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...
by MJF | Jul 21, 2020 | Hot Sauces, Sauces
Brown Beef Stock Brown Stock – One of the fundamentals of French cuisine 2½ Lb Beef Bones4 oz Bacon Rind8 oz Carrot (roughly chopped)8 oz Onion (roughly chopped)8 oz Leeks (roughly chopped)8 oz Celery (roughly chopped)4 oz Tomato Paste1 Gallon WaterMushroom...
by MJF | Jul 21, 2020 | Hot Sauces, Sauces
Veloute Sauce A thickened 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 the...
by MJF | Jul 21, 2020 | Hot Sauces, Sauces
Bechamel Sauce A white sauce – One of the foundation sauces 2½ oz Butter2¾ oz Flour2 Pints Milk1 each Onion “cloute” – a small onion with bay leaf (studded with 3 cloves)Salt & PepperNutmeg Melt the butter and add the flour.Cook gently without colouring for...
by MJF | Jul 20, 2020 | Asian, Chinese, Dips & Dressings, Ginger, Hot Sauces, Sauces, World Cuisines
Ginger Sauce Ginger, Rice Vinegar and Soy combine in this adaptable piquant sauce GraterSmall PotWooden SpoonSall Bowl 6 Tbspns Rice Vinegar6 Tbspns Sugar½ Cup Water2 Tbspns Soy Sauce1 tspn Cornstarch (Mixed with 1 Tbspn Water)1 Tbspn Ginger (grated) Simmer the...
by MJF | Jul 20, 2020 | French, Hot Sauces, Sauces, World Cuisines
Beurre Nantaise A piquant white wine and butter sauce. Great with fish. Pot with LidWhisk 1 each Shallot, finely chopped10 each Black Peppercorns3 oz White Wine1 ea Bay Leaf1 oz White Wine Vinegar1 oz Heavy Cream6 oz Butter, Unsalted Sauce, Butter, White...
