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Old 10-31-2011, 03:00 PM
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Default Let's Talk ... Sauces, Dips, Gravies Etc.

This Letís Talk will focus on Sauces, Dips, Gravies Etc. Anything that you put on something or dip something into etc.

We have some people on this forum that make AMAZING Sauces, Dips, and Gravies.

Please share your tips, techniques and secrets to success.

Pictures and recipes are optional but always welcome.


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Old 10-31-2011, 03:37 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

For sauces, simple slow reduction. Or, build on a solid base and remember, more color, more flavor. Finish with butter!!
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Old 11-01-2011, 01:33 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

I made this http://netcookingtalk.com/forums/sho...80&postcount=2 beurre blanc sauce (first one posted) for the first time the other night. It won't be the last time. It was the perfect sauce to go with scallops. I did add some parsley. It's tangy, creamy, and very rich.

It's a tricky little sauce. The sauce was just fine until I put the scallops on top of it (scallops must have been too hot) and it broke just a bit around the edges of the scallops. Lesson learned.

Now I'm thinking about some variations and putting it over fish. Any ideas? I thought about capers, but now that I've tasted the sauce, capers might make it too tart. Maybe some diced tomatoes, or does that make it another sauce altogether?

I also want to try some chimichurri (sp?). Does it go well with anything besides steak?
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Old 11-01-2011, 01:35 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Quote:
Originally Posted by UncleRalph View Post
For sauces, simple slow reduction. Or, build on a solid base and remember, more color, more flavor. Finish with butter!!
I sometimes add small pieces of frozen butter right at the end.
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Old 11-01-2011, 03:34 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

[QUOTE=Cooksie;249166]I made this http://netcookingtalk.com/forums/sho...80&postcount=2 beurre blanc sauce (first one posted) for the first time the other night. It won't be the last time. It was the perfect sauce to go with scallops. I did add some parsley. It's tangy, creamy, and very rich.

It's a tricky little sauce. The sauce was just fine until I put the scallops on top of it (scallops must have been too hot) and it broke just a bit around the edges of the scallops. Lesson learned.

Now I'm thinking about some variations and putting it over fish. Any ideas? I thought about capers, but now that I've tasted the sauce, capers might make it too tart. Maybe some diced tomatoes, or does that make it another sauce altogether?

I also want to try some chimichurri (sp?). Does it go well with anything besides steak?[/QUOTE]

Like pesto (& cilantro ;-)), I like chimichurri in small doses. You can use it on chicken, pasta, as a marinade, dipping sauce (shrimp or egg rolls might be interesting), pizza etc.

P.S. Speaking of scallops, thought I'd pass this along for the scallop & caper lovers.

Angel Hair Pasta w/ Scallops & Arugula

http://www.williams-sonoma.com/recip...d-arugula.html
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Old 11-01-2011, 03:35 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Quote:
Originally Posted by Cooksie View Post
I sometimes add small pieces of frozen butter right at the end.
that is referred to as mounting the sauce.

Buerre Monte (bhure mon'tay) is another butter sauce, not too unlike a Buerre Blanc, but it is a supper simple emulsion of butter and water, a little salt and is GREAT for poaching shellfish, or as a sauce.

Pro Tip: If you have a butter sauce that breaks, ad a couple of drops of cold water and wisk it, it will come right back together
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Old 11-01-2011, 05:04 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Quote:
Originally Posted by UncleRalph View Post
Pro Tip: If you have a butter sauce that breaks, ad a couple of drops of cold water and wisk it, it will come right back together
Excellent tip, Uncle Ralph! One that I'm sure I'll forget when it happens to me again!

Lee
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Old 11-01-2011, 05:06 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Quote:
Originally Posted by Cooksie View Post
Now I'm thinking about some variations and putting it over fish. Any ideas?
Cooksie, maybe a little fresh dill?

