Hollandaise Sauce

by TAG Editor

In the 19th century, Escoffier added Hollandaise to the Grande Sauces (Mother Sauces) of French Cooking. It is different from the original Grande Sauces in that it's created through an emulsification process and in that regard it is closer to mayonaise. It's also thickened by the slow cooking of the egg yolks via heat and lemon juice.

Ingredients:

3 egg yolks
1 tablespoon cream
1 1/4 cup melted butter
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of cayenne pepper

In a bowl or sauce pot that can be used over hot water or in the top part of a double boiler, put the egg yolks and cream and stir with a whisk until blended.  This recipe should be constantly stirred not whipped. Place the container/pot over hot water, float it. Simmer the water as you stir the eggs continuously.  Always simmer. Never boil. Boiling will curdle the egg. When the eggs have thickened,  begin to add the cooled melted butter as you stir a little at a time. Incorporate completely before adding more. When all the butter has been added, add the lemon juice a drop or two at a time until incorporated. Taste. Adust salt if necessary. Remove from heat source. Serve.

Bechamel Sauce

by TAG Editor

Bechamel is one of the Grande Sauces (or Mother Sauces) of French cooking.  It's a simple composition that yields fantastic results. If you want a richer flavor, utilize Browned Butter. Also, be sure to cook long enough for flour to become aromatic and rich in smell before adding milk.

Ingredients:

1/2 Roux Recipe

3 cups whole milk

1 teaspoon salt

Over a low flame, slowly incorporate milk into roux about a 1/4 cup at a time, whisking until smooth and incorporated before adding more milk. Continue process until all milk is incorporated. Simmer. Whisk for three minutes more. Add salt. Incorporate.

Tomato Sauce

The TAG Editor

Mayonaise

The TAG Editor

Espagnole Sauce

This is one of the classic french foundation sauces even if its title is attributed to the Spanish. :) It makes any dish lush. 

Ingredients:

1 gallon Brown Stock, hot
1 1/2 cups Roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1/2 cup tomato puree
1 Bouquet Garni

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper to taste. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a cheese cloth or a china cap.