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Sauces
BBQ - Basic tomato based sauce
BBQ - Kansas City Apple cider barbecue sauce
BBQ - Kansas City barbecue sauce
BBQ - Piedmont Mopping Sauce Lexington, KY style
BBQ - Piedmont Table Sauce, Lexington, KY Style
BBQ - Rancher BBQ Sauce for Veal
BBQ - Texas style barbecue sauce
Coulis de tomates à la Provençale
Cranberry Sauce With Dried Cherries And Cloves
Dried cherry sauce for pork or game
Fresh basil, fresh mint and orange pesto
Green peppercorn reduction sauce
Horse radish - walnut sauce for beef
Lime and cilantro dipping sauce
Mornay Sauce, Northern California Version
Passion fruit and ginger sauce
Pizza Sauce - thick and hearty
Porcini mushroom, Marsala and rosemary pan sauce
Red wine, mustard and thyme pan sauce
Rhubarb and Berry compote with mint
Roasted Tomato and Thyme Coulis
South Philly Gravy with sausage - pressure cooker method
Sun dried tomato and olive pesto
Thai or Vietnamese hot chili dipping sauce
Tomato Sauce - basic quick Italian
Tropical Peanut Butter Dipping Sauce
Recipe By : Chris
Koch
Serving Size : 1
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2/3 cup scallion
-- minced
1/4 cup soy sauce
1/4 cup dry
sherry
2 tablespoons
ginger root -- minced
2 tablespoons
chili oil
2 teaspoons
sesame oil
2 teaspoons five
spice powder
Whisk all the
ingredients together.
Yield:
"1 2/3 cups"
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Italian Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 ounces butter
6 ounces heavy
cream
1/2 cup parmesan
cheese -- grated
1/4 teaspoon salt
1/4 teaspoon
fresh ground black pepper
Melt the butter
in a heavy sauce pan
Stir in heavy
cream and heat to just simmer. Don't bring the cream to a boil or
the cream will break and the butter fat will float on the top.
Stir in the
cheese and seasoning. Cook until thickened
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
American South Sauces
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/3 cup bourbon
1/4 cup soy sauce
1/4 cup brown
sugar
1 each yellow
onion -- chopped
3 tablespoons
Dijon mustard
1 teaspoon
Worcestershire sauce
In a large mixing
bowl, whisk all the ingredients together.
Pour over meat
(pork, chicken or beef) and refrigerate covered overnight
Yield:
"1 cup"
Recipe By : Chris
Koch
Serving Size : 18
Categories : C --
American - mid Atlantic C -- American - Midwest/Plains
Sauces Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 pounds Braeburn
apples -- peel, core and quarter
1 cup apple juice
-- or cider
3/4 cup sugar
2 tablespoons
lemon juice
1 each cinnamon
stick
1 teaspoon ground
ginger
1 teaspoon
vanilla extract
1/2 teaspoon
ground nutmeg
1/2 teaspoon
ground mace
1/4 teaspoon
ground cardamom
Use an apple
variety that will lose its shape and texture when cooked such as
tghe Braeburn, Crispin, Mutsu, Empire, Fuji, Jonathan, Rome or
Winesap
Place all the
ingredients in heavy pot. Slowly bring the pot to a boil, reduce to
simmer and cover for 40 minutes, stirring occasionally.
Remove cinnamon
stick, mash the apples to the desired consistency. Serve warm or
chilled.
Yield:
"9 cups"
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American - NE Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 quart veal
stock
4 Tablespoons
shallots -- diced
1/8 cup apricot
brandy
salt and pepper
-- to taste
4 ounces dried
apricots -- julienned and hydrate
1/16 cup parsley
-- chopped
Cook shallots and
flambé with brandy, add stock, reduce by half, thicken with slurry
Garnish:
Toss the apricots
with parsley
Description:
"used for pork,
veal or chicken"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 fluid ounces
Soy sauce
2 teaspoons
Sesame oil
1 tablespoon
Fresh Ginger Root -- Grated, squeezed
1 teaspoon
Crushed red pepper
1 tablespoon
Honey
1 tablespoon rice
wine vinegar
Combine all
ingredients in a heavy non-reactive saucepan
Bring to a boil,
reduce heat cover and simmer for 30 minutes
Yield:
"1 cup"
Recipe By : Chris
Koch
Serving Size : 10
Categories : C --
American - SW Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 each ancho
chilies
1 tablespoon
olive oil
2 cups onion --
diced
7 cloves garlic
-- minced
1 cup ketchup
1/2 cup
Worcestershire sauce
1/3 cup packed
brown sugar
1/4 cup cider
vinegar
1/4 cup lemon
juice
1 1/2 tablespoons
mustard
2 teaspoons salt
Place the chilies
in a heat proof bowl and cover in boiling water. Let soak for 20
minutes, remove the stems and discard. Set the peppers aside.
In a heavy
skillet, heat the olive oil and cook the onions until softened, add
the garlic and continue cooking until lightly browned
Add the peppers
and cook for about 4 minutes, add the remaining ingredients and
simmer for 30 minutes
Transfer the
cooked mixture to a blender and purée in batches. Cool and store in
the refrigerator.
BBQ - Basic tomato based sauce
Recipe By : Chris
Koch
Serving Size : 10
Categories : C --
American South Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/8 cup vegetable
oil
1/2 each onion --
finely chopped
1/3 cup celery --
finely chopped
1/16 cup garlic
-- minced
1/16 cup paprika
1/2 teaspoon
cayenne
3/4 cup ketchup
1/2 cup beer
1/4 cup cider
vinegar
1/16 cup
Worcestershire sauce
Sauté onion and
celery in oil until tender
Add garlic,
paprika and cayenne, stir for 1 minutes
Add ketchup,
beer, vinegar and Worcestershire
Reduce heat to
low, simmer for 30 minutes
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Caribbean Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
olive oil
1 medium white
onion -- diced
2 tablespoons
garlic -- minced
2 tablespoons
fresh ginger root -- minced
1 cup Myer's dark
rum
1 cup ketchup
1/2 cup molasses
1/2 cup red wine
vinegar
1/2 cup pineapple
juice
1/4 cup light
brown sugar
1 tablespoon
ground allspice
1/2 teaspoon
ground nutmeg
1/2 teaspoon
fresh ground black pepper
Heat the oil in a
heavy pot. Brown the onions over medium high heat. Add the garlic
and stir for one minute.
Add the remaining
ingredients and simmer over medium low until thickened - 20-30
minutes.
Cool and store
Yield:
"2 cups"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
American South Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup cider
vinegar
1 1/2 cups
ketchup
1 tbsp brown
sugar, packed
1 tsp salt
1/2 tbsp red
pepper flakes
In a mixing bowl,
whisk all the ingredients together. Place in container and store
under refrigeration.
Yield:
"2 cups"
Recipe By : Chris
Koch
Serving Size : 16
Categories :
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3/4 pound lemons
-- sliced
2 fluid ounces
lemon juice
1 1/4 tablespoons
garlic -- chopped
1/2 cup yellow
onion -- peel and slice thin
16 fluid ounces
Dr. Pepper
16 fluid ounces
ketchup
3 1/2 fluid
ounces Worcestershire sauce
2 1/2 fluid
ounces steak sauce
1 fluid ounce hot
sauce
1 fluid ounce
cider vinegar
3/4 tablespoon
liquid Barbecue Smoke®
1 1/4 teaspoons
fresh ground black pepper
1/2 teaspoon salt
Combine all
ingredients in non-reactive pan. Bring to boil.
Reduce to simmer
for 15 minutes. Strain, cool, store under refrigeration
Yield:
"1 quart"
Recipe By : Chris
Koch
Serving Size : 24
Categories : C --
American - CA Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 tablespoons
extra virgin olive oil
4 tablespoons
garlic -- minced
1 cup cider
vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
1/2 cup espresso
coffee
salt and pepper
to taste
In heavy pan,
heat oil and sauté garlic until lightly browned
Whisk in other
ingredients, and simmer for 10 minutes.
Yield:
"6 cups"
Recipe By : Chris
Koch BBCC
Serving Size : 4
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 cup water
3 tablespoons
brown sugar
2 tablespoons soy
sauce
2 tablespoons
lime juice
1 Tablespoon
Hoisin sauce
1 tablespoon Dry
Sherry
1 teaspoon Chili
paste
2 cloves garlic
-- minced
Whisk all
together.
Yield:
"1 cup"
BBQ - Kansas City Apple cider barbecue sauce
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American - Midwest/Plains Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/2 Cups catsup
2/3 Cup Apple
cider
2 Tablespoons
Worcestershire sauce
1 Tablespoon
Molasses
1 Tablespoon
Cider vinegar
1 Tablespoon Soy
sauce
1 Tablespoon
Brown sugar
1 Tablespoon
Sugar
1 Teaspoon
Cayenne pepper
1/2 Teaspoon
Fresh ground black pepper
1/2 Teaspoon
Celery seeds
1/2 Teaspoon
Ground cinnamon
1 Pinch Ground
clove
Place all the
ingredients in a heavy non-reactive saucepan, bring to a boil,
reduce to a simmer for 30 minutes
Let sauce cool
completely, and transfer into a jar. Allow at least 24 hours for the
flavors to develop
Yield:
"1 1/2 Cups"
BBQ - Kansas City barbecue sauce
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
American - Midwest/Plains Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 teaspoon
ground allspice
1/4 teaspoon
Ground cinnamon
1/4 teaspoon
Ground mace
1/4 teaspoon
Fresh ground black pepper
1/2 teaspoon
Curry powder
1/2 teaspoon
Chili powder
1/2 teaspoon
paprika
1/4 cup Distilled
white vinegar
1/2 teaspoon Hot
pepper sauce
1 cup Ketchup
1/3 cup Molasses
Sift all the dry
spices together and place in stainless steel bowl
Stir in the
vinegar, hot sauce, ketchup and molasses. Mix until very well
combined.
