Category: Sauce Recipes

• 1/2 pound store cheese, diced very small
• 1 cup evaporated milk
• Scald milk over hot water.

Add the cheese and continue cooking until cheese is melted, or about 5 minutes. Stir constantly while cooking to keep sauce smooth and well blended.

• 2 tablespoons butter, melted
• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon salt
• pinch of pepper
• 1 egg yolk, beaten
• 1 cup grated store cheese (1/4 pound)

Stir flour into melted butter, add salt, then add the milk slowly, stirring continuously. Add pepper and cook about 4 minutes over very low heat, stirring all the while to prevent lumping. Add cheese and keep hot over boiling water until cheese is melted and has blended with sauce. Just before serving, stir sauce into the beaten egg yolk and return to heat. Stir 1 minute, then serve.

For the classic shellfish sauce, mix 3 tablespoons each of ketchup, prepared horseradish, and lemon juice, 1 teaspoon Worcestershire sauce, hot pepper sauce to taste and, if you wish, 1 tablespoon chopped onion. Serve with chilled, cooked shrimp or crabmeat or with chilled raw clams or oysters.

Green mayonnaise also enhances cold seafood. Mix together 1 tablespoon each of chopped spinach, fresh chives, dill, and parsley. Stir the herbs into 1 cup mayonnaise. Experiment with other green herbs.

Remoulade is another good accompaniment to seafood. To 1 cup mayonnaise add 1 tablespoon chopped parsley, 1 chopped hard-cooked egg, 1 minced garlic clove, and 1 teaspoon Dijon mustard.