This blog is dedicated to sauces. Learning the basics to create a wonderful sauce from scratch to enhance a special dish instead of opening a can of sauce or gravy shows the people you cook for you truly care about what you cook. Below is a simple list of a handful of different sauces you can make from scratch. Description of some basic tips to whip up a flavorsome sauce. I researched online to learn different ways to create sauces and also learned people have their own recipes, techniques and terminology.
Bechamel Sauce: Also known as white sauce. What so great about Bechamel Sauce is that it's the base of dozens of other sauces. You create Bechamel Sauce and you can add flavors to it such as cheese to make an Alfredo sauce, add herbs to create a lite creamy herb sauce for chicken or you can add fried mushrooms.
Ingredients needed: 4 tablespoons of margarine, 4 tablespoons of all-purpose flour, 2 cups of milk and salt and pepper.
Bechamel: (1) Medium size sauce pan melt 4 tablespoons of margarine over medium heat until melted. (2) Lower heat and then add 4 tablespoons of flour while slowly stirring with a wooden spoon for 4 to 5 minutes. Consistent stirring helps prevent the flour from burning. (3) Add 2 cups of milk then up the heat to medium and continue to stir until all lumps are gone. Do not let the Bechamel Sauce bubble because it will burn and then you have to throw it away. (4) Add flavor with salt and pepper, cheese, herbs or anything else. Pour over pasta or chicken cutlets to create a great dish.
Bearnaise Sauce: Similar to Hollandaise Sauce but Bearnaise Sauce has an extra kick.
Ingredients needed: 2 tablespoons Tarragon vinegar, 2 tablespoons White Wine vinegar, 1/2 small onion, 2 egg yolks, 1/3 to 1/2 cup or 3 to 4 ounces butter and salt and black pepper.
Bearnaise Sauce: (1) Place the vinegars and finely chopped onion in a small saucepan and boil until reduced to 1 tablespoon. Strain and set aside to cool. (2) Add the two egg yolks and mix it using a whisk. (3) Place the bowl over a pot of hot water and continue mixing with whisk. Slowly add the butter soft butter mixing until all the butter has been added and the sauce thickens.
Beurre Blanc: A hot butter sauce made with vinegar (sometimes lemon juice) and shallot reduction and then butter is added.
Chimichurri Sauce: Add ingredients, mix and let stand for 12 hours prior to using. 1/2 cup oil, 1 cup vinegar, 1 teaspoon salt, 2 cloves crushed garlic, 2 tablespoons finely chopped parsley, 1 scallion chopped, 1 small tomato peeled, seeded and chopped, 1 small sweet pepper finely chopped, 1/2 tablespoon cumin, 1/2 tablespoon paprika, 1/2 tablespoon chili powder, 2 bay laurel leaves crushed in small pieces and 1/2 tablespoon oregano. Let sit for 12 hours, shake and use as marinade. No cooking involved.
Fish Sauces for dipping: There are two very easy dipping sauces you can whip together while cooking fish at home and most of use already have the ingredients in our refrigerators and it's so much cheaper in the long run.
Tartar Sauce: 1 cups mayonnaise, or 2 oz. dill pickles finely chopped, 1 oz. finely chopped onions, 1 oz. chopped capers and 1 tablespoon parsley finely chopped. Chill and serve.
Basic Quick Tartar Sauce: 1 cups mayonnaise, 1/4 cup sweet pickle relish and a dash of lemon juice. Chill and serve.
Cocktail Sauce: 1 cup ketchup, 1/2 cup horseradish sauce, 1 tablespoon lemon juice, and a dash of Worcestershire sauce. Chill and serve.
Hoisin Sauce: Considered seafood sauce also called plum sauce and Chinese barbecue sauce. 3 tablespoons crushed yellow bean sauce, 1 tablespoon plain flour, 1 tablespoon sugar, 2 tablespoons cider or white vinegar, 1 tablespoon chili sauce, 1 tablespoon sesame oil, 1 garlic clove crushed and 2 tablespoons rice wine or sherry.
Hollandaise Sauce: 1/4 cup butter, 1 tablespoon flour, 1/4 tablespoon salt, 1/8 tablespoon pepper, 1 cup milk, 1 egg yolk and 1 tablespoon lemon juice.
Hollandaise Sauce Instructions: In a small saucepan melt butter, add flour seasoning then blend. Add milk gradually while stirring and cook until thick. Slightly beat an egg yolk then pour sauce over egg yolk while stirring over flame for one minute. Remove saucepan from flame then add lemon juice while stirring vigorously. DO NOT LET SAUCE BOIL! The sauce will break if it boils.
Mayonnaise: 1/2 cup olive or canola oil, 1 tablespoon salt, 2 tablespoon white wine vinegar, 1 pasteurized egg - plus 1 yolk for blender method then add the vinegar.
Mayonnaise Instructions: Whisk method - In a bowl whisk the egg, mustard and salt together. Slowly add the oil while stirring and you will see the mix thickening then add the vinegar. Don't rush the process. Bottle and chill in refrigerator for two weeks.
Mole Sauce: 1/2 cup chocolate chips, (semi-sweet) 3 tablespoons California chili powder, 1 teaspoon Chipotle powder, 2 tablespoon gajillo chili powder, 1 teaspoon ground coriander, 1/2 teaspoon thyme, 1/2 teaspoon ground clove, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1 teaspoon ground nutmeg, 1 tablespoon ground cinnamon, 2 tablespoon cumin, 1 teaspoon ground oregano, 1/2 teaspoon ground black pepper, 1/8 teaspoon ground ginger, 1 bay leaf, 3 cloves of garlic - peeled, 1 small white onion - peeled and quartered, 3 cups beef-stock, depending on taste - 1 to 2 cans crushed tomatoes, 3/4 cup unsalted roasted peanuts.
Mole Sauce: In a large soup pot pour all of the spices and beef stock into it and mix until all mixed together. Place the pot on a low medium flame then add the garlic cloves, onion and chocolate. Stir the ingredients until the chocolate is melted. Add the peanuts and cook for an hour. Don't let it boil or even come to a simmer. Check and stir every five minutes or so. Lower flame to low and let it cook for seven hours while checking and stirring occasionally. Add the desired amount of tomatoes to the pot. Remove bay leaf then pour the sauce into a blender. Blend until thoroughly mixed, pour back into pot and cook for 15 minutes. Use sauce for chicken and enchiladas.
Mornay Sauce: The base of Mornay sauce is Beckermel sauce with added shredded cheese. Gruyere cheese, Parmesan or white cheddar as a few examples.