Chasseur Sauce
Sauce chasseur, also known as chasseur sauce or hunter's sauce, is a rich brown sauce made with wine and mushrooms. Its name comes from the French word chasseur, which means “huntsmen,” a reference to its origins as a sauce for wild game.
Ingredients
2 tablespoons unsalted butter
1 cup sliced white mushrooms
1/4 cup chopped shallots, from 1 large or 2 small shallots
1 cup white wine
4 cups demi-glace
1 cup diced tomatoes
1 tablespoon chopped parsley
Steps to Make It
Gather the ingredients.In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
Add the wine, heat until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths.
Add the demi-glace and the diced tomato, then lower the heat to a simmer and reduce for about 5 minutes.
Stir in the chopped parsley and serve right away.
Prep: 5 mins Cook: 20 mins Total: 25 mins
Servings: 16 servings
Foyot Sauce
The Foyot Sauce is a variation on the classic Béarnaise sauce made by adding meat glaze (glace de viande), a concentrated reduction of brown stock, to the basic Béarnaise. This gives the sauce a deep, meaty flavor that complements the tanginess of the Béarnaise. It is easy to make foyot sauce if you have these two ingredients on hand.
Ingredients
1 pint Béarnaise sauce
2 tablespoons meat glaze
Steps to Make It
Gather the ingredients.
In a small saucepan, briefly warm the meat glaze over low heat until it melts.
Stir the meat glaze into 1 pint of the Béarnaise sauce. Serve right away.
Prep: 5 mins Cook: 5 mins Total: 10 mins
Servings: 8 servings
Chicken Supreme Sauce
Supreme sauce is also the base from which a number of other classical sauces are built; and due to that, it is called a secondary mother sauce. It is the base for the ivory sauce, creamy mushroom sauce, or aurora sauce.
Ingredients
1 cup heavy cream
1 quart chicken volute
1 tablespoon butter
Kosher salt, to taste
Freshly ground white pepper to taste
Dash lemon juice
Prep: 5 mins Cook: 10 mins Total: 15 mins
Servings: 8 servings
Steps to Make It
Gather the ingredients.
In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer but don't let it boil. Cover it and keep it warm.Heat the volute in a separate saucepan over medium-high heat. Bring it to a boil, then lower the heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
Stir the warm cream into the volute and bring it back to a simmer for just a moment.
Stir in the butter, season with kosher salt and white pepper to taste, and just a dash of lemon juice. Strain through cheesecloth and serve right away.
Pomegranate Ginger Sauce
This versatile pomegranate ginger sauce recipe makes an excellent addition to roasted poultry and grilled seafood dishes. Spicy ginger, tannic pomegranate juice, and a touch of acidic apple cider vinegar combine to make this spicy sauce out of pantry staples within minutes, a must for entertaining last-minute guests.
Ingredients
2 cups pomegranate juice
1/4 cup sugar
1/4 cup apple cider vinegar
1 tablespoon plus 1 teaspoon finely chopped ginger
1/4 teaspoon ground black pepper
2 heaping tablespoons pomegranate seeds optional
Steps to Make It
Gather the ingredients.Bring the pomegranate juice, sugar, apple cider vinegar, ginger, and black pepper to a boil. Reduce the heat slightly and allow it to simmer, uncovered, for 10 minutes, until the pomegranate ginger sauce has reduced in volume by two-thirds.
Stir the pomegranate seeds into the sauce, if desired, and serve it warm.
Prep: 2 mins Cook: 10 mins Total: 12 mins Servings:
6 to 8 servings
Italian Cuisine
Italian cuisine is renowned for its diverse range of sauces, which play a crucial role in enhancing the flavors of various dishes. Here, I'll provide more detailed descriptions of some of the most popular Italian sauces:
Marinara Sauce
A good marinara recipe is worth its weight in gold. Unlike other tomato sauces that require a long simmer (think rage and Sunday sauce), it comes together relatively quickly. Endlessly versatile, it can be used in any number of ways. Marinara sauce for pizza or a simple pasta dish is a classic choice; it's an essential component in favorites like eggplant Parmesan and is a wonderful dipping sauce for things such as crispy baked zucchini fries and cheese sticks. In a pinch, it can even be blended and transformed into a super-quick tomato soup.
