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Fish Seasoning and Rubs

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It is  said that cooking is an art, where baking is a science. While you might measure out baking spices for a new cake recipe, that isn’t the case with seafood. When it comes to the best fish seasoning herbs and spices, the world truly is your oyster.

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Blackened Salmon Rub

  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • ½ teaspoon white pepper
  • ½ teaspoon black pepper, ground
  • ¼ teaspoon thyme, ground
  • ¼ teaspoon, basil
  • ¼ teaspoon oregano

Fish Spice Rub

  • 3 tablespoons ancho chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • ½ teaspoon black pepper, ground

Fish Seasoning

  • 1 tablespoon dried basil
  • 1 tablespoon rosemary, crushed
  • 1 tablespoon parsley
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper, ground
  • 2 teaspoons sage, crumbled
  • 2 teaspoons thyme, crumbled
  • 2 teaspoons, oregano, crumbled
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder

Chesapeake Bay Seafood Seasoning

  • 4 teaspoons kosher salt
  • 2 teaspoons cayenne pepper
  • 2 teaspoons celery seed, ground
  • 2 teaspoons sweet paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons black pepper, ground
  • 2 teaspoons bay leaf, ground
  • ½ teaspoon allspice, ground
  • ½ teaspoon ginger, ground
  • ½ teaspoon nutmeg, grated or ground
  • ½ teaspoon cardamom, ground
  • ½ teaspoon cinnamon

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Pork Seasoning & Rubs

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We eat a lot of pork – pulled pork, pork chops, baby back ribs and more. It’s often less expensive than beef or chicken. Cooking pork the same way all the time can get pretty boring. You’ll want to check out these pork seasonings & rubs that go well with pork.  Go ahead and experiment on your own!

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Pulled Pork Rub

  • 1 cup brown sugar
  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 2 tablespoons dry mustard
  • 3 teaspoons cayenne pepper
  • 3 teaspoons black pepper, ground
  • 1 ½ tablespoons kosher salt

Baby Back Rib Dry Rub

  • 2 tablespoons paprika
  • 1 tablespoon dark brown sugar
  • 1 tablespoon orange zest
  • 1 tablespoon salt
  • 1 ½ teaspoons cumin
  • 1 teaspoon black pepper, ground
  • ½ teaspoon cayenne pepper

Pork Chop Seasoning

  • 3 tablespoons sweet paprika
  • 1 tablespoon black pepper, ground
  • 1 tablespoon kosher salt
  • 1 teaspoon brown sugar
  • ¾ teaspoon chili powder
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon cayenne pepper

 

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Wine and Cheese Pairing Guide

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Wine and cheese pairing possibilities are endless. Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin.

Pair crisp, acidic whites like Sauvignon Blanc and Pinot Grigio with soft, young cheeses such as goat cheese and mozzarella.

Full-bodied, buttery whites like Chardonnay complement sharp, semi-hard cheeses like Asiago and cheddar.

Light-bodied red wines traditionally accompany soft, milder-flavored cheeses. Consider Pinot Noir with Gouda.

Savory, fruit-forward wines like Merlot are a good choice for smoked cheeses.

Sweeter wines like Riesling or Malvasia are a pleasing contrast to most bleu cheeses (which also pair well with fruit-forward red wines such as Zinfandel).

Sparkling wines balance Creamy Brie and Camembert.

Cheese White Wines Red Wines
Asiago Prosecco, Pinot Grigio, Sauvignon Blanc  Chianti, Cabernet Sauvignon
Cheddar, Aged Cabernet Sauvignon
Fondue Reisling
Goat Cheese Sauvignon Blanc
Gouda, Smoked Syrah
Gruyère Pinot Noir
Manchego Grenache
Stilton Port
Triple Cream Chardonnay
 Beaufort  Syrah, Cabernet Sauvignon
 Bleu  Reisling, Sauterne  Meritage, Port
 Brie  Chardonnay, Chablis, Champagne, Rosé
 Bucheron  Sauvignon Blanc
 Burrata  Pinot Grigio  Chianti, Sangiovese
 Cambozola  Reisling, Chardonnay  Zinfandel
 Camembert  Rosé, Sauvignon Blanc, Chardonnay  Beaujolais, Cabernet Franc
 Cheddar  Sauvignon Blanc  Cabernet Sauvignon, Rioja
Chevre Sauvignon Blanc, Champagne, Gewurztraminer

Spring into Summer with Rosé Wines

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Why Rose Wines?  It pairs well with just about everything because it’s in the middle of the flavor profile. It’s not as heavy as a red or as light as a white. It versatile. You can buy a full spectrum of light to dark and sweet to dry rosés to fit anyone’s taste, even that picky friend that never seems to like any other glass of wine you pour for her.

