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catrancher

Basic Sauces

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:D Sauce Bordelaise

(Red Wine Sauce) Serve this classic sauce with hamburgers and other grilled meats such as steaks and chops.

3 tablespoons butter

1/4 cup chopped onion

2 tablespoons all purpose flour

1 cup beef broth

1/2 cup Holland House Red Cooking Wine

1 garlic clove, crushed

1 tablespoon chopped fresh parsley

Melt butter in small saucepan. Add onion; cook until golden brown. Blend in flour; cook over medium heat about 1 minute. Gradually add broth, cooking wine, garlic and parsley. Cook until mixture boils and thickens, stirring constantly. Yields approximately 2 1/4 cups.

Sauce Bercy

(White Wine Sauce)

This creamy sauce goes well with chicken and fish as well as vegetables.

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk, scalded

1 egg yolk, beaten

1/2 cup Holland House White Cooking Wine

Melt butter in medium saucepan; blend in flour and salt. Gradually stir in milk, stirring constantly until mixture thickens. Remove from heat; briskly stir in egg yolk and cooking wine. Yields approximately 2 1/3 cups.

Sauce Newburgh

(Sherry Wine Sauce)

This simple sauce is excellent with shrimp, lobster, crabmeat or sole.

2 tablespoons butter

1 tablespoon all-purpose flour

1 cup whipping cream

Salt

Cayenne pepper

2 egg yolks, beaten

2 tablespoons Holland House Sherry Cooking Wine

Melt butter in small saucepan; blend in flour. Gradually add whipping cream. Cook until mixture thickens, stirring constantly. DO NOT BOIL. Add salt and cayenne pepper; set aside. Place egg yolks in top of double boiler. Slowly pour cream mixture over egg yolks, stirring constantly. Cook over medium heat 3 minutes, stirring constantly. Stir in cooking wine. Yields approximately 1 1/3 cups.

White Wine Hollandaise Sauce

Delicious over vegetables and eggs Benedict, this quick and easy sauce can also be served over fish and roasted meats.

4 egg yolks

2 tablespoons lemon juice

1 tablespoon Holland House White Cooking Wine

1 cup butter, melted

In blender, combine egg yolks, lemon juice and cooking wine; blend until smooth. Continue blending, gradually adding butter, until thickened. Yields approximately 1 1/4 cups.

Lemon Mustard Sauce

2 tablespoons butter

2 tablespoons flour

1/8 teaspoon white pepper

3/4 cup milk

1/4 cup Holland House White Cooking Wine

2 teaspoons lemon juice

1 teaspoon Dijon mustard

Melt butter in small saucepan; blend in flour and pepper. Cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk and cooking wine. Cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice and mustard. 1 cup.

Sherry Cheese Sauce

2 tablespoons butter

2 tablespoons flour

1/8 teaspoon white pepper

1 cup milk

2 tablespoons Holland House Sherry Cooking Wine

4 oz. (1cup) shredded Cheddar cheese

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

Melt butter in small saucepan; blend in flour and pepper. Cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk and cooking wine. Cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Stir in cheese, mustard and Worcestershire sauce. Cook over low heat until cheese is melted. 1 1/3 cups.

Sweet 'N Zesty Barbecue Sauce

3/4 cup Holland House White Cooking Wine

1/2 cup Grandma's Molasses® Unsulphured

1/2 cup chili sauce

1/4 cup prepared mustard

1 tablespoon Worcestershire sauce

1 small onion, chopped

In medium saucepan, combine all ingredients; mix well. Bring to a boil; reduce heat. Simmer uncovered 10 minutes. 2 cups.

Wine Barbecue Sauce

1 cup prepared barbecue sauce

1/4 cup Holland House Vermouth Cooking Wine

In small bowl, combine barbecue sauce and cooking wine; mix well. 1 1/4 cups.

Sherried Mushroom Sauce

1/3 cup margarine or butter

1 1/2 cups sliced fresh mushrooms

1/3 cup all-purpose flour

1/8 teaspoon pepper

2 cups milk

1/2 cup chicken broth

1/3 cup Holland House Sherry Cooking Wine

Melt margarine in medium saucepan over medium heat. Add mushrooms; cook until softened. Stir in flour and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in remaining ingredients. Cook over medium heat until slightly thickened and bubbly, stirring constantly. 4 cups.

Fresh Herb Sauce

1 cup whipping cream

1/4 cup Holland House Vermouth Cooking Wine

3 green onions, chopped

1 garlic clove, crushed

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh thyme

Bring whipping cream and cooking wine to a boil in a small saucepan. Reduce heat; simmer 10 minutes. Add remaining ingredients; simmer 5 minutes or until slightly thickened. 1 1/3 cups.

Light Tomato Wine Sauce

Great with fish or chicken!

2 tbsp olive oil

3/4 cup onion, sliced

4 fillets (7-8 oz. halibut, sea bass, salmon or chicken breasts)

1 cup Holland House® White or Vermouth Cooking Wine

2/3 cup water

1/4 cup ReaLemon® Lemon Juice from Concentrate

1 cup (10-16) quartered cherry tomatoes

2 tsp fresh grated ginger

2 tbsp fresh chopped parsley

Heat oven to 400°F. In 10" nonstick oven pan, heat 2 tbsp. olive oil and onion over medium heat until soft (approx. 10 min.). Add fish or chicken, cooking wine, ReaLemon® and water. Bring to boil, cover and place in oven. Cook (10 min./per 1" thickness). Remove fish or chicken from pan, set aside and cover. Add tomatoes and ginger. Bring to simmer, then let simmer until tomatoes break down and sauce is reduced to 1 cup (10 min.). Remove from heat. Stir in parsley. Serve fish or chicken in shallow bowl.

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