Sauces and Gravies - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

  • Wild Mushroom Butter

    Wild Mushroom Butter

    Compound butters are butters flavored with other ingredients. When melted over a sizzling steak, fish or vegetables, it further enhances the dish. This recipe is also perfect for grilled oysters.

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    Compound butters are butters flavored with other ingredients. When melted over a sizzling steak, fish or vegetables, it further enhances the dish. This recipe is also perfect for grilled oysters.

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  • Honey Glaze for Baked Ham

    Glaze for Honey Baked Ham

    There are many variations, but one of the most traditional recipes includes glazing the ham with a mixture of honey and spices. Use this recipe to glaze your favorite standard 10-pound smoked ham.

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    There are many variations, but one of the most traditional recipes includes glazing the ham with a mixture of honey and spices. Use this recipe to glaze your favorite standard 10-pound smoked ham.

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  • Oil-less Roux

    Oil-less Roux

    1 cup of oil-less roux thickens 6 cups of stock to a proper gumbo consistency.

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    1 cup of oil-less roux thickens 6 cups of stock to a proper gumbo consistency.

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  • Pecan Ginger Butter Sauce

    Pecan Ginger Butter Sauce

    Put this flavored butter on your favorite vegetables for a great addition to any meal.  This butter is especially good with green beans, but can also be used on broccoli, cauliflower, asparagus or any other vegetable.

    Put this flavored butter on your favorite vegetables for a great addition to any meal. This butter is especially good with green beans, but can also be used on broccoli, cauliflower, asparagus or any other vegetable.

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  • Hot Pepper Sauce

    Hot Pepper Sauce

    There are hundreds of hot sauces available in Louisiana. However, if you wish to make a fresh, homemade version, this recipe is one of the best.

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    There are hundreds of hot sauces available in Louisiana. However, if you wish to make a fresh, homemade version, this recipe is one of the best.

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  • Lemon Caper Cream Sauce

    Lemon Caper Cream Sauce

    The flavor of lemon and capers are a great marriage with most seafood, and salmon is no exception.

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    The flavor of lemon and capers are a great marriage with most seafood, and salmon is no exception.

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  • Herb Butter

    Herb Butter

    This herb or maitre d' butter is perfect to top any grilled steak.

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    This herb or maitre d' butter is perfect to top any grilled steak.

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  • Brown Meuniere Sauce

    Brown Meuniere Sauce

    Brown Meuniere Sauce is the most popular sauce at Chef John Folse's Lafitte's Landing Restaurant. Its tart taste and rich flavor go well with both meat and fish. However, many exciting variations can be made using meunière as the base sauce.

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    Brown Meuniere Sauce is the most popular sauce at Chef John Folse's Lafitte's Landing Restaurant. Its tart taste and rich flavor go well with both meat and fish. However, many exciting variations can be made using meunière as the base sauce.

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  • Blender Hollandaise Sauce

    Blender Hollandaise Sauce

    The blender method for hollandaise sauce is a shortcut to creating the classical hollandaise.

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    The blender method for hollandaise sauce is a shortcut to creating the classical hollandaise.

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  • Ravigote Sauce

    Ravigote Sauce

    Ravigote, like Rémoulade, can be made with or without mayonnaise and can be served either cold or at room temperature as a favorite accompaniment to fish and shellfish.

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    Ravigote, like Rémoulade, can be made with or without mayonnaise and can be served either cold or at room temperature as a favorite accompaniment to fish and shellfish.

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  • White Rémoulade Sauce

    White Rémoulade Sauce

    Many different versions of Rémoulade sauce can be found in restaurants across South Louisiana. The Rémoulades of New Orleans are usually Creole mustard-based and highly seasoned. However, this River Road version is made primarily with mayonnaise.

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    Many different versions of Rémoulade sauce can be found in restaurants across South Louisiana. The Rémoulades of New Orleans are usually Creole mustard-based and highly seasoned. However, this River Road version is made primarily with mayonnaise.

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  • Red Rémoulade Sauce

    Red Rémoulade Sauce

    This Creole-style Rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.

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    This Creole-style Rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.

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  • Shrimp Marinade

    Shrimp Marinade

    It is imperative that a high quality olive oil be used and just the right amount of vinegar. For a flavor enhancer, I recommend adding a cup of grated Parmesan cheese.

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    It is imperative that a high quality olive oil be used and just the right amount of vinegar. For a flavor enhancer, I recommend adding a cup of grated Parmesan cheese.

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  • Blue Cheese Demi-Glace

    Blue Cheese Demi-Glace

    Demi-glace is an essential sauce in classical cuisine. It is not only used as a sauce by itself, but also as an ingredient in many other classical sauces.

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    Demi-glace is an essential sauce in classical cuisine. It is not only used as a sauce by itself, but also as an ingredient in many other classical sauces.

