THREE MOTHER SAUCES OR BASIC SAUCES

SAUCE VELOUTE
5 CUPS White stock
2 oz Butter
2 oz Flour

Procedure:

• Bring the stock to a simmer in a sauce pan. Whisk it from time to time to prevent a skin from forming on its surface
• In a another saucepan gently melt the butter and add the flour. whisk the butter and the flour together for about 1 to 2 minutes to cook the raw flavor from the flour. Remove from the heat for 45 seconds to slightly cool down
• Now whisk the simmer stock into the roux. Return the sauce to the heat and bring it back to a simmer while whisking, that way you can activate the liason between the roux and the stock
• Once the sauce has returned to a slow simmer, turn down the heat and let it cook until gets the right consistency (neopant consistency)
• Strain the sauce veloute through a fine chinois and if you want, you can whisk small cold cube of butter for enriched the sauce and for prevent any skin form

SAUCE BECHAMEL
1 qt Milk
2 oz Butter
2 oz Flour
Salt to taste
Pepper to taste
Cayenne to taste

Procedure:

• Bring the milk to a simmer in a saucepan. Whisk it from time to time to prevent a skin from forming on its surface
• In a another saucepan, gently melt the butter and add the flour. Whisk the butter and the flour together for about 1 to 2 minutes to cook the raw flavor from the flour. Remove from the heat for about 45 second to slightly cool down
• Now whisk the simmer milk into the roux. Return the sauce to the heat and bring it back to a simmer while whisking, that way you can activate the liason between the roux and the milk
• Once the sauce has return to a slow simmer, turn down the heat and let it cook until gets the right consistency (neopant consistency)
• When the sauce get the right consistency seasoning with salt, pepper, nutmeg to taste. But remember that bit of nutmeg goes a long way so be caution with how much of nutmeg you add to the sauce
• Putting the pan over an ice bath will, of course, speed cooling

SAUCE ESPAGNOLE
3 lt Veal stock
2 oz Butter
2 oz Flour
2 oz Bacon (optional)
3 oz Carrots, cut in mirepoix
3 oz Onions, cut in mirepoix
6 oz Tomatoes, chopped
2 oz Tomato Paste
1 Garlic clove, crushed
1 Sprig tarragon
Mushroom stems and trimmings (optional)

Procedure:

• Bring the stock to a simmer. Set a side to cool
• In a randeau, cook the bacon in a small amount of butter until lightly browned
• Add the carrots and onions and continue to cook. When the vegetables begin to brown, add the remaining butter. Sprinkle with flour (singer), stir with a spoon, and let brown
• Now pour the stock and whisk vigorously to avoid lumps in the sauce. Bring to a boil, then to a simmer and add the tomatoes, tomato paste, the garlic. tarragon and any mushroom trimmings
• Simmer the sauce for about 45 minutes, remember to skim off the fat from the sauce during simmer. Strain the sauce through a fine chinois and seasoning with salt and pepper to taste.

NOMENCLATURE:
ROUX: mixture between equal parts of melt butter and flour
SINGER: sprinkle flour to any product as a thicken agent
MIREPOIX: same consistency of chopped vegetable and if usually used for carrots and onions in specific
NEOPANT: is when the sauce is been reduce and with the back of any spoon you can draw a line and stay

Resource: Book "Sauces" by author James Peterson