Tuesday, January 19, 2010

Fifty-Fifty Sovs, Salat, og Stuvning…



20 gram margarine smeltes, brunes ganske let og afbages med ligesaa meget hvedemel.



3½ dl oksebouillon hældes i lidt af gangen og saucen koges i gennem i cirka 10 minutter.



Tilsæt kulør og smag til med salt, peber og evt. lidt sukker.



Lad saucen koge i gennem, inden den er klar til servering.


Brun grundsovs (4 portioner) :

20 - 30 g smør/margarine

1½ - 2 spsk mel

4 dl sky eller kraftig suppe

Sovsen jævnes med afbagning, smørbolle eller meljævning. Vil man have grundsovsen mere krydret, kan hakket løg og rå, reven gulerod svitses sammen med fedtstoffet, eller der kan krydres med laurbær, timian og tomatpuré og smages til med vin. Bruges løg, gulerod, laurbær eller timian, må sovsen sies før serveringen. Om nødvendigt kan suppen laves med boujlionterning til hjælp. Smagen i den færdige sovs kan ofte med fordel afrundes med en anelse sukker.



De Fem Hovedsaucer:
Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.

Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.
Hollandaise and Mayonnaise kan laves som forlorne udgaver af hinanden; Hollandaise af Mayonnaise med citronsaft, Mayonnaise af Hollandaise med eddike - de er saa naert beslaegtede...

Vinagrette is a sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.

Saa:
Hollandaise/Mayonnaise(Emulsions Sovs)->Aioli+Béarnaise+Remoulade Voila!
Béchamel/Veloute(Opbagt Sovs m. maelk eller fond, undertiden fortykket v.h.a. floede eller aeg)->Hvid Grundsovs->Persillesovs
Espagnole(Fond Sovs)->forts.
Italia(Tomat Sovs)->Chili

Saa gad vidst hvor i det system dansk opbagt sovs eller smoersovs placeres? Vi faar se, maaske er det en sjette sovs...

 

Stuvede ærter og gulerødder

Ærter og gulerødder koges i ca 10 minutter i vandet.

Lav en smørbolle af mel og margarine.

Når ærter og gulerødder er kogt færdig tages de op og smørbollen tilsættes og røres godt ud. småsimrer 5 minutter for at tage evt. melsmag. efter 5 minutter tilsættes ærter og gulerødder igen og der røres forsigtigt rundt. tilsæt lidt salt.

Stuvede grøntsager

(4 personer)

750 g grøntsager (broccoli, squash, gulerødder, blomkål) i stykker
1 liter vand
5-6 spsk mel
2 dl letmælk
Salt
Hakket dild
Tilberedning

   1.

      Kog grøntsagerne knap møre i letsaltet vand uden låg
   2.

      Hæld grøntsagerne i et dørslag med skål under til opsamling af grøntsagsvand.
   3.

      Rør melet ud i 1 1/2 dl grøntsagsvand. 1½-2½ dl grøntsagsvand bringes i kog sammen med mælken.
   4.

      Hæld jævningen i den kogende mælkegrøntsagsblanding under omrøring
   5.

      Kog jævningen igennem i 2-3 min.
   6.

      Tilsæt de afdryppede grøntsager, smag til og varm igennem.
   7.

      Drys med hakket dild.

Stuvede grønsager:
4-5 gulerødder (400 g)
2 dl vand
5 dl skummet-, mini- eller letmælk
1/2 tsk sukker
4 spsk majsstivelse opløst i 1 dl vand
400 g grønne ærter
1 tsk salt
Peber
Tilbehør:
Kogte kartofler (1 kg)
Godt brød

Stuvede grønsager:
1. Skær gulerødderne i tern eller skiver.
2. Korn dem i en gryde med 2 dl vand og lad dem koge i 5 min. under låg.
3. Tilsæt mælk og sukker og giv det hele et opkog.
4. Opløs majsstivelsen i 1 dl vand og hæld blandingen i gryden under omrøring.
5. Tilsæt ærter og lad saucen koge godt igennem i 1-2 min.
6. Smag saucen til med salt og peber og spæd evt. med lidt vand, hvis du synes, at den er for tyk.

225 g gulerødder
2 dl mælk
¾ spsk hvedemel
75 g ærter
2 spsk hakket persille

400 g kartofler

Gulerødderne skæres i 1 cm terninger, koges 5 minutter i vand med salt, hvorefter de afdryppes i en sigte. Mælk og mel rystes sammen i en meljævner, hældes i en gryde og koges under omrøring i 1 minut hvorefter gulerødder og ærter tilsættes og varmes igennem. Stuvningen smages til med salt og hvid peber inden den tilsættes hakket persille.

