Easy Homemade Sauce for Vegetables

The same canned or frozen vegetables become boring day after day, and they can be very tasteless, even when slathered with butter and coated with salt and pepper. Instead of eating the same veggies and becoming bored with the flavor, try the following easy homemade sauces. They can be made in a matter of minutes, and they will turn ordinary canned or frozen vegetables into a taste-tempting side dish.

Very Easy Cheese Sauce for Broccoli and Cauliflower

Cheese sauce can be made by heating cheese in a jar or using processed block cheese, but they are expensive options. Homemade cheese sauce for vegetables can be made by creating a white sauce the old-fashioned way and adding shredded cheese. This method of making homemade sauce for vegetables is too time-consuming.

Instead of buying overpriced processed cheese or standing at the stove while dirtying umpteen pans, measuring cups and utensils, simply mix one can of condensed cheddar cheese soup with half of a can of milk. This is an excellent and inexpensive homemade cheese sauce for vegetables including broccoli, cauliflower, and numerous others.

Homemade Cream Sauce for Pearl Onions or Potatoes

Anyone that loves the flavor and texture of onions will love homemade cream sauce over bite-size pearl onions. Cream sauce is also good over canned or homemade cubed, fried, baked, or mashed potatoes. For this easy homemade sauce, all it takes is a cream soup of your choice such as cream of celery, cream of chicken, or cream of mushroom. Thin it with real cream or whole milk until it reaches the ideal consistency. Add chives, basil, marjoram, parsley, or thyme, depending on the desired flavor. This easy homemade sauce will make ordinary vegetables taste extraordinary with very little effort.

Easy Sauce for Asparagus and Mixed Vegetables

Canned asparagus is nothing like the fresh spring variety, but when canned vegetables are the only type available, they are better than the alternative. Make vegetables like asparagus extra tasty with the addition of homemade sauce that is similar to French toulonnnaise. This homemade sauce for veggies is quick and easy to make, and it tastes great.

The following recipe was adapted from a 1940’s Campbell’s Soup recipe my grandmother used to make. The original recipe called for cream of vegetable soup, but Campbell’s no longer manufacturers this variety. Adding ½ cup of mixed drained vegetables to cream of celery soup seems to be the next best thing to homemade.

Begin by sautéing four tablespoons of chopped green onion in two tablespoons of butter seasoned with one-quarter teaspoon of savory until it is tender. Combine the buttered onions with two cans of cream of celery soup, one-half cup of cooked diced mixed vegetables, two-thirds of one cup of milk or cream, and an optional splash of dry white wine such as Chablis. Heat it while stirring the mixture constantly to avoid scorching. Pour this homemade sauce over drained canned, frozen, or fresh asparagus. You might even decide you like this easy vintage homemade sauce over canned or frozen mixed vegetables. It is a blast from the past that is truly delicious!

Sources: Grandma and Personal Experience