Sauces

Question 1

Bordelaise

Answer 1

Secondary off espangole, veal demi, shallots, thyme, reduced red wine, finished with bone marrow.

Question 2

Béarnaise

Answer 2

Secondary to hollandaise (egg yolk, butter, lemon juice, cayenne, tobasco) terragon vinegar reduction, mustard seeds.

Question 3

Rosemary jus

Answer 3

Bordelaise (veal Demi, shallots, thyme, reduced red wine, bone marrow) keep Rosemary in it.

Question 4

Au poivre

Answer 4

Peppercorns ( pink, red, green) softer palletable borderlaise.

Question 5

Pesto

Answer 5

Pine nuts, garlic, evoo, basil.

Question 6

Herb butter

Answer 6

Compound room temperature butter, air and herbs.

Question 7

Mushroom Demi glaze

Answer 7

Dried morels, red wine to steep rehydrate them, strainer, finished off hen of the woods mushrooms sautéed in liquid.

Question 8

Beurre blanc

Answer 8

White wine and butter (do not brown), thyme, shallots reduce to sec, hit with heavy cream. Colloid- how emulsion works. (Oil and vinegar) add cubed butter (cold) low hear constantly stir, add acid element heavy cream needs to be cooled down using thermus.