Categories
Cookbook Sauces and condiments

Two sauces to go over Braising Greens…

Orange Ginger Sauce

ingredients:

1/3 cup butter*

1/3 cup flour*

1 ½ Tbs freshly grated ginger

1 large clove garlic

1 cup milk*

1cup orange juice

1 Tbs soy sauce

pepper to taste

1 tsp grated orange rind

 

directions:

Melt butter.  Add ginger and garlic and saute for a couple of minutes.  Whisk in flour and continue whisking while cooking for 3-4 minutes.  While whisking gradually add milk and continue whisking while cooking on low heat for  5 minutes.  Add remainder of ingredients and cook for an additional 10 minutes while stirring occasionally.  Serve hot over steamed or sauted greens.

 

 

 

 

Egg Sauce

ingredients:

3 Tbs butter*

3 Tbs flour*

2 hard-boiled eggs

1 ½ cup milk*

¼ tsp dry mustard

salt and pepper to taste

¼ tsp horseradish sauce

 

directions:

Melt butter.  Whisk flour in to butter.  Continue whisking while cooking on low heat for 2 minutes.  Puree egg and milk in blender.  Whisk in egg and milk mixture plus remaining ingredients.  Continue whisking while simmering for 8-10 minutes.  Serve hot over steamed or sauteed greens (or fish or potatoes!).

 

 

* Butter can be replaced with coconut oil.  Flour can be replaced with a gluten-free baking mix.  Milk can be replaced with almond milk or unsweetened soy milk.

 

 

 

Adapted from recipes in Moosewood Cookbook by Mollie Katzen