Transfer to a
non-reactive container and refrigerate for at least 24 hours
Yield:
"1 pint"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
American South Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup Honey
2/3 cup Yellow
mustard
1/3 cup Distilled
white vinegar
Salt and pepper
to taste
In a heavy non
reactive saucepan, combine honey mustard and the vinegar.
Bring to a boil,
reduce to a simmer for five minutes. Season with salt and pepper
Yield:
"2 cups"
Recipe By : Chris
Koch
Serving Size : 16
Categories : C --
American South Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 1/2 C Cider
Vinegar
1 Tbsp Cayenne
3/4 Tsp Sugar
1/2 Tsp Black
Pepper
3/4 C Tomato
based Barbecue Sauce
1 Tbsp Hot Pepper
Sauce
Whisk all
together, cover refrigerate
Yield:
"32 ounces"
BBQ - Piedmont Mopping Sauce Lexington, KY style
Recipe By : Chris
Koch
Serving Size : 0
Categories : C --
American South Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
8 cups water
1 cup ketchup
1 cup cider
vinegar
1/2 cup sugar
1 tablespoon salt
1 tablespoon
ground black pepper
1 tablespoon
crushed red pepper
1/4 teaspoon
cayenne
Combine all and
bring to boil in large pot. Boil for 10 minutes stirring
occasionally.
Cool completely
and store under refrigeration
Yield:
"8 cups"
BBQ - Piedmont Table Sauce, Lexington, KY Style
Recipe By : Chris
Koch
Serving Size : 16
Categories : C --
American South Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 1/2 cups water
1 cup ketchup
1/2 cup cider
vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 tablespoon
ground black pepper
1/2 tablespoon
crushed red pepper
1/8 teaspoon
cayenne
Combine all in
large pot, bring to boil for 10 minutes, cool completely and store
under refrigeration
Yield:
"1 quart"
BBQ - Rancher BBQ Sauce for Veal
Recipe By : Chris
Koch
Serving Size : 16
Categories : C --
American - Midwest/Plains Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3/4 cup yellow
onions -- diced
2 tablespoons
garlic -- minced
1/4 cup olive oil
2 cups brewed
coffee
2 cups orange
juice
1 1/2 cups ale
1 3/4 cups canned
diced tomatoes
1 1/4 cups
ketchup
1 cup brown
sugar, packed
3/4 cup molasses
1/2 cup honey
1/4 cup red wine
vinegar
2 tablespoons
Dijon mustard
2 tablespoons
chili powder
2 teaspoons
ground cumin
2 teaspoons
cayenne
salt and pepper
-- to taste
Heat oil in heavy
non-reactive pan. Add onions and garlic and cook until translucent
Add remaining
ingredients, bring to boil.
Reduce to simmer,
uncovered, and reduce to 1/3 of total volume, or until very thick.
Yield:
"1 quart"
BBQ - Texas style barbecue sauce
Recipe By : Chris
Koch
Serving Size : 16
Categories : C --
American - SW Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 cups Water
2 cups catsup
1 cup Cider
vinegar
1/2 cup
Worcestershire sauce
5 tablespoons
Chili powder
3 tablespoons
Paprika
3 tablespoons
Yellow mustard
3 tablespoons
Fresh lemon juice
1 teaspoon
Crushed red pepper
1 teaspoon Fresh
ground black pepper
1 teaspoon Brown
sugar
1/2 teaspoon
Liquid smoke flavoring
Combine all the
ingredients and heavy non reactive saucepan and bring to a boil
Reduced to a
simmer and stirring frequently, simmer for about 30 minutes.
Allow the sauce
to cool completely, then transfer to a container and refrigerate for
at least two days in order to develop the flavor
Yield:
"1 quart"
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Tbsp Shallot
1 Tbsp Dried
Tarragon
1/4 C White Wine
1/4 C Tarragon
Vinegar
3 Ea Egg Yoke
3/4 C Clarified
Butter
This is a small
sauce made from the Hollandaise Mother Sauce.
Place shallots,
tarragon, wine and vinegar in pan, bring to a boil and reduce to
syrup, about 2 tablespoons
Whisk eggs over a
barely simmering double boiler until thickened. The yolks will be
very pale yellow and a steady stream will fall from a raised whisk.
Be very careful not to scramble the eggs over too high of heat. You
should be able to comfortably touch the bottom of the bowl with a
bare hand.
Slowly whisk in
butter. Begin by dipping a fork into the butter and dripping the
butter into the yolks while whisking. Gradually begin to drizzle the
butter in a thin stream while vigorously whisking. Add the reduced
syrup.
Thin with boiling
water if necessary, season with salt and white pepper
Recipe By : Chris
Koch CK
Serving Size : 8
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 ounces yellow
onion -- one small or 1/2 of large
1 Tbsp Cloves
Whole
1 each bay leaf
2 Tbsp Clarified
Butter
2 Tbsp Flour
2 C Milk
Create an onion
piquet by peeling the onion. Press a bay leaf onto the surface of
the onion and push the whole cloves through the bay into the onion.
Place the onion
in a heavy saucepan and add the milk. Bring to a boil and reduce the
heat to a simmer, cover, remove from heat and steep for about 30
minutes
Melt the butter
in a heavy saucepan, stir in the flour all at once and stir to
combine. Continue to stir until it stops foaming.
Begin adding the
hot milk into the roux a cup at a time and whisk constantly until
thickened. Add the next cup of milk and continue whisking until
thickened.
It is better to
make a sauce too thick then too thin. Additional milk can be added
to bring the sauce to a thickness to coat the back of a spoon.
Over lowest heat
possible, simmer for 30 minutes to remove the flour taste.
Yield:
"2 cups"
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 C White Wine
1/4 C White Wine
Vinegar
3 Tbsp Shallots
1/2 Tsp Salt
1 Pinch White
Pepper
2 Tbsp Heavy
Cream
1/2 Lb Butter --
cubed
In a small sauce
pan, bring the wine, vinegar, shallots salt and pepper to a boil and
reduce to about 2 tablespoons
Add the cream and
reduce the volume by 1/2
Remove the pan
from the heat and add about 1/2 of the butter. Swirl the pan or stir
with a wooden spoon until all the butter is melted. Add the rest of
the butter a bit at a time until all the butter is melted. Return
the pan to the heat for a very brief time as you add the butter is
the butter isn't melting. Too much heat will break the butter. The
sauce should be rich and creamy
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
Italian Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 pound smoked
ham
1 cup onions --
chopped
1/4 cup carrots
-- chopped
1/2 cup celery --
chopped
4 tablespoons
butter
2 tablespoons
olive oil
3/4 pound round
steak -- twice ground
1/4 pound lean
pork -- twice ground
1/2 cup dry white
wine
2 cups beef stock
2 tablespoons
tomato paste
1/2 pound chicken
livers
1 cup heavy cream
1 pinch ground
nutmeg
salt and fresh
ground pepper
Combine the
chopped ham, onions, carrots and celery on a cutting board and chop
them together into very fine pieces - this is called BATTUTO. When
cooked it becomes SOFFRITTO
Melt 1/2 of the
butter in a heavy skillet. When the foam subsides, add the battuto
and cook for about 10 minutes, stirring until it is lightly browned.
Transfer the
sofritto to a heavy saucepan.
Heat the olive
oil in the same skillet and brown the round steak and pork, stirring
to constantly break up the meat lumps. When browned, add the wine
and cook until almost all the liquid is boiled away.
Add the meat to
the soffrito and stir in the stock and tomato paste. Bring to a
boil, then reduce to a simmer, partially covered for about 45
minutes, stirring occasionally.
In the skillet,
heat the remaining butter and add the chicken livers. Cook them for
5 minutes. Remove and chop the livers into a small dice. After the
sauce has cooked for 5 minutes, add the livers and cook the other 10
minutes.
Right before
serving, add the cream, nutmeg and adjust the taste with salt and
pepper
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American - NW Dessert Sauce
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 each Granny
Smith apple -- peeled and cored
6 tablespoons
butter
1 teaspoon
cinnamon
1/4 teaspoon
nutmeg
2 tablespoons
apple sauce
Finely dice the
apples
Heat the butter
in a heavy skillet over medium high heat. Place the apples in the
butter, stir to coat in butter
Add cinnamon and
nutmeg and stir to coat. Reduce heat to medium
Continuing
cooking apples until soft and nicely browned
Add the apple
sauce and blend
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Mexican Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 Each Dried Red
Chilies -- soaked
1 Teaspoon Ground
Cumin
2 Cloves Garlic
-- minced or pressed
4 Ounces Butter
Bring 2 cups of
water to boil. Add the chilies and remove from heat. When softened,
remove the peel and seeds
In a pestal,
combine the chilies, garlic and cumin and grind into a paste
Whip butter until
softened, add the chili paste and stir to combine.
