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1/22/2019 - 02:20  EST

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Sauces/Dips/Gravies/Broth - Pt 1 prplbass53 11/17/2006 02:41


There are many ways to make a sauce and they really add a great taste to the meals, turning the meal from an ordinary one to an excellent one. I am including these as a separate section though some are repeats and used many times.

A true story: In the Army a rare treat for us was they would make a Steamship Round; which is a really huge roast. Most of the time they took the drippings and added flour etc to it and made gravy. One day the head guy decided to put the natural drippings on the line. I was going through the line looked at it an immediately recognized what it was and went wow and even commented that it did not look like they added bouillon to it which many do. I can tell just by the color. (By the way never add bouillon it drastically changes the taste). He smiled broadly, and then sadly said: Sir, you’re the only one who has recognized what it is and asked for it. He took a coffee cup out and gave me several ladles full extra on the side. Well I was very happy and the rest just did not realize what they were missing.

Starting with the basics that are the easiest to make, cream of just about anything is great. I usually use Campbell’s Soups, as they make a better product.

Cream of Mushroom Soup: This is one of my favorites. To make into a sauce add to a small pot, then add some milk and a little butter. Spice this up a bit to really excite your taste with your favorite spices.

Clam Chowder: Do the same as above. This is a great topping for fish. Add some finely chopped green onion and cilantro for an additional great taste.

Ketchup: Get it kicked up a little with some ground pepper and garlic powder.

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