What is Demi Glace? I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. […]
“It is the sauce that distinguishes a good chef. The Saucier is a soloist in the orchestra of a great kitchen.” – Fernand Point
So true! You can saute a chicken breast to perfection and make a great meal, but if you know how to make simple pan sauces, you can prepare a hundred different meals. Furthermore, you are going to find every cuisine has it’s own style of sauces, some similar, some completely different.
For example, Italian sauces for pasta like a Genovese sauce are much different from classic French sauces like a demi glace sauce. A simple soy ginger sauce for Chinese dumplings looks and tastes different from an Indian curry sauce. Even barbecue sauces can be different depending on where you live.
So here are some of my favorite sauces from various cuisines that you can enjoy with your favorite meals.
Looking for a Simple Sauce to Serve on Vegetables? We eat a lot of steamed broccoli and asparagus in our house and are always looking for new ways to serve it. We found this simple yogurt sauce made with garlic and fresh squeezed lemon juice that is so easy to make and really adds a […]
Got My Mojo Glaze Working The definition for “mojo” is a magic charm, talisman, or spell. Over the years, mojo has been used in song titles and lyrics including “Got My Mojo Working, a blues song written by Preston “Red” Foster and made popular by Muddy Waters in 1957. Jim Morrison of the Doors used […]
An Alternative Version of Classic Pesto When you think of pesto, you’re most likely thinking of Pesto Alla Genovese made with crushed garlic, pine nuts, salt, basil, Parmesan cheese and olive oil. These are the ingredients that have been used since ancient Roman times originating in Genoa in northern Italy. Today, home cooks all over the […]
How to Make a Delicious Mustard & Wine Wine Sauce for Seafood or Chicken A classic mustard and white wine sauce can be made numerous ways with a teaspoon of this or tablespoon of that to come up with different versions. I like this simple way of making it with mushrooms, a little mustard, a […]
How to Sous Vide Tilapia This recipe comes from my friend Chef David Nelson. He shared his version on my Facebook group, What I Cooked 4 Dinner Last Night. We are talking about two recipes here, one for the sous vide tilapia and the other for the spicy seafood broth. I say that because the […]
How to Make a Delicious Provençale Sauce Provençale sauce is basically a tomato based sauce with a few extra ingredients to give it an incredible fragrance and is great served with meats, chicken and seafood. There are lots of variations to this sauce but I suggest you come up with your own version using […]
How to Make Your Own Pomegranate Molasses at Home When preparing a new salmon recipe from Israeli Chef Michael Solomonov’s new cookbook, Zahav – A World of Israeli Cooking, I needed pomegranate molasses but couldn’t find any our local supermarket so I decided to make my own. It’s very easy to prepare but does take […]
Incredible Sauce for Beef, Lamb, Chicken or Duck Here’s another beautiful sauce to serve with meats and poultry using a demi-glace as a base and building off of it. If you are not familiar with demi-glace, click on the link to learn more about it. It is the base ingredient for many of the most […]
A Classic French Brown Sauce From Bordeaux A classic French sauce named for the famous Bordeaux wine region in France from where it was first developed. I have looked high and low on the Internet to find an individual source to give credit for this sauce, but have not been able to find anyone. What […]
You Probably Know It As Orange Sauce Most likely you’ve heard of the dish duck a l’orange and some time in your life you may even have ordered it at one of your favorite restaurants. The duck a l’orange that became popular in this country back in the 60’s is nothing like the classic canard […]