The pride of a good cook - and the test of a good cook - is the smoothness, the subtle seasonings, the satisfying savor of her sauces and gravies. Master the basic recipes - then find fun and flair in the variations that are possible. Try old dishes with new sauces. Widen your culinary world.

Ingredients:

2 tablespoons butter or margarine

1 thin slice onion

2 tablespoons flour

1 cup beef broth

¼ teaspoon salt

1/8 teaspoon pepper

1 can (3 ounces) sliced mushrooms, drained

Heat the butter in a skillet over low heat until golden brown. Add the onion and cook and stir until the onion is tender. Then discard the onion. Now add the drained mushrooms and brown slowly.

Blend in the flour. Cook over low heat, stirring until the flour is blended and a deep brown color, then remove from heat. Stir in the broth and return to the heat. Heat this mixture to a boil, stirring constantly. Stir in salt and pepper and remove from the heat.

If you are in a hurry and pressed for time, try this easy shortcut method.

Ingredients:

1 cup dairy sour cream

1 10 ½ ounce can condensed cream of mushroom soup

In a saucepan, stir the sour cream into the condensed soup. Heat thoroughly, but do let this mixture come to a boil. Now your mushroom sauce is ready to serve.