FOUNDATION FOR FLAVOR Create endless sauce variations, from classical to creative signatures, with robust foundational chicken stock reduction and authentic, scratch-like flavor.
BASIC SIGNATURE SAUCE BUILD Yield: 1 Qt. // Prep Time: 15 Min.
AROMATIC // 5 OZ VEGETABLES (OPTIONAL)
// Cook Time: 15 Min.
// 2 TBSP
// 2 CUPS
// 2 CUPS
MINOR’S REDUCED CHICKEN STOCK
// ½ CUP
// 4 TBSP
PREPARED PAN SAUCE OR DEMI-GLACE // 2 CUPS
DIRECTIONS FOR PREPARATION
3 4 5 6 4
In a medium sauce pan over medium flame, heat fat to a moderate temperature. Add aromatics and sweat for 2 minutes or until almost translucent. Next, if adding vegetable(s), incorporate and continue to sweat for an additional minute. Deglaze with deglazing liquid and reduce au sec (almost dry). Build sauce by adding Minor’s Reduced Chicken Stock (prepared as pan sauce or demi-glace) and bringing liquid to a simmer. Immediately remove sauce from the flame and mount sauce with finishing liaison until fully incorporated. Finish with herbs/seasoning. Taste and season.
MINOR’S REDUCED CHICKEN STOCK PREPARATION
WATER // 1 QT MINOR’S REDUCED CHICKEN STOCK // ½ CUP
WATER // 1 QT MINOR’S REDUCED CHICKEN STOCK // ½ CUP THICKENER // ½ OZ
- Recommended for à la minute preparation - For large batches, prepare the sauce through Step 4 (stock reduction phase) and then immediately chill the liquid, completing Steps 5 and 6 to order
- Finish cooking seared proteins or dishes in the pan with sauce
- Recommended as a finishing sauce for high-volume and banquet applications - For hot holding, keep between 140°F and 150°F for no more than 4 hours, stirring occasionally
provisions January/February 2018
Published on Jan 3, 2018