Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 13 views

    BECHAMEL SAUCE-WPS Office

    Uploaded by

    Jennifer Dooma
    The document provides recipes and instructions for making five different types of sauces: béchamel sauce, velouté sauce, espagnole sauce, hollandaise sauce, and tomato sauce. For each sauce, the document lists the ingredients and step-by-step instructions for preparing the sauce.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    BECHAMEL SAUCE-WPS Office

    Uploaded by

    Jennifer Dooma
    13 views6 pages
    The document provides recipes and instructions for making five different types of sauces: béchamel sauce, velouté sauce, espagnole sauce, hollandaise sauce, and tomato sauce. For each sauce, the document lists the ingredients and step-by-step instructions for preparing the sauce.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides recipes and instructions for making five different types of sauces: béchamel sauce, velouté sauce, espagnole sauce, hollandaise sauce, and tomato sauce. For each sauce, the document lists the ingredients and step-by-step instructions for preparing the sauce.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    13 views6 pages

    BECHAMEL SAUCE-WPS Office

    Uploaded by

    Jennifer Dooma
    The document provides recipes and instructions for making five different types of sauces: béchamel sauce, velouté sauce, espagnole sauce, hollandaise sauce, and tomato sauce. For each sauce, the document lists the ingredients and step-by-step instructions for preparing the sauce.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    BÉCHAMEL SAUCE

    2 Tbsp. unsalted butter


    2 Tbsp. all-purpose flour
    1¼ cups whole milk, heated
    Kosher salt and freshly ground black pepper

    PROCEDURE
    Step 1
    Warm the milk on low heat until little bubbles form at the edges; remove from heat.
    Step 2
    Melt 2 Tbsp. unsalted butter in a heavy-bottomed saucepan over medium heat. Stir in 2 Tbsp.
    all-purpose flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't
    let it brown, about 2 minutes. Slowly add 1¼ cups whole milk, heated, whisking to incorporate.
    Bring it to a boil, stirring constantly, as sauce thickens. Add kosher salt and freshly ground black
    pepper to taste. Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the
    heat.
    VELOUTE SOUCE

    3 tablespoons butter
    3 tablespoons flour
    2 cups chicken stock
    Salt
    Freshly ground white pepper

    PROCEDURE
    In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes.
    Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring
    the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat
    and serve.
    ESPAGNOLE SOUCE

    Ingredients
    Makes about 2 2/3 cups
    1 small carrot, coarsely chopped
    1 medium onion, coarsely chopped
    1/2 stick (1/4 cup) unsalted butter
    1/4 cup all-purpose flour
    4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
    1/4 cup canned tomato purée
    2 large garlic cloves, coarsely chopped
    1 celery rib, coarsely chopped
    1/2 teaspoon whole black peppercorns
    1 Turkish or 1/2 California bay leaf

    PROCEDURE
    Step 1
    Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring
    occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat,
    stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream,
    whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and
    bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring
    occasionally, until reduced to about 3 cups, about 45 minutes.
    Step 2
    Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
    HOLLANDAISE SAUCE

    Egg Yolks – 3 eggs


    Lemon Juice – 1 tablespoon
    Dijon – 1 teaspoon
    Salt – 1/4 teaspoon
    Cayenne Pepper – just a pinch
    Butter- 1/2 cup of melted butter

    PROCEDURE
    1.Melt the butter in a microwave for about 1 minute until hot.
    2.Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered
    blender and blend for 5 seconds.
    3.Slowly stream in the hot butter into the mixture as the blender is running.
    4.Pour the sauce into a small bowl and drizzle over your meal!
    TOMATO SAUCE
    Ingredients
    3 tablespoons olive oil
    1 large onion, finely chopped (about 2 cups)
    2 medium cloves garlic, minced
    (28 ounce) crushed tomatoes in puree
    3 tablespoons tomato paste
    1/2 teaspoon fine salt, more to taste
    Freshly ground black pepper, to taste

    PROCEDURE
    1.Gather the ingredients.
    2.Heat 3 tablespoons olive oil in a large saucepan, like this one from Amazon, over medium
    heat. Add 1 large onion, finely chopped (about 2 cups), and cook until tender, about 7 minutes.
    Add 2 medium cloves minced garlic and cook until just fragrant.
    3.Add 2 (28-ounce) cans crushed tomatoes in puree tomatoes, 3 tablespoons tomato paste, 1
    pinch red pepper flakes, if using. Add 1/2 teaspoon salt, more to taste, and freshly ground black
    pepper to taste. Bring the sauce to a simmer.
    4.Reduce heat to medium-low and simmer, uncovered, until the sauce thickens slightly, about
    20 minutes. Adjust the seasoning with more salt and pepper, if desired.
    5.Serve with your favorite pasta, and enjoy.

    You might also like