I sometimes use this as a replacement for one can of condensed cream of  mushroom soup in casserole recipes… for a change of pace and a deeper flavor instead of using white button mushrooms use shiitake, cremini, chanterells or even wild mushrooms…

what no garlic you say??.. okay add some in if you want and saute with the onions and mushrooms, using a good quality beef broth is a must for this!

Yield about 1-3/4 cups

Ingredients:

1/4 cup butter

1/2 pound fresh mushrooms coarsely chopped

1/2 onion, chopped (about 1/3 cup)

1/4 cup all-purpose flour

1/2 teaspoon salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper, or to taste

1 cup good-quality beef broth

Instructions:—————————————-

In a medium saucepan melt butter over medium-high heat.

Add in chopped mushrooms and onions; saute until softened (about 5-6 minutes).

Stir in flour, salt and pepper and stir for 1 minute or until the mushrooms and onions are thoroughly coated with the flour.

Slowly add in the beef broth stirring constantly; cook until the sauce has thickened (about 3-5 minutes).

Use hot or cool, cover and refrigerate until ready to use.

A delicious cheese sauce that can be a start to so many different recipes, I advise to use old cheddar to intensify the flavor, Tabasco sauce may be used /added in at the end instead of the cayenne pepper, for the best texture use light cream such as half and half and heat in the microwave until hot

Yield 2-1/2 cups

Ingredients:

4 tablespoons butter (1/4 cup)

1/4 cup all-purpose flour

1/2 teaspoon salt (I use seasoned salt)

pinch cayenne pepper

1/8 teaspoon dry mustard powder

2 cups hot light cream (such as half and half, can use milk the cream is better!)

1 cup firmly packed shredded old cheddar cheese (for a stronger flavor add in more cheese)

Instructions:—————————————–

In a medium saucepan melt butter over medium heat.

Add in the flour, salt, cayenne and dry mustard stirring constantly until blended (about 1 minute).

Whisk in the hot cream; bring to a boil whisking constantly until smooth and thickened.

Reduce heat to low and mix in the shredded cheddar cheese until melted.

Use as soon as possible.

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Don’t just use this as a gravy it may used for many things, I brown hamburger patties or meatballs then finish cooking/simmering in the prepared gravy for about 30 minutes, you can also add in sliced cooked roast or steak to the gravy and simmer on low heat until warmed through (about 12-15 minutes) this also makes a wonderful beef pot pie gravy

This makes a fair amount of gravy you may reduce amounts by half or freeze for another time this gravy freezes very well, I usually make the full amount it keeps well in the refrigerator and I can always find ways to use it for another meal

This may be made with all canned beef broth or beef or pork pan drippings from a roast combined with the beef broth to measure 4 cups

Yield 5 cups

Ingredients:

1/2 cup butter or margarine

1/2 teaspoon fresh ground black pepper

1/8 teaspoon garlic powder

1/2 cup plus 2 tablespoons all-purpose flour (for a really think gravy increase by 1 tablespoon)

1 tablespoon beef bouillon powder (I use two small packages OXO beef bouillon powder)

4 cups low-sodium canned beef broth (NOTE can use beef or pork pan drippings from a roast with the canned broth  to measure 4 cups, if using pan drippings omit the bouillon powder)

Instructions:————————————-

In a medium saucepan melt the butter over medium-high heat.

Add in black pepper, garlic powder, flour and bouillon powder; stir for 1 minute or until combined.

Slowly pour in the beef broth whisking constantly until bubbly and thickened.

Once the gravy has thickened immediately reduce the heat to low and allow to simmer for about 3 minutes stirring slowly.

Season with more black pepper if desired.

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A good red sauce needs time to “ripen” so make this sauce 1-5 days ahead and refrigerate, warm on top of the stove before using, the flavors will intensify after refrigeration time and the longer refrigeration time the better!

Make this as spicy as you like by adjusting the chili flakes and for the best results it is advised  not change/substitute any ingredients except the salt, pepper and chili flakes and for a creamy sauce add in 3/4 cup heavy whipping cream the last 30 minutes of cooking time

This sauce freezes excellent so make a double recipe and freeze to have ready for your next meal, defrost in the microwave or overnight in the refrigerator

Servings 6-8

INGREDIENTS:

olive oil (use enough oil to generously coat the bottom of the pot)

3 teaspoons dried oregano (rubbed between fingers to release the flavor, do the same for the basil)

3 teaspoons dried basil

1 teaspoon crushed chili flakes, or adjust to taste (I like spicy so I use 1 tablespoon!)

