Making Great Sauces at Home

January 5, 2007 1 Comment

Making Great Sauces at Home

Preparing Restaurant Quality Sauces

If you have spent any time on my web site, you know I am a huge fan of preparing sauces pan sauces, classic French style sauce and everyday simple sauces. As Fernand Point, the man considered to be the father of modern French cuisine said, “It is the sauce that distinguishes a good chef. The Saucier is a soloist in the orchestra of a great kitchen.”

Now that may be taking it a bit far, but I do believe if you know how to prepare sauces, you can turn an ordinary sautéed chicken breast into something special. Same with a pork chop and even a steak that can usually stand on its own. See my Steak with Wild Mushroom Sauce or Grilled Steak with Peppercorn Sauce.

The trick to making great sauces at home is having the right ingredients. The reason professional chefs can serve you an incredible rich, velvety brown sauce in your favorite restaurant is because they have spent hours, sometimes days preparing stock reductions and demi-glaces.

Most of us home cooks don’t have the time or the desire to put the time and effort into making classic stock reductions for soups, stews, braises and sauces. Sure, we have no trouble making a batch of chicken stock for homemade chicken soup but how many of you want to spend two days making a demi-glace? Not me.

Good News For Home Cooks

Good news for us is there are now companies making some very good commercial stock reduction products that we can use to make great sauces in our own kitchens. Some are better than others and it’s my goal this year to try as many products as I can find and give them a taste test.

In the meantime, check out my article called Secret to Great Sauces Is Demi Glace. You learn what demi glace is, how is it used, where to find a great recipe for making it at home and where to buy commercial versions of it so you can make sauces like the best gourmet restaurant chefs.  I can now make the same sauces that I’ve enjoyed in many of the fine restaurants I’ve been fortunate to dine at.

Now I’m not saying there aren’t better products on the market. I’m sure there are cheaper brands but most of those are pure chemicals and not using all natural products. If there is a brand you recommend me trying, please let me know and I will give it a go.

Last modified on Mon 14 July 2014 10:12 am

Comments (1)

Trackback URL | Comments RSS Feed

  1. joenel says:

    I am a food lover.and i know how to make sauces. but I have learned much idea.great job.

Leave a Reply