Enriched Sauces

Basically enriched sauces are a liquid that is emulsified with egg yolks.  The liquid can be one thing, like clarified butter in Hollandaise Sauce, or another sauce thicken or enriched, as with Allemande sauce.  These are rich sauces that should not be over used, a little goes a long way.  Often seasonings are added to the sauce.

 

Allemande or Hollandaise are the two most common enriched sauces.  And you should be familiar with making them.  You may even want to try to making or inventing your own enriched sauce. 

 

It is important that the eggs you use should be fresh.  Some sauce call for just the yolk, others for the whole egg.  Some sauces are cooked and others are not.  So inspect your eggs carefully and the fresher the eggs the better.

 

Types of sauces in this category are Aioli Sauce, Remoulade, Mayonnaise, Butter Sauces, Andalouse Sauce, Bearnaise Sauce, Bohemian Sauce, La Varennes Sauce, Tartar Sauce, Mousquetaire Sauce, Cambridge Sauce, White Wine Sauce, Gloucester Sauce, Gaibriche Sauce, Malliese Sauce, Noisette Sauce, Dijon Sauce, Choron Sauce, Foyot Sauce, Mousseline Sauce, Maltaise Sauce, and Russian Sauce.

 

This Week’s Challenge - Make a Hollandaise sauce

 

            Go online and research how you will use your hollandaise sauce. Then choose a recipe that will meet your needs.  Put together a meal around your hollandaise sauce.  Remember to record it in your journal

 

Tip for this Week – Mayonnaise

            Mayonnaise is a basic sauce and condiment and is very easy to make fresh.  This requires a blender or food processor.  You want to use very fresh ingredients.  Since you are making the mayo fresh, it doesn’t have the preservatives that store bought mayonnaise has and will not keep long in the refrigerator. The trend today is to use flavored mayo and you can do this with your homemade mayonnaise.

the Ingredients

1 whole very fresh egg

¼ t dry mustard, but prepared mustard can be used

½ t salt

Place in a blender and whip to mix.

 

 

Place the eg in the blender.bhgfg     vbnnn

 

 

            1 T lemon juice or vinegar

I use white wine vinegar, sea salt
and Dijon mustard.

The vinegar solution added to the egg
in blender.

Add half the vinegar and blend.

            ¾ C light oil like canola or safflower

I used canola oil, but try different oil.

The egg mixture will slightly thicken.

While the blender is going add about half oil is a continuous thin stream.  The mixture should thicken.  Add the remaining lemon juice and then continue with the oil until the oil is used up.  Flavorings can be added at the end.

Add the oil in a thin stream while the
blender is running.

            This makes about one cup of mayo.  The type of mustard you use, the kind of acid (vinegar or lemon juice) and the type of oil all add to the flavor of the mayonnaise.  I use dry mustard, prepared mustard has some vinegar in it.    I prefer lemon juice, but vinegar, particularly flavored vinegars, add flavor.  The oil is very important.  The lighter in color and weight the oil, the more white the mayo.  Oil does add flavor and any kind of oil will probably work.

The mayonnaise will thicken and turn white.

Remove the mayonnaise from the blender.

            Some flavorings I heard of are siracha, wasabi, sweet pickle juice (the flavoring in Miracle Whip) horseradish, hot sauces, mixing different mustards with the mayo, and the list can go on and on.

I flavored half the mayo with sirachi

A little sirachi goes a long way

It turn the mayo into a beautiful
light pink.

This Week in Punkin’s Kitchen

 

Allemande Sauce

            This sauce is also call Blonde Sauce or Sauce Parisienne. It is basically Velouté sauce emulsified with egg and is good for use with veal, poultry, fish, shellfish, eggs and vegetables.  The recipe for velouté was posted on October 7, 2016.