Lee
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Old 11-01-2011, 05:28 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

that is applicable to hollandaise, too (uncle ralphs pointer i mean)~
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Old 11-01-2011, 05:57 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

WONDERFUL TIPS!!
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Old 11-02-2011, 12:11 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

CC - thanks for the link. That scallop dish looks delicious.

UR - great tip on how to rescue a sauce. Now, I've got to try poaching something in the Burre Monte, maybe some cod.

QSis - fresh dill is hard to find around here, but that sure sounds good.
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Old 11-02-2011, 12:26 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Quote:
Originally Posted by Cooksie View Post
I made this http://netcookingtalk.com/forums/sho...80&postcount=2 beurre blanc sauce (first one posted) for the first time the other night. It won't be the last time. It was the perfect sauce to go with scallops. I did add some parsley. It's tangy, creamy, and very rich.

It's a tricky little sauce. The sauce was just fine until I put the scallops on top of it (scallops must have been too hot) and it broke just a bit around the edges of the scallops. Lesson learned.

Now I'm thinking about some variations and putting it over fish. Any ideas? I thought about capers, but now that I've tasted the sauce, capers might make it too tart. Maybe some diced tomatoes, or does that make it another sauce altogether?

I also want to try some chimichurri (sp?). Does it go well with anything besides steak?

When it comes to fish, I like a pretty clean taste, like topping it off w/ a compound butter or salsa, i.e. strawberry/avocado/red onions/lime or lemon juice. I have a bunch of compound butter & various pesto ideas. Will go through my collection.
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Old 11-02-2011, 11:29 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Well, I had this dip at a friend's (she posts here as "Lee's Bud") potluck party. A party where a lot of great cooks brought some great food. The only person I knew at the party were the hostesses.

I tried just about everything, but this simple little, unassuming dip stood out so much, that I sought out the woman who brought it. Introduced myself, told her how great her dip was, and asked her for the recipe.

She didn't "do the internet", so she took my name and address and sent me the recipe for the dip.

It is unexplainably delicious!

Lee


Jean's Bean Dip

1 can refried beans
1 lg. block cream cheese (softened in microwave)
1 lg. sour cream
1/2 pkg. taco seasoning mix
7 drops Tabasco sauce
1 teas. crushed red peppers
1 pkg. shredded sharp cheddar cheese
1 pkg. shredded monterey jack cheese

Mix everything except shredded cheeses. Add 1/2 the batter into dish, add the shredded cheeses, top with the other 1/2 of the batter.

Bake at 350 for 40-45 minutes.

Serve with nacho chips or toasted pita
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Old 11-03-2011, 07:49 AM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

I would have to say this is one of my favorites. I use it as a sauce over tequila chicken, I have use it as a sauce with shrimp and pasta, and as a dipping sauce for tortilla chips. I think it would be good on cardboard. LOL

http://netcookingtalk.com/forums/showthread.php?t=15012
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Old 11-03-2011, 11:09 AM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Avocado Dip
Cream cheese
sour cream
mashed avocado
garlic powder
diced red onion
lime juice or Tabasco
Crabmeat - optional
Top w/ diced tomatoes and shredded Jack cheese, if desired.
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Old 11-05-2011, 01:13 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Come Back Sauce
http://netcookingtalk.com/forums/sho...75&postcount=1

I've never had this, but it's supposed to be so good that it makes you want to Come Back for more. It supposedly originated in Mississippi and is a cross between remoulade and thousand island dressing. It's used as a dip for everything from fries to onion rings to fried chicken tenders. It's also used as a sauce for burgers, crab cakes, and anything else you can think of.
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Old 09-21-2012, 03:17 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

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Let's get sauced!! LOL Tiz the season again. Never to early to think about the holidays! Are you making a pot of sauce for the freezer to use later? Making gravy for the holiday bird? What dip will you be serving to keep people from nipping a tugging at the holiday bird or roast?
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Old 09-21-2012, 08:37 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

frank's-spiked bleu dip fer the veggie tray. maybe another bechamel-based sauce this year, (cheese), fer cooked veggies, if we're havin' broccoli/cauliflower.

