Sauce Cognac, Mustard, Sauce 8:08 pm
INGREDIENTS:
1 shallot
1/3 cup cognac or brandy
1 cup chicken broth
1 tsp chopped fresh thyme leaves
2 tbsp cold unsalted butter
1 tbsp Dijon mustard
salt and ground black pepper
DIRECTIONS:
Add shallots quickly to absorb the flavor of previously cooked meat
Deglaze the pan with liquids first, clean the pan and reduce the amount.
Add herbs and butter at the end.
Culinary Basics and Sauce Caramel, Culinary Basics, Sauce 6:58 pm
INGREDIENTS:
1 cup Brown Sugar
6 Tbsp Butter
1/2 cup heavy whipping cream
DIRECTIONS:
Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.
As soon as all of the sugar crystals have melted (amber color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.
Once the butter has melted, take the pan off the heat.
Add the cream to the pan and continue to whisk to incorporate. When you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.
Store in the refrigerator for up to 2 weeks. Warm before serving.
Culinary Basics and Sauce Balsamic, Sauce 6:51 pm
INGREDIENTS:
1 shallot
1 tbsp balsamic vinegar
1/2 cup red wine
3/4 cup chicken broth
1 tspn minced fresh rosemary leaves
3 tbsp cold unsalted butter
salt and ground black pepper
DIRECTIONS:
Add shallots quickly to absorb the flavor of previously cooked meat
Deglaze the pan with liquids first, clean the pan and reduce the amount.
Add herbs and butter at the end.
Culinary Basics and Sauce Sauce 6:45 pm
INGREDIENTS:
2 tablespoons unsalted butter
1 cup shallot, finely chopped
2 cups dry white wine
4 tablespoons white wine vinegar
1/2 cup heavy cream
2 tablespoon finely chopped parsley
Salt and pepper
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
DIRECTIONS:
In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes.
Add the wine and vinegar and bring to a simmer.
Cook liquid until it starts to thicken.
Stir in the heavy cream and simmer for 8 minutes.
Stir in the parsley, salt, pepper and scallops.
Culinary Basics and Sauce Sauce 10:27 pm
INGREDIENTS:
1 tablespoon unsalted butter
1 tablespoons flour
1 cup milk, heated
Salt and pepper to taste
Pinch of nutmeg
DIRECTIONS:
In a saucepan melt butter over low heat.
Add flour and stir (using a wooden spoon).
In a separate saucepan have hot milk over low to medium heat.
While constantly whisking, gradually add hot milk to the roux (the butter and flour mixture).
Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes.
Culinary Basics and Sauce Sauce, Tomato 10:14 pm
ABOUT:
Takes about 2 hours
SERVINGS:
6 cups
INGREDIENTS:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
DIRECTIONS:
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Culinary Basics and Sauce and Spanish Sauce, Spanish 6:38 pm
ABOUT:
Serves with Paella, grilled meats or fish.
SERVINGS:
Makes 1 1/2 cup
INGREDIENTS:
2 egg yolks
6 garlic cloves
1 1/4 extra virgin olive oil
pinch of salt
DIRECTIONS:
Mix everything but oil in the food processor. Slowly pour oil into the mixture while blending.
Culinary Basics and Sauce Sauce, Currant, Pomegranate 6:27 pm
INGREDIENTS:
1 cup red currant juice
1 cup Pomegranate juice
1 cup Bordeaux wine
1 cup chicken or duck broth
Black Pepper
DIRECTIONS:
In a large saucepan, combine the ingredients and bring to a boil.
Cook, stirring occasianally, until reduced to the consistency of honey.
