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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.
  • Beef Tenderloin
    Dried Cherry Cognac Glace for Beef

    This sauce is a delicious compliment to a holiday meal, especially when it comes to fork tender beef cuts. It adds the perfect sweet taste of cherries blended with cognac into a rich smooth sauce that will...

    • Posted December 11, 2017
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  • Creamy Crab Soup
    Creamy Crab Soup

    Here’s a dandy delicious creamy crab soup recipe from one of our partners The Crab Place for the best tasting crab meat. We also noticed a great substitution using one of our popularly suggested products. The recipe...

    • Posted December 8, 2017
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  • Chocolate Demi Glace Sauce

    Individually French classic demi glace and chocolate have been used in everything from cheesecake recipes to saucing meat dishes. Here the two are combined to give you a rich taste with an unusual twist. A demi glace...

    • Posted December 5, 2017
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  • Olive Oil
    Extra Virgin Olive Oil… What You Need to Know

    How to Select an Extra Virgin Olive Oil If you are anything like me, selecting a good olive oil can become quite confusing. There are a variety of grades available today with a number of distinctions that...

    • Posted December 2, 2017
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  • Chicken Sausage with Saffron Rice
    Portuguese-Style Chicken and Sausage in Saffron Rice

    Chicken and rice translates into a savory one-dish meal in many countries. This version was inspired by a Portuguese woman living in Paris. In place of chorizo used in the original, we use turkey kielbasa. The choice...

    • Posted November 29, 2017
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  • Dried Wild Mushrooms
    How to Prepare, Use and Store Dried Wild Mushrooms

    Keep in mind the flavor of the mushrooms and the liquids they are soaked in are more concentrated so fewer mushrooms are needed for cooking than when you use fresh mushrooms. A basic conversion guide: 1 dry...

    • Posted November 26, 2017
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  • Thanksgiving Turkey
    Are you Ready for Thanksgiving?

    It’s never as easy as you think… If you’re anything like me, maybe it’s selective memory. You see, I always remember how delicious the meal was, but I always seem to forget how time consuming and messy...

    • Posted November 23, 2017
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  • Sauce Poivrade
    Sauce Poivrade

    This is a simple palate-pleasing sauce for a variety of beef cuts such as grilled steaks, tenderloin, and roasts when using the French classic demi-glace. With a slight variation, you will find this same sauce just as...

    • Posted November 20, 2017
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  • Brining Chicken
    Brining – The Secret to Tender, Juicy BBQ Chicken

    What’s the secret to tender, juicy BBQ chicken?  Well, I guess I already gave it away… Brining. Watch Tyler Florence from Food Network show you how it’s done. An even simpler approach is to just use salt...

    • Posted November 17, 2017
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  • Fresh Fish
    Buying Fish – Fresh or Frozen?

    When buying fish, is it best to buy fresh or frozen? This is a great question as consumers assume that fresh means better.  As we will soon discover, however, you should know the facts before buying fish....

    • Posted November 14, 2017
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