How about some Holiday Cooking Basics, Seasonings, Condiments, & Helpful Hints?
	**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue. Last updated: Saturday, June 16, 2012

Let's start with a roux...

Roux (pronounced "roo") is a mixture of wheat flour and fat. It is the basis of three of the five classic mother sauces of classical French cooking.  Butter, vegetable-based oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews. The mixture is cooked by stirring over heat in a pot or pan. The fat is heated first (most often butter), then the flour is added, the mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent. The end result is a thickening and flavoring agent. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use. In the case of meat gravies, they are often made with rendered fat from the meat. In traditional American cookery, bacon is sometimes fried to produce fat to use in the roux. When combining roux with the water-based liquids, such as broth or milk, it is important that these liquids be added very hot and in small quantities to the roux while stirring, to ensure proper mixing. Otherwise, the mixture will be very lumpy, not homogeneous, and not properly thickened. Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and are used in French cooking and some gravies or pastries throughout the world. Dark roux, is sometimes referred to as "blond", "peanut-butter", or "chocolate" roux depending on the color achieved, add a distinct nutty flavor to a dish, and are often made with vegetable oils (as oil has a higher burning point than butter) and are used in Cajun and Creole cuisine for gumbos and stews. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux. For combining the stock and roux, the standard rule is: hot roux use a cold stock; or cold roux use a hot stock.

The five Grand or 'Mother' Sauces of Chef August Escoffier:

Bechamel Sauce - Traditional Method 5 Tbsp. clarified butter 50 gr. very lean veal , cut in small dice 5 Tbsp. flour 3 cups milk, brought to a boil before using 2 Tbsp. onion, chopped 1 small sprig thyme 1/4 or 1/2 bay leaf pinch of nutmeg salt and white pepper In a small skillet melt 1 Tbsp. of the butter and in this cook the veal gently without allowing it to brown. (Note: the veal may be eliminated from the recipe. In that case the sauce is properly known as "Bechamel Maigre"). In a saucepan melt the remaining butter and to this add the flour and cook together over a low flame, stirring constantly with a wooden spoon for 5 minutes. To this mixture (which is known as a "roux"), add the boiling milk, mix well, add the veal and remain- ing ingredients and simmer very gently for 45 minutes to 1 hour. Strain through a cloth. (See hints following second recipe).

Bechamel Sauce - Quick Method 3 Tbsp. butter 4 1/2 Tbsp. flour 3 cups of milk heated to boiling with 1/4 tsp. salt salt and white pepper to taste In saucepan melt the butter over low flame. Blend in the flour and cook slowly, stirring until the butter and flour froth together for 2 minutes, taking care not to let the mixture brown. Remove this mixture from the heat and as soon as it has stopped bubbling pour in the hot milk all at once. Immediately beat the mixture vigorously with a wire whisk to blend the liquid and roux, making sure to gather in all of the bits of rough that may have stuck to the inside edges of the pan. Set the sauce over moderately high flame and stir with the wire whip until the sauce comes to the boil. Boil for 1 minute, stirring, remove from the heat and beat in salt and white pepper to taste. Hints about Bechamel Sauce When making Bechamel sauce, always use a heavy bottomed enamel- led stainless steel or pyrex pot to prevent the sauce from burning in the bottom of the pot. When called for, this sauce can be made by adding a whole onion into which 3 or 4 whole cloves have been stuck. Once the sauce is done, if it is lumpy force it through a fine sieve or process it in an electric blender and then simmer gently for 5 minutes. If the sauce is too thick, bring to a simmer and thin with milk which is beaten in a tablespoon at a time. If the sauce is too thin, blend 1/2 Tbsp. of butter into a paste with 1 Tbsp. of flour. Off the heat, beat this paste into the sauce with a wire whisk, and then boil for 1 minute, stirring constantly. If not using the sauce immediately, float a thin film of milk or melted butter on the top of the sauce and set aside uncovered or keep it hot by placing it in the top pot of a double boiler over hot but not boiling water.

