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

Piccata Sauce Recipe – chicken, veal

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 […]

Continue Reading »

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 […]

Continue Reading »

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 […]

Continue Reading »

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. […]

Continue Reading »

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 […]

Continue Reading »

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 […]

Continue Reading »

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 […]

Continue Reading »

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 […]

Continue Reading »

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, […]

Continue Reading »

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 […]

Continue Reading »

css.php