Here are speedy fixes to slather over cooked rice, rotisserie chicken, open-face turkey sandwiches, or mashed potatoes.
You might be thinking these sauces sure sound a lot like gravy. But here's the difference: Gravies require pan drippings, while sauces do not. Gravy is a sauce, but not all sauces are gravy. However that technicality isn't really important. Getting flavorful food on the table is. And these recipes do just that.
Steps to Successful Sauces
Follow these guidelines for perfect Onion Sauce, Mushroom-Onion Sauce, and Beef-Onion Sauce.
- Sauté onion in melted butter until lightly browned.
- Whisk in flour, whisking constantly, until the flour is fully combined with the butter.
- Keep whisking, and cook until flour is lightly browned.
- Gradually add chicken or beef broth, straight from the can, whisking the entire time until smooth. If lumps start to form, remove pan from heat to stop cooking the flour, and whisk until smooth. Return to heat, if necessary, and whisk in remaining ingredients. Cook, whisking constantly, until mixture is thickened and bubbly.
"Quick and Easy: Simple, Satisfying Sauces" is from the March 2006 issue of Southern Living.