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
This classic French sauce is from France’s Bordeaux region. It is traditionally served with beef or steak and has been around since at least 1882. The traditional recipe is made with red wine, shallots, demi-glace and bone marrow. There are also two New Orleans versions, one which has garlic instead of red wine and bone marrow, and the other which is made with shallots, parsley and garlic, and served with escargot. Neither of the New Orleans versions resembles the French one but we are mentioning it in case you are curious about the shared sauce name.
This sauce is rich and delicious, and you might like to consider it for your next strip steak, filet mignon or hanger steak. Although it is traditionally served with bone marrow, it is also good with a fresh herb garnish. You only need a drizzle of it to liven up your steak dinner. It complements the flavor of roast potatoes, so consider serving those with the dish. You can either make it right before serving or else make the sauce up to 24 hours ahead, rubbing some cold butter over the surface to prevent a skin forming.
Making bordelaise sauce is very simple and you will just need a small pan as well as your ingredients to make it. The sauce is made by reducing a red wine, shallot and herb mixture, then adding beef broth and cooking the mixture until thick. Some recipes call for demi-glace which is a rich meaty stock, but you can use a good quality beef stock and you will still get a mouthwatering bordelaise sauce. Use a good quality red wine too, since that is one of the main ingredients – something dry rather than fruity or light, and something you would be happy to drink. Continue reading
This classic French sauce is really good with any plain meat or fish, but especially wonderful with steak. It is considered to be a ‘child’ of hollandaise sauce, one of the ‘mother sauces’ in French cuisine. Made with vinegar, white wine, tarragon, and shallots, and finished with butter and egg yolks, this sauce is indeed very similar to hollandaise, except hollandaise uses white wine or lemon juice for flavoring while béarnaise uses shallot, pepper and tarragon. A good béarnaise sauce is pale yellow, creamy and smooth. It is served at room temperature.
It is believed the sauce was created in 1836 by the chef Collinet, who is also famous for inventing puffed potatoes. The dish was served at the opening of Le Pavillon Henri IV, a restaurant near Paris which was named after Henry IV of France. He was a gourmet who was born in Béarn, France, and this is how béarnaise sauce acquired its name. Although the sauce is sometimes spelt ‘Bernaise sauce’ as if it came from Bern which is the capital of Switzerland, that is an incorrect spelling, and Bern is not connected with it in any way.
There are various béarnaise sauce variations, or derivatives, including sauce foyot which is béarnaise made with meat glaze, sauce choron which is made with tomato paste added but without the tarragon, sauce Colbert which is like sauce foyot but with reduced white wine too, and sauce paloise where the tarragon is swapped for mint. There are various ways to make the sauce, such as making a hollandaise then adding the béarnaise flavors, using a bain-marie, or trying the following recipe which always gives a lovely result. You can make it an hour ahead if you want. Just let it sit in the blender, then add a tablespoon of very hot water and blend for a few seconds. Continue reading
This unusual and delicious sauce is made with Cabrales, a famous blue cheese which comes from the Asturias mountains. If your local store does not sell it, you can either order it online or use another blue cheese like gorgonzola or stilton. This sauce is rich and creamy, and the slightly salty flavor of the cheese contrasts with the smooth cream, tasty white wine, piquant shallots, and rich demi-glace, to make the most wonderful sauce.
Cabrales is made by rural dairy farmers in the north region of Spain in the artisan tradition. Although it can be made from unpasteurized cow’s milk, it is sometimes made with blended sheep’s and goat’s milk, perhaps along with some cow’s milk too. Adding either sheep’s milk or goat’s milk, or both, results in a spicier, richer taste in the finished cheese. Whichever milk is used to make the cheese, it has to come from herds raised in the Picos de Europa mountains for the finished cheese to be authentic Cabrales.
