Suzi's Blog

Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having salmon tonight? Oh, let’s open the…

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Blueberry Sauce from Bakeless Sweets

  When summer peaks, so does our interest in fruits. Suzen’s interest in vegetables also peaks but, frankly my dear, I don’t give a … No, I care. I do. It’s just that I’m focused on the fruits of the season. One thing at a time. I’ve written here about the difficulty of some fruits:…

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Butterscotch Sauce

Last year, for the 4th, I suggested a Butterscotch Roll-up Cake. The cake was rolled in a combination of whipped cream and rich butterscotch sauce that had been folded into one diabetic dream. Butterscotch is a variant of caramel and, when well made, is outrageously satisfying. Just a tad can make all the difference to…

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Blue Cheese Steak Sauce

  Blue cheese. I just hate assocaitin the word "bacteria" with something so beautiful. And so versatile. I love to eat blue cheese, directly, on crackers, by the quarter pound. But the truth is blue cheese belongs in salad and soups and, yes sauces. There is a photo at the bottom of this post of…

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