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Started By
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I make a lot of sauces, which are your favorites to make and use?
Posted on 7/15/21 at 4:15 pm
Posted on 7/15/21 at 4:15 pm
Mine are, in no special order:
Chimichurri
Remoulade
Marchand du vin
Béarnaise when my tarragon is growing, hate the dried.
Smokey homemade ketchup
No carb BBQ sauce
Bruere blanc
Pesto
Bleu cheese dressing
No Name curry/ginger/garlic/siracha Sauce
I'm sure I have more, but these are inmy index.
Chimichurri
Remoulade
Marchand du vin
Béarnaise when my tarragon is growing, hate the dried.
Smokey homemade ketchup
No carb BBQ sauce
Bruere blanc
Pesto
Bleu cheese dressing
No Name curry/ginger/garlic/siracha Sauce
I'm sure I have more, but these are inmy index.
Posted on 7/15/21 at 4:23 pm to andouille
quote:
Chimichurri
One of my favorites. I use Ted Allen's recipe with roasted jalapenos. Great addition to any mexican dish
Posted on 7/15/21 at 4:31 pm to andouille
Try out romesco sauce. It's a Spanish sauce usually accompanying chicken, fish, or veggies. I've had it a couple of times and really liked it.
Posted on 7/15/21 at 4:31 pm to andouille
My sauce game is non-existent. Where is a good place to start? Any definitive books on the matter?
Posted on 7/15/21 at 4:38 pm to BitBuster
quote:
Where is a good place to start? Any definitive books on the matter?
Posted on 7/15/21 at 4:42 pm to BitBuster
quote:
My sauce game is non-existent. Where is a good place to start? Any definitive books on the matter?
Its is actually "sauce week" on NYTimesCooking this week and they've been posting stuff on their IG page but I'm unsure if you also need to be a subscriber. I am one, if you want anything screenshotted.
Here are 33 Sauces by Bon Appetit.
I agree with Marcus above on romesco sauce. So good on anything grilled.
This post was edited on 7/15/21 at 4:42 pm
Posted on 7/15/21 at 4:44 pm to Got Blaze
This is why I come here, getting great new ideas.
Love you people. Keep your ideas coming.
Love you people. Keep your ideas coming.
Posted on 7/15/21 at 5:28 pm to Got Blaze
quote:
Pontchartrain sauce
I want that. Recipe?
Posted on 7/15/21 at 6:14 pm to andouille
quote:
Pesto
Basil is one of the easiest things to grow, I don't know why more people don't do it.
My previous thread on pesto.
Posted on 7/15/21 at 7:51 pm to andouille
andouille, aren't you the guy that really likes Mignonette Sauce on raw oysters?
Have no idea what's in that.
Have no idea what's in that.
Posted on 7/15/21 at 8:06 pm to Stadium Rat
quote:
andouille, aren't you the guy that really likes Mignonette Sauce on raw oysters?
I don't know if I'm "The Guy" but I like it better than the usual ketchup/horse radish dip, not that there is anything wrong with that.
Mignonette is very simple and perfect for oysters, it is light and you get more of the delicate oyster flavor.
Basically it is just shallots, wine vinegar and pepper, I prefer black pepper, most like white. I like to mix then put in fridge to pickle the shallots. Simple, basic, I made it for years before I even knew it had a name.
I could also write a book on pesto. In the early 70's my mother died, of course the grief was unbearable, and I lost my culinary compass, but my sweet MIL knew of my food passions, my mother was an incredible classic Italian cook, the range was narrow, but every dish was honed to perfection. So MIL helped show me what was in the Italian universe beyond red and white sauces.
I never forget the night, my in-laws lived on Napoleon Ave in NO, My MIL was having a dinner party for her academic friends, when we got there of course I went to see what we going on in the kitchen. She was mixing this large bowl of green fusilli, it smelled incredible to my 20 y/o palate, "what is this", she said "pesto", She served a small bowl to me, I tasted, my eyes rolled back in my head, I moaned, she said "try to control yourself".
It was Italian past red and white, it was verdant green, it had an incredible aroma, the parmesan, garlic, the oil, all in proportion. Of course I planted the next day, my cancer alley garden was very fertile, when I got home from my computer coding I would go outside to crush the leave is my hands and inhale.
That summer I learned that there were so many recipes for pesto, but my MIL, though her Irish soul had not a drop of Italian blood, said every plant is different, pay no attention past the basic ingredients, find the right balance for every batch. Still true to this day.
This post was edited on 7/15/21 at 8:40 pm
Posted on 7/15/21 at 8:48 pm to andouille
Sauces are one of the main things that can take a dish to the next level.
One of my favorites is a mustard cream sauce, especially with pork.
Chimichurri on anything is awesome too.
eta: Also, I suck at making them most times.
One of my favorites is a mustard cream sauce, especially with pork.
Chimichurri on anything is awesome too.
eta: Also, I suck at making them most times.
This post was edited on 7/16/21 at 3:52 pm
Posted on 7/15/21 at 9:07 pm to KamaCausey_LSU
quote:
One of my favorites is a mustard cream sauce, especially with pork.
Oh yes, I have a "I don't feel like cooking tonight" mustard cream dish. But I use grilled chicken thighs. Near the end I throw in a handful of baby spinach.
Posted on 7/15/21 at 9:39 pm to andouille
Marinara, Bolognese, Alfredo, Scampi, Pesto, anything I can put on pasta. Chimi. Any recommendations on something for my home grown Serrano's?
This post was edited on 7/15/21 at 9:40 pm
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