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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I want that. Recipe?

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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.

Bread Pudding Praline Sauce (whiskey optional)

Favorites:

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

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

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

Made this sauce based on reading this. Piccania with this chimichurri. Came out excellent.

I am not much of a sauce maker, so thanks for this thread. Maybe I will become a sauce maker!

zhoug

Pineapple Rum Butter sauce on seared Tuna