Showing posts with label Six Mother Sauces. Show all posts
Mayonnaise sauce now easy to make
Easy to make this one but patience required. Used as salad dressing mostly.
Recipe for Mayonnaise Sauce
(1) Olive oil- 1
Recipe for Mayonnaise Sauce
Ingredients (1 liter)
(1) Olive oil- 1
(2) Egg
yolks- 8
(3) French
mustard- ¼ teaspoon
(4) Vinegar- 25 ml
(5) Lemon- 1
(6) Seasoning to taste
Method
(1) Place
egg yolks, vinegar and seasoning in a clean bowl and whisk well.
(2) Add oil
slowly, a little at a time, whisking continuously, until all the oil is
incorporated.
(3) Finish
the sauce by adding the juice of lemon and warm water. This is done to ensure
coherence of the sauce and to prevent its turning or curdling.
NB: bowl
should be moisture free and whisk with your hand either clockwise or
anti-clockwise only.
Tag :
Sauces,
Six Mother Sauces
Make Tomato Sauce at Home
It is red, kitchen sauce and have some common piquancy.It can be served with maximum dishes.
Recipe for Tomato Sauce
Ingredients (1 liter)
(1) Flour- 80 grams
Ingredients (1 liter)
(1) Flour- 80 grams
(2) Butter- 70 grams
(3) Dices of
Bacon trimmings- 40 grams
(4) Onion- 80 grams
(5) Carrot- 80 grams
(6) Celery- 40 grams
(7) Bay leaf- 1.5
(8) Garlic (crushed)- 1 clove
(9) Tomato Puree- 100 grams
(10) Tomatoes (chopped)- 50 grams
(11) Brown Stock- 450 ml
(12) Sugar- 10 grams
(13) Salt to taste
Method
(1) Melt butter in pan.
(2) Add roughly chopped vegetables, crushed garlic and cook it till slightly brown.
(3) Mix in flour and fry till it gets a sandy texture and a light brown color.
(4) Add tomato puree and chopped tomatoes, and stir.
(5) Add cold Brown Stock, stirring to prevent lumps and bring to boil.
(6) Add seasoning and cook for 1.5 hrs.
(7) Skim frequently.
(8) Strain and cover with butter.
Your sauce is ready!
Method
(1) Melt butter in pan.
(2) Add roughly chopped vegetables, crushed garlic and cook it till slightly brown.
(3) Mix in flour and fry till it gets a sandy texture and a light brown color.
(4) Add tomato puree and chopped tomatoes, and stir.
(5) Add cold Brown Stock, stirring to prevent lumps and bring to boil.
(6) Add seasoning and cook for 1.5 hrs.
(7) Skim frequently.
(8) Strain and cover with butter.
Your sauce is ready!
Tag :
Sauces,
Six Mother Sauces
Make Hollandaise Sauce easily at Home
It is a warm yellow and rich sauce.
Recipe for Hollandaise Sauce
(1) Melted Clarified Butter- 500 grams
Method
(1) Melt butter in a pan and keep aside.
(2) Place crushed peppercorns and vinegar in a pan and reduce completely.
(3) Add one tablespoon of water and cool.
(4) Add egg yolks and whisk.
(5) Place the pan in the double boiler and whisk the egg yolks till it gets thickened. Then add melted clarified butter until it is blend and forms a smooth sauce. Add lemon juice.
(6) Strain through a fine strainer, correct seasoning.
Recipe for Hollandaise Sauce
Ingredients 500 grams
(1) Melted Clarified Butter- 500 grams
(2) Egg
yolks- 5
(3) Crushed
Peppercorns- 8
(4) Vinegar- 30 ml
(5) Lemon juice- 2 tsp
Method
(1) Melt butter in a pan and keep aside.
(2) Place crushed peppercorns and vinegar in a pan and reduce completely.
(3) Add one tablespoon of water and cool.
(4) Add egg yolks and whisk.
(5) Place the pan in the double boiler and whisk the egg yolks till it gets thickened. Then add melted clarified butter until it is blend and forms a smooth sauce. Add lemon juice.
(6) Strain through a fine strainer, correct seasoning.
