I thought you might like easy access to find basic recipes. The first one is for White Gravy/Sauce. Some people do not like this type of gravy because they believe that it takes like paste. What they have eaten probably does. The trick to making good White Gravy/Sauce is the length of time cooking it. Most recipes say to cook it until it is bubbling which takes 5 to 10 minutes. They also start out with 2 to 3 times the amount of flour that is needed.
Try this version and you will change your mind. Remember it is going to take about 30 minutes to prepare.
You will need to address the "fat" that you use for this gravy/sauce. That is because different "fats" lend distinct flavors. Butter will have a sweet, nutty flavor; margarine will have a nutty flavor, and shortening will have a non-descript flavor.
Each of these flavors is important because each is needed to layer flavors for different dishes. Using butter creates Bechemel, which is used in French Cooking. I would not use margarine or shortening in a French dish because the gravy/sauce would not be able to stand up to a classic French recipe. However, to have biscuits and gravy, I use shortening. It lets the biscuits shine through.
White Gravy
1 Tablespoon Butter, Margarine, or Shortening
1 Tablespoon Flour or Corn Starch
2 Cup milk
1/4 teaspoon salt, or to taste
Melt Butter, Margarine or Shortening in a saucepan over low-medium heat, stir in Flour or Corn Starch, blending well with a whisk. Add milk and whisk. And whisk. And whisk. You will need to stay with it. Taste it occasionally. You will be able to taste when the flour is cooked. It takes 25 to 30 minutes.
It is worth it.
Easy Cheese Sauce
To make an easy cheese sauce, after cooking the the White Gravy/Sauce, add a cup of shredded cheese. It is an easy sauce for sandwiches and vegetable.
Easy Hollandaise
Place 3 egg yolks and 2 Tablespoons of lemon juice in a blender and pulse. Heat 1/2 cup of butter until completely melted. Remove the little cap of the blender, (NOT THE LID). Turn blender on high speed and slowly pour in the blender through the little opening. Blend until fluffy. About 30 seconds.
Mornay Sauce
1 Tablespoon of Butter
1 Tablespoon of Corn Starch
1 12-ounce can of Condensed Milk(Pet Milk, not Eagle Brand Sweetened condensed milk)
1/4 cup of grated fresh Parmigianio Cheese
1/4 cup of grated Gruyere, Swiss or other white cheese
Salt to taste
Melt butter over medium heat, in a small sauce pan. Add corn starch and whisk. One the cornstarch is combined add milk. Whisk to combine. Once the sauce starts to boil, whisk until the sauce is thickened. This will take about 20 to 25 minutes. Remove from heat and add cheese. Whisk until smooth. Once the sauce cools, it will thicken. So if you need to loosen it later, add 1 teaspoon of butter and return to heat, whisking constantly.
Chris' Pot Sticker Dipping Sauce
1 Tablespoon Sriacha Chili Sauce
1/4 cup of Rice Vinegar
1/4 cup of Low Sodium Soy Sauce
1/2 teaspoon of Sesame Oil
2 Green Onions, washed, peeled, and sliced
Combine all ingredients in a jar with a tight fitting lid and shake until combined. Refrigerate until serving.
