2 homemade savoury sauces

Whether you need to jazz up your meat, poultry or fish, these two homemade sauce recipes are sure to take your dinners to the next level.

This is wonderful with ham or poached or grilled fish.

What you need:

• 15 ml (1 tbsp) butter or margarine
• 15 ml (1 tbsp) all-purpose flour
• 250 ml (1 c) hot milk
• 30 ml (2 tbsp) Dijon mustard
• 5 ml (1 tsp) white wine vinegar
• 1 ml (1/4 tsp) salt
• 0.5 ml (1/8 tsp) white or black ground pepper

What to do:

1. In a small heavy saucepan over low heat, melt the butter. Add the flour and cook, whisking constantly, until the mixture is smooth, two to three minutes; do not let the flour brown. Gradually stir in the milk.

2. Increase the heat to moderate and cook, stirring constantly, until the sauce is thickened and smooth, and no raw flour taste remains, about three to five minutes. Remove the saucepan from the heat and stir in the mustard, vinegar, salt, and pepper.

3. To store, lay plastic wrap directly on the surface of the sauce to prevent a skin from forming. Let the sauce cool to room temperature, then refrigerate until needed. Reheat the sauce in the top of a double boiler. Makes 250 millilitre (one cup).

Serve this creamy mushroom sauce with roast meat or poultry, or use in casseroles. It is a far cry from canned mushroom soup or sauces.

What you need:

• 45 ml (3 tbsp) butter or margarine
• 15 ml (1 tbsp) all-purpose flour
• 250 ml (1 c) hot milk or beef stock
• 125 g (1/2 c) chopped mushrooms
• 1 ml (1/4 tsp) salt
• 0.5 ml (1/8 tsp) white or black ground pepper

What to do:

1. In a small heavy saucepan over low heat, melt 15 millilitres (one tablespoon) of the butter. Add the flour and cook, whisking constantly, until the mixture is smooth, two to three minutes; do not let the flour brown. Gradually stir in the milk or, if a darker sauce is desired, the beef stock.

2. In a small skillet over moderate heat, melt the remaining 30 millilitres (two tablespoons) of butter. Add the mushrooms and cook, stirring, for three minutes.

3. Increase the heat to moderate and cook, stirring constantly, until the sauce is thickened and smooth, and no raw flour taste remains, about three to five minutes. Remove the saucepan from the heat and stir in the mushrooms, salt, and pepper.

4. To store, lay plastic wrap directly on the surface of the sauce to prevent a skin from forming. Let the sauce cool to room temperature, then refrigerate until needed. Reheat the sauce in the top of a double boiler. Makes 250 millilitres (one cup).

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