Stocks, Sauces & Gravies

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1. Apple Horseradish Sauce (Recipe ID: 676)

   A simple yet exciting sauce.

2. Balsamic Vinegar Reductions (Recipe ID: 268)

   Cooking with an Extra Vecchio, Invecchio or even Traditional Balsamic is like making a wine sauce with fine vintage Bordeaux.  Its not that it wouldn’t taste good, but it would be wasteful because other far less expensive wines would work just as well.  It is possible to convert an inexpensive balsamic into a rich syrup by the process of reduction.

3. Chili Soy Dip For Pork (Recipe ID: 511)

   Spicy, yet easy.  Easy, yet spicy.

4. Cilantro/Pumpkin Seed Pesto (Recipe ID: 785)

   Use to prepare Roast Quail.  Can be prepared ahead and kept in refrigerator up to a week.

5. Court Bouillon (Recipe ID: 823)
6. Cuttlefish Sauce (Pasta con le Seppie) (Recipe ID: 931)

   In this recipe pasta is served with a  Black sauce made with cuttlefish ink.

    

7. Enchantress Circe Style Sauce (Pasta "Maga Circe") (Recipe ID: 1012)

   In this recipe, pasta is served with a “Magical” sauce. Circe transformed her enemies, or those who offended her, into animals through the use of magical potions. She was renowned for her knowledge of drugs and herbs. In this recipe we use a lot of “Magical” ingredients.

8. Homemade Horseradish Sauce Piedmont-Style (Recipe ID: 711)

   Easy to make and zippy to eat.

9. Homemade Horseradish Sauce Trentino-Style (Recipe ID: 712)

   Need Horseradish Sauce?  We have options!

10. Homemade Worcestershire Sauce (Recipe ID: 713)

    Amaze everyone with your own homemade version of this classic.

11. Icelandic Cocktail Sauce (Recipe ID: 515)

    Try as an alternative to traditional cocktail sauce.

12. Irish Horseradish Sauce (Recipe ID: 618)

    An Irish version of this versital sauce- try with poached salmon.

13. Lobster Fumet (Stock) (Recipe ID: 826)
14. Multi-Herb Pesto (Recipe ID: 363)

    Pesto used to mean  "pounded sauce," as in a motar and pestle that originally employed basil. It is also a sauce that can be made with a wide range of ingredients.

15. Pesto Sauce (Recipe ID: 228)

    THE sauce to make with fresh basil!

16. Ragu Bolognese (Meat Sauce) (Recipe ID: 195)

    Americanized version of the Northern Italian favorite.

17. Rouille (Recipe ID: 301)

    A mild version of the "rust" colored sauce most often served as a garnish for Bouillabaisse.

18. Shish Kebab Marinade (Recipe ID: 842)
19. Shrimp Remoulade (Recipe ID: 772)

    Remoulade sauce is speciality of creole restaurants.  The sauce can have a mayonaise, ketchup or oil base.  The version we offer here is an oil based sauce, sometimes called "red' remoulade, because of the Paprika and chili sauce.  Serve it with boiled shrimp on a bed of greens.

20. Tempura Dipping Sauce #2 (Recipe ID: 799)

    Rich dipping sauce, not only great with tempura or sashimi but excellent with fried fish as well.

21. Walnut and Mascarpone Cheese Sauce (Pasta Con Le Noci E Il Macarpone) (Recipe ID: 1024)

    In this recipe pasta is served with a creamy marscarpone, saffron and walnut sauce that is almost sinfully rich. Easy to make, with a subtle blend of flavors and a huge visual impact. You’ll love it and your guests will keep asking for more!

22. Wasabi Dipping Sauce (Recipe ID: 800)

    Although this sauce is intended for tempura, it's really good with any fried fish.