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Sauces, stocks, and accompaniments play a significant role in menu planning, as they can elevate the flavor of dishes and provide balance to a meal. They can also be used to tie together different components of a dish or to create contrast in flavors and textures. Here are some key points about sauces, stocks, and accompaniments:
When planning a menu, it’s important to consider how sauces, stocks, and accompaniments can complement the main dish and provide balance to the meal. By experimenting with different flavors and ingredients, you can create a truly memorable dining experience for your guests.
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments —————————————————- ½ each onion — chopped 1 each carrot — chopped 1 stalk celery — chopped 1 ½ pounds fish trimmings or shrimp shells 1 each bay leaf 4 cups water 1 cup white wine twist of lemon "read more"
Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments ——————– ——————————– 1 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon onion — minced 1 teaspoon capers — minced 1 teaspoon prepared horseradish 1 tablespoon fresh parsley — chopped fine 2 tablespoons lemon juice "read more"
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:20 Categories: Sauces, Stocks & Accompaniments —————————————————- 1 tablespoon olive oil 2 each leeks — well washed and chopped 4 medium onions — chopped 6 large carrots — chopped 3 each celery ribs — chopped 1 bunch parsley — chopped 2 teaspoons marjoram ½ teaspoon "read more"
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:10 Categories: Sauces, Stocks & Accompaniments —————————————————- 1 ½ cups mayonnaise 6 tablespoons capers — rinsed and drained 1 tablespoon lemon zest 3 tablespoons lemon juice — fresh 1 tablespoon Dijon mustard salt and pepper — to taste In a small mixing "read more"
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments —————————————————- 2 tablespoons butter 2 tablespoons flour 1 cup whole milk ¼ teaspoon salt white pepper — to taste In a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk; "read more"
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:10 Categories: Sauces, Stocks & Accompaniments —————————————————- 1 cup mayonnaise 2 tablespoons Grey’s Poupon Mustard 1 teaspoon Worcestershire sauce 2 teaspoons prepared horseradish In a small bowl, mix all ingredients thoroughly using a whip. Store in the refrigerator in an airtight "read more"
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments —————————————————- 8 tablespoons butter 8 tablespoons flour In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let Roux cook slowly for approximately 5 minutes, mix continuously "read more"
Recipe By: N. Jay Sorensen, RD Preparation Time: 0:20 Categories: Sauces, Stocks & Accompaniments —————————————————- 4 cups bread slices — diced ¼ cup olive oil 3 tablespoons garlic — minced salt — to taste garlic salt — to taste Preheat oven to 400 F degrees. In a large "read more"
Recipe By: N. Jay Sorensen, RD Serving Size: 6 Preparation Time: 0:30 Categories: Sauces —————————————————- 1 tablespoon butter 2 tablespoons shallots — chopped ¼ cup white wine ½ cup whipping cream ½ pound butter, unsalted — softened salt and white pepper — to taste ½ teaspoon lemon juice Add 1 tablespoon "read more"
Recipe By: N. Jay Sorensen, RD Yield: 4 quarts Preparation Tim: 0:15 Categories: Sauces, Stocks and Accompaniments —————————————————- 4 pounds veal bones 1 cup celery — chopped 1 cup leeks — chopped ¾ cup carrots — chopped 1 ½ cups onions — chopped 3 cloves garlic — halved 1 each bay leaf "read more"