Using Sauces - Cooking Louisiana

Cooking Louisiana - Sauces for Meats

Here's a few ideas on types of sauces that you can use for various types and cuts of meat and seafood. I have not tested all of these recipes. Keep in mind also that these are mostly "French Based" sauces, from the basics!

(B)=Brown (W)=White (R)=Red (E)=Emulsified

Beef
Merlot (B)	Madeira (B)	Mushroom (B)
Bordelaise (B)	Béarnaise (E)	Sauce Poivrade (B)
Pizzaiola Sauce (R)	Roasted Pepper and Garlic (B)	Mushroom Sauce (B)

Venison
Merlot Sauce (B)	Mushroom (B)	Marsala
Bourbon and Chutney Sauce

Pork Chops
Madeira (B)	Sauce Robert (B)

Chicken
Merlot Sauce (B)	Lyonnaise (B)	Marsala
Bercy (W)

Duck
Bigarde Sauce (B)

Lamb
Merlot Sauce (B)

Shrimp
Béarnaise (E)	Rémoulade (E)	Roasted Garlic Sauce (W)

More to come...

Fish
Halibut - Tomato	Salmon - Basil Cream	Bercy (W)

More to come...

Crab
Rémoulade (E)	Hollandaise

Your sauce recipes are welcome!

HOME

You will find some recipes that use a "prepared base" such as Demi-Glace. You'll have to buy these bases to make the sauces. You can find them below.

Gourmet Foods for the Home Enthusiast

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