Italy Rosé

Prosecco producers call their rosé sparkling wines Spumante (technically, Prosecco can only be made from white grapes). The best are lively 
and fruity. It is fragrant with summer fruit aromas, fresh and lively on the palate, dry, crisp and easy to drink.

California Rosé

Introduced in the 1970s, sweet White Zinfandel all but killed off dry rosé in California. But now there are dozens of dry rosés, usually in 
a relatively ripe style. White Zinfandels are considered part of the “blush wine” category of noticeably sweet, pale pink wines that often have very slight carbonation to give the wine a balance of acidity and some “liveliness”. Very often winemakers will blend aromatic varierties like Riesling, Gewürztraminer and Muscat to add to the fruity nose of the wine.

Spanish Rosé

Spain’s warm climate gives its Tempranillo- and Garnacha-based rosados deep color and ripe fruit flavors (strawberry and cherry, for instance). Rioja is a great source. The rosados are made like normal with a light, fruity style while the red wines made with the extra skins are darker in color and more deeply concentrated.

France (Provence) Rosé

Provence makes more than 140 million bottles of crisp pink wine per year. Within the rosé category you’ll find a variety of styles, some fuller, some lighter. Even within a single wine-producing region, such as Provence, rosés will display a range of colors, textures, and flavors. Yet all Provence rosés have some common characteristics: on the palate they tend to be fresh, crisp, bright, and dry. A typical American blush wine contains nearly seven times as much residual sugar per liter as a Provençal rosé. Provence rosé is by definition not sweet.

How to Pick the Most Flavorful Melon

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I love melons. Melons are the best during the late summer months. But most people cringe when confronted with choosing the perfect, flavorful melon. Choosing right, your honeydew, cantaloupe, casabas, or watermelon with be full of sweet, juicy flavor, and the wrong one, totally flavorless.

Melon flavor is directly linked to sugar development. Once a melon is picked from the vine, it ceases to sweeten. For the best flavor, melons must be picked when fully ripe, because that is when their sugar levels are at their peak. “Ripening” off the vine will typically not develop more flavor. Should you buy a melon “off season?” Since sugar development is dependent on hot weather, which typically occurs at summer’s end, you take greater risk at finding a flavorful melon other times of the year.

Here are 4 tips to selecting the best melon:

  • Weight: The densest melons – that is the heaviest ones for their size, have the most sugar and therefore are the most flavor.
  • Smell: Yes, smell your melon! It should be sweet and aromatic. When smelling a melon, do so from the stem end.
  • Knock-Knock: Yes, knocking on your fruit will tell you if it is sweet. If it has a hollow dull thump, the sweeter it is. Hard thuds, not so sweet.
  • Appearance: Generally look for smooth skin with consistent colors, except for the side that laid on the ground. And if it looks or feels a little soft, the melon is probably not good anymore.

Also, don’t be afraid to ask your grocer to help you select the best fruit. They are the experts.  They often will also slice one open for you to try.

Now for a bit of trivia, did you know – melons are not only fruits but more specifically, they are berries, just very large ones.

Glossary of Herbs and Spices

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Without herbs and spices, our foods would be bland and boring. Herbs and spices are critically important for flavoring and aromas. They appeal to our senses of taste, smell and visual.

Herbs are the leaves of the plant where spices are from the roots, bark or seeds. Some plants provide both herbs and spices like cilantro (leaves) and coriander (seeds). Some seasonings defy definition such as garlic and onions, and one of the most essential seasonings, salt is a mineral.

Whether herb, spice, bulb, or mineral, they are essential in setting the stage for a wonderfully aromatic, full-flavored and visually appealing dish.

Allspice

Type: Spice (Berries)
Aroma/Flavor: Cloves, cinnamon, and nutmeg
Cuisines: Caribbean and Middle Eastern
Dishes: Jerk seasoning, moles, pickling, sausage, curry powders. Stews and meat dishes. Cakes and desserts. Cincinnati-style chili.

Anise and Star Anise

Type: Spices (Seed, Flower)
Aroma/Flavor: Sweet, aromatic, licorice.
Cuisines: European, Australian/New Zealand, Peruvian
Dishes: Cookies, cakes, soups, stews, and liqueurs.

