Sauces, Spices, Techniques & Misc.

Notes for All Recipes

Julia Child once said, “If you understand technique you don’t need a recipe.”  A recipe should be guide not a ball and chain.  Subtle layering of flavors transforms good recipes to great ones.  Escoffier modernized and codified Antoine Careme’s haute cuisine, forming the basis for modern French cooking.  Le Repertoire assumes the reader knows the fundamentals, the basic techniques.  We should strive to do the same, as home chefs.

• Adobo Sauce for Beef
• Adobo Sauce for Chicken or Pork
• Aging Choice Beef
• Basic Grilling Baste
• BBQ Sauce
• Bearnaise Sauce
• Board Dressing for Steaks
• Bouquet Garni
• Cheese Souffle
• Chokecherry Jelly and Juice
• Cilantro Butter
• Croutons
• Garlic Confit
• Hatch Green Chile Spackle
• Hollandaise Sauce
• Homemade Butter
• How to Boil An Egg
• Jalapeno Jelly
• Mango Spackle
• Mayonnaise
• Plumping Prunes
• Scrambled Eggs the French Way
• Seafood Remoulade Sauce
• Spatchcocking a Chicken or Other Bird
• Spices
  • Cooking with Flowers
  • French sea salt (fluer de sel)
• Spicy Cocktail Sauce
• Tartar Sauce