French in origin?
- freshly grated parmesan cheese
- packed fresh basil leaf
Tweeked my recipe for a creamy butter sauce to make a slightly thicker sauce with shrimp to serve over a fine grilled fish such as flounder.
- small shrimp
- Tony's Creole seasoning
- cream
- small clove garlic thinly sliced
- chopped fresh parsley
- Worcestershire sauce
- lemon juice
- flour
- unsalted real butter
- white wine
- salted real butter
I have my own tarter sauce recipe in this book but I love Red Lobsters sauce.
- sweet relish
- sugar
- very finely minced onion
- real mayonnaise
- very finely grated and minced carrot
- melted butter
- flour
- heavy cream
- dried basil
- dried oregano
- white pepper
- salt
- nutmeg
- chicken bouillon powder
- Parmesan cheese
easy and yum
- egg yolks
Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.
Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.
- chopped shallots
- sliced white button mushrooms
- tomato paste
- beef stock
- chopped leek
- all-purpose flour
Haven’t tried…sounds like a good “Pink” sauce that my daughter would like
- cream cheese
- heavy cream
- garlic powder
- salt
- white pepper
- spaghetti sauce
- crushed tomatoes
- fresh shredded parmesan cheese
- Pasta or Ravioli or Tortellini
- butter
Haven’t tried.
Sounds sort of like a sweet and sour sauce to me.
- apple pieces
- - 1/2 cup apple juice
- vinegar
- soy sauce
- corn starch
- dry sherry
- red plum jam or fancy plum
Intended as a guideline.
- Pan drippings from what ever you fried
- Flour
- salt & pepper to taste
- Milk
This was pretty good used as a glaze on my boiled ham recipe in this book. I actually made with crasins, boiled my ham, pulled out of water, scored top of ham, glazed and placed in a 350 degrees oven for 15-20 minutes.
- flour
- dry mustard
- brown sugar
- vinegar
- water