Sauce Recipes

 

“It is the sauce that distinguishes a good chef. The Saucier is a soloist in the orchestra of a great kitchen.” – Fernand Point

So true! You can saute a chicken breast to perfection and make a great meal, but if you know how to make simple pan sauces, you can prepare a hundred different meals. Furthermore, you are going to find every cuisine has it’s own style of sauces, some similar, some completely different.

For example, Italian sauces for pasta like a Genovese sauce are much different from classic French sauces like a demi glace sauce. A simple soy ginger sauce for Chinese dumplings looks and tastes different from an Indian curry sauce. Even barbecue sauces can be different depending on where you live.

So here are some of my favorite sauces from various cuisines that you can enjoy with your favorite meals.

Barbecue Ribs – Rubs and Sauce Recipes

July 24, 2011 0 Comments
Barbecue Ribs – Rubs and Sauce Recipes

  Barbecue Rib Rubs and Sauces Did you read my post on Barbecue Ribs? It describes some of the different styles of ribs based on location around the country. Some areas use rubs, some sauces, some both. Here I’d like to share with you a few recipe selections for both rubs and sauces that you […]

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All About Apricots And Apricot Glaze Recipe

May 10, 2011 0 Comments
All About Apricots And Apricot Glaze Recipe

  The Precocious Fruit By contributing food write Chef Mark Vogel What does Alexander the Great, King Henry VIII, the Spanish explorers and the English settlers all have in common?  The members of this motley crew each played a role in spreading the apricot around the globe.  The apricot probably originated in China, at least […]

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Simple Tomato Sauce

April 9, 2011 1 Comment
Simple Tomato Sauce

Amazing Tomato Sauce Yesterday I posted a recipe for Eggplant Parmigiana by Chef Mark Vogel that would be served with a quick, homemade tomato sauce. Here is Mark’s personal favorite quick and easy tomato sauce that works with his eggplant Parmesan but as a base for lots of recipes. We all have our favorite formulas […]

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Brown Sauce History

July 28, 2010 5 Comments
Brown Sauce History

The History of Brown Sauce – Part 1 Katherine of Aragon, (1485-1536), was the first, (and according to many), only legitimate queen of King Henry VIII.  Why the question of authenticity regarding her five successors?  Therein lies the linchpin to the entire English Reformation and the merciless bloodbath that ensued for decades. Katherine, as beautiful […]

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Mango Salsa Recipe

June 28, 2010 3 Comments
Mango Salsa Recipe

What’s On Hand Mango Salsa This week we received a box of fresh, ripe mangoes as part of a Fruit of the Month club that someone generously gave us over the holidays. I cut open one of the mangoes to sample with my youngest daughter and it was like eating sweet candy. I knew we […]

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Spicy Trenne Pasta Bolognese Recipe

June 13, 2010 0 Comments
Spicy Trenne Pasta Bolognese Recipe

Quick and Easy Shortcut Meals On some nights, I am all about quick and easy meals where I take shortcuts but still turn out a delicious dinner. Last night was one of those meals. I have been playing around with different cuts of pasta to try by finding imported quality manufacturers  on Amazon.com. Typically I […]

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Poached Salmon with Dill Sauce Recipe

April 15, 2010 11 Comments
Poached Salmon with Dill Sauce Recipe

How to Prepare a Delicious Poached Salmon with Dill Sauce Poaching is a wonderful way to keep delicate fish moist and flaky.  If you follow the simple steps for poaching and have patience, you will be rewarded with a succulent main course.  Poaching is a gentle moist heat technique of cooking and is perfect for […]

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Beurre Blanc Sauce Recipe

March 30, 2010 8 Comments
Beurre Blanc Sauce Recipe

Butter + Wine + Vinegar = Beurre Blanc By Contributing Writer Chef Mark Vogel Beurre blanc, or white butter sauce, is exceptionally rich due to all of the butter. The fattiness is nicely balanced with a white wine/vinegar reduction.  This classic French sauce pairs nicely with vegetables and lean meats. Nantes is a city in […]

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Asian Sauces

February 27, 2010 19 Comments
Asian Sauces

All About Asian Sauces by contributing writer Chef Mark R. Vogel Asian cuisine is extremely multifaceted.  Indeed, Asia is the world’s largest continent and home to more countries than any other land mass. To make things exponentially more diverse, most countries have manifold cuisines, each emanating from varying geographic locations.  China, Thailand and India are […]

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Taleggio Porter Fondue Recipe

February 11, 2010 0 Comments
Taleggio Porter Fondue Recipe

Perfect for Dipping Soft Pretzels This cheesy dipping sauce is thick and rich and very flavorful. I know it looks like a lot of ingredients, but it is basically a flavored mornay sauce (bechamel sauce with cheese), just like you’d make for macaroni and cheese. A perfect dipping sauce for Chef Jenni’s homemade best soft […]

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