Making Great Sauces at Home
One of the most difficult tasks for any home cook to accomplish is making a restaurant quality sauce in their own kitchen. It's not that the technique for making sauces is hard, it's finding the right ingredients. But now that these ingredients are readily available, all of us can create sauces as good as anything you are going to be served in a fancy restaurant at a fraction of the cost.
New eCookbook About Sauces
Our friends at GatewayGourmet put together an electronic cookbook that you simple download to your computer with over 75 classic and everyday sauces for us home cooks. It has incredible sauce recipes for steak, chicken, fish, lamb, veal as well as for soups and pasta.
You should note that the recipes all require stocks and stock reductions and they feature the products from More Than Gourmet but they do give you the equivalent if you want to use your own homemade reductions or some other commercial brand. (See my article on making sauces at home)
They do provide you with recipes for making your own stocks and demi-glace if you care to, but with all these incredible products on the market, I rarely make my own stocks anymore and forget about making your own demi-glace from scratch. Too tough for me. You can learn all about restaurant quality Demi Glace & where to purchase it at GatewayGourmet.com as well as More Than Gourmet's complete line of stock reductions.
What Sauces Will You Learn to Make at Home?
Some of the recipes include
- Veal Marsala
- Lobster Bisque
- Chateaubriand Sauce for Beef
- Seafood Sauce
- Mushroom Sauce
- Port Wine Sauce
If you ever wanted to learn how professional chefs make those fancy sauces in high-end restaurants, you should check out How to Make Restaurant Quality Sauces at Home. I highly recommend it.