1 large bay leaf

1 large onion, chopped

6 large garlic cloves, finely chopped (do not finely mince)

1 (6-ounce) can tomato paste

1 pound lean ground beef

1/2 pound Italian sausage meat

1/2 cup dry red wine

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1-1/2 cups canned beef broth

1 tablespoon Worcestershire sauce

1 tablespoon salt (or to taste, a good tomato sauce needs lots of salt!)

2 teaspoons fresh ground black pepper, or to taste

1-2 teaspoons sugar, optional or to taste

water (use only if needed to thin the sauce)

INSTRUCTIONS:—————————————–

In a Dutch oven or heavy pot heat oil over medium-high heat.

Add in dried basil, oregano, chili flakes, bay leaf and onion; cook stirring for about 4-5 minutes or until the onion has softened.

Add in chopped garlic and cook 2 minutes.

Add in tomato paste, cook stirring 2 minutes.

Add in ground beef and sausage meat; cook stirring until the the no longer pink; drain fat and continue cooking until browned (this may take about 12-15 minutes).

Add in wine and simmer for about 5 minutes.

Add in crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, 1 tablespoon salt and black pepper; bring to a simmer over medium heat stirring constantly.

Reduce heat and simmer partially covered for about 2 to 2-1/2 hours stirring frequently.

About halfway through cooking time if the sauce is too thick add in a little water if needed and season with more salt, if desired add in a little sugar.

Remove the bay leaf, cool to room temperature cover and refrigerate for at least 1 day of up to 5 days.

After refrigeration time warm on top of the stove or freeze in plastic containers.

I make this using my Parmesan meatball recipe but I omit the Parmesan cheese, use your own favorite meatball recipe, if using frozen cooked meatballs then this recipe takes under 10 minutes to put together as you can just drop them directly into the sauce with no oven cooking firstly which make this a perfect quick easy week day meal served with rice…I also add in some Tabasco sauce or hot Asian chili sauce to the glaze if you like some heat then add in

Notes from our test kitchen; this makes a fairly thick sauce/glaze if you prefer a thinner sauce reduce the cornstarch by 2 teaspoons (using 2 tablespoons plus 2 teaspoons)

If desired you may add in canned pineapple chunks and use the juice from the can mixed with water to make 1-1/2 cups

Servings 4-5

Ingredients

1 pound ground beef (prepared with your favorite meatball recipe then shaped into 1-inch balls)

1-1/2 cups water (or use pineapple juice from the can mixed with water to make 1-1/2 cups)

3/4 cup cider vinegar

3 tablespoons soy sauce

3 tablespoons cornstarch

3/4 cup ketchup

1/2 teaspoon garlic powder, or to taste

1-1/2 cups brown sugar (start with 1-1/2 cups and add in more if needed)

Instructions:—————————————

Bake the meatballs on a greased baking sheet in a preheated 350 degree F oven for about 20 minutes (they do not have to cook completely they will finish cooking in the sauce).

Meanwhile in a saucepan combine water with cider vinegar and soy sauce; add in cornstarch and whisk until smooth and combined.

Add/whisk in all remaining ingredients until blended; bring to a simmer over medium heat stirring constantly until bubbly and thickened (at this point you may add in more brown sugar if needed).

Drop in the partially cooked meatballs into the sauce then bring back to a simmer.

Reduce heat to low and cook for about 25-30 minutes stirring frequently.

This takes a minute to make but requires a 2 hour chilling time… serve with fish

Yield 1-1/4 cups

Ingredients:

1 cup mayonnaise

1/4 cup sweet relish (such as Bick’s sweet relish)

1 teaspoon fresh minced garlic (or use 1/2 teaspoon garlic powder)

Tabasco (optional and to taste)

Instructions:

In a bowl mix all ingredients together until well blended.

Refrigerate for 2 or more hours before using.

This takes minutes to make but needs an 8 hour refrigeration time to blend flavors 24 hours is even better, I usually double amounts and freeze in 1/2-cup plastic containers after the refrigeration time

This make a fantastic pizza sauce or a marinara dipping sauce!

Yield 1 cup

INGREDIENTS:

1 (15-ounce) can tomato sauce (Canadian residents use one 398-ml can)

1/2 (6-ounce) can tomato paste (use 1/2 can only and freeze for another time)

2 teaspoons dried oregano (rubbed between fingers to release the flavors, do the same with the basil)

2 teaspoons dried basil

1 small clove garlic, minced (about 1 teaspoon, or use 1/2 teaspoon garlic powder)

1 teaspoon paprika

1 teaspoon sugar, or to taste

1/2 teaspoon salt, or to taste (I use seasoned salt)

INSTRUCTIONS:———————————————-

In a bowl mix all ingredients together until well blended (adjusting the sugar and salt amount if needed).

Cover and refrigerate for 8 hours or more.

Stir before using.