Category: Sauces and marinades

Basic White Sauce

Source & History

This one of the few things that I remember from Home Economics classes at high school – how to make white sauce. I hated those classes – mostly because of the teacher. Whenever I visualised Professor Dolores Umbridge when I was reading the Harry Potter books, my high school home economics teacher was the person I saw.

Notes

  • the rules for white sauce are:  the basic measurement is 1 tbsp flour, 1 tbsp butter & 1 cup of milk. The thicker you want the sauce, the more flour & butter per cup of milk, always keeping the quantities of flour & butter equal.
  • I discovered recently that you can substitute a light olive oil for the butter and the sauce is still fine.
  • You can make this much more easily in the microwave
  1. Melt the butter, stir in flour & seasonings, heat on high 1 minute.
  2. Add milk, heat on medium until the sauce thickens, stirring with a whisk every couple of minutes
  • To make this into cheese sauce [for cauliflower, broccoli & to use in lasagna], after the mixture has thickened just remove from the heat and stir in a handful of grated cheese. The heat of the sauce will melt the cheese while you stir.
  • If you are making this on the stove, stir continually or it will go lumpy and there is nothing worse than lumpy white sauce.

Gram’s Barbeque Sauce

Source & History

This is barbeque sauce the way Gram used to make it. She would have used French’s mustard (which you can get in Australia now) rather than any other brand’s American mustard.

This recipe has been passed around the family a lot. In fact, at one point it was the ‘secret’ basting sauce that Pam’s sister Penny used in her take-away shop in Rockhampton. I use it for pork spare ribs and the top of the meat loaf. Pam got the recipe from me & started using it when she made little appetizers on toothpicks with pineapple, kabana & onion. She browned them on the barbeque and basted with this sauce (maybe she still does).

Notes

  • Be careful, the brown sugar, plus the sugar in the tomato sauce means that this will burn relatively easily. A little scorching adds a nice flavour but don’t overdo it!

Kitchen Wisdom

If you are having a big cooking session, keep a jug of hot water handy for rinsing knives, forks & spoons so that they can be used again immediately.

Condensed Milk Mayonnaise

Source & History

The source of this one is easy – the condensed milk tin.

nestle-condensed-milk

Notes

  • These days I would probably make this with the 99% fat-free condensed skim milk. I have been making rum balls with it for about 3 years and no one can tell the difference. I would also be using freshly ground pepper for the seasoning.
  • Keeps well in a jar in the refrigerator.

Marinade for Meat

Source & History

This is the recipe that Pam gave me (a long time ago) when I was looking for a simple way to marinade meat.

Microwave Caramel Sauce

Source & History

My mother used to serve caramel sauce with the Christmas pudding, as well as Hard Sauce. Again, this isn’t her recipe but one which was quick, easy & painless.

Notes

  • I used salted butter to get a salted caramel taste
  • I stored this in the fridge & reheated it when I wanted to use it – several times, either in the microwave or on the stove.