Monday, October 24, 2016

French Cooking is About 'the' Sauce!

In French cooking, there are two basic beginnings for sauce: those made from a base such as roux (butter/flour paste) and or sauces made with broth or stock and heavy cream added to any meat fat from sauteing, broiling or roasting. From there, you can get as creative as you like adding mustard, cheese, spices/herbs, and even dried fruits.

The most important aspect of being a good judge of sauce is learning to judge sauce in terms of color and consistency. If it appears to be burning because it is too hot, then you can expect it to be too sticky, so either add more cream or butter or stock. If it appears too liquid, take the lid off and turn up the heat, adding a pat of butter and stirring until it thickens. 

Tonight's dinner is pork or veal medallions and smoked sausage in creamy mustard sauce with sun dried tomatoes and dried plums, served with sweet potatoes halved and green beans. This is really so delicious!

Begin by sauteing on med heat chopped onion in olive oil. Then push aside the onion once the edges are brown, add a drizzle more of olive oil and sear the medallions on both sides. Next, add as many 'chunk -bite' size cuts of smoked veal sausage as you like.  To this, add 1/2 cup of sun dried tomatoes and the same of dried plums. Sprinkle in fresh dried herbs: rosemary, mint and oregano.

On med heat, stir and let these flavors blend before adding your heavy cream and Dijon mustard.  After 2 min, spoon in 1 tbs of mustard or more (to taste) and 3/4 cup of heavy cream. Stir while turning up the heat, let this bubble for 3-4 min. Cover and let simmer for about 15  min on low heat.

Prepare sides.

~ Tutti a Tavola!

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