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

Bordelaise Sauce Recipe

November 1, 2015 7 Comments
Bordelaise Sauce Recipe

A Classic French Brown Sauce From Bordeaux A classic French sauce named for the famous Bordeaux wine region in France from where it was first developed. I have looked high and low on the Internet to find an individual source to give credit for this sauce, but have not been able to find anyone. What […]

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Sauce Robert Recipe

October 8, 2015 2 Comments
Sauce Robert Recipe

A Classic Mustard – Wine Sauce to Serve with Pork Robert Sauce is another fantastic sauce with demi glace as a base ingredient. Actually it is derived from the classic French Espagnole sauce, also called brown sauce and is one of the 5 Mother Sauces. I have seen various pronunciations for Sauce Robert but I […]

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Madeira Sauce Recipe

September 29, 2015 11 Comments
Madeira Sauce Recipe

How To Make a Classic Madeira Wine Sauce in 20 Minutes or Less “A good base lightly flavored with Madeira will produce one of the greatest of all sauces.” Raymond Sokolov, The Saucier’s Apprentice Madeira sauce is one of the classic French brown sauces prepared with Madeira wine, peppercorns and a few other important ingredients.  […]

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How to Make Brown Stock

September 14, 2012 9 Comments
How to Make Brown Stock

How to Make Brown Stock at Home If you are wondering what’s the difference between “brown stock” and “beef stock”, I’m thinking it has to do with the bones. With a beef stock you only use beef bones, but with brown stock you use both beef and veal bones. If there is another difference that […]

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How to Make Beef Stock at Home

September 9, 2012 4 Comments
How to Make Beef Stock at Home

How to Prepare Restaurant Quality Beef Stock Pretend you are at a prestigious culinary school observing a cooking class. The students shift expectantly, nervously adjusting their cravats as they await the instructor. In he comes, and everyone scrambles to line-up. Wrinkled apron? Disgraceful. Scruffy? Go shave. NOW. Dirt under the nails? Inexcusable. Go wash immediately. […]

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Seafood Sauce for Pan Seared Fish Recipe

July 23, 2012 2 Comments
Seafood Sauce for Pan Seared Fish Recipe

If you are looking for a sauce to finish your favorite pan seared fish like scrod, flounder, haddock or orange roughly, you will love this sauce. Seafood Sauce Recipe It’s made with a lobster stock reduction (see sources below) and will let you make restaurant quality sauces at home in minutes.  Also called lobster glace […]

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Chicken Piccata Recipe

July 21, 2012 0 Comments
Chicken Piccata Recipe

A Simple Chicken Piccata Is An Italian Delight A bottle of red, a bottle of white – It all depends upon your appetite I’ll meet you any time you want – In our Italian Restaurant. – Billy Joel When I lived in New York City, there was a restaurant in Hell’s Kitchen, 39th and 9th Avenue, […]

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