by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Beurre Blanc Author: Germaine Recipe type: Sauce Cuisine: French For fish. Ingredients 4 tbsp. shallots, finely chopped 1 cup white vinegar salt, white pepper 1 cup (225 gr.) butter, en pomade (soft) Instructions Boil the vinegar with...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Choron Author: Germaine Recipe type: Sauce Cuisine: French For broiled and roasted meat. Ingredients 1 large tomato, peeled, seeded, coarsely chopped 2 tbsp. butter 1 tbsp. tomato paste sauce Béarnaise Instructions In a saucepan melt...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Hollandaise Author: Germaine Recipe type: Sauce Cuisine: French For fish, eggs and boiled vegetables. Ingredients 1 cup white vinegar 1 tsp. pepper, coarsely ground ¼ cup water 3 large egg yolks 1 cup (225 gr.) butter,...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Maltaise Author: Germaine Recipe type: Sauce Cuisine: French For vegetables, particularly asparagus. Ingredients grated rind and strained juice of 1 orange few drops of Curacao (optional) sauce hollandaise Instructions Stir the rind,...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Mousseline Author: Germaine Recipe type: Sauce Cuisine: French For fish, eggs and boiled vegetables, especially asparagus. Ingredients ½ cup stiffly beaten whipped cream sauce hollandaise Instructions To a hollandaise sauce,...
