Gravy & Sauce Recipes

Turkey Gravy
Makes 2 cups
2 Tbsp. butter or margarine
2 Tbsp. flour
2 cups water
2 tsp. Redi-Base Turkey Base or RC Turkey Base
3 drops gravy darkner, Kitchen Bouquet (optional)
Directions: Melt butter in sauce pan. Add flour to form roux. Slowly whip in water and Redi-Base Turkey Base. Constantly stirring, bring sauce to a boil. Remove from heat and add gravy darkner. Serve.

Ham Gravy
Makes 2 cups
2 Tbsp. butter or margarine
2 Tbsp. flour
2 cups water
2 tsp. Redi-Base Ham Base or RC Ham Base
1 tsp. dijon mustard
1/4 tsp. dried thyme
1 tsp. Worcestershire sauce
Directions: Melt butter in sauce pan. Add flour to form roux. Slowly whip in water and Redi-Base Ham Base. Constantly stirring, bring sauce to a boil. Add mustard, thyme, and worcestershire sauce. Blend and cook 1 minute. Serve.

Newburg Sauce
Makes 2 cups
2 Tbsp. butter or margarine
2 Tbsp. flour
2 cups water
2 tsp. Redi-Base Seafood Base or RC Seafood Base
1/2 tsp. seafood seasoning
1 tsp. paprika
1/2 tsp. Worcestershire sauce
2 Tbsp. dry sherry
2 Tbsp. heavy cream
Directions: Melt butter in sauce pan. Add flour to form roux. Slowly whip in water and Redi-Base Seafood Base until blended. Add seafood seasoning, paprika, and worcestershire sauce. Bring to boil. Remove from heat and add cream and sherry. Serve.

Tarragon Sauce
Makes 2 cups
2 Tbsp. butter or margarine
2 Tbsp. flour
2 cups water
2 tsp. Redi-Base Seafood Base or Redi-Base Chicken Base or RC Seafood Base or RC Deluxe Chicken Base
2 tsp. dijon mustard
2 tsp. chives, chopped
2 tsp. dried tarragon
2 tsp. dried parsley
1/2 cup Half & Half or heavy cream
Directions: Melt butter in sauce pan. Add flour to form roux. Slowly whip in water and choice of Redi-Base. Bring to a boil. Blend in mustard, chives, tarragon, and parsley. Cook 1 minute. Remove from heat and add Half & Half or heavy. Serve.

Sauce Bordelaise
Makes 2-1/2 cups
1/2 cup dry red wine
2 Tbsp. onions or shallots, minced
1/4 cup dried thyme
3 Tbsp. butter
3 Tbsp. flour
2 cups water
2 tsp. Redi-Base Beef Base or RC Royale Beef Base
Directions: Boil the wine, onions, and thyme until reduced to 1/4 of cup. In a separate pan, melt butter and add flour to form roux. Stirring constantly,add water and Redi-Base Beef  Base. Strain wine mixture into sauce and cook 2 minute. Serve.

Sauce Florentine
Makes 2-1/2 cups
3 Tbsp. butter
3 Tbsp. flour
2 cups water
2 tsp. your choice of Redi-Base or RC Bases
1/2 cup mushrooms, sliced
2 Tbsp. onions, minced
1/2 cup frozen spinach, thawed, squeezed dry
1 tsp. lemon juice
pepper to taste
1/2 cup heavy cream (optional)
Directions: Melt butter in sauce pan. Add mushrooms and onions. Sauté until vegetables are soft. Add flour to form roux. Slowly whisk in water and Redi-Base. Bring to a boil and add lemon juice and spinach. Cook 2 minutes over medium heat stirring constantly. Add pepper to taste. Remove from heat and add heavy cream. Serve.