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Béchamel 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
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Velouté
Since this recipe is simply broth thickened with roux, homemade stock yields the best results. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. If you prefer a sauce that has more body and flavor, just continue simmering it until it's slightly thicker and reduced to about one cup.
Yield: 1 1/3 cups (serving size: about 3 1/2 tablespoons)
Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 3/4 cups chicken stock
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparation
1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
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Espagnole
1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf
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Hollandaise Sauce
· 4 egg yolks
· 1 tablespoon freshly squeezed lemon juice
· 1/2 cup unsalted butter, melted (1 stick)
· Pinch cayenne
· Pinch salt
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.
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Tomato Sauce
Ingredients:
4 tablespoons extra virgin olive oil
1 cup thinly sliced yellow onions
2 tablespoons sliced garlic
1/4 cup basil leaves
3 pounds Romanita tomatoes, stem ends removed and quartered
2 cups water
1/3 cup balsamic vinegar
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Method:
Set a 4 quart saucepan over medium-high heat, and add the olive oil. Once the oil is hot, about 30 seconds, add the onions to the pan and saute, stirring often until lightly caramelized, 4 to 5 minutes. Add the basil leaves and garlic to the pan and cook until fragrant, about 30 seconds. Place the tomatoes and water to the pan and season with the salt and pepper. Bring the saucepan to a boil and place a lid on the pan. Reduce the heat to low, add the balsamic vinegar and cook until the tomatoes are tender, about 30 minutes.
Remove the pan from the heat and, using an immersion blender, puree the sauce until smooth. If you like, you can pass the sauce through a fine mesh sieve to make a smooth tomato sauce. Cool sauce completely before refrigerating if not using right away.
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Avocado Cream Sauce
Ingredients
- 2 ea Avocado Ripe
- 1 ea Clove Garlic Quartered
- 2 tablespoon Fresh Chives Chopped
- 1 tablespoon Fresh Cilantro Chopped
- 1/2 tablespoon Fresh Tarragon Chopped
- Juice Of 1/2 Lime
- 2 tablespoon Butter
- 1/4 cup Heavy Cream
Preparation
In food processor fitted with chopping blade, puree avocado with garlic, lime juice, and herbs.
Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through.
Add cream and continue to heat, but do not allow to boil. Salt to taste and serve.
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Swiss Cheese Fondue recipe
Temperature: No temperature° F
Ingredients
- 1/2 garlic clove
- 2 cups (500 ml) dry white wine
- 1 pound (500 g) Gruyere cheese, coarsely grated
- 1/2 lb (200 g) Emmental cheese, coarsely grated
- 2 teaspoons cornstarch
- 6 tablespoons (100 ml) sherry, plus additional for thinning
- freshly grated nutmeg
Instructions
Recipe for 4 servings
Rub the inside of the Emile Henry fondue pot with garlic clove.
Add the wine and heat over moderately low heat until slightly bubbling.
Add the Gruyere and the Emmental by the handful and stir until the cheese is melted. Keep at a simmer. In a small bowl, mix together the cornstarch and sherry. Add to the cheese mixture, along with the nutmeg and fresh pepper to taste. Combine thoroughly, without letting the mixture boil. Place the fondue pot on the base, with the burner ignited. Keep to a medium to medium-low heat.
Serve with cubes of French bread, or small boiled potatoes.
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