Sauces Explained

Sauces Make Good Food Great – “The secret’s in the sauce!” Well, often the key to taking a good meal and turning it into a great meal is a great sauce. And there are some secrets to making sauces. Learn how to make classic European sauces as well as lighter pan sauces and reductions to really set off and complement your food and leave your family and guests asking for more bread to soak up every drop.
 

Simple Pan Sauce For Chicken

January 7, 2015 0 Comments
Simple Pan Sauce For Chicken

How to Make a Simple Pan Sauce For Pan Fried Chicken Most of us are comfortable with pan-frying a chicken breast or what some people call “saute a chicken breast”, but how many go the extra step to make a simple pan sauce to serve with it? Making a pan sauce is easy to do […]

Continue Reading »

Simple Reduction Sauce

January 2, 2014 6 Comments
Simple Reduction Sauce

How to Make a Simple Reduction Sauce A reader wrote to me to say that he cannot make a reduction correctly.  He said that it never reaches a saucy consistency unless he uses a slurry or a roux to thicken it.  He wants to know if he is missing something. I love reductions and reduction […]

Continue Reading »

Making Incredible Sauces at Home

September 16, 2012 8 Comments
Making Incredible Sauces at Home

My 5 Step Method for Preparing Professional Quality Brown Sauces As a home cook, one of the hardest things for me to accomplish when first starting out was making a rich velvety brown sauce to serve on steak, lamb, veal, pork, or even chicken. I could put together a pretty good pan sauce using the […]

Continue Reading »

How to Make Simple Pan Sauces

September 16, 2012 23 Comments
How to Make Simple Pan Sauces

How to Make a Simple Pan Sauce at Home “If you want to elevate your cooking skills to a new level and up your culinary game, learn how to make a simple pan sauce.” With this technique in your cooking bag of tricks, you can turn a simple pan-fried steak into a mouth-watering meal, a […]

Continue Reading »

Brown Sauce Tips

September 16, 2012 2 Comments
Brown Sauce Tips

How to Make a Great Brown Sauce As a home cook, one of the hardest things for me to accomplish when first starting out was making a rich velvety brown sauce to serve on steak, lamb, veal, pork, or even chicken. I could put together a pretty good pan sauce using the dripping after sautéing […]

Continue Reading »

How to Make Brown Stock

September 14, 2012 7 Comments
How to Make Brown Stock

How to Make Brown Stock at Home If you are wondering what’s the difference between “brown stock” and “beef stock”, I’m thinking it has to do with the bones. With a beef stock you only use beef bones, but with brown stock you use both beef and veal bones. If there is another difference that […]

Continue Reading »

Secret to Great Sauces Is Demi Glace

September 14, 2012 12 Comments
Secret to Great Sauces Is Demi Glace

The Secret to Great Sauces is Great Ingredients If you ask my daughters what is their favorite meal and they will tell you, “Daddy’s steak with sauce!” I love that my little girls enjoy a good cut of beef like New York strip steak or a filet Mignon served with a rich brown sauce made […]

Continue Reading »

Restaurant Quality Sauces at Home

June 18, 2012 3 Comments
Restaurant Quality Sauces at Home

How to Classic French Sauces at Home How many of you while dining out have been served an incredible sauce, only to wish you could duplicate it at home? I often want to ask the chef (and sometimes do) what’s in his sauce and how did he make it. This section of The Reluctant Gourmet […]

Continue Reading »

Brown Sauce History

July 28, 2010 5 Comments
Brown Sauce History

The History of Brown Sauce – Part 1 Katherine of Aragon, (1485-1536), was the first, (and according to many), only legitimate queen of King Henry VIII.  Why the question of authenticity regarding her five successors?  Therein lies the linchpin to the entire English Reformation and the merciless bloodbath that ensued for decades. Katherine, as beautiful […]

Continue Reading »

Asian Sauces

February 27, 2010 19 Comments
Asian Sauces

All About Asian Sauces by contributing writer Chef Mark R. Vogel Asian cuisine is extremely multifaceted.  Indeed, Asia is the world’s largest continent and home to more countries than any other land mass. To make things exponentially more diverse, most countries have manifold cuisines, each emanating from varying geographic locations.  China, Thailand and India are […]

Continue Reading »

css.php