You are here

Harvard Sauce For Beets

Dagwood's picture
<p><a href="http://en.wikipedia.org/wiki/File:ChickRedMole.JPG">Image Credit</a></p>
This Harvard Sauce is perfect for beets. Brightly colored with tobasco sauce, this Harvard Sauce is thickened with maizena and beet juice.
Ingredients
  Sugar 2 Tablespoon
  Maizena 2 Tablespoon
  Tabasco sauce 2 Drop
  Stock/Beet juice 1 Cup (16 tbs)
  Vinegar 2 Tablespoon
  Oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a pan, take sugar, salt and maizena (corn-starch).
2. Add vinegar, oil, tabasco sauce and stock or juice.
3. Cook on a very low flame. Stir continuously until it thickens and is of a smooth consistency.

SERVING
4. To serve Harvard Sauce, pour it over hot cooked beets which may be whole, diced or sliced. Top it with grated orange rind. A variation can be by using juice from fresh or canned beans over beans and topping it with slivered toasted almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Vinegar
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

Rate It

Your rating: None
3.97353
Average: 4 (17 votes)