Ingredients
1/4 cup extra-virgin olive oil
3 garlic cloves, peeled and halved
1 tablespoon tomato paste
1 (28-ounce) can whole peeled Italian tomatoes
Kosher salt
Freshly ground black pepper
Pinch of sugar
2 basil sprigs
Steps to Make It
In a large saucepan, heat the extra-virgin olive oil. Add the garlic cloves and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes and crush them with the back of a spoon; season with salt and pepper. Stir in the sugar and basil sprigs and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is thickened and reduced to 3 cups, about 30 minutes. Discard the basil sprigs and garlic.
Active Time: 10 mins Total Time: 40 mins Yield: 3 cups
Pesto Sauce
Pesto is a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy.
Ingredients:
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
2-3 garlic cloves
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Instructions:
In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic cloves.
Pulse until ingredients are finely chopped.
oil on top to prevent discoloration.
Bolognese Sauce
Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al rage and to prepare lasagne alla Bolognese.
Ingredients:
1 pound ground beef
1/2 pound ground pork
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
28 ounces (about 800g) canned crushed tomatoes
1/2 cup red wine
Salt and pepper to taste
Instructions:
In a large saucepan, brown the ground beef and pork over medium heat. Break it into small pieces as it cooks.
Drain excess fat from the pan and add the chopped onion, carrots, and celery. Sauté until softened.
Stir in the garlic and cook for another minute.
Add the crushed tomatoes and red wine. Season with salt and pepper.
Simmer the sauce for about 2-3 hours, stirring occasionally.
Adjust the seasoning and serve with your favorite pasta.
Arrabbiata Sauce
Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, and particularly from the city of Rome.
Ingredients:
3 tablespoons olive oil
2-3 cloves garlic, minced
28 ounces (about 800g) canned crushed tomatoes
1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Instructions:
Heat olive oil in a saucepan over medium heat.
Add minced garlic and red pepper flakes, sauté for a minute.Stir in the crushed tomatoes, salt, and pepper.
Simmer the sauce for about 20-30 minutes, adjusting the heat level with more or fewer red pepper flakes.
Serve over pasta for a spicy kick.
Carbonara Sauce
It’s easy to see why pasta carbonara is loved in households all over Australia it’s creamy with a salty bite, requires few ingredients and takes minutes to pull together. It also claims the title of the most controversial pasta sauce for being at the center of the ‘cream or no cream’ debate. Traditionally, carbonara contains no cream and instead achieves its glossiness from the eggs. Hear us out this one is non-traditional and includes cream for good reason
Ingredients:
4 large egg yolks
1 cup grated Pecorino Romano cheese
4 ounces (about 115g) guanciale or pancetta, diced
12 ounces (about 340g) spaghetti
Salt and black pepper to taste
Instructions:
In a bowl, whisk together the egg yolks and grated Pecorino Romano cheese. Set aside.
In a large skillet, cook the diced guanciale or pancetta until crispy. Remove from heat.
Cook the spaghetti in salted boiling water until al dente. Drain and save some pasta water.
Immediately add the hot, drained spaghetti to the skillet with the guanciale or pancetta. Toss to combine.
Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing continuously to create a creamy sauce. If it's too thick, add a little pasta water to reach the desired consistency.Season with black pepper and serve promptly.
Japanese Cuisine
Japan has a distinctive flavor to call its own as well. You might think it is soy sauce, miso or sake, and while you are partially right, the ingredient often goes unnamed in Japan, simply referred to as “so-su,” or “sauce.” This sauce is used in many dishes in Japan, including stews and marinades, and even on burgers.
Soy Sauce (Shoyu)
Soy sauce is a liquid condiment with a complex flavor profile that combines saltiness, umami (a savory taste), and often a hint of sweetness. It is traditionally produced through a fermentation process that involves soybeans, wheat, and salt. The mixture is allowed to ferment for an extended period, which can range from several months to several years. During the fermentation process, enzymes break down the soybeans and wheat, creating the distinct flavors and aroma associated with soy sauce.
Ingredients:
1 cup soy sauce
1/4 cup water
1/4 cup sake (Japanese rice wine)
2 tbsp mirin (sweet rice wine)
Instructions:
Combine all the ingredients in a saucepan.
Simmer over low heat for about 10 minutes.
Allow it to cool and store in a sealed container.
Teriyaki Sauce
Teriyaki sauce is a thick, glossy sauce with a rich, sweet, and salty taste. The name "teriyaki" comes from the Japanese words "teri," which means luster or shine, and "yaki," which means grilled or broiled. This sauce is typically made by combining soy sauce, sake or mirin (a sweet rice wine), sugar, and often garlic or ginger. The sauce is simmered until it thickens, and it is used to coat or flavor various dishes, giving them a delicious, caramelized glaze.
