Comments on: How to Make Reduction Sauces http://www.reluctantgourmet.com/blog/sauce-recipes/how-to-make-reduction-sauces/ You Have To Eat, So Learn To Cook & Eat Well Fri, 19 Mar 2010 22:14:34 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Greta Shelley http://www.reluctantgourmet.com/blog/sauce-recipes/how-to-make-reduction-sauces/comment-page-1/#comment-92743 Greta Shelley Sun, 07 Feb 2010 15:14:48 +0000 http://www.reluctantgourmet.com/blog/archives/118#comment-92743 Interesting comments, I did not know this blog and found it by clicking on something else. It's all ready in my bookmarks so you will see me back soon. Interesting comments, I did not know this blog and found it by clicking on something else. It’s all ready in my bookmarks so you will see me back soon.

]]> By: Susan http://www.reluctantgourmet.com/blog/sauce-recipes/how-to-make-reduction-sauces/comment-page-1/#comment-90866 Susan Thu, 21 Jan 2010 03:55:44 +0000 http://www.reluctantgourmet.com/blog/archives/118#comment-90866 I'm not seeing any response on the Jager. I'm looking to do the same thing with Chambord for a dessert. This is a chilled recipe using frozen &/or fresh raspberries. Can anyone help? The flavors are raspberry and pineapple mixed with mascarpone cheese and other yummy and complementary flavors. <em>Hi Susan, it sounds like a recipe I found at Epicurious for <a href="http://www.epicurious.com/recipes/food/views/Coeur-a-la-Creme-with-Raspberry-Sauce-100627" rel="nofollow">Coeur à la Crème with Raspberry Sauce</a> by Patrick O'Connell from The Inn at Little Washington Cookbook. </em> I’m not seeing any response on the Jager. I’m looking to do the same thing with Chambord for a dessert. This is a chilled recipe using frozen &/or fresh raspberries. Can anyone help? The flavors are raspberry and pineapple mixed with mascarpone cheese and other yummy and complementary flavors.

Hi Susan, it sounds like a recipe I found at Epicurious for Coeur à la Crème with Raspberry Sauce by Patrick O’Connell from The Inn at Little Washington Cookbook.

]]> By: RG http://www.reluctantgourmet.com/blog/sauce-recipes/how-to-make-reduction-sauces/comment-page-1/#comment-84535 RG Wed, 16 Sep 2009 11:15:47 +0000 http://www.reluctantgourmet.com/blog/archives/118#comment-84535 Cindy, I'm pretty sure you can make a decent sauce with most cordial liqueurs if you use them to deglaze your sauce pan. What are the flavors associated with Jager? Knowing that will help decide what other ingredients would work with it. Cindy, I’m pretty sure you can make a decent sauce with most cordial liqueurs if you use them to deglaze your sauce pan. What are the flavors associated with Jager? Knowing that will help decide what other ingredients would work with it.

]]> By: Cindy http://www.reluctantgourmet.com/blog/sauce-recipes/how-to-make-reduction-sauces/comment-page-1/#comment-84493 Cindy Tue, 15 Sep 2009 23:05:51 +0000 http://www.reluctantgourmet.com/blog/archives/118#comment-84493 I am looking to make a sauce out of Jagermeister - a cordial liquer. I know that it might sound strange to anyone that is familiar with the drink..but I own a restaurant/bar and we are the biggest retailer of Jager in the state and I truly believe that something delicious can be derived from it in a cooking sense. Can anyone suggest any other herbal/spice that would compliment this reduction? Would be using it for a sauce for steak or wings! Thanks for any positive input! <em>Cindy, I found this interesting recipe for Venison steak with black currant,wild mushroom and<a href="http://kitchenscraps.ca/2009/01/30/jagermeister-venison/" rel="nofollow"> Jagermesiter sauce</a> that might work for you.</em> I am looking to make a sauce out of Jagermeister - a cordial liquer. I know that it might sound strange to anyone that is familiar with the drink..but I own a restaurant/bar and we are the biggest retailer of Jager in the state and I truly believe that something delicious can be derived from it in a cooking sense. Can anyone suggest any other herbal/spice that would compliment this reduction? Would be using it for a sauce for steak or wings! Thanks for any positive input!

Cindy, I found this interesting recipe for Venison steak with black currant,wild mushroom and Jagermesiter sauce that might work for you.

]]> By: matt http://www.reluctantgourmet.com/blog/sauce-recipes/how-to-make-reduction-sauces/comment-page-1/#comment-75837 matt Wed, 11 Mar 2009 02:34:53 +0000 http://www.reluctantgourmet.com/blog/archives/118#comment-75837 right on man. that was straight to the point i will book mark this page...thanks right on man. that was straight to the point i will book mark this page…thanks

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