Susan Volland’s Mastering Sauces is The Home Cook’s Guide to New Techniques for Fresh Flavors.
This is an encyclopedia dedicated to sauce: Turning Water Into Sauce, Turning Whole Foods Into Sauce Without Thickeners, Sauce on the Side (Dressings, Cooling Condiments, Table Sauces, Barbecue Sauces, Chile Sauces), Updating the Classic French Mother Sauces, Syrups and Sweet Sauces and Pulling It All Together – Making Sauces Like a Pro.
Sauces can make or break (no pun intended) a meal — and with this cookbook you will have everything you need to make your meals spectacular. Recipes for Relishes, Salsas, Butters, Mayo, Ketchup and Simple Syrups are also included. Arkansas Chocolate Gravy (oh my), Korean Pear Bulgogi Sauce and even a recipe for English Pouring Custard (Creme Anglaise) look wonderful. Mastering Sauces is the only book you’ll need for all things sauce or condiment related.
Particularly helpful are the pages devoted to sauces for various applications: for example “A Few Excellent Sauces for Vegetables”, “A Few Excellent Sauces for Pork” and over a dozen pages devoted to “Remedies for Faltering Sauces”.
Susan has been so gracious to offer a copy to one of The Cookbook Junkies – and bonus she sent a bookplate for the giveaway copy!
Random Number Generator picked comment #28 — Tamara Mitchell!
GIVEAWAY: To enter this giveaway, please leave a comment on this post telling me about your favorite sauce. This giveaway is open to U.S. addresses only and a random winner will be chosen on October 21st. Good luck!
Special thanks to W.W. Norton and Susan Volland for their generosity.
Bernaise.
Wow. A favorite sauce is hard to choose! I’m a tomato addict, so any good tomato sauce is irresistible to me! I’ve been craving a puree sauce of roasted tomatoes, peppers, onions and garlic lately. I need to make some soon!
Hard to pick a favorite, but if Picatta sauce is on the menu, it is hard for me to resist!
I love Bordelaise sauce, especially with oeufs en meurette, poached eggs with lardons.
Hollandaise
It’s hard to pick one but I love Barbeque Sauce !
Hollandaise
My favorite? Garlic and White wine!
I love Alfredo sauce both on pasta and to dip good bread in.
Any tomato based sauce.
My favorite is Livornese over a nice piece of fish
Hot Fudge
I love building any kind of pan sauce….saute your meat, add some wine, aromatics, butter….I’m in 🙂
Hollandaise
My favorite sauce is the one I am eating at the time. I do favor wine based sauces though.
Garlic Alfredo sauce
Hard to say which sauce is my favorite – but if I had to choose, I think it would be Hollandaise.
much needed as I love sauce!
Homemade BBQ sauces!!!
I love Dijon Dressing.
Years ago, I used to eat all asparagus dinners: I would steam a couple of bunches of asparagus and make a pint of hollandaise. Yum hollandaise!
I love Bernaise sauce!
I love a good hollandaise sauce!
How about a wonderful, full flavored red chili sauce…..
i love bordelaise sauce and i do have an address in the US
My favorite sauce is a rosemary balsamic that accompanied a pork tenderloin at a lovely restaurant in Castalina in Chianti. I also love a creamy mustard.
Bechamel!
Bolognese!
they all sound delish
This is a hard one! There are so many different kinds of sauces that seem essential to different dishes…..
But the one I’d be very very sad without would be a good spicy tomato sauce, like an arrabiataa.
My fav sauce is pesto
I adore Bernaise sauce, I’d drink it if I could!
Bolognese! But I like the other comment…. hot fudge!
Bolognese, but I liked someone else comment of hot fudge!
My pan mushroom cream sauce over a pan seared ribeye steak!
I love a good demi glace.
Cognac Peppercorn Cream Sauce!