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Bobbieelder's picture

Love to see (post #71792)

I love your Create Your Own articles.  I'd love to see one (or a whole issue) devoted to sauces.  I love to make simple pan sauces, but they all seem to be the same.  I'd love to create new ones using different ingredients.

Another idea would be aioli Create Your Own recipes.  I watch cooking shows or shows about food trucks and they always talk about their "secret" aioli or sandwich sauce that their customers just love.  I'd love to be able to create my own "killer" sauce for sandwiches.

This and any other fun sauces would be appreciated.

Barbara Elder

 

 

ICDOCEAN1's picture

An entire issue dedicated to sauces??? (post #71792, reply #1 of 3)

Really?  A more practical approach would be to consult a top shelf cook book/Julia Child etc. for an entire education on sauces.   I learned a lot. 

I love pan sauces and it hardly seems to me that I create "all the same" pan sauces when the ingredients vary from fish, meat, and poultry all taking of course different additions/elements of flavor to create a final pan sauce.  There is so much to consider when creating a pan sauce, I never get bored and FC has done a fine job in the past in their issues and archives of sauces of all kinds.

Speaking for myself, I have made many versions of aioli (I'm Italian) again given the basic elements of an aioli there are many variations, but still and all you have to pair your" aioli" with particular compatible ingredents to a specific cuisine. 

Really good food trucks have their tried and true combinations that only come with practice (they hit on a winner and stick with it) and lets face it captive audiences, walkups or viewers rave because they never tasted anything like it or made anything like it...

FC has a lot to offer and I personally have to catch up on my DVD's since issue 108. 

I have a great aioli/sauce for crab and corn fritters, an orange sauce.

Have a great day

Pielove's picture

Create your own... (post #71792, reply #2 of 3)

Hi Barbara!

I love the Create Your Own articles too-- although the subject of sauces might be a bit too complex! Maybe they would do a special issue. Mostly, like ICD, I've just learned about sauces by trying recipes that have an associated sauce recipe, then trying to wing it. Did you see the Hollandaise sauce recipe in a recent issue (#120)? http://www.finecooking.com/recipes/class...

Speaking of aioli, I made the aioli that goes with this fried chicken dish and my family (especially the 8-year-old kid) can't get enough of it: http://www.finecooking.com/recipes/crisp.... I think it would make a totally killer sauce for sandwiches! I must confess that I used yogurt instead of some of the mayo-- lightened it up a bit and added a good tang! You are right that aioli is really amenable to variations and improvization.

Nice to "meet" you-- just a tip, consider editing your message to remove your email address. We can message you through the forum, so having your email posted is just an invitation to spam.


Cheers, Jen

Docshiva's picture

I agree with the reply about (post #71792, reply #3 of 3)

I agree with the reply about consulting Julia Child! Any good French cookbook is going to begin like a French cooking course - with the basic sauces. I'm not seeing a new Joy of Cooking on my cookbook shelf - but it was my go-to reference for fundamental sauce techniques and variations. I do see, and did grab, an older Mastering the Art of French Cooking, though. Chapter two is all sauces, all the time. Once you have the basics, it's terribly easy to make variations. Try thinking of what would be good with what you're making, such as a topping or side dish, then use those flavors in your sauce. Want something different on your pecan pie? Ice cream and coffee work will with that, so try a creme anglaise plain or flavored with some instant coffee. 
For a different take on sauces, check an Italian cookbook. There are many quick sauces beyond cooked tomato-based. I'm thinking that could really open up some pan-sauce possibilities that may be completely different from what you've been doing.