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Currently Browsing: How to Make Sauce
Apr
21

Green Chile Makes a Meal

Green Chile Makes a Meal Here in Colorado you can rarely order a burrito or chile relleno or enchilada without it being smothered in green chile, and that’s a good thing. Once you’ve drenched your cheesy Mexican food in green chile there’s no turning back. As much as I enjoy green chile, I’ve never bothered to master a recipe, and I’m not sure why. I think this spring is the spring. My mission:...
Apr
14

Your Kitchen Needs Blow Torch Excitement

Your Kitchen Needs Blow Torch Excitement A blow torch brings drama to the kitchen…in a good way. How else you can get that perfectly caramelized sugar in seconds flat? During my recent blow torch adventure I was a little hesitant at first. It seemed scary! But the truth is that once you master your flame, cooking with a blow torch is easy and useful. Blow torches let you caramelize, brown, roast, crisp-ify (no, that’s not a word), and...
Mar
17

How to Make Vegetarian Espagnole Sauce

How to Make Vegetarian Espagnole Sauce In it’s simplest form, espagnole sauce is a meat-based stock thickened with a roux. You make beef stock by slowly simmering beef bones and trimmings in herbs for several hours. It’s a time intensive process that requires one hefty stock pot. I have not endeavored to make a beef stock, but I have made vegetable stock. While at first I didn’t think all the money and time was worth making a...
Mar
1

Comparing Barbecue Sauces

Comparing Barbecue Sauces There’s a whole world of sauce connoisseurs devoted to barbecue sauce. In fact, you can find a number of food blogs devoted to the culture, including this, this, and this one. Barbecue sauces tend to fall under different categories based on the main ingredient, which might be tomato, mustard, or vinegar. Then there’s the barbecue sauces that are grouped by function: mopping sauce coats meat...
Jan
20

Trends in Sauce – What to Expect in 2011

Trends in Sauce – What to Expect in 2011 The mother sauces may have made their debut in the early 1800s, but it’s going to take more than 200 years for sauce to go out of style. In today’s final post in my series of posts on sauce, I talk to the chefs about today’s trends in sauce. Is fusion food in or out? How many sauce ingredients is too many? Are sauces that take 12 hours to make worth it? You’re about to find...
Jan
18

The Sauce Maker’s Toolbox

The Sauce Maker’s Toolbox In a previous post, I listed eleven items that every home cook should own before making sauce (see holiday cooking gift guide). After talking to all the wonderfully qualified chefs who have contributed to the last few posts, I’ve realized that I missed a few things from that original list. Today, in post five of six in my epic series of posts on sauce, I point out the must-have tools for sauce...
Jan
13

What Not to Do When You Make Sauce

What Not to Do When You Make Sauce If you’re like me, you don’t like being told what to do. “Nobody puts Baby in a corner…” Right? (Miss you, Patrick Swayze.) But when it comes to learning how to make sauce, there are some rules you just can’t ignore. In today’s post on sauce (the fourth post in a series of epic posts on sauce), we talk about what you shouldn’t do in sauce making. And if you...
Jan
11

Who’s Your Mama? Fall in Love with Mother Sauces

Who’s Your Mama? Fall in Love with Mother Sauces This is the third post in my series of epic posts on sauce. So far, we’ve talked about the basic history of sauce, the basics of mother sauces, and now we’re about to talk about why you should even care about mother sauces. No, scratch that. This is why you should LOVE mother sauces. One –¬†Versatility. As mentioned, once you master a mother sauce, it becomes simple to make dozens of...
Jan
7

In the Beginning, There Was Mother Sauce

In the Beginning, There Was Mother Sauce Mother sauces: The base sauces in the French culinary tradition of which all other [secondary] sauces are made; sometimes called grandes sauces, standard sauces, or classic sauces. In theory, once you learn the technique for making each of the mother sauces, future sauce making will be a breeze. Okay, maybe not always a breeze (whatever that means anyway), but the hope is that you won’t feel so...
Dec
9

How I Made Marsala Mushroom Sauce

How I Made Marsala Mushroom Sauce I recently took a sauce class at Denver’s Seasoned Chef Cooking School and learned all kinds of wonderful sauce-making tips, but my favorite aspect of the class was the recipe for marsala porcini sauce they gave us.¬†One evening not long ago, I re-made the mushroom sauce (with my own touch) along with a few other delightful side dishes. We’re eating well here at the Lancaster household!Recipe...

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