devin contributes when i cook, so i'll give him simplistic tasks.
my family, we usually make gravies together. can't fathom a holiday sans a gravy. my Mom & Vinny used jarred. i was so sad!

maybe i'll make a crabmeat dip. my nephews could make that w/ me.

if i stay over, i'll make sausage gravy 'er eggs benedict fer breakfast.
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Old 08-11-2014, 12:29 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc



I have been thinking of trying avgolemono sauce over some pan fried flounder. I love lemony, and I've heard people rave about the avgolemono soup. Sauce sounds intriguing...lemony, airy (much more so than hollandaise), creamy, rich...sounds great to me.

I've been looking at different recipes but haven't chosen one yet. Will post it when I do.

I do love fish without sauce, but I eat a lot of fish, so a little variation is needed every once in a while to keep it interesting.
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Old 08-12-2014, 09:55 AM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Quote:
Originally Posted by Cooksie View Post


I have been thinking of trying avgolemono sauce over some pan fried flounder. I love lemony, and I've heard people rave about the avgolemono soup. Sauce sounds intriguing...lemony, airy (much more so than hollandaise), creamy, rich...sounds great to me.

I've been looking at different recipes but haven't chosen one yet. Will post it when I do.

I do love fish without sauce, but I eat a lot of fish, so a little variation is needed every once in a while to keep it interesting.
Had to look up that sauce, Cooksie. Yum, looks delicious!

Lee
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Old 08-12-2014, 02:20 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

All the recipes are basically the same. I think I'm going to use the one in Frugal Gourmet.

Q-Sis, the soup sounds wonderful too.

ETA - Bought some tomatillos and am going to make the burned tomatillo salsa from the Adillo/MexicoKaren link.
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  #22  
Old 08-13-2014, 04:57 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

I've started saving de-fatted pan drippings from roasted or grilled meats. I freeze them flat in a ziplock bag. When I want a burst of flavor, I can break off a piece and toss it in.
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Old 08-13-2014, 05:26 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

for brown/dark gravies/sauces, here's my secret....

when I don't have anything else to do.....I make a roux.
and slowly cook it to a brown. this cannot be rushed, this takes time.

no, you really can't just turn up the knob and make it happen faster....

then I form it into a roll, wrap it in aluminum foil, and freeze it.

then, whenever you get some pan juices/whatever and get to salivating over a nice sauce, just whack off a chunk of the frozen dark roux and whisk away.

not thick enough? whack off a bit more of the frozen stuff.... way more faster than making another tablespoon of dark roux from scratch.
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  #24  
Old 08-13-2014, 06:20 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

Frozen meat drippings I do, but I usually keep them separate. Might be kinda neat to mix them all up and freeze them. Is that what you do, Kimchee?

Frozen roux, ChowderMan???? BRILLIANT!! You ought to send that tip into Cook's Illustrated. Seriously.

Lee
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Old 08-13-2014, 07:08 PM
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Default Re: Let's Talk ... Sauces, Dips, Gravies Etc

First things first. This might sound a little off-topic, but;

I think that the really true secret to making the most perfect gravies & sauces that you can make, starts with the equipment.

It can be a big deciding factor as to how your gravies or sauces come out. First, you might want to acquire one of the pans pictured below.

They are called sauciers (pronounced sacias). They are perfectly flat on the stove's surface and are excellent pieces of equipment for making successful gravies & sauces! I have the first two Emerilware pans pictured below.

But what truly sets them apart from ordinary skillets and pots is that they all have ROUNDED corners on their bottoms. This feature allows you to reach every part of the pan's interior when making your rouxs for gravies and sauces.

A silicone spoonula or wire whip helps to achieve a better tasting perfect gravy because the saucier's round corner let you reach EVERY inch of the pan so that everything gets incorporated into the mixture, and that there are no missed parts of the product, resulting in velvety smooth sauces & gravies.
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