[Annotatie]: """"Sauce"""" demystifies the delicate art of sauce-making--a skill that can transform any dish. Cooks are made privy to the secrets of making Balsamic Reduction, Salsa Fresca, Beurre Blanc, Port and Dried Fruit Sauce, and many more. 42 recipes. 100 color photos[Inhoudsopgave]: Introduction6(4)THE CLASSICSArtichokes with Bearnaise Sauce10(3)Asparagus with Hollandaise Sauce13(1)Veal Chops with Duxelles Sauce14(3)Grilled Pork Ribs with Barbecue Sauce17(1)Lamb Curry18(3)Filets Mignons with Bordelaise Sauce21(1)Pork Satay with Thai Peanut Sauce22(2)Chicken with Mole Sauce24(6)VINAIGRETTES AND EMULSIONSMache and Beet Salad with Sherry Vinaigrette30(3)Escarole Salad with Warm Bacon Vinaigrette33(1)Seared Tuna with Italian Salsa Verde34(3)Deep-Fried Zucchini with Aioli37(1)Sauteed Sea Bass with Beurre Blanc38(3)Roast Leg of Lamb with Red Pepper Sabayon41(1)Steamed Salmon with Charmoula42(4)PAN SAUCESSauteed Chicken Breasts with Whole-Grain Mustard Sauce46(3)Roast Chicken with Pan Gravy49(1)Entrecote of Beef with Marchand de Vin Sauce50(3)Sauteed Lamb Chops with Balsamic Reduction53(1)Seared Pork Medallions with Three-Peppercorn Sauce54(3)Skate Wings with Brown Butter and Caper Sauce57(1)Pork Chops with Port and Dried Cherry Sauce58(4)PASTA SAUCESGnocchi alla Romana with Classic Tomato Sauce62(3)Bucatini with Amatriciana Sauce<TD VALIGN=TO
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