Sauces

Couscous salad with corn and zucchiniThis is a recent addition to my cookbook. I was looking for more meatless dishes. This one is especially good in summer, when you can get fresh corn. This salad is served at room temperature so it is easily made ahead.
Hollandaise sauceA standard! This is used in many recipes: eggs Benedict being one of them. Cook this in the thickest pot you have. The challenge is to thicken without over cooking/ curdling so be carefull and do not leave it! If you need to keep it warm, do so in a double boiler over simmering water to prevent overheating.
Orange-Wine GravyThis is a fancying tasty holiday recipe. My basic sauce is simpler: remove meat from skillet, bring the heat up, pour some white wine (or other liquid like broth, juice or tea) and scrape the bottom of the skillet, let reduce a bit, then add heavy cream, bring to a boil, let reduce until desired consistency is attained. Remove from heat and add seasonings (which should complement the meat you are serving). And voila!
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