How to prepare make Veloute Sauce.

Learn how to make Veloute Sauce

Methods

1. Place a heavy bottom saucepan over medium heat, Add hot white chicken stock then add blond roux stirring continuously to prevent lumps, and cook until it gets right consistency and texture.

2. Adjust the seasoning (adding salt and pepper)

3. Remove from the heat. To cool this sauce for later use, cover it with plastic wrap or pour a knob of butter over it to prevent a skin from forming.

4. Pour sauce through a fine-mesh sieve or by china cap into a bowl, discarding solids.

Recipe Name And Quantity

White Chicken Stock : 500 mls.

Blonde roux, Pale White : 100 gms.

Salt : To Taste.

Pepper, Black or White, Ground : To Taste.

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Learn how to prepare Espagnole/Brown Sauce.

Learn to make Espagnole/Brown Sauce

Methods

1. Place a heavy bottom saucepan over medium heat, Add hot brown chicken stock then add brown roux(cold roux) stirring continuously to prevent lumps, and cook until it gets right consistency and texture.

2. Adjust the seasoning (adding salt and pepper).

3. removing from the heat. To cool this sauce for later use, cover it with plastic wrap or pour a knob of butter over it to prevent a skin from forming.

4. Pour sauce through a fine-mesh sieve or by china cap into a bowl, discarding solids.

Recipe Name And Quantity

Beef Stock/Brown Chicken Stock : 500 mls.

Brown Roux : 100 gms.

Black Pepper, Whole : 1/2 tsp.

Salt : To Taste.

Bay Leaf : 1 pcs.

Note : Using cold roux with hot stock or cold stock with hot roux will prevent developing lump in sauce.

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Learn how to prepare Tomato Sauce

Method

1. Cut the bottom part of tomatoes and slit on the top, cross wise and blanch into hot salted water for 2 to 3 times only.

2. Cut half the tomatoes. Discard skins. Squeeze out the seeds and discard. keep the remaining juice and remaining part after squeezing all the seeds(concasse) .

3. Heat up the heavy bottom pan and add olive oil then add bay leaf, onion, garlic and saute until translucent. Add tomato concasse, tomato paste, basil and half of the seasoning. Bring to a boil, the lower heat to a simmer.

4. Cook the sauce stirring occasionally until it gets right consistency and texture. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Recipe Names and Quantity

Olive oil : 2 tbsp

Garlic Clove, Chopped : 1 pcs

Onion, Chopped : 1 pcs

Bay Leaf : 1 pcs

Tomato, Concasse : 1 kg

Tomato Paste : 1 tbsp

Basil : 1 tbsp Pepper, Black : To Taste

Salt : To Taste.

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Learn How To Prepare White Sauce/Bechamel Sauce.

How to prepare White sauce / Bechamel Sauce.

Methods

1. Warm the milk with onion pique(Half of onion wrap with bay leaf and stuck with two cloves) on low heat just until little bubbles begin to form at the edges. Then remove from heat.

2. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

3. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, pepper and nutmeg to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.

4. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Recipe Names and Quantity

Milk, Heated : 300 milliliter

Onion, Peeled : 1 pcs

Bay Leaf : 1 pcs

Cloves : 2 pcs

Butter : 2 tbsp

Flour : 2 tbsp

Salt : To Taste

White Pepper, Ground : To Taste

Nutmeg : 1/2 tsp

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