Sauces Preparation

White Sauce

(4 Portions)

Ingredients

2 tablespoons butter

2 tablespoons flour

1 cup milk

Method

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. 

Chasser Sauce

(4 Portions)

Ingredients

2 Tbsp butter

1 cup sliced mushrooms

¼ cup chopped shallots

1 cup white wine

Method

In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.Add the wine, heat until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths.Add the demi-glace and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes.Stir in the chopped parsley and serve right away.

Brown Onion Sauce

(4 Portions)

Ingredients

25 g Butter

100g Sliced Onion

2 tbsp vinegar

250 mL Demi glase

Method

Melted butter in a pan,add the onion ,cover with a leak,cook gently till tender.Remove the leak and colour likely.Add the vinegar and completely reduced add then demi glace.Simmer 5-10 minutes.Skim and correct the season.(NOTE- May be served with Vienna stake or fry liver.)

Pepper Sauce

(4 Portions)

Ingredients

25g Butter

50g Onion

50g Carrot

50g Celery

1 Bay leaf

Sprig of thyme

2 tbsp White Wine

2 tbsp Vinegar

5g Mignon pepper

250 mL Demi glace

Method

Melt the butter in sauté pan.Add the vegetable and the herbs.(mirepoyx)allow to brown.

Remove the fat at the wine,vinegar and pepper then reduced by half then ad demi glace.Simmer 20-30 minutes.Then correct the season.pass throw a final conical strainer.(NOTE-usually served with joined or cut of venusun.)

Maderia Sauce

(4 Portions)

Ingredients

250 mL Demi glace

2 tbsp mederia wine

25g butter

Method

Boil the demi glace in small sauté pan.Then add the mederia then reboil correct throw a fine conical strainer.(NOTE-may be served with braised oxtongue.)

Robert Sauce

(4 Portions)

Ingredients

10g Butter

50g onion finally chopped

60 mL vinegar

250 mL demi glace

1 tbsp

English mustard or continental

¼ Caster sugar

Method

Melt the butter in a small saute,add onion cook gently with out colour,add the vinegar reduced completely then add the Demi glace,Simmer 5 to 10 minutes.remove from the heat at the mustard with a little water and sugar do not boil.skim and correctly season.(NOTE-May be served with fright pork chop.)

Fresh Tomato Sauce

(4 Portions)

Ingredients

10g Butter

50g Onion

50g Carrot

25g Celery

½ Bay leaf

Sprig of thyme

(all are mirepoix)

10g flour

50g tomato puree

375 mL stock

½ Clove garlic

Salt,pepper for taste

Method

Melt butter in a small saute pan,add the vegetable add herbs,bacon brown slidely,milk the flour and cook to a sandy texture allow to colour slidely.Then mix tomato puree allow to cooling gradually add boiling stock.Ster to the boil then add the garlic season simmer for 1 hour then correct the season and cool.pass throw a conical strainer.(NOTE-This sauce has many uses served with Spaghetti,Egg,Fish,Meat and e.t.c.)