Basil (Genovese/Sweet & Thai)

Type: Herb
Aroma/Flavor: Sweet, menthol with subtle peppery and anise flavors. Thai basil is less sweet with a slight cinnamon scent.
Cuisines: Italian & Mediterranean. Thai.
Dishes: Tomato sauces, pizzas, curries, pork, vegetables, pesto sauces and salads.

Bay Leaf

Type: Herb
Aroma/Flavor: Slightly floral with a woody, astringent flavor and slightly minty aroma.
Cuisines: European, Mediterranean, American, Middle Eastern, Filipino, Indian and Pakistani
Dishes: Soups, stews, sauces, seafood, vegetables.

Caper

Type: Spice (Flower Bud)
Aroma/Flavor: Salty and briny.
Cuisines: Italian, French, Mediterranean
Dishes: Salads, pastas, meat dishes, sauces, picatas, tarter sauce, garnish.

Capers are typically added at the very end of cooking and are a good substitute for anchovies.

Caraway

Type: Spice (Seed)
Aroma/Flavor: Pungent anise-like, tangy and sweet
Cuisines: Eastern European, Middle Eastern, Indian.
Dishes: Rye bread, desserts, liqueurs, sausage, sauerkraut, cabbage, cheese, and soups.

Cardamom

Type: Spice (Seed)
Aroma/Flavor: Strong, intense floral aroma and slightly citrusy. Black cardamom is slightly smoky.
Cuisines: Scandinavian, Asian, South Asia
Dishes: Sweet dishes, curry, breads, drinks

Celery

Type: Spice (Seed)
Aroma/Flavor: Salty, slightly bitter with an aroma like parsley.
Cuisines: Common among many cuisines.
Dishes: Soups, stews, stuffing, casseroles, cocktails, brines.

Chervil (aka French Parsley)

Type: Herb
Aroma/Flavor: Parsley-like, yet more delicate with a faint taste of anise
Cuisines: French
Dishes: Poultry, soups, sauces, seafood, vegetables and fines herbs.

Chives

Type: Herb
Aroma/Flavor: Very mild onion with a hint of garlic
Cuisines: French, Swedish
Dishes: Garnish, fines herbs, mashed potatoes, stews, eggs, asparagus, seafood.

Chicory

Type: Herb and spice (root)
Aroma/Flavor: Bitter
Cuisines: French, Mediterranean, Louisianan
Dishes: Coffee (root), salads, hor d’ouerves.

Chicory is cultivated for its leaves and eaten raw in salads and includes radicchio, sugarloaf and Belgian endive.

Cilantro (aka Chinese Parsley)

Type: Herb (Spice is under coriander)
Aroma/Flavor: Very pungent aroma with a distinctive, waxy, citrusy and parsley flavor.
Cuisines: Asian, Mexican, Indian, Caribbean, and North African.
Dishes: Chutneys, guacamole, salsas, salads

Chili Powder

Type: Seasoning blend of spices
Aroma/Flavor: Deep red coloring that adds spicy, smoky flavors.
Cuisines: Mexican, Tex-Mex, American.
Dishes: Chili, meats, barbecue.

Cinnamon

Type: Spice (Bark)
Aroma/Flavor: Unique, hot aromatic and flavorful profile.
Cuisines: Common amongst many cuisines.
Dishes: Cakes, cookies, desserts, and savory dishes of chicken and lamb.

Clove

Type: Spice (Flower)
Aroma/Flavor: Pungent, bitter woody aroma.
Cuisines: Asian, African, Middle Eastern and American.
Dishes: Pork/ham, pies, cookies, cakes.

Coriander

Type: Spice (Seed)
Aroma/Flavor: Sensual, musky aroma with a somewhat citrusy tang. Earthy with notes of butter and thyme.
Cuisines: Common amongst many cuisines
Dishes: Salsa, guacamole, pickling, breads, beer, curries.

Cumin

Type: Spice (Seed)
Aroma/Flavor: Highly distinctive adding an earthy warm feeling and a depth of flavors.
Cuisines: South Asian, North African, Mediterranean, Latin American, Mexican and of course in Tex-Mex cuisines.
Dishes: Chili, curry, gravies, pickling spices and some pastries.

