Hollandaise Sauce is a basic emulsion sauce of egg yolks and butter. Here’s a simple recipe for it. Ingredients: 2 large egg yolks 2 teaspoons tarragon vinegar 2 tablespoons light cream Salt, cayenne pepper 1/4 pound sweet butter, frozen and cut into 8 pieces 2 drops lemon juice Procedures: 1. Put the egg yolks in…
The sauce espagnole literally means Spanish sauce, in French. Even though it has nothing to do with French cuisine, Louis Diat mentions that there is a story about this sauce. Some Spanish cooks of Anne, Louis XIII’s bride, insisted on improving the rich French brown sauce by adding Spanish tomatoes. This new sauce was very…
Tomato sauce is probably one of the most popular sauces in the world. Here’s an easy recipe for making tomato sauce: Ingredients: Olive oil 1 onion, peeled and finely chopped 1 garlic clove, peeled and finely chopped 1/2 cup dry white wine 800 g tinned chopped tomatoes little less than 1/2 cup water 1-2 tsp…
Velouté sauce is just like a béchamel sauce except it is made with white stock instead of milk. Ingredients: 1 1/2 cups white stock (veal, chicken, or fish) – white stock just means the bones were not roasted 2 tablespoons unsalted butter 3 tablespoons flour Salt & Pepper, to taste 1. Bring the stock to simmer…
Making béchamel sauce is easy. Once you master the béchamel sauce, you can make the variations such as crème and mornay, easily. Ingredients: 2 tbsp flour 2 tbsp butter 1 cup milk Salt and pepper to season 1. To start off you need to start cooking two tablespoons of butter and two tablespoons of flour….