Let’s Get Saucey!
To continue our journey in sauces, let’s discuss Wine Sauces—these are often referred to as a foundation sauce.
Because let’s face it, you have to begin somewhere, and you wouldn’t build a house without a strong foundation… a great sauce is no different really.
A good foundation sauce is a basic sauce from which you can make many, many sauces and even soups and chowders.
Whether you prefer to start with a red wine sauce or a white wine sauce, you can use these basic sauces as a starting point for a wide variety of flavors!
photo by cappi thompson
White Wine sauce is also called Veloute sauce and is one of the more famous “Mother Sauces” …
For example starting with a Veloute, you can add eggs and heavy cream to thicken the sauce and then season with lemon juice, salt and pepper, and voila!
You have a delicious Allemande sauce for your poached eggs on Easter morning or over veal for an elegant dinner.
The possibilities are truly endless…
- you can hone the flavor with classic or less standard additions:
- add a dollop of Dijon mustard and herbs to create a delectable mustard sauce (I like this with duck or chicken)
- add sautéed mushrooms for a perfect mushroom sauce over steak medallions
- mince shallots, parsley and diced tomatoes for a fine Dulgere sauce
- or squeeze some fresh citrus juice and zest for a light citrus sauce… both are magnificent with fish!
Check out our recipes for more ideas!