Kartoflerne koges 15-20 minutter i vand med salt.

Italiensk salat:

Det skal du bruge:
150 g gulerod
50 g hvide asparges
100 g mayonnaise
krydderurter, f.eks. persille, dild, løvstikke, timian el. basilikum
citron
100 g ærter - friskbælgede el. frosne

Sådan gør du:
Skræl gulerødderne, og skær dem i små tern. Skyl aspargesene, skræl dem og bræk enderne af, kog dem i vand med salt 2-4 min., til de er al dente. Tag aspargesene op af vandet, læg dem i en skål isvand, til de er afkølede, og lad dem dryppe af.

Skær aspargesene i små stykker. Kog gulerodsternene i asparges vandet i ca 1 min., og afkøl dem. Bland ærter, gulerødder og asparges sammen med mayonnaise og smag til med lidt citronsaft og evt. hakkede krydderurter. Lad salaten trække 15-30 min.

Server f.eks. som tilbehør til kogt skinke eller hamburgerryg.
Garner evt. med frisk tomat, agurk og karse.

Italiensk salat.

1 lille kogt gulerod i terninger

100 g kogte ærter

1 lille dåse henkogte aspargesstykker.

Dressing:

150 g mayonnaise

1 – 2 spsk. aspargeslage

salt og peber

               Rør dressingen sammen. Vend de forskellige ingredienser i dressingen og smag salaten godt til.

Ingredienser

150g ægte mayonnaise
½ dl ymer
½-1 tsk sennep
1-2 tsk citronsaft
200g ærter og gulerødder
50g drænet aspargessnitter
salt og peber

Fremgangsmåde

Rør mayonnaise og ymer sammen. Smag til med sennep og citronsaft. Tilsæt ærter, gulerødder og aspargs og smag til med salt og peber.

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Hjemmelavet nem og hurtig bearnaisesauce

Bemærk: Dette er en opskrift er på Dansk bearnaisesauce, i stil med de kendte pulver blandinger som blandes med mælk og margarine, og som spises med pommes fritter af familien Danmark om lørdagen. Dette er ikke en opskrift på original Fransk bearnaisesauce.

Bearnaisesauce som vor mor lavede den - “bearnaisesauce”-pulver, margarine og letmælk rørt sammen i en kasserolle. Den “bearnaisesauce” som de fleste danskere kender, har ikke så meget med “rigtig” bearnaisesauce at gøre, ud over farven og navnet. Det betyder ikke at der er noget galt med pulver-bearnaisesauce, som eksempel Knorr Bearnaise sauce. Det er der nemlig ikke. Det er nemt og hurtigt at lave, og det er nemmere at holde fedtet nede, og man risikerer ikke at sovsen skiller og at hele middagsselskabet går i vasken.

beanaise-sauce.jpg

“Rigtig” bearnaisesauce er baseret på æggeblommer og smør. Pulver-bearnaisesauce er baseret på mælk, stivelse og smør, olie eller margarine. Mælk, stivelse og fedtstof er som bekendt basis for en traditionel mælkesovs. Pulver-bearnaisesauce kan derfor bedst betegnes som mælkesovs med bearnaisesauce-smag. Det følgende er en simpel og let opskrift på netop det.

Ingredienser:

    * 50-100 g smør, olie eller margarine
    * 1 spsk. majsmel
    * 1 spsk. hønsebouillon-pulver eller en bouillon-terning
    * 1 spsk. hvidsvinseddike
    * 1 tsk. sød paprika
    * 1 knust hvidløg
    * 1 bundt hakket estragon
    * En lille smule reven peberrod eller wasabi
    * 2-3 dl mælk
    * Evt. et lille bundt hakket frisk persille

Smelt smøret langsomt i en tykbundet gryde tilsæt hvidløg og halvdelen af estragonen, og tilsæt derefter majsmel, bouillon og paprika. Rør grundigt til en dejagtig masse. Rør hvidsvinseddiken ind i massen, og tilsæt derefter mælken, kog sovsen op og lad koge i et par minutter, lad derefter sovsen simre i 5 minutter ved svag varme. Tilsæt resten af estragonen plus evt. persille, og smag til med salt.

Serveres sammen med hjemmelavede pommes fritter og ovnstegt kylling.

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Hjemmelavet mayonaise

Mayonaise er grundlaget for de fleste af de cremede dressinger. De fleste køber mayonaise på tube, men med lidt øvelse kan man lave sin egen friske mayonnaise helt uden tilsætningsstoffer.