Allemande Sauce

 

2 C      Velouté sauce, veal or chicken

¼ C     Heavy cream

1          Egg yolk

            Salt and white pepper to taste

            Squeeze of lemon juice

            Bread crumbs for garnish

 

The ingredients

1.    Make the velouté sauce and continue to cook and reduce to the desire amount.

 

Beat the egg yolk very thoroughly

.

2.    Beat the egg yolk in small bowl.  Temper the yolk with a tablespoon of the hot velouté.

3.    Add to the sauce and whisk quickly to incorporate the egg in the sauce.

 

I used chicken veloute.  Work quickly
to incorporate the egg yolk before it
curdles. 

 

4.    Add the cream, salt and white pepper and taste.

 

Whisk to incorporated the cream and
seasonings

 

5.    When the sauce has thickened, remove from the heat and add the lemon juice.

6.    Plate the meat or what you will be serving the sauce over.  Pour the sauce over.

I served the sauce of slices of roast turkey.

7.    Garnish with a dusting of bread crumbs.

8.    Serve remaining sauce in a gravy boat or side dish.

 

Turkey with allemande sauce, mushroom
 risotto and sliced baby bok choy.

 

 

Soup of the Week

Red Lintel Soup

 

2 T       Olive oil

1 lg.     Onion, peeled and finely chopped

2          garlic cloves, peeled and finely chopped

32 oz. Vegetable broth

8 oz.    Tomato sauce

¼ C     Red lentils

1 med Carrot, peeled and finely chopped

10 oz. Pumpkin or orange winter squash, diced, fresh or frozen

1 T       Cumin, ground

1/8 t     Cayenne pepper

            Juice of ½ lemon

            Salt and pepper to taste

¼ C     Plain yogurt for garnish

¼ C     Cilantro, peeled and finely chopped, for garnish

 

The ingredients

 

1.    In a large skillet, heat the oil over medium heat.

2.    Add the onion and garlic and cook stirring occasionally until soft, about 5 minutes.

 

Saute the onion and garlic

 

3.    Add the broth, tomato sauce, lentils, carrot, pumpkin, cumin, and cayenne.

 

The carrot added to the onions

 

 

The broth added.  I used vegetable broth.

 

The tomatoes, lentils and pumpkin added.
I had some pumpkin in the freezer and used
it instead of winter squash.

4.    Increase the heat and bring to a boil then reduce heat to medium. 

5.    Cover and simmer until the lentils are soft, about 25 minutes.

6.    Stir in the lemon juice and season with salt and pepper.

 

I used a stick blender to puree the soup.

The finished soup

 

7.    Serve as is or puree in the soup pot until smooth.

8.    Add enough broth to cover and bring to a boil adding a little water if it is too thick.

9.    Serve in soup bowls and garnish with a table spoon of yogurt and sprinkling of chopped cilantro.

 

Serve with yogurt and a sprinkle of cilantro

From: The Ultimate Volumetrics Diet, by Barbara Rolls, p. 200

 

Happy Cooking!









 

Broth Sauces

 

            Broth or velouté sauces are also made with roux, however the milk or dairy products are replaced with broth or stock.  The roux is cooked a little longer to the blond stage, a light brown.  More seasonings are added.  Sometimes this sauce is finished with a little cream.

 

Broth and stocks add flavor and richness to the sauce.  Often the sauce is named for the type of broth or stock used.  For example, Chicken Velouté uses chicken broth, Veal velouté uses veal stock.

 

Velouté sauces can double as soup.  These are rich soups like shrimp velouté or lobster velouté.  Soups like this should be served as a soups course and a smaller amount than would be served as a meal.

 

To make a velouté, choose a broth to use. Melt ¼ C unsalted or clarified butter in a sauce pan.  Add ¼ C flour and whisk.  Cook the roux over low heat to the blond stage. Add 4 C broth of choice and whisk the roux to the desired thickness.  Add 1 t salt, a pinch of nutmeg and a pinch of white pepper.  Taste and adjust the seasoning.  Simmer for 1 ½ hours over low heat.  Strain and transfer to a sauce pan.  Add one more cup of broth and cook for a few more minutes.  Remove from the heat and allow to cool.  Transfer to a small mixing bowl and let it settle, stir occasionally to prevent a film from forming.  I usually half this recipe and make it like béchamel only substitute the broth for the dairy product.

