Brown Stock (Pork)
While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.
Stovetop Brown Stock (Vegetarian)
This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.
Sous Vide: Chicken Stock–2020
As easy as chicken stock is to make by conventional means on the stove, the application of sous vide offers distinct advantages.
Stovetop Espagnole Sauce Base (Sofrito)
This is a streamlined version of a classic sauce. More common in restaurants than in homes, it is now found in the packaged sauce section.
Utilizing Beef Trim to Make Brown Sauces
Anyone who has purchased a sub-primal cut of beef wonders what to do with all that scrap. Here is how restaurant chefs make the most of it.
Dark Side BBQ Sauce
This recipe is for people that like Worcestershire sauce, Coca-Cola, and A-1 sauce, but don't know quite where that flavor comes from.
Sous Vide: Bechamel (Classic Cream Sauce) with a Simple Application
The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne
Sous Vide: Classic Velouté Sauce
Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, opting for lighter and sparser fare. In spite of this, understanding the mechanics of the classic thickened bouillon is essential for anyone interested in sauce making in general.
Sous Vide: Chicken Demi-Glace
you don't have to go to culinary academy to execute a restaurant style sauce.
Sous Vide Sauces: Beurre Monté/Beurre Blanc
Sous vide products benefit from sauces just like any other! Here is an adaptation of the classic nouvelle contribution to modern cuisine!
You will need a generic stick blender for this recipe.
You will need a generic stick blender for this recipe.
Mint Gastrique
Gastrique is an underutilized flavor enhancer that dissolves the flavor of fresh herbs into light caramel and vinegar. It is a great way to introduce flavoring into dishes without being detected visually.
Sous Vide Celery Remoulade
Remoulade sauce and its uncle, Tartar sauce are typically served with deep fried fish or shellfish.