Dill

Type: Spice (Seed)
Aroma/Flavor: Aromatic with grassy aroma and similar flavor profile as caraway with grassy notes.
Cuisines: American, European and Middle Eastern
Dishes: Fish, soups, pickled foods

Fennel

Type: Vegetable, herb and spice (seed)
Aroma/Flavor: Similar to anise with a mellow licorice flavor. As a vegetable, the bulb is crisp and celery-like but more pungent.
Cuisine: Mediterranean, Italian, Chinese, Scandinavian
Dishes: Fish, sausages, baked goods and liqueurs. Also key ingredient in Chinese five spice, mirepoix and herbes de Provence.

Fenugreek

Type: Vegetable, herb, spice (seed)
Aroma/Flavor: Sweet, nutty, caramel, and maple syrup with hints of celery. Rich rounded aroma with a slight biting smell.
Cuisines: India, North Africa and Middle Eastern
Dishes: Curries, dry rubs, salads, breads, yogurt

Garlic

Type: Bulb
Aroma/Flavor: Powerful, pungent flavor and aroma that is warm, sweet and spicy.
Cuisines: A staple in most cuisines
Dishes: Used with almost every food group except sweets (unless you consider Garlic Ice Cream from Gilroy, the garlic capital of the world, a treat!)

Ginger

Type: Spice (root)
Aroma/Flavor: Floral with citrusy, soapy, a bit musty with earthy notes.
Cuisines: Asian, European, North African, European, Caribbean, Indian
Dishes: Drinks, desserts, and savory dishes.

Gotchukaru

Type: Spice (fruit)
Aroma/Flavor: hot, sweet, and slightly smoky.
Cuisines: Korean
Dishes: Kimcho, galbi, tofu, bulgogi, teokbokki

Horseradish

Type: Spice (root)
Aroma/Flavor: Very sharp, tangy and pungent with a very sharp, hot biting taste.
Cuisines:
Dishes: As a condiment for prime rib, fish and added to sauces and drinks.

Juniper Berries

Type: Spice (seed)
Aroma/Flavor: Spicy, piney aroma with a fresh, green, sweet, resinous flavor.
Cuisines: Mostly northern European, particularly Scandinavia plus Germany, Polish, Czech, Austrian and Hungarian
Dishes: Primary ingredient to make gin.

Lavender

Type: Herb (Flower)
Aroma/Flavor: Floral, and slightly sweet with hints of mint
Cuisines: French
Dishes: Desserts, Herbs de Provence

Mace

Type: Seed (cover of the nutmeg seed)
Aroma/Flavor: Similar to nutmeg but is more delicate in favor.
Cuisines: Used in a wide variety of cuisines from Asia to Europe
Dishes: Desserts to savory items such as soups and roasts.

Marjoram

Type: Herb
Aroma/Flavor: Wild marjoram has a thyme like aroma and sweet marjoram has a distinct, oregano-like scent.
Cuisines: All
Dishes: Often used to season stews, soups, sauces and dressings.

Mint

Type: Herb
Aroma/Flavor: Pungent, sweet menthol aroma. Many varieties exist such as chocolate mint, with hints of chocolate flavors and aroma.
Cuisines: Frequently found in American, British, and Middle Eastern Cuisines.
Dishes: Cocktails, teas, and lamb dishes.

Mustard

Type: Seed
Aroma/Flavor: Sharp, hot and pungent flavor
Cuisines: Popular across Asian, Africa, Middle East, Europe and America
Dishes: Popular in dressings, sandwiches, steaks, dressings and sauces and as a condiment.

Nutmeg

Type: Spice (seed)
Aroma/Flavor: Piney and citrus aromas with a sweet/bitter tastes
Cuisines: Used across a wide variety of cuisines
Dishes: Desserts, soups and savory dishes

Oregano

Type: Herb
Aroma/Flavor: Warm, slightly bitter and peppery taste.
Cuisines: Most common in Mediterranean, Middle Eastern, Italian and Latin American cuisines.
Dishes: Many sauce and meat recipes

Paprika

Type: Spice (fruit)
Aroma/Flavor: Hungarian paprika has a sweet smoky flavor. Spanish paprika is less sweet, and smokier.
Cuisines: American, Hungarian, Spanish, India, Middle East.
Dishes: Rice, stews, goulashes, sausages, and meats

Parsley

Type: Herb
Aroma/Flavor: Fresh, peppery with a slight anise- taste.
Cuisines: American, Italian, Greek, French, and Middle Eastern
Dishes: It is frequently used in soups, stews, egg dishes and stocks.