 

Types of sauces in this category are Sauce Supreme, Bercy Sauce, Normandy Sauce, Mushroom Sauce, Sauce Ravigote, Venetian Sauce, and some types of wine sauces

 

This Week’s Challenge - Make a Velouté sauce

 

            Choose a stock or broth and a make a velouté sauce.  Don’t forget to think about how you will use the sauce.  Make up a dish or research a recipe online.  Plan a meal around your sauce.

 

Melt the butter

Add the flour

Cook to a blonde roux

Add your hot broth.  I used chicken broth.

           

Reduce over low heat to the desired
thickness of the sauce.

Tip for this Week – Substitutes for stock or broth

 

            Often we have no time to make broth and stock from scratch.  It is always best to make your broths and stocks from scratch whenever possible.  When there just isn’t time, good stocks are now available at the grocery store.  Better Than Stock is a brand broth base that is good.  I don’t recommend making broth from bouillon cubes.  These are fine to add some flavor, but they don’t work well in large amounts.  I make it a practice to save leftover stock for use later.  I keep them in the freezer.

Better than stock.  This is fish stock. 
I keep it because it is hard to find fish or seafood
stock at the grocery store.

This Week in Punkin’s Kitchen

Chicken and Mushrooms

 

Add caption

 

The ingredients

 

Suatee the chicken in the butter.

Add the onions and cook.

Add the mushrooms and cook until the chicken,
onions and mushrooms are done.

Add the chicken veloute and reduce
while the rice or noodles cook.

Serve over rice or noodles

 

print recipe

Chicken and Mushrooms in Chicken Velouté Sauce

by Grace Barnes October-7-2016

The chicken Velouté sauce can be made in advance.

Ingredients

• Chicken Velouté Sauce
• 2 T Butter, unsalted
• 2 T Flour
• 1 to 1 1.2 C Chicken broth
• 2 t Heerbes de Provence
• Salt and pepper to taste
• Chicken and mushrooms
• Three Chicken breast, cubed
• 2 T Butter, unsalted
• 1 1/2 C Mushrooms, sliced
• 1/4 C Onions, diced small
• 1 lg. Garlic clove, minced
• 1 t Oregano, dried leaves
• 1 t Thyme, dried leaves
• Salt and pepper to taste
• Noodles or rice

Instructions

1. Make the chicken velouté sauce. Make a roux with 2 T butter and the flour. Cook to a light brown roux.2. Slowly add some of the chicken broth and whisk continually.3. When it thickens, add more broth. Continue these steps until the broth is used up.4. Add the Herbes de Provence and salt and pepper.5. Taste and adjust the seasoning. 6. Set the chicken velouté sauce aside.7. Melt the rest of the butter in a large skillet.8. Add the cubed chicken breast and brown on all sides.9. Add the mushrooms, onions and garlic. Cook stirring occasionally until the onion is translucent.10. When the chicken is done, add the chicken velouté sauce. Allow it to warm up.11. Serve over noodles or rice.

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: four servings

Fish and Mushrooms Stew

The ingredients
(Not pictured is 3 C dice white fish,
I used cod)

Melt the butter, add the flour and
cook to a blond roux.

Warn the fish stock.
I used Better Than Stock fish flavor,

Add the stock to the roux and reduce heat
to low.  Reduce to the desire consistency.

Cook the onion in the melted butter
until translucent.

Add the rest of the fish stock, mushrooms,
garlic and seasonings.

Add the dice fish and cook.

Add the wine and cook until the fish is done.

Add the reduced fish veloute sauce.

