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Posts Tagged ‘sauce’

One of the first things you learn when you start as a chef is to make a decent sauce. You learn that there are 5 basic sauces that are beginning to a set of derived sauces. Most any sauce can be made by 5 Basic or “mother” sauces and this article I’ll talk about brown sauce or espagnole sauce.

In an article recently gave me the steps on how to make a Brown materials, and in this one I take it a step further by telling how to do the brown sauce.

What you need

To make a killer brown sauce, you must begin with an equal amount of flour and butter, are combined to form what is called in our circles “Roux”. General rule of thumb is if you use 1 litre of stock, you would use 100 grams, 100 grams of butter and flour. Southern

You will need-

A heavy 4 litre sauce pan
a wooden spoon or spatula heat proof
200 gr of butter (salted or Unsalted)
200 gr of flour (white)
2 litres of chilled Brown stock
STRAINER

First start by combining butter and flour to your pot and place it on the stove. Medium heat is enough.
Stir constantly, and keep it burning. After a time the mixture Cook, begins to turn brown, and produce a nutty aroma. This is known as a “blond Roux”, later followed by a darker “brown Roux”. It is in the stage that you slowly Brown adds your inventory.

Now, it is important to remember that if you add a cold liquid in a frying it may cause to bubble up and spit, creating a dangerous move. Try to keep your hands from this and always add stock slowly, while stirring to avoid confusion.

After you have added all the stock and let simmer. It will do, so be careful that it doesn’t burn. Season the taste.

Red Wine demi glace

Red wine demi glace sauce is the definitive. It is the Foundation for all fine meat sauces that you may have eaten in your favorite restaurant, and it is easy to do. When you have the right ingredients.

For this sauce, you need a heavy 4 litre sauce pan 1 l brown sauce, 1 litre of brown material and 250 ml of your favorite red wine. A preferred red would be somewhat robust, as well as a Cabernet or Merlot.

Bring wine in your pot and bring to a boil. reduce wine by half. Next add brown sauce and brown stock and getting a boil. reduce heat to a simmer and allow it to decline by 1 third. Strain a återförslutbar container and allow to cool.

So there you have it. Basic Brown stock, brown sauce, and finally the demi-glace. And with your demi glace, you are limited only by your imagination.

 

Alfredo sauce is definitely my favorite pasta sauce. It is creamy, tangy and turns an otherwise bland pasta dish for a fill and interesting meal. There are many ways to make this delicious sauce, but it is good to know the basic guidelines for what constitutes a decent sauce.

The most basic elements of an Alfredo sauce, cream, butter and cheese. These should be of high quality, since they constitute the basis for the sauce and give it its distinctive character and flavour. Ensure that you get the best cream and cheese, parmesan cheese, Desired. but all other hard and dry Italian cheese works well also.

In addition to the base, you can add much something else to Alfredo sauce recipe. A good place to start is with various herbs. Garlic, Parsley and Italian spices can add much taste an otherwise bland sauce. In addition to them, you can consider adding shrimps or chicken. Remember to add these in the end. Cut them in small pieces so that they cook quickly and add them in boiling sauce for 5-10 minutes or until cooked through. Then serve immediately sauce over a heaping plate of freshly boiled pasta.

The best pasta Alfredo sauce to serve over long-Noodle pasta, such as spaghetti or linguine. With a side of crispy garlic bread and a glass or white wine, you’ve got yourself a perfect and simple Italian-style dinner.