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According to THE BOOK📖, SAUCES are the splendour and glory of French Cooking, yet there is nothing secret or mysterious about making them.
In this book, sauce chapter has so many pages，so many variations, full of details. I also searched online. For better understanding, I will sum up all of the knowledges based on this book and my research. And I will show you how to make all these basic sauces.
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【Basic White Sauces – Sauce Bechamel | Sauce Veloute】
1 oz. (28g) Butter
1 oz. (28g) Flour
3/4 pt.(428ml) Milk
1/4 tsp. Salt
or
3/4 pt.(428ml) Stock
Salt and white pepper to taste
【Starch-thickened Brown Sauce – Jus Lie】
1 oz.(28g) Cornflour
3/4 pt.(428ml) Beef stock
1/4 pt.(145ml) Red wine
Salt and white pepper to taste
【Tomato Sauces】
1 oz.(28g) Diced carrots
1 oz.(28g) Diced onions
1 oz.(28g) Diced celery
2 tbsp. Chopped ham or bacon
simmer for 10 minutes in water, rinsed, and drained
1 1/2 oz.(43g) Butter
2 tbsp. Oil
3/4 oz.(21g) Flour
3/4 pt.(428ml) Stock
2 lbs.(908g) Chopped tomatoes (need not be peeled)
1/4 tsp. Salt
1/8 tsp. Sugar
2. Unpeeled cloves garlic
4. Parsley sprigs
1/2. Bay leaf
1/4 tsp. Thyme
【Hollandaise Sauce – made in the electric mixer】
3 Ea. Egg yolk
1 tbsp. Lemon juice
1 tbsp. Water
1/4 tsp. Salt
Pinch of pepper
4 oz.(113g) Butter
【Mayonnaise – made in the electric mixer】
1 Ea. Egg
1/4 tsp. Dry mustard
1/2 tsp. Salt
1 tbsp. Lemon juice
1 pt.(285ml) Olive oil
【Oil and Vinegar sauces – Vinaigrettes – French Dressing】
1 tbsp. Good wine vinegar
1 tbsp. Lemon juice
1/8 tsp. Salt
6 tbsp. Olive oil or salad oil
Big pinch of pepper
Optional
1 to 2 tbsp chopped green herbs, such as parsley, chives, tarragon, basil, or pinch of dried herbs
【Flavoured Butter – Garlic Butter】
2 to 8 cloves garlics
4 oz.(113g) Butter
Salt and pepper
Optional
1 to 2 tbsp chopped parsley, or mixed green herbs
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#MasteringTheArtOfFrenchCooking #Sauces #Stock