Mushroom Conversions Equivalents and Substitutions

October 11, 2019 0 Comments
Mushroom Conversions Equivalents and Substitutions

Mushrooms can be found in many of the recipes on reluctantgourmet.com but they come in all measurements. In this post, I look at the many mushroom conversions, equivalents and substitutions you may come across when you are cooking with them.   How to Convert Mushrooms for Your Recipes We love mushrooms in our house and […]

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Mustard Tarragon Butter Sauce Recipe

October 9, 2019 0 Comments
Mustard Tarragon Butter Sauce Recipe

Here you have a simple but delicious pan sauce that can be served with grilled boneless chicken breasts or a fresh piece of fish. The combination of mustard with chopped tarragon and butter works perfectly for preparing this extremely easy sauce. How to Prepare a Delicious Mustard Tarragon Butter Sauce   PrintMustard Tarragon Butter Sauce […]

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Dried Cherry Cognac Sauce

October 7, 2019 0 Comments
Dried Cherry Cognac Sauce

If you are looking for a great sauce to serve with steak, pork tenderloin or duck, look no further. This Dried Cherry Cognac Sauce is easy to prepare and has magnificent flavor. How to Prepare Dried Cherry Cognac Sauce Cognac is a type of brandy from the Cognac region of France and considered by many […]

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Bonnefoy Sauce Recipe

October 3, 2019 0 Comments
Bonnefoy Sauce Recipe

How to Prepare Bonnefoy Sauce This sauce is exactly the same as the Bordelaise and sometimes called “white Bordelaise” or “Sauce Bordelaise au Vin Blanc” except that it calls for white wine instead of red wine. However, like Bordelaise Sauce, employ a dry and fuller bodied white wine such as Chardonnay. Named after a famous […]

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Black Olive Sauce Recipe

September 30, 2019 0 Comments
Black Olive Sauce Recipe

How to Prepare Restaurant Quality Black Olive Sauce With dozens of varieties, olives are indigenous to the Mediterranean and have been revered by man for millennia. Green olives are picked prior to ripening and black ones after ripening. Nicoise olives hail from the Provence region of France but are grown in other countries. They are […]

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Quinoa Is A Seed Native to Peru

September 25, 2019 0 Comments
Quinoa Is A Seed Native to Peru

All About Quinoa & How to Cook It By Nell Jones Quinoa is a seed native to Peru that was once considered “the mother grain” by the Incans and is now considered a “superfood” by most health conscious people.  It became popular in the last decade because of its role as a healthier carb. Its […]

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Béarnaise Sauce Recipe

September 24, 2019 0 Comments
Béarnaise Sauce Recipe

How to Prepare Restaurant Quality Béarnaise Sauce Béarnaise is basically a tarragon-infused hollandaise sauce. Hollandaise is one of the grand or mother sauces of classic French cuisine. It is also one of the most challenging to make and might take a little practice. But your efforts will be rewarded. This is a decadently delicious sauce. […]

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Anchovy Sauce Recipe

September 23, 2019 0 Comments
Anchovy Sauce Recipe

How to Make Classic Restaurant Quality Anchovy Sauce Classic anchovy sauce is made with anchovy butter but to simplify matters, we are using anchovy paste. You may want to dice up a couple of canned anchovies to add at the end. This recipe is a derivative of Normande sauce. PrintAnchovy Sauce Recipe Prep Time: 15 […]

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Normande Sauce Recipe

September 19, 2019 0 Comments
Normande Sauce Recipe

How to Make Restaurant Quality Normande Sauce Normandy is a coastal region of north-west France, just south of the English Channel. Normandy is a gastronomic paradise. A marriage made in heaven of the rich bounties of the land and the sea. The two most archetypal ingredients of Norman cuisine are apples and dairy products. Normandy’s […]

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Espagnole Sauce or Brown Sauce

September 16, 2019 0 Comments
Espagnole Sauce or Brown Sauce

How to Make a Restaurant Quality Espagnole Sauce Brown sauce is one of the five “Grand” or “Mother” sauces of French cuisine, the other four being béchamel, tomato, velouté and hollandaise. A Grand sauce is a base sauce from which a plethora of derivative sauces are then made. Brown sauce, as the name implies, is […]

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