Your search for sauce returned 30 results
ponzu sauce
Feb 19, 2008 My version of this citrus soy sauce has a lighter and fresher flavor that the bottled version....
Smoked Jalapeno Cocktail Sauce
Feb 15, 2008 This is a southwestern version of my cocktail sauce....
Cracked Pepper Cocktail Sauce
Feb 14, 2008 This is a very spicy cocktail sauce. I have no patience for mild cocktail sauce...you might as well buy it....
Honey Chipotle BBQ Sauce
Apr 23, 2008 This is a quick and easy bbq sauce recipe....
White wine sauce
Feb 28, 2008 White wine sauce is a classical variation of white sauce....
Red wine sauce
Feb 28, 2008 Red wine sauce is a foundation sauce that is the base for many meat sauces. I make this as a pure reduction sauce rather than...
Fresh tomato sauce
Feb 27, 2008 Fresh tomatoes give this sauce a lighter flavor than prepared sauces. ...
Fresh Fettuccine with Meatballs and Crushed Tomato Sauce
Feb 14, 2008 This has come a long ways from the standard spaghetti and meatballs. A little pork is a standard trick for making meatballs juicy and...
Sriracha sauce
Feb 19, 2008 Sriracha is a favorite condiment and ingredient in Thai cuisine....
ponzu glaze
Feb 19, 2008 I like very light glazes. Heavily thickened sauces that are thickened with cornstarch can get pasty and sticky. ...
Sesame crusted jumbo shrimp with ponzu glaze
Feb 19, 2008 These shrimp are ideal as a hors d'oeuvre or a light meal. ...
Walnut Crusted Organic Chicken Breast with Roasted Grape Sauce
Feb 15, 2008 This is a version of a recipe that I used to make with Quail....
Bechamel
Feb 27, 2008 Bechamel is a mother sauce, and a foundation of classical French cuisine....
Hollandaise
Feb 27, 2008 I make hollandaise sauce in the food processor. It makes it much easier to make a stable emulsion, so you can use whole butter....
beurre blanc
Feb 12, 2008 Beurre blanc is a foundation sauce that is a key to contemporary French cuisine....
Veloute
Feb 27, 2008 Veloute is a white sauce that is made from a light stock. I use chicken stock in this recipe, but this can also be...
Buttermilk Blue Cheese Dressing
Feb 14, 2008 This is the classic blue cheese dressing that tastes nothing like what you get in a bottle....
caramelized shallot and bourbon glace
Feb 15, 2008 This sauce is natural with most roasted or smoked meats....
Roasted Chicken Mole
Feb 26, 2008 I roast my chicken mole in a dutch oven to preserve the natural flavors....
Chorizo and eggs
Feb 12, 2008 Chorizo and eggs is a breakfast standard in northern Mexico. This should be served with fresh flour tortillas, pickled jalape...
roux
Feb 12, 2008 Roux is a traditional thickener which is a fundamental building block of classic French cuisine....
Blood orange beurre blanc
Feb 12, 2008 The acidity / sweetness of blood oranges balances the richness of beurre blanc. The red color is a great accent to your presentation. ...
Clarified butter
Feb 27, 2008 Chefs clarify butter to give the flavor of butter with a much higher 'smoke point'. This is the temp that the butter will burn....
Wild Mushroom Crusted Roast Beef
Feb 14, 2008 Wild mushrooms add an air of complexity to a perfectly roasted rib roast. They release juices as they cook which blends naturally with the...
Pollo en Crema Verde
Feb 13, 2008 Pollo en Crema Verde was one of my mother in laws secret recipes. It translates to chicken in green cream. ...
Mashed Potatoes
Feb 15, 2008 Most people never take the time to think about the technique that goes into making mashed potatoes. Try this and you will see it...
Shrimp Albondigas
Feb 13, 2008 Albondigas is a meatball soup that is a favorite in Mexican homes and restaurants. My version is a take on the seafood albondigas, using...
Grilled chicken with melted leeks, asparagus, and tarragon fettucini
Feb 17, 2008 The sweet anise flavor of tarragon can be a little much if overdone. Infusing the pasta with these herbs adds a light flavor without...
Veal stock
Feb 27, 2008 Veal stock is a foundation for most brown sauces. Commercially available bullion is not a suitable substitute as one of the keys of veal...
Grilled sirloin tip salad with sun dried tomatoes and crispy garlic
Feb 18, 2008 This is probably my favorite salad of all time. It works as a lunch or light dinner....
