Friday, July 27, 2012

Saucy Sauce: Onion Sauce

Onion plus Bechamel Sauce

Cook 1 1/2 cups of sliced onions in salted water until nearly done. Drain them and dry off in butter in a saucepan. Add 2 cups of very thick Bechamel sauce. Season with salt, simmer and sieve. Heat again. Add butter or cream. Serve on braised gluten or tokwa/tofu.

Saucy Sauce: Aurora Sauce

Tomato Sauce and Bechamel Sauce

Mix Bechamel sauce with tomato sauce to give it a rosy-orange tint. Add butter away from the fire. Serve with eggs, gluten, and tokwa.

Saucy Sauce: Cream Sauce

Thick Cream and Bechamel Sauce

Prepare Bechamel sauce, thinned out with cream, well seasoned, and beaten with spatula. Strain it and instead of butter, mix in 1/2 cup thick cream away from fire.

Saucy Sauce: Golden Sauce

Hard-cooked eggs and Bechamel Sauce

Mix 2 chopped hard-cooked eggs in 1 cup Bechamel sauce. Season with salt, chopped parsley, and 1/2 teaspoon lemon rind.

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