Description:
"Use to top
grilled pork loin chops or beef steak"
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 each orange --
juiced
2 each lime --
juiced
1/2 cup mirin
2 fluid ounces
fish sauce
2 teaspoons chili
paste -- or harissa
2 cloves garlic
-- minced
2 each shallot --
minced
2 tablespoons
sugar
salt and white
pepper
Combine in sauce
pan and bring to boil. Remove from heat and cool completely
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
French Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 fluid ounces
Clarified Butter
4 ounces Onion --
brunoise
2 ounces Celery
-- brunoise
2 teaspoons
Garlic -- minced
2 tablespoons
Flour
8 ounces Brown
Stock
1 pound plum
tomato -- seeded, diced
16 fluid ounces
Tomato Purée
2 each Bay Leaf
In a heavy pan,
heat the clarified butter and cook the onion and celery until
browned. Add garlic and cook for 2 minutes
Add flour to
create blonde roux. Cook for 5 minutes. A roux is used to thicken
liquids to make sauces and is a blend of equal amounts by weight of
flour and fat - usually clarified butter. There are three
traditional types - White, blond and brown. Place the fat in a heavy
pan or skillet. Over medium high heat, melt the fat and stir in the
flour all at once. For a white roux, cook stirring for about 2
minutes -- for blond 4-6 minutes and for brown 8-10 minutes.
Add brown stock,
stir until smooth
Add the tomatoes,
tomato purée and bay
Cover and simmer
as time allows
Yield:
"1 quart"
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
American - SE Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 fluid ounces
Catsup
1/4 cup Prepared
Horseradish
1/8 each Lemon
Juiced
1/4 cup Chili
Sauce
Mix all together
Recipe By : Chris
Koch
Serving Size : 2
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 Cup Shallots
-- Minced
1 Teaspoon Brown
sugar
1/4 Cup Cognac
3/4 Cup Chicken
stock
1 Tablespoon
Fresh lemon juice
1 1/2 Tablespoons
Whole grain mustard
3 Tablespoons
Butter -- Cut in
2 Teaspoons Fresh
tarragon leaves -- Minced
Salt and pepper
to taste
This sauce is
made in the same pan the meat/poultry was cooked in. It takes
advantage of the fonds produced by the browning action.
Remove the cooked
meat from the pan, add the shallots and sugar and stir until the
sugar is melted and the shallots are tender
Food is flambéed
to quickly and lightly caramelize the sugars. This adds color and
taste. An alcoholic beverage with a high percentage of alcohol is
used such as brandy or fortified wines. This is a very dangerous
technique and should be done with the utmost care. The pan must
contain some amount of food and be very hot. Carefully add the
flammable liquid and the alcohol will quickly evaporate. These fumes
are ignited by tipping the pan to the flame if using gas to cook or
by using a long match or igniter.
Flambé with
cognac, add the broth, bring to a boil, scraping up the browned
bits. Continue to boil and reduce the total volume by 1/2
Add the mustard
and lemon juice whisk to combine.
Remove the pan
from the heat, whisk in the butter, the tarragon, adjust for
seasonings. Butter is to finish a sauce. The butter adds a richness
and sheen to the sauce. The process is known as Monte au Beurre or
‘to mount with butter’. Remove the pan with the sauce from the heat
and add one or two tablespoons of whole butter to the pan and swirl
the pan to melt and incorporate the butter into the sauce. If the
sauce is too hot, the butter will liquefy too fast and break.
Yield:
"1/2 Cup"
Coulis de tomates à la Provençale
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
olive oil
1/3 cup yellow
onions -- minced
2 tablespoons
flour, all-purpose
3 pounds plum
tomatoes -- peel, seed, chopped and drained, reserve juice
1/8 teaspoon
sugar
2 cloves garlic
-- minced or pressed
1 small Bouquet
Garni
1/8 teaspoon
fennel seeds
1/8 teaspoon
dried basil
1 pinch saffron
1 pinch coriander
1/4 teaspoon
orange zest -- or dried orange peel
1/2 teaspoon salt
2 tablespoons
tomato paste -- if necessary
salt and pepper
to taste
Heat the olive
oil in 3 qt sauce pan. Add the onions and cook over medium-low heat
for 10 minutes or until tender.
Stir in the flour
and cook, stirring, for 3 minutes without browning
Stir in the
tomatoes, sugar, garlic, herbs and seasoning
Cover pan and
cook slowly for 10 minutes.
Uncover pan and
simmer for 30 minutes, adding water or reserved tomato juice if the
sauce becomes too thick.
Remove bouquet
and add tomato paste for color if necessary,
Adjust seasoning
and strain if you wish.
Description:
"fresh tomato
purée with garlic and herbs"
Yield:
"2 cups"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
American - mid Atlantic Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 cups Dried
Cranberries
1 tablespoon
Vegetable Oil
4 tablespoons
Fresh Ginger Root -- peel and mince
1/2 each Red
Onion -- julienned
4 tablespoons
Balsamic Vinegar
1/2 cup Brown
Sugar
1 cup Orange
Juice
2 cups Chicken
Stock
1 each Bay Leaf
2 tablespoons
Fresh Rosemary -- chopped
4 tablespoons
Scallion -- slice thin
2 tablespoons
Fresh Cilantro -- chopped
1/2 each Scotch
Bonnet Peppers -- seeded and minced
NOTE:
CAUTION>>>>>>>>>>CAUTION
This recipe calls
for Scotch Bonnet Peppers. These peppers are EXTREMELY HOT. They may
well be too hot for you to eat. To reduce the heat, substitute
jalapeno. When working with peppers such as habañero, scotch bonnet,
cayenne, serrano and jalapeno, it is advisable for you to wear
plastic gloves. Be careful not to touch any sensitive areas while
wearing these gloves and dispose of the gloves carefully
Place the
cranberries into a heat proof bowl, cover with boiling water and
soak for 1 hour
In a heavy pan,
heat the vegetable oil. Add the ginger and onions and continue to
cook, stirring, until onions begin to brown
Add the vinegar,
sugar and orange juice and reduce the volume to 1/2 by simmering the
mixture
Add the stock,
bay leaf, rosemary, scallions, cilantro and peppers, reduce the
volume by 1/2 by simmering the mixture
Drain the
cranberries and add the berries to the pan.
Stir to combine
and cool
Cranberry Sauce With Dried Cherries And Cloves
Recipe By : Chris
Koch
Serving Size : 12
Categories : C --
American - NE Sauces
Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 1/2 cups cherry
cider
8 Oz dried
cherries
1 C sugar
12 ounces
cranberries
1/4 Tsp ground
cloves
Bring the cherry
cider to simmer in large sauce pan. Remove from heat
Add the dried
cherries and let stand for 10 minutes
Mix in the sugar,
then the cranberries and cloves
Cook over med
high heat until cranberries burst, stirring occasionally, about 10
minutes.
Transfer to mold,
refrigerate at least 4 hours. Sauce will thicken.
Yield:
"6 cups"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
American - SE Entree, Aquatic
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each shallot --
minced
2 cloves garlic
-- pressed
1 teaspoon
Chris's Spicy Seafood Seasoning
1/2 cup dry red
wine
1/4 pound
crawfish tail meat
1/2 teaspoon salt
1/4 teaspoon
fresh ground black pepper
1 1/2 cups veal
glace
2 tablespoons
butter
1 each scallion
-- chopped
Place shallots,
garlic and seasoning in small pan over high heat for 30 seconds
Add the wine and
bring to boil.
Add the tails and
return to boil. Stir in glace and return to boil, cook 1-2 minutes
Remove from heat
and add butter. Swirl the pan to incorporate butter, add scallions,
keep warm or serve immediately
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
16 ounces heavy
cream
1 ounce active
buttermilk
Heat cream to
100°, remove from heat and stir in buttermilk
Loosely cover
with plastic and let rest at room temp for 12+ hours to thicken,
Chill to store.
Yield:
"17 ounces"
Recipe By : Chris
Koch
Serving Size : 0
Categories : C --
Caribbean Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/3 cup extra
virgin olive oil
6 cloves garlic
-- minced or pressed
2/3 cup blood
orange juice or lime juice
1/2 teaspoon
ground cumin
salt and pepper
to taste
Heat the oil in a
small saucepan. Add the garlic and cook without browning for 30
seconds.
Add the juice and
cumin. Bring to boil, remove from heat. Adjust seasoning.
Description:
"to be used with
fried plantain, cuban sandwiches, grilled seafood"
Recipe By : Chris
Koch Chris Koch
Serving Size : 4
Categories : C --
United Kingdom Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 each Orange
-- zested and juice
1/2 each Lemon --
zested and juice
6 ounces Red
Current Jelly
1/2 tablespoon
Onion, Minced
1/8 teaspoon
Cayanne
1/8 teaspoon
Ginger
1/8 cup Port Wine
Place jelly in
pan and melt
Add zest, juice,
onion, spices. Simmer for 30 minutes
Stir in port,
thicken with a arrowroot slurry if needed
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Sauce Espagnole
2 cups brown
stock
Make sauce
Espagnole, strain. Add the stock, bring to boil and reduce by 1/2
volume
If a recipe calls
for reducing a sauce or liquid by a certain amount -- by 1/2 for
example, here is an easy way to measure this. Place the original
measure in the pan specified. Using a wooden tool -- wooden spoon
(handle end), chop stick or bamboo skewer, insert the tool until it
touches the bottom of the pan. Remove the tool and mark the level of
liquid on the tool. Visually divide the length of liquid on the tool
from the end to the point you marked on the tool.
