by MJF | Mar 26, 2025 | French, Hot Sauces, International Cuisines, Nutmeg, Paprika, Sauces
Cheese Sauce Bechamel sauce with cheese and a touch of mustard. Wooden SpoonPot 2½ oz Butter2¾ oz Flour2 Pints Milk1 each Onion “Clouté” (a small onion with a bay leaf, studded with 3 cloves)1 Pinch Nutmeg1 Pinch Paprika1 Cup Cheddar Cheese (grated)1 Tbsp. Dijon...
by MJF | Sep 22, 2024 | Hot Sauces
Tomato Sauce for Pizza (uncooked) An alternative sauce with a fresher taste for pizzas. Mixing BowlGraterMeasuring Spoons 1 Tin Tomatoes, 400g (Diced, with juice drained)2 Cloves Garlic (grated)2 Tbsp. Olive OilHerbs of choice (Optional)Salt & Pepper to taste...
by MJF | Sep 5, 2024 | Bay Leaf, Hot Sauces, International Cuisines, Oregano, Parsley, Sauces, Spices & Herbs, Thyme
Bolognaise Sauce A meat sauce for pasta or to use as a foundation for other dishes. Cutting BoardCooks KnifeDutch OvenWooden Spoon 6 oz Olive Oil6 oz Butter2 Lb. Minced Lean Beef (Veal and Pork can also be used.)1 each Onion (finely chopped)2 Cloves Garlic...
by MJF | May 11, 2024 | Hot Sauces
Veloute Sauce A thickened savoury sauce – One of the foundation sauces 2½ oz Butter2¾ oz Flour2 Pints Stock (fish, chicken or veal, according to use)Salt & PepperNutmeg Melt the butter and add the flour.Cook gently without colouring for a few minutes until...
by MJF | Jul 21, 2020 | Basic Preparations, Bay Leaf, Hot Sauces, Parsley, Peppercorns, Sauces, Spices & Herbs, Tarragon, Thyme
Fish Stock Fish Stock – A foundation of French cuisine Cutting BoardCooks KnifeLarge PotWooden SpoonFine StrainerLadle 2 oz Butter4 Lb Fish Bones1/3 pint Dry White Wine (optional)½ each Lemon (juice only)1 each Onion (roughly chopped)2 each Stalks Celery...
by MJF | Jul 21, 2020 | Hot Sauces, Sauces
White Veal Stock A basic stock – One of the foundations of French cuisine 2½ Lb Veal Bones4 oz Bacon Rind8 oz Carrot (roughly chopped)8 oz Onion (roughly chopped)8 oz Leeks (roughly chopped)8 oz Celery (roughly chopped)1 Gallon Water1 sprig Parsley1 small sprig...
