Nouvelle cuisine

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 stocks on our website together with their methods of preparation may be used in the Nouvelle Cuisine style of cooking.

Once cooked meat and game stocks should be strained and then placed back on the stove to cook gently until the liquid has reduced by almost half its original volume. It should then be strained again, permitted to cool and stored in a refrigerator until required.

Roux and roux-based sauces are never used in the Nouvelle Cuisine style of cooking. This of course applies in particular to the three foundation sauces béchamel, velouté and demi-glace. Sauces should always be very light in consistency and smooth in texture and should never be made in advance of requirements. They are usually made in the receptacle in which the main ingredients have been cooked so as to incorporate any sediment and flavour into the sauce.

A wide range of vinegars, wines, liqueurs, herbs and vegetables are at the disposal of the caterer in this style of cooking. The butter-based sauces and cold sauces such as mayonnaise are ideal as starting points to create other sauces by adding vinegars, oils or herbs.

The preparation of most sauces in the Nouvelle Cuisine style of cooking is clearly illustrated in the first two recipes given for White Wine Fish Sauce. The same principle of a reduction of stocks or wines with the addition of butter or butter and cream as an emulsifying agent may be used when preparing sauces for use with meats, poultry and game.