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Posts filed under 'Sauce'

Poached Salmon with Caper Dill Sauce

Poached Salmon

  • 3 c clam juice
  • 1 750ml bottle Sauvignon Blanc or other dry white wine
  • 1 half lemon, thinly sliced
  • 4 sprigs fresh dill
  • 4 sprigs fresh tarragon
  • 1 dozen whole peppercorns
  • 4 8 oz. salmon filets

Combine first 6 ingredients in a deep saute pan. Bring to a simmer and allow to simmer for 5 minutes. Add salmon filets and allow to cook until just opaque in the center, about 7 minutes. Serve on a bed of lettuce and garnish with fresh dill and lemon slices.

Caper Dill Sauce

  • 2 tbsp chopped capers
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 3/4 c creme fraiche

Combine first 3 ingredients. Slowly fold in creme fraiche. Do not overmix or the sauce will thin. Set aside and allow flavors to come together while you make the salmon.

Add comment May 15th, 2007

Emulsion Sauces (Part 2 of 6)

When Auguste Escoffier reclassified Carême’s mother sauces, he replaced Allemande with egg-based emulsions and called them Hollandaise and Mayonnaise. In fact, this Mother Sauce encompasses all of the emulsified sauces such as Béarnaise, Russian salad dressing, and Aioli. An emulsion is a mixture of two unblendable substances. The emulsion sauces are mixtures of oil and water stabilized with egg yolk lecithin.

Continue Reading Add comment June 20th, 2006

The Five Mother Sauces (Part 1 of 6)

We see so many sauces with dishes served today — tomato sauce, mushroom sauce, Béarnaise sauce, marsala sauce, and vin blanc sauce to name just a few. Some may even seem quite similar. For example, both Alfredo sauce and Mornay sauce are made by mixing a roux with warm cream or milk. Do these sauces all link up somewhere along the line? Of course they do, and we call them the Mother Sauces.

Continue Reading 1 comment June 16th, 2006


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