STOCK AND SAUCES

WHITE STOCKS RECIPE

1 Kg                 Chicken Bones

100 gm            white mirepoix

2 liter               Cold water

1 Num             Sachet d’pieces

How to make white stock:

1.         Place bones and mirepoix in the the stockpot and submerge in cold water and bring it to boil.

2.         Skimming of the scum that rises to the surface gradually to prevent stock from cloudy.

3.         To produce a good stock, continue boiling for 3 to 4 hours.

4.         When finished, strain, cool and refrigerate the stock.

BROWN STOCKS RECIPE

1 Kg                 Beef bones

2 liter               cold water

100 gm                        tomato paste

1 num              Sachet d’epices

1 Kg                 Red Mirepoix

How to make brown stock:

1.         Place bones and red mirepoix in a roasting pan and brown in 190 degree Celsius oven. Turn bones occasionally to brown then evenly.

2.         Remove bones from roasting pan and place them in a stockpot. Pour off the fat for the roasting pan and reserve it.

3.         deglaze the roasting pan with part of the cold water.

4.         Add the deglazing liquid and the rest of cold water to the bones, submerges them completely. Bring to boil and reduce to simmer.

5.         Add the tomato paste and sachet d’epices to the stock and continue to simmer for 6 to 8 hours, skimming as necessary.

6.         Strain, cool and refrigerate.

SAUCES

ESPAGNOLE / BROWN SAUCES RECIPE

84 gm              Onion

42 gm              Carrot 

42 gm              Celery 

1 liter               Brown stock

34 gm              Tomato puree

1 num              Sachet d’ecipes

125 gm            butter

125 gm            flour          

How to make Espagnole sauce:

1.         sauce mirepoix in hot butter until well browned.

2.         Add the flour and stir to make roux. Continue to cook until the roux is browned.

3.         Gradually stir to make roux. Continue to cook until the roux is browned.

4.         Reduce heat to simmer and skim the surface. Add the sachet and let continue to simmer for about 2 hour, until suce is reduced to 1.5 liter. Skim as often as necessary.

5.         Strain through china cap line with several layers of cheesecloth.

6.         Press on the mirepoix gently to extract their juices.

Tomato Sauce recipe

5 gm                Butter

15 gm              carrot

20 gm              onion

1 gm                garlic

5 gm                Flour

125 gm            Tomato concasse

250 gm            white stock

20 gm              Tomato puree

1 gm                thyme

1 pc                 Bay leaf

Pinch               pepper, salt

How to make tomato sauces:

1.         sauté onion, garlic and carrot until slightly softened but do not brown.

2.         Add the flour, cook out for 5 minutes

3.         Add the tomatoes and their juice, the tomato puree. Bring to a boil, reduce heat and simmer over very low heat for 1 ½ to 2 hours until reduced to desired consistency.

4.         Add bay leaf, thyme and sugar.

5.         Simmer for few minutes

6.         Strain through coarse sieve. Press well on the soils remaining in the coarse sieve to extract all juices.

7.         puree the sauces through a food blender.

8.         Adjust the seasoning with salt and pepper to taste.

Hollandaise Sauce Recipe

100 gm            Clarified butter

3 num              yolk

15 ml               cold water

25 ml               lemon juice

Pinch               salt, pepper

How to make hollandaise sauce:

1.         Prepare the double boiler.

2.         Place the egg yolks and cold water in stainless steel bowl and beat well. Beat in a few drops of lemon juices

3.         hold the bowl over a hot-water bath and continue to beat until they are thickened and creamy.

4.         Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter added, beat in a little of the lemon juice.

5.         when all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and pepper.

6.         Is necessary, thin the sauce with a few drops of warm water.

7.         Keep warm for service. Hold no longer that 1 ½ hours.

Bechamel Sauce Recipe

100 gm            Melted butter

100 gm             flour

 1 liter              milk

Halve               onion piquet

1 tsp                 nutmeg powder

1 tsp                 white pepper powder

How to make béchamel sauce:

1.         Heat the butter or the other fat. Add in flour and stir to form a paste and set aside.

2.         Add onio piquet to the milk in a sauce pot and simmer for 10 minute.

3.         Remove the onion piquet from the milk. Gradually add the roux while stirring constantly with a whisk to prevent lumps. Bring to boil.

4.         Reduce the sauce to a simmer, add the seasoning and continue cooking for 20 minutes

5.         Strain the sauce through a chine cap lined with cheesecloth.

Veloute Sauce

100 gm            Melted butter

100 gm             flour

500 ml             White stock

How to make Veloute Sauce:

1.         Make a blond roux

2.         Gradually add the hot stock to the roux and beating constantly. Bring to boil. Reduce heat to simmer.

3.         Simmer the stock slowly for an hour. Stir occasionally and skim the surface when necessary. Add more stock needed to adjust consistently.

4.         Strain through a china cap lined with cheesecloth and cover