Sauce : Recipe

Book
Johannes Hans Jensen G. Siota, Jr.
10 – Zambales
TLE
 2 TYPES OF SAUCES
HOT SAUCE COLD SAUCE
Garlic-Butter Sauce Garlic Mayonnaise
Hollandaise Sauce Pan Gravy
White Sauce
Tomato Sauce
Teriyaki Sauce
Mustard Tarragon Sauce
Vinaigrette
Velouté Sauce
 Let’s start with

HOT SAUCE
 HOT SAUCE
1. Garlic-Butter Sauce
This easy garlic butter sauce is made with just 3 ingredients and it’s the best dip for pizza
crust and breadsticks!
Ingredients:
• 8 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/4 teaspoon salt
Instructions:
1. In a small saucepan, melt butter over medium-high heat.
2. Add the garlic and salt. Cook, stirring constantly, until fragrant, about 3 minutes.
3. Remove from heat and let stand for 3 minutes.
4. Serve
 HOT SAUCE
2. Hollandaise Sauce
A classic creamy sauce that's perfect for
brunch and comes together with 5 simple
ingredients. It's easy and foolproof in a
blender!
Ingredients:
• 3 egg yolks
• 1 tablespoon lemon juice , or more as
desired for flavor
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• pinch of cayenne pepper
• 1/2 cup unsalted butter or ghee, or
more for a thinner consistency, melted
and hot
Instructions:
1. Melt the butter in a microwave (make
sure it's covered as it will splatter) for
about 1 minute, until it's hot.
Alternatively, you could heat it on the
stove.
2. Add the egg yolks, lemon juice, dijon,
salt and cayenne pepper into a high
powered blender and blend for 5
seconds until combined.
3. With the blender running on medium
high, slowly stream in the hot butter
into the mixture until it's emulsified.
4. Pour the hollandaise sauce into a
small bowl and serve while warm.
 Next, we have

COLD SAUCE
 COLD SAUCE
1. Garlic Mayonnaise
This easy garlic butter sauce is made with just 3. With the blender running on low speed,
3 ingredients and it’s the best dip for pizza drip the oil in slowly, allowing each
crust and breadsticks! addition to incorporate into the egg
Ingredients: mixture before adding more. As more oil
• 1 large egg is incorporated, you can add the oil more
• 1 tablespoon fresh lemon juice quickly, working up to a slow stream.
• 1 clove garlic, crushed and minced 4. As you add the oil, the mixture will
• 1/2 teaspoon ​​Dijon-styled mustard thicken, changing from a liquidy mix of
• 1/2 to 3/4 cup olive oil (or a mix the beaten egg to a creamy-looking
of olive oil and canola or vegetable spread. If it's too thick, you can thin it a
oil) bit with drops of lemon juice. Don't try
• Salt, to taste to thin it with more oil—it will actually
• Black pepper, to taste make it thicker.
Instructions: 5. Season to taste with salt and pepper.
1. Gather the ingredients. Serve immediately or cover and chill for
2. Whirl the egg, lemon juice, garlic, and later use.
mustard in a blender to combine. 6. Serve and enjoy.
 COLD SAUCE
2. Pan Gravy
For some, the gravy is the best part of Thanksgiving. Made
by thickening the pan drippings and turkey giblet broth with
roux (a mixture of flour and fat), gravy is pure essence of
turkey.
Ingredients:
• 1 recipe Quick turkey Giblet Broth
• Pan drippings and juices from one roast turkey
• Homemade or low-salt canned chicken broth, as
needed (up to 1/2 cup)
• 6 Tbs. all-purpose flour
• 6 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
Instructions:
1. Heat the giblet broth. Pour off all the juices and drippings
from the roasting pan into a 1-quart heatproof measuring
cup. Let the fat rise to the top and then spoon 1/4 cup of
the fat back into the roasting pan. Skim off and discard as
much of the remaining fat as possible from the juices. Add
the giblet broth to the skimmed juices. If necessary, add
chicken broth until you have a total of 4 cups of liquid.
2. Set the roasting pan over two burners on medium heat.
Sprinkle the flour into the pan. Stir with a flat whisk or
wooden spoon and cook for about 2 minutes.
3. To keep lumps from forming in the gravy, slowly pour
about 1/2 cup of the broth mixture into the pan while
whisking vigorously to disperse the flour evenly into the
liquid. The liquid should thicken quickly and look
almost gluey. As soon as it thickens, add another 1/2 cup
or so of broth while whisking. Repeat until the gravy starts
looking more like a smooth sauce than glue.
4. At this point, it’s safe to whisk in the remaining broth and
bring the gravy to a simmer. Add the thyme sprigs and
simmer for about 5 minutes. Strain the gravy through a
medium mesh sieve, season with salt and pepper, and
serve in a heated gravy boat or other vessel.
 COLD SAUCE
3. White Sauce
This white sauce, also known as Béchamel sauce, is one of France’s four “mother sauces,”
and it’s a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy
casserole or ladle it over seafood or sliced chicken.

Ingredients:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk

Instructions:
1. In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook
over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from
heat.
2. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
 COLD SAUCE
4. Tomato Sauce
Use leftover vegetable scraps to make this super easy
tomato sauce. You can also use whole vegetables, of
course. Use it for pizza, pasta and more!
Ingredients:
• 5 pounds tomato tops
• 3 tablespoons olive oil
• 1 pound leftover carrot peelings
• 1 pound leftover onion peelings
• 1 pound leftover celery bottoms, cleaned
• Salt and pepper, to taste
• 1 cup fresh chopped basil, for garnish
Instructions:
1. In a large pot over medium heat, cook the tomato tops
down until they release water/their juices and the
texture becomes soft.
2. Using a food processor or immersion blender, process
the tomatoes to a smooth texture.
3. In a large pan, add the olive oil, carrots, onions and
celery. Cook down until they are soft.
4. Remove from heat and process the cooked carrot,
onion and celery mixture in a food processor.
5. In a large pot over low heat, cook the tomato and
vegetable mixtures for 3 hours, stirring every half
hour. Add salt and pepper to taste and garnish with
the basil. 
 COLD SAUCE
5. Teriyaki Sauce
Traditional Japanese “teriyaki” is actually a word that refers Instructions:
to a style of cooking, rather than a sauce. “Teriyaki” meat 1. Bring everything except for the cornstarch and water
that’s grilled over hot coals, and as it cooks, it’s brushed with to a simmer.
a “tare” which is a sweet and salty glaze. 2. Stir for a few minutes, while the flavors mingle and
Ingredients: the honey dissolves.
• Low-sodium soy sauce. Or, use a gluten-free tamari 3. Whisk the cornstarch and water together to make a
to make this a gluten-free teriyaki sauce. paste or “slurry”—this will be the magical ingredient
• Honey. You’ll still have a sweet teriyaki sauce, just that thickens the teriyaki sauce.
without the processed sugar! Win-win. 4. Add the slurry to the simmering sauce, and stir for a
• Garlic. couple of minutes more—just until the sauce has
• Ginger. thickened a bit.
• Chili paste, such as sambal oelek.
• Lime
• Cornstarch—the magical secret to making thick
teriyaki sauce.
 COLD SAUCE
6. Mustard Tarragon Sauce
This fantastic tarragon sauce is an absolute must drizzled Instructions:
on grilled salmon or steak but also great with veggies, 1. In a saucepan combine all ingredients except
chicken or pork. pepper.
Ingredients: 2. Heat/whisk over low heat until heated through.
• ¼ cup sour cream 3. Spoon warmed, over fish or steak.
• ¼ cup Dijon mustard 4. Sprinkle with pepper and additional tarragon.
• ¼ cup half-and-half cream 5. DELICIOUS!
• ½ - 1 teaspoon dried tarragon
• 1 tablespoon butter or 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• black pepper
 COLD SAUCE
7. Vinaigrette
This easy homemade vinaigrette is the best Instructions:
thing on salads! It’s super easy to make and 1. Place the oil, vinegar, mustard and
tastes amazing! Learn how simple it is to seasoning in the Multi-Mill and blend
make your own vinaigrette from scratch. briefly on speed 1 to combine.
Ingredients: 2. Do not over blend or the vinaigrette will
• 90ml (3fl oz) extra virgin olive oil become too thick.
• 30ml (2 tbsp) white or red wine vinegar 3. Adjust seasoning to taste.
• 2.5ml (½ tsp) Dijon mustard
• salt and freshly ground black pepper
 COLD SAUCE
8. Velouté Sauce
Velouté much like Bechamel Sauce, is a creamy white
sauce which is thickened with a roux.
Ingredients:
• 1L of good quality white chicken stock or fish stock,
(other stocks may be used but these two are
traditional). The stock used will depend on what the
sauce is to be served with, ex:. fish velouté with
seafood dishes.
• 100 grams Blonde Roux (50 grams flour/50 grams
butter).
Instructions:
1. Begin by melting the butter over a medium-high
heat, and then add in your flour and cook it out until
you have a blonde roux. It is best to use a wooden
spoon and a stainless steel pot or pan, (as opposed to an
aluminum pot) to prevent the roux and eventual velouté
sauce from taking on a greyish color.
2. Warm 1 liter of white chicken stock in a
separate pot, and add the warm liquid stock to the
roux while using a whisk to stir in the liquid as you
pour to prevent any lumps from forming. White
stock simply refers to stock which has not had its bones
roasted, and while white stock is traditional, brown
chicken stock or broth can be used just as easily.
3. Gently bring the sauce to a simmer and cook for
about twenty minutes to half an hour. This reduces
the stock somewhat and also gives the flour in the roux
a chance to properly absorb all liquid and thicken.
Once the veloute has been simmered, it should be the
proper consistency and only need seasoning with a
little salt and pepper.
4. At this stage you could add any other flavorings that
you want or turn the Velouté into one of its various
derivative sauces, (such as Bercy, or Supreme Sauce). If
you don’t plan on using the sauce right away you can
cool it for future use, just be sure to follow basic safe
food practices to avoid food poisoning!
 “
“Rudeness is a sauce to his good
wit, Which gives men stomach to
digest his words, With better
appetite.”
William Shakespeare

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