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Eight Classic Sauces

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My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe names:

Sauce Bordelaise
Sauce Bercy
Sauce Vin Blanc
Sauce Supreme
Sauce Bigarade
Arrabiata Pasta Sauce
Romanesco Sauce
American BBQ Sauce

Recipe by: Chef John V., A Good Cooking Recipe!

History: Made to order sauce just like restaurants use! Here are eight classics that you can make at home.

Description: Better than any bottled sauce you can buy!

Serving size: Varies with each recipe.
Preparation time: varies from 30 minutes to 3 hours

Sauce Bordelaise---The most traditional red wine sauce use in France for beef, duck or game.

Amount/Measure/Ingredient

1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
1 tsp. black peppercorns, crushed not ground
1 cup red wine, merlot or cabernet
---------
8 ounces brown sauce
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular salt
1 tbsp. unsalted butter, room temperature

Sauce Bercy---White wine and white peppercorn brown sauce for chicken, veal and pork.

Amount/Measure/Ingredient

1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
1 tsp. white peppercorns, crushed not ground
1 cup white wine, chardonnay
---------
8 ounces brown sauce
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular salt
1 tbsp. unsalted butter, room temperature

Procedure: For both sauces. In a preheated sauce pot sauté the shallots, bay leaf, thyme and peppercorns with the butter over low heat, don’t brown the shallots, deglaze with wine and reduce by 1/2 to 2/3---Take off heat, cover with foil while preparing the fish and chicken sauces.

Add the brown sauce and simmer slowly to reduce further and to develop the flavor. Add salt, check for the thickness, then strain and cover with plastic wrap.

Sauce Vin Blanc---White wine fish veloute with cream for all poached and some sautéed fish. This is a base sauce from which you make other sauces.

Amount/Measure/Ingredient

2 tbsp. shallots, chopped fine
2 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
½ tsp. white peppercorns, crushed not ground
1 cup white wine, chardonnay
---------
2 cups fish stock
¼ cup roux, light colored
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular salt
1 cup heavy cream

Sauce Supreme---White wine chicken veloute with cream for sautéed or poached chicken dishes and some pasta dishes. This is a base sauce from which you make other sauces.

Amount/Measure/Ingredient

1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
½ bay leaf, the size of a nickel
1 cup white wine, chardonnay
---------
2 cups chicken stock
¼ cup roux, light colored
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular salt
1 cup heavy cream

Procedure: For both sauce vin blanc and sauce supreme. In a preheated sauce pot sauté the shallots, bay leaf, thyme and peppercorns with the butter over low heat, don’t brown the shallots, deglaze with wine and reduce by 1/2 to 2/3---For the Supreme sauce you don’t have thyme and peppercorns!

Add the stock and bring to a boil, thicken with roux in a separate stainless steel bowl and then add it to the hot stock to thicken, cook for 10 minutes, add salt, then add the cream---simmer very slowly for 6 minutes. Strain and then cover with plastic wrap and keep warm.

Sauce Bigarade---Traditional orange and lemon sauce used in France for duck.

Amount/Measure/Ingredient

1 tbsp. butter, clarified
2 tbsp. shallots chopped fine
¼ cup mirepoix, fine chop
1 branch fresh thyme
1 quarter size piece bay leaf
2 tsp. black peppercorns crushed
2 cups duck bones
4 oz red wine cabernet or merlot
6 ounces brown sauce
2 oz. reduced veal stock
2 tbsp. roux
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt

2 oz. red wine or cider vinegar
4 ounces granulated sugar
4 ounces frozen OJ concentrate
2 ounces lemon juices

¼ cup grand marinier
2 oz. unsalted butter
1 tbsp. orange zest, blanched
1 tbsp. lemon zest blanched

Procedure: In a hot pan over medium heat add the butter, shallots and mirepoix and sauté until color starts add the thyme, bay leaf, and peppercorns and chopped duck bones. Fry together until golden brown. Deglaze with red wine, add brown sauce and veal stock---bring to a boil, reduce heat and simmer 10 minutes skimming as needed. Thicken with roux and simmer 20 minutes longer. Season with salt.

