Harvest to Table

Béchamel Sauce is a basic white sauce made by stirring milk into a butter-flour roux. Roux is a flour and butter mixture slowly cooked over a low heat. When a roux is cooked to a beige color it is called white roux. When it is cooked to a golden color it is called blond roux. [...]

• Creamy lemon sauce: mix 1 cup ranch dressing, 1 crushed garlic clove, and the juice of 1 lemon. • Mint-yogurt sauce: mix ½ cup plain yogurt, the juice of 1½ lemon 1 tablespoon chopped fresh mint, and 1 small minced garlic clove. • Sun-dried tomato or fresh tomatillo pesto with goat cheese sauce: mix [...]

Hollandaise sauce is a smooth rich creamy sauce thickened by the use of egg yolks. Use hollandaise sauce as a topping for asparagus, broccoli and other vegetables. Hollandaise and mayonnaise are very similar—the fats are the difference: hollandaise uses butter; mayonnaise uses vegetable oil. One of the earliest recipes for hollandaise appeared in a French [...]