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andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
9245 posts

I make a lot of sauces, which are your favorites to make and use?
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.





Paul Allen
California Fan
Montauk, NY
Member since Nov 2007
68486 posts

re: I make a lot of sauces, which are your favorites to make and use?
Mole


thatoneguy
LSU Fan
Baton Rouge
Member since Apr 2014
479 posts

re: I make a lot of sauces, which are your favorites to make and use?
quote:

Chimichurri



One of my favorites. I use Ted Allen's recipe with roasted jalapenos. Great addition to any mexican dish


Got Blaze
LSU Fan
Youngsville
Member since Dec 2013
5417 posts
 Online 

re: I make a lot of sauces, which are your favorites to make and use?
Pontchartrain sauce


thadcastle
LSU Fan
Member since Dec 2019
1808 posts

re: I make a lot of sauces, which are your favorites to make and use?
quote:

Mole



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125
tigerfoot
LA-Monroe Fan
Alexandria
Member since Sep 2006
48224 posts

re: I make a lot of sauces, which are your favorites to make and use?
Tell me more.


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60
marcus3000
UAB Fan
St. George
Member since Jan 2018
645 posts
 Online 

re: I make a lot of sauces, which are your favorites to make and use?
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.


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20
BitBuster
LSU Fan
Lafayette
Member since Dec 2017
1240 posts

re: I make a lot of sauces, which are your favorites to make and use?
My sauce game is non-existent. Where is a good place to start? Any definitive books on the matter?


Paul Allen
California Fan
Montauk, NY
Member since Nov 2007
68486 posts

re: I make a lot of sauces, which are your favorites to make and use?
quote:

Where is a good place to start? Any definitive books on the matter?





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315
LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
77072 posts

re: I make a lot of sauces, which are your favorites to make and use?
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 at 4:42 pm


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46
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USA
Member since 2001
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andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
9245 posts

re: I make a lot of sauces, which are your favorites to make and use?
This is why I come here, getting great new ideas.

Love you people. Keep your ideas coming.


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110
BoogaBear
LSU Fan
Member since Jul 2013
3881 posts

re: I make a lot of sauces, which are your favorites to make and use?
quote:

Pontchartrain sauce


I want that. Recipe?


BlackCoffeeKid
LSU Fan
South Louisiana
Member since Mar 2016
8356 posts

re: I make a lot of sauces, which are your favorites to make and use?
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.


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30
Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8574 posts

re: I make a lot of sauces, which are your favorites to make and use?
andouille, aren't you the guy that really likes Mignonette Sauce on raw oysters?

Have no idea what's in that.


Zappas Stache
Utility Muffin Research Kitchen
Member since Apr 2009
31563 posts

re: I make a lot of sauces, which are your favorites to make and use?
New Mexico Red


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11
andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
9245 posts

re: I make a lot of sauces, which are your favorites to make and use?
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 at 8:40 pm


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8574 posts

re: I make a lot of sauces, which are your favorites to make and use?


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KamaCausey_LSU
Member since Apr 2013
9050 posts

re: I make a lot of sauces, which are your favorites to make and use?
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.
This post was edited on 7/16 at 3:52 pm


andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
9245 posts

re: I make a lot of sauces, which are your favorites to make and use?
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.


wutangfinancial
LSU Fan
Dallas, TX
Member since Sep 2015
7167 posts

re: I make a lot of sauces, which are your favorites to make and use?
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 at 9:40 pm


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