No. 5. Genoese Sauce Recipe

The Cook's Decameron: A Study In Taste For Italian Dishes

No. 5 Genoese Sauce Recipe:

History and Fun Facts:
Genoese Sauce, also known as Sauce Génoise in French, is a classic sauce that originated in the region of Genoa, Italy. It is a rich and flavorful sauce that is often used to enhance the taste of various dishes, particularly meat and seafood. This sauce has a long history and has been a staple in Italian and French cuisine for centuries.

Genoese Sauce gets its name from the city of Genoa, which is known for its vibrant food culture and culinary traditions. This sauce is typically made with a combination of ingredients such as onions, wine, mushrooms, truffles, herbs, and various stocks or broths. The addition of anchovy and crayfish or lobster butter gives it a unique and savory taste.

The sauce is made by combining different ingredients and simmering them together to create a thick and flavorful sauce. The use of Espagnole sauce, which is one of the classic French mother sauces, adds depth and richness to Genoese Sauce. The combination of flavors from the onions, mushrooms, truffles, and wine creates a delicious and aromatic sauce that complements a wide range of dishes.

Genoese Sauce is versatile and can be used in a variety of dishes. It pairs well with grilled meats, roasted poultry, and seafood. It can also be used as a topping for pasta, vegetables, and even as a dipping sauce for bread. The sauce can be stored in the refrigerator for a few days, allowing the flavors to meld together and intensify.

Now, let's get into the recipe for No. 5 Genoese Sauce:

Ingredients:
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 glass of Burgundy wine
- 1/2 cup mushrooms, sliced
- 1/4 cup truffles, finely chopped
- 1 tablespoon parsley, chopped
- 1/2 bay leaf
- 2 cups Espagnole sauce (No. 1)
- 1 cup veal stock
- 1 tablespoon essence of fish
- 1/2 teaspoon crayfish or lobster butter
- 1/2 teaspoon anchovy butter

Instructions:

1. In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent.

2. Pour in the glass of Burgundy wine and add the sliced mushrooms, finely chopped truffles, chopped parsley, and half a bay leaf. Allow the mixture to simmer until it reduces by half, intensifying the flavors.

3. In another saucepan, combine the Espagnole sauce and veal stock. Add the essence of fish and reduce the mixture by one-third.

4. Transfer the reduced Espagnole sauce mixture to the saucepan with the onion and mushroom mixture. Stir well to combine and skim off any grease that may have accumulated.

5. Allow the sauce to simmer for a few more minutes, allowing the flavors to meld together. Pass the sauce through a sieve to remove any solids and achieve a smooth consistency.

6. Return the sauce to the heat and stir in the crayfish or lobster butter and anchovy butter. These ingredients add depth and a rich savory flavor to the sauce. Continue stirring until the butter has thoroughly melted and incorporated into the sauce.

7. Taste and adjust the seasoning if necessary. You can add a pinch of salt or black pepper to enhance the flavor, but be mindful of the saltiness of the anchovy butter.

8. Once the sauce is well combined and has reached a smooth consistency, it is ready to be served. Use it as a topping for grilled meats, roasted poultry, or seafood. It can also be used as a delicious pasta sauce or as a dipping sauce for bread.

Similar Recipe Dishes:
- Sauce Béarnaise: Another classic French sauce, similar to Genoese Sauce, but with the addition of tarragon and shallots.
- Sauce Chasseur: A flavorful brown sauce made with mushrooms, white wine, and shallots, often used in poultry and game dishes.
- Sauce Diane: A rich and creamy sauce made with mustard, Worcestershire sauce, and brandy, commonly served with grilled or sautéed meats.
- Sauce Lyonnaise: A simple yet delicious sauce made with onions, white wine, and a touch of vinegar, frequently used in French cuisine, especially with grilled meats and sausages.

These are just a few examples of sauces that share similarities with Genoese Sauce. Each of these sauces has its own distinct flavors and can be used to elevate various dishes. Experimenting with different sauces can add depth and excitement to your culinary creations. Enjoy exploring the diverse world of sauces and discovering new flavors!