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msap9020
LSU Fan
Texas
Member since Feb 2015
493 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.




Either one of you gentlemen care to share?


KamaCausey_LSU
Member since Apr 2013
9022 posts

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





Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
21230 posts

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



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bbvdd
Alabama Fan
Memphis, TN
Member since Jun 2009
20821 posts
 Online 

re: I make a lot of sauces, which are your favorites to make and use?
Blaze, made your sauce this weekend for steaks

It was great. Thanks.


glorymanutdtiger
LSU Fan
Baton Rouge
Member since Jun 2012
2272 posts

re: I make a lot of sauces, which are your favorites to make and use?
Onion, buttermilk and coconut based curry sauce for any meat/poultry
and
Onion, tomato and tamarind curry sauce for seafood


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QuothTheRaven
LSU Fan
Baton Rouge
Member since Dec 2019
48 posts

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



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Lincoln Dawson
Auburn Fan
Spanish Fort, AL
Member since Feb 2019
649 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.


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.


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Lincoln Dawson
Auburn Fan
Spanish Fort, AL
Member since Feb 2019
649 posts

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


Twenty 49
LSU Fan
Shreveport
Member since Jun 2014
14839 posts

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


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?
Got a lot of good stuff here. Thanks.


msap9020
LSU Fan
Texas
Member since Feb 2015
493 posts

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

KamaCausey_LSU


Thanks bubba


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OYB
South Louisiana
Member since Dec 2018
19 posts

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


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