Lemon Sauce
Ingredients:
1/4 cup chicken broth or water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons catsup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water
Cooking Instructions:
Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in 1-quart saucepan. Mix cornstarch and water and stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate.
Serve with appetizers.
BECHAMEL SAUCE
Ingredients:
4 tablespoons butter (no substitute)
1/4 cup unsifted flour
2 cups milk
1/2 teaspoon salt (approx.)
1/8 teaspoon white pepper
2 tablespoons minced yellow onion
2 oz. ground veal (use only if sauce is for meat or poultry)
1 small sprig fresh thyme or a pinch of dried thyme
1/2 bay leaf
Pinch nutmeg
Cooking Instructions:
Melt 3 tablespoons butter in a double boiler top over direct moderate heat; blend in flour, slowly add milk, and heat, stirring, until thickened. Mix in salt and pepper. Set over simmering water. Stir-fry onion in remaining butter for 3-5 minutes over moderate heat until limp. Add veal if sauce is for meat or poultry, and stir-fry until no longer pink. Add to sauce along with remaining ingredients; cover and cook 1 hour over simmering water; beating now and then with a whisk and scraping bottom and sides of pan with a rubber spatula. Strain sauce, taste for salt and adjust.
Serve hot or use as a base for other sauces.
Additional Comments:
Be careful when removing lid not to let the water condensed
on the lid drop in the sauce.
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