Caramelized Onion-Mustard Sauce

1 tablespoon butter
1 tablespoon vegetable oil
1 medium Vidalia or other sweet onion, halved, thinly sliced
2 tablespoons minced fresh thyme (or 1 teaspoon dried)
1/2 cup dry white wine
1 tablespoon sherry or cider vinegar
1/2 teaspoon white pepper
1/2 cup whipping cream
1-1/2 teaspoons Dijon mustard
Salt to taste
Minced flat-leaf parsley, for garnish

In a skillet over medium setting, heat butter and oil.

Add sliced onion and half the thyme. Cook, stirring occasionally over
medium-low heat, until onion is golden and very soft, about 20
minutes. Add
remaining thyme, wine, vinegar and pepper. Raise heat and bring liquid
to a
boil. Cook until onions are reduced to a glaze, about 5 minutes. Watch
that
onions do not burn. (Recipe can be done ahead to this point and set
aside.)

Add cream to onion mixture and bring to a simmer.

When sauce thickens, stir in mustard. Add salt to taste. Transfer to food
processor and puree. Pour into small decorative bowl and sprinkle with
parsley.

Makes 4 servings.

Quick Herb Butter Sauce
  
  4 tbsp butter
  1 chicken bouillon cube
  1/2 tsp dried herb, such as basil, thyme, dill, marjoram, herbes de Provence,
or Italian seasoning
  
  Put the butter in a 1-cup or larger glass measure.  Crush the bouillon cube
and place it in the measure with the butter.  Cover tightly with plastic wrap
and microwave on full power until the butter is almost completely melted, about
45 seconds.  Remove from the microwave and stir with a fork until the butter
melts completely.  Add the herb of choice and stir well.
  
  Serve at once, drizzling the butter sauce over cooked vegetables or seafood.
The sauce will keep, covered, in the refrigerator for up to a week.  If you
store it in a microwave-safe container, you can rewarm it by placing the open
container in the microwave, covering it with a paper towel, and microwaving at
full power for about 45 seconds, until butter has melted.

FOAMY  BUTTER  SAUCE

Place 2 eggs, 2 tablespoons fresh lemon juice and 1/2 teaspoon
salt in blender.  Bring 1 cup butter to boil slowly. 
Add to blender at low speed until well combined.  Let stand to
thicken.  Keep warm.  Serve on broccoli, asparagus or with
artichokes.  Yield: 1 2/3 cups.

DRAWN  BUTTER  SAUCE

3 tbsp. flour
3 tsp. butter
1 1/2 c. boiling water
3/4 tbsp. butter
1/2 tsp. salt

In a small pot, slowly melt 3 tablespoons butter.  Add flour,
stirring constantly.  Add water; cook for 5 minutes. 
Combine 3/4 tablespoons butter and salt.  Add to pot. 
Serve immediately over vegetables.  Serves 6.

Horseradish Sour Cream Sauce



Makes 1 1/2 cups



1 (8 ounce) container sour cream

1 cup milk

1 tablespoon creamed horseradish

1 teaspoon wet mustard

1 teaspoon white pepper



In a medium saucepan, over medium heat, combine sour cream and milk.

Stir constantly while heating. Add horseradish, mustard and white

pepper, stirring constantly. Reduce heat to low and let simmer for 5

minutes or until sauce is hot.



Serve over potatoes, vegetables, beef or seafood.

Fire Sauce



1 (6 ounce) can tomato paste

3 cups water

3 tablespoons vinegar

3 tablespoons finely minced canned jalapeño slices

1 tablespoon chili powder (Mexican, if you have it)

1 tablespoon dried onion flakes

2 teaspoons salt

2 teaspoons cornstarch

1 teaspoon cayenne pepper

1 teaspoon sugar

1/4 teaspoon onion powder

1/4 teaspoon garlic powder



Combine the tomato paste and water in a saucepan.

Whisk until smooth.

Add the remaining ingredients to the tomato mixture.

Heat over medium/high heat until it begins to boil.

Continue to cook, stirring often, for 4 to 5 minutes.

Remove from heat.

When sauce has cooled, pour into a glass airtight

container and refrigerate.

Stores well in the refrigerator.

Teriyaki Sauce

Prep: 5 min

Makes about 2/3 cup sauce



1/4 cup vegetable oil

1/4 cup soy sauce

2 tablespoons ketchup

1 tablespoon white vinegar

1/4 teaspoon pepper

2 cloves garlic, crushed



Mix all ingredients. Serving suggestions: pork,

chicken, shrimp, fish, vegetables

Peanut Sauce

Prep: 10 min; Cook: 10 min

Makes about 1 3/4 cups sauce



1 cup salted peanuts

1 cup flaked coconut

1 1/2 cups milk

3/4 teaspoon curry powder

1/8 teaspoon ground red pepper



1. Place 1/2 cup of the peanuts in blender or food

processor. Cover and blend on medium speed until

peanuts are coarsely chopped. Remove from blender;

set aside



2. Place remaining 1/2 cup peanuts and remaining

1-quart saucepan. Heat to boiling; reduce heat to low.

Simmer uncovered 5 minutes, stirring occasionally.

Serving suggestions: chicken, shrimp, pork or beef

Cheese Sauce for Veggies

Taste of Home



"This tasty cheese sauce, flavored with ground mustard, curry and

marjoram, is especially good over broccoli and cauliflower,<WBR>" notes Ruth

Bogdanski of Grants Pass, Oregon. "I like to add a sprinkling of

crumbled bacon on top."



SERVINGS: 12

CATEGORY: Side Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 10 min.



Ingredients:

2 cups (8 ounces) shredded cheddar cheese

3/4 cup plus 2 tablespoons evaporated milk

3/4 teaspoon ground mustard

1/2 teaspoon dried marjoram

Dash to 1/8 teaspoon curry powder



Directions:

In a small saucepan, combine all ingredients. Cook and stir over

medium-low heat until the cheese is melted. Serve warm over broccoli or

other cooked vegetables. Yield: 1-1/2 cups.