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

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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The Five Mother Sauces

September 13, 2019 0 Comments
The Five Mother Sauces

The Grand Sauces In French cooking, the grand sauces, or mother sauces, are a group of fundamental sauces from which many secondary or derivative sauces are made. This is not to say that the grand sauces cannot stand alone. They are frequently employed in their original state in a variety of dishes. Nevertheless they can […]

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Vegetable Stock Recipe

August 24, 2019 0 Comments
Vegetable Stock Recipe

How to Make Vegetable Stock Before you throw out those wilted vegetables when cleaning out your refrigerator, you may want to try making a batch of vegetable stock.  You can use it for making vegetarian soups and stews or how about just substituting beef or chicken stock. And if you don’t use it right away, […]

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White Chicken Stock Recipe

August 21, 2019 0 Comments
White Chicken Stock Recipe

How to Make White Chicken Stock The difference between a white chicken stock and a brown chicken stock is simple. White chicken stock is made by boiling chicken bones without roasting them first and brown chicken stock requires roasting the bones first. Roasting bones first gives the brown chicken stock more dept of flavor and […]

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Making Your Own Stocks at Home

June 24, 2019 0 Comments
Making Your Own Stocks at Home

How to Make Restaurant Quality Stocks at Home Could you imagine having to create a singular sauce with singular ingredients for every dish on the menu? Long ago, European chefs realized that it was a much more efficient way to run a kitchen to have sauce components on hand that could be altered or made […]

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Saucing Food – How Much Is Enough

June 10, 2019 0 Comments
Saucing Food – How Much Is Enough

How Much Sauce Should You Put On Food? At restaurants, where food cost is king, the difference between 1 ounce and 3 ounces of sauce on a dish translates to cash for the restaurant. No matter what type of restaurant, portion control is a key to quality, consistency and revenue. At McDonald’s they have a […]

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Restaurant Quality Sauces – Equipment

May 29, 2019 1 Comment
Restaurant Quality Sauces – Equipment

Having the Right Equipment Makes a Difference Saucier A saucepan whose sides curve up gently from the bottom as opposed to having a completely flat bottom and straight sides. This makes it much easier to cover the entire bottom of the pan when stirring a sauce with a wooden spoon or a whisk. And the […]

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Restaurant Quality Sauces – Techniques

May 24, 2019 0 Comments
Restaurant Quality Sauces – Techniques

Important Techniques for Making Great Sauces at Home Now that we have looked at some of the important ingredients used for restaurant quality sauces, let’s look at a few of the important cooking techniques associated with sauce making. This is not a complete list. There are some great saucing cookbooks that go into much more […]

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More Ingredients for Successful Sauces

May 22, 2019 1 Comment
More Ingredients for Successful Sauces

More Ingredients for Great Sauces at Home Part 1 of  The Secret to Successful Sauces – Ingredients Cooking with Flavor Enhancers One of the differences between restaurant chefs and home cooks is that chefs are familiar with a wide variety of specialty ingredients that can subtly or not-so-subtly enhance a sauce. They understand the diner’s […]

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The Secret to Successful Sauces – Ingredients

May 20, 2019 1 Comment
The Secret to Successful Sauces – Ingredients

Ingredients Chefs Use to Make Restaurant Quality Sauces It’s one thing to offer a book full of sauce recipes. It is quite another to open the swinging door to the restaurant kitchen and reveal chefs’ secrets for sauce making. What follows is an explanation of the tricks of the trade – the ingredients, techniques and […]

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