Best Nutmeg Sauce Recipes

CHRISTMAS PUDDING WITH NUTMEG SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates., Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.

FETTUCCINE WITH CREAM NUTMEG SAUCE

Steps:

• Cook the fettucine in boiling salted water until just cooked or al dente (until somewhat firm texture is reached).
• Drain well.
• Melt the butter in a large skillet.
• Saute the garlic for 1-2 minutes over very low heat.
• Add wine to butter& garlic.
• Simmer for 5 minutes.
• Add the sour cream, whipping cream, nutmeg and italian parsley.
• Heat cream and sour cream mixture until very hot but not boiling.
• Add parmesan cheese.
• Season to taste with salt& pepper.
• Pour hot sauce over hot fettucine and toss.
• Sprinkle with additional parmesan cheese and chopped parsley, if desired.
• Serve immediately.

NUTMEG SAUCE

Steps:

• Blend cornstarch and sugar.
• Add boiling water, stirring constantly until thick.
• Add lemon juice, butter, nutmeg and salt.
• Serve warm.
• My Method:.
• I just whisked everything, except the butter, together and cooked it.
• When boiling hot, I whisked in the butter and stirred until thickened.

NUTMEG VANILLA SAUCE

Steps:

• Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
• In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan.
• Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold.

NUTMEG SAUCE

Steps:

• 1. Combine dry ingredients in a small saucepan. Use a little of the boiling water to mix the ingredients.
• 2. Stir in the remaining boiling water. Place over medium-high heat and stir until thickened. Add the butter and vanilla, and mix well.
• 3. Cool to room temperature.

BLUEBERRY GRUNT WITH NUTMEG SAUCE

Steps:

• Mix 1/2 cup sugar and the cornstarch in a 3-quart saucepan; stir in water and lemon juice until well blended. Stir in blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
• Mix flour, 2 tablespoons sugar, the baking powder, salt and nutmeg; cut in margarine until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve hot with Nutmeg Sauce.
• To make Nutmeg Sauce: Heat all ingredients except margarine over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine until melted. Serve immediately or refrigerate.

MUSHROOM CREAM SAUCE (W/ NUTMEG) FOR PASTA RECIPE

Steps:

• 1. Cook pasta according to pkg directions; drain. 2. In skillet, heat butter over med-hi and saute mushrooms for 2 minutes. 3. Add onions and garlic; cook for 1 minute. 4. Add flour and cook and stir for 1 minute. 5. Add milk, nutmeg, salt and pepper. 6. Cook and stir until sauce is thickened and smooth. 7. Remove from heat; add Parmesan cheese. 8. Toss with drained pasta. 9. Serve with grilled sliced chicken 10.Finish with nutmeg, olive oil, sea salt, cheese

SCALLOPED CABBAGE WITH NUTMEG SAUCE

Steps:

• Preheat oven to 450.
• Grease a 3-4 quart baking dish (or spray with non-stick spray).
• In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches.
• Add salt to taste.
• Cover the pot and on a medium-high heat steam the cabbage in the boiling water, stirring and checking the water every so often, until cabbage is crisp tender, about 10 minutes; add more water during cooking if necessary.
• Remove the cabbage from the water and drain.
• In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth.
• Blend in the milk, whisking until the mixture is again smooth.
• Add the salt, pepper and 1/4 tsp.
• nutmeg and simmer on a low-medium heat, stirring constantly, until thickened.
• Add 4 tablespoons grated parmesan cheese and stir until melted.
• Remove from the heat and stir in lemon juice.
• Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce.
• Repeat with the rest of the cabbage, crumbs and sauce.
• Sprinkle the top evenly with the remaining 2 tbs.
• grated cheese, and sprinkle lightly with additional nutmeg.
• Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through.
• Makes 6-8 servings.

DUFF'S BREAD PUDDING W/ NUTMEG SAUCE

Steps:

• * Cube bread slices and leave in bowl overnight to dry. * Puree peaches w/ juice - set aside. * In small mixing bowl, combine water and creamer - mix until free of lumps. * Add margarine and beat 30 seconds. * Add eggs and beat 1 minute. * Add sugar, vanilla, salt and pureed peaches. Beat at high speed for 1 to 2 minutes. Set aside. * Pour 1 1/2 cups of mixture into non-greased baking dish - sprinkle raisins throughout. * Add cubed bread to baking dish and lightly toss. Pour remaining mixture evenly over bread and lightly sprinkle with cinnamon. * Bake at 325 deg for 40-45 minutes. Test by inserting knife into pudding - it should be clean when withdrawn. Remove and cool slightly. * Top with Nutmeg Sauce (separate recipe).

FRENCH CHICKEN WITH SHERRY-NUTMEG SAUCE

Steps:

• Put the chicken in a non-stick frying pan.
• Cook slowly over moderate heat with no fat added until well browned.
• Drain off melted fat.
• Add the onion, broth and sherry.
• Sprinkle with seasonings.
• Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.
• Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.
• Continue to simmer uncovered until the liquid is reduced by half.
• Whisk milk and flour together and stir into the pan.
• Cook and stir until sauce is bubbling and thick.

NUTMEG SAUCE (FOR DUFF'S BREAD PUDDING)

Steps:

• * In a small saucepan, combine sugar, cornstarch and nutmeg. Stir in milk and margarine. * Cook over medium heat until mixture starts to thicken slightly. * Add vanilla and stir constantly until mixture becomes thick - DO NOT BOIL. * Remove from heat and pour over bread pudding.

NUTMEG HARD SAUCE

Steps:

• In a mixing bowl, cream together butter and sugar until very light and fluffy.
• Add cognac, nutmeg, vanilla, and salt and beat until very light.
• If sauce seems too stiff, slowly add up to 2 tablespoons of cream.
• Spoon into a small serving dish and grate a little nutmeg over top.
• Enjoy!

NEW ENGLAND NUTMEG SAUCE

Steps:

• Combine sugar, flour and salt.
• Add boiling water gradually, stirring constantly.
• Add butter and cook for 5 minutes, stirring occasionally.
• Remove from heat and stir in nutmeg.