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Recipe names:
Sauce Bordelaise
Sauce Bercy
Sauce Vin Blanc
Sauce Supreme
Sauce Bigarade
Arrabiata Pasta Sauce
Romanesco Sauce
American BBQ Sauce
Recipe by: Chef John V., A Good Cooking Recipe!
History: Made to order sauce just like restaurants use! Here are eight
classics that you can make at home.
Description: Better than any bottled sauce you can buy!
Serving size: Varies with each recipe.
Preparation time: varies from 30 minutes to 3 hours
Sauce Bordelaise---The most traditional red wine sauce use in France for beef,
duck or game.
Amount/Measure/Ingredient
1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
1 tsp. black peppercorns, crushed not ground
1 cup red wine, merlot or cabernet
---------
8 ounces brown sauce
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular
salt
1 tbsp. unsalted butter, room temperature
Sauce Bercy---White wine and white peppercorn brown sauce for chicken, veal and
pork.
Amount/Measure/Ingredient
1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
1 tsp. white peppercorns, crushed not ground
1 cup white wine, chardonnay
---------
8 ounces brown sauce
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular
salt
1 tbsp. unsalted butter, room temperature
Procedure: For both sauces. In a preheated sauce pot sauté the shallots, bay
leaf, thyme and
peppercorns with the butter over low heat, don’t brown the shallots, deglaze
with wine and reduce by
1/2 to 2/3---Take off heat, cover with foil while preparing the fish and chicken
sauces.
Add the brown sauce and simmer slowly to reduce further and to develop the
flavor. Add salt, check for the thickness, then strain and cover with plastic
wrap.
Sauce Vin Blanc---White wine fish veloute with cream for all poached and some
sautéed fish. This is a base sauce from which you make other sauces.
Amount/Measure/Ingredient
2 tbsp. shallots, chopped fine
2 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
½ tsp. white peppercorns, crushed not ground
1 cup white wine, chardonnay
---------
2 cups fish stock
¼ cup roux, light colored
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular
salt
1 cup heavy cream
Sauce Supreme---White wine chicken veloute with cream for sautéed or poached
chicken dishes and some pasta dishes. This is a base sauce from which you make
other sauces.
Amount/Measure/Ingredient
1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
½ bay leaf, the size of a nickel
1 cup white wine, chardonnay
---------
2 cups chicken stock
¼ cup roux, light colored
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular
salt
1 cup heavy cream
Procedure: For both sauce vin blanc and sauce supreme. In a preheated sauce pot
sauté the shallots,
bay leaf, thyme and peppercorns with the butter over low heat, don’t brown the
shallots, deglaze with
wine and reduce by 1/2 to 2/3---For the Supreme sauce you don’t have thyme and
peppercorns!
Add the stock and bring to a boil, thicken with roux in a separate stainless
steel bowl and then add it to the hot
stock to thicken, cook for 10 minutes, add salt, then add the cream---simmer
very slowly for 6
minutes. Strain and then cover with plastic wrap and keep warm.
Sauce Bigarade---Traditional orange and lemon sauce used in France for duck.
Amount/Measure/Ingredient
1 tbsp. butter, clarified
2 tbsp. shallots chopped fine
¼ cup mirepoix, fine chop
1 branch fresh thyme
1 quarter size piece bay leaf
2 tsp. black peppercorns crushed
2 cups duck bones
4 oz red wine cabernet or merlot
6 ounces brown sauce
2 oz. reduced veal stock
2 tbsp. roux
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular
salt
2 oz. red wine or cider vinegar
4 ounces granulated sugar
4 ounces frozen OJ concentrate
2 ounces lemon juices
¼ cup grand marinier
2 oz. unsalted butter
1 tbsp. orange zest, blanched
1 tbsp. lemon zest blanched
Procedure: In a hot pan over medium heat add the butter, shallots and mirepoix
and sauté until color
starts add the thyme, bay leaf, and peppercorns and chopped duck bones. Fry
together until golden
brown. Deglaze with red wine, add brown sauce and veal stock---bring to a boil,
reduce heat and
simmer 10 minutes skimming as needed. Thicken with roux and simmer 20 minutes
longer. Season with salt.
