Sauce main page

Bechamel sauce
Hollandaise sauce
Mayonnaise sauce

Anchovy mayonnaise sauce
Andalouse sauce
Asparagus sauce
Béarnaise sauce
Black bean sauce
Brown sauce
Chantilly mayonnaise
Cheese sauce
Cocktail sauce
Cold tomato sauce
Cranberry sauce with cinnamon
Cranberry relish
Cream sauce
Creole sauce
Cucumber paprika sauce
Cumberland sauce
Fish veloute sauce
Frozen horseradish
Giblet gravy
Ginger barbecue sauce
Green goddess mayonnaise
Gribiche sauce
Huckleberry sauce for foie gras
Lamaze mayonnaise
Marinara sauce
Mayonnaise mustard sauce
Mayonnaise pesto sauce
Meat sauce
Mornay sauce
Mustard sauce for dip
New orleans sauce
Orange horseradish sauce
Paprika mayonnaise
Plain horseradish
Ravigotte sauce
Red wine sauce
Remoulade sauce
Roasted pepper coulis
Russian mayonnaise
Sauce beurre blanc
Sauce diable
Sauce italia
Seafood corn sauce
Serbian garlic sauce
Shitake mushrooms and vidalia onion sauce
Sichuan sauce
Spare rib sauce
Stir fry oyster sauce
Sweet and sour sauce
Tartar sauce
Thousand island dressing
Tomato_basil mayonnaise
Tyrolienne sauce
Vanilla rum sauce
White sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes 1 1/4 cups

1/3 cup sugar
1 tablespoon water
1 1/2 cups fresh huckleberries (or small fresh blueberries)
1 cup meat or vegetable consomme
1/4 cup chopped carrots
2 tablespoon chopped celery
2 tablespoon chopped leeks, (white part)
2 tablespoon chopped onions
2 tablespoon chopped turnips
1 tablespoon chopped shallots
1 cup thick veal stock
6 tablespoons braising liquid (from foie gras), freshly made and strained
1 cup port wine
salt and ground black pepper to taste

Place sugar and water in a saucepan and cook over high heat until it turns to a golden caramel. Be careful not to let it burn.
Add 1 cup of berries and stir to coat. Add meat or vegetable consomme, carrots, celery, leeks, onions, turnips and shallots. Cook stirring occasionally, until mixture reduces to about 1 cup.
Add veal stock and bring to a boil. Reduce heat and simmer for 5 minutes. Strain the sauce using the bottom of a ladle to force as much of the liquid through the strainer as possible. Add remaining berries. Return to saucepan and set aside.
To finish the sauce, add to the sauce the strained braising liquid from cooking the foie gras. Heat through. Season to taste with salt and pepper.
To serve, spoon 2-3 tablespoons of the sauce on a warm plate. Arrange slice of foie gras on top of sauce.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.