| Sauces
Posted: 12/12/2005 3:34:43 PM | | Thanks for all the replies to my sauce question. I've written down all the notes, and will try to get this right next time. Pork chops, here I come! Hehe. | |
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| Sauces
Posted: 11/9/2006 5:23:28 PM | interested in hearing what others know as tried and true...
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| Sauces (problems with, help appreciated)
Posted: 11/11/2006 6:41:13 PM | Well I do sauce variations on this all the time. What you wanna do is saute your shallots and add a touch of fresh garlic. Be sure to smash the garlic with the flat side of your knife as this helps release more of the garlic favor. Add your meat and just sear it then deglace your pan with the sherry. Don't let all of the sherry cook away but reduce it by about half. Then whisk in your cream. I'm guessing that cream is probably the main base of your sauce so once you add the cream heat until it starts to simmer. The trick to thickening your sauce is rue. If you make alot of sauces you should do batches of rue ahead of time.
For rue you want to use equal weights of butter and flour and cook it over medium heat. You want to keep whisking it to prevent sticking and burning on the bottom. How long you cook your rue depends on what you're using it for and what favor you want from it. For white sauces you cook it on a lower heat and let it cook until it smells nutty. If you want a bolder favor or are using it for brown sauces then you would cook it longer until it starts turning a darker brownish color. The point to cooking your rue is to cook the flour so you dont get a floury tasting sauce.
If you have your rue done then when you add it to a sauce you only need to cook the sauce until it thickens. Its good to cook it a little longer and to make sure you are whisking away to break up any rue balls.
Hope this helps.
Also if you would like to vary your sauce sub Marsala wine, champagne, or white wine for your sherry. | |
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| Sauces
Posted: 11/12/2006 3:47:20 AM | i have a recipie its mor of a dressing than a sauce,works well for salmon, poached trout or even roast chicken.
its bois boudran sauce
serves around 6
ingredients
150 groundnut oil
50ml wine vinegar
85g tomato ketchup
1tsp worcester sauce
5 drops tabasco
100g shallotss,chopped
5g chervil,finely snipped
5g chives " "
20g tarragon "
salt and ground pepper
combine the oil and vinegar,pinch of salt and pepper in a bowl,stil with a whisk then add the ketchup worcester sauce tabasco chopped shallots and all the herbs.Adjust the seasoning with salt and pepper .keep at room temp and the dressing is ready to use straight away can be kept for 3 days in a sealed container
Hope this helps
shaun. | |
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