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cocktail sauce

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 Cocktail Sauce
This easy-to-make sauce has a wonderful kick to it.
Course Sauces
Prep Time 5 minutes
Servings
Ingredients
Course Sauces
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Combine all ingredients in a bowl. Whisk. Chill in refrigerator for a couple of hours to enhance flavor. Serve with chilled shrimp or boiled and chilled chicken livers.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

MUSTARD SAUCE FOR FISH

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 Mustard sauce for fish
Course Sauces
Cuisine American
Prep Time 10 minutes
Servings
fish
Ingredients
Course Sauces
Cuisine American
Prep Time 10 minutes
Servings
fish
Ingredients
Instructions
  1. Combine the sour cream, heavy cream, 2 mustards, shallots, capers, 1 teaspoon salt, dill and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.)
Recipe Notes

Use any type of fish including red snapper, halibut, salmon, etc. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Top with the sauce and bake until done. (about 10 minutes per inch of thickness) © Galley Chef All Rights Reserved

Recipes

BASIL INFUSED BUERRE BLANC SAUCE

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 Basil infused Buerre Blanc Sauce
A delicious and elegant sauce that goes with anything from seafood to steak.
Course Sauces
Cuisine American
Cook Time 20 minutes
Servings
people
Ingredients
Course Sauces
Cuisine American
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. 1st prepare the sauce: In a small sauce pan, combine the wine, vinegar, shallots, peppercorns and thyme sprigs. Scrape the seeds from the vanilla bean and add to the pan with the bean. Turn the heat to medium high and reduce the contents until the pan is nearly dry.
  2. Add the heavy cream and cook until slightly reduced and the sauce coats the back of a spoon. Remove the pan from the heat. Whisk the butter into the sauce a piece at a time. Add the basil and let rest 10 minutes. Strain the sauce through a fine sieve. Season with a bit of salt. Use right away or hold in a warm bath. Serve with fish or steak. Makes 1/2 Cup
Recipe Notes

Filet mignon is a cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. © Galley Chef All Rights Reserved

Uncategorized

Yellow Corn Sauce – Great with fish!

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This silky smooth yellow corn sauce melts in your mouth like butter. If you really want your plate to look beautiful and taste delicious, just pour this sauce in the center of the plate and top with your favorite protein. Try it with seafood, pork or chicken. You’ll have a home run!

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 Yellow Corn Sauce - Great with fish!
A silky smooth sauce that glides on your pallet like butter. It's perfect for everything from seafood to pork.
Course Sauces
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Sauces
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes

This sauce is perfect for any fish, shell fish, chicken or pork.