White Sauce or Bechamel Sauce

White Sauce or Bechamel Sauce

  • Servings: 1 1/4 Cups
  • Difficulty: Easy
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This is a very versatile sauce. It’s uses are endless. It can be used over eggs, over pasta, over fish by adding certain spices. Here is the basic with a hint of spice which is optional. It is also a light version.


  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1-1/4 cups of skim milk
  • 1-1/2 tsp of dyhydrated chicken broth
  • 1/2 tsp of cayenne (or to taste, optional)
  • Pepper to taste


  1. Melt the butter in a heavy saucepan.
  2. Stir in the flour and cook, stirring constantly until the paste cooks and bubbles a bit, don’t let it brown. (about 2 minutes)
  3. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil.
  4. Add dehydrated chicken broth, cayenne and pepper, lower the heat and cook, stirring for 2 to 3 minutes.

Nutrition Per Serving

  • Calories 340
  • Fat 20.4 g
  • Sugar 15.6 g
  • Carbohydrates 27.2 g
  • Protein 11.9 g
  • Fiber 0 g

This sauce is a staple. You can omit the cayenne if you don’t want the spiciness. Stir in 1/2 cup of grated cheddar and it becomes a cheese sauce. Add dill and this is great over salmon. You can serve it over chicken. Add mushrooms and it’s just great over pork chops. Remember to have fun and make it your own.

Easy Peasy Tomato Sauce

Easy Peasy Tomato Sauce

  • Servings: 10 Cups
  • Difficulty: Easy
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It’s that time of year where the garden is coming to an end and everything is ripe at the same time. I had a lot of sweetheart tomatoes and cherry tomatoes and a few roma tomatoes that were all ripe and needed to be used up or I would lose them. If you don’t mind a few skins in the sauce, then this recipe is for you.


  • 1 very large onion chopped
  • 1 tbsp olive oil
  • 3-4 garlic cloves
  • 3 tbsp of white sugar
  • 1 small can of tomato paste
  • 10 cups of chopped tomatoes
  • 1 tsp of salt
  • 1 tsp of pepper
  • 2 cherry bomb peppers chopped fine
  • 1/4 cup of fresh chopped basil
  • 1/4 cup of fresh chopped oregano
  • 1 ounce of parmesan rind (optional)


  1. Heat oil in a large heavy stock pot and sweat the onion on medium heat
  2. Once the onion is tender, add garlic and cook for 2 minutes
  3. Add cherry bomb peppers and cook for another 2 minutes
  4. Add chopped tomatoes and bring to a boil. Once it boils, reduce heat to medium-low to simmer. Put the Parmesan rinds in a cheesecloth and put in the sauce. This is optional, I just find it adds a little something but if you don’t have any, the sauce is still good.
  5. Add tomato paste, sugar, salt and pepper, basil and oregano, stir and let simmer for 45 minutes.

Nutrition Per Serving

  • Calories 41
  • Fat 1.3 g
  • Sugar 4.5 g
  • Carbohydrates 6.6 g
  • Protein 1.4 g
  • Fiber 1.6 g

Now, if you don’t like a sauce with texture, you can peel the roma tomatoes beforehand or put the whole thing through a blender. My husband likes a textured sauce so this was great. He also likes it hot, you can reduce the quantity of cherry bomb peppers or add if you really like it hot. You can change these to jalapeños, or if you are really adventurous to habanero peppers. Or you can omit all together.

If you want to make this into a vegetable sauce, because you have green peppers growing and need to find another use for them, you can add them, including celery, or any veggie you wish. Have fun and make it your own. If you have suggestions, let me know. I like trying new things too.