My Basic Sauces

From my collection of handwritten recipes 1964.

• Ready In: 15 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 1  cup  tart  fruit juice
• 1  cup water
• 1 1⁄2 tablespoons cornstarch
• 1⁄3 cup sugar
• 3  tablespoons butter
• 1⁄2 teaspoon salt
• 3  tablespoons flour
• 1⁄8 teaspoon pepper
• 1  cup  hot milk (or beef or chicken stock)
• 1  pint sour cream
• 1  teaspoon pure vanilla extract
• 1  tablespoon sugar

Directions

1. For Red Sauce: Put fruit juice and water on to boil. Mix cornstarch and sugar with a little cold water and add slowly to the boiling liquid. Stir until smooth. Cook for a few minutes, then remove from fire and let cool. Very good served on custards or puddings. Makes 2 cups.
2. For Basic Sauce: In the top of a double boiler melt the butter over low heat. Remove from heat and stir in flour, salt, and pepper. Add hot liquid, return to to heat and cook, stirring until sauce is thick. Cook, over simmering water, covered, for 10 minutes. Makes 1 cup.
3. For Sour Cream Sauce: With a fork, mix sour cream, vanilla and sugar until well blended. Makes 2 cups.
4. For Mornay Sauce: Add to basic sauce using milk, 1/2 cup heavy cream, 2 Tblsp. grated swiss cheese and 2 Tblsp. parmesan cheese. Makes 1 cup.
5. For Cream Sauce: Same as basic with milk. Add 1/2 cup heavy cream. Makes 1 cup.
6. For Sherry Cream Sauce: Make basic sauce with chicken stock. When cooked, stir in 1/2 cup heavy cream and 1-2 Tblsp. sherry to taste. Makes 1 cup.
7. For Newburg Sauce: Make basic sauce with milk. When cooked, stir in 1/2 teaspoons paprika, dash cayenne, 2 eggs yolks lightly beaten with 1/4 cup cream and 2 Tblsp. sherry. Makes 1 cup.