Yield:
"16 ounces"
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American - NE Dips
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup sour
cream
1/2 cup
mayonnaise
1/2 cup cucumber
-- peel, seed, dice small
2 tablespoons
fresh dill -- chopped
1 tablespoon
fresh lemon juice
Mix all together,
chill
Yield:
"1 1/2 cups"
Dried cherry sauce for pork or game
Recipe By : Chris
Koch
Serving Size : 8
Categories :
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
butter
2 tablespoons
flour, all-purpose
2 cups chicken
stock -- or broth
1/2 cup ruby port
2 tablespoons
cherry preserves
3 ounces dried
cherries
salt and white
pepper to taste
In sauce pan,
melt the butter over medium high heat. Once the foaming has stopped,
stir in the flour all at once and cook, stirring for 2-3 minutes. A
roux is used to thicken liquids to make sauces and is a blend of
equal amounts by weight of flour and fat - usually clarified butter.
There are three traditional types - White, blond and brown. Place
the fat in a heavy pan or skillet. Over medium high heat, melt the
fat and stir in the flour all at once. For a white roux, cook
stirring for about 2 minutes -- for blond 4-6 minutes and for brown
8-10 minutes.
Combine the stock
and port and whisk into flour mixture (roux). Continue gently
whisking until the sauce thickens.
Whisk in the
preserves, stir in the dried cherries and simmer for 10 minutes.
Season with salt and pepper
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 tablespoons
Clarified Butter
4 tablespoons
Carrots -- brunoise
4 tablespoons
Celery -- brunoise
1/2 cup Onion --
brunoise
6 tablespoons
flour, all-purpose
3 cups Brown
Stock
3 ounces Beef
Stew Meat
1 tablespoon
Tomato Paste
1/2 bunch Fresh
flat leaf Parsley
1 1/2 each Bay
Leaf
Heat the
clarified butter in a heavy sauce pan and add the carrots, celery
and onion. This combination of vegetables is known as a mirepoix.
Brown the mirepoix in the butter. This will take about 10 minutes.
Keep the mixture moving so it browns and doesn't burn.
Stir in all the
flour and cook to a deep brown, about another 10 minutes - don't
burn it. Keep it moving. Reduce the heat to medium.
Whisk in the
brown stock and blend over medium heat until smooth
Add the meat and
tomato paste, parsley and bay leaf and simmer, covered and reduce to
the lowest setting possible for at least 30 minutes
Recipe By : Chris
Koch Christina Pirello
Serving Size : 4
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Firecracker Sauce
3 Tbsp Soy Sauce
2 Tbsp Brown Rice
Syrup
2 Tbsp Brown Rice
Vinegar
1 Tbsp Chili
Powder
1 Pinch Cayenne
1 Pinch Ginger,
Dried
1 C Water
1 Tbsp Kuzu
2 tablespoons
water
Prepare sauce by
combining all other except kuzu
Heat sauce
through, add kuzu. stir until thickened
In a small sauce
pan, heat the soy sauce, rice syrup and vinegar, chili powder,
cayenne, ginger and water. Bring to a boil. Reduce to a simmer
Dissolve the kuzu
in the water and whisk into the sauce. Stir or gently whisk until
the sauce is thickened.
Fresh basil, fresh mint and orange pesto
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Italian Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 ounces Walnuts
-- Toasted
2/3 cup Fresh
basil -- Packed
2/3 cup Fresh
mint -- Packed
2 tablespoons
Orange juice
2 cloves Garlic
4 tablespoons
Extra virgin olive oil
Toast walnuts and
a 350° oven for 15 minutes. Toasting nuts adds a tremendous amount
of flavor. Toasting in a pan on the stove often ends with scorched
or burnt nuts. The best way to toast nuts is to place them on a
lipped baking sheet or shallow baking dish. Place them in a
pre-heated 350° oven and begin by toasting for 10 minutes. Increase
the length a few minutes at a time until the desired color is
achieved.
Place the basil
and mint into a food processor, and chop fine
Add the walnuts,
and pulse it until ground fine
Add the orange
juice, garlic, and olive oil, process until desired texture is
obtained. Texture can be chunky or very smooth purée
Freeze excess in
ice cube trays. Once frozen, remove from trays and pack in zip-lock
plastic bags.
Yield:
"2 cups"
Recipe By : Chris
Koch
Serving Size : 1
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
water
1 each fresh
coconut
Preheat to 400°
Pierce the eyes
of the coconut and drain liquid through a fine strainer into a
measuring cup. Add enough water to equal 2 cups for each coconut.
Place the coconut
in the oven and bake for 15 minutes
Remove the
coconut from the oven and with a hammer or other heavy object, crack
open and remove the meat. Remove the brown skin with 'Y' peeler or
paring knife.
Finely chop or
shred the coconut meat in a food processor
Bring the coconut
water liquid to a boil, add the coconut meat and cook over medium
heat for 2 minutes, remove from the heat
Transfer to food
processor and process until very thick, transfer to chinois or
strainer lined with cheese cloth, drain, squeeze out all 'milk' from
the flesh
Recipe By : Chris
Koch
Serving Size : 1
Categories : C --
American - NE Sauces
Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Ea navel
oranges
1 12 Oz
cranberries
3/4 C honey
With peeler,
remove 3" strip of zest from orange. Blanch zest for 1 minute, drain
and chop.
Cut peel and pith
way from oranges, quarter the segments.
In processor,
pulse oranges and cranberries to coarse consistency, add zest.
Stir in honey,
chill covered for at least 1 day.
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
Indian Eastern Condiments
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup cup
Washed fresh mint leaves
4 tablespoons
Lemon juice
2 Fresh hot green
chilies
1 Medium-sized
tart apple, peeled, cored and diced just before blending
1 Orange, peeled,
seeded and cubed
1 teaspoon Salt
Combine all
ingredients in the container of an electric blender. Blend at high
speed until you have a smooth paste.
Recipe By : Chris
Koch
Serving Size : 0
Categories : C --
Indian Eastern Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon
fresh ginger root -- grated
1 each serrano
pepper -- minced
1 clove garlic
2 cups fresh mint
leaves
2 tablespoons
rice wine vinegar
Place all the
ingredients in a food processor and pulse until well mixed.
Yield:
"1/2 cup"
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American - mid atlantic C -- American - NE
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 cups fresh mint
leaves
1 tablespoon
fresh rosemary leaves
2 tablespoons
sugar
1/4 cup balsamic
vinegar
Place the herbs
and sugar in a food processor and minced finely. Transfer to a bowl
Heat the vinegar
in a sauce pan or microwave and pour over the herb mix. Stir to
combine
Use over lamb or
venison
Recipe By : Chris
Koch
Serving Size : 0
Categories :
Condiments Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/2 cups fresh
mint leaves
2 1/4 cups water
2 tablespoons
lemon juice
1/2 cup sugar
1/2 bottle certo
pectin
green food
coloring
Wash the mint
well, remove the stems and mash the leaves with a wooden masher or
wood tool in a heavy non-reactive pot. Add the water and bring to a
boil. Remove from the heat, cover and let stand for 10 minutes.
Add the lemon
juice and a couple of drops of food coloring and mix
Add the sugar and
mix well
Put pot back on
the stove and bring to a boil, stirring constantly. As soon as the
mixture comes to a boil, stir in the Pectin all at once and mix.
bring the mixture
to a rolling boil for 1 minute stirring constantly.
Remove from the
heat, skim off the foam with a metal spoon and pour into sterilized
jars.
Yield:
"3 cups"
Recipe By : Chris
Koch
Serving Size : 0
Categories : C --
American - NE Condiments
Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup fresh mint
leaves -- packed
2 cloves garlic
-- peeled and chopped
1 each lemon --
juiced
salt and pepper
to taste
Extra virgin
olive oil -- as needed
Place mint,
garlic and lemon juice in food processor and pulse to combine
With processor
running (for smooth consistency) or pulse, drizzle in oil to desired
final consistency
Use over pasta,
steamed vegetables, lamb roast
Yield:
"1 cup"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Italian Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 tablespoon
Olive Oil
1/2 cup Onion --
chopped
1 clove Garlic --
minced
1 1/2 cups plum
tomato -- concassée
1/2 bunch Fresh
Basil
1/2 each Bay Leaf
-- crumbled
Heat the oil in a
skillet or sauté pan over medium heat. Add the onions and cook until
golden - about 5 minutes. Add the garlic and cook for 2 minutes
Add the tomatoes,
herbs and season. Simmer for 5 minutes.
Recipe By : Chris
Koch
Categories : C --
American - CA Dips
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 C Mayonnaise
1/2 C Sour Cream
1 tablespoon lime
zest
1 tablespoon Lime
Juice
1 tablespoon
Honey
1/2 Tsp Ginger
Root -- grated
Mix everything
together and chill
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 tablespoons
fresh ginger root -- grated
1 cup soy sauce
4 tablespoons
chili paste
Whisk all the
ingredients together
Recipe By : Chris
Koch
Serving Size : 8
Categories :
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 gallon veal
stock
Bring the stock
to a simmer and continue to simmer until the total volume has been
reduced to the equal to the same number of cups as gallons begun
with (3 gallons will reduce to 3 cups) or 1/16th the original
volume. One gallon of stock will yield one cup of glace
Yield:
"1 cup"
Green peppercorn reduction sauce
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 tablespoon
green peppercorns
2 tablespoons
Brandy
2 cups veal stock
Heat a large
sauté pan or skillet over high heat. Add the peppercorns and Flambé
with the brandy.
Food is flambéed
to quickly and lightly caramelize the sugars. This adds color and
taste. An alcoholic beverage with a high percentage of alcohol is
used such as brandy or fortified wines. This is a very dangerous
technique and should be done with the utmost care. The pan must
contain some amount of food and be very hot. Carefully add the
flammable liquid and the alcohol will quickly evaporate. These fumes
are ignited by tipping the pan to the flame if using gas to cook or
by using a long match or igniter.
