 30 seconds on each side. Remove from the wok and set aside. Note, instead of searing the meat, you can also blanch it; just reduce oil to 1 tablespoon for stir-frying.
• Next, without washing the wok, reheat your wok over high heat, and add the blanched vegetables and Shaoxing wine. Stir everything together, and add the meat.
• Add ½ to ¾ cup of your white stir-fry sauce, and stir-fry everything together to deglaze the wok. Keep cooking until the sauce comes to a full simmer.
• Mix the cornstarch and water into a slurry. Move the pork and vegetables to the sides of the wok. There should be a little well of sauce/liquid at the center of the wok. Pour the cornstarch slurry into the liquid, stirring constantly, until thickened.
• Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve over steamed rice.

ALL-PURPOSE MEAT SAUCE

Steps:

• In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain. Stir in all remaining ingredients. Simmer, uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Serve over pasta or rice, or use for making lasagna, pizza, chili dogs, tacos or sloppy joes.