While simmering caramelize sugar with vinegar, add OJ and lemon juice and reduce by 2/3, about 3 ounces liquid should remain when finished. Keep warm and covered with plastic wrap. Reduce the Grand Mariner by half, burning off the alcohol.

Strain the brown duck sauce into a clean pan and add the sugar, vinegar and juice reduction then the reduced Grand Mariner. Whisk in the butter and add the zests. Serve with crisp roasted duck or sautéed duck breast. It take a lot of time to make this sauce but it is worth every drop!

Arrabiata Pasta Sauce---Spicy hot tomato sauce, hot as the devil!

Amount/Measure/Ingredient
1 tbsp. olive oil, extra-virgin
2 tsp. garlic, freshly peeled and chopped
1 can Italian San Marzano tomatoes, (28 ounces) crushed by hand
1/2 tsp. red pepper flakes (no seeds) or 1/2 tsp cayenne
1 tbsp. sugar
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt
1/2 tsp. black pepper, fresh ground

Procedure: Heat the oil in a sauce pan over low heat; add the garlic and cook for 1 minute, being careful not to let it brown. Add the remaining ingredients, including the tomato juices, bring to a boil and then reduce the heat to simmer. Cook for 20 minutes uncovered. Serve with fresh chopped parsley sprinkled over. Great with sautéed shrimp and thin spaghetti!

Romanesco Sauce---A fresh uncooked tomato sauce with herbs, nuts, vinegar, peppers and red wine. Delicious on grilled vegetables and as a dressing for cold pasta salad. Excellent with fish or even a steak!

Amount/Measure/Ingredient
1/4 cup olive oil, 100%, not blended
1 cup of French bread, trimmed of crust, cut into 3/4 inch cubes
1/2 cup sliced almonds, no skin
1/8 teaspoon cayenne
2 tbsp. garlic, coarsely chopped
2 cups roasted red bell pepper, cut in 1 inch pieces
4 cups of ripe tomatoes, peeled, seeded and diced, then drained
1/4 cup tomato paste
1/4 tsp. cayenne pepper
2 tbsp. paprika
1/4 cup red wine vinegar
1/4 cup red wine, cabernet or merlot
2 tbsp. hazelnut oil
1/4 cup extra virgin olive oil
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt
2 tablespoon honey

Procedure: Heat the olive oil in pan over medium heat then and fry the cubes of bread until it is golden. Remove the bread and turn the heat off---save the oil. Toast slivered almonds - about 15 minutes at 350 degrees. In a food processor chop the croutons, toasted almonds, cayenne, oil (from cooking the bread) and garlic. Puree to a smooth paste. Add red bell pepper, tomatoes, cayenne pepper, paprika, red wine vinegar, and red wine to other ingredients. Pulse while adding adding hazelnut oil, EVOO, salt and honey, with processor running. Makes 6 cups of sauce. Can be refrigerated for up to two weeks and frozen for several months.

American BBQ Sauce---Spicy sweet and sour red sauce for any barbecue!

1/4 cup onions, very finely minced
1 tbsp. garlic, very finely minced
2 tbsp. corn oil
2 tbsp. paprika
2 tbsp. chili powder
½ cup cider vinegar
1 cup Heinz ketchup
1 cup tomato sauce, plain no seasonings, any major supermarket brand
1 tbsp. Worcestershire sauce
1 tbsp. Dijon style mustard like Grey Poupon
½ cup brown sugar
1 tbsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt

Procedure: Fry the onions in oil until golden but not brown. Add the paprika and chili powder, followed by the vinegar, bring slowly to a boil. Add the remaining ingredients; reduce the heat and simmer of 10 minutes stirring every few minutes. Place the pot over a bowl of ice water to cool. Store in glass jars.

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