Chimichurri.

Chimichurri: Debunking The Myths : Asado Argentina:
Chimichurri: Debunking The Myths.
Dry Chimichurri Mix & Rub : Asado Argentina:
Dry Chimichurri Master Mix - uncooked sauce used for grilled meat.

1 Tablespoon dried parsley
1 Tablespoon dehydrated onion flakes
1 Teaspoon dried oregano
1 Teaspoon dehydrated minced garlic
1 Teaspoon red chili flakes
1 Teaspoon basil
1 Teaspoon paprika or powdered sweet pimenton
1/2 Teaspoon ground or flaked laurel (bay leaf)
1 Teaspoon salt

Chimichurri Sauce : Asado Argentina:
Here is my personal favorite recipe for chimichurri sauce(main article). You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.
Chimichurri Sauce.

1/2 Cup Olive Oil (For a more mellow flavor use a neutral flavored oil)
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste (Aji Molido if you can find it)

Make sure all of the fresh ingredients are well washed and clean before preparing.

Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients.
Allow to rest for 30 minutes.

Next add the vinegar and water.
Mix well.
Allow to rest for 30 minutes.

Finally add the oil and mix well.
Make sure that the liquids cover the rest of the ingredients.
If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch.
Transfer to a non-reactive clean bowl or jar that can be covered.
Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight.
For better results prepare at least 2 or 3 days ahead of time.
If refrigerated, allow sauce to sit at room temperature for at least an hour or until the oil, if congealed, thins out before serving.

The Argentine gourmet Miguel Brascó claims that the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" (a rough translation is hey give me condiment or give me curry). The word then corrupted to chimichurri.

More recipe Chimichurri - "give me the curry" - Argentinian parsley-based sauce (parsley, garlic, oil, and red pepper flakes):
Sauced: Chimichurri Sauce | Serious Eats : Recipes:
Makes 1 cup

Ingredients
1 cup packed fresh parsley, washed and dried
5 medium cloves garlic, peeled
2 tablespoons oregano leaves
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes

Procedures
- Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

- Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes.
Use immediately or store in the refrigerator for up to 2 days.
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Onion Sauce. Chicken.

Roasted Chicken With Classic or Curry Soubise (Onion Sauce) | Serious Eats : Recipes:
Ingredients
1 large chicken, about 4 to 5 pounds
Kosher salt and freshly ground black and/or white pepper
3 tablespoons unsalted butter, 1 tablespoon softened
2 medium onions, thinly sliced
1 1/2 cups heavy cream
1 teaspoon curry powder or vadouvan spice, optional (see note above)
Procedures
- Set oven rack to upper-middle position and preheat oven to 200°C.
Using sharp kitchen shears, remove spine from chicken and reserve for another use (such ashomemade chicken stock).
Flatten chicken by placing skin side up on cutting board and applying firm pressure to breast bone.
Season generously with salt and pepper.


- Set wire rack in rimmed baking sheet lined with aluminum foil.
Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
Roast for 20 minutes, then rub skin all over with the 1 tablespoon softened butter.
Return to oven and cook until thickest part of breast close to bone registers 65°C on an instant-read thermometer and joint between thighs and body registers at least 76°C, 25 to 45 minutes longer.


- Meanwhile, in a medium saucepan, melt remaining 2 tablespoons butter over medium heat until foaming.
Add onions and cook, stirring frequently, until softened and most liquid has evaporated, about 20 minutes.
Stir in cream and simmer for 5 minutes.


- Transfer hot onions and cream to a blender.
Add curry powder or vadouvan if using, and blend, starting at low speed and gradually increasing to high, until a smooth sauce forms.
If desired, pass sauce through a fine-mesh strainer, pressing on solids with a spoon, for an even more refined texture.
Return onion sauce to saucepan and season with salt and white pepper (note that sauce should have a texture that's thicker than most sauces but thinner than a puree). Keep warm.


- Carve chicken and serve, spooning sauce all around.
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Venison. Sauce.

