# SAUCES & DIPS

## Cheese Sauce
¾ cup flour
1 ½ teaspoon salt
¼ teaspoon nutmeg
¾ cup butter or margarine
4 cups milk
2 cups chicken bouillon or canned broth
1 cup half-and-half
4 egg yolks, beaten
½ teaspoon hot sauce
3 cups shredded cheddar cheese (12 ounces)

In a small bowl combine flour, salt, and nutmeg and set aside. In a large saucepan, melt butter over medium heat; gradually stir in flour mixture, milk, and chicken broth until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat. In a medium bowl, stir half-and-half into egg yolks. Blend in ½ teaspoon hot sauce. Stir egg mixture into remaining sauce. Cook and stir for 2 minutes. Remove from heat and stir in cheese until melted. Cool to room temperature. Pour 1 &#8531; cups of sauce into 6 freezer containers. Leave 1-inch air space. Label and freeze.

<span class="note">Peg's Note:</span> Use on anything; potatoes, carrots, combined vegetables, tuna and noodles, meatloaf, or fish. Anything!
 
## Chili Con Casa Cheese Dip
3 hot peppers diced
½ pound sharp cheese
1 pound mild cheese (Velveeta)
1 fresh medium tomato diced
1 tablespoons chili powder
1 clove garlic

Melt all ingredients in a fondue pot on low. 

## Green Peppercorn – Tarragon Mustard
1 ½ tablespoons Dijon mustard
1 ½ tablespoons green peppercorns, drained
2 ½ tablespoons minced fresh tarragon 
2 cups mayonnaise
Salt to taste

Mix all ingredients together and store in the refrigerator.

## Guacamole Dip
2 large Avocados
3 medium tomatoes, diced
1 medium size onion, diced
3 tablespoons salsa
½ teaspoon garlic seasoning
2 tablespoons of lemon juice

Mash insides of the avocados to a smooth texture. Add diced tomatoes and onion. Mix well. Add salsa, garlic seasoning, and lemon juice. Blend well.
Serve on toasted baguette bread slices or chips

<span class="contributed">Jana LaBroad</span>

## Herbed Mayonnaise
1 cup real mayonnaise
1 cup yogurt
2 tablespoons dry white wine
½ cup minced fresh parsley
¼ cup snipped fresh chives
1 ½ teaspoons minced fresh tarragon or ½ teaspoon dried and crumbled
1 ½ teaspoons minced fresh thyme or ½ teaspoon dried and crumbled

Mix all ingredients and then salt and pepper to taste. Blend well.

Serve with poached fish or mix with tuna.

## Herbed Shrimp Dip
½ pounds peeled and de-veined frozen shrimp, thawed
½ cup sour cream (regular or low-fat)
½ cup mayonnaise (regular or low-fat)
2 scallions, coarsely chopped plus more for garnish (optional)
¼ cup finely chopped parsley
1 teaspoon finely grated lemon zest (plus 2 teaspoons fresh lemon juice)
Coarse salt and ground pepper
Crostini, crackers, or crudités

Fit a large saucepan with a steamer basket and fill with 1 inch of water. Cover and bring to boil. Add shrimp; cover and cook until opaque throughout – 30 seconds to 4 minutes depending on size of shrimp. 

Transfer to a colander and rinse with cold water. 

Pat dry and finely chop. In medium bowl, combine shrimp, sour cream, mayo, scallions, parsley, lemon zest and lemon juice; season with salt and pepper. Refrigerate at least 30 minutes and up to 2 days. Yum!

<span class="contributed">Andra Ferguson</span>
 
## Hot Fudge Sauce
½ cup heavy cream
3 tablespoons butter, cut into pieces
&#8531; cup granulated sugar
&#8531; cup dark brown sugar, packed
Dash of salt
½ cup sifted cocoa powder

Melt butter in cream over low heat; bring to a boil. Stir with wooden spoon until butter melts. Add both sugars and stir until they are dissolved. Reduce heat. Add salt and cocoa and stir briskly with a whisk until smooth. Remove from heat. Use immediately or store in jar in refrigerator.
 
## Meatless Tomato Sauce
½ cup olive oil
3 large yellow onions, chopped medium fine
1 tablespoon salt
2 ½ tablespoons tomato paste
1 can (35 ounces) plum tomatoes, un-drained

Heat oil in a large saucepan over high heat until sizzling hot. Add onions and cook, stirring frequently, for 5 minutes. Reduce heat and cook onions until just beginning to turn brown. Stir often during the process; it will take about 20-25 minutes. Stir in salt and tomato paste. Add conned tomatoes and simmer sauce, uncovered tor 30 minutes.

<span class="note">Peg's Note:</span> this sauce is great on any pasta – vermicelli or capellini or whatever you choose. Good also on grilled hamburgers or meatloaf sandwiches.

## Mozzarella Dip
2 cups mayonnaise
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon dried minced onion
1 teaspoon sugar
Dash each – garlic salt and seasoned salt

Combine all ingredients and chill for at least 1 hour. Serve with raw vegetables or tortilla chips. Makes 3 ½ cups. YUM!