Ingredients
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine) or sake
1/4 cup sugar (you can adjust the amount to your desired sweetness)
2 cloves garlic (minced)
1 teaspoon grated fresh ginger (optional)
Instructions
In a saucepan, combine the soy sauce, mirin (or sake), sugar, garlic, and ginger.
Place the saucepan over medium heat and stir until the sugar dissolves.
Bring the mixture to a gentle boil, then reduce the heat to low.Let the sauce simmer, stirring occasionally, for about 10-15 minutes, or until it thickens to your preferred consistency. The sauce will continue to thicken as it cools.
Remove the saucepan from the heat and let the teriyaki sauce cool to room temperature.
Use the teriyaki sauce as a marinade for meat, a glaze for grilling, or a dipping sauce for cooked dishes like chicken, beef, or fish.
Ponzu Sauce
Ponzu sauce is a versatile Japanese sauce made from a combination of soy sauce, citrus juice (typically from yuzu, sudachi, or lemon), and other ingredients like rice vinegar, mirin (sweet rice wine), and bonito fish flakes or kombu (kelp). The result is a well-balanced sauce that combines the salty, savory notes of soy sauce with the bright and zesty flavors of citrus. Ponzu sauce adds a refreshing and tangy element to a variety of Japanese dishes, including sashimi, grilled meats, and salads.
Ingredients:
1/2 cup soy sauce
1/4 cup fresh citrus juice (typically from yuzu, sudachi, or lemon)
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
1 tablespoon dashi stock (made from bonito flakes or kombu, or you can use a dashi powder)
Instructions:
In a bowl, combine the soy sauce, fresh citrus juice, rice vinegar, and mirin.
If you're using dashi stock made from bonito flakes or Kombu, add it to the mixture. Alternatively, you can use a dashi powder to achieve the same flavor.Stir the ingredients well to ensure they are thoroughly combined.
Your ponzu sauce is now ready to use. You can serve it as a dipping sauce for sashimi, seafood, or hot pot dishes. It can also be used as a dressing for salads or a marinade for meats and fish.
Tonkatsu Sauce
Tonkatsu sauce is a popular Japanese condiment that is typically served with tonkatsu, a breaded and deep-fried pork cutlet. This sauce is sweet, savory, and slightly tangy, making it a perfect accompaniment to the crispy and tender tonkatsu.
Ingredients:
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sake (Japanese rice wine) or white wine
1 tablespoon mirin (a sweet rice wine used in Japanese cooking)
1/2 teaspoon Dijon mustard (optional)
1/2 teaspoon grated fresh ginger (optional)
Instructions:
In a small saucepan, combine all the ingredients.
Over medium heat, bring the mixture to a simmer, stirring to dissolve the sugar.
Once it starts to simmer, reduce the heat to low and let it cook for 5-7 minutes, or until the sauce has thickened slightly.
Remove the saucepan from the heat and let the tonkatsu sauce cool to room temperature. It will continue to thicken as it cools.Once it has cooled, you can transfer the sauce to a serving container.
You can serve the tonkatsu sauce immediately with your tonkatsu or store it in the refrigerator for later use.
Miso Glaze
Miso glaze is a flavorful and versatile sauce that combines the umami-rich depth of miso paste with other complementary ingredients to create a sweet and savory glaze. It's commonly used to add flavor and moisture to grilled or roasted dishes, especially proteins like salmon, chicken, or tofu.
Ingredients:
3 tablespoons miso paste (white, red, or a combination)
2 tablespoons soy sauce2 tablespoons mirin (a sweet rice wine used in Japanese cooking)
2 tablespoons sake (Japanese rice wine) or white wine (optional)
2 tablespoons sugar (or honey or maple syrup for a sweeter glaze)
1 clove garlic, minced (optional)
1 teaspoon grated fresh ginger (optional)
1 teaspoon sesame oil (optional)
Instructions:
In a small saucepan, combine the miso paste, soy sauce, mirin, sake (if using), and sugar. Whisk together until the miso paste is fully dissolved.
If you're using garlic and ginger, add them to the mixture and whisk them in.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly to prevent it from sticking to the pan.
Allow the glaze to simmer for 2-3 minutes, or until it thickens slightly.
Remove the saucepan from the heat and let it cool to room temperature.
If you're using sesame oil, stir it in once the glaze has cooled.
The miso glaze is now ready to use. Brush it onto your choice of protein or vegetables before grilling or roasting. You can also use it as a dipping sauce or drizzle it over cooked dishes.
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