Sauces (not BBQ)
 

We've done a ton of BBQ sauce threads, but I couldn't find something like this. I'm curious what homemade/store-bought sauces are your go-to accouterments for steaks, chicken, fish, veg, whatever...

I made an herb gravy last night with my steaks that was just outstanding from Nom Nom Paleo: http://nomnompaleo.com/post/16343464...ecipe?516ef900

I improvised a red wine sauce a couple weeks ago with some jus from a roast that turned out really well.

Discus.

The Mojito sauce and Green Curry sauce from Trader Joe go perfect with chicken breat and basmati rice.

I love Cholula sauce on a variety of foods.

I make an amogio (sp) sauce for chicken, shrimp, pasta, and even steak.

olive oil
fresh squeezed lemon juice
fresh chopped basil
capers
grated fresh garlic
salt and pepper

I've got a marinade/sauce that I use for steaks.

1 bottle of Lea & Perrins Worchestire(sp) sauce
1 large white onion
1 can of sliced mushrooms
2 tablespoons of Italian dressing
Generous portion of garlic salt(as your tastes)
McCormick Montreaux Steak seasoning (as your tastes)

Dice onion and mix all ingredients and let steaks marinade for at least 24 hours after marinating and while grilling steaks add leftover mixture to a saucepan and cook on low flame until onion is mostly done.Can either top steak with it or use as a side.

It's a fact of life... everything is better with sauce. I'll have double sauce please.

We can be the odd couple. Outside of salsa and hot sauce, which I put on lots of things, I very rarely eat sauces of any kind.

Sicko. Sometimes I like to put a little sauce on my sauce.

:D Extra gravy with that?

Please. And throw a ladel of sauce on there while you're at it.

Ladle? I don't know.

Hey FMB: please sauce this man up STAT!

Generally when I have steak I prefer no sauce, but if I get a cheaper cut I will make a red wine reduction with shallots/rosemary/basil/beef stock/S&P.


I’ve also made a good substitute for alfredo (basically the same thing but a bit lighter)
- Butter
- Flour
- White wine
(reduce/let roux thicken)
- Skim Milk
- Parmesan cheese
- Chicken Stock
- Spices (basil, thyme, black and red pepper, onion powder)

If not thick enough, add some corn starch slurry. Serve over egg noodles and grilled chicken

No homo.

Good thread, FMB.

And I hope you don't mind if I impose.

I've been eating a lot of grilled chicken lately.

Does anyone have any dry rubs (brand, homemade, etc) they recommend?

Also any marinades?

Figured this thread was suitable to ask.

I don't make many sauces and when I do, they are an intrinsic part of the meal. For example, chicken tetrazinni, New Orleans BBQ shrimp or Shepard's pie. I can't think of anything that I make where the sauce is poured over the food as an accoutrements.