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Cooking > Sauces
There are several types of sauces.
If it is not baked, stuffed, rubbed or marinated
then most likely the item needs a sauce to make it special.
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Cooking:
Sauces:
5 mother sauces - 5 main french
sauces from which hundreds of other sauces are made (by adding a few ingredients)
1) Espagnole or Brown Sauce - beef based
2) Bechamel or cream
3) Tomato
4) Veloute (chicken or fish)
5) Hollandaise - egg yolks and butter
Common Sauces
Bar-B-Q
Basil Walnut Sauce
Bearnaise
Bordelaise
Burgundy Sauce
Burgundy Cream Sauce
Dipping Sauces: French fries, cheese, veg and cracker
dips. Cocktil Sauce, Tartar Sauce, Remoulade, Flavored Mayonaisses
Duck Sauces
Sweet & Sour
Bar-B-Q Sauce (makes 1 gallon)
3/4 cup oil
2 cup diced onion
8 cloves finely choppped garlic
1/2 gallon Ketchup
2 cup worcestershire
2 cups lemon juice
1 cup vinegar
3 tbs tabasco
2 tbs slat
1 cup sugar
1/3 cup paprika
1/4 cup chili powder
1/3 cup water
1/2 cup dry mustard
Procedure
Saute onions and garlic in oil. add remaining
ingredients and bring to boil. Stir often.
Basil Walnut Sauce
1/2 cup fresh parsley
1/2 cup fresh basil
1 tbs extra virgin olive oil
1 tbs balsamic vinegar or malt vinegar
2 tbs grated parmesan cheese
1 tsp sugar
2 tbs chicken stock
1 clove minced garlic
3 tbs finely chopped walnuts
fresh ground pepper (to taste)
Bearnaise
Shallot, Red Wine vinegar, Tarragon Reduction,
added to Hollandaise
Bordelaise
Red Wine
Shallots
Peppercorns (ground)
Thyme
Bay Leaf
Brown Sauce (Espagnole)
Burgundy Sauce
2 Tbs oil
2 large carrots (peeled and chopped)
2 medium onions chopped
2 cups beef stock
1/2 tsp beef glaze
1 cup red wine (Burgundy)
3 sprigs parsley
1/2 tsp salt
Black Pepper to taste
Procedure
Saute carrots and onions till carmelized, Add
ingredients, puree in food processor
Burgundy Cream Sauce
1 cup dry red wine
1/4 cup minced onion
2 tbs parsley flakes
1 tbs lobster base
1 tbs chicken base
pinch Thyme
1 qt heavy cream
1 qt water
Thicken with corn starch
Cider Sauce
Cider
Brown sauce (Espagnole)
Chopped Shallots
Cloves
Bay Leaf
Salt and Pepper to Taste
Cocktail Sauce - See
Seafood
Dessert Sauces - See
Desserts
Fron Saisse (fron say)
white wine
lemon juice
butter
(can add beef, chicken, vegetable, or fish stock/broth)
Lemon Butter Sauce
Honey Mustard - Creamy
2 cups boiled white wine
1/2 gallon chicken stock
1/2 cup browned shallots
2 qts heavy cream
3/4 cup honey
3/4 cup dijon mustard
2 tbs tarragon
thicken with roux and strain.
Hollandaise (makes approx. 1 cup)
*(a fast Hollandaise
recipe that is fast and holds nicely without breaking)
3 egg yolks at room temperature
1 tbs water
salt (to taste)
3/4 cup unsalted butter (clarified)
pinch cayenne pepper
1/2 tsp strained fresh lemon juice
Procedure:
In a blender or food processor. Blend egg yolks
w/water & salt until the color lightens and they are well blended.
Heat butter to just bubbling. Add butter slowly to blender to emulsify.
Add Cayenne and lemon juice.
Honey Tarragon Sauce
1 qt. half & half
1 tsp tarragon
3 oz honey
1/3 tsp black pepper
1/2 tsp paprika
1/4 tsp celery salt
Thicken with roux
Marinara
Mornay Sauce
Bread Flour
Butter
Milk
Egg Yolks
Light Cream
Salt
Butter
Parm Cheese
Oriental Sauce
3 gallons chicken stock
1 cup fresh ginger (grated)
1 cup red peppers
2 cups sherry
2 tbs pink peppercorns
4 tbs dry mustard
3 cups soy sauce
1 cup sliced scallions
4 tbs white pepper
3 cups sesame oil
3 oz chopped garlic.
Procedure: Combine all, bring to boil, thicken
with cornstarch
Pesto
2 Cups fresh basil leaves
1/2 cup olive oil
2 tbs pine nuts
4 cloves garlic
1 tsp salt
1/2 cup parm cheese
2 tbs Pecorino Romano Cheese
3 tbs unsalted butter
Procedure:
Puree and Emulsify
Remoulade
1/2 Gallon Mayonaise
1/2 cup capers
2 cups drained relish
1 tbs Anchovy Paste
4 tbs Dijon Mustard
Sweet and Sour
10 lbs sugar
1 gallon vinegar
1 tbs ginger
1 jar chutney (approx 50 oz)
3 cups worchestire Sauce
46 oz pinapple juice
thicken with corn starch
Tartar Sauce - See
Seafood
Dipping Sauce (for chicken and shrimp)
Apricot Dipping Sauce
1/2 cup apricot preserves
1 tbs water
2 tsp lime juice
2 tsp soy sauce
1 tsp Dijon mustard
1/4 teaspoon minced ginger
Procedure: Puree all ingredients in a blender until
smooth