Shallot sauce

step1

Sauté 3 finely sliced French (dry) shallots until transparent but not browned.

step2

Deglaze skillet with 1 tbsp. (15mL) wine vinegar and reduce liquid almost completely.

step3

Pour 1/4 cup (60mL) beef stock over mixture and reduce mixture by half

step4

add 1 tsp. (5mL) kneaded butter (beurre manie, made by rubbing together equal parts of flour and butter, and rolling into small balls for use in thickening sauces). Stir well and simmer for 2 minutes.

Tarragon sauce

Follow the same technique as for shallot sauce. Simply replace shallots with 1 tsp. (5mL) chopped onion and 1/4 tsp. (1 mL) chopped garlic

When deglazing skillet, add 1/2 tsp. (2mL) chopped tarragon

Grilled almond sauce

step1

Sauté 2 tbsp. (30mL) slivered almonds in 2 tsp. (10mL) butter until golden and set aside.

step2

Using the same skillet heat 1/4 cup (60mL) butter until foamy, add juice of 1/2 lemon along with sautéed almonds and garnish with chopped parsley

Pearl onion sauce

Follow same technique as for shallot sauce. Replacing shallots with 12 pearl onions, sliced in half along with 1 tsp. (5mL) finely chopped onion

Two-pepper sauce

Follow same technique as for shallot sauce, replacing shallots with 1 tsp. (5mL) chopped onion and 1/4 tsp. (1 mL) chopped garlic

When deglazing skillet add 1/4 tsp. (1mL) each of ground black peppercorns and green peppercorns.

Mustard sauce

step2

Sauté 1 tsp. (5mL) finely chopped onion until transparent but not browned

step2

Add 1/2 cup (125mL) beef stock to onions and reduce mixture by half

step3

Reduce heat and blend in 2 tbsp. (30mL) Dijon mustard

step4

Add 1 tbsp. (15mL) 35% cream, cook for 2 minutes without boiling

Creamed Brie sauce

Follow the same technique as for mustard sauce replacing mustard with 3 tbsp. (45mL) Brie cheese (slice off crust) and increasing cream to 1/4 cup (60mL)

Tomato sauce

step1

Sauté 1 tsp. (5mL) minced onions until transparent but not browned

step2

Add 1/2 cup (125mL) beef stock to onions then reduce mixture by half

step3

Reduce heat and add 2 tbsp. (30mL) tomato paste

step4

Add 1 tbsp. (15mL) 35% cream and cook for 2 minutes without boiling