Pepper – Cayenne

Type: Spice (fruit)
Aroma/Flavor: Hot, pungent, with tobacco and hay-like aroma
Cuisines: Italian, Indian, Caribbean, Mexican and Asian cuisines
Dishes: Stews, chili’s, and meats

Pepper – Black or White

Type: Spice (fruit)
Aroma/Flavor: Hot, biting, woody taste
Cuisines: A common ingredient in most cuisines
Dishes: A common ingredient in a wide variety of dishes

Rosemary

Type: Herb
Aroma/Flavor: Distinctive woody, piney aroma with a bitter, astringent taste
Cuisines: Italian, Mediterranean, and French
Dishes: Roast meats and vegetables

Saffron

Type: Spice (flower)
Aroma/Flavor: metallic honey with grassy or hay-like notes that also adds an orange-red hue to dishes.
Cuisines: Mediterranean, Middle Eastern, Indian and Spanish cuisines
Dishes: Biryani, breads, risotto, paella, and meat stews.

Sage

Type: Herb
Aroma/Flavor: Highly aromatic with a woody, piney, peppery and medicinal flavor
Cuisines: Italian, Balkan, French and Middle Eastern cuisines
Dishes: Poultry, sausages, and fish

Savory – Winter & Summer

Type: Herb
Aroma/Flavor: Medicinal, grassy, minty with a warming taste. It has a resinous aroma similar to thyme. Summer savory is milder than winter savory.
Cuisines: European cuisines
Dishes: Bread, beans, vegetables, eggs, condiments, gravy, soup, and stuffing, venison

Star Anise

Type: Spice
Aroma/Flavor: Resembles anise in flavor and imparts a stronger, slightly more bitter licorice flavor.
Cuisines: Chinese, Indonesian, and Vietnamese cuisines
Dishes: Meats, duck, fish, eggs, pastry, pears, poultry, pork, and pumpkin.

Sumac

Type: Spice (berries)
Aroma/Flavor: Tart, lemony flavor
Cuisines: Middle Eastern
Dishes: Salads, meats, and drinks

Tarragon

Type: Herb
Aroma/Flavor: Licorice-like flavor and aroma but not as intense as anise or star anise. Earthy with mint notes.
Cuisines: French, Middle East
Dishes: Drinks, stews, sauces, dressings and vinegar.

Thyme

Type: Herb
Aroma/Flavor: Minty, peppery with a hint of cloves.
Cuisines: European, Mediterranean
Dishes: Dressings, stews, sauces, poultry and much more.

Turmeric

Type: Spice (root)
Aroma/Flavor: Pungent, bitter flavor with mildly aromatic scents of orange and ginger
Cuisines: Southeast Asian
Dishes: Curry

Vanilla

Type: Spice (bean pod, seeds)
Aroma/Flavor: Quite distinctive in flavor and aroma with a delicate, sweet and rich flavor. Exceptionally fruity and rum like fragrance.
Cuisines: American, Mexican, and European
Dishes: Desserts

Wasabi

Type: Herb
Aroma/Flavor: Highly pungent, sharp, hot mustard flavor with heat that is short lived.
Cuisines: Japanese
Dishes: Sushi

Watercress

Type: Herb
Aroma/Flavor: Bitter tang that is very hot and spicy yet little aroma.
Cuisines: British, French
Dishes: Salads and garnishes

Beef Seasoning & Rubs

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Various cuts of beef can use different  beef seasonings. You have the basic “Salt & Pepper” camp that only uses these two ingredients. Still, there are other ‘camps’ for additional seasoning, whether you want some smokiness or more robust spice. And different cuts call for different rubs, but many are interchangeable.

When to season is also essential to understand. If you season meat too early before cooking, the salt will draw out the moisture, meaning a less juicy piece of meat. However, if you season just before cooking, the seasoning will help to impart flavor into the meat. On the other hand, if you sear the meat and then season it, the sealed meat will not release any juice.

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Tri-Tip Beef Rub

  • 2 ½ tablespoons paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon black pepper, ground
  • 1 tablespoon oregano, crumbled
  • 1 tablespoon thyme, crumbled
  • 1 teaspoon cayenne pepper
  • 2 tablespoons espresso, ground

Beef Rib Roast Rub

  • 2 tablespoons lemon-pepper
  • 2 tablespoons sweet paprika
  • 1 tablespoon garlic salt
  • 2 teaspoon rosemary, crushed
  • 2 teaspoon cayenne pepper

Basic Steak Seasoning

  • 1 teaspoon kosher salt
  • 4 teaspoons smoked paprika
  • 2 teaspoons black pepper, cracked
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon coriander, ground
  • ½ teaspoon turmeric
  • 1 teaspoon cumin, ground
  • ¼ teaspoon cayenne pepper

