Most chefs spend time training in Paris for one very important reason the mastering of the art of sauce making. French cuisine is the implementation of fine sauces to elevate any dish and it is this knowledge that all chefs need. Show me a great chef I mean the true masters who haven’t spent at least a little time in either a French kitchen or culinary school they all know that this is an important step in mastering the art of food.
Now I am not a French chef by any means and I have only virtually been to Paris I have staff that have been and I understand the concept of much of the cuisine. This recipe works for a nice creamy sauce with loads of mushrooms and onions which is a plus right from the start with me these two ingredients pair together as well as any two culinary items I can think of. Other than bacon with bacon if that is a pairing, lol.
Now there are many things this sauce will go well with from a simple pasta dish to various meats that will lend well to it. It is a rich sauce so I am not suggesting it every night of the week but a little indulgence every now and then is good for us it lets us appreciate the finer things in life which food is definitely one of those. I am spending a few days focusing on this site it is in need of a bit of house cleaning so to speak so I will have a whole series of recipes coming soon and maybe a few other slight tweaks especial on the mobile side of things that will hopefully make getting around a bit easier on your mobile device. Until the next recipe enjoy. Continue reading
There is nothing more hearty and filling than a homemade beef stroganoff made in the crockpot. You can serve it over egg noodles or rice, whichever you prefer. Your friends and family are going to love this recipe so much that it is quickly going to become a family favorite. Stroganoff sauce is famed for its use of beef, garlic and cream. It often features mushrooms and is famed for being hearty, delicious and timeless in its appeal.
You can make it in your crockpot and serve with all your favorite side dishes and some fresh bread too. This beef stroganoff crockpot recipe is very easy and inexpensive to make. Kids and adults alike love the rich gravy in this recipe. Further, slowly simmering the chunks of stew meat in the gravy makes the meat so tender it practically falls apart in your mouth! You can serve this slow-cooked stroganoff sauce over rice, potatoes, egg noodles or even slices of bread. It is a versatile sauce. Try it spooned over a hot baked potato, or enjoy it on toast. The sky is the limit really with serving ideas.
If you want a rich and wholesome supper you do not have to stand on your feet to prepare, why not make a pot of this divine beef stroganoff crockpot recipe for your family’s dinner tonight? To make this scrumptious beef stroganoff crockpot recipe gather together the ingredients listed below and follow the simple step by step directions and before long you will have a nice hot pot of beef stroganoff hat your family will be wanting often. If you do not have a crockpot, it is high time you invested in one of these useful little machines. Continue reading
tartare sauce (with an E) in the UK, Australia and New Zealand, it is surprisingly easy to make yourself, so forget picking up a bottle or jar and simply make your own. Pickles, capers, lemon juice, and tarragon often feature in UK recipes for this sauce, while in the US pickles or relish, parsley, onions, and chives are more common.
Chopped olives and/or hard-boiled eggs might also feature, along with Dijon mustard or anchovy puree. This sauce has been around since at least the 1800s and the name comes from ‘tartare’ which is a French sauce named after the Tatars who used to occupy parts of Russia and Ukraine. There is not much more to the explanation of the name than that. One recipe dating back to 1861 called for mustard, horseradish vinegar and cayenne pepper.
Our recipe calls for dill pickles. If you only have sweet pickles you can use those, but you will also need to add a splash of lemon juice, since the acidity will be needed to balance out the sweetness. In the ‘haute cuisine’ era which was from 1890 to the start of World War II in 1914, raw minced beef was dressed with tartar sauce and served as ‘steak tartare’. One theory behind the dish stems from the tale of ancient Tatars who rode their horses with beef steaks under the saddles to tenderize it so it could be eaten raw. This is probably untrue and a lot of dishes in that era were named after legends or historical figures to make them sound more important. Today tartar sauce is a popular condiment for fish or seafood. Try it with crispy battered cod, some hot calamari or your favorite type of pan-fried or grilled fish filets. Continue reading
Alfredo sauce is rich, creamy and delicious, and pairs so well with pasta. This is one of the oldest, easiest ways to prepare pasta, stirring butter and parmesan cheese through it, and this sauce is found in Italy as well as in Italian restaurants all over the globe. Most modern recipes also include cream, and some might feature fresh parsley, since the flavor of that really adds to the dish.
Fettuccini is often the pasta of choice tossed with this sauce, although it might interest you to know ‘fettuccine alfredo’ is not what the Italians would call the dish. The Americanized version has cream while the original Italian version (which dates back to the 1400s) is simply butter with parmesan. The original name of it in Italy was ‘maccheroni romaneschi’ which translates to mean ‘macaroni the Roman way’. Found in Italian restaurants all over the United States, fettuccine Alfredo is also very easy to make yourself, especially if you familiarize yourself with the Alfredo sauce recipe.
