Term
Mother Sauce - Hollandaise - Egg Yolk 1 Each
- Water 1 - 2 tsp per yolk
- Clarified Butter 21/2-3 oz
- Lemon Juice 2/3 - 11/4
- Milk Solids (optional) As Needed
- Water As Needed
- Salt TT
- Cayenne Pepper TT
|
|
Definition
1. Whisk Yolks and water over double boiler until mix resembles a thin pudding.
2. Whisk in butter. Emulsify butter by whipping rapidly while pouring a slow steady stream of butter.
* If mixture becomes too thick, add lemon juice, milk solids or water.
3. Add salt and cayenne pepper to taste.
|
|
|
Term
Small Sauce - Hollandaise - Bearnaise - 3 Yolk Hollandaise Base 2oz
- Tarragon or Cider vinager 1/2 tbsp
- Tarragon Shallots, Minced 2 tbsp
- Fresh Ground black pepper 1/2 tbsp
- Worchestershire 1 tsp
|
|
Definition
- Reserve Hollandaise.
- Reduce ingredients Au Sec.
- Add Reduced ingredients into Hollandaise.
|
|
|
Term
Small Sauce - Hollandaise - Maltaise - Zest from 1/2 Orange 1/2 Orange
- Orange Juice 1 Orange
|
|
Definition
- Reduce Zest and Juice by 75%
- Add to 3 yolk Hollandaise
|
|
|
Term
Mother Sauce - Tomato Sauce
- Salt Pork, Small dice 4 oz
- Mirepoix 1lb 8oz
- Tomatoes, fresh or canned 3 qt
- Tomato Puree 2 qt
- *Standard Sachet w/garlic 1
- Salt 11/2 oz
- Granulated sugar 3/4 oz
- White stock 3 qt
- Pork bones 2 lb
*SachetDried Thyme 1 tsp Bay Leaves 3 Garlic cloves 3 Parsley Stems 10 Crushed peppercorn 1/2 tsp |
|
Definition
- Render salt pork over medium heat
- add mirepoix and saute, do not brown
- Add tomatoes, tomato puree, sachet, salt and sugar.
- Add stock and bones.
- Simmer slowly for 1-2 hours or until desired consistency is reached.
- remove bones and sachet and pass sauce through a food mill. Cool in a water bath and refrigerate.
|
|
|
Term
Small Sauce - Tomato Sauce - Creole
- Diced onion, small dice 6 oz
- sliced celery, thin 4 oz
- Garlic 1tsp
- Oil 1 fl. oz
- Bay Leaf 1
- Thyme Pinch
- Green Pepper, small dice 4 oz
- Hot pepper sauce TT
|
|
Definition
- Saute onion, celery and garlic in oil.
- Add tomato sauce, bay leaf and thyme. Simmer 15 min.
- Add green pepper and hot sauce. Simmer 15 more min.
- Remove bay leaf and serve.
- Garnish with black or green olives
|
|
|
Term
Small Sauce - Tomato Sauce - Spanish
- Diced onion, small dice 6 oz
- Sliced Mushroom 4 oz
- Sliced celery, thin 4 oz
- Garlic 1 tsp
- Oil 1 fl. oz
- Bay Leaf 1
- Thyme Pinch
- Green Pepper, small dice 4 oz
- Hot pepper sauce TT
|
|
Definition
- Saute onion, mushrooms, celery and garlic in oil.
- Add tomato sauce, bay leaf and thyme. Simmer 15 min.
- Add green pepper and hot sauce. Simmer 15 more min.
- Remove bay leaf and serve.
- Garnish with black or green olives
|
|
|
Term
Demi-Glace Equal Parts Brown Stock and Brown (Espagnole) Sauce - Brown Stock 1 qt
- Brown Sauce 1 qt
|
|
Definition
- Combine stock and sauce in a saucepan over medium heat.
