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Condiments and Sauces
Slow Cook
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Saveur (4)
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10/24/2000
Chanterelle Butter
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
Issue #36
10/23/2000
Sorrel Sauce
When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin the sauce and give it a richer flavor.
Issue #35
06/28/2007
Egg–Caper Sauce
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Issue #13
01/23/2007
Port Sauce
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
Issue #3
03/24/2009
Doppelbock Wild Mushroom Gravy
The beer in this stuffing recipe enhances the wild mushrooms, creating a deep, earthy flavor.
Does Not Apply
Source: Homebrew Chef