 

print recipe

Fish and Mushro Stew

by Grace Barnes October-7-2016

This is an easy dish with lots of flavor from the fish velouté sauce.

Ingredients

• 2 T Butter, unsalted or clarified
• 2 T Flour
• 2 C Fish broth, warmed
• 2-3 C White fish of choice, cubed (I usually use cod or hake)
• 1 C Fish broth
• 1 T Butter, unsalted
• 1/2 C Onions, sliced
• 4-6 Mushrooms, sliced
• 2 Garlic cloves, minced
• 1/4 C Dry white wine
• 1-2 Bay leaf
• 1/2 t Thyme
• Salt and pepper to taste
• 2-3 T Parsley, fresh chopped
• Shrimp, cooked for garnish

Instructions

1. Make fish velouté. Make roux with the first butter and flour.2. Cook the roux to the blonde stage, off white.3. Slowly add the fish broth and whisk to combine.4. When all the broth has been added, turn down the heat and allow the sauce to reduce.5. In a large skillet, melt the butter.6. Sautee the onions in the butter until transparent.7. Add the mushrooms, garlic, wine, and seasonings.8. Add the fish cubes (I usually use cod or Hake).9. Add the remaining fish broth.10. When everything is cooked, add the reduced fish velouté to the fish and mushrooms.11. Garnish with cooked shrimp and parsley.

Details

Prep time: 25 mins Cook time: 40 mins Total time: 1 hour 6 mins Yield: 6-8 servings

Salad of the Week

 

Green Salad with Fruit with Raspberry Nut Vinaigrette

This is a good salad for all seasons.  Use the fruit of the season, like fresh berries in spring, pears or grapes for fall and Mandarin orange slices, or cranberries for winter.  You can also change the cheese and nuts.  One of my favor versions is pear, goat cheese and pecans.  Blue cheese, fresh mozzarella, grated Parmesan or Romano, and cubes of just about any cheese will work.



 

I added some cucumber

I added the sliced cucumber to the greens

Toast the pine nuts

I added som bell pepper for color

 

Ad the blueberries, feta and the cooled
toasted pine nuts.

The ingredients for the Raspberry Nut
Vinaigrette

Place all the ingredients in a
 cruet or  jar and shake.
Or lace the ingredients is a small
bowl and whisk to combine.

Toss the salad and add the dressing or
place the salad on serving plates and
add the dressing to each serving.

 

print recipe

Green Salad with Fruit and Raspberry Nut Vinaigrette

by Unknown October-7-2016

This is a good salad for all seasons. Use the fruit of the season, like fresh berries in spring, pears or grapes for fall and Mandarin orange slices, or cranberries for winter. You can also change the cheese and nuts.

Ingredients

• One package Salad greens of choice
• 1 C Cherry tomatoes
• 1/2 C Blueberries or other fruit
• 192 inches Cucumber, sliced thin
• 4-6 Mushrooms, sliced
• 1/4 Bell pepper, cut in thin slices
• 2 T Feta, crumbled
• 1-2 T Pine nuts, toasted or other nut of choice

Instructions

1. Place the vegetables, in a salad bowl.2. Top with feta and pine nuts.3. Make the dressing.

Details

Prep time: 30 mins Cook time: Total time: 30 mins Yield: 8-10 servings

print recipe

Raspberry Nut Vinaigrette

by Unknown October-7-2016

This is easy and quick. Nut oil does not stand up to heat, but is wonderful in dressings. I use hazel or walnut oil, but other nut oil would work

Ingredients

• 2 T Raspberry Vinegar
• 1/4 C Hazel or Walnut oil
• 2 T Canola oil
• 1 t Dijon mustard
• 1 t Tarragon, dried and crushed
• 2 T Water
• Salt and pepper to taste

Instructions

1. Place all the ingredients in a jar or curette and shake to combine.2. Add to the salad just before serving.

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 3/4 C

Happy Cooking!