Rogue Sauce Recipes
BEST EVER SALMON SAUCE
I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.
Provided by tealdawg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.
Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g
WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
ROGUE SAUCE
This is a hearty meat sauce that is perfect with your favorite pasta. Make some for now and freeze some for later!
Provided by JackieOhNo
Categories Sauces
Time 2h15m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a 5-quart saucepan, brown sausage in oil; push sausage to one side and add beef. Crumble beef with a fork until it loses is red color. Stir in onion, garlic, tomatoes, tomato paste, and basil; simmer for 2 hours; add salt and pepper.
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- Heat olive oil in a medium saucepan over medium heat. Add onion, carrot, and celery; cook and stir until the onion becomes translucent. Add ground beef, cook and stir until browned.
- Add a pinch of salt and red wine, stir, and let it evaporate. When all the liquid is gone, add tomato sauce, stir, season with coarse salt to taste. Cover and let simmer very slow at low heat for an hour or a little more. Stir the sauce occasionally to ensure that it's not beginning to stick on the bottom.
- Serve tossed with broad, flat pasta – such as tagliatelle – cooked according to package directions. Top with Parmigiano Reggiano and parsley if desired.
CHEF THOMAS KELLER’S BEURRE ROUGE RECIPE - 2021 - …
From masterclass.com
4/5 (4)Estimated Reading Time 6 mins
- 1. Make an herb sachet by placing the parsley stems, thyme, pepper-corns, and bay leaf on top of a small square of cheesecloth. Fold the short sides of the square in towards the center, then roll into a sachet. Wrap kitchen twine twice around one end of the sachet, twice around the other end, and tie a slipknot in the center.
- 3. Simmer over medium-high heat until the liquid has reduced by half, about 20 minutes. Strain the reduction through a sieve into a small saucepan while squeezing the vegetables against the side of the medium saucepot with a spoon to release as much of the reduction as possible. Tip the vegetables into the sieve, and finish straining.
- 4. To complete the beurre rouge, simmer the reduction in the small saucepot over medium-high heat until large bubbles form and the consistency becomes more syrupy, lightly coating the bottom of the saucepot.
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