SAUCY'S CATERING
4005 W. FM 2147, Ste. A
Cottonwood Shores, TX 78657
830-265-7227

sauces


 SAUCES      (See 5 Mother Sauces)
 Alfredo Sauce 
Servings: 6 
 
6 tablespoons butter 
1 cup whipping cream 
1 cup Parmesan cheese 
1 sprinkle chopped parsley
 
Recommended Pasta: Fettuccini, Tortellini, Egg Noodles 
 
Melt butter in sauce pan on low heat.  Add cream and simmer a few minutes.  When pasta is ready, drain and return to pot.  DO NOT rinse.  Pour cream mixture over hot pasta and stir.  Add parmesan and parsley.  Toss until mixed.
 

 Balsamic Drizzle

Servings: 8
1 cup balsamic vinegar 
1-2 tablespoons honey 
Combine vinegar and honey in a small pot over medium-high heat and bring up to a boil. Reduce the heat to medium and cook until the liquids have reduced by half and are thick and syrupy, about 10-15 minutes.

 Blender Hollandaise Sauce 
 
3 egg yolks 
1/4 teaspoon Dijon mustard 
1 tablespoon lemon juice 
1 dash hot pepper sauce (e.g. Tabasco™) 
 
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.  Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.  Keep the sauce warm until serving by placing the blender container in a pan of hot tap water. 


 Blue Cheese Demi Glaze Sauce 
 
8 oz. of classic demi-glace (1.5 oz Demi Glace Gold reconstituted w/8oz hot water) 
1 tablespoon of whipping cream 
black pepper to taste 
2 tablespoons of blue cheese 
 
Combine the demi-glace, cream and blue cheese in a sauce pan over medium high heat.  Reduce until the sauce is thick enough to coat a spoon.  Taste and adjust seasonings with the pepper.  Serve the blue cheese sauce over your grilled steak or fish. 


 Butter Sage Sauce 
Servings: 4 
 
6 tablespoons butter 
4 whole fresh sage leaves 
 
Melt butter in sauce pan on low heat.  Add in sage leaves and cook 1-2 minutes or until aromatic.  Pour over hot pasta and stir. 

 Carbonara Sauce 
Servings: 4 
 
1/4 pound pancetta, cubed 
1 tablespoon extra virgin olive oil 
1 tablespoon butter 
1 clove garlic 
3 large eggs 
1/2 cup parmesan cheese 
Salt, freshly ground pepper, to taste 
1/4 teaspoon nutmeg, or to taste 
1/2 pound pasta, cooked as directed 
 
Cut the pancetta into small cubes and set aside.  Put the oil, butter and garlic in a sauté pan that is large enough to hold all of the pasta after it has been cooked. Set the pan over medium heat. Cook and stir the garlic until it is a deep golden color.  Discard the garlic. Raise the heat to medium-high. Add the diced pancetta to the pan and fry it until it is crisp and throws off most of its fat. Turn the heat to low to keep the pancetta warm. 
 
MEANWHILE, in a bowl, beat the eggs along with the Parmesan, salt, lots of freshly ground pepper, and nutmeg to taste.  When pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture. 
 
Turn the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. (They will lose their glassy appearance.)  Remove pan from heat, and serve immediately onto pre-warmed plates. 
 
Variations: Use prosciutto in place of the pancetta. Also, adding a bit of cream to the egg/cheese mixture makes for a creamier Carbonara.
 

 Homemade Crème Fraîche 
Time required: 8-14 hours 
 
1 cup whipping cream 
2 tablespoons buttermilk 
 
Add cream and buttermilk in a glass jar, cover and shake to combine.  Let stand at room temperature (about 70 degrees F.) until the bacterial cultures act on the cream (8 to 24 hours).  Stir well and refrigerate until ready to use.  Use within 10 days. 
 
Crème Fraîche is a French term meaning "fresh cream" but it’s actually not fresh cream.  It's a soured cream with an amazing flavor and texture.  When whipped, crème fraîche turns into a beautiful, fluffy whipped cream.  Add a little sugar and vanilla to it for a creamy dessert topping.  Or make it savory with a pinch of salt, herbs or your favorite spices.  Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle.  However, crème fraîche made with a low fat content will curdle when heated
 Cocktail Sauce 

6 tablespoons tomato ketchup or chili sauce (or combo of both)
2 tablespoons horseradish
4 tablespoons lemon juice 
2 tsp Worcestershire sauce (or to taste)
celery salt to taste 
Tabasco sauce 
 
Combine all ingredients in a bowl and stir until well mixed. Add celery salt and Tabasco sauce to your taste. Chill and serve.


 Ginger Garlic Soy Sauce - for fish 
 
1/4 cup olive oil (add more if needed) 
9 Tbsp soy sauce 
8 cloves garlic, minced 
6 Tbsp minced fresh ginger 
1 Tbsp teriyaki sauce 
1 Tbsp flour 
Warm water or white wine (to thin roux) 
 
Combine first 5 ingredients. Cook on low heat until ginger is browned.  Stir in flour to make a roux.  Thin with warm water or white wine.  Pour over cooked fish. 



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