1 1/2 cups heavy cream
2 tbsp tomato pasta
1 tbsp dijon mustard
Salt and Pepper to taste
- Add cream to pan
- Add tomato paste, mustard.. stir until combined
- Add chops back in, cook until they reach desired doneness.
Please note, this sauce is typically accompanied by pork chops or pork loin. The cream is added at the end of the recipe to deglaze the pan. The sauce is delicious, but I’ve never tried it without the pork chop leavings. I cannot attest for its tastiness without them.
Recipe courtesy of Julia Child.
Lemon Caper Sauce
3 lemons, juiced
2 tbsp capers with juice
4 tbsp butter
salt & pepper to taste
- Add lemon juice to the frying pan.
- Add butter, capers, and caper juice
- Correct seasoning.
- Once butter has melted, remove from heat.
I make either salmon or do some chicken cutlets. It’s a winner!
1 cup heavy cream
7 oz grated parm (from the block, not the jar)
1 clove garlic, minced
1 shallot, sliced
1/8 cup sweet vermouth
salt/pepper to taste
1 tbsp unsalted butter
- Put a medium sauce pan on the stove on medium heat, add butter.
- Add shallot to the pan.
- After a minute has passed, add garlic to the pan.
- Once shallot has become slightly translucent, add in the splash of sweet vermouth
- Let simmer for a minute, then add in cream, and turn heat down slightly so you don’t burn the cream.
- As the cream heats up, start slowly stirring in the cheese.
- As each bit melts, add more until the cheese is fully melted.
- Taste the sauce at this point, and correct the seasoning.
Branette (Nanette’s Saucy Cousin)
1/4 cup brandy
1 tbsp tomato paste
1/2 cup cream
Salt and Pepper
1) Once you’re done cooking some amazing meat product in a pan, add cream and brandy to the pan with all the brown yummy bits.
2) Add tomato paste. Stir.
3) Salt and pepper to taste.
4) Simmer until warmed through. (If you let this sit and cool for a moment, it will thicken slightly)