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andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
9207 posts

re: I make a lot of sauces, which are your favorites to make and use?
I'd roast them and stick them in your chimi. Another flavor layer.


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Datfish
Member since Sep 2018
528 posts

re: I make a lot of sauces, which are your favorites to make and use?
I finally figured out that green sauce they serve at legit taco trucks. I put it on everything now.


andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
9207 posts

re: I make a lot of sauces, which are your favorites to make and use?
Trader Joe Green Dragon in addictive.


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GeauxTigers0107
LSU Fan
South Louisiana
Member since Oct 2009
7095 posts

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

Pontchartrain sauce


Looks just like a crawfish cream sauce I make. I can't do steak and baked potatoes without making it or the wife and kids will be mad at me...lol.


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30
Got Blaze
LSU Fan
Youngsville
Member since Dec 2013
5365 posts

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

I want that. Recipe?

there are dozens of Pontchartrain Sauce recipes on the i-net. You can improvise according to your taste. Basically you blacken the fish, or sear your steak in a skillet. You definitely want the seared/cooked/charred food seasoning debris in bottom of skillet since it adds to the flavor. Deglaze with a little white wine, sherry, or water if needed. Add diced onions, minced garlic, mushrooms (optional), and butter. Cook over med-low heat until onions are translucent. Once vegetables are cooked down, and most of the liquid evaporates, add heavy whipping cream. Keep stirring as the sauce will thicken up. You can also add a tsp. of creole brown mustard to enhance the flavor. Add S&P or your favorite Cajun seasoning to taste. Add cooked crawfish, shrimp, crabmeat last, stir a few times, and turn down heat to low. Green onions can be added during the cooking process, or used to top on food after plating.

It's an easy sauce to make and not rocket science. Mainly heavy cream, some butter, and other food items added. Cook over MED/LOW heat and you won't ruin it. Just stir the ingredients and pay attention to the food. Some people add capers and tasso, just depends on your preferred taste. If it's to thick, you can loosen the sauce by adding a little butter or water.



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50
rebel cat
Alabama Fan
Member since Mar 2020
672 posts
 Online 

re: I make a lot of sauces, which are your favorites to make and use?
Cocktail sauce. That’s it.


Big James
New Orleans Saints Fan
Harahan, Louisiana
Member since Jun 2018
169 posts
 Online 

re: I make a lot of sauces, which are your favorites to make and use?
Bread Pudding Praline Sauce (whiskey optional)


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Got Blaze
LSU Fan
Youngsville
Member since Dec 2013
5365 posts

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

ut that green sauce they serve at legit taco trucks

Salsa Verde ? definitely legit stuff


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41
LSU$$$
LSU Fan
Baton Rouge
Member since Jan 2013
911 posts

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

Meuniere(if made correctly with demi, white wine, lemon)
Chimichurri
au poivre
Bearnaise
Salsa Verde


Chitown_Badger
Chicago Cubs Fan
A one drink walk from Wrigley
Member since May 2013
21106 posts

re: I make a lot of sauces, which are your favorites to make and use?
I make a really good Carolina mustard bbq sauce. I call it my Duke Sucks Sauce.


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11
TD SponsorTD Fan
USA
Member since 2001
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Tbobby
USA Fan
Member since Dec 2006
4289 posts

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


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10
andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
9207 posts

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

Meuniere(if made correctly with demi, white wine, lemon)


Are you speaking of a version that is dark brown as opposed to Creole Meuniere which is golden brown with no demi?


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Big James
New Orleans Saints Fan
Harahan, Louisiana
Member since Jun 2018
169 posts
 Online 

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


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10
Bigryno7
LSU Fan
Nashville
Member since Jun 2009
1181 posts

re: I make a lot of sauces, which are your favorites to make and use?
Made this sauce based on reading this. Piccania with this chimichurri. Came out excellent.



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71
MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
12133 posts

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

Ingredients:

3 Tablespoons unsalted butter
1 teaspoon dry tarragon
1 Tablespoon shallots, chopped
1 ounce white wine
1 teaspoon garlic, chopped
1 cup heavy whipping cream
2 Tablespoons andouille sausage, (removed from casing and crumbled)
Salt and pepper to taste

Directions:

Sauté shallots garlic and andouille in butter. Add tarragon and deglaze the pan with white wine. Add heavy whipping cream and reduce by one half. Season to taste using salt and pepper.





Here, served on Chicken Bayou LaForche






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100
Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
10927 posts
 Online 

re: I make a lot of sauces, which are your favorites to make and use?
I am not much of a sauce maker, so thanks for this thread. Maybe I will become a sauce maker!


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31
Dave_O
Mississippi St. Fan
Member since Apr 2018
510 posts

re: I make a lot of sauces, which are your favorites to make and use?
Mind posting your remoulade recipe?
This post was edited on 7/18 at 12:39 pm


Boo Krewe
Member since Apr 2015
8999 posts

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


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andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
9207 posts

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

Mind posting your remoulade recipe?



Remoulade sauce is a complicated subject, there is the classis creole, to me is epitomized by this recipe by Richard Collins, it is red, heady, pungent, I could eat it with a spoon.

Collins Red Remoulade

Then there is the French version, this is what people call "white" remoulade. It is mayo based and tame, I like it also, but if I have to make Sophie's choice, sorry white remoulade.

Here is my version, but there are many:

Remoulade
1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice (zest before squeezing)
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 cloves garlic, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper
Put all in a food processor and pulse to your preferred consistency






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10
Speckhound
Baton Rouge
Member since Mar 2020
81 posts

re: I make a lot of sauces, which are your favorites to make and use?
Pineapple Rum Butter sauce on seared Tuna


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