by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Suprême Author: Germaine Recipe type: Sauce Cuisine: French Ingredients 12 cups chicken velouté ½ cup mushroom stems ½ cup heavy cream 4 tbsp. butter Instructions Add the mushroom stems to the velouté sauce and simmer...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Vin Blanc Author: Germaine Recipe type: Sauce Cuisine: French For fish. Ingredients 2 cups fish velouté ½ cup fumet de poisson 3 shallots ½ cup dry white wine 2 tbsp. heavy cream 2 egg yolks (optional) 2 tbsp. mushroom...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Béarnaise Author: Germaine Recipe type: Sauce Cuisine: French For boiled meat. Ingredients 1 cup white vinegar 4 shallots, finely chopped 1 tbsp. tarragon, finely chopped 1 tsp. black pepper, coarsely ground 3 large egg yolks salt...
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,...
