Chef Michael Salmon - Join me in my Kitchen
Chimi Churri Sauce is an uncooked sauce that originates from Argentina and is excellent on grilled meats from beef to chicken.
One of my favorite sauces in the world is Hollandaise sauce. It is one of the five French “mother sauces” and, like all of the other mother sauces, it is used as a base for many sauce variations. In this case, my Smoked Tomato Choron Sauce is a derivative of Bearnaise Sauce (a Tarragon infused Hollandaise sauce) which is based on Hollandaise sauce.
Hollandaise sauce is one of the five French “Mother Sauces,” and is a versatile sauce that every cook should master. Emulsified sauces can be tricky to make, but with a few key tips, I am confident that you can master it.
Compound butters are so versatile and easy to make. Flavor combinations are endless and this combination of lemon and dill pairs well with cooked fish.
Compound butters are so versatile, easy to make and convenient. Flavor combinations are endless and the prepared butters can be stored in the freezer for months. Once you learn the basics on making compound butters you can let your creativity go crazy and customize flavored butters to pair with your favorite foods.
Confit refers to a food that is cooked in it’s own fat. In this case, the tomatoes are smoked and cooked in their own juice. The mixture is cooked slowly and reduced to a nice thick and rich paste that can be kept in the refrigerator for up to a week or frozen in small batches for future use. It makes a great sauce for beef or chicken and can be added to dishes like pasta or Caprese Salads.
Mango-Hot Sauce is easy and quick to make. Great on oysters, chicken, pork…almost everything. The fruit base to the sauce really balances out the heat from the peppers. Other tropical fruits that work well are Papaya, Pineapple and Guava. Try adding a little fresh passion fruit juice to take it up a notch.
Salsa Verde is an amazing Mexican condiment that goes well on everything from tacos and quesadillas to roasted pork and fish.
Crème Anglaise is a versatile “custard” sauce that can be used over French Toast at breakfast, poured into soufflés at dinner, or churned into a frozen custard in an ice cream maker. Most often it is transformed, with various flavors and colorings, into a show stopping sauce that is used as a final decoration on a dessert plate.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