While simmering caramelize sugar with vinegar, add OJ and lemon juice and reduce
by 2/3, about 3
ounces liquid should remain when finished. Keep warm and covered with plastic
wrap. Reduce the Grand Mariner by half, burning off the alcohol.
Strain the brown duck sauce into a clean pan and add the sugar, vinegar and
juice reduction then the
reduced Grand Mariner. Whisk in the butter and add the zests. Serve with crisp
roasted duck or
sautéed duck breast. It take a lot of time to make this sauce but it is worth
every drop!
Arrabiata Pasta Sauce---Spicy hot tomato sauce, hot as the devil!
Amount/Measure/Ingredient
1 tbsp. olive oil, extra-virgin
2 tsp. garlic, freshly peeled and chopped
1 can Italian San Marzano tomatoes, (28 ounces) crushed by hand
1/2 tsp. red pepper flakes (no seeds) or 1/2 tsp cayenne
1 tbsp. sugar
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular
salt
1/2 tsp. black pepper, fresh ground
Procedure: Heat the oil in a sauce pan over low heat; add the garlic and cook
for 1 minute, being
careful not to let it brown. Add the remaining ingredients, including the tomato
juices, bring to a boil
and then reduce the heat to simmer. Cook for 20 minutes uncovered. Serve with
fresh chopped parsley
sprinkled over. Great with sautéed shrimp and thin spaghetti!
Romanesco Sauce---A fresh uncooked tomato sauce with herbs, nuts, vinegar,
peppers and red wine. Delicious on grilled vegetables and as a dressing for cold
pasta salad. Excellent with fish or even a steak!
Amount/Measure/Ingredient
1/4 cup olive oil, 100%, not blended
1 cup of French bread, trimmed of crust, cut into 3/4 inch cubes
1/2 cup sliced almonds, no skin
1/8 teaspoon cayenne
2 tbsp. garlic, coarsely chopped
2 cups roasted red bell pepper, cut in 1 inch pieces
4 cups of ripe tomatoes, peeled, seeded and diced, then drained
1/4 cup tomato paste
1/4 tsp. cayenne pepper
2 tbsp. paprika
1/4 cup red wine vinegar
1/4 cup red wine, cabernet or merlot
2 tbsp. hazelnut oil
1/4 cup extra virgin olive oil
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular
salt
2 tablespoon honey
Procedure: Heat the olive oil in pan over medium heat then and fry the cubes of
bread until it is
golden. Remove the bread and turn the heat off---save the oil. Toast slivered
almonds - about 15
minutes at 350 degrees. In a food processor chop the croutons, toasted almonds,
cayenne, oil (from
cooking the bread) and garlic. Puree to a smooth paste. Add red bell pepper,
tomatoes, cayenne pepper,
paprika, red wine vinegar, and red wine to other ingredients. Pulse while adding
adding hazelnut oil,
EVOO, salt and honey, with processor running. Makes 6 cups of sauce. Can be
refrigerated for up
to two weeks and frozen for several months.
American BBQ Sauce---Spicy sweet and sour red sauce for any barbecue!
1/4 cup onions, very finely minced
1 tbsp. garlic, very finely minced
2 tbsp. corn oil
2 tbsp. paprika
2 tbsp. chili powder
½ cup cider vinegar
1 cup Heinz ketchup
1 cup tomato sauce, plain no seasonings, any major supermarket brand
1 tbsp. Worcestershire sauce
1 tbsp. Dijon style mustard like Grey Poupon
½ cup brown sugar
1 tbsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular
salt
Procedure: Fry the onions in oil until golden but not brown. Add the paprika and
chili powder,
followed by the vinegar, bring slowly to a boil. Add the remaining ingredients;
reduce the heat and
simmer of 10 minutes stirring every few minutes. Place the pot over a bowl of
ice water to cool. Store
in glass jars.
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