Learn to make some of these 17 essential sauces

[MULTIZ321]

Learn to make some of these 17 essential sauces.

Learn to make some of these 17 essential sauces

Knowing how to make a few sauces by heart is a skill we all can use.

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Richard

 

[stmartinfan]

i learned to make a basic burre blanc sauce from a French cookbook. It's very easy...put white wine vinegar in a pan with chopped shallots. Simmer until the liquor is almost absorbed. Remove from the burner and stir in small pieces of room temperature butter until they dissolve. Stir in a small amount of your favorite fresh herb, like tarragon for fish or basil. The official recipe calls for large amounts of butter and makes more than I need. So I usually start with about 1/3-1/2 cup vinegar. If I don't have shallot, I'll use about a glove of chopped garlic and a tablespoon of chopped onion. I simmer until there's only about 1/2 tablespoon of vinegar left, then stir in about 4-6 tablespoons butter. I also use tarragon when I don't have fresh, just add it to the vinegar when it's almost done simmering. You do need to use it immediately, but it's my favorite way to top a basic piece of fresh fish, like baked salmon. My recipe makes enough for 2-3 people.

i think restaurants now do this with white wine, but I like the slight tang the white wine vinegar called for in the cookbook provides.

 

[geekette]

wow, thank you for this! Both the orig post and burre blanc.

I have periodically thought I'd like to take a cooking class for exactly this - the basic sauces, something that my restaurant job did not expose me to.

 

[heathpack]

I make mayo all the time. Egg, mustard, garlic, walnut oil, salt and pepper. It’s great on sandwiches but I also use it to make herb yogurt dip- a little mayo, a lot of Greek yogurt, fresh dill, mint and chives, salt and pepper. The dip is a lunchbox staple or mind, with veggies.