Espagnole Sauce (Brown sauce) This sauce is the base of all brown sauces for meat and poultry. 1 cup butter or good fat 2/3 cup flour 6 cups boiling brown gravy or water 1 cup Tomato Sauce 2 or 3 tomatoes 1 teaspoon salt 10 peppercorns 2 bay leaves 1/2 teaspoon thyme 3 sprigs parsley 3 stalks celery 2 chopped onions and 2 chopped carrots, browned in butter 1 clove of garlic, crushed Chicken, veal or beef bones 1 glass dry sherry or Madiera Melt the butter in a saucepan and brown carrots and onions in it. Mix in the flour and let cook until golden brown. Add the boiling brown gravy or water and mix well with a wire whip. Add the Tomato Sauce, tomatoes, salt, peppercorns, bay leaves, thyme, parsley, celery and garlic. In order to give the sauce a rich brown color, roast some chicken, veal or beef bones in the oven. The add the bones to the sauce and let boil slowly over low heat for 2 or 3 hours. Skim from time to time. Strain the sauce and correct the seasoning. When ready to serve, strain again through a fine strainer and add a glass of dry sherry or Madiera. This sauce will keep for weeks in a refrigerator.

Veloute Sauce 4 Tablespoons unsalted butter 4 Tablespoons unbleached all-purpose flour 2 cups chicken stock salt and freshly ground white pepper Start with the roux: Use a heavy bottomed saucepan that distributes heat evenly Put the pan over medium heat and add the butter Heat the butter. When the foam subsides take the pan off the heat Using a flat whisk or wooden spatula, rapidly stir in the flour Return the pot and stirring every couple of minutes, cook until the flour is a straw color (blonde roux) Transfer the roux to a mixing bowl to stop the cooking

Hollandaise Sauce A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict.  The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering.  You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil. The sauce should be served immediately upon completion. Makes: 1 cup 2 tablespoons white-wine or tarragon vinegar or fresh lemon juice 4 tablespoons boiling water 3 large egg yolks 1/2 cup unsalted butter 1/4 teaspoon cayenne 1/2 teaspoon salt Melt the butter and keep it warm.   Heat the vinegar or lemon juice until just warmed.  Have small saucepan with boiling water and a measuring tablespoon ready.  Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.) Place the egg yolks in the top of a double boiler and whisk until they begin to thicken.    Now add 1 tablespoon of the boiling water.  Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition. Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat.    Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.  Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

Tomato Sauce 3 tablespoons olive oil 4 ounces bacon, -- diced 1 cup carrot -- chopped 1 cup onion -- chopped ¼  cup flour 6 1/2 pounds fresh tomatoes, skinned, -- seeded, and diced 1 tablespoon garlic -- chopped 4 cups light stock 1 ½  tablespoons sugar Salt and pepper In a large saucepot heat oil, and add the bacon and cook until slightly crispy. Add the carrots and onions, cover and slowly cook for 20 minutes. Add a dusting of flour to the vegetables and cook until the flour turns golden. Add the tomatoes, garlic, and stock. Bring to a boil, reduce the heat and simmer for 2 hours. Add the sugar and season with salt and pepper. Carefully puree with a hand-mixer and strain through a fine sieve.  Yield : 1 1/2 to 2 quart

Variations:

Allemande Sauce - this was once considered a mother sauce on Chef Antonin Careme's list, but as you can see it is really a variation on the veloute sauce. So, Escoffier demoted it. 1½ cups thick velouté 2 egg yolks ½ cup heavy whipping cream salt, pepper lemon juice Bring sauce to simmer in heavy bottomed sauce pan. Blend egg yolks and whipping cream in mixing bowl. In a very thin stream slowly beat in ½ cup of the hot velouté with a wire whisk. Pour the mixture into the sauce pan. With a wooden spoon, over moderately high heat, stir sauce until it come to a boil. Boil and stir 1 minute. Remove from heat. Strain sauce through fine sieve to remove any coagulated bits of egg white that may have clung to the yolks. Rinse pan. Return sauce. Simmer over low heat. Add salt, pepper, lemon juice to taste. If sauce is too thick add more cream. Makes approx. 2 cups. Sauce may be frozen.

Bearnaise Sauce - a variation on the Hollandaise sauce. 2 tablespoons tarragon vinegar 2 tablespoons sherry wine vinegar 1 shallot 2 egg yolks 1/3 - 1/2 cup 3 - 4 oz melted butter (warm but not hot) salt and cayenne pepper to taste 1 tablespoon fresh chopped tarragon 1 tablespoon fresh chopped parsley Preparation Put the vinegars and finely chopped shallot and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavourful glaze. Strain and set aside to cool. Add the egg yolks and whisk until the ribbon stage with a balloon whisk. Place the bowl over a pan of hot water and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added. Season and serve. Note: To find the right temperature to emulsify the egg mixture and the butter, the bowl should be just hot enough so that you can still touch it. If you cannot hold the bowl it is too hot. Be forewarned that this trick may not always work depending on a multitude of conditions

