Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Sauce from the stocks
What is a function of a sauce?
A sauce may be defined as a flavoured liquid, usually
thickened, that is used to season flavour and enhances other foods.
A sauce adds qualities to the foods: Moistness, flavours,
Richness, Appearances and Appetite appeal.
The major structure of sauce it made up of 3 main
ingredients
1.
A liquid ( stocks , water or other liquid )for
the body of the sauce
2.
A thickening agent (Roux butter and flour or corn starches and there
other forms of ticking agents ,also reduction usually used in wine sauces)) the
more common is a roux which is made of
is equal amount of butter ( or other fats
to flour )
3.
Additional seasoning and flavouring ingredients according to your taste ( salt ,
pepper, herbs , wine and many more)
Volute Sauce
(make 1 lt)
85 gr Clarified butter
85 gr. Flour
1.25 lt hot Chiken
Stock
Method
1. Heat the butter in a sauce pan over low heat, add flour
and make a golden roux not brown.
2. Slowly add the hot chicken stock to the butter, whipping constantly
.Bring to a boil and reduce to a simmer.
3. Simmer sauce very slowly for about an hour .Stirring
occasionally and add more stock if needed to be adjust to your consistency.
4 Do not season the volute sauce as it is used as a mother
sauce.
5. Strain through a fine china cap and cover or spread
melted butter on the surface to prevent a skin from forming.
Note
some sauces made from Volute sauce is:
A. White wine sauces just replace
225 ml of chicken stock with white wine
B. Supreme Sauce replace 225 ml. of chicken stock with whipping
cream( 35% cream ) and squeeze a fresh lemon
juice
C. Mushroom sauces just add 225 gr. Of sautéed mushrooms
Espanola
Sauce (make 1 lt.)
150 gr
chopped onions
100 gr
chopped carrots
100 gr
chopped celery
85 gr butter
85 gr. Flour
1.25 lt hot beef Stock
100 gr tomato puree
1 bay leaf
¼ tsp Thyme
4 to 5 parsley stems
Method
1.
Sauté the vegetables (onions, carrots and
celery) in butter until brown
2.
Add flour and stir to make the roux .Continue to
cook until the roux is brown
3.
Gradually add the beef stock and tomato puree,
stirring occasionally until it comes to boil.
4.
Reduce heat to simmer and skim if necessary .Add
the spices and parsley, simmer for about 11/2 to 2 hours skim and stir often.
5.
Strain through a china cap or a very fine
strainer
6.
Cover or add melted butter on top prevent from
forming skin
7.
As this sauce is use to make other sauce
Madeira Wine sauce add about 125 ml of Madeira wine to the Espangle sauce
simmer for a few minutes
Mushroom sauce add
225 gr sautéed mushroom to the Espangle sauce
Demi Glace Sauce is Combine
½ Espangle sauce and ½ beef stock and simmer and reduce by half
Port or Sherry wine sauce add about 125 ml of port wine or Sherry to the Espangle sauce simmer for a few
minutes
Classic Pan Sauce for Fish
60 ml flour
60 ml butter or extra virgin olive oil
2 25
ml. white wine
225 ml.
fish stock
Salt to taste
1 lemon
Method
1.
When you have finished pan-frying your fish or seafood, add 4
more tablespoons of whatever butter or oil to the fish scraping any browned
bits off the bottom of the pan with a wooden spoon.
2.
Turn the heat to medium-low and sprinkle in the flour and mix
well with a wooden spoon. Let this cook, stirring often, until it turns light
brown; you are making a roux. It is very important not to burn this.
3.
When the roux is light brown, add the wine. Mix well and scrape
any browned bits off the bottom with the wooden spoon.
4.
It may thicken up quite a bit immediately, so add the fish stock
and mix well. Bring this to a boil over high heat.
5.
Season with salt ready to
serve over fish or seafood may squeeze
lemon
To the sauce
you may add almonds to make Lake Trout (or any other fish) allemandeMaybe used
as a warm dip for fish cakes or crab cakes
Also as a
sauce for any Breaded deep fried Fish
Uses for Vegetable Stock
(A White Sauce or
Meatless Gravy)
The vegetable Stock
can be a wonderful way to add simplicity, health and solidarity to our meals.
A wonderful variety of meals can be made with
a white sauce base that is made from a vegetable stock Try this basic
recipe and see how easy it is, and how it can be used as the basis for many
meals.
1. In a frying pan, add about a 100 ml of
vegetable oil. Sprinkle 2 tbsp of flour on top of the oil.
2.
Stir
the flour into the oil until it disappears, just clouding the oil.
3.
Now turn the heat on, starting at low heat,
and slowly pour in 500 ml. of vegetable stock. The heat may be raised to medium.
4.
As the sauce starts to thicken, it may be necessary
to add more vegetable stock and lower
the heat.
5.
Keep
stirring until sauce is the right consistency - like gravy.
6. Seasonings to taste by
adding salt and white pepper
Some of the uses:
Add Parmesan cheese to
the sauce and serve over egg noodles.
Add canned clams or tuna or imitation crab, with juices (from
the can), and mushrooms, simmer for a few minutes and serve over
linguini.
Stir grated cheddar cheese into the sauce and pour over cooked elbow
macaroni, and briefly bake, for home made macaroni and cheese.
Pour the sauce over thinly sliced raw potatoes - cover and bake
for an hour, with or without a variety of cheeses.
Thinly sliced onions or garlic or a topping of bread
crumbs. Add sliced hard boiled eggs to the sauce and serve over toast.
Smile and be sweet:
The best way to win a friend is to
listen and smile it only take a minute
Otto
