Making Sauces

[Doofus]

There's a fish dish I make now and again that I really enjoy and I had the thought that it might be good to turn the flavours into a sauce for dressing or marinating, but I've no idea where to start in making that, and making something which can keep, at least for a few days.

Essentially it's onion, garlic, biquinho, smoked paprika, chicken stock, sherry and orange zest and generally, that makes a thin 'sauce'.

Do I just make lots and reduce it, or does it need a base of some sort to stabilisr it or something?

Be gentle. I enjoy cooking and experimentng, but I don't really have much of a clue.

[sherman]

Onion granules
Garlic granules
Paprika
Biquinho

Mix together. Put in a kilner jar and add wet ingredients as needed. Orange zest will need to be fresh too.

[Ham_and_Jam]

Sweat off finely diced shallots, grated garlic and chilli peppers, add the sherry and flash off any alcohol. Add the stock, paprika and orange zest. Reduce to required consistency. Take off heat and stir in a knob of butter.

[Doofus]

Thanks both. But the first sounds like a rub, and the second will have too much heat for what I'm after.



My wife's suggested that I try making a thicker sauce by just reducing the ingredients, and then think about how to loosen it when I use it.

[Silvanus]

Reduce your regular sauce and freeze in ice cube trays then keep the cubes in a freezer bag untill you want to use it. I do this with all's sorts of sauces, pastes, mixtures, dips etc.

[sherman]

Doofus said:

Thanks both. But the first sounds like a rub, and the second will have too much heat for what I'm after.



My wife's suggested that I try making a thicker sauce by just reducing the ingredients, and then think about how to loosen it when I use it.

The rub is a good base to make marinades from. Add oil, sherry stock etc. A dry rub mix will stay fresh for months in the cupboard.

[Ham_and_Jam]

Doofus said:

the second will have too much heat for what I'm after.

A little confused. I just gave you how I would make a sauce from the ingredients you gave. The heat is only coming from the biquinho (chilli peppers). So would be mild / sweet as per your recipe.

[Doofus]

sherman said:

Doofus said:

Thanks both. But the first sounds like a rub, and the second will have too much heat for what I'm after.



My wife's suggested that I try making a thicker sauce by just reducing the ingredients, and then think about how to loosen it when I use it.

The rub is a good base to make marinades from. Add oil, sherry stock etc. A dry rub mix will stay fresh for months in the cupboard.

I don't want a marinade. I want a sauce for fish, mainly.

[Doofus]

Ham_and_Jam said:

Doofus said:

the second will have too much heat for what I'm after.

A little confused. I just gave you how I would make a sauce from the ingredients you gave. The heat is only coming from the biquinho (chilli peppers). So would be mild / sweet as per your recipe.

Sorry. I said "biquinho" and you said "chillies". I know they're the same, but they're not the same. To me, biquinho are sweet peppers, but they're not 'chiilies'.

Everything else you said was fine.

[sherman]

Doofus said:

I don't want a marinade. I want a sauce for fish, mainly.

Doofus said:

be good to turn the flavours into a sauce for dressing or marinating, but I've no idea where to start in making that

[Doofus]

sherman said:

Doofus said:

I don't want a marinade. I want a sauce for fish, mainly.

Doofus said:

be good to turn the flavours into a sauce for dressing or marinating, but I've no idea where to start in making that

Look, I've told you I don't have much of a clue. Not sure why you're struggling with that.



I do want something for marinading. I don't want a rub.

[sherman]

Doofus said:

sherman said:

Doofus said:

I don't want a marinade. I want a sauce for fish, mainly.

Doofus said:

be good to turn the flavours into a sauce for dressing or marinating, but I've no idea where to start in making that

Look, I've told you I don't have much of a clue. Not sure why you're struggling with that.



I do want something for marinading. I don't want a rub.

Rub +oil/liquid = marinaide

[whimsical ninja]

Use fish stock if you possibly can for a fish sauce. Will make the world of difference

[Mobile Chicane]

I wouldn't heat that to reduce it. With the exception of the chicken stock which I would concentrate before adding cold.

I'd go the 'ajo blanco' route and thicken with ground almonds / bread.