NB: If sauce
turns or curdles or is too thick, beat in a little hot water, a little at a
time. If too thin then add teaspoon of lemon juice and whisk until it is thick,
a little at a time.
Tag :
Sauces,
Six Mother Sauces
How to make Espagnole Sauce
It is prepared from brown roux and Brown Stock.
Recipe for Espagnole Sauce
(1) Flour- 70 grams
Recipe for Espagnole Sauce
Ingredients (1 liter)
(1) Flour- 70 grams
(2) Butter- 70 grams
(3) Tomato
Puree- 30 grams
(4) Brown Stock- 1.3 liters
(5) Oil- 2 tablespoon
(6) Mirepoix for flavoring
(7) Carrots- 70 grams
(7) Carrots- 70 grams
(8) Onions- 70 grams
Method
(1) In a thick-bottomed pan, prepare brown roux and keep aside for cooling
(2) Then add tomato puree and stir properly to prevent lumps.
(3) Gradually mix in hot Brown Stock, stirring vigorously to blend well and cook on a gentle fire.
(4) Cook the mirepoix, carrots and onion in oil and add it to the sauce.
(5) Simmer gently for 3 to 4 hours.
(6) Remove the scum when it comes on top.
(7) Strain and cover with a thin layer of butter.
(1) In a thick-bottomed pan, prepare brown roux and keep aside for cooling
(2) Then add tomato puree and stir properly to prevent lumps.
(3) Gradually mix in hot Brown Stock, stirring vigorously to blend well and cook on a gentle fire.
(4) Cook the mirepoix, carrots and onion in oil and add it to the sauce.
(5) Simmer gently for 3 to 4 hours.
(6) Remove the scum when it comes on top.
(7) Strain and cover with a thin layer of butter.
NB:
Over-browning should be avoided, as it tends to make the sauce bitter.
Tag :
Sauces,
Six Mother Sauces
Make Veloute Sauce easily at Home
It is prepared from blond roux and stock (Fish Stock)
Recipe for Veloute Sauce
(1) Flour- 90 grams
Method
(1) In a thick-bottomed pan, prepare blond roux.
(2) Add cold Fish Stock into the roux, stir vigorously to avoid lumps.
(3) Add mushroom trimmings.
(4) Simmer gently for one hour, stirring frequently with the wooden spoon.
(5) Pass through a fine strainer and cover with butter to prevent the formation of skin.
Recipe for Veloute Sauce
Ingredients (1 liter)
(1) Flour- 90 grams
(2) Butter- 90 grams
(3) Stock- 1 liter
(4) Mushroom
trimmings- 25 grams
Method
(1) In a thick-bottomed pan, prepare blond roux.
(2) Add cold Fish Stock into the roux, stir vigorously to avoid lumps.
(3) Add mushroom trimmings.
(4) Simmer gently for one hour, stirring frequently with the wooden spoon.
(5) Pass through a fine strainer and cover with butter to prevent the formation of skin.
Tag :
Sauces,
Six Mother Sauces
Make Bechamel Sauce easily at Home
Bechamel is prepared with white roux and milk mildly flavored with
onion, clove and bay leaf.
(1) Flour- 90 grams
Ingredients (1 liter)
(1) Flour- 90 grams
(2) Butter- 90 grams
(3) Milk- 1 liter
(4) Onion
studded with
clove and bay leaf- 25 grams
clove and bay leaf- 25 grams
Method
(1) Boil the milk with studded onion and set aside.
(2) Melt butter in a thick-bottomed pan.
(3) Add flour, stir and cook the roux over a gentle fire without coloring till it gets a sandy texture. Pour the milk into the roux stirring with a wooden spoon to avoid lumps. Simmer gently for half an hour. Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.
(1) Boil the milk with studded onion and set aside.
(2) Melt butter in a thick-bottomed pan.
(3) Add flour, stir and cook the roux over a gentle fire without coloring till it gets a sandy texture. Pour the milk into the roux stirring with a wooden spoon to avoid lumps. Simmer gently for half an hour. Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.
Tag :
Sauces,
Six Mother Sauces