The strong, sometimes slightly acidic flavor of Cabrales used to be sold wrapped in sycamore maple leaves by modern regulations require it to be wrapped in aluminum foil instead. You can still get it in the maple leaf wrapping if you buy it locally. This lovely cheese is combined with cream, demi-glace, white wine, and shallots to make this wonderful sauce. Try it served over meat such as chicken, pork or rabbit, or over hot, salty roasted potatoes. You will find it very simple to prepare. The ingredients are cooked in a pan, the shallots first, then the cheese goes in near the end. Finally the sauce is pureed and sieved, and the it is ready to serve. If it is ready before the meat or potatoes, or whatever you are serving it with, just keep it warm in a covered pan. Continue reading
Wine sauces are great for fish and, although some are made with red or rose wine, white wine is the most commonly used type when preparing a sauce for fish or seafood. The following recipe is so easy to make. You just need to put the ingredients in a pan and stir the sauce until it thickens up. This will take about 10 minutes. The flour is used to thicken the sauce but you need to cook it to get rid of that ‘raw flour’ flavor.
Simple and Very Tasty
It is a myth that the best sauces have to contain lots of different ingredients. Actually sometimes the simplest are the best. Although some famous sauces, such as Mexican mole, might have more than 20 ingredients in the mix, other sauces can be made with just 4 or 5 ingredients and still offer a wonderful taste. You will not get such a complex flavor but you will get a good one, and that is the only thing that is important.
This recipe combines cream, white wine, flour, parsley, and salt. Just those 5 ingredients are all you need to make this perfect creamy sauce. Measure out all the ingredients then put them in a pan and bring the sauce to a boil, while stirring all the time. Turn the heat down and then let the sauce simmer, stirring it often. You will see it start to thicken up. The temperature should be low for this, so the sauce can cook gently and thicken up. You do not want it to get too thick or to burn. The finished sauce is excellent served with fish such as salmon, cod or even shrimp or langoustines. It also goes with poached chicken breasts. Continue reading
This is a typical sauce from England. It is important to use a good quality redcurrant jelly to make it because some of them are too sweet or lacking in fruit. This sauce is always served cold with game meat, lamb, venison, or ham. It should not be thickened, like many other kinds of wine sauces are. Instead it should have quite a thin consistency. Store any leftover sauce in a jar in the refrigerator for up to 2 weeks.
Cumberland Sauce Appeal
This fruity sauce is perfect for ham or game meats. So how did Cumberland sauce gets its name? Well interesting enough it was named after the Duke of Cumberland in the late 1800s. The Duke had ties to Hanover in Germany where the sauce was invented. Although it was invented in Germany it is considered an English condiment or sauce, and is especially prevalent in England’s Cumbria region.
There are different variations but this sauce almost always includes redcurrants, port wine or red wine, orange, mustard, and ginger. The flavor of the sauce is sweet but with a tang from the mustard and citrus, so you will find the sweet flavors are balanced out perfectly by savory ones. Because this sauce is served cold, feel free to make it ahead and simply keep it refrigerated until serving. You can serve it with cold cuts or with hot roasted meats. This might not be a sauce you have heard of, especially if you are not English yourself, but it is well worth making because it works so beautifully with meats. Continue reading
This rich and meat sauce is made with Cabernet Sauvignon, and the robust flavor of the wine ensures you get a really tasty sauce. Feel free to swap the Cabernet for another red wine though if you want, preferably something hearty and full-bodied. As well as the red wine, this sauce calls for capers, beef bouillon, sugar, and butter. The ingredients all go into a pan and then the sauce is allowed to simmer gently. The volume of liquid will reduce and, as it does, the flavors will intensify.
Ensure a Perfect Flavor
The resulting sauce is only going to be as good as the ingredients used, so do not use a wine you would not be happy to drink, and do not swap the butter for margarine. The mixture needs to be simmered gently. This is not the kind of recipe where you want a fast boil, else the sauce will become too thick and stick to the pan.
Instead you want it to reduce gently. When the volume is reduced by half you can add some salt and black pepper to taste, then serve it. Because of the rich, bold flavor this red wine sauce offers, it goes particularly well with steak or veal. Try it over a filet steak or with some veal chops perhaps. You can either ladle it over the meat or serve it on the side. The following recipe makes enough for 2 people but it is very simple to double or triple. Continue reading
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