February 16, 2009

Gettin' Saucy...

Since I have ditched all things tomato (including basic marinara/spaghetti/pizza sauce), I have started using some basic white sauce recipes for pastas and pizza. Here they are:

Basic White Sauce
Makes enough sauce for a lasagna or plenty for 1 lb. of cooked pasta.

1/4 cup butter
2 teaspoons minced garlic
3 1/2 cups milk
6 tablespoons flour

1. Saute garlic in butter over medium heat until tender and fragrant.
2. Mix flour and some of the milk in a measuring cup well and add to butter and garlic. Add the remaining milk.
3. Cook, stirring constantly, until thickened.

-Add a large pinch of ground nutmeg for a fun flavor change.
-Add 2 or more tablespoons dried basil or other herb.
-Add about 1/2 cup (to taste) grated parmesan cheese after cooking.
-Add about 1/4 cup (to taste) prepared pesto.

Cheese Sauce
Great for topping veggies or I like to use this over breaded chicken and add some steamed or cooked broccoli and serve over rice.

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 + cup shredded cheese (to taste)
Salt & pepper (to taste)

1. Melt butter over medium heat (don't brown).
2. Add butter and whisk to get rid of clumps.
3. Add milk and cheese.
4. Stir, simmer for 5 minutes.
5. Add salt & pepper to taste.

-Add 1/8 - 1/4 teaspoon cayenne pepper to make it zesty.
-Substitute 1 teaspoon Dijon mustard for all the cheese to make a Dijon Sauce.

Last Minute Pizza Sauce
Makes sauce for 2 pizzas

1/4 cup grapeseed oil (you can use olive oil, but grapeseed oil is my oil of choice)
3/4 cup Half and Half or milk
1/4 teaspoon garlic powder
Grated Parmesan cheese (to taste)

I mix the first three ingredients in a glass measuring cup and heat in the microwave for a bit (watch for foaming over - it can get messy) and then add the Parmesan cheese and mix and pour half on each uncooked pizza crust.

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