Add the veal
stock reduce to 1/2 the volume by boiling. If a recipe calls for
reducing a sauce or liquid by a certain amount -- by 1/2 for
example, here is an easy way to measure this. Carefully pour the
liquid into the pan. Using a wooden tool -- wooden spoon (handle
end), chop stick or bamboo skewer, insert the tool until it touches
the bottom of the pan. Remove the tool and mark the level of liquid
on the tool. Visually divide the length of liquid on the tool from
the end to the point you marked on the tool.
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 Tablespoons
Clarified butter
3 Each Shallots
-- Minced
1/2 Cup Dry
vermouth
1 Cup Chicken
stock
1 Tablespoon
Green peppercorns
2 Teaspoons Dijon
mustard
1 1/2 Teaspoons
Fresh thyme a -- Minced
1/3 Cup Heavy
cream
In a heavy sauce
pan or sauté pan, melt the butter and cook the shallots until tender
but not browned. Remove the shallots to a small bowl. Deglaze the
pan with the vermouth, and let this boil to create a syrup
Return the
shallots to the pan, add the chicken stock, bring to a boil and
reduce to half. If a recipe calls for reducing a sauce or liquid by
a certain amount -- by 1/2 for example, here is an easy way to
measure this. Carefully pour the liquid into the pan. Using a wooden
tool -- wooden spoon (handle end), chop stick or bamboo skewer,
insert the tool until it touches the bottom of the pan. Remove the
tool and mark the level of liquid on the tool. Visually divide the
length of liquid on the tool from the end to the point you marked on
the tool.
Stir in the
peppercorns, mustard and thyme. Blend well
Add the Cream,
and simmer until thickened
Yield:
"1 Cup"
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
American - CA Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 Ea Plum
Tomatoes
1/2 Ea Red Onion
1 Ea Jalapeno
2 Tbsp Cider
Vinegar
1 Tbsp Brown
Sugar
2 Tsp Prepared
Mustard
2 Tsp Lime Juice
1/4 C Cilantro --
minced
Halve the
tomatoes and jalapeno, remove the seeds. Slice the onion thick, run
the onion slices onto a skewer to hold the rings together. Grill
vegetables until they are slightly charred.
Place vegetables
in food processor, pulse to desired coarseness. Fold in cilantro
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 each eggs --
yolk only save whites for another use
6 fluid ounces
clarified butter
1 tablespoon
lemon juice
salt and white
pepper -- to taste
In double boiler,
over very warm {almost simmering} water, whisk egg yolks until very
pale yellow, thick and ribbons form. If you don't have a double
boiler, place a metal mixing bowl over a pan of just barely
simmering water. Be careful not to cook the eggs over too high heat
as the yolks will scramble. A ribbon is present when you can raise
the whisk straight up out of the bowl and one continous stream of
eggs drop back into the bowl.
Whisk in the
lemon juice and salt and white pepper
Whisk in butter
drop by drop until the sauce begins to thicken and then slowly whisk
in the butter until all the butter has been incorporated. Adjust the
seasoning.
Hold in a warm
place until served.
Recipe By : Chris
Koch
Serving Size : 24
Categories : Hors
D' Oeuvres Misc/snacks
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 quart heavy
cream
1 tablespoon salt
Place the cream
from the refrigerator into the food processor
Press on and let
it run. After about 1 minute, the cream will be very thick with
stiff peaks (whipped cream)
Let run for 4
minutes. Add the salt if desired and let run for at least one more
minute. The fat will be 'broken' from the cream and will separate
and solidify
Line a strainer
with a triple layer of cheese cloth over a bowl. Transfer the
contents into the strainer, allowing the buttermilk to drain into
the bowl
Gather up all the
edges of the cloth and twist to squeeze the excess liquid from the
solids.
Store
refrigerated. Reserve the buttermilk for other uses.
Yield:
"24 ounces"
Horse radish - walnut sauce for beef
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
American - Midwest/Plains Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 cup Heavy
cream
1/4 cup Sour
cream
1/4 cup
Mayonnaise
2 tablespoons
Horse radish
3/4 teaspoon
Fresh lemon juice
1/4 teaspoon
Sugar
1/2 cup Walnuts
-- Toasted, chopped
Whip heavy cream
to stiff peaks
In a bowl combine
the sour cream, mayonnaise, horseradish, lemon juice, and sugar.
Blend well and add the toasted/chopped walnuts. Toasting nuts adds a
tremendous amount of flavor. Toasting in a pan on the stove often
ends with scorched or burnt nuts. The best way to toast nuts is to
place them on a lipped baking sheet or shallow baking dish. Place
them in a pre-heated 350° oven and begin by toasting for 10 minutes.
Increase the length a few minutes at a time until the desired color
is achieved.
Fold heavy cream
into sour cream mixture chill and serve
Yield:
"1 cup"
Recipe By : Chris
Koch Chris Koch
Serving Size : 4
Categories : C --
United Kingdom Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 tablespoons
Prepared Horseradish
4 tablespoons
Sour Cream
1/2 cup
Mayonnaise
Mix all together
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Asian Condiments
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup hot water
1/4 cup dry
mustard
1/4 teaspoon salt
1 teaspoon rice
vinegar
Combine water,
salt and vinegar.
Place dry mustard
into a bowl, whisk in the water mix until desired consistency is
achieved
Yield:
"1/2 cup"
Recipe By : Chris
Koch Chris Koch
Serving Size : 4
Categories : C --
American Mountain C -- French
C -- German C --
United Kingdom
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 tablespoon
Shallot -- minced
1 tablespoon
Clarified Butter
1/2 cup Button
Mushrooms -- slice thin
1/4 cup White
Wine
1/4 cup Tomato --
peeled, seeded and diced
1/2 cup Espagnole
sauce
1/2 cup Glace de
Viands
1/2 tablespoon
Fresh Parsley -- minced
In a heavy sauce
pot, sweat the shallots in butter, add the mushrooms and cook until
softened. Deglaze the pan with wine
Add tomatoes,
stir to combine
Add Espagnole and
glace, cook for 5 minutes
Add parsley, stir
to combine
Recipe By : Chris
Koch
Serving Size : 16
Categories : C --
United Kingdom Charcuturie
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3/4 Cup Dijon
mustard
3 Tablespoons
Water
1/2 Cup Red wine
vinegar
1 1/2 Cups Brown
sugar
1 1/2 Tablespoons
Kosher salt
1 Tablespoon
Ground black pepper
1 Cup Olive oil
Combine the
mustard, water and red wine vinegar
Add the brown
sugar, and whisk to dissolve
Add the salt and
pepper whisk to come by
Gradually add the
oil
Whisk until
emulsify
Yield:
"32 Ounces"
Recipe By : Chris
Koch
Categories : C --
American - SE Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 each jalapeno
-- roasted
1/2 cucumber --
peeled and seeded
1 cup mayonnaise
Salt and pepper
1 teaspoon
Worcestershire sauce
4 dashes hot
pepper sauce
3 tablespoons
lemon juice
Dice the roasted
jalapenos and dice the cucumbers.
Mix all
ingredients together and chill
Recipe By : Chris
Koch
Serving Size : 8
Categories :
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
arrowroot
2 cups Brown
Stock
Mix cornstarch
with 2 tbl of cold stock, set aside
Bring remaining
stock to boil, reduce to simmer.
Remove from heat
and whisk in slurry or, leave on heat and whisk in slurry very
quickly with purpose. A slurry is used to thicken a liquid such as a
sauce or soup. A slurry is made by whisking together a pure starch
and cold water. The starch can be flour, but the preferred types of
starch are: arrowroot, corn starch or kudzu (kuzu). Quickly whisk
the slurry into the liquid and continue to gently stir or whisk
until the desired thickness is obtained.
Yield:
"1 pint"
Recipe By : Chris
Koch Chris Koch
Serving Size : 4
Categories : C --
American - CA Dessert Sauce
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 pound Kiwi
Fruit -- peel and dice
1/2 cup Sugar
Place both in
pot, bring to boil and remove. Purée and strain
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
Italian Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2/3 Cup Fresh
flat leaf parsley -- Pack
1/4 Cup Pine nuts
3 Tablespoons
fresh thyme
1 Tablespoon
Lemon zest
1 Tablespoon
Lemon juice
1/2 Cup Olive oil
In a food
processor, pulse the parsley and thyme together until very finely
minced
Add the pine nuts
and pulse until combined
Add the lemon
zest, lemon juice, and the olive oil. Pulse the unit until desired
texture is obtained - can be anything from thick and chunky to a
very smooth purée
Yield:
"1 1/2 Cups"
Lime and cilantro dipping sauce
Recipe By : Chris
Koch
Serving Size : 2
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
fish sauce
2 tablespoons
white vinegar
2 tablespoons
lime juice
1/2 teaspoon
superfine sugar
2 tablespoons
fresh cilantro -- minced
Combine and mix
well
Recipe By : Chris
Koch Chris Koch
Serving Size : 4
Categories : C --
Caribbean Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each Mango
1/3 tablespoon
Fresh Ginger Root -- grated
1/3 each Red Bell
Pepper -- diced
1/3 each jalapeno
chile pepper -- minced
1/3 each Onion --
diced
1/16 cup Olive
Oil
1/16 pound golden
raisins
1/3 cup Cider
Vinegar
1/3 cup Sugar
1/3 teaspoon
crushed red pepper
Peel and dice
mango
In a non-reactive
pan, cook the onions and peppers in oil until slightly tender but
not browned.
Add the mango and
all other ingredients.
