Category Archive for: ‘Sauces’
Marinades, Brines and Rubs

Marinades Marinades are flavor-infusing liquids best suited for tougher cuts of meat. In addition to herbs, condiments, spices, and oils, marinades typically include an acid, like lemon juice, wine, vinegar, even dairy. Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats.  The acids in the lemon juice, wine, vinegar, […]

Silk Purse out of a Pigs ear

They (the proverbial they) say you can’t make a silk purse out of a sow’s ear.  I beg to differ.  I’m going to show you how to make the best Balsamic vinegar you ever had (within reason) out of the cheapest balsamic vinegar you can buy. Considered a wine vinegar, balsamic vinegar is made from un-fermented grape […]


When I first found out what Pesto was and how to make it, I was addicted to it.  But, being kind of a literal person I thought that it was the “Food Law” that things such as pesto were supposed to be made the same way each time.  Not so much, any more.  Now, being […]

How to Make the 5 Basic Sauces

The Romans started using sauces around 200 AD to mask the flavor of spoiled meat.  Obviously those sauces were strong and heavy. For the last couple of hundred years the French have dominated sauce creations.  They have what are known as the five foundation sauces or the base sauces for everything else.  They are bechamel, […]