Most stock based sauces are thickened with “roux” which is cooked to reduce the flour taste in sauces.

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Another classic “French” sauce recipe, great on any type of meat such as beef or pork.

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This is a fantastic wild mushroom sauce recipe, morrel mushrooms have such a bold earthy flavor. I used to server this with a “Chicken Breast Minnesota” dish while working as a sous chef in Colorado.

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Ok, I know … this recipe is not quite “healthy” and while most of my cooking style is fairly healthy once in a while it is nice to indulge. This recipe is just that, great with vegetables like asperugus or tossed with a red wine vinegar and tarragon reduction and topped over grilled beef tenderloin.

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When updating this site (December of 06) I realized how long it has been since I have made this recipe. I used to server “Herb Roasted” sea bass at a country club in Colorado with this sauce and it was a huge hit. Add a bit of chipotle pepper puree for a southwestern variation.

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Those that like tarter sauce for their fish this recipe will want to try my variation on the classic recipe. I simply add capers for a more “grown up” taste.

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Simple, traditional and quite tasty if at all possible try to use fresh herbs when creating pasta sauces. I always add a fair amount of the fresh herbs right before tossing with the pasta for maximum “herb” flavor.

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