Food	Combine with	Make into	Seasonings which blend well
Cream	Gravy. Cream sauce. Other cream soups.	Sauces. Base for veg­etable or meat cas­seroles.	Curry. Chili. Cayenne. Pa­prika.
Consomm6 or Bouillon	Raw meat or vegetables to cook them. Flour and butter.	Stock. Sauce.	Almost any herb or spice.
Chowders	Fish. Other soups. Cheese.Eggs.	Casseroles. Another soup.	Thyme. Cay­enne. Curry.

Food	Combine with	Make into	Seasonings which blend well
Bechamel	Any other sauce. Gravy. Casseroles.	The base for a sauce of different flavor.	Parsley. Celery seed. Curry.
B6arnaise	Cream sauce. Hollandaise. Gravy. Casseroles.	The flavor agent for another sauce.	Nothing. It car­ries its own.
Cheese	Cream sauce. Tomato sauce. Casseroles. Gravy.	Added flavor for another sauce.	Onion. Curry. Chili.
Cream	Any other sauce. Gravy. Cream soup. Casserole dishes.	A good extender of other sauce.	Onion. Curry. Cayenne. Paprika.
Curry	Cream sauce. Tomato sauce. Gravy. Casserole dishes.	The flavor agent for another sauce.	Nothing. It car­ries its own.
Gravy	Any other sauce. Casserole dishes.	Added richness for other sauces.	Onion. Parsley. Cayenne. Garlic.
Hollandaise	Cream sauce. Bechamel. Gravy. Bearnaise. White wine sauce. Casserole dishes.	Added richness for another sauce.	Nodiing.
Red Wine	Gravy. Tomato sauce. Fish or meat. Casseroles.	Flavor change for another sauce.	Thyme. Onion. Garlic.
Sour Cream	Any other sauce. Gravy. Casserole dishes.	Added richness for another sauce.	Chives. Garlic. Onion. Paprika. Cayenne.
White Wine	Cream sauce. Hollandaise. B6chamel. Gravy. Casserole dishes.	Delicate flavor for another sauce.	Thyme. Dill. Tarragon.

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