GET SAUCY
As the idiom goes, “The third time is the charm.” That was indeed the case with dinner at the 2024 Luxury Awards. Guests attending the Central Valley’s most luxurious night of the year dined on a prefixed menu—designed by Sierra Coast Catering—with a choice of three main dishes for the third course. Between the beef, fish, and vegetarian options was a saucy common denominator. Here, you will find recipes for each of the sauces featured that evening.
Parmesan Cream Sauce
SERVES 6
This cream sauce base is worth mastering because it can be the baseline for countless variations. The ratio of one part wine to two parts cream is what’s key. Nutmeg makes cream sauce shine—be sure to add at least a pinch of this spice into whatever adaptation is being crafted. It’s best to incorporate any cheese at the end, sometimes off heat. Mix it until the cheese is barely melted and fully blended, otherwise, the sauce may become grainy and/or separated due to prolonged, unnecessary heat.
Instructions
Set a saucepan to medium heat and melt the butter. Add the dry white wine and reduce slightly. Stir in the cream. Add the nutmeg and a pinch of black pepper. Sprinkle in enough garlic salt to cover the top of the mixture. Set the heat to a gentle simmer, and allow the mixture to reduce by a third, stirring occasionally. Once reduced, remove from heat. Finally, stir in the grated parmesan cheese. To expand the sauce, you can always add a bit of pasta water to the mixture.
3 cups cream
1½ cup dry white wine
¾ cup grated parmesan cheese
3 tbs. unsalted butter
1 tbs. ground nutmeg
black pepper
garlic salt
Blackberry Bordelaise
SERVES 6
Bordelaise is an iconic French sauce originating from the Bordeaux region of France, hence why the traditional recipe calls for said varietal. However, any dry red wine—such as cabernet, merlot, or pinot noir—can substitute. Customarily, marrow is used, but beef broth or stock works just as well. Blackberry jam adds a twist to the tradition in this particular recipe. Tangy, flavorful, and rich, a little goes a long way, whatever dark meat (beef, veal, lamb, or even pork or duck) you choose to pair it with.
Instructions
Set a saucepan to medium heat and melt three tablespoons of the butter. Finely mince the shallot and add it, as well as the thyme, to the melted butter. Let the shallot soften and become fragrant before adding the blackberry jam, stirring until it’s melted and thoroughly mixed. Next, stir in the dry red wine and beef stock. Set the heat to a gentle simmer, and let the mixture reduce by half, stirring occasionally. Once reduced, remove from heat. At this point, the sauce may be strained to smoothen it or left alone to retain the texture provided by the shallot and thyme. Whisk in the remaining tablespoon of butter. Season with white pepper and salt to taste. The sauce may be served either warm or at room temperature.
1 cup dry red wine
1 cup beef stock
¼ cup seedless blackberry jam
1 shallot
1 tbs. thyme
4 tbs. unsalted butter
white pepper
salt
Zesty Romesco
SERVES 6
Romesco sauce traces its origins back to the Catalonian port city of Tarragona, Spain, where the condiment was first created to liven up the catch of the day. Then made using a pestle and mortar, today’s version is exceptionally easy to throw together in a food processor. Smoky, bright flavors rooted in a tomato and roasted red pepper base with a nutty crunch make it very versatile. Pairing beautifully with seafood and chicken, it’s also great as a dip for veggies alone or with grilled vegetarian kebobs.
Instructions
To a food processor, add all the ingredients, as well as black pepper and salt, to taste. Emulsify to desired consistency—it may either be puréed smooth or left choppy, so as to savor the ingredients’ inherent textures. If part of a hot dish, the sauce can be heated in a saucepan. Otherwise, it may also be served chilled or at room temperature.
1 cup roasted red bell
peppers (drained)
1 cup roasted tomatoes (drained)
1 lemon (zested and juiced)
½ cup sliced almonds
4 cloves garlic
2 tbs. tomato paste or sundried tomatoes
½ cup olive oil
2 tbs. red wine vinegar or sherry vinegar
1 tsp. smoked paprika
½ tsp. cayenne pepper
black pepper
salt
Editorial Director Lauren Barisic
Photographer Don Dizon
Don Dizon
Photographer
Don is a portrait and still-life photographer based on Fresno, California. He was a nursing major from Fresno City College, and while waiting to get in the nursing program, he continued to take photography classes. There he fell completely in love with photography. Capturing the right moment only takes one shot. But it is much more than that! You need to have the right lighting, angle, and expression to get the perfect photograph. Over the years, Don has mastered the art of capturing the moment.
