Mother Sauces
Veloute
Recipe
Ingredients
white stock(veal, seafood, or chicken)
clarified butter
all-purpose flour
Method
1. Stir the flour into the melted butter to the roux 2. Cooked until lightly toasted and aromatic 3. Gets the stock addition 4. Simmer a little bit
Video
Bechamel
Recipe
Ingredients
butter
onion/bay/cloves pique
flour
milk
Method
1. Melt the butter 2. Add milk until a film forms on top 3. Add onion/bay/cloves pique
Video
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Espagnole
Recipe
Ingredients
mirepoix(carrot and onion)
sachet d’epices and tomato puree
butter
flour
beef stock
Method
1. Cook carrot and onion in butter until golden 2. Add flour and cook roux 3. Add hot stock then add tomato purée and sachet d’epices
Video
Tomato Sauce
Recipe
Ingredients
olive oil
onion and carrot, finely chopped
garlic, minced
fresh tomatoes, peeled, seeded, and chopped
tomato paste
black pepper to taste
Method
1. Add Olive Oil and Onions 2. Season 3. Add Garlic 4. Crush Tomatoes 5. Add the Tomatoes and Simmer 6. Add Flavor and Spice
Video
Hollandaise
Recipe
Ingredients
Cayenne Pepper
Lemon Juice
Dijon
Salt
Butter
Egg Yolks
Method
1.Melt the butter in a microwave for about 1 minute until hot.
2.Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
3.Slowly stream in the hot butter into the mixture as the blender is running.
Video
Mayonnaise
Recipe
Ingredients
Egg
Mustard
Vinegar or lemon juice
Neutral Flavored Oil
Method
1.Prepare your food processor
2.Add an egg
3.Add mustard, vinegar, and salt
4.Slowly add the oil
Video
Roux
Recipe
Ingredients
butter
flour
Method
1.Melt butter. Add flour and cook to desired color.
2.Add cold liquid a little at a time while whisking until smooth after each addition.
3.Add remaining liquid and seasonings, simmer a couple of minutes.
Video