Mustard Sauce for Baked Ham

2 tablespoons Sugar
1 tablespoon Coleman’s dry mustard
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons Vinegar
1/2 cup Cream
1 Egg yolk
In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking [...]

Sour Cherry Sauce

3 cups Sour cherries; 1 1/2 pounds
1/2 cup Sugar
1/2 cup Water
1 teaspoon Cornstarch; mixed with
1 tablespoon Water
Working over a heavy saucepan pit cherries. In pan bring cherries, sugar and water to a boil. Stir cornstarch mixture and add to sauce, stirring.
Simmer sauce 2 minutes and cool to room temperature. Sauce may [...]

Orange Syrup

3/4 cup frozen orange juice concentrate
1/2 cup butter
1/2 cup sugar
Combine orange juice concentrate, butter and sugar in small saucepan. Stir over low heat until butter melts and sugar dissolves (do not boil).
Remove from heat. Cool slightly.
(Can be made 2 days ahead. Keep refrigerated. Rewarm over low heat.)
Source: Chambered [...]

Lemon Olive Oil

1 cup extra-virgin olive oil or olive oil
2 tablespoons finely-grated lemon zest
Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator.
Source: Lori Longbotham
1 [...]

Soy-Ginger Sauce

1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon ginger root; peeled, julienned
Doak ginger root in ice water.
Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep for up to 1 week in the refrigerator, without the gingerroot. Add the gingerroot when ready to serve.
Source: Sara Moulton
3/4 [...]

Dark Chocolate Sauce

1 1/2 cups Heavy cream
2/3 cup Dark brown sugar – (firmly packed)
4 ounces Bittersweet chocolate; chopped
3 ounces Unsweetened chocolate; chopped
1/2 stick Unsalted butter; softened
In a small heavy saucepan combine the cream and brown sugar, bring the mixture to a boil over moderately-high heat, whisking occasionally, and whisk it until the brown sugar is dissolved.
Remove the [...]

Bechamel Sauce

1 tablespoon onion; minced
4 tablespoons unsalted butter
1/4 cup flour
2 cups milk
1/4 teaspoon salt; or to taste
Freshly-ground white pepper; to taste
In a saucepan cook the onion in the butter over moderately-low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk [...]