Tag Archives: Sauce

Hedgehog Mushroom Cream Sauce.

This weekend at the farmer’s market (first of the season!) I got some hedgehog mushrooms. I had never used them before, but the hubs said they reminded him of chanterelles and that I should make sauce for the chicken I was roasting on Sunday. I figured that sounded like as good an idea as any and I will tell you, we were not let down. It was absolutely fantastic. It was cream and lovely, but also earthy and deep.

Hedgehog Mushroom Cream Sauce.


6 oz hedgehog mushrooms, sliced

2 oz crimini or button mushrooms, sliced

1/2 medium onion, chopped

1 T unsalted butter

3 T unsalted butter

4 T flour

2 C milk (I used 1%)

1/2 t dried thyme, crushed

1-2 cloves of garlic, minced

1/2 t kosher salt

1/2 t fresh cracked black pepper

pinch of cayenne or smoked paprika (optional)


Heat medium skillet over medium heat. Add 1 T butter, mushrooms and onions. Sauté until soft about 7-10 minutes. Add garlic and cook for 30 seconds more. Remove mushroom mixture from pan and set aside. Add 3 T butter to pan and melt. Add flour and mix to combine, stirring constantly to cook the flour but not burn it. Cook for 2-3 minutes. Add milk with a whisk, 1/2 cup at a time. Mix until well combined. Increase heat to medium high until mixture boils then reduce heat down to medium-low and add mushroom mixture and spices. Cook, stirring frequently for about 7-10 minutes, until the sauce thickens and is ready to eat. Remove from heat and cover if your main dish is not quite ready.

We enjoyed this atop roast chicken and rice, alongside fresh kale salad.


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Quick Huckleberry Sauce.

I am really not one for maple syrup. The maple flavor is something that I just cannot get the taste buds around. It is such an aversion that I cannot eat maple bacon or even pecans, which taste like maple to me. It is such a beautiful substance, something so pure and natural. It is a great sweetener, topping, a tasty treat. It is something I just cannot enjoy. So I have started to experiment with fruit sauces as possible toppings for things like pancakes and waffles. Recently I made this wonderful huckleberry sauce for my favorite buttermilk pancakes.


1 C huckleberries, fresh or frozen

1/4 C water

1/4 C sugar

juice of 1/2 of a small orange

1 T arrowroot powder

Combine huckleberries, water, sugar, and juice in a small saucepan. Bring to a boil and cook for 3 minutes, stirring frequently. Remove from heat. Add arrowroot powder and stir until all of the powder is dissolved. Serve over your favorite delicious breakfast bread or ice cream!


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Filed under Breakfast, Dairy Free, Dessert, Fast & Easy, Fruit, Gluten Free, Grain Free, Sauce and Gravy, Vegan, Vegetarian

Basic White Gravy.

This is a basic white gravy that I use as the base for any cream sauce I am going to make. It is fundamentally like a béchamel and also fundamentally different. It includes all of the same ingredients as the french sauce base, but it is a lot easier and much less time-consuming. It is also easily scalable to suit your size needs for any meal. I use this base for sausage gravy, herbed gravy for pork chops, plain pepper gravy, mushroom gravy, and on and on. This is even the same process I used for the Parsley Sauce I made for the albacore a while back, that one was just thinner as it was being applied as a sauce, not a gravy.

I have practiced this recipe many, many times. I have made lumpy sauce so many times I cannot even estimate, I have made runny sauce just as many times. It takes practice to make good sauce and gravy, but once you get it, it makes a big difference for so many meals.

This recipe is enough gravy for four people to have biscuits and gravy and probably 6-8 to have on protein as a sauce for dinner.

Basic White Gravy.


6 T butter (you can also use bacon fat, sausage drippings, duck fat, etc — I generally mix butter with the fat from whatever meat I am cooking for the meal)

1/2 C flour

2-4 C milk for gravy, 3-5 C milk for sauce

Kosher salt and fresh cracked black pepper to taste

Additional seasonings: granulated garlic or onion, dried thyme, paprika


Melt butter/fat over medium heat. Using a rubber spatula add flour a bit at a time, combining with butter to make a smooth paste, or roux. The consistency of the roux should not be dry and crumbly. You want the butter to be completely absorbed but for the flour to be smooth. Add flour just until it starts to ball up, up to 1/2 cup. And remember, if you get heavy-handed with the flour and it is too dry, add a little more butter.

Cook roux over medium heat, stirring constantly to avoid burning, for about 3-5 minutes. The roux will begin to brown as the flour cooks.

Using a whisk, add milk on cup at a time combining with the roux between additions. Make sure the roux smooths into the milk so that you do not get lumps. You should turn the burner heat up to medium-high as you do this to encourage the mixture to lightly boil and thicken. Continue adding milk as the mixture thickens, allowing it to boil and thicken between additions. Whisk nearly constantly to avoid lumping and to keep the roux mixed well with the milk. Avoid adding the milk too quickly or it will take a long time to tighten back up. Adding only one cup at a time ensures that you don’t add too much and also that you maintain a consistent thickness.

Reduce heat back to medium and add flavor by the way of salt and pepper. You can also add herbs at this time or sautéed mushrooms, cooked sausage, etc. Stir regularly to avoid burning. If the sauce is too thick you can add more milk just 1 T at a time (unless it is really thick and tight, then do 1/4 cup). Remove from heat and serve.

A note: do not add flour to the gravy once you have added milk. The flour taste will never go away if you do this. The purpose of cooking the roux before you add any milk to cook the flour and take that raw flour taste out of the dish. If you get too far into the gravy and decide you need more flour, you can make another roux in another pan and add it to the gravy, mixing to combine but this is risky because you could end up lumpy. My suggestion is to stop adding milk, remove the gravy from heat and allow it to set up, it will thicken a little.

Good Gravy!

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Worcestershire Sauce.

Once you try this, you will never go back. Store bought Worcestershire is dead to me…strong words? Yup! Dead to me. This stuff is so unique and so great. It makes you realize how flavorless the store bought stuff is. Flavorless, you ask…how, it is the strongest stuff out there, but I promise you will see the difference. The greatest thing about this is that you control the flavor. Like cardamom? Add more. Like salt? Be a little heavy handed on the soy and anchovy. You will love this; long ingredient list, so easy to make.
Worcestershire Sauce. Ingredients 2 C white vinegar (Whole Foods has an organic, non-GMO one)
1⁄2 C Black Strap molasses
1⁄2 C soy sauce or coconut aminos
1⁄4 C tamarind concentrate
3 T yellow mustard seeds
3 T salt (Real, sea or kosher)
1 t whole black peppercorns
1 t whole cloves
1⁄2 t curry powder
5 cardamom pods, smashed with edge of knife
12 Piquin chilis, roughly chopped (or 6 chiles de árbol)
2 cloves garlic, smashed with edge of knife and peeled
1 cinnamon stick
2 anchovy, chopped
1 medium yellow onion, chopped
1 1⁄2″ piece ginger, peeled and finely chopped (if using organic no need to peel)
1⁄2 C sugar (cane, sucanat or coconut)
Combine all ingredients in a 2 quart saucepan and bring to a boil 0ver medium-high heat, boil for 10 minutes. Reduce the heat to medium-low and simmer, covered for 40-60 minutes, stirring occasionally. Cool in pot and then transfer to a mason jar. Refrigerate in the jar for 2 weeks, the strain solids and return to jar. Refrigerate for up to 8 months. Be sure to shake before using. Fall in love!


Filed under Condiments and Seasonings, Dairy Free