Let’s face it: we’ve all grabbed a can of cream of mushroom soup for convenience—maybe to toss into a casserole or whip up a quick sauce. Many of us grew up cooking this way and honestly don't know another way. But what if I told you there’s a better, healthier, and just-as-easy way? Making your own sauces from scratch isn’t just for fancy chefs; it’s for anyone who wants to add a dash of creativity to their cooking while controlling what goes into their meals. Plus, it’s surprisingly quick and affordable and with the price of groceries so high, now is a perfect time to hone those cooking-from-scratch skills! So, skip the can and let’s dive into the world of homemade sauces.
Why Make Your Own Sauce?
Control Your Ingredients: When you make your own sauce, you decide what goes into it. You can add your favorite herbs, use organic ingredients, or cater to dietary preferences. No mystery ingredients—just simple, wholesome food.
Avoid Artificial Additives: Canned soups and sauces often contain artificial flavors, colors, and preservatives. By making your own, you skip the processed stuff and enjoy something fresher and tastier.
Lower Sodium Intake: Many canned sauces are sodium bombs. Making your own allows you to season to taste, keeping your dishes flavorful but healthier.
Budget-Friendly: A homemade sauce is often cheaper than the store-bought alternatives, especially if you’re using pantry staples.
Customizable: You can tweak homemade sauces to suit your recipes or mood. Want it creamy? Add a splash of cream. Prefer it dairy-free? Opt for plant-based milk. The possibilities are endless.
How to Make a Basic White Sauce
The foundation of many great dishes, a basic white sauce (or béchamel) is simple to make and endlessly versatile. Here’s a quick guide:
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour (or a gluten-free alternative)
1 cup milk (dairy or plant-based)
Salt and pepper to taste
Optional: a pinch of nutmeg for extra flavor
Instructions:
Melt the butter in a saucepan over medium heat.
Add the flour and whisk constantly for about 1-2 minutes to form a smooth paste (this is called a roux).
Gradually add the milk, whisking continuously to avoid lumps. Cook for 3-5 minutes, until the sauce thickens to your desired consistency.
Season with salt, pepper, and nutmeg if desired.
Use this sauce as the base for casseroles, creamy soups, pasta dishes, or even homemade mac and cheese. For variations, stir in shredded cheese, sautéed mushrooms, or roasted garlic.
Example: Your recipe calls for 1 can of cream of mushroom sauce. Make this recipe by chopping mushrooms into small pieces while cooking the sauce and saute until soft. Add these to your sauce and there you go! You did it!
Tips for Success
Experiment with Flavors: Add herbs like thyme, basil, or parsley for an aromatic touch. Stir in a splash of white wine or lemon juice for brightness.
Use Stock Instead of Milk: Swap milk for chicken or vegetable stock to create a lighter, savory sauce.
Make It Vegan: Replace butter with olive oil or plant-based butter, and use almond, oat, or soy milk.
Double or Triple It: Store extra sauce in the fridge for up to 3 days or freeze it for later. Just reheat and whisk to bring it back to life.
Thickening Adjustments: For a thicker sauce, add an extra tablespoon of flour. For a thinner consistency, whisk in a bit more milk or stock.
Beyond the White Sauce
Once you’ve mastered the basic white sauce, the sky’s the limit. Create a tangy tomato sauce, a rich cheese sauce, or even a savory gravy—all with simple ingredients and no cans required. Play around with spices, vegetables, and proteins to craft sauces that fit your family’s favorite dishes.
A Healthier, Tastier Kitchen
Making your own sauces is empowering. It puts you in charge of your meals, helping you avoid artificial ingredients while keeping flavors fresh and vibrant. Plus, there’s something incredibly satisfying about creating something from scratch that tastes amazing.
So, the next time a recipe calls for a can of cream of mushroom soup or premade sauce, resist the urge to grab one off the shelf. Instead, whip up your own masterpiece—it’s easier than you think. Your taste buds, health, and wallet will thank you!
Chicken Divan or as my momma calls it "Chicken Sofa"
(Sofa is another word for Divan, but different context)
2 boxes/small bags of chopped broccoli - cook according to package directions
1 box of broccoli spears- larger pieces, cooked
4 chicken breasts- cooked and chopped
2 cans------ -oooops, here we go - about 2 1/2 - 3 cups white sauce
3/4 cup mayonnaise
1 tsp lemon juice
8 oz shredded cheddar cheese
2 cups breadcrumbs tossed in melted butter
Combine the mayonnaise, lemon juice, and white sauce and mix well. Optional: add a pinch of cayenne pepper or a squirt of Dijon mustard.
Make sure the broccoli is well drained and then place in the bottom of a casserole dish.
Layer the chicken on top of the broccoli and cover the entire dish with the white sauce mixture.
Top with cheese, then cover with buttered bread crumbs.
Bake 350 degrees 30-35 minutes.
Enjoy!
Recipes for the week
This recipe is for the pressure cooker, but you can make it on the stovetop as well.
Tip: This dish is one of my favs, but if you steam the buns it is the best!!
This recipe will cure you of any fear you have of making a quick! Easy and yummy! The measurements are grams, but Google, Siri, Alexa, etc. can all help you convert the amounts.
If you don't like the idea of fish tacos, I think this recipe can change your mind!
Tip: This recipe uses cashews to make the soup creamy you can also puree extra rice as well, this is a trick Julia Child used to make her soups creamy when she didn't want to add cream.
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