What are your top 3 sauces to make/eat?
- haggisdragon Mar 9, 2009 09:17 AM
We all love a good sauce. To me, learning to make a new sauce is the most satisfying part of cooking. What are your faves? (no brand names/prepared products please)
My sauces are all for pasta. Pesto, red sauce and red clam sauce. For the pesto I make a starter that I freeze. Just basil and cream cheese. I pack this in small youghrt containers; when I want pesto I toss the pesto starter in the food processor with garlic parmasean cheese and parsley and/or frozen spinach.
Better to ask about a top 15! Maybe:
Sauce bordelaise (building on a demi-glace or espagnole), sauce Perigueux (builds on a Madiera sauce and includes truffles), and sauce Bercy (for fish, builds on veloute sauce).
Easiest sauce ever. No real recipe. Everything gets a rough chop and then into the processor. I'll guess but you can really play w/ amounts. Sometimes I make it really thin and use as a salad dressing.
1-1.5 bunch scallions
1-2 inches fresh ginger
1 med clove garlic
1/4 c. rice vinegar
1/4 c either cilantro or parsley (or both!0
juice form 1/2 lime (lemon if you like)
salt to taste
olive oil enough to get the consistency you like. I like it quite thick.
To me this tastes like spring and is great on fish, veg even a skirt steak.
I make a bonito based ginger scallion for noodles if you're into that too.
Hope you like it!