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Sauce Recipes and Articles
This fruity and delicious sauce is based on the flavors of Rockey's award winning liqueur. You can learn more at rockeysliqueur.com
With sous vide, you can be guaranteed you'll have perfectly tender octopus every time! Not only is it healthy and DELICIOUS, but it's a real show-stopper when you want to cook to impress.
This sous vide tomato sauce is rich, thick and has amazing body in it.
Cooking perfectly tender calamari with no worries of turning it into rubber, I combine it with some sous vide shrimp and creamy pesto pasta for an easy meal.
These sous vide baby back ribs turn into BBQ Heaven with a mouthwatering sweet and tangy sauce. Easy enough to do with a toddler running around!
Making Juicy Lucy Hamburgers sous vide allows you to dial in on the perfect doneness, making them even juicier than normal!
These sous vide Asian flank steak tacos are an easy and flavorful way to kick up your taco game, especially when combined with this flavorful marinade.
Many people sous vide lamb loin, but this recipe also takes advantage of lower temperatures to create sous vide creme fraiche and sous vide black garlic.
Using sous vide for a gyro is a great way to ensure that it is juicy and tender, locking in the amazing flavors of this traditional dish.
Using a sous vide ragu made from short ribs ensures tender meat and a flavorful sauce, all with no giant pot to clean!
This sous vide osso bucco short ribs are the perfect date night dish! Combined with some mushrooms and lemon garlic pasta will have your SO drooling!
Tender sous vide beef brisket is combined with sweet and smokey bourbon and bacon peach glaze. It's the perfect dish for any BBQ!
If you are like my family, and flavorful gravy is a highlight of the meal, you'll need to make or buy turkey stock. I always recommend making your own and there are many ways to make a stock, depending on what you are planning on using it for, but at its most basic, it's just water, meat, bones, vegetables, herbs and spices simmered for a long time. If you have a pressure cooker I highly recommend using it, it produces a richer, deeper stock than simmering it...plus you don't have to tend the stove for an hour or two!
This is my go-to gravy during Thanksgiving. It is very fast to bring together and it is rich, herby and full of flavors that complement almost every side we have at the table. If you prefer a more traditional gravy you can omit the herbs, and it'll still be very flavorful. Feel free to modify the amount of flour you use to make it thicker or thinner, depending on your preferences.
This is the perfect surf and turf dish! In true Maryland style, I used jumbo lumb crab and lots of old bay for a new twist with classic sous vide steak Oscar recipe.
I'm a huge fan of mole sauces, but sometimes I don't want to go through all the effort to make some. This dried chile pepper sauce uses less ingredients and comes together much quicker, making it something you can make more regularly. I love using it on steak, lamb, or pork. I often like to thicken it up by turning it into an agar fluid gel, something that gives it a ton of body without changing the flavor profile.
Salsas are a great way to add flavor to dishes. Roasting the vegetables first adds even more flavor to the salsa. Though if you're in a time crunch you can just use canned tomatoes and it will still turn out well. I love to serve this with a rich, heavy meat like lamb chops, chicken thighs, or braised beef. It can even work as a dip for chips!
The spiced rum-infused raisins add great flavor to this caramel sauce and more depth to savory dishes such as pork and lamb. The sauce itself is ideal on desserts or even served plain on vanilla ice cream.
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