Sauce Gribiche

Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having...
Blueberry Sauce from Bakeless Sweets

Blueberry Sauce from Bakeless Sweets

  When summer peaks, so does our interest in fruits. Suzen’s interest in vegetables also peaks but, frankly my dear, I don’t give a … No, I care. I do. It’s just that I’m focused on the fruits of the season. One thing at a time. I’ve written here about the difficulty...
Butterscotch Sauce

Butterscotch Sauce

Last year, for the 4th, I suggested a Butterscotch Roll-up Cake. The cake was rolled in a combination of whipped cream and rich butterscotch sauce that had been folded into one diabetic dream. Butterscotch is a variant of caramel and, when well made, is outrageously...
Blue Cheese Steak Sauce

Blue Cheese Steak Sauce

  Blue cheese. I just hate assocaitin the word “bacteria” with something so beautiful. And so versatile. I love to eat blue cheese, directly, on crackers, by the quarter pound. But the truth is blue cheese belongs in salad and soups and, yes sauces. There...
Fudge Sauce from Beekman 1802 Heirloom Desserts

Fudge Sauce from Beekman 1802 Heirloom Desserts

  “It tastes funny.” That was my grandson Daniel commenting on last week’s Malted Milk Chocolate Sauce. Being a grandfather, when the grandson is thirteen and as tall as I am, requires care. Better not to try to bluff it out, I concluded. “It has malt, Daniel. Do you...