| We've all been served great sauces in our
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| | its flavor. Veloute is simple a white
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| favorite restaurants and would love to
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| | stock that has been thicken with a white
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| recreate them in our own kitchens but we
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| | roux.Let's back up for a second. A stock
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| are not sauciers. (French term for sauce
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| | is a flavored broth that has been
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| chef) Professional chefs go to culinary
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| | extracted from meats, fish, or vegetables
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| school for years to learn the secrets of
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| | by cooking them in water slowly for a
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| making classic French sauces and the more
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| | period of time. A white stock is made
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| modern sauces derived from them. So what
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| | with meats, chicken, fish or vegetables
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| are we supposed to do?Yes, there are some
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| | that have not been browned and are pale
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| sauces that require strong cooking
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| | in color.For example, simmering the
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| skills. Making a Hollandaise sauce with
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| | carcass of a chicken along with some
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| butter and egg yolks is difficult because
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| | aromatic vegetables can make a white
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| so many things can go wrong but with a
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| | chicken stock but to make a brown chicken
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| little practice and a lot of focus,
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| | stock, you first roast or brown the
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| anyone can make a decent
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| | carcass.A roux is a mixture of flour and
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| Hollandaise.Mayonnaise is another
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| | fat that is cooked together and used to
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| emulsion sauce that many cooks imagine is
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| | thicken soups and sauces. Depending on
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| too hard or two much work to prepare but
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| | how long you cook the roux will determine
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| nothing could be further from the truth.
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| | if it called a white roux (the lightest),
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| Mayonnaise is oil, egg, vinegar,
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| | a blond roux or a brown roux.So the
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| condiments and spices. Again, all it
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| | veloute, a combination of the white
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| takes is some skill with a whisk, the
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| | stock, butter and flour, is the base or
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| right ingredients and some patience.Then
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| | start to most of the classic white
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| there are the butter sauces that scare a
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| | sauces. For sauce allemande you add egg
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| lot of new cooks. When we hear "beurre
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| | yolks and mushroom cooking liquid. For
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| blanc" sauce we automatically think,
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| | sauce supreme, heavy cream, mushroom
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| "This is going to be hard" but truth is
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| | cooking liquid and some more butter.Are
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| they are easy if you start with well
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| | they difficult to make at home?
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| chilled butter, keep the heat low, add
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| | Absolutely not! They just take time,
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| butter a little at a time, stay focused
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| | patience and focus. The ingredients are
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| and serve immediately.White sauces
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| | readily available whether you make your
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| including Allemande (German sauce),
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| | own homemade stock or purchase a good
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| Supreme, and Normande are a little tricky
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| | quality commercial brand.As for tools,
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| because they all start with a chicken or
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| | all you need is a heavy bottomed saucepan
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| fish base called veloute and then other
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| | and a whisk.
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| ingredients are added to give the sauce
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