<span class="contributed">Andra Ferguson</span>

## Sauce Supreme – Microwave
7 tablespoons butter
3 tablespoons flour
2 tablespoons finely chopped carrot
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1 cup chicken broth
1 cup heavy cream1 teaspoon salt
finely ground black pepper

Heat 3 tablespoons of the butter in an 8-cup glass measure, uncovered, at 100% for 2 minutes. Stir in flour and vegetables. Cook, uncovered at 100% for 3 minutes. Whisk in broth and cream (or milk). Cook uncovered, at 100% for 7 minutes. Remove from microwave and season with salt and pepper. Add remaining butter, stirring until melted. Strain if you wish. 

<span class="note">Peg's Note:</span> This is an absolutely great sauce and is good on anything. All vegetables, chicken, anything!

## Supreme Chocolate Sauce – Hot Fudge
½ cup granulated sugar
½ cup brown sugar
&#8531; cup cocoa powder
1 teaspoon vanilla
2 rounded teaspoons cornstarch
1 cup milk

Put the ingredients in a small saucepan over medium-low heat. Stir once and then let it warm a little. Remove pan from burner and blend well using a wire whisk. Return to burner and bring slowly to a full boil. It will be necessary to whisk a few more times, so that sauce will not burn on the bottom. Briskly boil for 2 minutes. Remove from burner. Add 2 tablespoons butter and one bittersweet chocolate candy bar. Whisk until blended and shiny, about 1 minute or 2. This fudge sauce freezes well. Otherwise, keep in the refrigerator.

Warm small amount in microwave and pour over ice cream.

<span class="note">Peg's Note:</span> Super smooth and delicious!

## Tomato Mayonnaise I
Hellman’s Mayonnaise
Tomato paste
Onion, finely chopped
Dash red cayenne pepper

Mix and refrigerate. Tastes great on most sandwiches.

## Tomato Mayonnaise II
¼ cup minced onion
¼ cup minced red bell pepper
1 tablespoon vegetable oil
½ cup tomato paste
2 cups Hellman’s mayonnaise

In a small pan cook onion and bell pepper in the oil over medium-low heat, stirring occasionally, until vegetables are softened. Add tomato paste and cook over medium-high heat, stirring, until most of the liquid is evaporated. Let mix cool in a bowl. Combine it well with the mayonnaise, salt, and pepper to taste. 

<span class="note">Peg's Note:</span> Excellent with Sicilian meatloaf or any sandwich you usually use with mayonnaise. Also good on cooked vegetables or grilled meats. 

## Tomato Sauce for Spaghetti
1 ½ pounds ground beef
1 medium onion, chopped
1 pound can Italian tomatoes
1 can (15 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 can (10 ¾ ounces) can tomato soup
2 tablespoons dried parsley flakes
1 tablespoon Italian seasoning
1 tablespoon oregano
1 teaspoon basil leaves
1 teaspoon salt
¼ teaspoon minced garlic
Dash pepper

Cook ground beef and onion until meat is brown, and onion is tender. Drain and excess fat and stir in remaining ingredients. Cover; simmer 2-5 hours, stirring occasionally. 

Best simmered for a long time. If desired a 4-ounce can of mushrooms can be added.

<span class="note">Peg's Note:</span> After years, and many different recipes this one is my favorite as vest all-around spaghetti sauce.

##  Warm Crab and Artichoke Dip
1 cup of cream cheese, room temperature.
½ cup mayonnaise
1 small can of crabmeat, well drained
¼ cup and 2 tablespoons of grated parmesan grated cheese
3 tablespoons of chopped, drained, marinated artichoke hearts from jar
2 tablespoons sliced green onion
2 tablespoons diced red bell pepper
2 tablespoons diced celery
1 tablespoon chopped Italian parsley
1 ½ teaspoons sherry wine vinegar
½ teaspoon Tabasco sauce
Toasted baguette slices

Preheat oven to 400° F. Beat cream cheese in large bowl with electric mixer until smooth. Add mayonnaise until just blended; season with salt and pepper. Using rubber spatula, fold in crabmeat, ¼ cup Parmesan, artichoke hearts, green onion, bell peppers, celery, parsley, vinegar, and Tabasco sauce.
Transfer the crab mixture to 2-cup soufflé dish. Top with 2 tablespoons parmesan cheese. 

Bake until crab mixture is warm and cheese melts, about 15 minutes. Transfer to platter, surround with toast, and serve immediately. Makes about 1-1/2 cups.

<span class="contributed">Jana LaBroad</span>
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<span style="font-size:small">Chapters: [APPETIZERS](./appetizers), [BEVERAGES](./beverages), [BREADS & CRACKERS](./bread-and-crackers), [BREAKFAST DISHES ](./breakfast-dishes), [CAKES, PIES, & COBBLERS](./cakes-pies-and-cobblers), [CANDY & POPCORN](./candy-and-popcorn), [COOKIES, BARS, & BROWNIES](./cookies-bars-and-brownies), [FROSTING & ICING](./frosting-and-icing), [MAIN DISHES](./main-dishes), [MISCELLANEOUS](./miscellaneous), [MIXES & BLENDS](./mixes-and-blends), [MUFFINS & SCONES](./muffins-and-scones), [SALADS](./salads), [SAUCES & DIPS](./sauces-and-dips), [SOUPS, STEWS, & CHILIS](./soups-stews-and-chilis), [VEGETABLES](./vegetables)</span>