Sauces on the Square. . .

Yes, as everyone knows by now, I hope, I have moved back on the square and we love it. The menu is the same for now but as the summer gets here, I will be adding some new items. No, you have to wait to find out what these new things will be. I was asked a few weeks ago for some sauce ideas. My friend wanted to just add a sauce to basic meat for a change and to keep it simple. Well, most sauces can be simple and really change up your dinner or dessert. These are some I use and enjoy. Blender Hollandaise Sauce In your blender add: 2 egg yolks 1/2 teaspoon mustard, I use a spicy or brown mustard 2 dashes of white pepper In a sauce pan, melt 1/2 cup of butter. While the blender is running, remove the center hole and drizzle in the melted butter. That’s it. Pour onto broccoli, green beans or asparagus. Horseradish Cream Sauce 1/2 cup of heavy cream 1 Tablespoon sugar 3 Tablespoons white wine vinegar 6 Tablespoons horseradish Mix all of the ingredients in a bowl. This can be stored in the frig for about a week. I like to serve this with roast beef but it is also good with cold meats or as a dip for vegetables. Jezebel Sauce This is great old sauce that has been used for years, but is still one of the best, I think, for ham or pork. I also use it with chicken or turkey. In a small sauce pan add: 1 jar of apple jelly 1 jar of peach or apricot preserves 1-2 tablespoons of spicy mustard or 1 tablespoon of dry mustard 1-2 tablespoons of horseradish As you heat this, use a whisk so the ingredients will blend. Apple Carmel Sauce I use this sauce on ice cream or pound cake. In a sauce pan add; 1 can of apple pie filling 1 bottle of butterscotch sauce’the one you get to top ice cream. 1 cup of heavy cream Just heat this slowly and enjoy. You can also add some chopped pecans or walnuts if you like…. White Chocolate Sauce Get that small sauce pan out again and add: 1 cup heavy cream 1/3 cup milk 1-2 strips of orange peel’if you have some. it gives the sauce a wonderful hint of orange. Heat this to a soft boil. Reduce the heat and simmer for 2-3 minutes: then remove the orange peel. In a bowl, melt 8 oz. of white chocolate, broken into pieces, over a small pan of boiling water. Gently pour the hot cream and milk mixture into the melted chocolate, stirring constantly until smooth. You can serve this warm or set aside to cool to room temperature. That’s it for this week. Hope you enjoy the sauces. Until next time…HAPPY DINING……BARBARA

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