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Another Challenge!

post #1 of 13
Thread Starter 
Create a sauce that will work for Salmon, Chicken breast, and beef filet mignon.
post #2 of 13
1/4 cup mayonnaise
1 tsp vinegar
1/8 tsp turmeric
1 Tbsp ground mustard
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
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My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
Reply
post #3 of 13
Ok let me try this...

Veal stock reduction (glace de viande texture), infused with taragon.

I will even add veggies and starch that could go with all three.

Creamy mash with chives and bacon, buttered aspargus.
post #4 of 13
Compound butter: butter, lemon, garlic, dash of hot sauce, s&p

Or a vinaigrette.

Evoo
Orange juice and zest or lemon juice and zest--ooh even grapefruit would be good with a little brown sugar and tiny bit of cumin and coriander
minced garlic
salt and pepper

If you want an herb, I'd go thyme. Even Oregano. Basil would work with lemon, even on beef. I don't think I'd use basil with orange on beef

Tarragon would work but I find it overpowering.
post #5 of 13
Country Gravy? What? Just me? Oh OK.

I would do a red wine reduction with shallots, saffron, grains of paradise and a pinch of curry.
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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post #6 of 13
Thread Starter 
Oh yeah? Is that white or brown?
post #7 of 13
what are grains of paradise?
post #8 of 13
Red-Pepper Sabayon. Taste is great if done right
post #9 of 13
fig demi glace, wasabi demi, bernaise sauce, green tea demi
post #10 of 13
one sauce that works on all 3? i guess id have to go with a cognac-mustard sauce..possibly cream and a herb.......next:rolleyes:
post #11 of 13
Ok Kuan-
I guess I have a toss up on this one.....
either a roasted red pepper and garlic compound butter
or a teriyaki ginger glaze..... hmmmmm
I might even have to test this one.......LOL
Bon Vive' !
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Bon Vive' !
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post #12 of 13
Mike- do you put gravy on EVERYTHING? LOL LOL
Bon Vive' !
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Bon Vive' !
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post #13 of 13
Okay, how about this:
evo, red wine vinegar, sugar, crushed red pepper, crushed black peppercorns, dry mustard, crushed fresh garlic, little salt...

the above is part of a recipe that I already use...thinking of adding a little heavy cream to the mix..will try it and see..
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