What Restaurant Quality Sauces Is All About
How to Make Restaurant Quality Sauces at Home Table of Contents
How often have you gone to a restaurant and wondered how they make the amazing sauces, dressings and gravies that accompany a great meal?
At mid-level chain restaurants, many sauces are shipped in, ready made. But at small, stand-alone restaurants as well as stand-alone fine dining restaurants, those phenomenal sauces are made by chefs, cooks and sauciers (the cook in charge of sauces) right there in the restaurant kitchen.
While some of these talented cooks and chefs attended culinary school, many did not. They learned their craft from others with more experience. And now, you too, can learn the secrets of making restaurant quality sauces at home.
You will be able to make sauces just like the professionals do it in restaurant kitchens.
They often say that the best example is a non-example, so, this is what this book is not:
- This is not an exhaustive compendium of sauces
- This is not a technical discussion of sauces
If you are looking for encyclopedic knowledge of sauces, there are many wonderful books out there on the topic, including James Peterson’s Sauces, Raymond Sokolov’s The Saucier’s Apprentice and Saucing Foods by Deirdre Davis that I can highly recommend.
The goal of this book is to demystify sauce making, bringing it out of the restaurant kitchen into your kitchen.
You will learn
- kitchen sauce staples
- common sauce terminology
- the building blocks of sauces
- common sauce making techniques
- how to prepare classic and everyday sauces
With solid technique under your belt and quality ingredients in your pantry, you will have the confidence to make sauces that rival, and even exceed, the taste and texture of your favorite restaurant sauces. You will have the knowledge that professional chefs and cooks have passed down right at your fingertips.
No longer will you have to wonder how those chefs make wonderful sauces. You will know, and you'll be able to make them for yourself and your family, right in your own kitchen.
You absolutely do not have to go to culinary school in order to be a great cook and a great saucier. Learn how to reduce, emulsify, make a roux and mount butter, and you will be making restaurant quality sauces before you know it.
But all the techniques, vocabulary and instruction in the world cannot take the place of actually cooking. If you're nervous, that's understandable, but take this book with you into the kitchen and just get started.
With repetition comes competence, and from competence comes greatness. So what are you waiting for? Let's get in the kitchen and make some sauces!
How to Make Restaurant Quality Sauces at Home Table of Contents
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best.Savory Choice's Demi Glace
Ready in minutes, Savory Choice beef demi glace allows home chefs to deliver impressive restaurant-quality meals quickly and cost-effectively. Professional chefs typically take at least 24 hours to prepare this traditional reduction sauce by simmering stock, vegetables, wine and spices to a velvety consistency.More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
George Dardonis
great work