Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

SAUCES FOR VEGETABLES

40. Vegetables may, of course, be served plain, but they are greatly improved in flavor, nutritive value, and often in appearance by the addition of a well-seasoned sauce. Numerous sauces are used for this purpose, the one to select depending somewhat on the vegetable, the method of cooking employed, and the flavor that is desired. Recipes for the sauces found to be most satisfactory are here given. It will be well to practice the making of these, so as to become familiar with them and thus know just what sauce is meant when reference is made to a particular sauce in the recipes for vegetables. The quantities given in the recipes for sauces will make sufficient sauce to dress the vegetables required for four to six persons. White sauce, which is probably the one that is used oftenest, may be made in various thicknesses, as has been explained previously. However, the medium white sauce has been found to be the one most nearly correct for vegetables and consequently the one most preferred.

MEDIUM WHITE SAUCE

• 2 Tb. butter
• 2 Tb. flour
• 1/2 tsp. salt
• Dash of pepper
• 1 c. milk

Melt the butter and add the flour, salt, and pepper. Pour into this the milk, which has been previously heated, and cook together until the flour thickens completely. Pour over the vegetable, from which the water has been previously drained, and serve.

VEGETABLE SAUCE

• 2 Tb. butter
• 2 Tb. flour
• 1/2 tsp. salt
• Dash of pepper
• 1/2 c. milk
• 1/2 c. water in which vegetable was cooked

Melt the butter, add the flour, salt, and pepper, and pour into this the heated liquids. Cook until the mixture thickens. Pour over the drained vegetable and serve hot.

DRAWN-BUTTER SAUCE

• 1/4 c. butter
• 2 Tb. flour
• 1/2 tsp. salt
• Dash of pepper
• 1 c. hot water

Melt the butter, add the flour, salt, and pepper, and pour into this the hot water. Boil for a few minutes and serve.

HOLLANDAISE SAUCE

• 1/3 c. butter
• 1 Tb. flour
• 1/4 tsp. salt
• 1/2 c. boiling water
• 1 egg yolk
• 2 Tb. vinegar or lemon juice

Melt the butter, add the flour, salt, and water, and cook until the mixture thickens. While still hot, pour over the slightly beaten egg yolk, beating constantly to prevent curding. Add the vinegar or lemon juice. Serve with vegetables that have been boiled in salt water.

SOUR-CREAM DRESSING

• 2 Tb. butter
• 2 Tb. flour
• 1/2 tsp. salt
• Dash of pepper
• 3/4 c. milk or sweet cream
• 1/4 c. vinegar

Melt the butter and add the flour, salt, and pepper. Pour into this the heated milk or cream, and allow the sauce to thicken. Then add the vinegar, stirring rapidly, and serve hot.

TOMATO SAUCE

• 1-1/2 c. stewed tomatoes
• 1 slice onion
• 2 Tb. butter
• 2 Tb. flour
• 1/2 tsp. salt
• Dash of pepper

Heat the tomatoes with the onion and force through a sieve. Melt the butter, add the flour, salt, pepper, and the strained tomatoes. Cook together until thick, remove, and serve hot with a vegetable.

MAÎTRE D'HÔTEL SAUCE

• 1/3 c. butter
• 1 Tb. chopped parsley
• 2 Tb. lemon juice
• 1/4 tsp. salt
• Dash of pepper

Melt the butter and add the chopped parsley, lemon juice, salt, and pepper. Mix well, and allow the whole to boil, but not to brown. Pour over the vegetable and serve.

PARSLEY-BUTTER SAUCE

• 1/2 c. butter
• 1 Tb. chopped parsley
• 1/2 tsp. salt
• Dash of pepper

Heat the butter in a saucepan until it is well browned, and then add the parsley, salt, and pepper. Allow the sauce to become hot, but not to boil. This is an excellent sauce to use over new potatoes or diced vegetables, such as turnips or carrots.