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White Sauces

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White Sauces
Here is a thread just for white sauces. White sauces can be used for many pasta dishes, on eggs, omelets or even your favorite type of fish.

Please feel free to add any that you may have.Cool


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Almond Sauce In reply to
Almond Sauce
2/3 cup slivered almonds
2 tablespoons lard
2 cups seasoned chicken broth
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
Salt
Pepper
1/2 teaspoon ground cumin
Lightly sauté the almonds in lard. Place in a blender. Add 2 cups of the chicken broth and purée until creamy. Heat the oil in a Dutch oven and brown the flour until it is light brown. Add the almond mixture and cook over medium heat until creamy and thick, stirring constantly.
Taste for seasoning and adjust, if necessary. Add ground cumin and cover. Remove from heat. The sauce must be the consistency of heavy cream. If it becomes too thick, thin it with a little reserved chicken broth and cook, stirring, until of the desired consistency.

Serve over chicken and bake in oven at 325 for 1hr or serve over cooked pasta of your choice
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Bearnaise Sauce In reply to
1/4 cup tarragon wine vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 1/2 teaspoons dried tarragon
1/8 teaspoon pepper
1/8 teaspoon salt
3 egg yolks
3 tablespoons boiling water
1 cup butter, sliced into thin pieces
Boil vinegar, wine, scallion, tarragon, pepper and salt over medium heat until liquid is reduced to 2 tablespoons. Cool. Place egg yolks and water in top of double boiler. Have water in bottom of double boiler shallow enough so that it doesn't touch upper saucepan. Bring water in bottom of double boiler to barely boiling. Stir egg mixture constantly with wire whisk until it begins to thicken. Do not cook too long. Remove boiler from heat and add butter, one slice at a time, beating until dissolved. Remove top of double boiler from hot water. Blend in wine and vinegar mixture. Do not use an aluminum pan. Do not let sauce stand over heat. If prepared ahead, serve at room temperature. If sauce curdles, slowly add 1 tablespoon boiling water while beating with a mixer.
Yields 1 1/2 cups.
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Horseradish Sour Cream Sauce In reply to
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,pasta, vegetables, beef or seafood.
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Jalapeno White Sauce In reply to
2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon jalapeno juice or vinegar
2 tablespoons butter
1 tablespoon flour
1 finely minced jalapeno
2 ounces shredded Monterey jack or Monterey jack/
Cheddar cheese
Beat whipping cream over a high heat. Add sour cream as soon as whipping cream begins to boil. Reduce to medium heat when sour cream dissolves. Stir in chicken base and jalapeno juice. Simmer.
Make a roux by melting the butter, adding the flour and whisking until mixture turns a pale gold color. Add roux to cream mixture, whisking constantly until incorporated. Remove from heat and stir in jalapenos and cheese. Cool. Use warm or cold as a dip; or serve as a sauce over fish, chicken or pasta.
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Key Lime Hollandaise Sauce In reply to
6 egg yolks
1 1/2 tablespoons hot water
20 fluid ounces clarified butter
2 tablespoons Key lime luice, or more if needed
Pinch of salt
Cayenne pepper or Tabasco sauce, to taste
Combine egg yolks and hot water in a bowl and thicken over simmering water, whipping constantly. (Adding a little bit of the lime juice at this point will make the mixture more stable and less liable to "break."') When eggs are a smooth custard, remove from heat. Slowly add warm clarified butter, whipping constantly. Add Key lime juice, salt and cayenne pepper. Adjust flavor and consistency
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Hollandaise Sauce In reply to
A perfect recipe for Eggs Benedict,Pasta or steamed vegetables
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon lemon juice
1 teaspoon mustard
1/4 teaspoon paprika
Dash of hot pepper sauce
Salt to taste
In a small saucepan over medium-low heat, combine all ingredients. Stir until warmed through.
Makes 1 cup.
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Orange Hollandaise Sauce In reply to
Try drizzling this sauce over your salmon fillets or steaks.
1 cup (2 sticks) unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
1/2 teaspoon salt
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
Cayenne pepper, to taste
Melt butter slowly, then let it cool to lukewarm.
In a food processor, combine egg yolks, lemon juice, and salt by turning the motor on and off briefly. With the processor running, add the warm butter in a stream. Add the remaining ingredients and blend until well combined.
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Pina Colada Sauce for Shrimp, Seafood and Pasta In reply to
4 ounces pina colada mix
3 ounces sour cream
3 ounces drained, crushed pineapple
Mix all ingredients well.
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Quick Dill Sauce In reply to
1 1/2 cups mayonnaise
1/2 teaspoon dill weed
3 tablespoons lemon juice
Combine mayonnaise, dill and lemon juice. Chill one hour to blend flavors. Serve on vegetables, Pasta or fish.
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Ranch-Style White Sauce In reply to
Makes 1 1/2 cups.
1 1/2 tablespoons margarine
3 tablespoons all-purpose flour
1 1/2 cups fat-free (skim) milk
3 to 4 teaspoons dry ranch-style salad dressing mix
1/4 to 1/2 teaspoon white pepper
Melt margarine in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and pepper.
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Roasted Green Chile Hollandaise In reply to
Makes 2 cups.
3 egg yolks
3 tablespoons lemon juice
8 ounces butter, very soft or melted
3 tablespoons minced roasted green chile
1 scallion, minced
Pinch cayenne
Salt
In a bowl fitted into a sauce pan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.
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Mock Hollandaise In reply to
This is an excellent sauce to make up with pasta, fish and omelets.

