Stocks and Sauces Lesson 3

Stocks and Sauces Part 3

SMALL SAUCES, are grouped into families based on the Mother Sauce from Which they are made.  Some small sauces have a variety of uses.  Others are Traditionally used on specific foods.  Although there are many classic small sauces, I am only going to include a few I believe you will use frequently in your every day cooking.

Mother Sauce: Béchamel

Small Sauces’

1.    Cheddar Sauce, made by adding 8 oz of grated cheddar a dash of Worcestershire sauce and 1 TBS Dry Mustard to 1 Quart of Béchamel sauce.

a.     Used to make Macaroni and Cheese,

b.    Cheese Fondue

2.    Mornay Sauce, Made by adding 4 oz. Guyere cheese and 1 oz. Parmesan cheese, thin as desired with Scalded Cream then remove from heat and stir in 2 oz. whole butter to 1 qt Béchamel.

a.     Cheese Dips like Spinach dip.

b.    Alfredo sauce

Mother Sauce: Veloute

Small Sauces

1.    Horseradish Sauce, Made by adding Lemon juice , 4 oz Heavy Cream, 1 tsp Dry Mustard, and just before service 2 oz. freshly grated Horseradish to 1 qt. Veloute.

a.     Used mainly on Red Meat

2.    Mushroom Sauce, Made by Sautéing 4 oz. sliced Mushrooms in ½ oz butter and add 2 tsp. Lemon juice to 1 qt. Veloute.

a.     Used on Red Meat and Poultry

Mother Sauce: Espagnole

Small Sauce

 1.  Demi-Glaze, made with ½ Brown Stock and ½ Espagnole Sauce (Brown Sauce) and reduced by half, finished with Madeira wine or Sherry

b.    Used with primarily Beef, Pork or Game

Mother Sauce: Tomato

Small Sauce

1.    Creole, Made by sautéing 6 oz. diced Onion, 4 oz. sliced Celery and 1 tsp Garlic in 1 oz. oil.  Add 1 Qt. Tomato Sauce, a Bay Leaf and a pinch of Thyme, simmer for 15 minutes then add 4 oz. diced Green Pepper and a dash of Hot Pepper Sauce.  Simmer for another 15 minutes and remove Bay Leaf.

a.     Used to make Jombolia

Mother Sauce: Hollandaise

Small Sauce

1.    Grimrod, Made from adding Saffron to your Hollandaise Sauce

a.     Used with Egg Benedict

b.    Steamed Fish

Bechamel Sauce

Prep Time: 5 M | Cook Time: 20 M | Makes: 3 cups Ingredients:5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmegDirections:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.****************************************Espagnole Sauce
These simple sauces make for  tempting changes in the usual potatoes and gravy.Prep Time: 5 M | Cook Time: 1 H | Makes: 1 gallon
Ingredients:
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garniDirections: In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.
See you next time as we embark on the trail of  Meats..
Darcy* Silver Spoon Catering