Not your average sauce

Surprise your taste buds with some new and different sauces…Take care and I’ll be seeing you around…agnes

Beer Sauce

1 tablespoon vegetable oil

1 tablespoon butter

1 clove garlic, minced

1 cup minced onions

1 tablespoon caraway seeds

Heat oil and butter in a large skillet and stir in remaining ingredients. Cook over medium heat, stirring constantly, until all is done (tender). Stir in:

1 bottle (12 ounce) bottle beer

1 can (10.5 ounce) undiluted beef consommé

Black pepper to taste

Bring to a boil, reduce to simmer, and cook for 15 minutes. Dissolve 1½ tablespoons of cornstarch in 1½ tablespoons of water. Stir in the hot liquid and cook, stirring until it thickens. Makes 2 cups. Serve with pan broiled pork chops.

Garlic Butter Sauce (Good on steak or potato.)

½ cup butter, melted

1 clove garlic minced

2 tablespoons whipping cream

2 tablespoons fresh lemon juice

Place butter over low heat, whisk in cream and garlic. Cook and stir over low heat for 1 minute. Whisk in lemon juice and remove from heat. Yields 2/3 cup

Dill Sauce

Delicious served on egg salad, with fish or cucumber and onion salad.

In a small mixing bowl put:

Juice of 1 lemon

2 teaspoons of fresh dill weed, minced

½ teaspoon fresh minced parsley

1 cup sour cream

Mix all together so that it is creamy. If necessary, add a little milk to make it thin enough to pour. Makes 1 cup.

Tartar Sauce

1 cup mayonaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

3 to 4 tablespoons minced dill pickles or minced stuffed olives

3 tablespoons minced fresh parsley

Place mayonnaise and mustard in small bowl. Stir in lemon juice. Place minced pickles or olives in paper towel and wring out excess liquid. Add to mayonnaise mixture with herbs and mix well. Season with salt, if desired.

Horseradish Sauce by Karen K. Will

1/3 cup Mayonnaise

1/3 cup sour cream

2 tablespoons heavy cream

2 to 3 tablespoons freshly ground horseradish

1 to 2 cloves garlic, minced

1 tablespoon freshly squeezed lemon juice or white wine vinegar

1 tablespoon fresh snipped chives, optional

1/4 teaspoon sea salt

Mix all ingredients together in medium bowl. Cover and refrigerate for at least 2 hours before serving. Yields 1 cup

Easy Mustard by Karen K. Will

1/2 cup yellow mustard seeds

1/2 cup dry white wine

3 tablespoons apple cider vinegar

1/4 cup water

4 teaspoons pure maple syrup

1/2 teaspoon ground turmeric

1/4 teaspoon fine sea salt

1/8 teaspoon fresh, finely ground black pepper

Combine mustard seeds, wine, vinegar and water in medium bowl. Let stand overnight. Dump seed mixture into bowl of food processor. Add maple syrup, turmeric, salt and pepper, and process until mixture is smooth and of desired consistency. Adjust with additional wine, vinegar, water or sweetener, 1 tablespoon at a time, if mixture is too thick for your liking. Pour into hot, sterilized pint jar and cap. Store in refrigerator for up to 6 months. Yields 1 pint

Health Tip: If you can’t afford a doctor, go to an airport – you’ll get a free x-ray and a breast exam, and; if you mention Al Qaeda, you’ll get a free colonoscopy.

From your friend…the sane one. HAVE A GREAT DAY!

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