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Mother Sauces

Mother Sauces

 



CLASSIC TOMATO SAUCE

Ingredients


2 ounces bacon fat
2 cups onions (diced)
1 cup carrots (diced)
1 cup celery (diced)
1 clove garlic (minced)
2 (28-ounce) cans crushed tomatoes
1 quart veal or chicken stock
Dash kosher salt (to taste)
Dash of sugar (to taste)
For Sachet:
1 bay leaf
1/2 teaspoon dried thyme
3 to 4 fresh parsley stems
8 to 10 black peppercorns (crushed)


Directions


1. Preheat oven to 300 F.



2. Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine.


In a heavy, oven-safe Dutch oven, heat bacon fat over low heat until the fat liquefies.



3. Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown.


Add the tomatoes, the stock and the sachet.



4. Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours.


Remove from oven. Remove sachet and purée sauce in a blender or food processor until smooth, working in batches if necessary.



5. Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.



VELOUTE

 
Ingredients

1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions


1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk.
2. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer.
3. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper. Adjust to taste with additional salt and pepper if needed.


HOLLANDAISE


Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Directions


1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
3. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.


ESPAGNOLE 

Ingredients

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf


Directions

1. Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes.
2. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes.
3. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
4. Pour sauce through a fine-mesh sieve into a bowl, discarding solids.

BECHAMEL

Ingredients

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper


Directions

1. 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.
2. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
3. 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.

Cheese Sauce.
Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.

How hot should the milk be?
Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat


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