Venison Haunch Steak with Spelt Grain and Red Wine Sauce Recipe by Madalene Bonvini-Hamel; Chef, Photographer and Founder of The British Larder – The British Larder:
Sauce:

Prepare the vegetables by peeling and washing all the vegetables.
Cut them all the same sizes about 2cm pieces and just crush the garlic with the heel of your hand.
Heat the oil in a large saucepan and saute all the vegetables, coriander seeds, juniper berries and cloves until golden brown, this should take about 10 minutes.
Do not burn the vegetables. The idea is to caramelize the vegetables and bring out the natural sweetness.
Add the tomato puree and continue cooking for a further 5 minutes, stir regularly to prevent the puree from burning. Do not be tempted to add extra oil as it will make the sauce greasy.
Add the red currant jelly, bay leaf, thyme and rosemary and deglaze the pan with the wine, turn the heat up and cook until the wine reduced by half.
Add the stock, bring the sauce to a gentle simmer, do not boil the sauce too fast and do not cover the pan with a lid. Gently simmer for 20 minutes, removing the impurities with a ladle.
Pass the sauce through a fine sieve, discard the solids and return the sauce to a clean saucepan.
Reduce the sauce until it has a coating consistency.
Set the sauce aside until needed.
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Shortcut Recipe for Demi-Glace.

Shortcut Recipe for Demi-Glace:
"Demi-glace is an amazing sauce to serve with red meats, like roasts and grilled steaks and such. The only thing about it is that making it from scratch can be quite time-consuming.
Fortunately, you can save a lot of time by making your demi-glace with store-bought beef stock or beef broth.
Purists might raise their eyebrows at this, but the reality is that if something's too hard to make, you're probably not going to make it. Which is a shame, because everyone should be able to enjoy the deep, rich, sumptuous flavor of demi-glace, which is pretty much the ultimate sauce.
Okay, it's not literally the ultimate sauce. You can in fact use demi-glace to make other sauces. Add some red wine and reduce it for a bit and you have the classic red wine sauce. Do the same with mushrooms and shallots and you have a traditional mushroom sauce.

Demi-glace is made by combining a mixture of half basic brown sauce and half brown stock (such as beef stock) and then simmering until it's reduced by half. The shortcut here is that instead of making the stock from scratch, we'll use store-bought stock or broth. It won't have the same body as a homemade demi-glace, but it'll save you about 8 hours.


My advice is to use the best quality stock or broth you can find, and stick to the low-sodium, reduced-salt (or even no-salt) varieties. Reducing concentrates the saltiness, and you don't want your finished sauce to taste like a salt-lick.
You'll need some cheesecloth for straining the sauce and also for making the sachet d'epices, as well as some cooking twine for tying it up.

Ingredients:
- 5 cups beef stock
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 oz clarified butter (2 Tbsp)
- 1/4 cup all-purpose flour
- 1 bay leaf
- 1 tsp dried thyme
- 6-8 fresh parsley stems
- 8-10 whole peppercorns

Prep Time: 10 minutes
Cook Time: 70 minutes
Total Time: 80 minutes

Preparation:
1.Place the bay leaf, thyme, parsley stems and peppercorns onto a square of cheesecloth and tie it up into a bundle with cooking twine.

2.Heat the butter in a heavy-bottomed pot over medium heat, and add the chopped onions, celery and carrots. Saute them for a couple of minutes, until the onion is partially translucent.

3.Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently, until the flour is lightly browned, but by no means burned.

4.Now whisk in 3 cups of the beef stock.

5.Bring to a boil over medium-high heat, then lower heat to a simmer, add one of the sachets and reduce for about 20 minutes or until the total volume has reduced by about one-third.
6.Remove pan from heat and retrieve the sachet (and set it aside). Carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

7.Now return it to the pan and stir in the remaining two cups of stock and return the sachet to the pot.

8.Bring back to a boil and then lower to a simmer. Simmer for about 50 minutes or until the sauce has reduced by half.

9.Discard the sachet. Strain the sauce through a fresh piece of cheesecloth. Season to taste with Kosher salt. (But if you're using the demi-glace to make another sauce, season at the very end.)

Demi-glace will keep in the fridge for a couple of weeks, and in the freezer for months."

French cuisine.
In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery. He dropped allemande as he considered it a variation of velouté, and added hollandaise and sauce tomate, defining the five fundamental "mother sauces" still used today:

Sauce Béchamel, milk-based sauce, thickened with a white roux.
Sauce Espagnole, a fortified brown veal stock sauce, thickened with a brown roux.
Sauce Velouté, light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.
Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.
Sauce Tomate, tomato-based
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Chimichurri.

Chimichurri | David Lebovitz:
Chimichurri
About 1 cup (250ml), 4 to 6 servings

Bourbon Orange Coriander Barbecue Sauce.

Joy the Baker – Bourbon Orange Coriander Barbecue Sauce:

makes about 2 1/2 cups

3 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup bourbon
1/2 cup orange juice
1/2 cup cider vinegar
1 cup ketchup
1/2 cup brown sugar (1/3 cup if you’d like it less sweet)
1/4 cup molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon orange zest
3/4 teaspoon ground coriander
1 teaspoon coarse ground black pepper
1/2 teaspoon salt

Pistou soup.