Hamburger Seasoning

  • 2 tablespoons smoked paprika
  • 2 ½ teaspoons kosher salt
  • 2 teaspoons black pepper, ground
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon espresso, ground
  • ¼ teaspoon cayenne pepper

 

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Hollandaise Sauces – Rich Creamy Sauce

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Hollandaise Sauces

Hollandaise sauce is a rich creamy sauce that uses butter as a base and is generally thickened with egg yolks. This sauce is often flavored with cayenne pepper, peppercorns, lemon, or vinegar. They can be made into secondary sauces such as mousseline, bearnaise, maltaise. Hollandaise sauces are often served with eggs, vegetables, or poultry.

Mousseline Sauce

Mousseline is a luxurious, light, smooth and very rich version of a classic Hollandaise sauce but uses heavy cream that has been whipped and airy. The mousseline needs to be served with other equally delicate textured foods, like fish and eggs.

Béarnaise Sauce

Béarnaise sauce is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a pinch of black pepper. The difference between it and Hollandaise is only in the flavoring: Béarnaise uses chervil, shallot, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne.

Maltaise Sauce

Maltaise sauce is a classic sauce made by adding the juice of blood oranges to a basic Hollandaise. This sauce is traditionally served with asparagus.

Red Sauce

Red sauces use a tomato base and are thickened with purees, a reduction, or a roux. Red sauces can be flavored with meat stock, mirepoix, or salted pork. Other sauces commonly made from red sauce include puttanesca, Creole or Spanish sauce. Red sauces are very versatile and can be served with nearly everything, including pasta, vegetables, fish, beef, veal, poultry, or polenta.

Other French Sauces

Mayonnaise is a French word for a thick, creamy sauce or dressing commonly used on hamburgers, sandwiches, salads, and with French fries. It forms the base for various other sauces, such as tartar sauce, rouille, fry sauce, and remoulade.

Beurre blanc is a warm emulsified butter sauce made with a reduction white wine, typically, Muscadet and shallots into which softened whole butter is whisked in off the heat to prevent separation. The small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor a base for other sauces.

Espagnole Sauce
Veloute Sauce
Bechamel Sauce

Béchamel Sauces – A White Milk-based Sauce

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Bechamel sauce

Bechamel sauce, also known as white sauce, uses milk as a base and is thickened with a white roux. Bechamel sauces are commonly flavored with shallots, onion, nutmeg, or pepper. Other sauces that are made with béchamel include Mornay sauce, cheese sauces, or cream sauces. Bechamel based sauces are often served with egg, pasta, poultry, vegetables, or egg.

Mornay Sauce

Mornay is a béchamel sauce with shredded or grated cheese added. Some versions use different combinations of Emmental cheese, Gruyère, white cheddar or even Parmesan cheese. A Mornay sauce made with cheddar cheese is commonly used to make macaroni and cheese.

Soubise Sauce

Soubise is an onion-based sauce thickened with Béchamel sauce, cream or pounded cooked rice. It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It has many versions but the simplest including just onions, butter, and cream.

Espagnole Sauce
Veloute Sauce
Hollandaise Sauce (and red sauce)

Velouté Sauces – The Classic White Sauce

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Veloute Sauces

Veloute sauces generally are white sauces that use fish, chicken, or another white stock as a base. These sauces are thickened either egg yolks, a roux or cream. Veloute sauces are often served with lighter dishes such as pasta, fish, vegetables, fish, or poultry.

White Bordelaise

White Bordelaise sauce is a bordelaise sauce where white stock and white wine are used. It is often served with chicken or veal

Ravigote Sauce

Ravigote sauce is a traditional, lightly acidic sauce, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or or a velouté, with herbs. Often Dijon mustard is added. The cold sauce version is based on a vinaigrette. In general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs like chives, chervil and tarragon. These are generally served with mild flavored proteins or those that have been boiled or poached, such as poultry, fish, or eggs.

Suprême sauce

Suprême sauce is a classic and popular “daughter sauce” made from the mother sauce velouté, then thickened with a cream reduction. A small amount of lemon juice is commonly added. In many cases, finely chopped and lightly sautéed mushrooms are added. It is a French version of a country gravy. You’re likely to see Supreme sauce served in dishes with mushrooms, like dishes where you saute a chicken breast or a pork chop.

Espagnole Sauce
Bechamel Sauce
Hollandaise Sauce (and red sauce)

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