Demi-Glace/Demi-Glaze 1/4 lb. finely chopped bacon 1 medium yellow onion, peeled and chopped 1 carrot, peeled and chopped 1/4 cup flour 2 Tbsp. tomato paste 10 sprigs parsley 2 bay leaves 2 sprigs thyme 2-1/2 quarts (10 cups) beef stock Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours. Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2-1/2 hours, then strain. (Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.) Makes 2 cups

Sauce Mayonnaise - Traditional Method 3 large egg yolks 2 to 3 Tbs (30 - 45 ml) lemon juice or white wine vinegar 1 tsp (5 ml) Dijon-style mustard (optional) Salt and freshly ground pepper to taste 1+1/2 (375 ml) cups oil Whisk together the yolks, lemon juice or vinegar, mustard, salt, and pepper until smooth and light. Add the oil a teaspoon at a time, whisking constantly, until the mixture begins to thicken. Do not add more oil until all of the oil you just added has been absorbed. Once the mixture has started to thicken you can add the oil a little faster. This sauce will keep refrigerated for 1 or 2 days. Serve immediately, or well chilled. Makes about 2 cups (500 ml).

Sauce Mayonnaise - Blender Method 1 large egg 2 large egg yolks 2 to 3 Tbs (30 - 45 ml) lemon juice or white wine vinegar 1 tsp (5 ml) Dijon-style mustard (optional) Salt and freshly ground pepper to taste 1+1/2 cups (375 ml) oil Place the egg, egg yolks, lemon juice or vinegar, salt, and pepper in an electric blender or food processor and process 10 to 15 seconds. With the blender running, add the oil in a thin stream. After about 1/3 of the oil has been added, the sauce should begin to thicken, at which time you can add the oil a little bit faster. After all the oil has been added scrape down the sides of the blender and process an additional 10 seconds. Makes about 2 cups (500 ml).

Variations:

Tartar Sauce - A traditional accompaniment to fish, it is also good on steamed vegetables. 1 recipe traditional or blender mayonnaise OR 2 cups (500 ml) commercially prepared mayonnaise 2 Tbs (30 ml) finely minced scallions (spring onions) 2 Tbs (30 ml) chopped dill pickles 2 Tbs (30 ml) chopped capers 2 Tbs (30 ml) sweet pickle relish Combine all ingredients and stir thoroughly.

Sauce Remoulade - A classic salad dressing as well as an accompaniment to fish, shellfish, and cold meats. 1 recipe traditional or blender mayonnaise OR 2 cups (500 ml) commercially prepared mayonnaise 1 hard-boiled egg, finely chopped 2 Tbs (30 ml) chopped dill pickles 2 Tbs (30 ml) chopped capers 1 Tbs (15 ml) each: finely chopped parsley, tarragon, and chives 1 large clove garlic, finely chopped Cayenne pepper to taste Combine all ingredients and stir thoroughly.

Aioli (Garlic Mayonnaise) - From Provence, this mayonnaise is traditionally served chilled with cold poached fish, vegetables, or eggs. A large dollop can also be added to hot soups, and it makes a wonderful dip for parties! Make the traditional or blender mayonnaise recipe, with the addition of 4 to 8 finely chopped cloves of garlic to the egg mixture before adding the oil.

Skordalia - this Greek variation cuts the richness of the mayonnaise by adding mashed potatoes. Use it as you would aioli. Prepare the aioli as above and stir in 1 cup mashed potatoes.

Vinaigrette - a sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes. It is also sometimes considered one of the 'modern' mother sauces. 1/4 cup red or white wine vinegar Salt and freshly ground pepper, to taste 3/4 cup extra-virgin olive oil In a bowl whisk together the vinegar, salt, and pepper. Add olive oil in a small, slow stream to vinegar mixture and whisk until the mixture emulsifies. Taste and adjust seasoning as needed. Makes 1 cup

Variations:

Tomato-Basil Vinaigrette In a blender, combine 3 oil-packed sun-dried tomatoes, 1/4 cup fresh basil leaves, 1 garlic clove, 1 tablespoon freshly grated Parmesan cheese along with the vinegar, salt, and pepper and process until smooth. While blender is running, add the oil in a slow stream until mixture is emulsified. Adjust seasoning to taste.

