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...
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...
![French Dressing]()
by MJF | Jul 20, 2020 | Cold Sauces, Sauces
French Dressing My "home" dressing for salads which can be adjusted in numerous ways. 2 Tbspns Dijon Mustard1 each Lemon (juice only)2 oz Cider Vinegar (or vinegar of choice)2 oz Balsamic Vinegar12 oz Vegetable Oil4 oz Olive Oil (extra virgin)Salt &...