We use butter, cream, garlic, and parmesan cheese to make it, as well as some fresh chopped parsley sometimes. There are plenty of variations on the classic recipe, such as mixing the cheese with flour as a thickener, swapping the parmesan for romano or asiago, or using another kind of pasta instead of fettuccine. Some people like to add shrimp or chicken to the dish, along with vegetables, to make it more colorful and filling. You can buy jars of readymade Alfredo sauce but of course these are nowhere near as good as the fresh, homemade version. All you need to make this Italian sauce are butter, cream, garlic, and parmesan, so why not make it for dinner tonight? Continue reading
One of the worst things to do to an Italian meal is to use a bottled sauce instead of making your own, and that is especially true when making a cream sauce – just don’t do it! Learning how to make carbonara sauce from scratch guarantees a fresh, wonderful result and you will be so pleased you chose the fresh approach. This sauce is made with eggs, bacon or pancetta, parmesan or pecorono-romano cheese, and black pepper. It is often served with spaghetti although linguine, bucatina, rigatoni, and fettuccine also work.
Carbonara sauce dates back to the mid-1900s. It first appeared in print in an Italian cookbook in 1954 and seems to be unknown before the Second World War. Carbonara was described after the war as a Roman dish, when a lot of Italians were eating bacon and eggs given to them by US troops. The origin of the dish and the reason for its name are not known, although ‘carbonaro’ is Italian for charcoal burner, so perhaps the dish was first made to fill the bellies of hungry Italian charcoal workers.
To make it, the meat is cooked in oil, butter or lard, then raw eggs, cheese and fat combine with the bacon and spaghetti. The eggs form a creamy sauce over the heat. Some Italian cooks use only the yolk while others use the whole egg. We are using whole eggs plus additional egg yolks. We are also using some cream here, although the Italian recipe does not always use that. There are other versions of carbonara sauce which might include mushrooms, broccoli or peas. In the following recipe for carbonara sauce, the pancetta and garlic are sautéed and then you can crumble the pancetta when it gets crispy enough. Do not have the heat too high else it will burn. The eggs, cream and cheese are combined, then you can toss the garlic and pancetta, plus the egg mixture, with cooked spaghetti. Start the sauce while the spaghetti is cooking, so both are ready at the same time. Continue reading
So many sauces begin with the classic white sauce recipe, which is made by combining butter and flour and then adding milk. Although this sauce can be served just as it is, you can also add other ingredients to it to make another sauce. This is one of the first things you learn to make in catering college because it is so easy and versatile. You can make it in less than 10 minutes too. The following recipe is easy enough for anyone to make and you only need 3 ingredients for it.
Not Only Easy but Versatile Too
This basic white sauce is also known a béchamel sauce. Add some salt and pepper and ladle it over hot steamed veggies, or try it over sliced chicken or seafood. You can also turn it into a creamy casserole or pasta dish. Whether you serve it as it is or add dill, curry powder, lemon and garlic, herbs, or mustard to change the flavor, it is worth knowing how to make a basic white sauce from scratch because it is incredibly versatile.
For a thinner consistency, use more milk. For a thicker consistency, use less. Once you have made the basic sauce following our directions, you can go ahead and add salt, pepper, nutmeg, parsley, lemon juice, cheese, or any other ingredients you want, to take it in the direction you want it to go. A lot of home cooks will tell you they learnt how to make this sauce from their mother who, in turn, learnt it from her mother. White sauce, or béchamel sauce, is a basic concept and you will find some form of it in pretty much every Western cuisine. Continue reading
This delicious sauce is perfect served over hot pasta. It takes a while to make, far longer than many of our other cheese sauce recipes, the reason being the main ingredient here is heavy cream, and you are going to be boiling it to thicken it up and concentrate the flavor. Allow an hour for making this sauce, since about 45 minutes will be spent boiling the cream before adding any of the other ingredients.
Gorgonzola cheese is a special ingredient. Even if you are not a fan of blue cheese, you might like the mild, creamy flavor of this one. There are 2 kinds of gorgonzola so make sure you have the right kind. It can be soft and buttery, labeled ‘dolce’, but that is the wrong one to use in this recipe. Instead you will need to firm, crumbly kind. This cheese has been produced in Milan, Italy, for hundreds of years. Metal rods are inserted and removed into the cheese while it is aging, and that is what causes the blue veins. It has been made this way since the eleventh century.
As well as the gorgonzola the recipe uses parmesan, just for another accent in the flavor. Parmesan is another Italian cheese, as you know, but one offering a very different flavor from the gorgonzola. It works well in this cheese sauce, offering a nice contrast in the flavor. Spinach is a good addition to the sauce, although it is optional, so if you do not want to use it you do not have to. Fresh or frozen spinach can be used, but if you are using the frozen kind, thaw it well and the squeeze it dry in a clean towel to get all the water out. It can be surprising how much water frozen spinach can cling on to. Continue reading
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