Soup base cream of celery, chicken or mushroom. Mix in 1/4 cup mayonnaise, 3 tablespoons water and 3 teaspoons lemon juice. Season to taste.
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Speedy white sauce In reply to
Cream of celery, chicken or mushroom soup mixed with 1/2 cup sour cream. Add milk if needed. Season to taste.
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Basic Alfredo Sauce In reply to
For one pound of pasta.
1 cup heavy cream
2 cups Parmesan cheese
1/2 cup (1 stick) unsalted butter, softened
Nutmeg
In large heavy pan place 2/3 cups of the cream and all the butter. Simmer over low heat until butter and cream have thickened slightly (about 1 minute). Remove from heat, and add 1 pound of cooked and drained pasta of your choice. Return to heat. Toss to coat well. Add remaining cream, cheese and nutmeg. Toss again. Add salt and freshly ground pepper to taste.
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Pepperoni Chicken Pasta Sauce In reply to
1/2 pound pasta (your choice)
1/2 stick pepperoni
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano
1/2 teaspoon dried basil or 2 teaspoons fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound boneless, skinless chicken breasts
Olive oil
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 teaspoon crushed red pepper flakes (or more, to taste)
Cook pasta according to package directions. Chop pepperoni into 1/4-inch cubes. Cook in frying pan over medium heat, Remove from pan and set aside.
Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken into bite-size chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside.
Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes.
Serve over pasta.
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Shrimp and Clam Sauce In reply to
6 tablespoons olive oil
3 cloves garlic, minced
3/4 cup parsley, finely chopped
1 cup minced clams or mussels with liquid
1/2 pound shelled raw shrimp, cut into bite-size pieces
1/8 teaspoon oregano
Heat olive oil in a skillet. Add garlic and cook gently for 5 minutes.
Add remaining ingredients. Heat until bubbling and the shrimp are pink.
Serve at once over hot cooked seashell pasta (conchiglie) to complete the marine flavor.
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Super Clam Sauce for Pasta In reply to
1/4 cup olive oil
2 tablespoons margarine or butter
4 large garlic cloves, minced
1/3 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot red pepper flakes (optional)
1/4 teaspoon dried oregano
3 tablespoons freshly chopped parsley
4 large plum tomatoes, peeled, chopped into 1/2-inch pieces,
then seeded (seeding is optional)
1 (10 ounce) can baby clams, include liquid
1 (10 ounce) can clam nectar
1 tablespoon lemon juice, freshly squeezed

In a large frying pan or skillet, add olive oil, margarine or butter, garlic and onion and sauté for 3 to 4 minutes or until onions are translucent.
Add salt, pepper, red pepper flakes, oregano, parsley and tomatoes and simmer for 10 minutes. Add clams, clam nectar and lemon juice and reheat; simmer for 2 to 3 minutes; DO NOT OVERCOOK CLAMS.
Serve hot over hot pasta of your choice. Excellent served with fresh Spinach Linguini.
Makes about 4 cups sauce.