Restaurant Quality Sauces

How to Make Restaurant Quality Sauces

How To Make Restaurant Quality Sauces at Home … in as little as 20 minutes

Several years ago, I helped write an e-book for another website but would like to now share it with my visitors here at ReluctantGourmet.com.

In this series of posts, I’ll try to explain what I’ve learned about making sauces and how easy it is to recreate restaurant quality sauces at home. Learn how to make restaurant quality sauces, both classic and everyday, to serve with beef, chicken and fish.

Table of Contents

Introduction

Sauce Vocabulary

Ingredients

More Ingredients

Sauce Making Techniques

Equipment

How Much Sauce Is Enough

Making Restaurant Quality Stocks at Home

Beef Stock Recipe

Veal Stock Recipe

Demi Glace Recipe

Lamb Stock Recipe

White Chicken Stock Recipe

Roasted Chicken Stock Recipe

Fish Stock Recipe

Lobster Stock Recipe

Vegetable Stock Recipe

The Five Mother Sauces

Bechamel Sauce Recipe

Espagnole Sauce Recipe

Hollandaise Sauce Recipe

Veloute Sauce Recipe

Tomato Sauce Recipe

Restaurant Quality Sauces

Allemande Sauce Recipe – poultry, veal & vegetables

Anchovy Sauce Recipe – fish, chicken & vegetables

Bearnaise Sauce Recipe – eggs, beef, fish & vegetables

Beurre Blanc Sauce Recipe – vegetables & lean meats

Black Olive Sauce Recipe – lamb & beef

Bonnefoy Sauce Recipe  – fish & white meats

Bordelaise Sauce Recipe – steak, poultry, veal & oysters

Bigarde (Orange) Sauce Recipe – duck & chicken

Charcutière Sauce Recipe – pork

Chasseur Sauce Recipe – Beef chops or medallions, veal, game meats

Chateaubriand Sauce Recipe – beef tenderloin, beef steaks

Chutney Sauce Recipe – chicken and green vegetables

Dried Cherry Cognac Sauce Recipe – beef, pork & duck

Madeira Sauce Recipe – beef & chicken

Mustard & Wine Sauce Recipe – chicken & seafood

Mustard Tarragon Butter Sauce Recipe – chicken & seafood

Normande Sauce Recipe – fish & shellfish

Paprika Sauce Recipe – chicken, noodles

Root Vegetable Balsamic Sauce Recipe

Sauce Robert – beef, chicken, pork

Sauce Supreme – chicken, eggs, vegetables & fish

Seafood Sauce for Salmon – seafood, especially salmon

Seafood Sauce for Most Fish – seafood

Sweet and Sour Sauce Recipe – steaks, veal chops, sweet breads

Turkey Gravy Recipe – turkey

Wild Mushroom Sauce Recipe – steak, veal chops, pork chops

Restaurant Quality Pan Sauces

Introduction

Burgundy Sauce Recipe – beef, veal, chicken

Charcutière Sauce Recipe – chicken, pork, veal

Lemon Caper Sauce Recipe – chicken, fish

Marsala Sauce Recipe – chicken, veal

Merlot Sauce Recipe – game, beef

Peppercorn Sauce (au poivre) – steak, veal

Peppercorn Rosemary Sauce Recipe – chicken, duck, steaks

Perigeaux Sauce Recipe – steaks, veal, pork, chicken

Piccata Sauce Recipe – chicken, veal

Perigeaux Sauce Recipe

December 13, 2019 0 Comments
Perigeaux Sauce Recipe

How to Make Périgueux Sauce at Home If you take Madeira sauce and add truffles, you have Périgueux sauce. This sauce gets its name from a city in southwest France in the region of Périgord called Périgueux. Périgueux is know for its truffles, a key ingredient to this sauce. Madeira Madeira is a fortified wine. […]

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Merlot Sauce Recipe

December 3, 2019 0 Comments
Merlot Sauce Recipe

Merlot Sauce for Veal, Beef or Venison With the holidays fast approaching, some of you may be thinking about what you’ll be serving for Christmas dinner. Some of you may choose goose or turkey or ham but then there are the fans of crown roast or filet Mignon and that’s where this sauce pairs well […]

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Lemon Caper Sauce Recipe

November 18, 2019 0 Comments
Lemon Caper Sauce Recipe

How to Make a Delicious Lemon Caper Sauce Tonight This is such a quick and easy sauce to prepare and goes so well with fish or chicken. It is very similar to a piccata sauce that is served with veal or chicken. The capers are small but packed with flavor. They add a salty/briny taste […]

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Chateaubriand Sauce Recipe

November 15, 2019 0 Comments
Chateaubriand Sauce Recipe

How To Prepare Chateaubriand Sauce Named for French romantic novelist and statesman Francois Rene Vicomte de Chateaubriand (1768 – 1848, the recipe was created by his chef Montmireil. Many think of chateaubriand, as a cut of meat but it is not. It is a recipe that most food historians cannot agree on. However, the center […]

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Charcutiere Sauce Recipe

November 10, 2019 0 Comments
Charcutiere Sauce Recipe

How to Prepare a Classic Charcutière Sauce Charcutiere sauce is a variation of Sauce Robert with the addition of cornichons, a small tart pickle made from gherkin cucumbers. It is excellent on pork dishes. If you look at its literal French translation, is “sauce of the pork butcher”.  So basically, what we have is one […]

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Sweet and Sour Sauce Recipe

November 8, 2019 0 Comments
Sweet and Sour Sauce Recipe

How to Prepare a Unique Version of Sweet & Sour Sauce This is not your classic Asian sweet and sour sauce using soy sauce as a base. This version features demi glace as the base with sugar for sweetness and vinegar for the sour. It also calls for capers for a salty component. Capers are […]

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Root Vegetable Balsamic Sauce Recipe

November 1, 2019 0 Comments
Root Vegetable Balsamic Sauce Recipe

This sauce is multi-dimensional. How to Prepare Root Vegetable Balsamic Sauce This is a great time of year to use up some of your root vegetables to make a sauce that works well with duck, pork or game birds. The root vegetables provide a deep and earthy flavor while the balsamic vinegar a touch of […]

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Paprika Sauce Recipe

October 24, 2019 0 Comments
Paprika Sauce Recipe

Paprika is ground red peppers. There are sweet and hot varieties. Hungarian paprika is considered the best but Spanish paprika is excellent as well. Best Served With: chicken recipes or over a bed of noodles How to Prepare Paprika Sauce   PrintPaprika Sauce Recipe Ingredients2 cups chicken stock 3 shallots, minced 2 tablespoons butter 1/2 […]

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Red Pepper Sauce – Albufera Sauce

October 17, 2019 0 Comments
Red Pepper Sauce – Albufera Sauce

The Albufera is a freshwater lagoon and estuary on the Gulf of Valencia coast in eastern Spain. The sauce was thought to be named after one of Nepoleon’s general, Louis Gabriel Suchet, the “duc d’Albufera”. This sauce is made with glace de viande which is nothing more than basic brown beef or veal stock reduced […]

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Sauce Supreme Recipe

October 14, 2019 1 Comment
Sauce Supreme Recipe

Sauce Supreme is basically a veloute sauce enriched with heavy cream. You’ll start to notice that many of the classic French sauces are derivatives of one of the 5 Mother Sauces.   How to Prepare a Delicious Sauce Supreme Some chefs take it a step further and enhance it with mushroom flavor. This can certainly […]

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