Mother Sauces (Bechamel, Veloute, Espagnole, Tomato Sauce, Hollandaise)

Bechamel Sauce

Yield: 500 ml

 

Ingredients:

30g clarified butter

30g A.P. Flour

500 ml Milk

1 pc bay leaf, small

1/4 onion, peeled

1 pc whole clove

tt salt

tt nutmeg

tt white pepper

 

Instruction: 

1. Scald the milk; then remove the skin.
2. Make a white roux.  Put butter in a pot over low heat. Let it melt and be clarified. Add same amount of flour.  May press down, cook flour thoroughly until no visible flour. It should still appear white. 
3. Make a oignon pique. 1/4 onion with cloves and bayleaf attached to it. 
4. Combine the scalded milk and white roux. Add oignon pique. Cook until sauce consistency is reached. May adjust the amount of roux to achieve nappe consistency.
5. Season with salt, pepper, and nutmeg. Then monte au beurre. 

 

Veloute Sauce:

Yield: 500 ml

 

Ingredients:

30g clarified butter

30g A.P. Flour

500 ml white chicken stock, hot

tt salt

tt white pepper

 

Instructions:

1. Make a blond roux. Combine same amount of clarified butter and flour  in a pan over a medium fire, until a blond color is reached.
2. Put the chicken stock in a sauce pot, over a medium fire. Add the blond roux one at a time, until nappe consistency is reached and it has body. Whisk.
3. Let it boil, then turn down to simmer for about 13-15 minutes, or until nappe consistency. 
4. Season with white pepper and salt. Monte au beurre.

 

Espagnole ( Brown Sauce)

Yield: 500 ml

 

Ingredients:

Mirepoix:

125g onion, chopped

60g carrot, chopped

60g celery, chopped

30g butter

30g A.P. Flour

1.5 L brown stock

60g tomato paste

Sachet

1 pc bay leaf

1 bunch parsley stem

1g peppercorns, cracked

 

Instruction:

1. Make a brown roux. Put the butter in a pan over a medium fire.  Let it melt, then add same amount of flour. Whisk until flour is cooked and the color turned brown.
2. Sautee the mirepoix. Pincage the tomato paste, then combine with the mirepoix.  Add the brown roux.
3. Add the stock.  Add sachet. Bring to boil then turn down to simmer for about 1-2 hours, until the sauce is reduced to about 500 ml. Skim as often as necessary.
4. Strain through a china cap lined with several layers of cheese cloth. Press on the mirepoix to gently extract their juices.
5. Season to taste or leave unseasoned if used as a sauce base.

 

Tomato Sauce:

Yield: 400 ml

 

Ingredients:

30 ml olive oil

Mirepoix:

30g onion, brunoise

30g carrot, brunoise

30g celery, brunoise

300g whole tomatoes, concasse

30g tomato paste

300 ml chicken stock or water

1 pc garlic, finely minced

tt salt

tt sugar

1g bacon, minced

2 pc basil leaves, chiffonade (use for pasta)

pinch oregano leaves, minced (use for pasta)

 

Instruction:

1. Concasse tomatoes. Cut a shape of cross on top edge of the tomatoes. Put in a boiling water for a minute. Shock in iced cold water. Remove the skin, then cut into small cubes.
2. Heat the olive oil in a saucepot. Render the bacon. Add the meripoix, then sweat for a few minutes. Do not let them brown.
3. Add remaining ingredients except for the herbs. Bring to boil, then turn down to simmer for about 30-45 minutes, or until reduced and thickened. 
4. Pass through food mill or pulse in a blender, half of the sauce,  leaving sauce slightly chunky.  Adjust the consistency by adding liquid. Season with salt and sugar. 

 

Hollandaise

Yield: 150g

 

Ingredients:

180g clarified butter, kept warm

1g black peppercorns, cracked

30 ml white wine vinegar

15 g shallots, finely minced

30 ml water, cold

2 each egg yolks

tt lemon juice

tt salt

tt cayenne

 

Instructions:

1. Clarify butter over Bain Marie.
2. In a sauté pan, over medium heat, combine shallot, peppercorn and white wine vinegar. Cook until au sec.
3. Strain the juice from au sec.
4. Combine the egg yolk and au sec over Bain marie. Whisk until the mixture can be drained a figure of 8. Keep the heat low to prevent curdling. 
5. Drop the clarified butter slowly while whisking until nappe consistency.
6. May add lemon juice to loosen up the consistency. 
7. Season with salt and cayenne. Monte au beurre.