This electronic cookbook is more than just recipes. You’ll learn the how’s and whys behind making dozens of great sauces at home. Just imagine knowing the sauce making secrets professional chefs use to make delicious sauces for all your favorite meals!
– Demi-Glace – Chicken Stock – Fish Stock – Vegetable Stock – Marsala Sauce – Wild Mushroom Sauce – Port Wine Sauce – Bordelaise Sauce – Peppercorn (au poivre) Sauce – Tarragon Sauce Sauce – Chateaubriand Sauce – Sauce Supreme – Velouté – fish based – Shrimp Sauce – Merlot Sauce for Veal, Beef or Venison – Cabernet Butter Sauce for Steak – Mushroom Sauce for Steak – Peppercorn Rosemary Sauce for Beef – Veal Marsala – Veal Saltimbocca – Pork Loin with Demi Glace Sauce – Roasted Red Pepper Sauce for Lamb – Mustard Tarragon Beurre Sauce – Hazelnut Cream Sauce – Orange Sauce – Seafood Sauce for Salmon – Mustard and White Wine Sauce – Lobster Bisque – Cabernet Sauvignon Mushroom Soup – Cream of Wild Mushroom Soup – Beef Barley Soup – Bolgnese-Style Meat Sauce – Roasted Tomato Seafood Risotto
Learn how you can make incredible sauces for anything you cook at home using classic stock reductions including:
How to Make Restaurant Quality Sauces at Home eCookbook will show you exactly how easy it is to create wonderful meals using stock reductions from More Than Gourmet to make soups, sauces, risottos, braises in your own kitchen. With over 75 classic recipes.
This e-cookbook is not just another collection of recipes that you’ll never use. These are classic sauces just like the one’s you get at your favorite upscale restaurant, but now you can make them at home. But far more than that, you’ll learn the "How’s and Whys" behind these sauces. No stone is left unturned in this "Sauce Clinic" by the folks at GatewayGourmet.com.
The secret to making great sauces at home is finding the same ingredients professional chefs use in their restaurants. And some of the most important ingredients used in sauce making are stock reductions including demi glace.
The problem for most home cooks up to now has been these ingredients haven’t been available unless they make them themselves. Making a real demi glace at home is a long, arduous task that most of us are not going to invest the cost and time necessary to prepare.
You would be able to create the same incredible classic sauces that are served every day in some of the finest restaurants in the world. How to Make Restaurant Quality Sauces at Home will give you step by step instructions on how to prepare these sauces in your own kitchen in as little as 20 minutes.
"I don’t have a lot of time to spend on making dinner except for every now and then, so the recipes I choose have to be relatively simple.
Last weekend I decided to try the Peppercorn Sauce using the Demi-Glace Gold. I served it over a cut of ribeye steak, along with the rosemary/sage red skinned potatoes recipe using the Graisse de Canard Gold and a side of Caesar salad.
This meal was like nothing I had ever made before. The Peppercorn Sauce was easy to make and out of this world. It was laced with richness, full of complex flavors, and absolutely delicious. It tasted more like something I would enjoy at a 5-star restaurant rather than something I whipped up in my kitchen for the family."
This ebook is set up so even a beginner cook can make a professional quality sauce the very first time they try using More Than Gourmet’s stock reductions. We have taken classic sauces like Wild Mushroom Sauce and show you how easy it is to prepare once you have the right ingredients.
I can’t believe how easy it was to make your seafood sauce for salmon. It blew away my friends who were visiting this weekend. They thought I spent the whole weekend in the kitchen getting ready and couldn’t believe I made the sauce in just 20 minutes. Thanks again for a great recipe and product.
This cookbook can be viewed with the FREE Adobe Acrobat Reader. Click here now to download… Read more…