Recently in Sauces Category

2 Tbs. margarine
1 Tb. + 1 tsp. flour
1 tsp. grated lemon peel
1/4 tsp. dried dill weed
1/4 tsp. salt
1 c.milk
1 egg yolk, beaten
1 lb. cooked broccoli spears

1 small cooking apple, cored & cut into thin wedges
1 Tb. butter
1 c. apple juice
2 Tbs. each packed brown sugar & raisins
1 Tb. lemon juice
1 1/2 tsp. cornstarch
1/4 tsp. each ground ginger & dry mustard
1/8 tsp. ground cinnamon

2 Tbs. finely chopped canned jalapeno chiles
1 1/2 tsp liquid drained from canned jalapenos
1 1/2 tsps. finely chopped onion
1 1/2 tsps. finely chopped tomato

1 egg yolk
1 Tb. fresh lemon juice
1 tsp. chopped fresh parsley
1/2 tsp each: salt, pepper, tarragon
1-2 dashes hot pepper sauce
3/4 c. vegetable oil
1 ripe avocado, seeded, diced

1/4 c. sour cream
1/4 c. mayonnaise
1 Tb. Dijon mustard
1 tsp. prepared horseradish, opt

1/4 cup canned low-sodium chicken broth
1/4 cup full-bodied red wine
1/2 pound mushrooms, stems removed and discarded, caps sliced thin
2 tablespoons fresh goat cheese
2 tablespoons minced fresh parsley leaves

1/2 cup margarine spread
1/4 teaspoon garlic powder

1/2 cup milk
2 teaspoons cornstarch
1/4 cup Cheez Whiz
2 teaspoon juice from canned jalapenos (nacho slices)

1 10 3/4-ounce can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder