Showing posts with label All Sauces. Show all posts

Tuesday, 4 June 2013

BROWN SAUCE OR ESPAGNOLE

Quantities Required for Four Quarts:

One lb. of brown roux dissolved in a tall, thick stock pot with six quarts of brown stock or estouffade. Put the saucepan on an open fire, and stir the sauce with a paddle or whip, and do not leave it until it begins to boil. Then remove the whip, and put the stock on a corner of the fire, letting it lean slightly to one side with the help of a wedge, so that boiling may only take place at one point, and that the inert principles thrown out by the sauce during reduction may accumulate high up in the stock pot, whence they can be easily removed as they collect.

It is advisable during reduction to change saucepans twice or even three times, straining every time, and adding a quart of brown stock to replace what has evaporated. At length, when the sauce begins to get lighter, and about two hours before finally straining it, two lbs. of fresh tomatoes, roughly cut up,
NOTE: Remember, Espagnole is a derivative of Demiglace-the basic brown sauce-it is NOT the other way around; but tomatoes were not an ingredient of the original Espagnole sauce either.

Glace de cusine is any rich stock that is used as a glaze.
The basic, Demiglace is actually any rich stock or broth that is reduced by half or three-quarters to enrich it; it is normally still a relatively thin liquid.

Glace de Viande is made the same way, but it is normally reduced by a factor of 8-10, has a thick syrupy or paste-like consistency, and is much richer. Glace de viande can sometimes be purchased, but is expensive, $30-40 per pint.

Espagnole sauce, which, unlike the other two, now contains tomato and is often, incorrectly[US], referred to as gravy; might be thought of as half way in between.
SEE: Demiglace, Espagnole, Glace de Cusine, Glace de Viande,

should be added, or an equivalent quantity of tomato purée and about one lb. of Mirepoix. The sauce is then reduced so as to measure four quarts when strained, after which it is poured into a wide tureen, and must be ‘finished” and kept in motion until quite cool lest a skin should form on its surface.

The time required for the reduction of an Espagnole varies according to the quality of the stock and roux. We saw that one hour sufficed for a concentrated stock and starch roux, in which case the Mirepoix and the tomato are inserted from the first. But much more time is required if one is dealing with a roux whose base is flour. In the latter case six hours

Lenten Espagnole:

Practical men are not agreed as to the need of Lenten Espagnole. The ordinary Espagnole being really a neutral sauce in flavour, it is quite simple to give it the necessary flavour by the addition of the required quantity of fish fumet. It is only, therefore, when one wishes to conform to the demands of a genuine Lent sauce that a fish Espagnole is needed. And, certainly in this case, nothing can take its place. The preparation of this Espagnole does not differ from that of the ordinary kind, except that the bacon is replaced by mushroom parings in the Mirepoix. This sauce takes the place of the ordinary Espagnole, for Lenten preparations.

Tuesday, 28 May 2013

Sauces Derived From Demi-Glacé:

Bordelaise:

1. Combine 10 ozs. green onions, 2 sprigs thyme. 1 bay leaf, 1/2 tsp. whole pepper corns with 1 pint red wine.

2. Reduce by 1/2.

3. Add 1 quart Demi-glacé-reduce until veneers back of spoon.

4. Add 4 ozs. poached marrow. Finish.

Chateaubriand Sauce:

1. Combine 1 pint white wine, 14 ozs. shallots, 2 sprigs thyme, mushroom trimmings, and 1 bay leaf

2. Reduce by half - until veneers back of spoon.

3. Finish with Maitre d' Hotel Butter (butter, lemon juice, minced parsley).

Fines Herbs:

1. Add fines herbs to 1 qt. demi-glacé.

Jus de Veau Lie:

1. Add a slurry of corn starch or arrowroot to hot demi-glace.
Madera-

1. To 1 quart of demi-glacé add 8 ozs. Madera.

Marsala Sauce-

1. In 1 quart demi-glacé combine 3 Tbsps. shallots and1/4 tsp. cracked pepper corns.

2. Reduce over moderate heat. Add 3 ozs. Marsala.

Mushroom:

1. Add sliced or whole mushrooms.

Robert Sauce:

1. Sauté 14 ozs. minced onions

2. Add 1 pint white wine; reduce by 3/4.

3. Add 1 quart demi-glacé and reduce by 1/2

4. Dissolve 2 tsps. dry mustard in water. Add to sauce. Finish with butter.

Gravy Success

1. Lift meat from roasting pan.

2. Drain off excess fat, leaving 2Tbsps. for each cup of gravy desired.

3. Add 2 Tbsps. of flour (or other starch) for every 2 Tbsps. of fat.

4. Blend flour and fat together to form a roux (Do not mix flour and water); the use of a "white-wash or slurry" is the much inferior American method and rather than improving the flavour, leaves a raw flour taste. You are also much more likely to end up with a “lumpy” product, which you will be forced to chew (white-wash was once used to paint fences and out-buildings; which is probably the best use for it).

Stir the roux until it becomes a rich brown colour.

5. Make sure it does not burn.

6. Add one cup cold liquid for each 2 Tbsps. of roux (the liquid may be water, milk or stock-caution must be used to avoid scorching- milk or meat stock.

7. Stir constantly until liquid thickens and comes to a boil.

8. Season with salt and pepper.

Wednesday, 23 January 2013

The, Tomato Sauces

Detailed Contents: The Tomato Sauces-Basic Tomato Sauce-Tomato Sauce No. 2-Rich Tomato Sauce-Tomato Sauce Diablo-Tomato Pure-Tomato Sauce for Pasta-Mushroom Tomato Sauce-Tomato-Meat Sauce No. 1-Tomato- Meat Sauce No. 2

The latest of the Mother Sauces, because tomatoes come from South America; and as they believed of many things coming from that continent; Europeans long believed them to be poisonous.

Basic Tomato Sauce

In a heavy saucepan in 3 tablespoons butter cook 1 small carrot and 1 small onion, coarsely diced, until the onion is soft but not brown. Add ¼ cup flour and cook it, stirring occasionally, until it starts to turn golden. Add 2 to 2 ½ cups cooked tomatoes or diced fresh tomatoes, 1 ½ cups brown stock or water, 2 garlic cloves, crushed, a bouquet garni, 1 teaspoon sugar, ½ teaspoon salt, and a pinch each of thyme and pepper. Bring the sauce to a boil and simmer it, stirring constantly, until it thickens. Simmer the sauce, stirring occasionally and removing the scum as it accumulates on the surface, for 1 to 1 ½ hours, or until the sauce is reduced to about 2 cups. Discard the bouquet garni. Strain the sauce through a fine sieve, rubbing the pulp through. Bring it again to a boil and simmer it for 4 to 5 minutes longer, stirring constantly.

Store the sauce in a jar, covered, in the refrigerator. If it is not used within a week, reheat it, cool it and reserve it. Return the jar to the refrigerator. A little Sherry poured over the surface of the sauce will hold it longer than a week. The Sherry may be stirred into the sauce

Tomato Sauce No. 2

1 quart fresh or canned Roma tomatoes, crushed or diced

1 onion, dice

8 cloves, in bag

3 Tbsps. fat

3 Tbsps. flour

Salt pepper, as needed

1. Set the tomatoes, onion and cloves on the fire and cook for twenty minutes.

2. In another stock pot make and cook roux.

3. Remove cloves from tomatoes; then add tomatoes to roux season and cook. This makes a thin sauce, if a thicker sauce is preferred use more roux

Rich Tomato Sauce

In a saucepan in 3 tablespoons olive oil sauté 1 garlic clove and 1 large Bermuda Onion, both finely diced, and ½ large green pepper and ½ small carrot. Both diced, stirring constantly, until the onion begins to brown. Add 1 quart fresh diced tomatoes and 1 large bay leaf tied with 4 sprigs of green celery tops and 1 small sprigs of thyme. Season to taste with salt and pepper and cook the sauce slowly over low heat for 40 minutes, or until it becomes thick. Strain it through cheesecloth or a fine sieve. For meat, fish, poultry, or vegetables.

Tomato Sauce Diablo

In a saucepan combine ½ cup tarragon vinegar, 1 teaspoon each dry mustard and paprika, 1 scant teaspoon salt, 2 small garlic cloves, 1 large bay leaf, a pinch of cayenne, and 12 peppercorns, gently bruised. Reduce the liquid over high heat by half and strain it through a fine sieve, pressing gently. Add 1 cup rich tomato sauce heated, bring the sauce to a boil, and simmer gently for 8 to 10 minutes. Add ¼ cup boiling beef stock, 1 tablespoon sweet butter, and 1 scant teaspoon Worcestershire sauce. For broiled meat or fish.

Tomato Puree

Peel, seed and dice 4 ripe tomatoes and combine them in a heavy saucepan with 2 tablespoons butter. Cook the sauce, stirring frequently, until the tomatoes are reduced to a smooth pulp and strain the pulp through a fine sieve. There will be less than a cup. (The amount will vary according to the liquid content of the tomatoes). Season the sauce with salt to taste

Tomato Sauce for Pasta

Peel, quarter, and seed 6 large ripe tomatoes. Put them in a saucepan with ½ teaspoon salt, a small onion stuck with 2 cloves, ½ cup chicken stock, and a few leaves of sweet basil. Cover and simmer for 35 to 40 minute, or until the tomatoes are very soft. Strain them through a fine sieve and stir in 1 tablespoon butter

Mushroom Tomato Sauce

Sauté, 2 garlic cloves, crushed, and minced, in ¼ cup olive oil, until the garlic begins to colour. Add 1 pound mushrooms, sliced, and simmer for 10 minutes. Add 2-½ cups tomatoes, 2 leaves of sweet basil, a pinch of cayenne, and salt to taste. Cover and simmer for 1 hour over low heat, stirring occasionally

Tomato-Meat Sauce No.1

Sauté 1 onion and 1 garlic clove, both diced. In 2 tablespoons olive oil, until the onion is golden. Add 1 can tomato paste, stir, and cook for 3 minutes. Add salt and pepper to taste, 2- ½ cups warm water, ½ pound of ground lean beef or pork, and 1 bay leaf. Cover and simmer for 1-½ hours.

Tomato-Meat Sauce No.2

Brown 1 minced medium onion and 2 minced cloves garlic lightly in ¼ cup olive oil in large saucepan. Add 1 pound ground chuck, and brown lightly. Add 1 can (28 ounces) tomatoes, 1 can (6 ounces) tomato paste, 2 teaspoons salt, 1/8 teaspoon cayenne, 1 teaspoon sugar, pinch basil, 1 bay leaf, and 2 cups water. Simmer, uncovered, about 1- ½ hours.

Friday, 11 January 2013

GIBLET GRAVY

In covered pan, simmer (do not boil) giblets till tender in slightly salted water to cover: and mirepoix of a few carrot trimmings, celery leaves, and onion slices to the water. Turkey heart and gizzard take about 2 to 2 1/2 hours-be sure they are cooked "fork- tender". Liver takes only 30 minutes, so add it the last half hour.
Let giblets cool in stock; remove and dice.
After transferring cooked poultry to a warm platter, leave crusty bits in roasting pan and pour liquid into a measuring cup When the fat comes to the top, skim it off.
Then, for EACH CUP GRAVY, use these proportions: Measure 2 Tbsps. of fat back into the roasting pan. Add 2 Tbsps. flour(standard roux), and blend thoroughly. Cook over low heat stirring constantly until roux becomes a light Taffy colour.
Slowly add 1 cup lukewarm liquid (meat juices from roasting pan plus giblet broth), stirring constantly until smooth and scraping bottom and sides of pan to blend in crusty bits, between each addition. Continue cooking till thick.
Add diced, cooked giblets.
Simmer about five minutes. Season to taste with salt and pepper.
Pour into hot gravy boat.

Thursday, 10 January 2013

Cajun Barbecue Sauce

Heat 2 tablespoons butter over low heat until it foams and sauté 1 green pepper, 1 small onion, and ½ small garlic clove, all finely diced, until they are golden brown. Stir in 1 tablespoon flour and blend well. Stir in 2 cups tomato purée and cook the mixture until it thickens, stirring constantly from the bottom of the pan. Add 1/4 cup minced celery tops 3 tablespoons Worcestershire sauce, 1, tablespoon, each, of finely minced parsley and chives, 2 teaspoons chilli powder, and ½ teaspoon salt. Simmer the sauce gently over very low heat, or place an asbestos mat under the saucepan, until the vegetables are tender. If the sauce seems too thick, add a little stock or hot water.

Chinese Barbecue Sauce

Mix 6 teaspoons dry mustard with enough white wine to make a fairly thick paste. Add 6 preserved Kumquats, very finely diced, and 1 tablespoon of the syrup in which they were preserved. Blend thoroughly with 2 to 3 tablespoons soy sauce. For any barbecued meat.

Uncooked Barbecue Sauce

Mix together 1 ½ cups ketchup, 1 dry chilli pepper, soaked in water until soft and finely diced, ¼ cup lemon juice, 1 teaspoon each of prepared mustard and freshly ground black pepper, and 1 tablespoon Worcestershire sauce. Add 1 garlic clove split, 1 onion, halved, and 1 bay leaf. For meat or poultry.

Chinese Ginger Barbecue Sauce

Mix together 1 cup soy sauce, 2 garlic cloves crushed, 1 tablespoon grated fresh ginger, and ½ cup each of Sherry and Tomato ketchup. Use as a marinade for spareribs and other pork cuts and for basting the meat.

Brazilian Barbecue Sauce

Sauté 2 cups coarsely diced Spanish onions in ¼ cup butter until they are transparent. Add 1garlic clove, finely diced ½ teaspoon oregano, the juice of 1 large lime, and salt and pepper to taste. Cook the mixture over low heat for 3 to 4 minutes, add 2 cups red wine, and bring the sauce to a boil. Reduce the heat and simmer the sauce gently for 5 minutes. Just before serving, add ½ cup each of butter and minced parsley. Serve with steak or hamburgers.

Wednesday, 9 January 2013

Sweet and Sour Barbecue Sauce

In a saucepan mix 1cup each of red-wine vinegar, water, and brown sugar. Add 3 tablespoons ketchup, 1 tablespoon soy sauce, 1 teaspoon dry mustard, 1 cup pineapple chunks, fresh or frozen, 1 green pepper, seeded and cut into strips, and 2 tomatoes, peeled and cut into wedges. Bring the sauce to a boil and simmer it gently for 10 minutes. Stir in 1½ tablespoons cornstarch, mixed to a smooth paste with ¼ cup cold water and cook the sauce, stirring, until it is clear and thickened. For chicken, shrimps, roast pork, or spareribs
© Al (Alex-Alexander) D. Girvan 1995. All rights reserved

Fish Barbecue Sauce

Sauté ½ cup onions, finely diced, in ¼ cup olive oil until the onions are golden but not brown. Add 1 cup tomato paste, 2 tablespoons Worcestershire sauce, ½ cup strained honey, and 1 teaspoon each of basil and salt. Simmer the sauce for 5 minutes, stirring constantly, and add ½ cup red wine Strain the sauce through a fine sieve and use it for basting grilled fish.
© Al (Alex-Alexander)D. Girvan 1995. All rights reserved

French Barbecue Sauce

1/3 cup corn syrup

1/3 cup white wine

¼ cup corn oil

¼ cup Dijon mustard

2 Tbsp. parsley, minced

1 garlic clove, crushed

1 tsp. salt

1/8 tsp pepper

1/3 cup onion or shallots, diced

Sauté onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot.
© Al (Alex-Alexander) D. Girvan 1994 All rights reserved.

Lemon Butter Barbecue Sauce

In a saucepan combine 1 cup butter with ¼ cup each of lemon and Sherry, 1 teaspoon Worcestershire sauce, 1 garlic clove, 1 teaspoon minced parsley, and ½ teaspoon salt. Bring the mixture to the boiling point but do not cook it. Use for basting grilled meats and poultry.
© AL ( Alex-Alexander) D. Girvan 1995. All rights reseerved

Mexican Barbecue Sauce

Combine 1 cup olive oil, ½ cup vinegar, 3 tablespoons each or finely minced shallot and green pepper, 1 cup tomato juice, 1 teaspoon oregano, 1 tablespoon chilli powder, 4 garlic cloves, crushed, and 1 tablespoon salt. Simmer the mixture for 10 minutes. Use for basting meats and fish.
© Al (Alex- Alexander) D. Girvan 1995 All rights reserved.

Orange Barbecue Sauce

In 1 cup olive oil, sauté 4 garlic cloves, crushed, and ¾ cup diced onions until they are golden but not brown. Add 1 cup each of ripe olives and tomatoes, both finely diced, 1 cup red wine, 2 tablespoons Worcestershire sauce, ½ cup each of orange juice and brown sugar, the juice of 1 lemon, the grated zest of 1 orange, 1 teaspoon rosemary, 3 tablespoons diced green pepper, and ¼ cup minced parsley. Bring the mixture to a boil and simmer it gently for 20 minutes. Strain and use for basting grilled meats and poultry.
© Alex (Alex-Alexander) D. Girvan 1995. All rights reserved.

Aussie Style Barbecue Sauce

1 onion, minced very finely

1/4 cup water

1/2 cup ketchup

1/4 cup red wine or good beef stock

1/4 cup Worcestershire sauce

2Tbsps vinegar

1 Tbsp. instant coffee.

1/4 cup brown sugar, packed

1 oz. margarine

2 tsps. lemon juice

1. Saute, do not fry, onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes

2. This sauce is great with ribs, chicken, or meatloaf

To Use:

Depending on size, after a meatloaf has cooked for about 30 minutes, pour half of the sauce over the meat, and bake 45 minutes more basting often with remaining sauce. All other meats should be half to three- quarters cooked before basting with sauce
© Al (Alex-Alexander) D. Girvan) 1995. All rights reserved.

Dry Spicy Barbecue Rub

This mix can be used for meat, poultry, fish, or vegetables, and is especially good on potato chips.

Dry Rub Mix

ground cumin

paprika

garlic powder

onion powder

chilli powder

salt

cayenne pepper

black pepper

white pepper

crushed red pepper

brown sugar

In a large bowl, combine 1/4 cup each of cumin paprika, garlic powder, onion powder, chilli powder, salt, ground pepper and crushed red pepper. Add 1/2 cup dark brown sugar.

Mix all ingredients together well.

Store in clean zip-lok freezer bags until ready to use.

To Use- Pour out amount required. Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight. Use a greased pan, to cook.
© Al ( Ales-Alexander) D. Girvan 1995. All rights reserved.

General Purpose Basting Sauce

Combine 1 ½ cups olive oil, 1 cup red wine, ¼ cup vinegar, 1 teaspoon minced parsley, 1 tablespoon salt, 2 garlic cloves, crushed, and ¼ teaspoon freshly ground black pepper.

Combine 1 cup tomato ketchup, ½ cup butter, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, the juice of 1 lemon, and 4 thin slices of lemon. Simmer the mixture for 10 minutes. For all meats and poultry.
©Al (Alex-Alexander) Girvan 1995. All rights reserved.

Two Basic Barbecue Sauces

In a saucepan heat 3 tablespoons bacon drippings, and stir in 1/4 cup grated onion and 1garlic clove, mashed. Cook the mixture over medium heat for 2 minutes, stirring constantly, until meat begins to brown.

In a bowl, mix 1cup tomato ketchup, ¼ cup each cider vinegar and Worcestershire sauce. 1 tablespoon prepared mustard, 2 teaspoons paprika, 1 teaspoon each of Tabasco and chilli powder, and 1/2 teaspoon salt. Add this to the saucepan and cook the sauce, stirring constantly, over low heat until it thickens. Simmer the sauce gently for 10 minutes and serve it very hot, with any barbecued meat or fowl.

Sauté 5 garlic cloves, diced. In 1/3 cup olive oil until the garlic is golden. Add ½ cup red wine, Bring he wine to a boil, and simmer for 2 minutes. Add ¼ cup A.1. Sauce, 2 tablespoons brown sugar, 1 teaspoon each of salt, pepper, mustard, and oregano, 1 cup brown stock, and ½ cup tomato paste and simmer over low heat for 15 minutes Correct the seasoning to taste with a dash of Tabasco and lemon juice. For meat, game, or poultry.
© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

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