TRADITIONAL EUROPEAN & CLASSIC FRENCH SAUCES

TRADITIONAL EUROPEAN &

CLASSIC FRENCH SAUCES

(References: translations, spellings &) (Definitions pages 135-140) (Professional Cooking. Author: Wayne Gisslen)

RECIPE RATIOS: Are based on the use of One Gallon of Mother Sauce to form its derivatives

CREAM BASED SAUCES

Béchamel –Scalded milk, Seasoned with onion and clove, salt & white pepper, then thickened with Roux Cream Sauce – Cream added to Béchamel Mornay – Add to cream sauce grated Swiss cheese (Gruyére preferred) and Parmesan Cheese. Thin out with hot milk or appropriate broth for the meal being prepared. If the Mornay is to used for Gratinéeing or Glazing finish the sauce with a liaison of about 2 oz. of heavy cream and two egg yolks Nantua – Seafood based cream sauce. Add Shrimp Butter and cream to Béchamel or use a reduction stock of Shrimp, Crayfish, Lobster or Crab shells in a compound butter) Soubise - Without browning, sauté about one pound of fine diced onions in butter, add one gallon Béchamel and simmer for about 25 minutes and force through a sieve Mustard – Add about 4 oz. mustard to one gallon of Cream sauce

CHICKEN BASED SAUCES

Chicken Velouté - A Main Sauce -Savory Chicken stock thickened with roux Poulette Supreme - Main small sauce- Add sautéed mushrooms, white wine and cream to a Velouté Ivory / Albufera- Meat glaze (glace de viande) added to Sauce Supreme Allemande - Main small sauce- Traditional French sauce is only made with Veal Stock, but in the U.S. it is often made with Chicken Velouté Thicken the seasoned Veal Broth with a Liaison of cream (1 pt.) & egg yolks (8 ea.) and a splash of lemon juice and chopped parsley White Wine Sauce- Main small sauce- Add white wine & Cream to the Allemande and simmer till wine is cooked out. Do not scramble the egg in the liaison. May also be made with the Velouté Aurora – Add Tomato paste or tomato sauce to the Sauce Supreme or Allemande and simmer till cooked ( I prefer a sundried tomato paste) Hungarian - Sauté diced onion and Hungarian paprika in butter till soft, add half cup white wine and reduce by half. Add 1 qt. Chicken or Veal Velouté simmer then stain. Often nice finished with whisked in sour cream Curry – Diced Mirepoix, garlic, sauté till soft add curry powder, Bay leaf, white wine, cream, and Velouté. Simmer for 20 minutes, season with few drops of lemon juice, S&P Mushroom - Sauté mixed wild mushrooms, garlic, shallots in butter & olive oil till slightly brow, then add dry white wine or Vermouth and Velouté. Simmer for ten minute and finish with fresh chopped tarragon or Herbs d’ Provincial

SEAFOOD BASED SAUCES

Fish Velouté - Fumet (Seafood/ Fish Broth) thickened with Roux Fond de Poisson – Fumet seasoned with Lemon, thickened with cornstarch (often referred to as a Glace or Glaze) White Wine Sauce – Fish Velouté reduced with white wine, heavy cream, finished with butter, lemon juice, salt & white pepper, sometimes finished with fresh chopped herbs. Normandy – Sauté mushrooms & shallots, add 1 qt. Fish Veloute and 4 oz. Fumet, reduce by one-third, thicken with a liaison of 4 egg yolk and 1 cup cream, finish with butter Bercy – Reduce by two-thirds: 2 oz. minced shallots and a half cup white wine. Add 1 qt. Fumet. Reduce slightly and finish with 2 oz. butter and chopped parsley. I like to make adjustments to this sauce’s flavor by adding, in the reduction process, some Seasoned Rice-Wine Vinegar and Lime Juice; Great served with Pan seared Fish Filets. Nantua – Seafood based cream sauce. Add Shrimp Butter and cream to Béchamel

BEEF BASED SAUCES

Fond Lié- Thickened Beef stock with cornstarch. Basically, a beefy glaze, it can often replace the need for sauce Espagnole Espagnole (Brown Sauce) –A Main Sauce - Enrichened Fond Lié with more browned boned, mirepoix, and brown roux, tomato product and simmered for hours Glace de Viande (Demiglaze) - A 50% to 50% Ratio of Fine Veal Stock and Brown Sauce reduced together with some garlic, herbs and red wine Bordelaise – Add to Demiglaze fine diced Beef Marrow, Shallots, dry red wine, thyme and butter (Monde au Buérre)

