Introduction to Restaurant Quality Sauces Free Series

 

What Restaurant Quality Sauces Are All About

How to Make Restaurant Quality Sauces at Home Table of Contents

How often have you gone to a restaurant and wondered how they make the amazing sauces, dressings, and gravies that accompany a great meal?

At mid-level chain restaurants, many sauces are shipped in, ready-made. But at small, stand-alone restaurants and stand-alone fine dining restaurants, those phenomenal sauces are made by chefs, cooks and sauciers (the cook in charge of sauces) right there in the restaurant kitchen.

While some of these talented cooks and chefs attended culinary school, many did not. They learned their craft from others with more experience. And now, you, too, can learn the secrets of making restaurant-quality sauces at home.

You can make sauces just like the professionals do in restaurant kitchens.

They often say that the best example is a non-example, so this is what this book is not:

• This is not an exhaustive compendium of sauces
• This is not a technical discussion of sauces

Suppose you are looking for encyclopedic knowledge of sauces. In that case, there are many wonderful books out there on the topic, including James Peterson’s Sauces, Raymond Sokolov’s The Saucier’s Apprentice, and Saucing Foods by Deirdre Davis, that I can highly recommend.

This book aims to demystify sauce making, bringing it out of the restaurant kitchen into your kitchen.
You will learn

• kitchen sauce staples
• common sauce terminology
• the building blocks of sauces
• common sauce making techniques
• how to prepare classic and everyday sauces

With solid technique under your belt and quality ingredients in your pantry, you will have the confidence to make sauces that rival, and even exceed, the taste and texture of your favorite restaurant sauces. You will have the knowledge that professional chefs and cooks have passed down right at your fingertips.

No longer will you have to wonder how those chefs make wonderful sauces. You will know and be able to make them for yourself and your family right in your own kitchen.

You do not have to go to culinary school to be a great cook and saucier. Learn how to reduce, emulsify, make a roux, and mount butter; you will make restaurant-quality sauces before you know it.

But all the techniques, vocabulary and instruction in the world cannot take the place of actually cooking. If you're nervous, that's understandable, but take this book with you into the kitchen and just get started.

With repetition comes competence, and from competence comes greatness. So what are you waiting for? Let's get in the kitchen and make some sauces!