Convenience Stocks and Sauces
Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. As with traditionally made stocks, these may form the basis of many products, including sauces, soups and stews, …
Nouvelle cuisine
Stock: Great emphasis should always be placed on the careful preparation of all stocks as they form the basis for most sauces, gravies, soups, light stews and braisings. All the …
Mint Sauce Recipe
Makes: 1/2 liter. Ingredients: 120 g mint leaves 5 g castor sugar 1/4 dl hot water 3 dl vinegar Method: (1) Chop the mint leaves with the sugar and place …
Bread Sauce Recipe
Makes: 10 portions. Cooking time: 10 minutes. Ingredients: 1/2 liter milk 1 small onion 1 bay leaf 1 clove 150 g white breadcrumbs 50 g butter seasoning Method: (1) Infuse …
Sauce Poivrade Recipe
Makes: 1 liter. Cooking time: 30 minutes. Ingredients: 75 g butter or oil 100 g carrots 100 g onion 75 g celery 1 bay leaf 1 sprig thyme 1 dl …
Bolognaise Sauce Recipe
Makes: 10 portions. Cooking time: 1/2 hours. Ingredients: 500 g minced beef 3 dl oil 150 g chopped onion 1 clove crushed and chopped garlic 50 g tomato puree 1 …
Mayonnaise Sauce Recipe
Mayonnaise may be defined as a cold sauce. It may be served either as sauce in its own right or form the basis of other sauces. It is an emulsification …
Hollandaise and Bearnaise Sauce Recipes – Butter Sauces
Butter sauces consist of egg yolks cooked to a temperature not exceeding 60 °C with the addition of butter. The flavor of these sauces is to a large extent influenced …
Curry Sauce Recipe
Makes: 1 liter. Cooking Time: 1 hour Ingredients: 100 g butter 100 g finely chopped onions 1 clove garlic 30 g curry powder 30 g flour 50 g tomato puree …
Tomato Sauce recipe
This is a tomato flavored and colored sauce based on a second stage roux, vegetables, herbs, bacon trimmings and white stock to which a reduction of vinegar and sugar is …
Two ways to make Jus Lié sauce
Jus lié – frequently used as the modern alternative to brown sauce and sauce demi-glace – is brown meat or poultry stock (or a combination of the two) thickened with …
Sauce demi-glace recipe
This is fifty per cent brown meat stock and fifty per cent brown sauce reduced by half. Makes: 1 liter. Cooking time: 1 hour. Ingredients: 1 liter brown stock 1 …
Brown Sauce Recipe
Although a foundation sauce, brown sauce is not a sauce in its own right. Only the sauces made from it will appear on menus. Brown sauce may be described as: …
Velouté Sauce Recipe
Velouté sauces are white stocks of meat, poultry, game or fish thickened with a mixture of equal quantities of butter and flour cooked to a second stage roux. These sauces …
White Sauce Recipe with Precautions, Full Guide
Basic white sauce — generally simply referred to by its French name béchamel — consists of hot milk thickened with equal quantities of butter and flour to form a first …
Preparation of Roux, How to make Roux
Makes: 5 litres Ingredients: 450 g butter (white and fawn roux) 450 g flour (white and fawn roux) 300 g dripping or other cooking fat (brown roux) 350 g flour …
How to make quality sauces and thickening agents
Sauces are thickened liquids which may be savory or sweet and hot, warm or cold according to type and purpose. They may be served with or as an accompaniment to …
Fish Stock Cooking Guide with Recipe
Makes: 5 liters. Cooking time: 20 minutes Ingredients: 50g butter 2kg fish bones, previously washed under cold water 200g sliced onions 1 juice of lemon 1 bay leaf 1 small …
White and Brown Stocks Cooking Guide
The ingredients for all meat, poultry and game stocks, whether brown or white, are the same. It is only the type of bone that differs according to the stock being …
Types of Stocks with Cooking Time
A stock may be defined as the liquid formed by the extraction during cooking of flavor, nutrients and salts from bones, vegetables and aromatic herbs. Indeed, since stocks form the …