Ingredienser:

    * 2 pasteuriserede æggeblommer
    * 3 dl ekstra jomfru olivenolie eller koldpresset rapsolie
    * lidt hvidvinseddike
    * salt og hvid peber

Ingredienserne er simple og de skal egentlig bare blandes. Kunsten er at undgå at det hele skiller. Dette opnår man ved at holde alle ingredienser på stuetemperatur og med en hel masse tålmodighed.

Start med at piske æggeblommerne tykke, derefter tilsættes olien, dråbe for dråbe, mens der piskes hele tiden. Hver dråbe olie skal være trængt helt ind i mayonaisen inden der tilsættes mere. Når den god del af olien er blevet pisket ind i mayonaisen kan man tilsætte olien i en tynd stråle. Hvis det er nødvendigt at fortynde mayonaisen lidt undervejs, kan man tilsætte lidt vand, efter samme metode som olien: ved stuetemperatur og dråbe for dråbe.

Når æggeblommer og olie er blandet sammen tilsættes hvidvinseddiken, samt salt og friskkværnet hvid peber.

Mayonaisen kan bruges i sig selv eller bruges til andre dressinger og saucer, blandt andet remoulade og thouand island dressing.

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Hjemmelavet koldskål og kammerjunkere på den nemme måde

Koldskål er en traditionel dansk sommer-ret, som er dejlig forfriskende i sommer solen efter en tur på stranden. Traditionen tro skal koldskålen serveres med kammerjunkere. Dette er en nem og forenklet opskrift på både koldskål og kammerjunkere.

Tip for udlandsdanskere:

Koldskål er baseret på kernemælk (buttermilk) og ymer, hvilket kan være svært at gå fat i udenfor Danmark. Alternativet er at blande en tyk yoghurt med sødmælk for at opnå den rigtige konsistens en tilpas surhed.

    Kammerjunkere, ingredienser:

        * 300 g mel
        * 50 g smør eller olie
        * 100 g sukker
        * 2 æg
        * 1 tsk bagepulver
        * lidt kardemomme
        * 1 knivspids fint salt

Sådan laves hjemmelavede kammerjunkere
Pisk æg og sukker sammen, og tilsæt smeltet smør (afkølet) eller olie. Tilsæt mel, bagepulver og salt, og ælt dejen let sammen og lad den stå i køleskabet i ca. 1 time. Rul dejen ud i en lang pølse, skær stykker på 2 cm af, og rul stykkerne til små boller. Bag bollerne i en forvarmet ovn ved 220 grader i cirka 10 min. Tag bollerne ud og del den med en kniv, mens de stadig er varme. Rist herefter kammerjunkerne færdige ved 190 grader indtil de har den rigtige farve, og lad dem køle ned. Kammerjunkerne bliver først sprøde når der er afkølede.

Ingredienser, koldskål

    * 1 liter yoghurt eller ymer
    * ½ liter kernemælk eller alm. mælk
    * 1 spsk. vanilje sukker
    * 3 spsk. sukker
    * saften fra 1 citron.

Risk sukkeret ud i citronsaften og bland mælkeprodukterne i. Rør det hele sammen og lad det trække i køleskabet i et par timer.

God fornøjelse.

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Hjemmelavet remolade

Remolade er en traditionel og smagfuld dressing som de fleste tager for givet. Remolade er desværre blevet industrialiseret, så de fleste kun kender det som noget man køber på tube. Hjemmelavet remolade er virkeligt nemt at lave, og det smager meget bedre end det man køber i butikkerne.
Med lidt øvelse kan man tilbederede sin egen remolade når man skal bruge den, og tilpasse den så den smager lige som du kan lide den.

remoulade.jpg

Du skal bruge:

    * 4 dele mayonaise - se opskrift på hjemmelavet mayonaise her
    * 2 dele finthakket syltet agurk,
    * 1 del skærk Dijon-sennep
    * Salt og peber

Bland alle dele sammen og lad remoladen trække i køleskabet i et par timer.

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The 5 "Mother" Sauces
lynnescountrykitchen.net

Good Morning!
January 18, 2010

    A sauce is the crowning glory of any dish. From the basic "five mother" sauces, there are literally hundreds of variations of sauce that are used to dress, compliment, enhance and bring out the flavor of the food it is served with.

    According to the ultimate cooking reference book, The New Food Lover's Companion, by Sharon Tyler Herbst, the French are credited with refining the sophisticated art of sauce-making. The development of various sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those basic sauces are the white sauce Béchamel, the light stock-based Velouté, the brown stock-based Espagnole; the two basic emulsified sauces, Hollandaise and Mayonnaise; and the oil and vinegar-based Vinaigrette.

