Wednesday, 15 September 2010

Classic thickening agents

Classic Thickening Agents

Les Roux-blanc, blond, brun (white, sandy and brown roux)
50g butter
50g flour
Melt the butter. Add the flour and cook, stirring constantly until desire color is obtained according to the sauce.
I  White - would be required for a béchamel sauce
II Sandy – would be required for a veloute sauce
III Light Brown – would be required for an espagnole sauce

Beurre Manie-Butter and flour paste
50g butter
50g flour
Knead the butter and flour together to form a well-softened paste.
Used only in small quantities for finishing usually a vegetable or fish dish. Its in that case added in small pieces to a boiling liquid and cooked out very briefly, just until thickened.

Bechamel Sauce
50g butter
50g flour
500ml milk
1/2 onion, studded with 4 cloves
1 bouquet garni
nutmeg, grated
salt and white pepper
1.Place the milk in a pan with the studded onion and bouquet garni. Heat up and leave aside to infuse for 5-10 min. Remove the onion and b.garni.
2. Melt the butter in another pan. Take off the heat and add the flour.
3. Whisking continuously add the milk gradually. Once all the milk has been added, bring to boil and cook for a couple of minutes. Keep stirring at all times.
4. Take off the heat and season with nutmeg, salt and white pepper.

Sauce a la Crème – Classic Cream Sauce
This cream sauce is a base for many pasta or seafood sauces.
500ml sauce béchamel
100ml double cream
1.Make the béchamel, according to instructions above.
2.Add cream off the heat and bring to boil.

Sauce Persille – Parsley Sauce
This sauce is very often used with white fish such as cod.
500ml béchamel
30g parsley, finely chopped
1.Make the béchamel, according to instructions above.
2.Add the chopped parsley before serving.

No comments:

Post a Comment