Robert – Add to Demiglaze sautéed diced onion, white wine, sweet mustard. Simmer till reduced by two-thirds. Finish with Butter and a few drops of lemon juice Charcutiére - Garnish Sauce Robert with a Julienne sliced sour pickles Chasseur – Add to Demiglaze sautéed mushrooms, garlic, shallots, diced tomatoes and white wine, reduce by three-fourths, finish with butter and chopped parsley (Monde au Buérre) Diable (Deviled)– Add to Demiglaze a little Cayenne pepper and crushed mixed peppercorns to sautéed shallots & white wine and reduce by two-thirds. Finish with Butter Lyonnaise – Sweet Caramelized Julienne cut onions, white wine Vinegar reduced by half then add Demiglaze and simmer for several minutes Madeira – Add 4 oz. Madeira Wine to about one quart Demiglaze and reduce by half. Finish with butter S&P Perigueux - Add fine diced truffles and Truffle Oil to Madeira sauce (Monde au Buérre) Port – Add 4 oz Port Wine to about one quart Demiglaze and reduce by half. Finish with butter S&P and finish with butter

(Monde au Buérre)

Piquante – Make a reduction of sautéed fine diced shallots, white wine, white wine vinegar. Reduce by two-thirds. Then add Demiglaze, capers, fine diced sour pickles, parsley and tarragon

(Monde au Buérre)

Bercy – Reduce by three-fourths some sautéed shallots and one cup white wine, add one quart Demiglaze, simmer about ten minutes Forestiére (Mushroom) – Sauté sliced mushroom, minced garlic & shallots, deglaze with Sherry Wine, Demiglaze, finish with butter, chopped parsley, fresh herbs & a few drops of lemon juice

(Monde au Buérre)

TOMATO BASED SAUCES

Sauce Tomate - (French style: Slow-Baked Tomato Sauce thickened with Roux). Fine diced Mirepoix, bacon sauté in butter, make roux, and add white stock (or Velouté), Diced fresh tomatoes, canned tomatoes, tomato puree, herb sachet, salt & sugar. So to not burn, bring sauce to s slow simmer and then bake in the oven loosely covered at 300 degrees F till completely cooked

Marinara - (Italian style- Slow-cooked on stove-top, thickened with tomato paste and reduction of liquids). Diced Mirepoix, bell peppers, garlic, Basil, Thyme, oregano, canned whole & diced Tomatoes, Tomato paste, tomato puree, salt, pepper, red wine Pomodoro- (Italian style – Stove-top cooked. No thickening added. Only pure imported Plum Tomatoes, Basil, Roasted Garlic Cloves, Extra Virgin Olive Oil S&P then simmered) Creole - Add to Basic Tomato sauce diced sautéed onion, celery, bell pepper, tomatoes, powder bay leaf, cayenne pepper and garlic. Finish with a few drops of lemon juice Portuguese - Add to Basic Tomato sauce diced sautéed onion, tomato concassé and garlic (Sometimes I like to add browned Linguisa Sausage)

Mise en Place for Crème Sauce

BUTTER SAUCES

Hollandaise – Clarify about 2 ½ pounds of melted butter so you will have about 2 pounds of clear usable fat. In a large stainless steel bowl, place 12 egg yolk and 2 oz cold water with a few drops of lemon juice. Hold the bowl over a pot of simmering water and continue to whisk till the yolks are thickened and creamy. Remove the bowl and place on a kitchen towel to keep steady. Whisk in, from a ladel, a thin stream of warm, melted clarified butter, a pinch of cayenne pepper to help cook the yolks, whisk until thick and butter is all gone. Finish with salt, white pepper and lemon zest to taste. Mousseline – Whip 1 cup of heavy cream till stiff and fold into 1 qt. of Hollandaise Béarnaise – Reduce by two-thirds minced shallots, white wine, and chopped tarragon. Strain the herb infused liquid into some Hollandaise and whisk till smooth Choron – Add 2 oz. tomato paste to 1 qt. Béarnaise Foyot – Add 2 oz. meat glaze (glace de viande) to 1 qt. Béarnaise Buérre Blanc- Reduce sautéed Shallots with a bottle of White Wine and a cup of heavy cream, Reduce Au Sec (till almost dry), add about two pounds of diced cold butter. Whip butter with whisk till thick and creamy. Adjust seasoning and serve immediately. Does not hold well or reheat well. Buérre Rouge- Follow the same procedure as Buérre Blanc, but replaces Red Wine instead of White. I often like to finish this sauce with sautéed, Julienne Red Onions and Artichoke Hearts.