    (Tomato is considered to be among the 5 mother sauces, however, it actually came about later...although it certainly has earned the title since it is the base for a large variety of sauces in today's cookery.)

    The method for preparing the various types of sauces incorporates some of the same techniques. For example, a roux is basic to many of the white and brown sauces. This cooked mixture of flour and fat (usually butter) is an important contribution to the sauce-making art. In addition, these classic sauces have been joined by a plethora of modern-day sauces such as sweet dessert sauces, tomato, pesto and barbecue sauces, as well as a wide variety of gravies.

    Always remember that when a sauce is used on a food, it is the first thing to touch the tongue. A sauce is only as good as the ingredients you put into it and the care you take while preparing it. On the other hand, a good sauce does little to make inferior food taste better. Always put a good sauce on good food. Thankfully, we no longer use sauce to mask "off-tasting food" as was once the practice in times before modern refrigeration!

    DEFINING THE FIVE MOTHER SAUCES

    Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.

    Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

    Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

    Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

    Vinagrette is a sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.

    TIPS FOR SAUCE SUCCESS

    Constantly stir roux-thickened sauces while cooking to prevent lumps. If you must leave the sauce for a few seconds, set the pan off the heat during that time.

    If a roux-thickened sauce develops a few lumps, beat them out with a rotary beater or wire whisk. As a last resort, strain sauce with sieve to remove lumps.

    Cook egg-thickened sauces over low heat, or cook these sauces in the top of a double boiler over hot, not boiling, water. Always temper (warm) the egg yolks before adding them to the sauce by first stirring in a little of the hot sauce mixture into them. Then add to the remainder of the sauce mixture. Never let a sauce boil after the egg yolks are added as the sauce may curdle.

    Don't let water boil in the bottom of the double boiler if you use it to make egg-thickened sauces. Also, be sure that the water doesn't touch the bottom of the pan holding the sauce.

            Basic Bechamel (White Sauce) with Variations
            Basic Velouté Sauce with Variations
            Basic Espagnole (Brown Sauce) with Variations
            Basic Mayonnaise with Variations and Basic Hollandaise with Variations
            Basic Vinaigrette with Variations

            I'm including here 2 recipes for Basic Tomato Sauce, although not included with the "five mother" sauces, are a great part of basic sauces to keep around.
            Basic Tomato Sauce
            Basic Tomato Sauce 2

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Sauces are defined as liquids that are thickened (usually) and perform these functions:

1. Add moistness to sometimes dry food (e.g. meatloaf, roasted or grilled meats)
2. Flavor and finish seasoning the product
3. Add richness to a dish (e.g. Salmon hollandaise)
4. Enhance the presentation to elevate the dining experience

The basic five sauces are:

1. Béchamel or basic white sauce
2. Velouté or stock based white sauces (chicken, fish, veal)
3. Espagnole or brown sauce
4. Tomato
5. Butter sauces (e.g. Hollandaise sauce)

These are known as the "Mother Sauces". From these major five sauces, literally hundreds of other sauces can be made. These are known as "small sauces" or derivative sauces. With the exception of Hollandaise, most Mother sauces are rarely used on their own and almost always used for other sauce bases.

Sauce Structure:Great posters at Posters.com

A sauce normally consists of:

1. A liquid
2. A thickener
3. flavorings & seasonings

Liquids used in the five Mother sauces are:

Milk for Béchamel
White stock (chicken, veal, fish) for Velouté
Brown stock for Espagnole
Tomato for Tomato sauce
Clarified butter for Hollandaise sauce

Thickeners come in many different forms.

Roux: a cooked mixture of equal portions of fat and flour. The fat can be butter, drippings from meats, vegetable oils, etc. depending on the dish being prepared. Roux can be white, blond or brown depending on it"s required use.

White roux is cooked for a very short time and used in Béchamel.

Blond roux is cooked for a medium amount of time and used in ivory colored Velouté sauces

Brown roux is cooked for a considerable time for use in Espagnole sauce or Gumbos

Stir flour into the melted fat and cook to the desired color. Add stock. The stock and the roux should always be different temperatures to prevent lumping. Whip in the stock gradually and stir occasionally to insure smoothness. Strain if necessary.

Beurre manie: uncooked butter roux, used at the end of cooking to give a finishing touch. Whip in gradually to give a nice shine and fine texture to the finished sauce.

Whitewash: mixture of flour and cold water, sometimes called a slurry. Add slowly and whip constantly to prevent lumps.

Cornstarch: mixed with a little cold water, thickens quickly. Used the same as whitewash but normally cooks in a couple minutes.

