• Last updated 4/25/12 by petalsandcoco

Nantua sauce   Definition: The name of this sauce is said to have come from a small town in the Bugey region north east of Lyon, France   Ingredients: Bechamel sauce, the cooking juice of fresh water crayfish ( can be sub ) double cream, black truffles (opt ) crayfish butter, brandy, cayenne, salt , pepper.                                                                             The choices :  What goes better with lobster tail bernaise or hollendaise... read more

• Last updated 4/25/12 by petalsandcoco

Coral sauce   Definition: A sauce which is coral in color and is used for seafood/fish dishes.   Sauce is composed of heads and shells of prawns, lemon grass, garlic, sambal oelek, chicken stock, fish sauce, salt to taste.   Recipes vary.                                                                                                                    Oh the talk on : seafood                                                                                               Served here with... read more

• Last updated 4/25/12 by petalsandcoco

Champagne and Orange sauce   Definition: This is a rich yet delicate sauce that pairs well with lobster and or seafood.   Ingredients: shallots, garlic, red peppercorns, bay leaf, rosemary, dill,  butter, champagne, orange juice, cream, cognac, salt and pepper.   Recipes may vary.                                                                                                         read more

• Last updated 4/24/12 by petalsandcoco

Paloise sauce   Definition: Said to have originated in Pau. This is a twist to the classic bearnaise sauce, instead of terragon, mint is used.   Ingredients : wine vinegar, white wine, shallots, chevril, nutmeg, peppercorns, mint, egg yolks, butter, lemon, salt , pepper.   Recipes vary.                                                                                                        Lamb with paloise sauce.   read more

• Last updated 4/24/12 by petalsandcoco

Creme Fleurette sauce   Definition: A Holladaise sauce with creme fraiche added.                                                                                                          read more

• Last updated 4/23/12 by petalsandcoco

Foyot Sauce   Definition: A variation on the Bearnaise sauce made by adding glace de viande. This sauce is usually served with meat but can be used for other plating. (a.k.a. Valois sauce)                                                                                                     Sauce Foyot and other thoughts :                                                      Glace de veau Viande, Espagnole,... read more

• Last updated 4/2/12 by petalsandcoco

Jezebel sauce   Definition: A spicy , sweet sauce often served with pork or poultry or game.   Ingredients vary : Apple jelly, pineapple or apricot preserves, dry mustard , horseradish, pepper.                                                                                                 Served here on top of cream cheese. read more

• Last updated 4/2/12 by petalsandcoco

Polynesian sauce   Definition: A sweet tasting sauce which is used in pork dishes and or beef dishes. Can be used as a dipping or basting sauce.   Ingredients vary : Chicken broth, soya sauce, cornstarch, butter, vinegar, pineapple juice, brown sugar, ginger, cayenne, salt , pepper. (some add green peppers/red , onions and pineapple chunks)   Recipes vary .                                                                                            Read about some great ideas here :... read more

• Last updated 3/14/12 by petalsandcoco

Spherification   Definition: The process of shaping a liquid into spheres which resemble caviar (both visually and texturally).   Without calcium:               liquid is mixed with sodium alginate, then dripped into a cold solution of calcium carbonate. Reverse spherification : (substances containing calcium) the substance is dripped into an alginate bath. Result :                              A sphere of liquid covered with a thin gel like membrane , similar to... read more

• Last updated 3/14/12 by petalsandcoco

Docker   Definition: Dockers , also known as prickers and dough dockers. Tools used to pierce holes in dough before baking. The purpose of this is to eliminate air bubbles and allow steam to escape during baking. Sometimes this is done to prevent the dough from rising too much.                                                                              Some more thoughts on pizza dough : Bursting dough - How to... read more