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re: I make a lot of sauces, which are your favorites to make and use?
Posted on 7/19/21 at 4:08 pm to andouille
Posted on 7/19/21 at 4:08 pm to andouille
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.
Either one of you gentlemen care to share?
1
Posted on 7/19/21 at 5:43 pm to msap9020
I almost always do it with sous vide pork tenderloin, but it can easily be done with any reverse seared meat.
Cook meat until near desired doneness and reserve
1. Heat 1Tbs Oil and 1Tbs Butter in pan
2. Sear meat and set aside
3. On medium heat, add 1/2 cut of shallots and saute until clear
4. Add 1 cup of white wine and reduce by half
5. Add/Stir in jus/drippings
6. Add 1/2 heavy cream and reduce
7. Add/stir in generous dollop of creole mustard
8. Serve over meat.
Cook meat until near desired doneness and reserve
1. Heat 1Tbs Oil and 1Tbs Butter in pan
2. Sear meat and set aside
3. On medium heat, add 1/2 cut of shallots and saute until clear
4. Add 1 cup of white wine and reduce by half
5. Add/Stir in jus/drippings
6. Add 1/2 heavy cream and reduce
7. Add/stir in generous dollop of creole mustard
8. Serve over meat.
Posted on 7/19/21 at 5:53 pm to KamaCausey_LSU
I make a lot of sauces, glazes, and marinades, including many of those on the OP's list.
Love chimichurri sauce, pesto, and a good board sauce for steak. All have fresh herbs as the main ingredient.
I make a spicy sauce that i call "green stuff" which I serve over Pollo a la Brasa, but also goes well as a salad dressing.
I just made "hot honey", today. I've made it in the past, but didn't know it was a "thing" for putting on pizza. I used it as a glaze for chicken thighs. There's a lot of recipes for it out there. Its basically honey, hot peppers, and apple cider vinegar. Good stuff.
Love chimichurri sauce, pesto, and a good board sauce for steak. All have fresh herbs as the main ingredient.
I make a spicy sauce that i call "green stuff" which I serve over Pollo a la Brasa, but also goes well as a salad dressing.
I just made "hot honey", today. I've made it in the past, but didn't know it was a "thing" for putting on pizza. I used it as a glaze for chicken thighs. There's a lot of recipes for it out there. Its basically honey, hot peppers, and apple cider vinegar. Good stuff.
Posted on 7/19/21 at 6:00 pm to Got Blaze
Blaze, made your sauce this weekend for steaks
It was great. Thanks.
It was great. Thanks.
Posted on 7/19/21 at 6:25 pm to bbvdd
Onion, buttermilk and coconut based curry sauce for any meat/poultry
and
Onion, tomato and tamarind curry sauce for seafood
and
Onion, tomato and tamarind curry sauce for seafood
Posted on 7/19/21 at 11:09 pm to andouille
Gastrique - goes well with wild game, especially duck
Sauce Robert - brown mustard/demi sauce it's killer on pork chops
Creolaise - Hollandaise w/ Creole mustard. Gives eggs Benedict a nice twist
Buerre Blanc - I like to pair it with an orange/blood orange juice reduction for fish dishes
Soda reduction- seriously reduce your favorite soda to a syrup and drizzle it over vanilla ice cream. You can also reduce dark sodas such as Coke, root beer, or Dr. Pepper and add to your BBQ sauce
Sauce Robert - brown mustard/demi sauce it's killer on pork chops
Creolaise - Hollandaise w/ Creole mustard. Gives eggs Benedict a nice twist
Buerre Blanc - I like to pair it with an orange/blood orange juice reduction for fish dishes
Soda reduction- seriously reduce your favorite soda to a syrup and drizzle it over vanilla ice cream. You can also reduce dark sodas such as Coke, root beer, or Dr. Pepper and add to your BBQ sauce
Posted on 7/19/21 at 11:37 pm to KamaCausey_LSU
quote:
One of my favorites is a mustard cream sauce, especially with pork.
i found a mustard sauce that was posted on here that houston's uses on their pork chop and made it at home. it was great and really helped enhanced the flavor of my double cut pork chop that i made.
this board and its contributors are wonderful in that regard.
Posted on 7/19/21 at 11:41 pm to QuothTheRaven
i have done this one and really like it
steak brandy butter
1 pound butter
2 ounces brandy
1 tablespoon coarse ground black pepper or peppercorns
1/2 cup parsley, finely chopped
1/2 ounce fresh garlic, minced
2 teaspoons Dijon mustard
Four 4-6 ounce steaks (sirloin or another tender cut of beef steak)
directions
Instructions for this restaurant recipe:
Put all steak butter ingredients in a food processor and process until creamy (or mix the old fashioned way in a bowl with a spoon until creamy)
You can heat your brandy butter in a pan or skillet if you wish (optional)
Get your barbecue or your broiler hot
Brush the steaks with olive oil and place on grill
DO NOT SALT MEAT until it is off the grill
Cook to desired doneness (temperature)
Plate the steaks and let them "rest" for a minute or two (they deserve it)
Serve the steaks topped with about 1 tablespoon of the brandy butter
steak brandy butter
1 pound butter
2 ounces brandy
1 tablespoon coarse ground black pepper or peppercorns
1/2 cup parsley, finely chopped
1/2 ounce fresh garlic, minced
2 teaspoons Dijon mustard
Four 4-6 ounce steaks (sirloin or another tender cut of beef steak)
directions
Instructions for this restaurant recipe:
Put all steak butter ingredients in a food processor and process until creamy (or mix the old fashioned way in a bowl with a spoon until creamy)
You can heat your brandy butter in a pan or skillet if you wish (optional)
Get your barbecue or your broiler hot
Brush the steaks with olive oil and place on grill
DO NOT SALT MEAT until it is off the grill
Cook to desired doneness (temperature)
Plate the steaks and let them "rest" for a minute or two (they deserve it)
Serve the steaks topped with about 1 tablespoon of the brandy butter
Posted on 7/20/21 at 7:01 am to Lincoln Dawson
Made this recently for grilled okra, and it exceeded expectations.
Cajun rémoulade
From a NY Times recipe for Grilled Okra With Cajun Rémoulade, by Steven Raichlen (noted Cajun chef; JK)
¾ cup mayonnaise
3 tablespoons Creole or Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon pickle juice (optional)
1 teaspoon Tabasco or other Louisiana-style hot sauce, or to taste
1 teaspoon pimentón (smoked paprika)
1 teaspoon Cajun seasoning
1 tablespoon chopped fresh chives
Cajun rémoulade
From a NY Times recipe for Grilled Okra With Cajun Rémoulade, by Steven Raichlen (noted Cajun chef; JK)
¾ cup mayonnaise
3 tablespoons Creole or Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon pickle juice (optional)
1 teaspoon Tabasco or other Louisiana-style hot sauce, or to taste
1 teaspoon pimentón (smoked paprika)
1 teaspoon Cajun seasoning
1 tablespoon chopped fresh chives
Posted on 7/20/21 at 8:48 am to Twenty 49
Got a lot of good stuff here. Thanks.
Posted on 7/21/21 at 11:51 am to KamaCausey_LSU
quote:
KamaCausey_LSU
Thanks bubba
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