By Rachel Khoo
Pistou is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil.

One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou.
Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves. /David Lebovitz/
Ingredients
For the Vietnamese pistou
1 bunch of Vietnamese or Thai basil, chopped
1 stalk of lemongrass, roughly chopped
½ small red chilli, seeds removed
5 tbsp sunflower oil
For the soup
3 tbsp olive oil
2 onions, diced
4 garlic cloves, crushed to a paste
2 sprigs thyme
3 bay leaves
4 tbsp tomato purée
2 carrots, diced
2 courgettes, diced
200g/7oz green beans, cut into small pieces
2 litres/3½ pints boiling water
100g/3½oz dried pasta (a small variety like orzo)
1 x 400g/14oz tin white beans (e.g. haricots blancs, cannellini), drained
and rinsed
200g/7oz fresh or frozen peas
1 tbsp salt
pinch sugar
freshly ground black pepper

Pasta Sauce (tomatoes).

The Best Slow-Cooked Tomato Sauce Recipe | Serious Eats:

This rich and hearty red sauce tastes like it's been cooked for hours, because it has.
The secret to its deep, naturally sweet, complex flavors is to cook the sauce in the oven (150C), allowing the surface to brown while the sauce slowly concentrates.
Cover Dutch oven with lid slightly ajar and transfer to oven.
Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
The resultant sauce is great on pasta, with meatballs, on your chicken parm, or scooped right out of the pan with a spoon on its own.

But you can make Quick Italian Red Sauce!
Giorgio’s Sicilian Pasta Sauce.
Ingredients:
75g blanched almonds
500g plum tomatoes
1 garlic clove
Sea salt and freshly ground black pepper
40g fresh mint, chopped
50ml olive oil

1 Heat the oven to 180°C/350°F/gas mark 4.
Lay the almonds in a single layer on a baking tray and put them into the oven for about eight minutes.
As long as they are in a single layer you don’t need to turn them.
Keep a close eye to make sure they don’t burn, and when they are golden, take them out and chop into small chunks.
2 Put the tomatoes into a pan of boiling water for ten seconds, then drain under cold water – you should now be able to peel them easily.
Cut each one in half, scoop out the seeds with a teaspoon and dice the flesh.
3 Using a pestle and mortar, grind the toasted almonds with the garlic until smooth.
Add the tomatoes, salt, pepper and mint and pound the mixture until it resembles a paste.
Finally, stir in the olive oil a splash at a time.
To serve, stir the sauce into some cooked pasta and garnish with basil, anchovy fillets and (if you want) Parmesan.

Read more:Recipe: how to cook Giorgio Locatelli’s Sicilian Pasta Sauce | The Sun |TV Magazine

Cream of Tarragon and Vanilla Sauce.

Cream of Tarragon and Vanilla Sauce - The Greasy Spoon: "There are two varieties of tarragon, French and Russian. Russian tarragon is easier to grow but doesn't taste as good as French tarragon."
Tarragon/Эстрагон.
Here's how to make Cream of Tarragon and Vanilla Sauce, courtesy of The Greasy Spoon:
Melt some unsalted butter in a smallish pan; chop up about three of four shallots and sweat them gently in the butter.
Turn up the heat and add a generous slug of a dry vermouth such as Noilly Prat (rhymes with cat).
Bubble away to burn off the alcohol.
Add a dash of balsamic white vinegar and let the sauce bubble for a minute or so.

Next, pour in some decent chicken stock, add a scraped out vanilla pod and seeds, and a handful of chopped tarragon leaves.
Reduce on a high heat, until the broth is reduced by about half- and starts to thicken.
Strain through a seive into a new, clean and cold pan, discarding the tarragon leaves, vanilla and shallots.
Alllow the sauce to cool down for a few minutes.

Very carefully (so that it doesn't curdle) mix in a small tub of double cream.
Turn your stove up to a high heat and reduce (with only the very occasional stir) until the sauce is reasonably thick.
Check the seasoning and if necessary add some Maldon Sea Salt and White Pepper.
For that extra vanilla kick, you could always substitute the Maldon Salt with a pinch or two of Vanilla Fleur de Sel, the delicious (and expensive) vanilla flavoured sea salt you can buy from French delis. Stir in some freshly chopped tarragon leaves.
Warm through and serve.
This sauce is really about four flavours: aniseed (from the tarragon and the vermouth), vanilla, salt and the sweet-sharp taste of balsamic vinegar.
I think it works, and I like it.

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