So Many SAUCES!!

	A Perfect 'Béarnaise' Sauce -- When preparing, the most frequent problem is overheating. One of two problems may occur. The first is that if the egg proteins are overheated they tend to coagulate, forming small curds in a liquid that is supposed to be creamy. The second problem is that overheating may cause a breakdown of the emulsion, which causes it to separate or 'BREAK'. To prevent this from happening, DO NOT OVERHEAT and pour a small amount of vinegar in the sauce.
	Quick and Easy Cheese Sauce -- Heat 1 pound American Cheese, with 1 chopped green onion, ½ cup milk and ½ teaspoon Worcestershire sauce. Heat till melted. Great over Chicken!
	When making gravy, if the gravy separates from the fat, all you have to do is add a pinch or two of baking soda. This will fix it immediately.
	Quick Honey-Dijon BBQ Sauce -- Mix 1 part honey-dijon mustard with 3 parts of your favorite BBQ sauce.
	SAUCES -- Basting barbecue sauce on meat, chicken or fish during grilling, enhances their flavor and helps retain moisture. These sauces contain sugar, so they should be brushed on in the last few minutes of grilling, otherwise they might burn before your meat, chicken or fish is cooked. Keep the sauce you use for basting separate from the sauce you serve for dipping. Sauce you plan to serve on the side should never come into contact with raw or undercooked meat, chicken or fish. Store unused barbecue sauce that hasn't come into direct or indirect contact with raw foods in an airtight container in the refrigerator.

	Mustard Barbecue Sauce -- ½ cup dark corn syrup, ½ cup ketchup, ½ cup prepared mustard, ½ cup white vinegar. In a medium saucepan, combine all ingredients and cook over medium heat until heated through.
	Savory Barbecue Sauce -- 1 cup ketchup, ¼ cup lemon juice, ¼ cup butter (½ stick), ¼ cup packed dark brown sugar, 1 small onion-finely chopped, 1 garlic clove, minced, 2 tablespoons prepared mustard, 2 tablespoons Worcestershire sauce. In a large saucepan, combine all ingredients over medium heat. Bring to a boil and allow to boil 15 minutes, or until the sauce thickens and onion is tender, stirring frequently.
	Honey-Bacon Barbecue Sauce -- ½ pound bacon-chopped, 1 diced onion, 1 minced garlic clove, 1 (14½ ounces) can ready-to-use chicken broth, 1-12 oz. bottle chili sauce, 1 cup honey, 2 tablespoons lemon juice, 1 teaspoon hot pepper sauce, 1 teaspoon salt, ½ teaspoon black pepper. In a large pot, cook bacon over medium-high heat 5 to 6 minutes, or until lightly browned, stirring occasionally. Add onion and garlic and cook 2 to 3 minutes, or until onion is tender, stirring constantly. Add broth, chili sauce, honey, lemon juice, hot pepper sauce, salt and black pepper. Mix well and cook 20 to 25 minutes, or until thickened, stirring occasionally.

Safe Hollandaise Sauce -- Separate two eggs; place yolks in glass bowl and beat them until they are mixed. Add 2 teaspoons lemon juice and mix thoroughly. Cover the bowl and place in a microwave on high and observe the mixture until the surface begins to move. Allow it to cook for 10 seconds past this point; remove the bowl and beat mixture with a clean whisk until it appears smooth. Return the bowl to the microwave and allow to cook again until the surface starts to move. Allow it to remain another 10 seconds. Then remove and whisk again until it is smooth. Finally allow the bowl to stand for about 1 minute. The yolks should now be free of any SALMONELLA and still usable in your sauce. If the sauce starts to curdle, add 1 to 2 tablespoons of hot water to ¾ cup of the sauce and beat it vigorously until it is smooth. Repeat with the balance of the sauce.

	Crême Fraíche -- Is a rich, thick cream with a mild, tangy flavor that is similar to sour cream but not as sour. It's used like whipping cream, in sauces, soups or desserts. It can be boiled without curdling and whipped to soft peaks. You can buy it in the dairy department of some grocery stores; if you can't find it, you can make it yourself. In a saucepan, combine 1 cup whipping cream with 2 tablespoons of cultured buttermilk. Heat the mixture to 110°. Pour the mixture into a glass container and let it sit out at room temperature overnight, loosely covered, until it is very thick and has a mild sour flavor. Then cover it tightly and store it in the fridge up to 10 days. Make sure you use fresh cultured buttermilk. It contains lactic bacteria, which ensures the cream won't spoil while it sits out. McDONALD's SPECIAL SAUCE -- Combine 1 cup salad dressing (Miracle Whip), 1/3 cup sweet relish, 1/3 cup creamy French dressing, and ¼ teaspoon coarsely ground pepper.
	MUSHROOM-WINE SAUCE -- In a nonstick skillet, heat 1 tablespoon olive oil to medium high temperature. Add 8 ounces thinly sliced mushrooms. Saute about 7 minutes or until tender and moisture evaporates. Add ½ cup chicken broth and ½ cup dry white wine. Cook about 5 minutes over high heat or until liquid is reduced to about 1/3 cup. Remove from heat; add 1 tablespoon unsalted cold butter and stir until butter is melted. Spoon over chicken.
	SWEET AND SOUR GLAZE -- In a saucepan, combine 1 cup currant jelly, 1½ tablespoons hot prepared mustard, ½ teaspoon crushed rosemary and 1 tablespoon lemon juice. Heat until jelly melts. Brush chicken with glaze the last 10 minutes of cooking and again before serving.
	NIPPY PINEAPPLE SAUCE -- In a saucepan, mix    12 ounces pineapple preserves, ¼ cup prepared mustard and ¼ cup prepared horseradish. Heat.
	DILL SAUCE -- In a bowl, mix together ½ cup sour cream, ½ cup mayonnaise, 1 teaspoon dried dillweed and 2 tablespoons finely chopped dill pickle. Refrigerate about 2 hours for flavors to blend.
	ROYALTY SAUCE -- In a saucepan, mix together 1 cup ketchup, ½ teaspoon dry mustard, 1 tablespoon brown sugar, 2 tablespoons vinegar and 6 tablespoons margarine. Cook 5 minutes, stirring constantly.
	Hoisin Sauce -- Chinese sauce made from onions, garlic and salted black beans. Try this one when cooking Chinese - WHAT A FLAVOR!
	Soy Sauce -- Made from soya beans; many varieties of soy sauce are available, especially from Asian food stores. Experiment to find which one you prefer to use with different foods.
	Fruit-Salad Sauce -- Create a delicious fat-free dressing for summer fruits with only 3 ingredients: For 3 cups of fruit, combine ¼ cup lemon juice, ¼ cup sugar and ¼ cup finely chopped mint leaves. Pour over fruit and refrigerate until chilled.
	More GREAT Sauce Recipes are Here! -- A-1 Sauce Hershey's Chocolate Syrup Taco Bell Taco Sauce K.C. Masterpiece BBQ Sauce

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