Liason: egg yolks that have been tempered (mixed with hot stock) and then added to the sauce. Whip egg yolks in a bowl, then whip in a bit of the hot stock so they won't scramble. Add to the sauce whipping constantly. Cook over low heat.

*Point to Remember: All thickeners must come to a boil before they achieve their full holding power. After the sauce reaches a boil, turn down to simmer and cook until no trace of the starch taste remains.

Flavorings begin with the stock that is used to base the sauce on. After that, there are a number of ways to increase and enhance the final product.

Reduction: cooking down the stock to concentrate flavor, very little salt required

Wine: wine can be used to add flavor and can also be reduced to maximize it's use

Acids: lemon juice or vinegar used sparingly to accent some sauces

Numerous other flavorings are needed to turn a Mother sauce into the finished product. For instance, a Bechamel by itself is very bland. Add sharp cheddar cheese and you have a very nice cheese sauce. Even a simple tomato sauce becomes Creole Sauce with just a few moderations. So it goes with most Mother sauces.

Seasonings are much too often confused with flavorings. Since we know now that flavoring is where the stock begins, seasoning is where the stock or sauce finishes. The final procedure in any recipe should be interpreted, whether written or not, to adjust seasoning to taste.

Salt is normally used to bring up the final flavor of sauces. However, with a well reduced stock and careful simmering, it will require very little salt to do the job.

Lemon, lime juice, and vinegars can also be used to enhance flavors already present in the sauce.

Black, white and cayenne pepper may also accent without the use of salt.

Alternate Methods:

Pan Sauces:

These are made simply by thickening the juices left in the pan after sauteing. De-glaze the pan by adding a little water or wine to dissolve the bits of food in the bottom. Then reduce or thicken with one of the above methods.

Purees:

Adding a puree of vegetables to a sauce will thicken without adding fat. Roasting the vegetables will give an added fullness that will enrich your sauce immensely.

Bread Crumbs:

Whipping in bread crumbs is another low-fat way to thicken sauces. They will thicken very quickly because the starch has already been cooked out.

Today's Chefs are coming up with more and more creative ways to produce sauces everyday. This trend will continue to provide a refreshing, new outlook on some of the classic dishes we have come to know.

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Mother Sauces - Also called "Grand Sauces." These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1900's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are:

Béchamel sauce (white) - White cream sauce made from a roux (a combination of flour and a fat). The old expression, "First you make a roux," indicates that you make the roux before adding anything else to it. A roux is an equal combination of butter and flour (normally one tablespoon of each), simmered over low heat until it bubbles; milk (one cup) is then added. The flour/butter roux thickens the milk, creating a rich sauce. To thicken the sauce to a medium consistency, use two tablespoons each of butter and flour per cup of milk; for an even thicker roux, use three tablespoons of each ingredient per cup of milk. Béchamel sauce is the base for such sauces as Mornay sauce, and it's the foundation for many savory soufflés. In Italy, béchamel sauce is known as balsamella.

Veloute sauce (blond) - Very similar to Béchamel sauce; although instead of adding milk to the roux, white chicken or veal stock (and sometimes fish fumet) is added. Velouté is often made even richer by adding egg yolks or cream.

Brown (demi-glace) or Espagnole sauce - Traditionally made from beef stock, aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which many other sauces are made. Brown sauce consists of a liquid thickened with a cooked mixture of butter and flour called a roux. The difference is that for a brown sauce, the roux is cooked much longer; it must be stirred over low heat until it acquires a nut-brown cast that intensifies the color and flavor of the sauce. This lengthier cooking diminishes the thickening power of the starch, a factor that should be taken into consideration before you start cooking. To make a brown sauce of medium thickness, allow two tablespoons of both butter and flour for each cup of liquid.

Hollandaise sauce (butter) - Uses butter and egg yolks as its liaisons. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily. The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of good butter. Making this emulsified sauce requires a good deal of practice — it is not for the faint of heart. Béarnaise sauce, which is "related" to hollandaise sauce, is most often served with steak.

Tomato sauce (red) - Prepared on a tomato product base with flavorings and seasonings, plus liquid added. The tomato sauce is slightly coarser than any other of the grand sauces because of the degree of texture that remains even after pureeing and straining tomatoes. The sauce will have a deep, rich tomato flavor.

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    * Béchamel, based on milk, thickened with a white roux.
    * Espagnole, based on brown stock (usually veal), thickened with a brown roux.
    * Velouté, based on a white stock, thickened with a blonde roux.
    * Allemande, based on velouté sauce, is thickened with egg yolks and heavy cream.
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