- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Sauces on food
Posted on 9/10/20 at 8:50 am
Posted on 9/10/20 at 8:50 am
I cook a lot but I am not one to make sauces. However, I want to start learning. What are your favorite sauces and what items do you use them for?
I saw recently a crawfish meunière sauce and some one posted a Pontchartrain sauce that I will try as well. Anyone else make sauces regularly to top food items? If so what?
I saw recently a crawfish meunière sauce and some one posted a Pontchartrain sauce that I will try as well. Anyone else make sauces regularly to top food items? If so what?
8
Posted on 9/10/20 at 8:58 am to NOLATiger71
Easiest one is just a pan sauce after cooking meat on the stove. Deglaze with some wine, throw some shallots in there, and finish with some butter.
Posted on 9/10/20 at 9:03 am to NOLATiger71
I like chimichurri on chicken or flank steak.
1/2 cup parsley
1/2 cup cilantro
2 T oregano
Couple cloves garlic
2 T red wine vinegar
1/2 cup olive oil
Salt and pepper
Chile or red jalapeno of desired heat level
Send it through food processor or chop very fine and stir. Very easy.
I like this one because I pretty much always have cilantro and parsley on hand. TBH I usually leave out or sub the fresh oregano for some dried.
1/2 cup parsley
1/2 cup cilantro
2 T oregano
Couple cloves garlic
2 T red wine vinegar
1/2 cup olive oil
Salt and pepper
Chile or red jalapeno of desired heat level
Send it through food processor or chop very fine and stir. Very easy.
I like this one because I pretty much always have cilantro and parsley on hand. TBH I usually leave out or sub the fresh oregano for some dried.
Posted on 9/10/20 at 9:07 am to NOLATiger71
I make a quick sauce after bronzing fish. In same pan add a little cream , lemon juice, worchestshire . When adding cream to any sauce it must be cooled down enough not to break. Just remove pan from burner for a few minutes then whisk in heavy cream slowly. Good luck get creative no real set way to do them. Add mushrooms, capers.....
This post was edited on 9/10/20 at 9:08 am
Posted on 9/10/20 at 10:15 am to NOLATiger71
I have tried a lemon butter but, did not come out that great. Will try again.
Posted on 9/10/20 at 11:29 am to NOLATiger71
I like to make a mushroom cream sauce when eating steak, sometimes. The recipe I use is pretty easy. Just requires about 10oz of sliced bella mushrooms, butter, minced garlic, heavy cream, thyme, white wine (rose will do), chicken broth, salt, pepper, and some freshly grated parmesan.
I pretty much follow this to a T LINK except I may use more butter and I'm very generous on the pepper and thyme.
Goes great on a smoked steak, reversed seared. Cream balances well with the bitterness of the smoke.
I pretty much follow this to a T LINK except I may use more butter and I'm very generous on the pepper and thyme.
Goes great on a smoked steak, reversed seared. Cream balances well with the bitterness of the smoke.
Posted on 9/10/20 at 11:39 am to NOLATiger71
a beurre blanc is a super easy but elegant sauce, fantastic on fish. Beurre Blanc
Aiolis, or other mayo based sauces, are super easy and you can be as experimental as you want. Making Mexican food? Grab some mayo, mexican spices (cumin, garlic, mexican oregano, etc.), mix in a bit of chipotles in adobo, etc...throw it in the food processor to make smooth and put it in a squeeze bottle for a nice chipotle sauce.
Aiolis, or other mayo based sauces, are super easy and you can be as experimental as you want. Making Mexican food? Grab some mayo, mexican spices (cumin, garlic, mexican oregano, etc.), mix in a bit of chipotles in adobo, etc...throw it in the food processor to make smooth and put it in a squeeze bottle for a nice chipotle sauce.
Posted on 9/10/20 at 11:43 am to NOLATiger71
One of the best and easiest cream sauces is Boursin, heavy cream, white wine and whatever extra seasonings you want. I use a little liquid crab boil, old bay and lemon. It’s great with anything from shrimp to crab and chicken and only takes a few minutes to make.
Posted on 9/10/20 at 4:58 pm to NOLATiger71
GORGONZOLA CREAM SAUCE:
2 Tbs butter
1 shallot, minced
2 cloves of garlic, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper
Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots and garlic until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.
ETA: Great on steak!
2 Tbs butter
1 shallot, minced
2 cloves of garlic, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper
Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots and garlic until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.
ETA: Great on steak!
This post was edited on 9/10/20 at 4:59 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News