All posts by The Saucemaster

About The Saucemaster

I've followed the food show circuit for years, charted the winners, and personally tested the cooking sauces. Though there are literally thousands of items represented at the food shows, I've only selected the top gourmet sauces in their category for your cooking and dining pleasure.
  • Acetaia Leonardi Saba
    Have you ever heard of Saba?

    We’ve been selling Acetaia Leonardi Saba for years and receiving rave reviews from home cooks and professional chefs alike. What is Saba – a quick review Saba is an ancient Greco/Roman culinary condiment and sweetener made from...

    • Posted June 4, 2019
    • 0
  • Muhumarra w/foccacia
    Muhummara -Walnut-Garlic Spread

    In the United States we are still discovering many of the wonderful and unusual combinations of spices and foods from the Middle East. Walnuts and garlic may seem to be an unlikely combination but we assure you...

    • Posted June 1, 2019
    • 0
  • Fruit Kabobs
    Grilled Fruit Kabobs w/Chocolate Sauce Drizzle

    This is the perfect way to top off a delicious barbecue with family and friends. It’s simple and easy and everyone can join in on the fun of preparing, grilling and drizzling their own kabobs. Your job...

    • Posted May 29, 2019
    • 0
  • Scallops with White Wine Sauce
    How to Use Wine to Make a Sauce

    To Wine or Not to Wine, that is the Question When in Rome, do as the Roman’s do. And fortunately for the modern world, the Romans added wine to their cooking and sauce. The rest of the...

    • Posted May 26, 2019
    • 0
  • Peeling and Deveining Shrimp
    Prepping Shrimp for the Barbie

    There’s no reason to be scared of peeling and deveining shrimp. It’s supper easy. Save a few dollars and put it towards more shrimp by doing it yourself. This method, from Sunset Magazine, will show you how easy...

    • Posted May 23, 2019
    • 0
  • Grapes for making VerJus
    VerJus – Rediscover an Ancient Secret

    A New Old World Culinary Adventure We’re very excited to introduce you to a product that is new to us but is a very ancient cooking ingredient, VerJus. It was very popular during medieval times and used...

    • Posted May 20, 2019
    • 0
  • French Onion Soup
    Hearty Onion Soup

    For an onion soup that lingers in your mind long after the last spoonful is gone… … try this creamy blend of caramelized onions that’s puréed with Riesling wine and a dash of sherry, along with the...

    • Posted May 17, 2019
    • 0
  • Paella with Saffron
    The Mystery of Saffron Explained

    A Guide to Saffron Saffron is a spice, but not just any spice – it is in fact the most expensive spice in the world. But what makes it so expensive and how can we use it...

    • Posted May 14, 2019
    • 0
  • Hollandaise Sauce with Asparagus and Capers
    A Guide to Capers

    The caper is one of those foods that a majority of people outside Europe have either never heard of or that have no idea what it is. Yet its distinctive flavor can make the difference between an...

    • Posted May 11, 2019
    • 2
  • Wine Bottles
    A Guide to Types of Wines for Cooking

    White Wines Dry white wines are best used with poultry, veal, and fish. Beurre Blanc Sauces Sauvignon Blanc Muscadet Reduction Sauces and Pan Sauces Sauvignon Blanc Chardonnay Poaching, Steaming, Sautéing, Stir-Frying Pouilly Fume Chenin Blanc Pinot Blank...

    • Posted May 8, 2019
    • 0