Basic Sauces

Bechamel Sauce (Basic Thick White Sauce)

Basic White Sauce: Can be made in one of three degrees; Thick, Medium and Thin

Depending on what it will be served over, decides the degree of thickness you will desire.  One of my favorite dishes is crab stuffed flounder, topped with the heavy white sauce.  But if I am using it for chicken I use the medium sauce.




white pepper



Into an electric mixer put: 1/4 cup softened butter, 1 teaspoon salt, 6 tablespoons flour, 1/4 teaspoon white pepper, and 2 cups of hot milk.  Begin at low speed to mix, and then use high for 30 seconds.

Pour sauce into a double broiler and cook over simmering water for 15 minutes, stirring occasionally.

Medium White Sauce:  Make as about, using 1/2 of the flour.

Thin White Sauce: Make as above using only 2 tablespoons of butter and 2 tablespoons of flour.

Cream Sauce:  Make thick white sauce, when cooked, stir in 1 cup of cream and heat through.

Mornay Sauce:  Make Medium Sauce, adding to container along with the hot milk, 4 tablespoons diced Gruyere cheese and 4 tablespoons of Parmesan cheese.  Cook over simmering water for 15 minutes, stirring occasionally; gradually stirring in 2 tablespoons of butter.

White sauce is very basic, and nearly the same every where.

White sauce is very basic, and nearly the same every where.


Shrimp Scorpio

One of the most asked for recipes from the now closed Elite Epicurean, formerly located in Columbia, South Carolina is Shrimp Scorpio.  Named such for the bite from the shrimp being boiled in Ouzo.  Ouzo is the Greek version of vodka.  Topped off with fresh tomatoes, onions and feta cheese, and broiled to mix the flavors.  Try it once, enjoy it forever.


As there were multiple servings prepared at one time, you will have to tinker with the recipe, depending on how much you are planning to prepare.


But here are the basics:


Peel, remove the vein and submerge in ice cold water until ready to prepare.


In a large 6 to 8 quart pot or kettle:  Melt 1 pound of butter, bring to a boil.  Let set until cool, and pour off the water, when it separates from the butter solids.  Add Ouzo, carefully as it with come to a flash point and flame up.  Let the actual alcohol burn off.  Leaving the butter solids and the leftover Ouzo.  Add the raw shrimp and cook until pink.  Remove and let cool down, setting the pan in an ice bath.  Once the mix is solid, pour off the excess liquids.  What remains is basically shrimp in a butter and Ouzo sauce.


Dice fresh tomatoes, onions and crumble feta cheese.


Layer cold shrimp, onions, tomatoes and feta cheese; and broil till hot.Image