Classic Sauce Recipes You Would Love to Try
Since the sauce is the first thing to touch the tongue, it should bring good taste. But as other cuisines and ingredients have become more familiar to us, creating the best sauce for a particular dish has also become confusing. But whether you want the simplest brown butter sauce or the complexity of adding watercress puree to a basic sauce, the truth is they're so simple to prepare that you'll be kicking yourself once you realize how quickly and simply they come together.
Making sauces are a fabulous way to add moist, texture and new flavor to a meal. The following classic sauce recipes are wonderful suggestions for your simplest fish, beef and chicken.
Classic Beer Sauce for Fish
Ingredients
Directions
Put the beer, vinegar, brown sugar, onion, garlic, bay leaf, and butter in a saucepan. Season with salt, pepper and cinnamon then bring to boil. Simmer for 15 minutes then strain. Combine corn flour with a little amount water enough to form a paste then add to the sauce. Continue cooking while stirring constantly until thickened. You will find this perfect for steamed or baked fish.
Fennel Rosemary Mustard Sauce for Beef
Ingredients
1 Tbs. extra-virgin olive oil
1 Tbs. finely chopped fresh rosemary
1-1/2 tsp. ground fennel seed
1 tsp. kosher salt; more to taste
1/2 tsp. freshly cracked black pepper
2-1/2- to 3-lb. beef tenderloin roast, excess fat trimmed
1/2 cup crème fraîche
2 Tbs. Dijon mustard
2 tsp. fresh lemon juice
Directions
Place a rack in the center of the oven and heat the oven to 375°F. In a small mixing bowl, combine olive oil, rosemary, fennel seed, salt, and pepper. Stir to make a paste then rub all over the surface of the meat. Put the roast on a rack in a roasting pan. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.
In a separate bowl, whisk together the crème fraîche, mustard, and lemon juice; season with salt to taste. Transfer the roast to a carving board and let it rest, uncovered, for 10 to 15 minutes before carving it into 1/3- to 1/2-inch-thick slices. Serve the beef, passing the mustard sauce at the table.
Enjoy!
Making sauces are a fabulous way to add moist, texture and new flavor to a meal. The following classic sauce recipes are wonderful suggestions for your simplest fish, beef and chicken.
Classic Beer Sauce for Fish
Ingredients
- 500ml/1pt Beer
- 1 teaspoon vinegar
- 1 teaspoon brown sugar
- 2 tablespoons onion, finely chopped
- 1 clove garlic
- 1 bay leaf
- 1 teaspoon butter
- Salt & pepper
- Cinnamon to taste
- 2 tablespoon corn flour
Directions
Put the beer, vinegar, brown sugar, onion, garlic, bay leaf, and butter in a saucepan. Season with salt, pepper and cinnamon then bring to boil. Simmer for 15 minutes then strain. Combine corn flour with a little amount water enough to form a paste then add to the sauce. Continue cooking while stirring constantly until thickened. You will find this perfect for steamed or baked fish.
Fennel Rosemary Mustard Sauce for Beef
Ingredients
1 Tbs. extra-virgin olive oil
1 Tbs. finely chopped fresh rosemary
1-1/2 tsp. ground fennel seed
1 tsp. kosher salt; more to taste
1/2 tsp. freshly cracked black pepper
2-1/2- to 3-lb. beef tenderloin roast, excess fat trimmed
1/2 cup crème fraîche
2 Tbs. Dijon mustard
2 tsp. fresh lemon juice
Directions
Place a rack in the center of the oven and heat the oven to 375°F. In a small mixing bowl, combine olive oil, rosemary, fennel seed, salt, and pepper. Stir to make a paste then rub all over the surface of the meat. Put the roast on a rack in a roasting pan. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.
In a separate bowl, whisk together the crème fraîche, mustard, and lemon juice; season with salt to taste. Transfer the roast to a carving board and let it rest, uncovered, for 10 to 15 minutes before carving it into 1/3- to 1/2-inch-thick slices. Serve the beef, passing the mustard sauce at the table.
Enjoy!