Herbed-Spiced Vinaigrette Add any combination of 1 to 2 tablespoons minced fresh herbs, such as finely chopped shallots, onion, garlic, flat-leaf parsley, watercress, basil, oregano, or tarragon to the vinegar and stir before adding the oil.

Seasonings:

Teriyaki Ginger Marinade for pork or chicken 1 cup orange juice 1/4 cup soy sauce 1 TBSP grated ginger 1 TBSP brown sugar Directions Mix marinade ingredients together. Place meat in ziplock bag and pour marinade into bag. For best results, refigerate for several hours to allow the marinade to seep through. Place on grill over medium flame and cook for 30 to 40 minutes with cover closed. Turn several times until done.

Feinkostgewürzsalz - spice mix for white meats It is a good all around seasoning salt. 3 Tblsp. pepper Black or White 1 Cup Kosher Salt 1 Tblsp. celery salt 1 teas  Ginger 1 teas Nutmeg 1 Tblsp. Paprika, sweet 1 Tblsp Paprika, hot (optional) Mix well and store cool in airtight jars.

Santa's Seasoning Salt 2 tablespoons black pepper 1 tablespoon chicken bouillon powder " dry parsley " garlic salt 1 teaspoon onion salt onion powder cumin marjoram leaves paprika chili powder 1/2 teaspoon curry powder 1/3 cup salt Mix well. Store in a cool, dry place. Use in 3 to 6 months. Makes 1 cup.

Walter Jetton's Barbecue Sauce This sauce is attributed to President Johnson's Pitmaster, Walter Jetton. INGREDIENTS: 3 cups ketchup 1 cup honey 1/2 cup brown sugar 1/2 cup Worcestershire sauce 1/2 cup water 1 medium onion, diced 1 green pepper, diced 2 tablespoons tobasco 2 tablespoons white vinegar 2 teaspoons garlic powder PREPARATION: Mix all ingredients together. Place in saucepan and bring to a boil. Reduce heat and simmer until onion and pepper are tender.

Walter Jetton's Mop for all Barbecue Meats 4 quarts bone stock (beef stock) 2 pints Worcestershire Sauce 1 pint vinegar 1 pint oil 3 tablespoons salt 3 tablespoons dry mustard 3 tablespoons MSG 3 tablespoons paprika 2 tablespoons Louisiana Hot Sauce 2 tablespoons garlic powder 2 tablespoons chili powder 1 tablespoon ground bay leaf Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight. This recipe is exactly the way Water Jetton wrote it down. I modified the instructions a little because he calls for you to make the "bone stock" yourself and most people ask we what exactly is "bone stock". If you are a stickler for authenticity then get a couple of "good stout beef bones" and boil them until you have a good stock. On another note, this recipe makes a gallon of mop, you might want to cut it down a little.

Walter Jetton's Dry Rib Rub 6 tablespoons salt 6 tablespoons sugar 2 1/2 tablespoons black pepper 2 tablespoons MSG 1 tablespoon dry lemon powder 1 tablespoon paprika Combine all ingredients and store in an airtight container. Sprinkle liberaly on ribs before and during the smoking process.

Walter Jetton's  Dry Poultry Seasoning Sprinkle this on chicken and fowl before barbecuing. 6 Tbsp salt 3 Tbsp black papper 2 Tbsp MSG or other pep powder 2 Tbsp garlic powder 2 Tbsp ground bay leaves 1 Tbsp paprika 2 Tbsp dry mustard

Condiments:

Classic Cranberry Relish 1 pkg. fresh cranberries 2 whole oranges (or 3) sugar to taste In a food processor, grind washed cranberries, whole (skins and all) oranges.........mix sugar or honey to taste.  I usually double this as it holds well in the fridge too.....IF you have any left over.

Classic Cranberry Sauce 1 6oz. Lemon Jello 1 Cup Celery Chopped Fine 1/2 Cup Sugar 1 Lb. Cranberries (package) 1 Cup Crushed Pineapple ( Juice Reserved ) 1/2 Cup Nuts (crushed) 3 Cups Hot liquid ( Pineapple juice and juice reserved) Heat liquid, when hot pour over Jello, add sugar, stir until dissolved. Place in freezer until liquid mixture starts to congeal. Chop ( usually I use my grinder ) Celery, Cranberries, Nuts. Pour these ingredients into congealed Jello mixture and add the crushed pineapple. Pour into mold and refrigerate until firm.

