My Basic Sauces Recipe

Name: My Basic Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup tart fruit juice; 1 cup water; 1 ½ tablespoons cornstarch; ⅓ cup sugar; 3 tablespoons butter; ½ teaspoon salt; 3 tablespoons flour; ⅛ teaspoon pepper; 1 cup hot milk (or beef or chicken stock); 1 pint sour cream; 1 teaspoon pure vanilla extract; 1 tablespoon sugar

Servings: persons

1 cup tart fruit juice
1 cup water
1 ½ tablespoons cornstarch
⅓ cup sugar
3 tablespoons butter
½ teaspoon salt
3 tablespoons flour
⅛ teaspoon pepper
1 cup hot milk (or beef or chicken stock)
1 pint sour cream
1 teaspoon pure vanilla extract
1 tablespoon sugar

1
For Red Sauce: Put fruit juice and water on to boil.
2
Mix cornstarch and sugar with a little cold water and add slowly to the boiling liquid.
3
Stir until smooth.
4
Cook for a few minutes, then remove from fire and let cool.
5
Very good served on custards or puddings.
6
For Basic Sauce: In the top of a double boiler melt the butter over low heat.
7
Remove from heat and stir in flour, salt, and pepper.
8
Add hot liquid, return to to heat and cook, stirring until sauce is thick.
9
Cook, over simmering water, covered, for 10 minutes.
10
For Sour Cream Sauce: With a fork, mix sour cream, vanilla and sugar until well blended.
11
For Mornay Sauce: Add to basic sauce using milk, 1/2 cup heavy cream, 2 Tblsp.
12
grated swiss cheese and 2 Tblsp.
13
parmesan cheese.
14
For Cream Sauce: Same as basic with milk.
15
Add 1/2 cup heavy cream.
16
For Sherry Cream Sauce: Make basic sauce with chicken stock.
17
When cooked, stir in 1/2 cup heavy cream and 1-2 Tblsp.
18
sherry to taste.
19
For Newburg Sauce: Make basic sauce with milk.
20
When cooked, stir in 1/2 teaspoons paprika, dash cayenne, 2 eggs yolks lightly beaten with 1/4 cup cream and 2 Tblsp.
21
sherry.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup tart fruit juice, 1 cup water, 1 ½ tablespoons cornstarch, ⅓ cup sugar, and more.

Yes, My Basic Sauces falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Basic Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions