Basic Sauce - Western

BASIC BROWN SAUCES
1
STANDARD RECIPE CARD NO : BS/001
sauce Espagnole (Clasical Method)
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE
QTY UNIT INGREDIENTS UNIT COST COST REMARKS

250 gr Brown Roux -
450 ml Light Brown Stock -
100 gr carrots -
100 gr Onion -
100 gr Steaky Bacon -
200 gr Tomato Puree -
900 gr Tomatoes -
1 gr Thyme -
1 gr Bay Leaf -
140 ml White Wine -
-
-
-
-
-
Total Cost #REF!
Cost / Pcs
Approx selling price % of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
2
NAME OF DISH Espagnole (moder Method)
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

5000 ml Light Stock -
2000 gr Beef Bones -
1000 gr Veal Bones -
225 gr Bacon -
100 gr Carrots -
100 gr Onion -
1 pcs Garlic -
1 gr Buquet Garni -
450 gr Fresh Tomato -
100 gr Fat -
125 gr Flour -
100 gr Mushroom Trimming -
-
-
Cost -
Cost / Pcs #DIV/0!
Cost/Portion #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
3
NAME OF DISH Demi glace
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE
600 ml

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600 ml Brown Stock -
600 ml Espagnole sauce -
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-
Cost -
Cost / Pcs #VALUE!
Cost/Portion #VALUE!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
BASIC WHITE SAUCE
4
NAME OF DISH Sauce Allmeande
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

-
ml Veal Stock -
ml Chiken or Veal Veloute -
140 ml Mushroom Liquor -
6 gr Egg Yolk -
300 ml Pint Cream -
120 gr Unsalted Butter -
ml lemon juice -
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-
-
-
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-
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
5
NAME OF DISH Bechamel
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

75 gr Butter -
75 gr Flour -
1000 ml Milk -
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-
Total Cost #REF!
Cost / Pcs
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
6
NAME OF DISH Suprame
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

1000 ml Chiken Veloute -
1000 ml Chiken Stock -
300 ml Pint Cream -
150 ml Mushroom liquor -
120 gr Butter -
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Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
7
NAME OF DISH Veloute
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

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75 gr Butter -
75 gr Flour -
1000 ml White Veal, chiken or Fish Stock -
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Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
BASIC TOMATO SAUCE

8
NAME OF DISH Tomato
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

-
1000 ml Brown Stock -
60 gr Butter -
60 gr Flour -
120 gr Onion -
120 gr Carrot -
120 gr Celery -
60 gr Bacon -
1 gr Bay Leaf -
1 gr Thyme Leaf -
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-
-
-
-
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
9
NAME OF DISH Aux Tomatoes Fraiches
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

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Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
10
NAME OF DISH Aux Tomatoes Fraices ala Italienne
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

-
900 gr Fresh Tomatoes -
100 gr Onion -
50 gr Carrots -
50 gr Lean -
gr Smoked Bacon -
1 gr Bouqet Garnis -
50 gr Butter -
50 gr Flour -
1000 ml Stock -
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-
-
-
-
-
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
1
STANDARD RECIPE CARD NO : DBS/001
NAME OF DISH Bordelaise ou a la Moelle ( Marrow)
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED 300
QTY UNIT INGREDIENTS UNIT COST COST

-
-
1 gr Shallots -
120 gr Beef Marrow -
150 gr Red Wine -
6 pcs Peppercorn -
1 gr Thyme -
300 ml Demi Glace -
30 gr Butter -
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-
Cost -
Cost / Pcs 0.00
Cost/Portion -
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
2
NAME OF DISH sauce Bourguignonne ( Burgundy Sauce)
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED 300 ml

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450 ml Demi Glace -
60 gr Shalots -
gr Bay Leaf -
600 ml Red Wine -
6 gr Crush Pappercorn -
120 gr Butter -
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Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
3
NAME OF DISH Bourguignonne II ( Burgundy II)
OUTLET
ORDER ABBREVIATION

-
-
ml Red Wine -
30 gr Shallots -
gr Bouquet Garni -
6 gr Crushed Peppercorn -
gr salt -
22.5 gr Beurre Manie -
60 gr Butter -
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Cost -
Cost / Pcs #VALUE!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
4
NAME OF DISH Aux Champignon ( Mushroom )
OUTLET
ORDER ABBREVIATION

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600 ml Demi Glace -
225 gr Mushroom -
300 ml Mushroom Stock -
60 gr Butter -
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-
-
Cost -
Cost / Pcs #REF!
Cost/Portion #REF!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
5
NAME OF DISH Charcutiere

OUTLET
ORDER ABBREVIATION

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600 ml Demi Glace -
120 gr Onion -
40 gr Mustard -
300 ml White Wine -
120 gr Gherkin -
30 ml Butter -
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Total Cost #REF!
Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
6
NAME OF DISH Chasseur
OUTLET
ORDER ABBREVIATION

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600 ml Demi Glace -
30 gr Shallot -
225 gr Slice Mushroom -
300 ml Wine -
60 gr Butter -
30 gr Chopped Parsley -
Taragon -
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-
Total Cost #REF!
Cost / Pcs
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
7
NAME OF DISH Sauce Chaudfroid Brune (Brown Chaudfroid sauce)
OUTLET
ORDER ABBREVIATION

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450 ml Demi Glace -
ml Beef Aspic -
75 gr Small Glass Madeira -
gr Truffle Essence -
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Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
8
NAME OF DISH Chevreuil
OUTLET
ORDER ABBREVIATION

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600 ml Sauce Poivrade -
150 ml Red Wine -
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Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
9
NAME OF DISH Colbert
OUTLET
ORDER ABBREVIATION

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225 gr Butter -
150 gr Pint Meat Glaze -
gr Parsley -
gr Taragon -
1 pcs Lemon Juice -
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Cost -
Cost / Pcs #VALUE!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
10
NAME OF DISH Diable
OUTLET
ORDER ABBREVIATION

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2 gr Shallots -
150 ml Dry White Wine -
5 gr Tomatto Purre -
600 ml Demi Glace -
ml Worcester Sc -
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Total Cost #REF!
Cost / Pcs
% of Cost
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
11
NAME OF DISH Duxelles
OUTLET
ORDER ABBREVIATION

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30 gr Shallots -
120 gr Duxelles Mushroom -
450 ml Espagnole -
30 gr Chopped parsley -
150 ml Tomato suce -
150 ml White Wine -
30 gr Butter -
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Total Cost #REF!
Cost / Pcs
% of Cost
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
12
NAME OF DISH Sauce Estrago (Taragon Sauce)
OUTLET
ORDER ABBREVIATION

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150 gr White Wine -
600 gr Demi Glace -
gr Taragon -
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Total Cost #REF!
Cost / Pcs
% of Cost
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
13
Financiere
OUTLET
ORDER ABBREVIATION

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600 ml Demi Glace -
150 ml Truffle Essence -
ml madeira -
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Total Cost #REF!
Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
14
NAME OF DISH Italienne
OUTLET
ORDER ABBREVIATION

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120 gr Mushroom -
60 gr Boiled Ham -
1 gr Shallots -
150 ml White Wine -
15 ml Oil -
150 gr Tomato Sauce -
600 gr Demi Glace -
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Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
15
NAME OF DISH Lyonnaise
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED

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500 gr Onion -
10 gr Butter -
20 gr Demi Glace -
20 gr Pint Demi Glace -
700 ml water -
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Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
16
NAME OF DISH Lyonnaise
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED

120 Onion #REF!
60 gr Butter -
150 gr Dry White Wine -
600 gr Demi Glace -
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Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
17
NAME OF DISH Madere (Madeira)
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED

150 ml Madeira -
600 ml Demi Glaze -
30 ml Meat Glaze -
30 gr Butter -
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-
Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
18
NAME OF DISH Sauce Matelote
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED

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600 ml Demi Glace -
150 ml Fish Stock -
120 gr Butter -
6 gr Peppercorn -
1 pcs Bay Leaf -
150 ml Red Wine -
30 gr Shallots -
60 gr Mushroom -
1 pcs Thyme -
Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
19
NAME OF DISH Perigueux ( Truffle)
OUTLET
ORDER ABBREVIATION

300 ml Demi Glace -
50 ml Thikened Gravy -
50 ml Truffle Essence -
50 gr Chopped Truffle -
50 ml Madeira -
Total Cost #REF!
Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
20
NAME OF DISH Piquante (Sharp)
OUTLET
ORDER ABBREVIATION

50 gr Shallot -
150 ml Wine Vinegar -
50 gr Gherkin -
600 ml Demi Glace -
50 gr Butter -
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Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
21
NAME OF DISH Poivrade ( Pepper )
OUTLET
ORDER ABBREVIATION

225 gr Game Trimming -
25 gr Carrots -
20 gr Onion -
4 pcs Parsley Stalk -
Thyme -
Bay Leaf
150 ml Vinegar
150 ml marinade
6 pcs Peppercorn
600 ml Demi Glace
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
22
NAME OF DISH Porto
OUTLET
ORDER ABBREVIATION

450 gr Tomato Concasse -
150 ml Olive Oil -
2 gr Garlic -
15 gr Parsley -
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Total Cost #REF!
Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
23
NAME OF DISH Romaine
OUTLET
ORDER ABBREVIATION

aC -
50 gr Caster Sugar -
150 gr Vinegar -
50 pcs Currant -
50 gr Almond -
600 gr Demi Glace -
300 gr Brown Gane Stock -
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-
Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
24
NAME OF DISH Salmis ( Game)
OUTLET
ORDER ABBREVIATION
1 pcs Onion -
1 pcs Shallots -
1 pcs Garlic -
0.5 pcs Bay Leaf -
1 pcs Thyme -
Parsley -
300 ml Red or White Wine -
15 ml Oil -
300 ml Demi Glace -
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Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
25
NAME OF DISH Rounnaise
OUTLET
ORDER ABBREVIATION

Shallo
50 gr Shallots -
150 ml Red Wine -
2 gr Duck Liver -
300 ml Demi Glace -
50 gr Butter -
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Total Cost #REF!

Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
26
NAME OF DISH Zingara
OUTLET
ORDER ABBREVIATION
450 ml Demi Glace -

150 ml Tomato sauce -
50 ml Mushroom Essence -
25 gr Mushroom -
50 gr Pickled ox tongue -
25 gr Truffle -
150 ml White Wine -
50 gr Ham -
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Total Cost #REF!
Cost / Pcs
% of Cost
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
NO : DBS/001
REMARKS
NO : DBS/002
ce)
REMARKS
NO : DBS/003
REMARKS
NO : DBS/004
REMARKS
NO : DBS/005
REMARKS
NO : DBS/006
REMARKS
NO : DBS/007
dfroid sauce)
REMARKS
NO : DBS/008
REMARKS
NO : DBS/009
REMARKS
NO : DBS/010
REMARKS
NO : DBS/011
REMARKS
NO : DBS/011
REMARKS
NO : DBS/013
REMARKS
NO : DBS/014
REMARKS
NO : DBS/015
REMARKS
NO : DBS/016
REMARKS
NO : DBS/017
REMARKS
NO : DBS/018
REMARKS
NO : DBS/019
REMARKS
NO : DBS/020
REMARKS
NO : DBS/021
REMARKS
NO : DBS/022
REMARKS
NO : DBS/023
REMARKS
NO : DBS/024
REMARKS
NO : DBS/025
REMARKS
NO : DBS/026
REMARKS
1
STANDARD RECIPE CARD NO : DWH/001
NAME OF DISH Albufera (Poultry Cream)
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED

20 gr sauce Supreme -
150 ml Meat Glaze -
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Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
2
Sauce Anchois (anchovy sauce)
NAME OF DISH
OUTLET
QUANTITY PRODUCED

300 gr Fish Veloute
50 gr Anchovy Butter
2 gr Anchovy Fillet
TOTAL COST -
COST/PERSON
3
Aurore
NAME OF DISH
OUTLET
QUANTITY PRODUCED600 ml

450 ml Veloute
150 ml Tomato sauce
50 gr Butter
TOTAL COST -
COST/PERSON
41
STANDARD RECIPE CARD NO : BAKERY/041
Bercy
NAME OF DISH
OUTLET

50 gr Chopped Shallots
150 ml White Wine
150 ml Fish Stock
600 ml Veloute
50 gr Butter
15 gr Chopped Parsley
TOTAL COST -
COST/PERSON
4
Au Beurre dite Sauce Batarde
NAME OF DISH
OUTLET

25 gr Butter
25 gr Flour
3 gr Egg Yolk
150 ml Cream
120 gr Butter
15 ml Lemon Juice
gr Salt
600 ml Water
TOTAL COST -
COST/PERSON
5
Cafe De paris
NAME OF DISH
OUTLET

50 gr Butter
600 ml Fresh Cream
25 gr Beure Manie
TOTAL COST -
COST/PERSON
6
Sauce cardinal
NAME OF DISH
OUTLET

1000 gr Bechamel
150 gr Cream
150 gr Fish Stock
75 gr Butter for Lobster
TOTAL COST -
COST/PERSON
7
Chaoufroid Blanche (White Chaufroid)
NAME OF DISH
OUTLET

600 gr Veloute
300 gr Aspic Jelly
150 gr Fresh Cream
TOTAL COST -
COST/PERSON
8
Chivry (Cream Sauce with Herbs)
NAME OF DISH
OUTLET

600 gr Sauce Suprame
150 gr White Wine
gr Tarragon
gr Cress
gr Chives
50 gr Maitre de Hotel Butter
TOTAL COST -
COST/PERSON
9
Creme (cream)
NAME OF DISH
OUTLET

600 ml Bechamel
150 ml Cream
TOTAL COST -
COST/PERSON
48
Creme a l'Espagnole
NAME OF DISH
OUTLET

600 ml Veloute
25 gr Taragon Stalk
50 gr Butter
gr Fresh Tarragon
150 ml Cream
150 ml White Stock
TOTAL COST -
COST/PERSON
49
Sauce Crevette ou Joinvile
NAME OF DISH
OUTLET
QUANTITY PRODUCED

600 gr Veloute
150 ml Cream
50 gr Shrimp
50 gr Butter Shrimp
TOTAL COST -
COST/PERSON
50
Curry
NAME OF DISH
OUTLET

25 gr Butter
25 gr Flour
50 gr Onion
gr Apples
15 gr Curry Powder
1 pcs garlic
15 ml Tomato Puree
600 ml Stock
25 gr Coconut Grated
50 ml Coconut Milk
TOTAL COST -
COST/PERSON
51
Dieppoise
NAME OF DISH
OUTLET
QUANTITY PRODUCED

600 ml Vin Blanc
150 ml White Wine
150 ml Mussel Cooking Liquor
50 gr Butter
TOTAL COST -
COST/PERSON
52
Gratin
NAME OF DISH
OUTLET

150 ml White Wine
150 ml Fish Stock
600 ml Demi Glace
350 gr Dried Duxelles
3 gr Shallots
7.5 gr Chopped Parsley
TOTAL COST -
COST/PERSON
53
Homard ( Lobster)
NAME OF DISH
OUTLET

600 ml Fish Veloute
150 ml Cream
120 gr Lobster Butter
15 gr Paprika
60 gr Lobster Slice
TOTAL COST -
COST/PERSON
54
Sauce Hongraise
NAME OF DISH
OUTLET

25 ml Chopped Onion
600 ml White Wine
600 ml Veloute
15 gr paprika
50 gr Butter
TOTAL COST -
COST/PERSON
55
Indiene( Curry)
NAME OF DISH
NAME OF DISH
OUTLET

25 gr Chopped Onion
25 gr Butter
50 ml Coconut Milk
25 gr Curry Powder
600 ml Veloute
150 ml Cream
ml Lemon Juice
TOTAL COST -
COST/PERSON
56
Mariniere
NAME OF DISH
OUTLET

600 gr Bercy Sauce
150 gr Mussel Cooking
3 gr Egg Yolk
15 ml Lemon Juice
120 gr Butter
TOTAL COST -
COST/PERSON
57
Mornay Sauce
NAME OF DISH
OUTLET

600 gr Bechamel
120 gr Egg Yolk
50 gr Cream
50 gr Grated parmesan Cheese
TOTAL COST -
COST/PERSON
58
Nantua (Cryfish)
NAME OF DISH
OUTLET
QUANTITY PRODUCED
600 gr Bechamel
50 gr crayfish Butter
4 gr Cryfish Tail
TOTAL COST -
COST/PERSON
59
Normande
NAME OF DISH
OUTLET
QUANTITY PRODUCED

600 ml Fish Veloute
50 gr Oyster Liquor
50 ml Mushroom Stock
120 gr Egg Yolk
150 ml Cream
150 gr Butter
TOTAL COST -
COST/PERSON
60
Aux oeufs Deur
NAME OF DISH
OUTLET
QUANTITY PRODUCED

600 ml Bechamel
2 gr Hardboilded Egg
TOTAL COST -
COST/PERSON
61
Ravigote
NAME OF DISH
OUTLET

600 ml White Wine
150 ml Wine Vinegar
50 ml Veloute
600 gr Shallot Butter
50 gr Chopped Tarragon
25 gr Chives
Chervil
TOTAL COST -
COST/PERSON
62
Sauce Riche
NAME OF DISH
OUTLET
600 ml sauce Cardinal
50 gr Lobster Fish
1 pcs Small Truffle
TOTAL COST -
COST/PERSON
63
Soubine (Onion)
NAME OF DISH
OUTLET
QUANTITY PRODUCED

225 gr Onion
450 ml Sauce Bechamel
150 ml Cream
15 gr Butter
TOTAL COST -
COST/PERSON
64
Venitienne
NAME OF DISH
OUTLET
QUANTITY PRODUCED
600 gr Veloute
150 ml White Wine
50 gr Tarragon Vinegar
1 gr Shallots
6 gr Chervil
50 gr maitre De hotel Butter
5 gr Chervil
gr Tarragon
TOTAL COST -
COST/PERSON
65
Villeroi
NAME OF DISH
OUTLET
QUANTITY PRODUCED

600 gr sauce Allemande
50 ml Mushroom Essence
50 ml Light Stock
TOTAL COST -
COST/PERSON
66
Vin Blanc (White Wine Sauce)
NAME OF DISH
OUTLET
QUANTITY PRODUCED

1000 ml Veloute
300 ml Fish Stock
300 gr Egg Yolk
225 gr Butter
TOTAL COST -
COST/PERSON
67
sauce Bearnaise
NAME OF DISH
OUTLET
QUANTITY PRODUCED

30 gr tarragon Vinegar
4 gr Peppercorn
225 gr Butter
180 gr Egg Yolk
2.5 gr Chopped Fresh Tarragon
5 gr Chervil
15 ml Lemon Juice
TOTAL COST -
COST/PERSON
68
Au Beurre Blanc ( White Butter)
NAME OF DISH
OUTLET
QUANTITY PRODUCED

150 ml White Wine Vinegar
120 gr Butter
TOTAL COST -
COST/PERSON
69
Hollandaise
NAME OF DISH
OUTLET
QUANTITY PRODUCED

180 gr Egg Yolk
225 gr Butter
45 ml Cold water
5 ml Lemon Juice
TOTAL COST -
COST/PERSON
70
Sauce Maltaise
NAME OF DISH
OUTLET
QUANTITY PRODUCED

2125 gr Sauce Hollandaise
250 gr Blood Orange Juice
TOTAL COST -
COST/PERSON
1
STANDARD RECIPE CARD NO : FS/001
Bread Sauce
NAME OF DISH
OUTLET
QUANTITY PRODUCED

50 gr Fresh White Bread Crumb
450 ml Milk
25 gr Onion
150 ml Cream
gr Salt & Pepper
25 gr Butter
TOTAL COS -
COST/PERSON
2
Canberry sauce
NAME OF DISH
OUTLET
QUANTITY PRODUCED

225 gr Canberries
75 gr Sugar
TOTAL COS -
COST/PERSON
3
Cumberland Sauce
NAME OF DISH
OUTLET
QUANTITY PRODUCED

225 gr Redcurrant Jelly
15 gr Orange Zest
15 gr Lemon Juice
2.5 gr Mustard Powder
gr Ginger
gr Cayenne Pepper
TOTAL COS -
COST/PERSON
4
Horseradish Sauce
NAME OF DISH
OUTLET
QUANTITY PRODUCED

450 gr Whipped Cream
45 gr Horseradish
gr Sugar
gr Salt
gr paprika
30 gr Vinegar
2.5 gr Mustard
50 gr Breadcrumb
TOTAL COS -
COST/PERSON
5
Piccadily sauce
NAME OF DISH
OUTLET
QUANTITY PRODUCED

600 gr Mayonnaise
30 gr Sour Cream
ml Lemon Juice
gr Fennel Leaves
ml Worcester Sauce
TOTAL COS -
COST/PERSON
6
Sauce Smitane ( Russian Sour Cream)
NAME OF DISH
OUTLET
QUANTITY PRODUCED

15 gr Chopped Oinion
25 gr Butter
150 ml White Wine
600 gr Sour Cream
TOTAL COS -
COST/PERSON
1
STANDARD RECIPE CARD NO : COLD SAUCE/001
Sauce Aioli
NAME OF DISH
OUTLET
QUANTITY PRODUCED

6 gr Garlic
120 gr Egg Yolk
300 ml Oil
gr Salt
gr Pepper
ml Lemon Juice
TOTAL COST -
COST/PERSON
2
Andalouse
NAME OF DISH
OUTLET
QUANTITY PRODUCED

450 ml Mayonnaise
150 ml Thick Tomato Puree
50 gr Red Pepper
TOTAL COST -
COST/PERSON
3
Chantilly
NAME OF DISH
OUTLET
QUANTITY PRODUCED

450 gr Mayonnaise
gr Lemon
45 gr Whipped Cream
TOTAL COST -
COST/PERSON
4
Gribiche
NAME OF DISH
OUTLET
QUANTITY PRODUCED

3 pcs Hardboiled Egg
7.5 gr Mustard
15 gr Vinegar
300 ml Oil
15 gr capers
15 gr Gherkin
5 gr Chervil
gr Tarragon
gr Parsley
TOTAL COST -
COST/PERSON
5
Mayonnaise
NAME OF DISH
OUTLET
QUANTITY PRODUCED
240 gr Egg Yolk
600 ml Olive Oil
gr salt
gr Pepper
15 ml Vinegar
5 gr English Mustard
TOTAL COST -
COST/PERSON
6
sauce Mayonnaise Collee
NAME OF DISH
OUTLET
QUANTITY PRODUCED

600 ml Mayonnaise
200 gr Pint Aspic
TOTAL COST -
COST/PERSON
7
Moutarde ala Creme (mstard Cream)
NAME OF DISH
OUTLET
QUANTITY PRODUCED

50 gr Mustard
gr salt
gr Pepper
ml Lemon Juice
300 ml Fresh Cream
TOTAL COST -
COST/PERSON
8
ravigote ou Vinaigrette
NAME OF DISH
OUTLET
QUANTITY PRODUCED

450 gr Oil
150 gr Vinegar
12 gr Capers
gr Tarragon
gr parsley
gr Chives
75 gr Onion
gr Salt
gr Pepper
TOTAL COST -
COST/PERSON
9
NAME OF DISH Remoulade
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED

