Essential Homemade Sauces Cookbook , livre ebook

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Interior and Cover Designer: Diana Haas Art Producer: Janice Ackerman Editor: Daniel Edward Petrino Production Editor: Chris Gage Photography: © 2020 Helene Dujardin. Food Styling by Anna Hampton. p. 11 : Annie Martin; p. 16 : Nadine Greeff; p. 24 : Hélène Dujardin; p. 32 : Darren Muir; p. 40 : Marija Vidal; p. 60 : Becky Stayner; p. 70 : Hélène Dujardin; p. 92 : Marija Vidal. Author Photo : © 2020 Brittany Sturdivant / Love Be Photography
ISBN: Print 978-1-64739-271-0 | eBook 978-1-64739-272-7 R0
To my partner, sidekick, helper, best friend, biggest fan, and harshest critic—my wife, Ashley.
CONTENTS
INTRODUCTION
CHAPTER 1 Let’s Get Saucy
CHAPTER 2 Vegetable and Herb Sauces and Vinaigrettes
Classic Red Wine Vinaigrette
Lemon Ginger Vinaigrette
Tuna Niçoise Salad
Grilled Pork Tenderloin with Toasted Walnuts and Sorghum Sherry Vinaigrette
Sorghum Sherry Vinaigrette
Classic Fresh Tomato Salsa
Charred Corn and Poblano Salsa
Oven-Roasted Pork Carnitas Tacos with Spicy Tomatillo Salsa Verde
Pan-Seared Cilantro Scallops with Charred Corn and Poblano Salsa
Spicy Tomatillo Salsa Verde
Classic Pesto
Classic Chimichurri
Chermoula
Chile-Rubbed Hanger Steak with Classic Chimichurri
Summer Heirloom Tomato Salad
Classic Marinara
Vodka Sauce
Puttanesca Sauce
Spaghetti Puttanesca with Clams and Herbed Bread Crumbs
Four-Cheese French Bread Pizza with Fresh Italian Herbs
CHAPTER 3 Butter, Cream, Pan Sauces, and Gravies
Classic Beurre Blanc
Garlic Butter Sauce
Buffalo Sauce
Country Ham and Eggs with Broiled Asparagus, Portobello Mushrooms, and Classic Beurre Blanc
Lobster Fettuccine Tossed in Garlic Butter Sauce with Fresh Basil and Toasted Hazelnuts
Classic Béchamel
Best-Ever Cheese Sauce (Mornay)
Cajun Alfredo Sauce
Best-Ever Mac ’n’ Cheese
Cajun Chicken Alfredo with Rotini and Scallion
Classic Brown Gravy
Sawmill Gravy
Giblet Gravy
Herb Roasted Chicken with Giblet Gravy
Old-Fashioned Buttermilk Biscuits with Sawmill Gravy
Classic Mayonnaise
Remoulade
Lemon-Dill Mayonnaise
Lemon-Dill Potato Salad with Hard-Boiled Eggs
Sautéed Shrimp Po’Boy with Remoulade
Classic Hollandaise
Noisette
Mousseline
Smoked Salmon Benedict over Whole-Wheat Sourdough with Mousseline
Pan-Seared Flounder with Noisette
CHAPTER 4 Spicy, Tangy, and Sweet Sauces
Sweet-and-Spicy BBQ Sauce
Carolina-Style BBQ Sauce
St. Louis Spareribs with Sweet-and-Spicy BBQ Sauce
Smoked Chicken with Carolina-Style BBQ Sauce
South Carolina–Style Mustard BBQ Sauce
Classic Indian Curry
Classic Thai Curry
Classic Vietnamese Curry
Bok Choy in Thai Curry Sauce with Noodles
Crispy Tofu with Classic Vietnamese Curry
Sesame Ginger Sauce
Brown Sugar and Black Pepper Sauce
Garlic Chili Sauce
Seared Tofu with Mushrooms and Garlic Chili Sauce
Mongolian Flank Steak, Broccoli, Water Chestnuts, and Brown Sugar and Black Pepper Sauce
Mole Negro (Black)
Mole Amarillo (Yellow)
Mole Rojo (Red)
Mole Rojo–Smothered Braised Sweet Potatoes
Mole Amarillo–Glazed Whole Roasted Chicken
Strawberry Rosé Syrup
Shortbread Biscuits with Strawberry Syrup and Whipped Cream
Espresso Chocolate Sauce
Salted Caramel Sauce
Homemade Brownies with Espresso Chocolate Sauce and Salted Caramel
MEASUREMENT CONVERSIONS
ABOUT THE AUTHOR
INTRODUCTION
