Sauces

Pan Roasted Salmon with Pinot Noir Cherry Sauce

May 23, 2016

You may think, “Red wine with fish? Isn’t that a no-no?” Not in this case. Salmon is a fish with robust flavor and it stands up well to a red wine, especially the light bodied fruity notes of Pinot Noir. Most of the wild salmon sold in the US comes from the Pacific Northwest which […]

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Cold Soba Noodles with Grilled Tofu

September 7, 2015
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In 2011, after the earthquake and tsunami in Japan, I was honored to contribute a recipe to a cookbook sold to raise money for disaster relief in Japan. While I posted about the book here, I did not post the recipe. Now, the book is no longer available and it’s time to share the recipe. The […]

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Step by Step; How to Make Buerre Blanc Sauce

June 20, 2015
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This post is part 3 in a series on emulsified sauces. To read part 1 which covers history and how to make Hollandaise Sauce, go here. Part 2 is all about How to Make Homemade Mayonnaise. Buerre Blanc is a creamy butter and white wine sauce (literal translation “white butter”) which is emulsified without the use […]

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Pan Roasted Salmon with Braised Fennel and Port Wine Reduction

May 20, 2015
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It’s that time of year again; wild salmon season. But you ask, “Isn’t salmon always available?” The short answer is yes, but the salmon you see most of the year in the grocery store and on restaurant menus is farmed Atlantic, not wild. Why is that an important distinction? Because wild salmon not only tastes […]

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How to Make Homemade Mayonnaise

November 29, 2014
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This post is part 2 in a series on emulsified sauces. To read part 1 which covers history and how to make Hollandaise Sauce, go here. Mayonnaise was originally called “Mahonnaise” from the town Spanish town on the island of Minorca called Mahon, captured by the French in the late 1700’s. It’s said a French general’s […]

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Emulsified Sauces and How to make Hollandaise

August 10, 2014
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Emulsified sauces are one part chemistry, one part culinary magic. Take two ingredients which, “like oil and water”, should not blend together, and with a little effort, they become one delicious whole. An emulsified sauce is literally the blending of fat (butter or oil) and water (wine, vinegar or egg yolk- which is more than […]

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