Bring to boil,
reduce to simmer for one hour
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Caribbean Dressings / Salad
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/3 Cup Mango --
brunoise
1/4 Cup Fresh
Lime Juice
1 Tablespoon
Sugar
1 Teaspoon
Shallot -- minced
1/2 Teaspoon Lime
Zest
1/4 Teaspoon
Crushed Red Pepper
1/4 Cup Light
Olive Oil
Combine
everything except the oil in a food processor and puree.
With the
processor running, slowly drizzle the oil in until combined
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Italian Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 tablespoon
Olive Oil
1/2 pound Onion
-- chopped
3 cloves Garlic
-- minced
1/4 pound Celery
-- chopped
1/4 pound Carrot
-- chopped
1 1/2 cups
Tomatoes -- seeded and diced
1 cup Tomato
Purée
1/2 teaspoon
Oregano
1/4 teaspoon
Basil
1/4 teaspoon
Rosemary
Salt And Pepper
1/4 tablespoon
Fennel Seeds
In a heavy sauce
pan, heat the oil and cook the onion and garlic for about 5 minutes.
Add the celery and carrots and cook for about 5 minutes or until
tender.
Add tomato
products, the herbs and spices
Barely simmer for
at least 45 minutes, longer the better
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Italian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
olive oil
2 tablespoons
shallots -- minced
1/2 pound
mushroom -- quartered
4 cups veal stock
1/2 cup marsala
wine
Salt and pepper
-- to taste
2 tablespoons
corn starch
1/4 cup water --
for slurry
heat the oil in a
sauté pan and cook the shallots until translucent then add the
mushrooms. Add more oil if necessary and cook the mushrooms for 3-5
minutes.
Add the marsala
cook the mixture until almost all of the liquid is evaporated
Add the veal
stock and reduce the total of liquid by half. If a recipe calls for
reducing a sauce or liquid by a certain amount -- by 1/2 for
example, here is an easy way to measure this. Carefully pour the
liquid into the pan. Using a wooden tool -- wooden spoon (handle
end), chop stick or bamboo skewer, insert the tool until it touches
the bottom of the pan. Remove the tool and mark the level of liquid
on the tool. Visually divide the length of liquid on the tool from
the end to the point you marked on the tool.
Thicken with corn
starch slurry if desired, season with salt and pepper. A slurry is
used to thicken a liquid such as a sauce or soup. A slurry is made
by whisking together a pure starch and cold water. The starch can be
flour, but the preferred types of starch are: arrowroot, corn starch
or kudzu (kuzu). Quickly whisk the slurry into the liquid and
continue to gently stir or whisk until the desired thickness is
obtained.
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each Egg Yolk
1/4 teaspoon
Mustard
2 teaspoons Lemon
Juice -- or vinegar
3/4 cup Vegetable
Oil
salt
1 pinch paprika
Mayonnaise is an
Emulsion sauce and is created when two different liquids are
"attached" to each other - Oil and Vinegar or egg yolk and butter.
The key is to combine the non-fat ingredients well and then
slowly…very slowly whisking in the fat. If the fat is added too
quickly the two liquids will separate again and this is known as
"breaking". To insure the proper amount of oil is being added, dip a
fork into the fat and allow the droplets to fall into the other
ingredients while whisking. Once the emulsion begins to form, the
fat can be added in a slow and steady stream.
Whisk the egg
yolk and mustard until light yellow then add the lemon juice.
Whisk in oil very
slowly beginning with one drop at a time. Season with salt and
paprika. Add 1 tbl of hot water to stabilize
Variations:
Herb - add 1 tbl
each of fresh dill, tarragon, parsley, scallion greens
Roasted Pepper -
purée pepper, sauté to dry, add to mayo
Yield:
"1 cup"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Italian Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 tablespoons
Butter
2 tablespoons
Olive Oil
1 pound Onion --
chopped
6 cloves Garlic
-- minced
1 pound Celery --
chopped
1 pound Carrot --
chopped
1/2 cup Mushroom
-- sliced
4 tablespoons Ham
-- sliced
1 teaspoon
Oregano
1 teaspoon Basil
1/2 tablespoon
Rosemary
Salt And Pepper
1/2 tablespoon
Fennel Seed
3 cups Tomatoes
-- chopped
2 cups Tomato
Purée
Melt the butter
and oil in a heavy sauce pan. Cook the onions and garlic for about 5
minutes over high heat, stirring.
Add the celery,
carrots and mushrooms and cook for 5 minutes longer.
Add the ham and
spices, stir to combine
Add the tomatoes
and puree, stir to combine
Simmer at least
45 minutes, stirring occasionally.
Mornay Sauce, Northern California Version
Recipe By : Chris
Koch
Serving Size : 8
Categories :
Brunch/breakfast C -- American - CA
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Tablespoons
Butter
1 1/2 Tablespoons
flour, all-purpose
1 Cup Milk
1 Cup Half and
half
1 Each Bay leaf
1 Pinch Ground
white pepper
1 Pinched Cayenne
2 Teaspoons
Kosher salt
1 Tablespoon Dry
sherry
1 dash
Worcestershire sauce
Cup Cheddar
cheese -- Shredded
In a sauce pan,
melt the butter and stir in the flour all at once to create a white
roux. A roux is used to thicken liquids to make sauces and is a
blend of equal amounts by weight of flour and fat - usually
clarified butter. There are three traditional types - White, blond
and brown. Place the fat in a heavy pan or skillet. Over medium high
heat, melt the fat and stir in the flour all at once. For a white
roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and
for brown 8-10 minutes.
Combine the milk
and 1/2 & 1/2 and quickly whisk into the roux. Continue whisking
until the mixture begins to thicken. The sauce will thicken much
more quickly if the dairy product in warmed before adding (either in
a pan or microwave). If you whisk too slowly or inconsistently,
lumps will form.
Add the bay,
white pepper, cayenne and salt and let barely simmer for 20 minutes.
Stir in the
sherry and Worcestershire sauce.
Remove from the
heat and whisk in the cheese. It is important to use a top quality
cheese for best taste and texture.
Keep warm in
water bath.
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
American South Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/4 Lb Onions
-- vidalia, walla walla
2 Tsp Butter
1/2 Tsp Sugar
1 Tbsp dry sherry
1 Tsp Balsamic
Vinegar
salt and pepper
as needed
Slice all the
onions 1/8" thick
In a large pot or
Dutch oven, melt the butter over medium heat. Add the onions, season
with salt and pepper, stir to coat, cover, simmer for 15 minutes
Uncover the pot,
cook to until all the juices have been evaporated. Add the sugar and
stir to blend. Continue to cook until the onions are browed and
caramelize.
Add the sherry
and vinegar, stir to blend, remove and cool. Place in clean
container and keep up to one week.
Passion fruit and ginger sauce
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Caribbean Condiments
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Cup Passion
fruit juice -- sub pineapple juice
3 Tablespoons
Sugar
3 Cloves Garlic
-- Smashed
1 1/2 Teaspoons
Fresh Ginger Root -- Grated
1 Each Jalapeno
pepper -- Chopped
1 1/2 Tablespoons
Fresh chives -- Diced
1 1/2 Tablespoons
Red bell pepper -- Minced
1 1/2 Tablespoons
Cider vinegar
1 Pinch Ground
cumin
Salt and pepper
In a non reactive
saucepan, combine the fruit juice and the sugar. Bring to a boil,
reduce to a simmer until reduced by half.
In a blender add
the reduced liquid, ginger, garlic, jalapeno, and blend until smooth
Transfer the
sauce to a stainless steel bowl, stir in the chives, red bell
pepper, vinegar and cumin. Cool completely and store
Yield:
"3/4 Cup"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup peanut
butter
3 tablespoons soy
sauce
2 tablespoons
sesame oil
1 tablespoon
mirin
1/2 tablespoon
honey
salt and pepper
hot pepper sauce
to taste
Whisk all the
ingredients together and rest for 30 minutes
Yield:
"1 cup"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Italian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 C Pine Nuts
1/2 cup fresh
basil leaves
1/4 C Garlic --
chopped
1 C Olive Oil
Toast pine nuts
in a 350° for 10-12 minutes. Toasting nuts adds a tremendous amount
of flavor. Toasting in a pan on the stove often ends with scorched
or burnt nuts. The best way to toast nuts is to place them on a
lipped baking sheet or shallow baking dish. Place them in a
pre-heated 350° oven and begin by toasting for 10 minutes. Increase
the length a few minutes at a time until the desired color is
achieved.
Pulse nuts in
food processor 3 or 4 times. Add the garlic, pulse 4 times
Add the basil,
pulse to desired mince, remove to bowl
Add oil and
cheese, stir well
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American - SW Dips
Hors D' Oeuvres
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 each plum
tomatoes -- Seeded and diced
3/4 cup white
onion -- chopped
3/4 each jalapeno
-- seeded and minced
3/8 cup fresh
cilantro -- minced
1 1/2 tablespoons
fresh lime juice
salt to taste
Combine the
tomatoes, onions, jalapeno cilantro and lime juice in a large bowl.
Season with salt and let rest 1 hour
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American - SE Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 fluid ounces
Pink grapefruit juice -- Strained
2 fluid ounces
Dry white wine
1 1/2 tablespoons
Shallots -- Minced
1 fluid ounce
Heavy cream
1/4 teaspoon
Kosher salt
1/2 pinch White
pepper
4 ounces Butter
In a heavy non
reactive saucepan, combine the grapefruit juice, wine and shallot,
bring to a boil, reduce to a syrup
Add the cream and
reduced to 1/2 volume.