THERE ARE GREAT chefs from every corner of this country who could write a fantastic cookbook on sauces, but I believe my Southern roots give me a leg up. Sauces are entrenched in Southern cuisine. Sauces shape how you approach food, especially when thinking about how to finish a dish. Is it a mustard- or vinegar-based barbecue sauce that goes with this? Should I use brown sugar, honey, or molasses as my sweetener here? Will apple cider vinegar or white wine vinegar be a better choice? Should I make a brown or white gravy with these biscuits? Don’t even get me started on hot sauces; most times I think of these as ingredients more than stand-alones, but there are a ton of options. When the right decisions are made and the perfect sauce is created, whatever food that sauce is paired with reaches its fullest potential.
I remember the first time the curtain was pulled back, revealing the creative steps behind creating a truly spectacular sauce. This memory represents the impact a specific sauce has had on my culinary passions rather than serving as an example of what has to be done to make a phenomenal sauce. Looking back, it was a veal red wine demi-glace, the most decadent, succulent, deep, made-out-of-love sauce ever to make it to a plate. The patience and labor it took to make this sauce for a 20-ounce bone-in cowboy rib eye was impressive and worth every minute. Roasted veal bones were combined with roasted mirepoix (carrots, celery, and onion), garlic, thyme, and bay leaf and covered with water. This mixture bubbled away on the lowest of heats overnight, creating the most satisfying, aromatic, and pleasing stock. In the morning, this sauce masterpiece was then strained, reduced, combined with more vegetables and red wine, clarified, then reduced some more until I ended up with the perfect steak sauce. It was a moment of sauce perfection. It illuminated the power of making a sauce from scratch and how to take a dish to the next level.
From culinary school at Johnson & Wales University to Frank Stitt’s Highlands Bar & Grill and Southern Living magazine, the prevalence and importance of sauces was paramount. Each stop was a huge learning experience where I picked up the sauce traditions of these institutions and the people I worked beside every day. Almost all came from very different food cultures than my own and they brought with them their unique combinations and ideas about sauces. I felt transported along with them whenever someone would show me a sauce or dish dear to them from another place and life.
Some of the proudest and most guarded recipes across cultures are sauces, each one a distinctive combination of flavors, textures, and aromas. Nearly every culture on the globe eats chicken, but how is that chicken prepared, how is that chicken seasoned, and what else is different about that chicken? Perhaps the most important question is what sauce goes on that chicken.
CHAPTER 1
Let’s Get Saucy
S auces are cultural gateways that shine a light on the originality found everywhere. There is a world of sauces where each person and place represents the slightest of differences; your own experiences and personality represent the same thing. It might be psychological but there is a phenomenon with sauces that always leaves you wanting more. There doesn’t ever seem to be enough sauce. Most sauces boast simplicity, attention, and patience as key ingredients; there are many where no cooking is involved at all. Making sauces, much like the rest of cooking, is a personal extension shining through in different areas such as spice, acidity, salinity, and even temperature.
As your familiarity grows with each homemade sauce, your comfort level, skill, and confidence for sauce making will increase as well. My hope is that you become empowered through these pages and learn about sauces beyond the singular reference. There are a hundred analogies about teaching someone the process of how to create something as opposed to just giving them the end result of that said proces