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Mother sauces


SAUCES
BÉCHAMEL (white sauce) 1ltr
Ingredients
Flour- 90gms
Butter-90gm
Milk-1ltr
Onion studded with clove and bay leaf-25 gm
Method
1.       Bring milk to boil 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.
4.       Pour the milk into the roux stirring with wooden spoon to avoid lumps. Simmer gently for half an hour.
5.       Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.



VELOUTE 1 LTR
Ingredients
Flour- 90gms
Butter-90gm
Stock- 1ltr
Mushroom trimmings-25 gm
Method
1.       In a thick bottomed pan, prepare blond roux.
2.       Add cold stock to the roux, stir vigorously to avoid lumps
3.       Add mushroom trimmings.
4.       Simmer gently for an hour, stirring frequently with wooden spoon.
5.       Pass through a fine strainer and cover with butter to prevent the formation of skin.






ESPAGNOLE (BROWN SAUCE)
Ingredients
Fat-60gm
Flour-70gm
Tomato puree-30gm
Brown stock-1.5ltr
Fat-15gm
Carrots-70gms
Onions70-gms
Parsley, celery and bay leaf-3gm
Method
1.       Prepare brown roux in a heavy bottomed pan and cool.
2.       Add tomato puree constantly stirring to prevent lumps
3.       Gradually mix in hot stock, stirring vigorously to blend well and cook on a gentle fire.
4.       Sauté the mirepoix fat and add the sautéed vegetables to the sauce.
5.        Simmer gently for 4 to 6 hrs.
6.       Remove the scum when it comes to the tip.
7.       Strain and cover with a thin layer of butter.

HOLLANDAISE SAUCE
Ingredients
Butter-200gm
Egg yolk-2
Crushed peppercorns-5
Vinegar-15ml
Lemon juice-1/2
Method
1.       Melt butter in a pan and keep aside.
2.        Place crushed peppercorns and vinegar in a pan and reduce completely.
3.        Add in a table spoon of water and let it cool.
4.        Add egg yolk and whisk.
5.        Place the pan in a double boiler and whisk the egg yolk till a sabayon is formed. Then gradually add the melted butter till it gets blended and forms a smooth sauce. Add lemon juice.
6.       Strain through a fine strainer for correct seasoning.
7.        Store at 30 to 37 degree C if necessary.


TOMATO SAUCE
Ingredients
Flour-80gm
Butter-70gm
Dices of bacon trimmings-40gms
Onions80gms
Carrots-80gms
Celery-40gm
Bayleaf-1/2
Garlic crushed-1 clove
Tomato puree-100gms
Tomatoes chopped-50gms
Brown stock -1000 ml
 Suger-10gm
Salt-3gms
|Method
1.       Melt butter in a pan
2.        Add roughly shopped vegetable, crushed garlic and sauté till it is slightly brown
3.        Mix in flour and fry till it gets a texture and slightly brown color.
4.       Add tomato puree and chopped and stir.
5.        Add cold stock constantly, stirring to prevent lumps and bring to boil.
6.        Add seasoning and cook for 1.5 hrs
7.       Strain and cover with butter.


MAYONNAISE 1ltr
Ingredients
Salad or olive oil-1ltr
Egg yolk-8
French mustard-1/2 tsp
Vinegar-25ml
Lemon juice-1
Seasoning-to taste
Method
1.       Place egg yolk and vinegar, mustard paste, seasoning in a clean bowl and whisk well.
2.        Add oil slowly, a little at a time, whisking continuously till all the oil is incorporated.
3.       Finish the sauce by adding lemon juice and warm water. This is done to ensure coherence of the sauce and to prevent its turning or curdling.

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