Classic Sauces, Seafood Sauces, Veggie Sauces, Meat Sauces

Classic Sauces, Seafood Sauces, Veggie Sauces, Meat Sauces

Cocktail Sauce:To taste: Ketchup 4 TBLS , Horseradish 1 TBLS, Worcestershire Dash, Lemon Juice Dash, Hot Sauce Dash.

Tartar Sauce: To taste: Mayonnaise,  Finely Chopped Dill Pickles,  Finely Chopped Red Onions,  Finely Chopped Parsley,  Lemon JuPce.

persillade Sauce

½ cup chopped parsley (flat leaf if you can get it; it looks prettier in this sauce)
2 cloves minced garlic
2-3 tablespoons extra virgin olive oil
¼ teaspoon salt
Optional, if you like this sort of thing: 1 anchovy fillet, mashed
Combine all ingredients and serve right away. Make about ¾ cup persillade.


Hollandaise Sauce
1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
2 Tbsp lemon juice (the juice from 1 small lemon)
1 Tbsp cold water
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste

Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot.
Combine the egg yolks and the cold water in a glass or stainless steel mixing bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too.
The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they’re slightly thickened.
Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.
Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.
After you’ve added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished hollandaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water.
It’s best to serve hollandaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — it’ll eventually start to separate, and food safety also starts to become an issue.lemon-mustard-seafood-sauce


Lemon Butter Sauce with Capers
4 tablespoons unsalted butter
1 clove garlic, minced (1 teaspoon)
Grind of black pepper
Pinch of salt
1 tablespoon fresh lemon juice (1/2 a lemon)
1 teaspoon dijon mustard
1 teaspoon capers, drained and chopped
Optional: ½ teaspoon minced fresh dill or parsley
Melt the butter over low heat and add the garlic. Allow it to sizzle gently for about 30 seconds (you don’t want it to brown).
Remove from heat and whisk in the lemon juice and mustard until combined.
Add capers and optional herbs and serve.
Makes about ½ cup

Normandy Sauce
2 cups fish velouté *
¼ cup fish stock
½ cup chopped mushrooms
½ cup heavy cream
2 egg yolks
1½ Tbsp butter
a heavy-bottomed saucepan, melt 1 Tbsp of butter and sauté the mushrooms until soft, about 5 minutes.
Add the velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third.
In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth.This egg-cream mixture is called a liaison.
Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don’t curdle from the heat.
Now gradually whisk the warm liaison back into the velouté.
Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil.
Strain, swirl in the remaining butter and serve right away.
Makes about 2 cups of Normandy Sauce.


1 1/2 cups white stock (veal, chicken, or fish) – white stock just means the bones were not roasted, 2 tablespoons unsalted butter, 3 tablespoons flour ,  Salt & Pepper – to taste.

How To Prepare ,  All you need to do is assemble the ingredients and get your cookware together.,  Bring the stock to a simmer in a large saucepan.

In a separate saucepan, melt the butter over low heat (don’t let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell.

Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 – 10 minutes to get to your desired consistency.    Season with salt and pepper,     Strain if you have a fine mesh strainer or chinois.


Mushroom Sauce for Fish & Seafood
1 Tbsp butter
½ Tbsp lemon juice
½ cup sliced mushrooms
2 cups White Wine Sauce
In a heavy-bottomed saucepan, heat the butter over medium heat until it’s frothy. Stir in the lemon juice, then add the mushrooms and sauté until soft, about 5 minutes.
Stir in the White Wine Sauce. Bring to a simmer, cook for another 5 minutes and serve right away.
Makes about 2 cups of Mushroom Sauce.

Some retro fun….

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