Beurre Blanc

Ingredients

  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar
  • 2 tbs finely chopped shallot
  • 1/3 cup heavy cream
  • 1 cup cubed unsalted butter

Instructions

  1. Over moderate heat in a sauce pan reduce white wine, vinegar and shallot until liquid is syrupy and reduced to 2 to 3 tablespoons. Add cream and reduce heat to low and add a few tablespoons butter, whisking constantly.
  2. Repeat this process after each previous batch of butter is integrated into the sauce.
  3. Season with salt and pepper. This sauce can also be altered by adding mustard or even caviar.
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Telaggio B├ęchamel

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, heated
  • 1/2 cup Taleggio

Instructions

  1. Create a roux by melting the butter and stirring in the flour in a sauce pan over medium heat. Stir constantly and do not let it brown. Add the hot milk, continuing to stir as the sauce thickens. Add the Telaggio in small batches and continue stirring for 2 to 3 minutes. Season with salt and pepper. Remove from
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Tomato Sauce

Ingredients

  • 1 can whole tomato
  • 2 cloves garlic
  • 1 tbs olive oil
  • pinch of sugar
  • salt and pepper

Instructions

  1. Barely hand crush the tomato over a strainer and bowl. Try to get as much of the seeds out as you can and place the tomato into a bowl. Do that with the entire can and then run the remaining liquid in the can through the strainer. Using a spoon work the rest of the liquid through the strainer and dump the seeds.
  2. Preheat a sauce pan over medium high heat. Add 2 cloves of finely sliced garlic. Add the tomato right before the garlic is about to brown. Add the reserved liquid. Reduce heat to low. Season with a little salt, pepper and pinch of sugar. Cook about 20 minutes and re-season.
  3. I like my tomato sauce extremely basic with lots of garlic, oil and not much else. A lot of it comes down to tomato brands as of now there are 2 I exclusively use:IMG_1595
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Sherry Cream

Ingredients

  • 2 shallots diced
  • 3 cloves garlic diced
  • 1 cup sherry
  • 2 cups heavy cream

Instructions

  1. Sweat the shallot, garlic over low heat until translucent with a touch of olive oil. Deglaze the pan with sherry and reduce until syrupy. Add the cream and reduce by half. Season with salt and pepper. Puree and pass through a chinois.
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