Harvard Sauce For Beets
|Tabasco sauce||2 Drop|
|Stock/Beet juice||1 Cup (16 tbs)|
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.
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.