|
1. Espagnole (Brown) Sauce
Ingredients
¾ pint (420 ml) of brown meat stock
1 oz (30 g) of butter
1 oz (30 g) chopped streaky bacon
1 chopped carrot
1 chopped shallot
4 tbsp of chopped mushrooms
3 tbsp of flour
2 tbsp of tomato purée
1 bouquet garni
salt and pepper
Method
Place the butter in a large saucepan and heat gently until it melts.
Add the chopped bacon and cook for 2 minutes.
Add the chopped vegetables and continue to gently fry all the ingredients until the vegetables have softened.
Remove the pan from the heat and stir in the flour.
Return the pan to the heat and cook the flour mixture (roux) until it turns a dark brown colour. Do not allow it to burn.
Remove the pan from the heat and whisk in the meat stock a little at a time.
Continue to stir the sauce continuously until it thickens and then add the tomato purée, the bouquet garni and season with salt and pepper.
Reduce the heat and simmer very gently for about an hour.
Skim the top of the sauce from time to time.
When the sauce is ready, you should have a thick brown strong-tasting sauce. Strain the sauce into a new pan through a sieve so that only the liquid passes through.
Serve as you wish or freeze the sauce in individual batches for later use.
출처 http://www.helpwithcooking.com/sauces/espagnole-sauce.html
2. Fond de Veau Lie
Ingredients
Short Method:
2 quarts beef or veal stock, simmering
1 oz arrowroot
Long Method:
1 oz rough-cut onion
1 oz rough-cut carrots
1 oz rough-cut leeks
1 oz rough-cut celery
4 lb veal bones
1 fl oz vegetable oil
3 oz tomato paste
¼ qt red wine
1 small clove garlic
1 bay leaves
¼ tsp dried thyme
1 gal brown veal stock
1.5 oz arrowroot
Directions Short Method:
Combine the arrowroot with enough water to form a paste. Add to the sauce, bring to a boil, and stir constantly until the stock has thickened, about 2 minutes.
Long Method:
Place the mirepoix and veal bones in a roasting pan and toss with the oil. Roast in a 450°F oven until the mirepoix is caramelized and the bones are a rich brown color, about 30 minutes. Add the tomato past and continue to roast until brown.
Place the roasting pan over direct heat. Deglaze the pan by adding the wine in thirds. Allow the wine to reduce after each addition.
Transfer the roasted mirepoix and bones to a stockpot and combine with the garlic, herbs, and stock. Simmer until flavorful, about 6 hours, skimming the surface when necessary. Strain the sauce, pressing the solids to release all the juices.
Place the strained sauce in a large saucepan and reduce to half, to yield 1 ½ gal.
Combine the arrowroot with enough water to form a paste. Add to the sauce, bring to a boil, and stir constantly until the stock has thickened, about 2 minutes.
3. DEMI-GLACE
Yield: 1 gallon
1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni
Method
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.
http://www.gatewaygourmet.com/demi_glace.htm
4. ESPAGNOLE SAUCE
Ingredients:
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni
Method
In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.
Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
Yield: 1 gallon
출처 http://www.gatewaygourmet.com/demi_glace.htm
5. Bechamel Sauce
Ingredients
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
출처 http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html
6. veloute Sauce
Ingredients
2 cups of chicken (fish or veal stock)
4 tbsp of flour
4 tbsp of butter
salt and pepper
Method
In a medium sized saucepan melt the butter.
Remove the pan from the stove and quickly stir in the flour.
Return the pan to the heat and cook the paste mixture, stirring frequently until it turns pale and straw-like in colour. This should take several minutes.
Take the pan off the heat again and whisk or stir in half of the stock. Make sure that the paste has dissolved and a liquid has formed without any lumps.
Return the pan to the heat and stir in the remaining stock. Bring the liquid to a gentle simmer.
Reduce the heat but continue to simmer the sauce for about 25 minutes, stirring from time to time and skimming off any skin that forms on the top.
Once the sauce has reached the desired consistency, season with salt and pepper and strain the sauce through a sieve.
Serve warm with your prepared dish.
출처 http://www.helpwithcooking.com/sauces/veloute-sauce.html
7. Hollandaise Sauce
Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
출처 http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html
9. Tomato Sauce
Ingredients
20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine
Directions
Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
출처 http://www.foodnetwork.com/recipes/alton-brown/tomato-sauce-recipe/index.html
|