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Started By
Message
I need sauce recipes
Posted on 2/11/09 at 12:55 pm
Posted on 2/11/09 at 12:55 pm
Opie was going to give me his creole parmesan and Gugich his citrus beurre blanc sauce.
I'm waiting?
Anyone give me some sauce recipes with something to serve it over. I struggle to get a good light sauce and need some different ones.
I'm waiting?
Anyone give me some sauce recipes with something to serve it over. I struggle to get a good light sauce and need some different ones.
This post was edited on 2/11/09 at 12:57 pm
4
Posted on 2/11/09 at 1:35 pm to Martini
Are ya'll sleeping?
Posted on 2/11/09 at 3:27 pm to Martini
simple fettucini sauce:
heavy whiping cream
lemon zest
salt
pepper
red pepper flake
basil
and for the cheese, you can use different kinds
easiest and most readily available, cheddar.
then top it off with some parmesan (not to much though)
heavy whiping cream
lemon zest
salt
pepper
red pepper flake
basil
and for the cheese, you can use different kinds
easiest and most readily available, cheddar.
then top it off with some parmesan (not to much though)
Posted on 2/11/09 at 3:35 pm to Martini
Ginger-Lime Beurre Blanc
3 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
4-5 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces, plus 2 additional tablespoons
White pepper
Chopped cilantro
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking filets. Add a pinch of sugar if sauce is too tart.
3 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
4-5 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces, plus 2 additional tablespoons
White pepper
Chopped cilantro
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking filets. Add a pinch of sugar if sauce is too tart.
Posted on 2/11/09 at 3:47 pm to TigerSpy
Now we're talkin. Thanks. Keep em coming. We all need a sauce thread.
Posted on 2/11/09 at 4:13 pm to Martini
lemon butter sauce with capers. Great over fish. Just a method, I don't have a recipe. Melt a few T. of butter and whisk in an equal amount of flour until incorporated over med heat.Add a little crushed garlic, but do not brown the roux. Add several ounces of clam juice, and reduce the volume to that of a nice pan sauce. Add lemon and salt to taste. Add a T. or 2 of capers, adjust seasonings, and pour over fish.
This post was edited on 2/11/09 at 4:44 pm
Posted on 2/11/09 at 4:15 pm to TigerSpy
I, for one, would appreciate y'all adding these to the recipe thread as well, for the new "sauce" section of the cookbook. Thank you. Thank you very much.
Posted on 2/11/09 at 4:24 pm to Martini
I serve this with beef a lot
GORGONZOLA SAUCE
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Gorgonzola sauce:
Bring heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45-50 minutes, until thickened like a white sauce, stirring constantly.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt. Serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
GORGONZOLA SAUCE
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Gorgonzola sauce:
Bring heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45-50 minutes, until thickened like a white sauce, stirring constantly.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt. Serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Posted on 2/11/09 at 4:26 pm to Martini
quote:
Keep em coming. We all need a sauce
That's what she said :rimshot:
Posted on 2/11/09 at 4:48 pm to BACONisMEATcandy
I do a similar one for steak.
Blue or gorgonzola cheese
softened butter
cayenne
chopped green onions
No measurements. Just wing it to your taste. Melt cheese in pan. Whisk in softened butter. Remove from heat. Whisk in cayenne and green onions. Some folks put it on the steak right away, like me. Some put it in the fridge and then put it on the hot steak. Some folks eat it off a spoon, like me.
Blue or gorgonzola cheese
softened butter
cayenne
chopped green onions
No measurements. Just wing it to your taste. Melt cheese in pan. Whisk in softened butter. Remove from heat. Whisk in cayenne and green onions. Some folks put it on the steak right away, like me. Some put it in the fridge and then put it on the hot steak. Some folks eat it off a spoon, like me.
Posted on 2/11/09 at 7:28 pm to Gris Gris
quote:
. Thank you. Thank you very much.
Elvis or Les?
Posted on 2/11/09 at 7:46 pm to Martini
I don't do Elvis, but I'd do Les. 
Posted on 2/11/09 at 8:03 pm to Martini
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