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Mise en Place
▶ Peel and chop onions, carrots and celery for mirepoix. ▶ Prepare herb sachet.
Yield: 1 gal. (4 lt)
Mirepoix, medium dice 2 lb. 1 kg Clarified butter 8 fl. oz. 250 ml Flour 8 oz. 250 g Brown stock 5 qt. 5 lt Tomato purée 8 oz. 250 g Sachet:
reduce to a simmer. 2 ml Peppercorns. Stir to break up any lumps of roux. crushed ¼ tsp. 3 Add the stock and tomato purée. 1 ml Parsley stems 8 8 Salt and pepper TT TT 1 Sauté the mirepoix in butter until well caramelized.Bay leaf 1 1 Dried thyme ½ tsp. Skim the surface as needed to remove impurities. 4 Add the sachet. Adjust seasonings and cool in a water bath or hold for service. 2 Add the flour and cook to make a brown roux. . allowing the sauce to reduce. Bring to a boil. 5 Simmer for approximately 1½ hours. 6 Strain the sauce through a china cap lined with several layers of cheesecloth.
1 lt 1 Combine the stock and sauce in a saucepan over medium heat. But because it is simply a brown stock . however. 2 Simmer until the mixture is reduced by half (a yield of 1 quart or 1 liter). 2 A rich brown stock is simmered and reduced so that it thickens naturally because of the concentrated amounts of gelatin and other proteins. Jus Lié Jus lié (zhoo lee-ay). is used like a demiglace. 1 lt Brown sauce 1 qt. The starch-thickened method is a quick alternative to the longsimmering demiglace.12 DEMI-GLACE Yield: 1 qt. (1 lt) Brown stock 1 qt. Jus lié is lighter and easier to make than a demi-glace. It is made in one of two ways: 1 A rich brown stock is thickened with cornstarch or arrowroot and seasoned. also known as fond lié. 3 Strain and cool in a water bath. especially to produce small sauces.RECIPE 11.
poached beef marrow. Finish with 2 ounces (60 grams) whole butter and garnish with sliced. 2 ounces (60 grams) chopped shallots. 1 bay leaf. Do not strain. Reduce the mixture by two-thirds. BORDELAISE Combine 16 fluid ounces (500 milliliters) dry red wine. Add 8 fluid ounces (250 milliliters) white wine and reduce by three-fourths. Finish with 4 fluid ounces (120 milliliters) red wine and a dash of cayenne pepper. CHEVREUIL Prepare a poivrade sauce but add 6 ounces (170 grams) bacon or game trimmings to the mirepoix. Its color should be dark brown and glossy from the concentrated gelatin content. CHÂTEAUBRIAND Combine 16 fluid ounces (500 milliliters) dry white wine and 2 ounces (60 grams) diced shallots. Do not strain. A properly made jus lié is very rich and smooth. Sauces made from reduced stock usually have a better flavor but can be expensive to produce because of high food costs and lengthy reduction time. The quantities given are for 1 quart (1 liter) demi-glace or jus lié. It shares many flavor characteristics with demi-glace. Swirl in 4 ounces (120 grams) whole butter to finish and garnish with chopped fresh tarragon. MADEIRA OR PORT Bring demi-glace to a boil and reduce . Garnish with chopped parsley. it will be only as good as the stock with which it was begun. Its consistency is somewhat lighter than demiglace. but it should still cling lightly to foods. Season to taste with lemon juice and cayenne pepper. Then add demiglace and 6 ounces (170 grams) diced tomatoes. Small Brown Sauces Demi-glace and jus lié are used to produce many small sauces. Reduce by three-fourths. Add demi-glace and reduce by half. 1 sprig thyme and 1 pinch black pepper in a saucepan. then add demi-glace and simmer for 15 minutes.thickened with cornstarch or arrowroot. Strain through a fine chinois. The final step for each recipe is to season to taste with salt and pepper. CHASSEUR (HUNTER’S SAUCE) Sauté 4 ounces (120 grams) sliced mushrooms and ½ ounce (15 grams) diced shallots in whole butter. simmer for 5 minutes.
