Quick Camp White Sauce And Basic Brown Sauce With Variations

Serves: 8
Total Calories: 35


4 tablespoons margarine or butter
4 tablespoons flour
2 cups water, white wine, chicken stock, or milk


Set a 10-inch Dutch Oven over 6-8 briquets or on your camp stove on low heat. Melt the butter, then add the liquid and the flour, stir for 3-4 minutes with a fork or wire whisk. All you have to do to change this to a Basic Brown Sauce is use beef stock, venison stock, and a dash of burgundy wine. Basic sauces don’t amount to much, but what you can do to them, will in the words of someone older than myself, knock their socks off! Use these variations to top main dishes, dress pasta, dress vegetables, or add to a casserole. If you’ve been paying attention you’ll also recognize this as the foundation for a basic cheese sauce. Be creative and have fun.


For variety try adding one of these to your sauce.
* Saute a couple of cloves of garlic and a tablespoon of fresh basil in a tablespoon of butter.
* Saute 3-4 green onions including the tops, a small leek, or a couple of shallots.
* Sauté a cup of mushrooms with or without garlic.
* Stir in two tablespoons prepared horseradish.
* Add a couple of tablespoons of deli or Dijon mustard to accent a pork dish.
* Two tablespoons each of ketchup, prepared horseradish and a dash of Tabasco® or other hot sauce when cooled makes a passable cocktail sauce.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 8
Total Calories: 35
Calories from Fat: 20

This Quick Camp White Sauce And Basic Brown Sauce With Variations recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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