Sauces & soups Flashcards
How do you make a be bechamel sauce?
Fasten bay leaf to onion with clove. Put onion in saucepan with milk and heat just below boiling
Make a blonde roux (butter and whisk in flour)
Add milk to roux. Whisk - no lumps. Cook 15 min low heat. Strain and season (salt white pepper, nutmeg)
What are the 5 mother sauces?
Bechamel, hollandaise, velouté, espagnole, tomato
What are variations of bechamel sauce?
Mornay: has cheese added – Gruyere and Parmesan
Soubise: has sweated onions added
How do you make Hollandaise sauce?
Whisk egg yolks, water, salt and pepper until light and foamy
Place bowl over low heat and whisk rapidly until triples in volume and can see bottom of bowl.
Remove from heat and whisk a few sec to dissipate heat
Whisk all clarified butter in stream until sauce is smooth and thick. Add lemon juice and adjust seasoning.
How can you keep Hollandaise warm?
Over warm water covered or thermos rinsed with warm water.
What are two variations of Hollandaise?
Sauce Mousseline and Maltaise
What does Velouté mean?
Velvet
Process for making velouté
Bring stock to simmer
Make pale blonde roux
Whisk stock into roux. Cook low heat for 30 min, skimming as needed.
Strain and season
What are the ingredients of mirepoix and their standard portions?
2 onions
1 celery
1 carrot
What is the function of a roux, what is the role of each component?
Thickens and adds body to a sauce
Flour is the thickener
Butter provides fat which is the medium for flour dispersal
How is Hollandaise made different than Bearnaise?
Bearnaise- you start by making a beurre blanc and finish as if you’re making a Hollandaise.
Describe 2 variations of Bearnaise
Sauce paloise: sub mint for tarragon and chervil
Sauce choron: three parts Bearnaise to one part tomato purée
How is Demi-glacé made?
Combine espagnole and veal stock, and reduce until thick
What is glacé de viande
Meat stock that is reduced until very thick
How do you make a double brown chicken stock?
Roast all chicken bones until brown
Deglaze roasting pan
Add bones and pan deglaze to pot with chicken stock
Simmer and skim
Ass mirepoix and bouquet garni and tomato paste
Simmer and strain
Standard ratio of ingredients in a vinaigrette?
3:1 fat to vinegar
Might vary depending on other ingredients (e.g. Eggs, orange juice, etc.)
How do you make crème anglaise?
Infuse vanilla bean and milk. Remove bean and scrape seeds into milk
Whisk yolks, sugar and salt until blended. Slowly whisk milk into mixture. Pour into saucepan.
Low heat and stir with wooden spoon until thickens and coats spoon.
Strain into bowl and cool.
3 methods for thickening a liquid
Reduction - creates depth of flavor
Beurre Maine - flour/butter
Rice- starch
What is sabayon?
Egg yolk foam sauce
Why is reduction used in beurre blanc and Bearnaise?
Thickens and Mellows wine,vinegar and vermouth
Function of egg yolks in mayo
Create the base of the mayo
Function of egg yolks in Hollandaise
Are the main component and create the body of the sauce
Function of egg yolks in crème anglaise
Binding agent for sugar and milk - allows it to set
Function of egg yolks in bouille
Adds fat
How to make a velouté soup
Tbd
When to knife test baked custard
When you’re unmolding it
