Cooking Louisiana - Sauces for Meats

Here's a few ideas on types of sauces that you can use for various types and cuts of meat and seafood. I have not tested all of these recipes. Keep in mind also that these are mostly "French Based" sauces, from the basics!

(B)=Brown    (W)=White   (R)=Red    (E)=Emulsified

Beef

Merlot (B) Madeira (B) Mushroom (B)
Bordelaise (B) Béarnaise (E) Sauce Poivrade (B)
Pizzaiola Sauce (R) Roasted Pepper and Garlic (B) Mushroom Sauce (B)

 

Venison
Merlot Sauce (B) Mushroom (B) Marsala
Bourbon and Chutney Sauce    

.

Pork Chops
Madeira (B) Sauce Robert (B)  

 

Chicken
Merlot Sauce (B) Lyonnaise (B) Marsala
Bercy (W)    

.

Duck
Bigarde Sauce (B)    

.

Lamb
Merlot Sauce (B)    

 

Shrimp
Béarnaise (E) Rémoulade (E) Roasted Garlic Sauce (W)

More to come...

Fish
Halibut - Tomato Salmon - Basil Cream  Bercy (W)

More to come...

Crab
Rémoulade (E) Hollandaise  

Your sauce recipes are welcome! 

 

 

 

HOME

You will find some recipes that use a "prepared base" such as Demi-Glace. You'll have to buy these bases to make the sauces. You can find them below. 

Gourmet Foods for the Home Enthusiast

 

Back To Sauce Basics

 

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