Pizza Sauce

We used this recipe for our pizza party up north. I believe tomato sauce as a general rule should not cook for hours, as some recipes suggest. The freshness is lost in my opinion. So I suggest you simmer it for just 30 minutes.

4 Tbsp olive oil

2 Tbsp butter

1 c onions, chopped

1/2 tsp celery salt

3-4 clove garlic, minced

28 oz tomato puree

4 Tbsp grated Parmesan cheese

2 tsp dried basil

2 tsp dried oregano

1 tsp kosher salt

1/2 tsp brown sugar

1/2 tsp black pepper

2 small bay leaves

2 tsp fennel seeds

1/3 c dry white wine

In a large skillet, melt butter with the oil. Add onion and garlic; sauté until soft and transparent. Add tomato puree and stir until smooth. Add remaining ingredients and simmer, 30-60 minutes. Remove bay leaves and spread sauce on your prepared pizza dough.

Orange Sauce

1 Tbs cornstarch
1/2 cup sugar
1/2 tsp salt
1 cup orange juice
2 tsp grated orange rind
1 Tbs butter
1 orange, sectioned

Mix cornstarch, sugar, and salt in pan. Gradually stir in juice; add rind. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add butter and orange sections. Beat until mixed well. Pour over French toast, pancakes, desserts. It would be good over gingerbread cake.

Tartar Sauce

1 c. mayonnaise (not salad dressing)

1 hard-boiled egg, finely chopped

2 tbsp. grated lemon rind

2 tbsp. lemon juice, fresh

2 tbsp. onion, finely minced

2 tbsp. sweet pickle, finely minced

1 tbsp. fresh parsley, snipped fine

1/2 tsp. salt

Combine all ingredients, blend thoroughly and store in air-tight container in refrigerator.

Lemon Cream Sauce

Serve over eggs benedict, or spoon over fresh steamed asparagus.

3/4  cup  butter, melted and cooled
3  egg yolks
2  tsp  water
1-1/2  Tbs  lemon juice
2  Tbs  cold butter
Salt and pepper
1/2  cup  whipping cream, lightly whipped

In heavy saucepan, over very low heat, beat egg yolks until thick. Beat in water and lemon juice. Add 1 Tbs cold butter; beat until thick. Remove from heat. Add 1 Tbs cold butter to stop cooking.

Slowly beat in the 3/4 cup cooled butter, several drops at a time. Add salt and pepper to taste, and more lemon juice, if needed.

Just before serving, fold in whipped cream. Serve warm, not hot.

Drawn Butter Sauce

A dipping sauce for seafood or fish.

1/4  cup  butter
2  Tbs  flour
1  cup  hot water
1  tsp  lemon juice
1/4  cup  finely chopped fresh parsley
Optional:
1/2  tsp  freshly ground pepper
2  Tbs  minced garlic

Melt  2 Tbs  butter in saucepan. Saute garlic (if using) until lightly browned. Slowly stir in flour and pepper. Cook and stir constantly until smooth. Add hot water and stir until mixture boils. Cook and stir for 5 minutes. Remove from heat. Add lemon juice alternately, with remaining butter, stirring until butter melts. Stir in parsley.

White Sauce (Medium)

We all need a basic recipe for white sauce when we're making something creamed, so here you go.

2  Tbs  flour
1/2  tsp  salr
Dash of pepper
2  Tbs  butter or margarine
1  cup  milk (whole preferred)

Melt butter in medium saucepan. Add salt, pepper, and flour. Slowly stir in milk, keeping the mixture smooth. Bring to a boil, stirring constantly. Use this as a base for macaroni and cheese, adding cheese to thickened sauce. Many other uses, including tuna fish on toast, or whenever you want to make a creamed vegetable.

Barbequed Rib Sauce

2  cups  ketchup
1/2  cup  lemon juice
1/2  cup  brown sugar, packed
1  Tbs  mustard
1/2  cup  chopped onion
1/4  cup  butter
1/4  cup  Worchestershire sauce
1  clove  garlic, finely chopped
1/4  tsp  salt
1/8  tsp  Tabasco sauce

Combine all ingredients in a saucepan; simmer gently for 20 minutes, stirring occasionally.