RECIPES
MUSHROOM MERLOT GRAVY
This sauce is great with steak hot off the grill.
1 pound baby portabello mushrooms, sliced
2 tablespoons butter
5 large garlic cloves, finely chopped
1 yellow onion, minced
1 tablespoon balsamic vinegar
1 tablespoon sherry wine vinegar
1
⁄
2
cup merlot or other dry red wine
1 tablespoon cornstarch
1
⁄
2
cups water
3 tablespoons fresh parsley, finely chopped
Kosher salt
Freshly ground pepper
In a large skillet or saucepan set over low heat on stovetop, add butter and onions.
Saute onions until softened and add garlic. Saute briefly until lightly colored and add
mushrooms to pan. Set stovetop to medium-high heat and cook mushrooms until
they begin to exude their liquid, stirring often. Cook until liquid is cooked off. Add
vinegars and wine and boil until liquid is again cooked off, stirring often. Add
cornstarch to water until fully incorporated. Pour cornstarch mixture into pan, stirring
constantly and bring to a boil. Simmer 2 minutes and stir in parsley, salt and pepper.
Pour into stoneware gravy boat to keep warm.
Makes about 2
1
⁄
2
cups.
HOLLANDAISE
A classic sauce for Eggs Benedict.
1
⁄
3
cup plus 2 tablespoons water
emon juice, to taste
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon white pepper
3 large egg yolks
2 sticks unsalted butter, melted
Mix
1
⁄
3
cup water, lemon juice, salt and pepper together in saucepan on stovetop set
to medium heat. Reduce to 2 tablespoons and cool. Whisk in egg yolks. Set
stovetop to low and whisk constantly, until sauce turns into a thick pale yellow foam.
Remove pan from the heat and drizzle in the melted butter, alternating with the
remaining water, by teaspoonfuls. Strain and pour into stoneware gravy boat to keep
warm.
Makes about 2 cups.
RECIPES
MEXICAN HOT FUDGE SAUCE
This is a great sauce for ice cream, brownies and other sweet indulgences.
3
⁄
4
cup heavy cream
1
⁄
4
cup butter
1
⁄
4
cup light brown sugar, packed
1 teaspoon cinnamon
6 ounces bittersweet chocolate, chopped
Add cream and brown sugar to a small saucepan set over medium to medium-high
heat. Bring to a boil, stirring occasionally, until the sugar is dissolved completely.
Remove pan from heat and add the chocolate, stir with a spatula until the chocolate is
completely melted. Stir in butter and cinnamon until sauce is very smooth. Pour into
stoneware gravy boat to keep warm.
BREAKFAST BERRY SAUCE
A wonderful warm sauce for pancakes or French toast perfect for that special breakfast
or brunch.
2-3 cups fresh or frozen defrosted berries
1
⁄
2
cup sugar
such as strawberries, raspberries or
fresh lemon juice, to taste
blueberries, divided
Place
1
⁄
2
the berries and sugar in a food processor or blender to puree. Place fine sieve
over bowl and pour puree through sieve to remove seeds. Add remaining berries and
add lemon juice to taste. Add more sugar if necessary. Pour into gravy boat
stoneware and warm in the microwave until desired temperature is reached. Place in
stoneware gravy boat to keep warm. Serve with pancakes or French toast.
RECIPES
RECIPES
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