Sauces Recipes

Recipes
For Culinary Examination

Directions:
Brown Beef Stock Step 1
Roast/Sear for about 15mins each side or until well browned.
INGREDIENTS: Step 2
Heat the butter in a stock pot over medium heat. Add the onions,
2 pounds of beef bones celery and carrots; cook and stir until browned. If they scorch, just
¼ cup butter add a bit of water and scrape up all the bits.
2 red onions, sliced
Step 3
2 stalk celery, diced Add the seared bones to the pot, and fill with enough water to cover
2 carrots, diced the bones by 2 inches. Bring to a boil, and add the bouquet garni, salt,
8 cups water, or as needed and pepper. Reduce heat to low, and simmer uncovered for 30
minutes. Add more water if needed.
1 head garlic, halved
1 bouquet garni Step 4
4 teaspoons kosher salt Strain out all of the solids from the broth, drain off the fat, and
refrigerate. You can also remove the fat after it has chilled. The stock
1 tablespoon cracked black peppercorns will be thick. Use full strength for soups and gravies, or dilute with
water for a milder flavor.
White Chicken StockDirections:
Step 1
INGREDIENTS: Quarter onion. Chop scrubbed celery and carrot into 1 inch
2 pounds of chicken bones chunks. Place chicken bones, onion, celery, carrot, salt, and
cloves in large soup pot. Add 6 cups water. Bring to a boil.
1 large white onion, medium Reduce heat, cover, and simmer for 30 minutes.
diced
Step 2
2 stalks of celery, medium diced Remove chicken and vegetables. Strain stock. Skim fat off
1 large carrot, medium diced the surface.
1 Bouquet garni
Step 3
1 ½ teaspoons salt To clarify stock for clear soup, removing solid flecks that are
6 cups water too small to be strained out with cheesecloth, follow this
method.
3 cloves
Thickening Agents
• Roux
• Equal parts by weight of fat and
flour cooked together used to
thicken liquids
• Butter
• Bread or AP flour
• Sift flour
4
Thickening Agents
• Roux
• White
• Blond
• Brown
• Incorporating roux into a liquid

• Cool stock into a warm roux
• Room temperature roux into a hot stock
Roux types
• White Roux - Least amount of cooking time

(3 –5 minutes) Example: Béchamel Sauce
• Blond Roux - Takes on a light golden color

(5 –6 minutes) Example: Veloute Sauce
• Brown Roux - Nutty Aroma / dark brown color
(15 - 20 minutes) Example: Espagnole Sauce

6
SAUCE
Portuguese Tomato Sauce
Ingredients •1/4 cup chopped fresh parsley
• 3/4 cup finely chopped onion •1 dash kosher salt, or to taste
•1 dash freshly ground black pepper, or
• 5 cups tomato concassé
to taste
• 1 clove garlic, minced •1/2 cup chopped mushroom
• 2 cups stock •1 cup ground canned tuna
• ½ cup all purpose flour
• ½ cup butter
Steps to Make It
1 Gather the ingredients.

2 In a heavy-bottomed saucepan, sauté the onions until they're
translucent, about 5 minutes.
3 Add the tomatoes, garlic, mushroom and tuna and continue to sauté
until the tomatoes are soft, about 10 minutes.
4 Add the stock, bring to a simmer and reduce for about 10 minutes.
5 Add roux, to thicken
6 Season with the salt and pepper and serve right away.
Serve and enjoy!
Marinara Sauce (Tomato Sauce)
INGREDIENTS:
3 tablespoons clarified butter 1 teaspoon white sugar

6 leaves fresh parsley leaves, torn
3 cloves garlic, sliced
1/2 cup chopped mushroom
5 cups crushed tomatoes 1 cup ground chicken meat
½ cup stock ¼ cup all purpose flour
1 teaspoon salt ¼ cup wild chili
1 tablespoon black pepper
PROCEDURE
Step 1
Make a roux and set aside.
Step 2
Heat oil in a large non-stick skillet over low heat and saute garlic for about 2
minutes; be careful not to burn.
Step 3
Add the meat until it cook, remove pan from heat. Allow pan to cool, and
add tomatoes, stock, salt, sugar, chili and mushroom. Cook over medium-
high heat and bring to a boil. Add roux and reduce heat to low and simmer,
covered, about 20 minutes. Remove from heat and stir in parsley.
Mornay Sauce
Ingredients
3 tablespoons butter
3 tablespoons all purpose flour
1 ½ cups milk
pinch nutmeg ground
salt and pepper to taste
2 cups quick melt cheese (Eden cheese)
1 cup bacon, fried and cute fine brunoise
PROCEDURE
• Heat a medium sized saucepan over medium-high heat and when hot, add the butter.
When the butter melts, add the flour and start whisking.
• You want to be careful not to let the butter burn or the flour to turn brown. It's only going
to take a minute to a minute and a half for the roux to start turning a pale yellow.
• Slowly add the stock and milk in a stream while constantly whisking and whisking some
more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue
cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
• Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir.
You now have a bechamel sauce.
• Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It
should be thick and smooth.
• Add the fried bacon and reserved a little for garnish.
• Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.
Carbonara Sauce
Ingredients
2 cups white stock
3 tablespoons butter
3 tablespoons all purpose flour
1 ½ cups milk/all purpose cream
salt and pepper to taste
1 cup chicken ham, fried and cute fine brunoise
PROCEDURE
• Heat a medium sized saucepan over medium-high heat and when hot, add the butter.
When the butter melts, add the flour and start whisking.
• You want to be careful NOT to let the butter burn or the flour to turn brown. It's only
going to take a minute to a minute and a half for the roux to start turning a pale
yellow.
• Slowly add the stock and milk in a stream while constantly whisking and whisking
some more. Bring the sauce to a boil and immediately lower the heat to a simmer and
continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by
whisking frequently.
• Remove the pan from the heat and add the nutmeg, season with salt & pepper and
stir. You now have a bechamel sauce.
• Add the fried chicken ham and reserved a little for garnish.
• Taste and adjust seasoning with salt & pepper

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Sauces Recipes

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Recipes

For Culinary Examination

• Incorporating roux into a liquid

• White Roux - Least amount of cooking time

• Blond Roux - Takes on a light golden color

• Brown Roux - Nutty Aroma / dark brown color

(15 - 20 minutes) Example: Espagnole Sauce

1 Gather the ingredients.

3 tablespoons clarified butter 1 teaspoon white sugar

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