Cranberry/ Pineapple Relish 1 bag fresh cranberries (about 16 oz) 1/2 cup chopped pineapple (fresh is best, but if you are using canned, rinse the pineapple in cold water and drain before using 1 apple, peeled and chopped 1 large orange, peeled like an apple and sectioned so that no membranes are included sugar to taste (about 1/2 cup - one cup) Chop cranberries finely - I use a blender! Add pineapple, apple and orange. Stir in sugar. This recipe should be somewhat tart. I usually make it first thing in the morning of the holiday and taste it just before serving to adjust the sugar. Makes about one quart.

Fresh Cran-Raspberry Sauce 2- 12 oz bag fresh Cranberries, washed and sorted 2 cup sugar 1- 10 oz jar seedless Raspberry preserves Measure water and sugar into saucepan. Bring to boil, stirring until sugar is dissolved. Add raspberry preserves and stir until liquefied. Add cranberries, return to boil, lower heat and simmer for about 5 minutes, until cranberries start to pop, but are still whole. Do not overcook. Cool and store in quart jars. Makes 2 quarts.

Orange Compote 6 oranges, peeled and sliced 1/2 cup (125 ml) orange juice 3 Tbs (45 ml) light brown sugar 5 whole allspice 5 whole black peppercorns 1 cinnamon stick 3 - 4 Tbs (45 - 60 ml) orange-flavored liqueur (optional) Place the orange slices in a non-reactive bowl. Combine the remaining ingredients in a small saucepan and bring to a boil. Pour the liquid over the orange slices and refrigerate for at least 8 hours. Serves 6 to 8.

Lemon Sauce 1 1/2 cups sugar 1/4 cup cornstarch salt 1 1/2 cups cold water 3 egg yolk -- beaten 1 teaspoon lemon zest 2 tablespoons butter 1/2 cup fresh lemon juice Combine sugar, cornstarch, salt and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cool slightly. Temper eggs with a small amount of hot mixture. Add eggs to hot mixture and boil 1 minute. Add zest and butter, stirring until melted. Slowly stir in lemon juice. Serve over gingerbread or spice cake. May use more zest for a zippier flavor. Serving Size : 8 Preparation Time :0:15

Holiday Jam 3 Cups fresh cranberries 2 10-ounce pkgs. frozen strawberries (thawed) 4 Cups sugar Put cranberries through the blender or processor. Empty into large pot. Add the strawberries and sugar. Bring to a boil at medium heat and keep at rolling boil until mixture is thickened, stirring constantly. Pour into sterilized 8-ounce jelly jars (decorative jars are always nice), and seal with paraffin or use jar lids. If lids are used, process in a boiling water bath for 10 minutes (a little longer for high altitudes). Makes approx. 8 jars. Note: If you'd rather use powdered or liquid pectin, the yield will be somewhat higher. In this case, cut the sugar down to 3 1/2 cups.

Spiked Spiced Nuts** This uses 5 pounds of walnuts or pecans. I save some for myself and give the rest to lots of very grateful friends! I prefer the walnuts. 1 lb. Confectioners Sugar 1/2 tsp. Ginger 1 tsp. each nutmeg and cinnamon 2 Tbs. pumpkin spice mix 1/2 tsp. salt 1/2 Cup cooking oil 2 egg whites, slightly beaten 1/4 cup of good Rum (can use more or less) Preheat the oven to 350 degrees.  Spread nuts on a large cookie sheet and heat in the oven for 15 minutes. While the nuts are heating, mix the sugar, ginger, nutmeg, cinnamon, pumpkin spice and salt. Add the cooking oil, mix, next add the egg whites, mix and then add the rum and mix one final time. Pour the hot nuts into the mixture and toss to coat. Spread on foil to dry for about one hour.  Store in refrigerator, covered.

Cranberry-Maple Sauce** 1/3 C Pure maple syrup 2 T Sugar 1 1/2 C Cranberries, if frozen, do not thaw 3 T Unsalted butter 1 1/2 T Bourbon Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6-to-8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving. Makes 1 1/4 Cups

Dried Cranberry Sauce** 1 cup dried cranberries 1 cup red wine 1 cup water 1/4 cup maple syrup 1 tbs cornstarch dissolved in 2 tbs water Combine cranberries, wine, water and syrup in saucepan. Bring to a boil and simmer 5 minutes. Stir in cornstarch mix and simmer 5 minutes more.( I always let it simmer a bit longer,though)

Helpful Hints:

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