‘Sauces’ Archive

Marchand De Vin December 13, 2009 No Comments

1 cup(s) Ham, finely diced 1 cup(s) Mushrooms, fresh, finely — diced 1 cup(s) Onions, green, finely — chopped 2 ounce(s) Butter 3 cup(s) Demi-Glace ** 1 1/2 cup(s) Wine, red ** See recipe for Demi-Glace. Saute the ham, mushrooms and green onions in butter. Add demi-glace and wine, reduce by one-quarter and strain. Source: […]

Chili Sauce No Comments

12 Red tomatoes 2 Onions chopped fine 2 Red peppers 3 Green peppers 3 Stalkes celery 1 cup(s) Brown sugar 2 1/2 cup(s) Vinegar 2 T Pickling spices tied in bag Cut up vegetables and put in pot and add the sugar and vinegar, mix well. Put spices in piece of cloth and tie, add […]

Baby Salmon Stuffed with Caviar I (Red Wine Sauce) No Comments

1/2 cup(s) Oil, olive 1 pound(s) Bones, salmon 1 pound(s) Butter 2 cup(s) Mirepoix 4 each Bay leaves 1/2 teaspoon(s) Oregano 1/2 teaspoon(s) Thyme 1/2 teaspoon(s) Peppercorns, white 4 tablespoon(s) Puree, shallot ** 1/4 cup(s) Cognac 2 cup(s) Wine, red 1 cup(s) Stock, fish ** ** See recipes for Shallot Puree, and Fish Stock. In […]

Ancho Sauce No Comments

12 Dried ancho chilies 1 teaspoon(s) Salt (or to taste) 2 cup(s) Boiling water 1 teaspoon(s) Dried oregano 1 cup(s) Peeled, seeded and finely -chopped tomatoes 3/4 teaspoon(s) Ground cumin 1/4 teaspoon(s) Tumeric 2 medium Garlic cloves, minced Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add […]

Almond Red Sauce No Comments

1/2 cup(s) Slivered Almonds; Toasted 1 cup(s) Onion; Finely Chopped 1 each Clove Garlic; Crushed 2 T Vegetable Oil 8 ounce(s) Tomato Sauce; 1 can(s) 2 t Paprika 1 t Red Chiles; Ground 1/4 t Red Pepper; Ground Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process […]

Pheasant with Champagne Cabbage Iv (Sauce) No Comments

1 tablespoon(s) Sugar 3 tablespoon(s) Gin 1 1/2 cup(s) Stock, Pheasant ** 3 tablespoon(s) Wine, red, dry 1/4 cup(s) Butter, unsalted, chilled — and cut into pieces Salt (to taste) Pepper (to taste) ** See recipes for Pheasant with Champagne Cabbage II (Stock) For Pheasant Sauce: =================== Cook the sugar, without stirring, in small heavy […]

Oyster Sauce No Comments

3 tablespoon(s) Butter 1/8 cup(s) Onions, green, chopped 8 ounce(s) Oysters 1 1/2 cup(s) Oyster water 1/2 teaspoon(s) Thyme 1/2 teaspoon(s) Oregano 1/2 teaspoon(s) Basil 1 each Garlic clove 2 tablespoon(s) Butter 2 tablespoon(s) Flour 1 cup(s) Cream, heavy Salt (to taste) Pepper (to taste) Saute the green onions in butter until they’re soft then […]

Medallions Of Veal with Sauces Iii (Stuffing) No Comments

2 tablespoon(s) Butter 1 tablespoon(s) Puree, shallot 3/4 cup(s) Wine, white 2 tablespoon(s) Mushrooms, button, chopped 2 tablespoon(s) Mushrooms, cepes, chopped 2 tablespoon(s) Mushrooms, shitake, chopped 2 tablespoon(s) Mushrooms, chanterelle, — chopped 1 teaspoon(s) Puree, garlic 1/2 cup(s) Stock, veal Salt Pepper, coarse-ground 1 tablespoon(s) Chives, chopped 2 ounce(s) Foie gras In a saute pan, […]

Medallions Of Veal with Sauces I (Nantua Sauce) No Comments

1 tablespoon(s) Oil, olive 15 small Crayfish 1 Garlic, bulb, cut in half 1 cup(s) Mirepoix ** 1 teaspoon(s) Peppercorns, crushed 1 Bay leaf 4 tablespoon(s) Mushrooms, button, chopped 1/2 cup(s) Cognac 1 cup(s) Tomatoes, chopped 2 tablespoon(s) Parsley, chopped 1 tablespoon(s) Tarragon, chopped 1/2 cup(s) Puree, tomato 4 cup(s) Stock, fish 1/2 cup(s) Cream […]

Basic Vegetarian Tomato Sauce No Comments

1 Carrot 1 Celery stalk 1 Onion 1 tablespoon(s) Chopped parsley 5 Basil leaves 1/3 cup(s) Olive oil 35 ounce(s) Drained canned plum tomatoes 1/2 teaspoon(s) Salt Freshly ground black pepper You can substitute fresh tomatoes in this recipe. Remember 1 pound of fresh equals 1 cup of canned. FINELY CHOP TOGETHER the carrot, celery, […]