Fumbling Foodie

A Blog for the Culinary-Challenged

Thickening Sauces The Modernist Way

July 14, 2016 by Dave Leave a Comment

Recently I switched from using a roux (50/50 mixture of flour and butter) as a thickener to using xanthan gum.  I love a good rich hearty sauce – no thin watery sauces for me.  I recently made my version of Coq au Vin, which includes a nice thick sauce and my guests were using bits…

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Filed Under: Kitchen 101, Sauces and Stocks

Salmon Filet with Saffron Cream Sauce and Braised Leeks

June 28, 2016 by Dave Leave a Comment

Quick and easy and light and delicate. This meal is proof that even when you are tired and short of time, you can still create an interesting meal. (There was a time long ago when I would have suggested going out, getting burgers, or opening a can of something – blech.) Making the Salmon Preheat…

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Filed Under: Fish & Seafood, Sauces and Stocks, Vegetables

Corn Sauce

June 1, 2016 by Dave Leave a Comment

I was introduced to this sauce by a French chef who is a genius when it comes to sauces.  Corn.  Who would think of using corn for a sauce?  Chef Pascal. Corn Sauce   Print Prep time 15 mins Cook time 15 mins Total time 30 mins   This sauce is great for fish, and…

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Filed Under: Sauces and Stocks

Beurre Blanc Sauce

January 14, 2016 by Dave Leave a Comment

Beurre Blanc is a white wine and butter sauce that goes really well with any seafood. It has a reputation of being difficult to prepare but I’m going to show to a trick taught to me by a French chef that makes beurre blanc as easy as pie. Beurre blanc is a neutral sauce, meaning…

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Filed Under: Sauces and Stocks

Sauce Choron

December 15, 2015 by Dave Leave a Comment

Sauce Choron is one of the ‘child’ sauces of Hollandaise. I love it on steak. I get these really wonderfully tender filet mignons, but as you know, tenderloin is not the most flavorful cut of beef. A sauce fixes that. Sauce Choron is just Sauce Béarnaise plus some tomato puree. For this recipe we’ll use…

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Filed Under: Sauces and Stocks

Sauce Béarnaise

November 28, 2015 by Dave Leave a Comment

Hollandaise sauce is called a mother sauce because it is used as the starting point for many other sauces, one of which is Sauce Béarnaise. Sauce Béarnaise and steak is a match made in heaven.  It is also great on poached eggs and vegetables. Ingredients 1 Shallot, chopped 1 bunch fresh tarragon 1 pinch  fresh…

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Filed Under: Sauces and Stocks

Hollandaise Sauce

November 14, 2015 by Dave Leave a Comment

I want to share with you my technique for making Hollandaise sauce.  The classic method is to whisk together egg yolks and clarified butter, but you need to whisk very vigorously.  I want to show you how to cheat by letting your blender do the work for you. Clarified butter made from two sticks (1/2…

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Filed Under: Sauces and Stocks

How to Make Chicken Stock

July 15, 2015 by Dave Leave a Comment

Chicken stock is known as Fond de Cuisine in French cooking – in other words, the foundation. The method described here is not the only way to make chicken stock.  How you chose to make chicken stock will depend upon your personal preferences as well as the intended purpose of the stock itself.  If the…

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Filed Under: Kitchen 101, Sauces and Stocks

Bordelaise Sauce

July 9, 2015 by Dave Leave a Comment

Bordelaise sauce is one of the mother sauces, meaning that many other sauces can be made from a mother sauce. Bordelaise sauce is is great on beef, veal, or pork.  It is really easy to make, and is one of my favorite sauces for filet mignon. The method used in this article was taught to…

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Filed Under: Kitchen 101, Sauces and Stocks

Saffron Cream Sauce

March 3, 2014 by Dave

The recipe for this sauce came my way as part of a larger recipe for salmon.  My Sweet Lady Wife is not normally a big fan of sauces but she loved this one. It is such a multi-purpose sauce that I thought it deserved to be published on its own. I can already see this…

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Filed Under: Sauces and Stocks

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Have you ever said, "I wish I could cook like that", or even "I can't cook?" then this website is you.

Dave - the original Fumbling Foodie - is an enthusiastic amateur gourmet chef. He's been to culinary school but his heart is in creating great meals that are inexpensive, easy, tasty, and make his guests go "Wow!".

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