Cooking at Sea Sauces Thread


#1

Creating this thread based on John Konrads suggestion. Anyone feel free to share your favorite sauce recipe. The mother sauces are welcome of course, but I am going to be working on sauces for flavor of a dish.
Here is the first one-
GARLIC BUTTER SAUCE (This isn’t beurre blanc)
ingredients-
Unsalted cold butter
1 or 2 tbl Crushed garlic
1 cup heavy cream
Juice of 1 lemon
Salt to taste
Pepper (you can use white, black, or cayenne)
Parsley (fresh chopped if available) you can also use dill or cilantro.
There are a lot of options for the ingredients. Some people will start by sweating the garlic and some shallot or red onion.
I start by adding the lemon juice to a pan on medium heat and then adding the garlic. Sweat the garlic a few minutes while reducing the lemon juice a bit. Then add one cup of heavy cream and increase temp to medium high. Stir often. The cream should reduce by about half. Start adding cold butter a couple chunks at a time. I’ve never had it separate but supposedly if you add the butter too quickly it could. Once you’ve added all the butter, add salt and pepper to taste. Add some chopped parsley.

I am serving something similar to this over sockeye salmon tonight. The only major difference is I’m going to be adding some white wine (pinot grigio) which is new for me because I never got to cook with alcohol at work.


#2

CV


#3

The picture above is the sauce I made for some sockeye salmon I barbecued last night.
Started by sauteing some garlic in butter. Once the butter was mostly cooked off I began adding wine. I added it twice. Then added the lemon juice- maybe up to the juice of 1 lemon. Let it cool down and added 1 cup of heavy cream. Increased the heat to medium high. Reduced the cream down to about half. Then began adding cold butter in chunks while continuing to stir. Took it off the heat towards the end. Added a handful of chopped fresh parsley.
Turned out good although I probably added more wine to the sauce and the person cooking the sauce than I should have.


#4

This is supposed to be beurre blanc, but it’s hard to find white shallots in the US, so since it comes out pinkish I go with it and use rose instead of white wine. Here’s the proportions for two medium servings of fish:

2 tbsp rose wine

2 tbsp white vinegar

2 tbsp water

1 large or two small shallots, peeled

4 tbsp unsalted butter. I prefer Kerry Gold because it melts so easily. This is about half the butter in the original Simon Hopkinton recipe but both my wife and I found that version to be way too rich.

Put the shallots and the liquids in the food processor and pulse until the shallots are minced. Transfer to pan and cook the mixture down until it’s mush, almost no liquid left.

Now this is where it get’s tricky. Heat a separate pan to just barely warm. You want to melt and heat the butter without cooking it. Watch it, the transition point comes on in a hurry. When the butter is right, add the shallot mush, stir to distribute, and serve immediately.


#6

Look forward to trying this one Earl. Do you think you could keep the red theme going with some red onion? Are you using shallots because they break down easier, or is it flavor? I’m always curious about substitutions.


#7

I think red onion would be too strong, but you’ll only know if you try it. I use the shallots for the flavor. I’ve also done it with dried shallots, not quite so good but still adequate. (I swear by Penzey’s stuff).

Cheers,

Earl


#8

I was actually looking for a beur Blanc tonight to go with some fresh halibut and gave this a try. Really good. I added some fresh peach to ring in the summer and contrast the salty crust on the fish.

I’m all in on the sauce thread!


#9

We need ombugge to chime in with Sandefjordsmor.


#10

I’m not one to make anything according to strict recipes, but here is one from Chef Norway:

PS> Not a sauce, but there is no Dessert thread (yet):


Anybody who have tried, or even heard of this before??


#11

For anyone who would like a bbq sauce for the 4th of July and doesn’t want the number one ingredient to be high fructose corn syrup. I just made a batch of this sauce. It is fairly close to sweet baby Ray’s. This will keep for a week or 2 in the fridge-

1 bottle organic ketchup 24 oz
1/4 cup of apple cider vinegar
1/4 cup brown sugar
1.5 Tablespoon Worcestershire sauce
2 teaspoons onion powder
1 Tablespoon dijon mustard
2 teaspoons paprika
1 teaspoon liquid smoke (you could add more if you prefer a smokier BBQ sauce)
1 teaspoon black pepper
Whisk it all together and simmer it for 5 minutes. The longer you simmer, the thicker it will be.