Old Fashioned Cream Sauce Recipes

OLD-FASHIONED CREAMED PEAS

Steps:

• Cook peas according to package instructions. I prefer this method. In a small saucepan, boil a small amount of salted water (approximately 4 cups). Pour the boiling water over the frozen peas just until they are covered. You may not need all the water. Let sit for 3 to 5 minutes or until cooked.
• In a medium saucepan, melt butter. Add flour and stir until smooth. Let cook for additional 30 seconds to remove raw flour taste.
• Over medium heat, slowly add in half and half to the butter/flour mixture while constantly whisking. Bring to a boil while constantly whisking, and let boil for approximately three minutes until it thickens.
• Add salt and pepper to the sauce.
• Drain the peas, and add to the white sauce; stir. Cover with a lid and cook until the peas are hot and the sauce is creamy, approximately 2 to 3 minutes.
• Taste, add more salt and pepper if needed.

MOM'S OLD-FASHIONED CHOCOLATE SAUCE

Steps:

• Mix the first four ingredients over medium heat. Once the mixture boils, boil for 3 minutes, stirring constantly. Remove from heat and add vanilla.
• Can serve hot or cold over ice cream. Other serving ideas: mix 1-2 tsp with cold milk for chocolate milk; mix 1-2 tsp with hot milk for hot chocolate; or use this as a sauce over cheesecake.

OLD FASHIONED FISH CAKES WITH SOUR CREAM SAUCE

Steps:

• Cook the shallots in butter with garlic and lemon rind for a few minutes.
• Mix the fish, breadcrumbs, herbs and shallot mixture together.
• Add the eggs, salt and pepper.
• Shape the patties.
• Heat oil in a pan and shallow-fry the fishcakes on a medium heat until they are golden brown on both sides.
• Serve warm with a sour cream sauce.
• To make the sour cream sauce: Mix together ingredients and refrigerate before serving.

MONIKA MAGEE'S OLD-FASHIONED KOHLRABI WITH CREAM SAUCE

Steps:

• Peel the kohlrabi, slice into quarter-inch-thick slices, then cut the slices into matchsticks a quarter-inch broad. Set aside.
• Make the sauce. Melt the butter in a small, heavy saucepan, stir in the flour and cook over very low heat, stirring often, for 15 minutes.
• Add the milk in a thin stream, beating with a wire whisk. Raise the heat to low-medium, stir in the half-and-half and cook the sauce, stirring almost constantly, until it smoothly coats a spoon, about 10 minutes. Keep warm over very low heat, stirring from time to time.
• Put the kohlrabi in a basket steamer over boiling water and cook for 8 to 10 minutes, or until just tender. It should be firm to the bite but not Chinese-crisp.
• When the kohlrabi is almost done, beat the egg yolk in a heatproof bowl, beat in a bit of the warm sauce and then add the yolk mixture to the saucepan. Cook, stirring, until the sauce is very thick and hot, but do not let it boil.
• Season the sauce with salt to taste and just enough nutmeg to give a toasty flavor without being too assertive. Remove the basket from the steamer and toss the contents gently until the surfaces are completely dry, then combine the kohlrabi with the sauce and serve at once.

OLD FASHIONED SOUR CREAM SALAD DRESSING

Steps:

• Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved.
• Whisk in sour cream, blending until smooth.