75 gr Capers
75 gr Gherkin
25 gr parsley
25 gr Chervil
50 gr Puree Anchovies
600 ml Mayonnaise
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
10
NAME OF DISH Verte ( Green)
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED

600 gr mayonnaise
12 gr Chervil
gr Watercress
1 gr taraggon
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
11
NAME OF DISH Vincent
OUTLET
ORDER ABBREVIATION
QUANTITY PRODUCED

600 gr Spinach
25 gr Mayonnaise
25 gr Butter
25 gr Sorrel
25 gr watercess
25 gr tarragon
25 gr Chervil
25 gr parsley
25 gr Chive
2 pcs Hardboiled Egg
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
1
STANDARD RECIPE CARD NO : SAVORYBUTTER/001
NAME OF DISH Beurrre d'Ali ( Garlic Butter)
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

120 gr Butter
25 gr Garlic
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
2
NAME OF DISH D'amande,Noisette,Pistache (Nut)
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

4 pcs Anchovy Fillet
75 gr Butter
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
3
NAME OF DISH Bercy
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

150 gr White Wine
2 gr Shallots
50 gr Beef marrow
75 gr Butter
gr Salt
gr Pepper
gr Lemon Juice
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
4
NAME OF DISH Cafe de paris
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

900 gr Butter
50 gr Tomato Ketchup
25 gr Mustard
25 gr Capers
120 gr Shallots
25 gr parsley
25 gr Chives
Marjoram
Dill
Thyme
10 pcs Tarragon
Rosemary
1 Garlic
15 ml Brandy
15 ml Madeira
7.4 ml Worcester Sauce
15 gr Paprika
7.5 gr Curry Powder
Cayenne Pepper
8 pcs Peppercorn
Lemon Juice
Lemon Zest
Orange Zest
12 gr salt
Cost / Pcs #DIV/0!

PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
5
NAME OF DISH Beure Colbert
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

120 gr Butter
gr Lemon Juice
gr Salt
gr Pepper
12 gr tarragon
12 gr Meat Glaze
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
6
NAME OF DISH de Crevette (Shrimp)
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

60 gr Shelled Shrimp
120 gr Butter
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
7
NAME OF DISH Escargot (snail)
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

12 gr Shallots
1 gr Garlic
12 gr Parsley
120 gr Butter
kg salt
gr Blackpepper
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
8
NAME OF DISH d'Estragot
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

120 gr Butter
60 gr Tarragon Leaves
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
9
NAME OF DISH de Homard (Lobster)
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

75 gr Egg Lobster
150 gr Butter
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
10
NAME OF DISH Beurre Maitre d'Hotel
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

75 pcs Butter
gr Lemon Juice
gr salt
gr Pepper
12 gr Parsley
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
11
NAME OF DISH Marchand de Vin
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

150 gr Red Wine
5 gr Shallots
25 gr Meat Glaze
120 gr Butter
gr Lemon JUice
25 gr Parsley
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD
12
NAME OF DISH Montpellier
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

50 gr Spinach Leaves
50 gr watercess Leaves
12 gr Tarragon
gr parsley
gr Chives
gr Shallots
1 gr Garlic
12 Gherkin
12 Cappers
3 pcs Egg Yolk
150 ml Oil
450 gr Butter
gr Salt
gr Pepper
Cost / Pcs #DIV/0!
PICTURE AND METHOD
PREPARATION TIME
SERVING PERIOD
13
STANDARD RECIPE CARD 3NO : SAVORYBUTTER/012
NAME OF DISH de Moutarde
OUTLET
ORDER ABBREVIATI
QUANTITY PRODUCE

120 gr Butter
40 gr Mustard
gr salt
gr Pepper
Cost -
Cost / Pcs #DIV/0!
PICTURE AND METHOD

PREPARATION TIME
SERVING PERIOD

Basic Sauce - Western

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Basic Sauce - Western

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BASIC BROWN SAUCES

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