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Other Sauces

Here are a few recipes for some of my other favorite sauces . . .

Pan Gravy

Pan gravy is a sauce made from meat or poultry juices combined with a liquid and thickening agent; made in a pan in which the meat or poultry was cooked.

Procedure for Preparing Pan Gravy

Remove the cooked meat or poultry from the roasting pan.

If mirepoix was not added during the roasting process, add it to the pan containing the drippings and fat.

Place the roasting pan on the stove top and clarify the fat by cooking off any remaining moisture.

Pour off the fat, reserving it to make the roux.

Deglaze the pan using an appropriate stock.

Add enough stock or water to the deglazing liquid to yield the proper amount of finished gravy.

Prepare the roux in a seperate pan using a portion of the reserved fat.

Add the roux to the liquid and bring the mixture to a simmer. Simmer until the mirepoix is well cooked.

Strain the gravy and adjust the seasonings.

Coulis

Coulis is a sauce made from a puree of vegetables and/or fruit; may be served hot or cold. The texture is that of tomato sauce.

Procedure for Preparing a Coulis

Cook the main ingredient and any additional flavoring ingredients with an appropriate liquid.

Puree the main ingredient and flavoring ingredients in a food mill, blender or food processor.

Combine the puree with the appropriate liquid and simmer to blend the flavors.

Thin and season the coulis as desired.

Recipe for Red Pepper Coulis

*Vegetable Oil, 1 fl. oz.

*Garlic, chopped, 2 tsp.

*Onion, small dice, 3 oz.

*Red bell pepper, medium dice, 3 lb.

*White wine, 8 fl. oz.

*Chicken stock, 1 pt.

*Salt and pepper, TT

Yield: 1 qt.

Heat the oil and saute the garlic and onion.

Add the bell pepper and saute until tender.

Deglaze the pan with the white wine.

Add the chicken stock, bring to a simmer and cook for 15 minutes. Season with salt and pepper.

Puree in a blender or food processor and strain through a china cap.

Adjust the consistency and seasonings and hold for service.

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Beurre Blanc

Beurre blanc and buerre rouge are emulsified butter sauces made without egg yolks. They are made from three main ingredients: shallots, white wine or red wine and whole butter. A good beurre blanc and beurre rouge is rich and buttery with a neutral flavor.

Procedure for Preparing Beurre Blanc or Beurre Rouge

Use a nonaluminum pan to prevent discoloring the sauce.

Over medium heat, reduce the wine, shallots and herbs or other seasonings. Some chefs add a small amount of heavy cream at this point and reduce the mixture. The added cream helps stabilize the finished sauce.

Whisk in cold butter a small amount at a time.

When all the butter is added, strain.

Recipe for Beurre Blanc

*White wine, 1 fl. oz.

*White wine vinegar, 4 fl. oz.

*Salt, 1 1/2 tsp.

*White pepper, 1/2 tsp.

*Shallot, minced, 3 Tbsp.

*Whole butter, 2 lb.

Yield: 1 qt.

Combine the white wine, white wine vinegar, salt, white pepper and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of liquid remain. If more than 2 tablespoons of liquid are allowed to remain, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture until almost dry.

Cut the butter into pieces approximately 1 oz. in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce between 100 degrees F and 120 degrees F.

Once all the butter has been added, remove the saucepan from the heat. Strain through a chinois.

For Beurre Rouge, substitute a dry red wine for the white wine and red wine vinegar for the white wine vinegar.

Compound Butters

Compound butters are made by incorporating various seasonings into softened whole butter. Compound butters can be combined with a blender, food processor or mixer. Using parchment paper or plastic wrap, it is then rolled into a cylinder, chilled and sliced as needed. Most will keep for two to three days in the refrigerator, or they can be frozen.

Recipes:

Basil Butter - 1 lb. of softened, unsalted butter. Mince 2 oz. basil and 2 oz. shallots; add to the butter with 2 teaspoons lemon juice.

Herb Butter - 1 lb. of softened, unsalted butter. Add to the butter up to 1 cup of mixed chopped fresh herbs such as parsley, dill, chives, tarragon or chervil.

Shallot Butter - 1 lb. of softened, unsalted butter. Blanch 8 ounces of peeled shallots in boiling water. Dry and finely dice them and mix with the butter.

Red Pepper Butter - 1 lb. of softened, unsalted butter. Puree 8 ounces roasted, peeled red bell peppers until liquid, then add to the butter.

Montpelier Butter - 1 lb. of softened, unsalted butter. Blanch 1 ounce parsley, 1 ounce chervil, 1 ounce watercress and 1 ounce tarragon in boiling water. Drain thouroughly. Mince 2 hard-boiled egg yolks, 2 garlic cloves and 2 gherkin pickles. Blend everything into the butter.

Lobster or Crayfish Butter - 1 lb. of softened, unsalted butter. Grind 8 ounces cooked lobster or crayfish meat, shells and/or coral with 1 pound butter. Place in a saucepan and clarify. Strain the butter through a fine chinois lined with cheesecloth. Refrigerate, then remove the butterfat when firm.

Salsa and Relish

Sauces and relishes are cold, chunky mixtures of herbs, spices, fruits and/or vegetables. They can be used as sauces for many poultry, meat, or fish and shellfish items. Salsa and relishes are gaining popularity because of their intense flavor and variety of textures and colors.

Procedure for Preparing a Salsa or Relish