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.
Making Restaurant Quality Stocks at Home
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
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
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 […]
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 […]
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 […]
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. […]
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 […]
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 […]
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 […]
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 […]
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, […]
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 […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
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