White Sauce

Thin White Sauce

Ingredients:
- 2 tbsp butter or margarine
- 2 tbsp flour
- 2 cups milk
- 1/2 tsp salt

Medium White Sauce

Ingredients:
- 1/4 cup butter or margarine
- 1/4 cup flour
- 2 cups milk
- 1/2 tsp salt

Thick White Sauce

Ingredients:
- 1/3 cup butter or margarine
-1/ 2 cup flour
- 2 cups milk
- 1/2 tsp salt

Procedure:
- Melt margarine in saucepan over low heat.
- Blend in flour; gradually add milk, stirring constantly.
- Add salt and cook, stirring until thickened.

Yield: 2 cups.

Sweet and Sour Sauce

Ingredients:
- 2 1/2 tbsp calamansi juice
- 3 tbsp sugar
- 1 1/2 tbsp soy sauce
- 1/2 tsp salt
- 4 tsp flour blended with 1 cup water

Procedure:
- Combine calamansi juice, sugar and soy sauce.
- Bring to a boil.
- Add flour blended with water and stir until mixture thickens.
- Cook over low fire for 1 minute.

Mild Chili Sauce

Ingredients:
- 1 1/2 canned tomatoes
- 2 cups chopped onion
- 2 green peppers, chopped
- 1 cup chopped celery
- 2 pods canned pimientos
- 1/4 cup brown sugar
- 5 bay leaves
- 1 tbsp salt
- 1/2 tsp thyme
- 1/2 cup calamansi juice
- 1/2 tsp sweet chili powder (optional)

Procedure:
- Cook all ingredients together, except calamansi juice, 20 to 30 minutes.
- Cool and add calamansi juice.
- Remove bay leaves. Put through a fine strainer or blenderize.

Yield: 1 quart.

Egg Gravy

Ingredients:
- 1 tsp chopped onion
- 2 tbsp margarine
- 1 egg, well- beaten
- 3 tbsp flour
- 1/4 tsp salt
- 2 cups water or vegetable stock

Procedure:
- Brown onion in oil, then add beaten egg.
- Mix egg with fork while cooking, as fro scrambling; then add flour.
- Brown mixture slightly, then add salt and liquid.
- Cook until thickened (about 5 minutes). (Chicken- style seasoning may be added)

Yield: 2 1/4 cups.

How to Make Mayonnaise

Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold.

Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil.

The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly.

The maximum amount of oil one large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of egg yolk break down, and the sauce thins out or curdles. If you are a beginner, start with 1 egg yolk per 1/2 cup oil.

Lumpia Sauce

Ingredients:
- 4 tbsp brown sugar
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp salt
- 1 cup broth or water
- 2 segments garlic, macerated

Procedure:
- Combine all dry ingredients and dissolve in the water.
- Cook until thick.
- Mix in garlic and serve.

Blender Hollandaise

Ingredients:
- 3 egg yolks
- 2 tbsp calamansi juice
- Dash of cayenne
- 1/2 cup butter or margarine

Procedure:
- Place egg yolks, lemon juice and cayenne in blender container.
- Cover; quickly turn blender on and off.
- Heat butter till melted and almost boiling.
- Turn blender on high speed; slowly pour in butter, blending till thick and fluffy, about 30 seconds.
- Heat over warm, not hot, water till ready to serve.

Fruit Salad Dressing

Ingredients:
- 1 cup evaporated milk
- 1/3 cup sugar
- 2 tbsp all- purpose flour
- 1/2 cup pineapple juice
- 1 egg, slightly beaten

Procedure:
- Place the sugar and flour in a heated saucepan.
- Slowly pour in the milk and stir until no lumps are present.
- When thick, add the pineapple juice and slightly beaten egg.
- Stir and cook for another 3 minutes.
- Serve as fruit dressing.