[caption id="attachment_482" align="alignleft" width="224" caption="A batch of B cubed Ava Rae IPA "][/caption] The Sauced Chef and Ballews Basement Brew will be joining forces soon.  We will be collaborating on an exciting new product that will take advantage of my sauciness and David Ballew's vast beer knowledge.  So, I say to you my little Saucies, the day of reckoning may soon be upon us! Let's just say ...

Sauce Lab #10:  Eggnog Base 2 Large  bowls Medium saucepan Whip Ladle for tempering 12 oz milk 2 tbsp vanilla extract (or 1 split vanilla bean) 2 egg yolks 1 oz fine granulated sugar 1 oz cake flour 1/2 oz cornstarch 3 oz Grand Marnier 6-8 oz Sauce Lab #10: Creme Chantilly Heat the milk and vanilla to just below boiling point Whip the egg yolks and sugar until pale.  Add the flour and cornstarch and mix wel ...

Sauce Lab #9: Creme Chantilly  Mixer (optional, makes it a lot easier) 2 cups heavy cream or creme fraiche 1/4 confectioner's sugar 2 tbsp vanilla extract   Whip the cream by hand or machine until it forms soft peaks** Add the sugar and vanilla.  Continue to whip until it forms stiff peaks but it still smooth (the consistency of whipped cream or cool whip). Don't overwhip because the the cream will seperate ...

Sauce Lab #8: Orange Simple Syrup Small strainer or fine screened tool 1 whole orange (peeled, rinds roughly chopped, pith and inside added whole) 3 cups water 2 cups white sugar 1/2 cup real honey In a medium sauce pan add all the ingredients and bring to a boil Reduce to simmer,  and let it simmer for 30 minutes until thickens Turn off heat and let cool for 1 hour Remove large orange parts and strain Use ...

Sauce Lab #7: Ginger-Honey Simple Syrup  Small strainer or fine screened tool 1 cup roughly chopped fresh ginger (skin on) 3 cups water 1/2 cup white sugar 2 cups real honey   In a medium sauce pan add all the ingredients and bring to a boil Reduce to simmer,  and let it simmer for 30 minutes until thickens Turn off heat and let cool for 1 hour Remove ginger and strain Use for cocktail, sweet marinades or s ...

Sauce Lab #6: Meatless Mincemeat Sauce  large pot or kettle masher 4 cups brown sugar 3 lbs raisins 1 orange (zest the entire orange, rough chop the rinds, squeeze all the juice out) 1 lemon  (zest the entire lemon, rough chop the rinds, squeeze all the juice out) 2 (16 oz.) cans jellied cranberry sauce 8 lbs. tart apples, peeled and cored 2 lbs. currants 1/2 citron (cut fine) 1-2 pints hard cider (I prefer ...

Sauce Lab #5: Lemon-Thyme-Beet Vinaigrette   food processor 1/2 cup beet juice (or you can puree 1/4 of a roasted beet) 3 tbsp lemon zest 3 tbsp FRESH thyme 1 cup red wine vinegar 2 tbsp vanilla balsamic (or regular balsamic w/ vanilla extract added) 1 tbsp lemon juice 1 tsp honey 3/4 cup salad oil  S/P TT   Add everything but the oil and S/P to the food processor and blend While the food processor is blend ...

Sauce Lab #4: Roasted Tomato Jus and more   1 sheet pan covered in aluminium foil 2 large bowls 1 fork 12 large tomatoes (halved and cored)  1/4 extra virgin olive oil 6 rosemary sprigs 10 garlic cloves S/P TT   Preheat oven to 225 degrees After halving (use a serrated knife for this) and coring (use a small little dinky knife) the tomatoes add them to a bowl and toss with olive oil and a couple pinches sal ...

Sauce Lab #3: Strawberry-Basil Simple Syrup  Small strainer or fine screened tool 6 Fresh Strawberries 10 Fresh Basil Leaves 3 cups water 1 cup white sugar ½ cup real honey    In a medium sauce pan add all the ingredients and bring to a boil Reduce to simmer,  and let it simmer for 30 minutes until thickens Turn off heat and let cool for 1 hour Remove basil/strawberries and strain Use for cocktail, sweet ma ...