Sauces Posts
Homemade Ketchup
I don’t know about you, but I’m so (like, so so so so) happy that summer’s coming. This winter was a long, snow-filled one in New England, and everyone I know is happy to see the thermometer finally rising a little. Which brings me to thoughts of summer plans. Which brings me to barbecues and [...]
Spicy Holiday Compound Butter
This is one of those things that I make en masse and keep in the fridge for the holiday season. It’s great on everything from French toast to roasted chicken. Use it to garnish a thick, char-grilled steak. Crown a steaming bowl of creamy mashed potatoes with a few slices and some minced chives.
Spicy Guinness Mustard
Here’s how to make your very own homemade mustard with one of my all-time favorite things: Guinness stout. It’s easy and totally delicious.
Homemade Butter
Making butter at home is surprisingly easy to do. All you need is fresh heavy cream—and maybe a little salt, if you want salted butter. That’s it. (No, really: That’s it.)
Drunken Cranberry Orange Compound Butter
This Drunken Cranberry Orange Butter is great on baked goods (English muffins, croissants, etc.). It’s also a great topping for pancakes and waffles. You can use it as a spread for chicken or turkey sandwiches—or stir it into wild rice before serving.
Roasted Garlic, Three Ways
Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic.
What Are the Five Mother Sauces?
When it comes to classic French cooking, there are five basic sauces—the so-called “mother” sauces—that provide the foundation for most sauces we know today.
Pecan Scotch Compound Butter
You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it’s just starting to melt and mingle with the meat’s perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.
Orange Melba Sauce
Escoffier’s original sauce is a heady mixture of raspberries, current jelly, sugar, and cornstarch. In this version, I’ve done away with the current jelly and the cornstarch (a generous amount of sugar helps thicken the sauce as it reduces), and added a little orange juice. It’s my favorite thing to drizzle over cheesecake. I’m also totally guilty of eating it straight, with a spoon.
Spicy Guacamole
I’m totally guilty of having guacamole for dinner. Not the most well-balanced meal, I know, but I don’t do it that often. (And hey, I do usually dip veggies and rice crackers in it, as well as chips!) When we’re in a pinch and don’t feel like cooking, chances are I’ll grab a few avocados and go to town.
