Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.
Sauce Robert is a mustard brown sauce. It is used for roasts, braised pork, pork chops, boiled beef, broiled chicken, turkey or any hot meat leftovers. This sauce is derived from a basic brown sauce.
This is adapted from a recipe by Larry Mitchell, owner of the popular Mitchell’s Ice Cream in San Francisco. Be sure to let the custard cool completely, or the fruit will turn bitter when it is added. Mitchell says to look for pale, ripe, fragrant cantaloupes for the best result.
Make these and you’ll never buy sun-dried tomatoes again. They are slow cooked tomatoes, with garlic, thyme and olive oil, and the long but simple process turns the tomato into candy. At that point you can serve them by themselves, use them as garnish for many dishes (especially those with white fish, for which they … Continue reading
Crème Diplomat or Diplomat Cream is a mixture of pastry cream and whipped cream with similar consistencies in a 1:1 ratio. The pastry cream used should soft (made with the minimal amount of cornstarch or flour only.) Can be used in many of the same applications pastry cream is used.
Chasseur is a great Demi Glace based sauce for dry cooked red meat. Versatile enough to used on pan roasted chicken, grilled pork chop, venison, rabbit or rack of lamb.