PIQUANT Combine 1 ounce (30 grams) shallots. Reduce by half. Add 2 ounces (60 grams) diced cornichons. Add 1 bay leaf. Add 8 fluid ounces (250 milliliters) dry white wine and reduce by two-thirds. Strain and then add 2 teaspoons (10 milliliters) prepared Dijon mustard and 1 tablespoon (15 milli-liters) granulated sugar. Then add demi-glace. MUSHROOM Blanch 8 ounces (250 grams) mushroom caps in 8 fluid ounces (250 milliliters) boiling water seasoned with salt and lemon juice. ROBERT Sauté 8 ounces (250 grams) chopped onion in 1 ounce (30 grams) whole butter. saving the liquid. Then add demi-glace and simmer for 10 minutes. Then add 16 fluid ounces (500 milliliters) vinegar and 4 fluid ounces (120 milliliters) white wine. preferably cornichons. except that the truffles are cut into relatively thick slices. 1 sprig thyme and 4 parsley stems. PÉRIGUEUX Add finely diced truffles to Madeira sauce. Strain through a fine chinois and finish with up to 2 ounces (60 grams) whole butter. Then add 20 crushed peppercorns and simmer for 5 more minutes. simmer and strain. 1 tablespoon (15 milliliters) fresh tarragon. 1 tablespoon (15 milliliters) fresh parsley and 1 tablespoon (15 milliliters) fresh chervil. POIVRADE Sweat 12 ounces (340 grams) mirepoix in 2 tablespoons (30 milliliters) oil. Just before service stir in 2 ounces (60 grams) whole butter and the mushroom caps. Add demiglace and simmer for 10 minutes. Reduce the mixture by two-thirds. Then add 4 fluid ounces (120 milliliters) Madeira wine or ruby port. 4 fluid ounces (120 milli-liters) white wine and 4 fluid ounces (120 milliliters) white wine vinegar. MARCHAND DE VIN Reduce 8 fluid ounces (250 milliliters) dry red wine and 2 ounces (60 grams) diced shallots by two-thirds. it is known as Charcutière. Périgourdine sauce is the same. Drain the mushrooms. add demi-glace and simmer for 40 minutes. Reduce this liquid to 2 tablespoons (30 milliliters) and add it to the demiglace. If the finished Robert sauce is garnished with sliced sour pickles.slightly. Do not strain. .
Increase heat and boil until the mixture is reduced to 1/4 cup. If it is too thick. Do not cover or . stirring occasionally. Makes about 4 cups. Add 1/4 cup Madeira Wine. Add 1/4 cup thinly sliced onion. carrot. 1/4 teaspoon crushed black Peppercorns pinch of thyme and 1/2 bay leaf in a saucepan. Madeira Sauce: Place 1 quart Demi-glace (see above) in a heavy saucepan over medium heat. place in a bain-marie. Gradually whisk in remaining stock (there should be a total of 2 cups stock) and bring to a boil. Bring to a boil and then reduce to medium heat. Blend in 1 cup brown sauce and simmer 5 minutes. • To hasten browning of roux. Add raw onion. • To keep sauce warm. Serve immediately. Add 1 minced shallot and saute for 2 to 3 minutes until translucent. stirring occasionally. Makes about 4 cups Sauce Lyonnaise: Melt 1 tablespoon butter in heavy small saucepan over low heat. • Add acidic ingredients such as vinegar. precook flour in a 350-degree F. Cook for about 33 minutes or until reduced by three-fourths. Mushroom Sauce: Melt 1 tablespoon butter in a heavy saute pan over moderate heat.Bordelaise Sauce: Place 1 cup red wine. Add 1/2 pound sliced mushrooms and continue sauteing until brown. Add 1 quart Demiglace (see above) and simmer for about 10 minutes. stirring to combine. Cut 2 tablespoons butter into small pieces and drop them. Great Hints • Rendered beef. • For a fat-free brown sauce. sauce won't thicken. one at a time. Serve immediately. • A brown sauce should be thick enough to cling to food without overwhelming it. Serve immediately. about 10 minutes. Garnish with 1 tablespoon minced fresh parsley. Remove from heat and strain through a line strainer (or cheesecloth). Cover and cook until translucent. If it is too thin. veal or pork fat can be substituted for butter in recipe for Classic Brown Sauce. Stir in 1/2 cup dry white wine and 2 tablespoons white wine vinegar. thin with cream or stock. shallot. Add 1 quart Demi-glace (see above) and simmer for 15 to 20 minutes. Add 1 tablespoon dry sherry and 1 teaspoon lemon juice. lemon or lime juice after the sauce has reduced. garlic and other seasonings and proceed as for Classic Brown Sauce. Sieve. oven for 20 minutes. If added earlier. into the sauce while stirring constantly to combine. 2 minced shallots. celery. Makes about 4 cups. if necessary. stirring occasionally. place 1/2 cup oven-browned flour in a saucepan and whisk in enough brown stock to make a paste. Cook for 30 to 45 minutes until reduced to 1/2 cup. reduce over high heat or thicken with a beurre manié.
steam will thin sauce too much. shallots. butter. and bay Typically served with: Grilled red meats. thyme. garlic. shallots. finish with whole butter and a pinch of cayenne pepper Bretonne Flavor profile: Onions. white wine. and cherries Chevreuil: Flavor profile: Poivrade Sauce with bacon in the mirepoix . Typically served with: Green Beans à la Bretonne with a pinch of coarsely chopped parsley Charcutière: Flavor profile: Sauce Robert finished with julienned cornichons Typically served with: Smoked pork Chasseur/Huntsman’s: Flavor profile: Mushrooms. Typically served with: Feathered game. shallots. white wine. duck and lemon juices. meat glaze. finish with blanched finely julienned orange and lemon zests Bordelaise: Flavor profile: Red wine. Examples of Brown Sauce Derivatives Bigarade: Flavor profile: Caramelized sugar diluted with vinegar. pâté spice. parsley. tomatoes Typically served with: Beef and furred game finished with butter and herbs (tarragon. bay leaf. chervil. fish (in leaf. and diced contemporary cooking) or sliced poached bone marrow Bourguignonne: Flavor profile: Red wine. peppercorns. brandy. and/or parsley) Cherry: Flavor profile: Port wine. orange. Typically served with: Eggs or beef mushrooms. tomatoes. finish with lemon juice. thyme. orange zest and juice Typically served with: Duck or venison red currant jelly.
red wine Typically served with: Salmon and trout anchovy essence and butter Gratin: Flavor profile: White wine. salmon trim. parsley. finish with butter. thyme. thyme. chervil Typically served with: Poultry or fish and parsley. whipped cream. and parsley Typically served with: Sole or other white fish Italienne: Flavor profile: Tomatoes and ham. strain and finish with a pinch of sugar and cayenne pepper.Typically served with: Beef. when preparing for fish. mushrooms. fish. game trim. peppercorns. use game trimmings in place of bacon for feathered game Diane: Flavor profile: Mirepoix. finish with butter Régence: . feathered or furred game simmer and skim while adding a little red wine. finish with tarragon. and cayenne Typically served with: Eel pepper Mushroom: Flavor profile: Mushrooms and butter Typically served with: Beef. and small crescents of truffle and cooked egg white Financière: Flavor profile: Madeira wine and truffle essence Typically served with: Beef Genevoise/Génoise: Flavor profile: Mirepoix. shallots. peppercorns. fish. bay leaf. veal. poultry Poivrade: Flavor profile: Mirepoix. bay leaf. parsley Typically served with: Furred game white wine. game trim. parsley Typically served with: Feathered or furred game white wine. omit the ham Matelote Flavor profile: Red wine.
finish with parsley Typically served with: Veal or poultry and lemon juice .Flavor profile: Red wine. mirepoix. butter. butter. and truffle Typically served with: Sautéed livers and kidneys Robert: Flavor profile: Onions. diluted Zingara: Flavor profile: Shallots. white wine Typically served with: Grilled pork sugar and English dry mustard. butter. bread crumbs.
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