Feltner Sauce Recipes

BECHAMEL SAUCE

Steps:

• Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
• Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
• Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
• Whisk in the nutmeg and the cheese, and serve at once

DAD'S MUSHROOMS

Steps:

• Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.
• Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.

FELTNER BROTHERS' PARTY SLIDERS

Steps:

• For the sliders: In a large bowl, combine the beef with some garlic powder, paprika, thyme, Worcestershire, salt and pepper and gently mix. Measure out the beef mixture in a 1/3-cup measure to ensure equal slider size. Roll the measured beef mixture into balls.
• Heat a skillet over medium heat and smash the balls in the skillet to create slider patties. Cook to medium, then choose from the following topping combinations.
• For the shroom swissalaka sliders: Add slices of Swiss cheese to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, Grilled Onions and Dad's Mushrooms and serve.
• For the brobecue sliders: Add slices of Cheddar to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, Grilled Onions, BBQ sauce and bacon and serve.
• For the guac-this-way sliders: Add slices of Cheddar and pepper Jack cheese to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, guacamole, lettuce, tomato and tortilla chips and serve.
• Combine the mayonnaise, ketchup and sriracha in a bowl and mix together.
• Heat the oil in a large skillet over medium heat. Add the onions, salt, pepper and garlic powder and stir. Cook, stirring occasionally, until the onions are softened and start to caramelize, 12 to 15 minutes.
• Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.
• Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.

HABANERO SAUCE

Steps:

• In a food processor, finely chop the carrots and habanero peppers. In a small saucepan heat the butter and add the chopped garlic. Then add the carrot and habanero mixture and saute until carrots are soft. While stirring add the apple cider vinegar and salt and pepper, to taste. Then add the water and simmer until mixture is thick enough for spreading.