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Sauces

Making a Roux

You don't need a sauce with every meal, but they definitely dress up a dish. Sometimes they add a vital flavor to the dish that would otherwise make the dish very uninteresting. Without Hollandaise, Eggs Benedict would just be egg and ham.

You might consider keeping some instant sauces on hand in the pantry. Two reasons: one is that you can use them if you're in a hurry, and second, and more important, you can use them if your sauce fails and has to be ditched down the drain. Happens to everybody now and then.

Of course there are other important sauces that you will never make yourself: A1, Worcestershire, and soy sauce, just to name three.

Another delicious way to add flavor and appearance to a dish is to make a little flavored butter. A tarragon flavored butter pat melting on top of a steak is a delicious addition to the meal. Use your imagination.

Here are some of the sauce recipes I have on the site. There are a few others with specific recipes here and there.

Aioli Cayenne Sauce
Au Jus Sauce
Avocado Relish (or Salsa)
Barbeque Dry Rub
Barbeque Sauce
Cocktail Sauce for Seafood
Enchilada Sauce
Gravy
Guacamole
Orange Tarragon Mayonnaise
Peanut Sauce
Quick Tomato Sauce
Red Wine Pan Sauce
Remoulade Sauce
Rooster Steak Sauce
Salsa
Seafood Cocktail Sauce
Spaghetti Sauce
Sweet and Sour Sauce
Tartar Sauce
Tarragon Blue Cheese Sauce
 


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