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.

Fish Stock Recipe

March 7, 2016 2 Comments
Fish Stock Recipe

How to Make Homemade Fish (Fume) Stock Of all the stocks home-cooks need to prepare for their favorite recipes, I’m guessing seafood stock is not at the top of the list. It has always been easy find both chicken and beef stock in your local market but hard to find seafood or fish stock. That’s […]

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Mustard and White Wine Sauce Recipe

March 2, 2016 0 Comments
Mustard and White Wine Sauce Recipe

How to Make a Delicious Mustard & Wine Wine Sauce for Seafood or Chicken A classic mustard and white wine sauce can be made numerous ways with a teaspoon of this or tablespoon of that to come up with different versions.  I like this simple way of making it with mushrooms, a little mustard, a […]

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Sous Vide Tilapia in Spicy Seafood Broth

January 28, 2016 0 Comments
Sous Vide Tilapia in Spicy Seafood Broth

How to Sous Vide Tilapia This recipe comes from my friend Chef David Nelson. He shared his version on my Facebook group, What I Cooked 4 Dinner Last Night.  We are talking about two recipes here, one for the sous vide tilapia and the other for the spicy seafood broth. I say that because the […]

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Provencale Sauce Recipe

December 23, 2015 0 Comments
Provencale Sauce Recipe

  How to Make a Delicious Provençale Sauce Provençale sauce is basically a tomato based sauce with a few extra ingredients to give it an incredible fragrance and is great served with meats, chicken and seafood. There are lots of variations to this sauce but I suggest you come up with your own version using […]

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Pomegranate Molasses Recipe

November 12, 2015 0 Comments
Pomegranate Molasses Recipe

How to Make Your Own Pomegranate Molasses at Home When preparing a new salmon recipe from Israeli Chef Michael Solomonov’s new cookbook, Zahav – A World of Israeli Cooking, I needed pomegranate molasses but couldn’t find any our local supermarket so I decided to make my own. It’s very easy to prepare but does take […]

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Rosemary Peppercorn Sauce Recipe

November 3, 2015 2 Comments
Rosemary Peppercorn Sauce Recipe

Incredible Sauce for Beef, Lamb, Chicken or Duck Here’s another beautiful sauce to serve with meats and poultry using a demi-glace as a base and building off of it. If you are not familiar with demi-glace, click on the link to learn more about it. It is the base ingredient for many of the most […]

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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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Bigarade Sauce Recipe

October 21, 2015 0 Comments
Bigarade Sauce Recipe

You Probably Know It As Orange Sauce Most likely you’ve heard of the dish duck a l’orange and some time in your life you may even have ordered it at one of your favorite restaurants. The duck a l’orange that became popular in this country back in the 60’s is nothing like the classic canard […]

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Robert Sauce Recipe

October 8, 2015 2 Comments
Robert Sauce 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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Chasseur Sauce Recipe

October 2, 2015 9 Comments
Chasseur Sauce Recipe

Also Called The Hunter’s Sauce I may be saying it wrong but I pronounce it “sauce (cha-SURE)” and love the sound of it when I say it. Sort of like saying “Worcestershire sauce” or as we say in our house, “whats-this-here-sauce”. Sauce Chasseur is the perfect sauce to serve with wild game including rabbit, venison, […]

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