Sauces- An Introduction to the many Worlds of Sauces

SHOWNOTES EP. 4

SAUCES-AN INTRODUCTION TO THE MANY WORLDS OF SAUCES

Sauces must have some type of fat content in them like butter, vegetable oil, olive oil, or even lard.

Alfredo sauce is commonly used for chicken, broccoli, and spinach served over fettuccine noodles

Spaghetti sauce is a no brainer and used with spaghetti noodles, Lasagne noodles, stuff shells and so forth

Marsala sauce is made with butter, Marsala wine and mushrooms and served with chicken

Sweet and sour sauce is what we get from the chinese shops and we dip our chicken or pork into it, or pour it on our egg rolls

Stroganoff sauce is commonly made with butter, heavy cream and sour cream and beef tips and egg noodles

Marinades can also be used as sauces such as teriyaki marinade and tomato basil marinade

There’s also an Hawaiin sauce that is made with Pineapple juice, dark brown sugar, minced garlic, onion powder, honey and orange juice that pairs well very nicely with pork, chicken and fish

ALFREDO SAUCE

½ stick of butter

1 tablespoon minced garlic

1 teaspoon white pepper

½ teaspoon salt

1 ½ cup heavy cream

1 cup milk

1 cup grated Fontina cheese

1 cup grated Asiago cheese

1 cup grated Romano cheese

Melt butter in a large sauce pan then add your garlic and sautee it for 5 minutes.Add half of the heavy cream and milk and bring to a boilReduce heat on your stove to low and add half of the Asiago, Romano and Fontina cheeses, make sure they are blended in and fully meltedAdd the rest of your cream and milkAdd in the rest off the cheeses and make sure they are combined and melted real good.Let simmer for 5-8 minutesAdd in the white pepper and saltYou can add more salt to taste if you want too. But the salt from the cheeses should be fine

ENJOY

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