APPETIZING SAUCE

Wairarapa Times-Age, 13 May 1938, Page 5

APPETIZING SAUCE

ADDS SPARKLE TO DISHES. There’s nothing like an appetising sauce to give that fascinating sparkle to dishes. Mock Hollandaise Sauce Melt 2 tablespoons butter in double boiler over low flame, then add 2 tablespoons flour, stir to a smooth paste. Add 1 cup milk gradually, stirring constantly. Add seasonings of 1 teaspoon 'salt 1 teaspoon pepper and a Dash of cayenne. Beat the yolk of 1 egg well and add. Continue stirring and add Juice of -J lemon. Remove from fire. Slowly add Mayonnaise and blend. Mayonnaise Cream Sauce The use of mayonnaise in making cream sauce (or white sauce) makes it “failure proof.” This may be used at any time instead of the more conventional white sauce and is more piquant in flavour and more creamy in colour. Melt 2 tablespoons butter in double boiler and blend with 2 tablespoons flour. Add 1 cup milk i teaspoon salt Dash white pepper, stirring constantly. Cook until entirely smooth. Remove from fire and slowly add cup mayonnaise. Continue stirring.

Makes one cup sauce. Spanish Sauce > Chop together * cup stuffed olives l-Bth cup chopped onion J cup green pepper. Fry in 1 cup olive oil until browned slightly Add 3 tablespoons flour, stirring to mix well. Add 1 cup fish stock and cook, stirring constantly until thick and smooth. Add 1 teaspoon Tarragon vinegar and 4 teaspoons lemon juice . Salt, if needed Paprika. Lemon Sauce Melt ■1 cup butter. Add 2 tablespoons lemon juice 1 tablespoon parsley Paprika. If a thinner sauce is desired, 2 tablespoons boiling water may be added.