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  • Spiced Cranberry, Apple And Kumquat Sauce With Zinfandel

    Spiced Cranberry, Apple And Kumquat Sauce With Zinfandel

    Cranberries only need to be cooked for a few minutes before they burst and form a sauce. The addition of minced apples in the recipe ensures extra pectin in the dish allowing it to gel should you wish to mold the sauce.

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    Cranberries only need to be cooked for a few minutes before they burst and form a sauce. The addition of minced apples in the recipe ensures extra pectin in the dish allowing it to gel should you wish to mold the sauce.

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  • Barbecued Shrimp Butter

    Barbecued Shrimp Butter

    Barbecued shrimp first made its debut at Pascal's Manale Restaurant on Napoleon Street in New Orleans.Here, we have taken that famous sauce and created it as a topper for fresh-shucked oysters. It's a marriage made in heaven!

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    Barbecued shrimp first made its debut at Pascal's Manale Restaurant on Napoleon Street in New Orleans.Here, we have taken that famous sauce and created it as a topper for fresh-shucked oysters. It's a marriage made in heaven!

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  • Roasted Red Pepper Cream

    Roasted Red Pepper Cream

    Source: Chef John Folse

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    Source: Chef John Folse

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  • Dill and Shallot Butter

    Dill and Shallot Butter

    Tuesday, May 31 2016 3:56 PM EDT2016-05-31 19:56:53 GMT

    This is a fresh herb compound butter to which you can add any other flavorings. When chilled in a log shape, it can be sliced and placed on grilled, broiled or baked meats or oysters.

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    This is a fresh herb compound butter to which you can add any other flavorings. When chilled in a log shape, it can be sliced and placed on grilled, broiled or baked meats or oysters.

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  • Beurre Citron

    Beurre Citron

    This sauce is excellent over grilled, broiled or poached fish. I especially love it over grilled salmon or flounder.

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    This sauce is excellent over grilled, broiled or poached fish. I especially love it over grilled salmon or flounder.

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  • Chef John Folse's Tuscan-Style Meaty Marinara

    Chef John Folse's Tuscan-Style Meaty Marinara

    Tuscan-Style Meaty Marinara Prep Time: 30 Minutes Yields: 1 Quart COMMENT: This simple marinara sauce is made from fresh, ripe Roma tomatoes. The addition of prosciutto ham gives the sauce aMore >>
  • Chef John Folse's Beurre Creole

    Chef John Folse's Beurre Creole

    Beurre Creole PREP TIME: 15 Minutes YIELDS: 1 Cup COMMENT: This sauce is excellent over broiled or sautéed fish or grilled shrimp. INGREDIENTS: 8 ounces unsalted butter, chipped ½ cup dry whiteMore >>
  • Chef John Folse's Quick and Easy Tomato Sauce Forestière

    Chef John Folse's Quick and Easy Tomato Sauce Forestière

    Quick and Easy Tomato Sauce Forestière PREP TIME: 1 Hour SERVES: 8-10 COMMENT: Summer gardens are in bloom, and tomatoes are all around us. I have created this simple and wonderful mushroom sauce toMore >>
  • Chef John Folse's Classic Bolognese Sauce

    Chef John Folse's Classic Bolognese Sauce

    Classic Bolognese Sauce PREP TIME: 2 Hours SERVES: 8-10 COMMENT: This classic Italian meat sauce from Bologna traditionally uses at least two different kinds of meats. It can be served over your favoriteMore >>
  • Oil-Less Roux

    Oil-Less Roux

    Oil-Less Roux 2 cups all purpose flour Preheat oven to 375 degrees F. Spread flour evenly across the bottom of a 15-inch cast iron skillet. Bake, stirring occasionally, for approximately 1 hour. MakeMore >>
  • Chef John Folse's Sweet Red Pepper Sauce

    Sweet Red Pepper Sauce PREP TIME: 30 MinutesMAKES: 2 quarts COMMENT: There are hundreds of sweet pepper sauces available in Louisiana. However, if you wish to make a fresh, homemade version, thisMore >>
  • Chef John Folse's Herb Butter for Grilled Steaks

    Herb Butter for Grilled Steaks PREP TIME: 15 minutes Makes: 4 Pats COMMENT: This herb or maitre d' butter is perfect to top any grilled steak. INGREDIENTS: 4 tbsp salted butter, room temperature More >>
  • Chef John Folse's Raspberry Jalapeno Glaze

    Raspberry Jalapeno Glaze PREP TIME: 40 minutes Makes: 4 cups COMMENT: Use as a finishing touch to your grilled or broiled kabobs to give them a sweet finish. Don't put in to too early as theMore >>
  • Chef John Folse's Fruity Yogurt Dressing

    Fruity Yogurt Dressing PREP TIME: 10 minutes Makes: 2 cups COMMENT: Try this dressing on my Layered Fruit & Shrimp Salad for cool and refreshing meal. It's also a very appetizing ambrosia dipMore >>
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