Lower the heat
and whisk in 3/4 of the butter one piece at a time. The butter
=should melt very slowly and gradually
Remove pan from
heat and whisk in the final 1/4 of the butter
Adjust seasonings
with salt and pepper
Yield:
"1 1/2 cups"
Pizza Sauce - thick and hearty
Recipe By : Chris
Koch
Serving Size : 0
Categories : C --
Italian Sandwiches
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 tablespoons
olive oil
1 cup onion --
diced
2 cloves garlic
-- pressed or minced
2 tablespoons
dried oregano
2 tablespoons
dried basil
8 fluid ounces
tomato paste
32 fluid ounces
tomato sauce
In skillet, heat
oil. Add onions and cook until just tender.
Add remaining
ingredients and simmer for 10 minutes
Use directly,
refrigerate or freeze
Yield:
"1 1/2 quarts"
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Asian Condiments
Dips Hors D'
Oeuvres
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 Cup water
1 Cup plum jelly
2 Tablespoons
catsup
2 Tablespoons
vinegar
Bring ingredients
to a boil. If not thick enough, thicken slightly with a teaspoon of
cornstarch mixed with cold water. Serve hot.
Recipe By : Chris
Koch
Serving Size : 0
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Sauce Espagnole
2 cups brown
stock
1 each
pomegranate
1 cup water
1 cup sugar
Make Sauce
Espagnole, strain. Add stock, reduce by 1/2 volume
Remove seeds from
the pomegranate and boil with water and sugar for 10 minutes, remove
from heat, purée and strain. Add 1/4 cup of juice to every 2 cups
demi glace.
Recipe By : Chris
Koch from Albert Sinisi
Serving Size : 4
Categories : C --
Italian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
8 plum tomatoes
-- quartered and seeded
1/8 cup olive oil
2 cloves garlic
-- minced
1/2 cup onion --
diced
8 each plum
tomato -- seeded and diced
Salt and pepper
1 tablespoon
fresh basil leaves -- chopped
2 tablespoons
white wine
Sauté the garlic
and onion in the olive oil
Add the tomatoes
and cook for 2 minutes
Add the wine,
salt and pepper, and half the basil. Bring to a low simmer for 20
minutes
Finish with
remaining basil
Porcini mushroom, Marsala and rosemary pan sauce
Recipe By : Chris
Koch
Serving Size : 2
Categories : C --
Italian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup water
1/2 Ounce dried
porcini mushrooms
2 cloves Garlic
-- Minced
1/2 Cup Marsala
wine
1/2 Cup Chicken
stock
3 Tablespoons
Butter -- Cut into six pieces
2 Teaspoons Fresh
rosemary -- Chopped
Salt and pepper
to taste
This is a pan
sauce and is made in the same pan the meat is cooked in.
Bring the water
and mushrooms to a boil. Remove from heat and let sit for 30
minutes; drain, strain and reserve liquid. Chop the mushrooms
coarsely
Cook the meat.
Remove the seared meat from the pan, add the garlic off the heat and
cook, stirring constantly for about 30 seconds.
Return the
skillet to high heat, add the wine, stock, mushrooms and 1/3 c. of
the soaking liquid. Bring to a boil, scraping the bottom of the pan
with a wooden spoon, and boil until liquid is reduced to 1/2 c..
Remove the pan
from the heat, whisk in the butter, add the rosemary, and adjust
seasoning.
Butter is used to
finish a sauce. The butter adds a richness and sheen to the sauce.
The process is known as Monte au Beurre or ‘to mount with butter’.
The pan with the sauce is removed from the heat. One or two
tablespoons of whole butter is added to the pan and swirled to melt
and incorporate the butter into the sauce. If the sauce is too hot
the butter will liquefy too fast and break.
Yield:
"1/2 Cup"
Recipe By : Chris
Koch
Serving Size : 12
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/2 cups
pineapple juice
2 tablespoons
ketchup
2 teaspoons
tomato paste
2 tablespoons
superfine sugar
3 tablespoons
white vinegar
Place all
ingredients in sauce pan, bring to a boil, reduce to low and simmer
for 10 minutes. Cool completely.
Recipe By : Chris
Koch Chris Koch
Serving Size : 8
Categories : C --
French Dessert Sauce
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 pound Frozen
Raspberries
1 cup Sugar
1 tablespoon
lemon juice
Place the berries
and sugar in a heavy pot, bring to boil and remove. Stir in lemon
juice
Transfer to
blender and purée. Strain the sauce to remove seeds and chill
completely
Red wine, mustard and thyme pan sauce
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
Olive oil
1/2 cup Shallots
-- Minced
4 teaspoons Brown
sugar
1 cup Dry red
wine
1 cup Chicken
stock
2 each Bay leaf
1 tablespoon
Balsamic vinegar
2 teaspoons Dijon
mustard
6 tablespoons
Butter -- Cut into six pieces
2 teaspoons Fresh
thyme leaves -- Minced
Salt and pepper
to taste
Remove the
pan-seared meat from the pan
Add the olive oil
if necessary and sauté the shallots until all tender, add the brown
sugar and stir a combine
Increase the heat
to high
Add the wine,
chicken stock, bay leaf and reduce the total volume by 1/2. If a
recipe calls for reducing a sauce or liquid by a certain amount --
by 1/2 for example, here is an easy way to measure this. Carefully
pour the liquid into the pan. Using a wooden tool -- wooden spoon
(handle end), chop stick or bamboo skewer, insert the tool until it
touches the bottom of the pan. Remove the tool and mark the level of
liquid on the tool. Visually divide the depth of liquid on the tool
from the end to the point you marked on the tool.
Add the bay leaf,
vinegar, mustard, and simmer for five minutes. Strain the sauce into
a clean pan, whisk in the butter and add the fresh thyme; adjust
seasonings
Description:
"A pan sauce used
for pork, beef or chicken"
Yield:
"1 cup"
Recipe By : Chris
Koch Chris Koch
Serving Size : 4
Categories : C --
American - SE Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup Mayonnaise
1 Ounce
cornichons -- fine dice
2 Tablespoons
Capers -- fine dice
1 Tbsp fresh
flat-leaf parsley -- minced
1 Tbsp fresh
Chervil -- minced
1 Tbsp fresh
Tarragon -- minced
1 Tbsp Chris's
Spicy Seasoning For Vegetables -- sub store bought Cajun seasoning
Mix everything
together and chill completely
Rhubarb and Berry compote with mint
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American Mountain Desserts
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Cup Dry red
wine
1 Cup Cranberry
juice
12 Ounces
Strawberry jam
2 Pounds Rhubarb
1 Bunch Mint
2 Cups Mixed
berries
In heavy saucepan
combine wine, cranberry juice, jam and sugar. Bring to a boil and
reduced to the lowest heat. Simmer for 20 minutes
Cut the rhubarb
into 3/4 in. pieces. Remove six nice sprigs of mint and reserve. Tie
the remaining mint together and add to pan. Simmer for ten minutes
Remove the mint,
and transfer the mixture to a bowl
Fold in the
berries, cool, cover and refrigerate overnight
Roasted Tomato and Thyme Coulis
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
American - mid Atlantic Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 pound tomatoes
2 tablespoons
fresh thyme -- remove leaves from stem
2 tablespoons
olive oil
Cut the tomatoes
in half, remove the seeds and place in a mixing bowl
Add the thyme and
olive oil, toss to coat
Place tomatoes
cut side down in oven safe dish, pour liquid over top and roast in
400° oven for 20 minutes
Place roasted
tomatoes in a food processor and purée until smooth, strain through
chinois into clean pot
Simmer to reduce
slightly and thicken
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Misc Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 plum tomatoes
-- cut in half
3/4 fluid ounce
vegetable oil
1/2 teaspoon
thyme -- chopped
Salt and pepper
-- to taste
10 fluid ounces
olive oil
3 fluid ounces
Cider vinegar
3/4 tablespoon
Dijon mustard
Cut the tomatoes
in half, remove the seeds and place in a mixing bowl
Add the thyme,
salt and pepper and olive oil, toss to coat
Place tomatoes
cut side down in oven safe dish, pour liquid over top and roast in
400° oven for 20 minutes
Place roasted
tomatoes in a food processor and purée until smooth, strain through
chinois into mixing bowl
Whisk in the
vinegar and mustard
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Mexican Dips
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Cloves Garlic
-- Minced
2 Teaspoons
Kosher salt
1/2 Pound
Tomatillo -- Husk, seed, chop
1/2 cup white
onion -- minced
2 Each Jalapeno
peppers -- minced
6 Sprigs Fresh
cilantro -- minced
1 Each Hass
avocado -- Pit removed, and peeled, quartered
In a molcajete
crush the garlic and the salt into a paste with the tejolote. Use a
mortar and pestle if you don't own a molcajete
Add the
vegetables and herbs and work until chunky purée forms
Add the avocado,
and work to combine
Adjust
seasonings, serve immediately
Yield: "2 Cups"
South Philly Gravy with sausage - pressure cooker method
Recipe By : Chris
Koch
Serving Size : 4
Categories :
Pastas/rice Pressure Cooking
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 tablespoons
olive oil
3 cloves garlic
-- minced or pressed
2 medium Yellow
onion -- diced
1 pound ltalian
sausage -- bulk, or casings removed
2 rib celery --
diced
1 each carrot --
diced
48 ounces canned
tomatoes
2 ounces tomato
paste
2 teaspoons dried
oregano
1 teaspoon dried
rosemary
1 tablespoon
fennel seed
2 each bay leaves
1 teaspoon salt
1/4 teaspoon
fresh ground black pepper
Heat the oil in
the pressure cooker over medium heat. Add the onions and garlic and
cook for 3 minutes.
