What's in that?!?

Sauce Making 101
The Mother of All Sauces

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The Mother of All Sauces
28 April 2011

Hey you think you can cook?  Well, you can now that you have attended some classes with Chef Todd Fisher, right?!? Heck ya!

Number one question once you leave these fantastic 2-3 hour getaway cooking retreats on Saturday’s with Chef is, um…what was in that again?  Well, Chef will give you the recipe. Here is one better the Mother Sauce recipes from our last batch of saucy sauce merriment.  Don’t miss the exciting next installment of Sauce Making 201 coming up in May.  Book your chopping block soon by emailing events@cheftoddfisher.com .

Veal stock

5 pounds veal bones
2 tablespoons olive oil
4 celery stalks, coarsely chopped
1 onion, coarsely chopped
3 medium to large carrots, coarsely chopped
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 tablespoon whole black peppercorns
6 cloves garlic, smashed
3 sprigs fresh thyme
1 dried bay leaf
2/3 cup white vinegar
2 cups red wine

Heat oven to 325 degrees. Place a large roasting pan in oven, and heat for 5 minutes. Add veal bones, and roast, stirring frequently, until golden brown, 40 to 50 minutes.

Warm oil in a medium stockpot over medium heat. Add celery, onion, and carrots, and cook for about 6 minutes. Add tomato paste, sugar, peppercorns, garlic, thyme, bay leaf, vinegar, and wine. Bring to a boil. Reduce to a simmer, and cook for about 15 minutes.

Add the veal bones, and enough water to cover the bones by 1 inch. Return to a boil. Reduce to a simmer, and cook, skimming occasionally, for 3 to 4 hours.

Strain, discarding solids. Skim fat. Cool to room temperature, then store in airtight containers,  refrigerated for up to 3 days or frozen for up to 2 months.

Demi glacé

1/2 # salted butter
1/2 # A.P. Flour
Veal stock
Black pepper
Coarse salt

In a medium sauce pan heat butter and whisk in flour and stir till well combined and cook over medium heat until nut brown in color and cool. In a large pot bring veal stock to a boil and add a portion of your cooled roux to the boiling stock. Let simmer for 20 minutes to see if the Demi is at your desired consistency. Adjust salt and pepper to taste. Cool.

Béchamel Sauce

3 tablespoons unsalted butter
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon coarse salt
4 cups whole milk

In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.

Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes. (To store, press a sheet of plastic wrap on the surface and let sauce cool. Transfer to a resealable container and refrigerate, up to 5 days.)

Sauce Tomate

2 cloves garlic
1/4 # pork back fat
1C. Red wine
1 (12oz) tomato paste
2 lg. cans crushed tomatoes
1 lg. can tomato sauce or puree

Lightly brown garlic and back fat in bottom of large sauce pan. Add red wine and one can of of paste and one can of water. Stir. Add remaining cans of tomatoes and spices (amounts to your taste)and let
simmer for 3 1/2 – 4 hours.  The large amount this makes, is great for freezing leftover in 1qt containers.

Classic Hollandaise Sauce

3 large egg yolks
1 1/2 tablespoons water
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter melted
Coarse salt

In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 4 minutes. Remove from heat, and stir in lemon juice.

Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm over very gently simmering water, whisking occasionally.

CT Hollandaise Sauce

3 large egg yolks
1 T. warm water
1 T. fresh lemon juice
3/4 t. coarse salt
3 dashes Tabasco sauce
2 dashes whatsthishere sauce
2t. White vinegar
1/2 C. (1 stick) unsalted butter

In a blender, combine egg yolks, water, lemon juice, salt, Tabasco, whatsthishere sauce and vinegar; blend until frothy.  

Heat butter in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.  A touch more warm water maybe needed to achieve proper consistency…

Basic Vinaigrette

Makes 1 cup
1/4 cup white wine vinegar
2 teaspoon Dijon mustard
1 tablespoon minced shallots
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

In a small bowl, whisk together vinegar, mustard, and shallots. Add olive oil in a slow, steady stream until emulsified. Season with salt and pepper. Refrigerate for up to 1 week.

 Veloute Sauce

1/2 c. butter
1/2 c. flour
1 qt. chicken stock
1 tsp. salt

Make a roux by cooking together the butter and flour. Add the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering over low heat for 1 hour.
Skim the butter which has risen to the top during cooking. Strain through a cheesecloth and season to taste.

This is the base for all white sauces. 

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