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Old 07-31-2005, 12:22 PM   #11
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Quote:
Originally Posted by mrsmac
I make a mustard sauce for chicken fillets by frying some wholegrain mustard in a little butter then adding sour cream and cooking for a bit longer, even my kids like it.
Mrsmac,
that sounds great and east too. The mustard sauce I'd made was a pain because we were knee deep in family we hadn't seen in 5 years and everyone was hungry and after me to get the sauce done.. I'm going to try our idea, it looks yummy...Thanks for sharing.
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Old 07-31-2005, 03:48 PM   #12
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There's a lot of great sauces, but I suppose my favorite is probably demiglace, especially Burgandy Demi. There's so much you can do with it (add chopped onions, peppers, shrooms, etc).
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Old 07-31-2005, 10:13 PM   #13
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I haven't made it in years, but here's one I dearly love:

Marchand du Vin
yields: ~ 2 ½ c


3 strips bacon, cut into lardons
¼ c chopped green onions
¼ c chopped yellow onions
½ t minced garlic
¼ c sliced mushrooms
2 T + 2 t flour
1 c beef stock
¼ c red wine
½ T Worcestershire sauce
1 t thyme
1 T butter
¼ c parsley, chopped

Fry bacon until crisp, remove bacon and keep warm. Using the grease, sauté green onion, yellow onions, and garlic 5 minutes. Add mushrooms, sauté 2 minutes. Add flour, sauté 4 minutes. Add stock, wine, Worcestershire, and thyme, reduce. Finish with the butter and parsley.

Also, I have some homemade demiglace. If we ever get some steaks, I'll introduce PeppA to a dish that I used to make, which I can't remember the name of it. I saute some steaks (tournedoes would be best, but tenderloin will work, with my tight budget right now, I'm willing to try anything), once they're browned, remove from the heat, and add some dijon mustard and demi to deglaze the pan. Once the pan's deglazed, I'll hit it with a little brandy (or bourbon) and flambe it. Once the flames die down, return the steaks to the pan and finish cooking to desired doneness.
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Old 08-01-2005, 04:46 AM   #14
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i just saw all these recipes. these sound yummy! nothing like a good sauce to make a meal just what it should be.

i like a good cheese sauce, also. my favorite is just a bechamel w/ a very sharp cheese added in.
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Old 08-01-2005, 05:47 PM   #15
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Quote:
Originally Posted by Constance
My favorite is White Sauce (which I think is the same as your milk gravy, Michael) because it can be varied in so many ways.
Yep! Its my favorite. You can do a lot of things with a white sauce
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Old 08-01-2005, 06:20 PM   #16
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Quote:
Originally Posted by Bangbang
Yep! Its my favorite. You can do a lot of things with a white sauce
that is an awesome sauce! i cook up white sauce (i call it bechamel but same thing)so often. it's kind of like a kitchen staple.
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Old 08-01-2005, 06:25 PM   #17
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Its the first thing I taught my kids to cook. After that they would make their own and add whatever they wanted to it. They love cheese sauces, creamed tuna or chipped beef on toast.
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Old 08-02-2005, 01:06 AM   #18
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Here are two we use in our restaurant a lot...


CHERRY HAM SAUCE

MIX TOGETHER IN A MICROWAVE BOWL AND COOK UNTIL BUBBLY

2 CANS CRUSHED PINEAPPLE

2 CUPS CUT UP MARACHINO CHERRIES

1/2 CUP CORNSTARCH MIXED INTO 2 CUPS WATER

2 CUPS SUGAR

1 CUP GRENADINE




SWEET AND SOUR SAUCE


MIX TOGETHER IN A MICROWAVE BOWL AND COOK UNTIL BUBBLY



1 CAN CRUSHED PINEAPPLE

1/2 CUP CORNSTARCH MIXED INTO 1 CUP WATER

1 CUP SUGAR

1 CUP CIDER VINEGAR

1/2 CUP SOY SAUCE

1 CUP GRENADINE
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Old 08-02-2005, 07:36 AM   #19
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Ditto on the white sauce.
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Old 08-02-2005, 07:39 PM   #20
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If you can only make one sauce.....let it be White Sauce.
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