Add the sausage
and brown completely
Add the celery
and carrots, stir to coat.
Stir in the
tomatoes, tomato paste, herbs and spices. Stir to blend.
Lock lid, bring
to pressure, reduce heat to just maintain the pressure and cook for
20 minutes.
Remove the bay,
stir.
Serve over pasta
or polenta, freeze excess for later use.
Recipe By : Chris
Koch
Serving Size : 16
Categories : C --
American - CA Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3/4 cup ketchup
1 1/4 cups apple
cider vinegar
1/4 cup red onion
-- chopped
1/2 cup yellow
onion -- chopped
3/4 cup dried
tart cherries
1/3 cup dark
brown sugar
3 tablespoons
light molasses
1/2 cup water
2 each dried
ancho pepper -- seeded
2 cloves garlic
-- minced
1 1/2 teaspoons
dried parsley
1/8 teaspoon
fresh nutmeg
1/8 teaspoon
ground cloves
Combine all the
listed ingredients in a heavy, non-reactive sauce pan, bring to boil
and reduce to simmer for 20 minutes
Transfer to
blender and purée completely
Return to cleaned
pan and simmer to thicken to glaze
Yield:
"1 quart"
Recipe By : Chris
Koch
Serving Size : 12
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup rice
vinegar
5 tablespoons
sugar
2 tablespoons
lime juice
2 tablespoons
water
2 teaspoons
crushed red pepper
1 teaspoon garlic
-- minced
1 teaspoon black
sesame seeds
1/4 cup cucumber
-- peel and grate
Whisk liquid
together to dissolve sugar
Add all other
ingredients and rest at room temperature for 30 minutes before
service
Yield:
"12 ounces"
Sun dried tomato and olive pesto
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Italian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 cup Sun dried
tomatoes in oil
1/4 cup Fresh
flat leaf parsley, packed
1/4 cup Brine
cured olives -- pitts removed
1/8 cup Pine nuts
2/3 each Shallots
-- Chopped
2/3 clove Garlic
1/3 tablespoon
red wine vinegar
1/8 cup Extra
virgin olive oil
Place the sun
dried tomatoes, parsley, black olives in food processor and pulse to
chopped fine
Add the parsley
pulse to chopped fine
Add the pine
nuts, shallots, garlic, red wine vinegar, and oil. Pulse the food
processor until desired texture is obtained
Yield:
"1 cup"
Recipe By : Chris
Koch
Serving Size : 8
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Ea Pineapple --
cleaned
1/4 C brown sugar
3/8 C water
3 Tbsp soy sauce
2 Tbsp rice
vinegar
2 Tbsp cornstarch
2 Tsp Crushed Red
Pepper
To clean a
pineapple, slice off the top and bottom and set on cutting board on
one end. Peel the fruit by slicing down behind the skin and repeat
all the way around. Make your cuts through the flesh so as to remove
the brown eyes on each down cut. If any eyes are left in the surface
of the fruit, remove with tip of the knife or use a tomato shark.
Cut the cleaned fruit into quarters top to bottom and remove the
core by slicing down where the core meet the tender fruit near the
center. Rough cut each quarter into chunks.
Purée the
pineapple in a food processor and place in sauce pan.
In a saucepan,
whisk together the brown sugar, water, soy sauce, rice vinegar and
crushed red pepper. Add the puréed pineapple and bring to a simmer.
Dissolve
cornstarch in 1/4 c water and add to sauce off heat
Return to the
heat and whisk to thicken, cool.
Recipe By : Chris
Koch
Serving Size : 4
Categories : C --
Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 cups cold water
1 6" piece kombu
1 cup bonito
flakes
1/4 cup mirin
1/4 cup soy
sauce, Tamari
1/2 cup diakon --
finely grated
Make dashi. Place
water in sauce pan, add kombu and bring to a simmer over medium
heat. Let simmer for 10 minutes or until kombu is soft. Remove
kombu. Add bonito to pan without stirring and simmer for 1 minute,
remove and let steep for 2-3 minutes. Strain through mesh chinois or
cheesecloth lined strainer
Take 1 cup of
dashi and combine with mirin and soy, bring to boil, remove and cool
to room temp. Divide among small bowls.
Squeeze the
excess liquid from the diakon and make small mounds in the center of
each bowl
Recipe By : Chris
Koch
Serving Size : 1
Categories : C --
Mexican Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 c vegetable
oil
3 tbsp lime juice
3 tbsp tequila
2 tbsp cointreau
1 ea jalapeno --
minced
1 1/2 tsp lime
zest
1 tsp chili
powder
1 tsp sugar
1/2 tsp salt
Mix all together
Recipe By : Chris
Koch CP
Serving Size : 4
Categories : C --
Asian Dips
Sauces Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 C Soy Sauce
2 Tbsp Mirin
2 Tbsp Umeboshi
Vinegar
2 Tbsp Brown Rice
Syrup
1 1" piece Ginger
Root -- grated
To prepare the
teriyaki sauce, combine the soy sauce, mirin, umeboshi vinegar, rice
syrup and ginger root in a sauce pan, bring to bowl, reduce to
simmer to reduce to 1/2, set aside. If a recipe calls for reducing a
sauce or liquid by a certain amount -- by 1/2 for example, here is
an easy way to measure this. Carefully pour the liquid into the pan.
Using a wooden tool -- wooden spoon (handle end), chop stick or
bamboo skewer, insert the tool until it touches the bottom of the
pan. Remove the tool and mark the level of liquid on the tool.
Visually divide the depth of liquid on the tool from the end to the
point you marked on the tool.
Thai or Vietnamese hot chili dipping sauce
Recipe By : Chris
Koch Chris Koch
Serving Size : 6
Categories : C --
Asian Dips
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Sauce
1/2 C Water
1/2 C Sugar
1/2 C Rice Wine
Vinegar
1 Tsp sambal
oelek -- ground fresh chilie paste
Combine all
Tomato Sauce - basic quick Italian
Recipe By : Chris
Koch trs
Serving Size : 8
Categories : C --
French Pastas/rice
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 cup Olive Oil
1/2 cup Onion --
brunoise
1/2 tablespoon
Garlic -- minced
1/2 28 oz can
Tomatoes, Canned
1 15 oz can
Tomato Purée
1/4 teaspoon Salt
1/4 teaspoon
Oregano
1/2 each Bay Leaf
In a heavy sauce
pan over medium high heat, add the oil and the cook until tender but
not browned onions for 3 minutes, add garlic and cook for 2 minutes
longer
Add the tomatoes,
the tomato purée and seasonings and simmer over lowest heat for 1/2
hours covered
Adjust seasonings
For meat sauce,
add 1/4 lb ground beef
Milanese, add
julienne of mushroom, ham and tongue
Yield:
"2 1/8 pounds"
Recipe By : Chris
Koch
Serving Size : 14
Categories : C --
Italian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Cups Fresh
basil, tightly packed
1/2 Cup Extra
virgin olive oil
3 Tablespoons
Pine nuts
2 Cloaked Garlic
1/2 Cup Parmesan
cheese -- Grated
1/2 Cup Romano
cheese -- Grated
Wash and dry the
basil.
Place the basil
and a food processor and pulse a couple of times to chop.
Add the pine
nuts, garlic, salt and pepper. Pulse two or three times, or until
desired consistency is obtained.
Transfer to a
stainless steel bowl, and stir in the cheese and the extra virgin
olive oil
Yield:
"3 1/2 Cups"
Recipe By : Chris
Koch
Serving Size : 12
Categories : C --
Caribbean C -- Mexican
Dips Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each pineapple
-- cleaned and diced
1 each mango --
cleaned and diced
1 each red onion
-- cleaned and diced
1 each jalapeno
pepper -- minced
1 each navel
oranges -- supreme and dice
1 each red bell
pepper -- diced
1 bunch fresh
cilantro -- minced
2 tablespoons
honey
1 each lime --
juiced
1 teaspoon kosher
salt
Combine all and
let rest for 30 min. Serve with chips or grilled meat and fish.
Tropical Peanut Butter Dipping Sauce
Recipe By : Chris
Koch
Serving Size : 6
Categories :
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 cup peanut
butter
1/4 cup apricot
preserves
1/4 cup tropical
fruit juice
1/4 teaspoon
orange zest
1 tablespoon
fresh cilantro -- minced
Combine all,
refrigerate overnight.
Yield:
"3/4 cup"
Recipe By : Chris
Koch
Serving Size : 6
Categories : C --
American - SW Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 1/4 tablespoons
Olive Oil
3/4 each Onion --
chopped
2 1/4 cloves
Garlic -- minced
1 1/2 tablespoons
Flour
1 cup Green
Chiles
3/4 cup Crushed
Tomatoes -- drained
1 cup Chicken
Stock
Heat the oil in a
skillet and cook the onions and garlic until tender.
Add the flour,
stir for 2 minutes
Add the chilies,
tomatoes and stock
Bring to boil,
reduce and simmer for 15 minutes
Season with salt
and pepper
Yield:
"3 cups"
Recipe By : Chris
Koch CK
Serving Size : 8
Categories : C --
French Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 cups Chicken
Stock
3 tablespoons
Butter
3 tablespoons
Flour
Melt butter in
pan, whisk in flour. Cook over high heat for 3-4 minutes until light
blonde in color
Slowly whisk in
stock to blend completely
Cook over low,
covered for 30 minutes