
Maak dit maklik: Sauces
There are 3 different roux’s: white, blond and dark. The white roux is barely cooked and mainly used for béchamel. The blond roux is cooked more and has a nutty flavor and a straw color and are mainly used for velouté. Dark roux is cooked till dark brown and has a very nutty flavor. You can add aromatics of your choice, depending on the dish you want to create. Mainly minced onions, celery, and leeks.
Roux:
Add 6 parts flour to 4 parts fat per weight.
Basic roux:
300g flour to 200g fat
Method:
Melt the butter in a sauce pan and add the flour by sifting it into the pan. Stir gently to for a smooth thick paste and cook for 5 min.
For a light consistency: For soups
320g of white roux
3.75 l of stock or cream
1 sachet d'épices
For a medium consistency: Used for most sauces
370g of white roux
3.37 l of stock or cream
1 sachet d'épices
For a thick consistency: Used for fillings, stuffing’s, soufflés, pasta dishes
480g white roux
3,37l of stock or cream
1 sachet d'épices
Basic béchamel
200g of mince onions, garlic and leeks
370g of white roux
3.37l of milk
1 sachet d'épices
Method:
Sautee the aromatics in a saucepan till soft. Do not brown the veg. Add the butter and the flour. Cook for several minutes till evenly blended. Add the liquid gradually while stirring to form a smooth sauce. Add the sachet d'épices. Whisk continuously to avoid forming any lumps. Cook for 20 min and remove from the heat. Train and set aside for use.
Basic velouté
220g g minced onion, garlic, carrots and leeks
4.25 l chicken stock
180g butter
225g all purpose flour
1 sachet d'épices
Method:
Heat the butter in the butter in a saucepan. Add the mirepoix and sauté till soft and light brown. Add the flour and stir to combine the veg and flour. Cook the roux till it becomes slightly straw color, 12 min. Add the stock gradually, whisking to avoid any lumps that may form. Add the sachet d'épices and cook for 20 min over a light heat. Skim the velouté while cooking. Strain and set aside for use.
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