- Simmer until mixture is reduced by half
- Strain and cool in a water bath.
|
|
|
Term
Mother Sauce - Espagnole (Brown sauce) - Mirepoix, medium dice 2 lb
- Clarified butter 8 fl oz
- Flour 8 oz
- Brown stock 5 qt
- Tomato puree 8 oz
- *Standard Sachet 1
- Salt TT
- Pepper TT
*Sachet- Bay leaf 1
- Dried thyme 1/2 tsp
- Peppercorns crushed 1/4 tsp
- Parsley stems 8
|
|
Definition
- Saute mirepoix in butter until well caramelized.
- Add flour and cook to make a brown roux.
- Add stock and tomato puree. Stir to break up lumps of roux. Bring to a boil, cut to a simmer.
- Add sachet.
- Simmer for 1 1/2 hrs, allowing sauce to reduce. Skim surface to remove impurities as needed.
- Strain through a china cap lined with layers of cheese cloth or coffee filters. (Coffee filters are cheaper.)
- Adjust seasonings and cool in a water bath or hold for service.
|
|
|
Term
Small Sauce - Espagnole - Merchand De Vin - Dry red wine 8 fl. oz
- Shallots, diced 2 oz
- Demi-glace 1 qt
|
|
Definition
- Reduce wine and shallots by 2/3.
- Add demi-glace, simmer and strain.
|
|
|
Term
Small Sauce - Espagnole - Madeira or Port - Demi - glace 1 qt
- Madeira Wine or Ruby Port 4 fl. oz
|
|
Definition
- Bring demi-glace to a boil and reduce slightly.
- Add wine or port.
|
|
|
Term
Brown Stock - Bones - veal or beef cut into 3-4in pieces 15 lb
- Cold water 3 gal
- Mirepoix 2 lb
- Tomato paste 8 oz
- *Standard Sachet w/garlic 1
*Sachet - Bay Leaves 2
- Dried thyme 1/2 tsp
- Peppercorns 1/2 tsp
- Garlic cloves 3
- Parsley stems 12
|
|
Definition
- Place bones in roasting pan 1 layer deep. Brown in a 375°F oven, turning occasionally.
- Remove bones and place in a stockpot. Pour off and reserve fat.
- Deglaze roasting pan with part of the cold water.
- Add the deglazing liquor and the rest of the cold water to the bones, covering them completely. Bring to a boil and cut to a simmer.
- Add a portion of reserved fat to the roasting pan and saute the mirepoix until evenly browned. Then add to simmeing stock.
- Add tomato paste and sachet to the stock and continue to simmer for 6-8 hours, skimming as necessary.
- Strain, cool and refrigerate.
|
|
|
Term
Fish Stock - Mirepoix, small dice 1 lb
- Mushroom Trimmings 8 oz
- Clarified butter 2 fl. oz
- Fish bones or crustacean shells 10 lb
- Water 5 qt
- Standard Sachet 1
*Sachet - Bay leaves 2
- Dried thyme 1/2 tsp
- Crushed peppercorn 1/4 tsp
- Parsley stems 8
|
|
Definition
- Sweat mirepoix and mushrooms in butter for 1-2 min.
- combine all ingredients except sachet in stockpot.
- bring to a simmer and skim as necessary.
- Add sachet and simmer uncoverd for 30-45 min.
- Strain cool and refrigerate.
|
|
|
Term
Fish Fumet - Whole Butter 2 oz
- Onions, small dice 1 lb
- Parsley stems 12
- Fish bones 10 lb
- Dry White Wine 11/2 pt
- Lemon juice 2 fl. oz
- Cold water or Fish Stock 7 qt
- Mushroom trimmings 2 oz
- Fresh thyme 1 sprig
- Lemon slices 10
|
|
Definition
- Melt butter in a stock pot.
- Add onion, parsley stems and fish bones. Cover and sweat bones over low heat.
- sprinkle bones with wine and lemon juice.
- Add cold water or stock, mushroom trimmings, thyme and lemon slices. Bring to a boil, cut to a simmer and cook approx. 30 min, skimming frequently.
- Strain, cool and refrigerate.
|
|
|
