Classic Culinary Sauces and Garnishes
Classic Culinary Sauces
Bechamel
Bechamel: Roux + milk + salt + pepper and nutmeg.
- Soubise: Onion stew, poultry thoroughly. = Bechamel cream.
- Mornay: Bechamel, shredded cheese, egg.
- Villaroy: Bechamel thick, egg yolk.
Spanish Sauce
Spanish: Roux dark background + dark + red wine.
- Perigueux: Spanish, essence of truffle, truffle brunoise.
- Perigourdine: Spanish, foie gras, truffles brunoise.
- Godard: Spanish, ham, mushrooms and white wine.
- Diabla: Spanish, vinegar, shallot, white wine, cayenne, parsley.
- Bordalesa: Spanish red wine, shallots, marrow, pepper.
- Robert: Spanish, shallot, white wine, mustard.
- Port: Spanish, reduction of wine.
Velouté
Velouté: Roux + background (chicken, beef, fish).
- Supreme: Yolks and cream.
- V.pescado: White wine, butter, egg yolk.
- Aurora: V (chicken), tomato concentrate.
- Nantua: V (fish) crab butter.
- German: V. (bird) Capers and cream.
- Chaudfroid: V. gelatinized.
Tomato Sauce
Tomato: Tomato, Vegetables.
- Italiana: Tomato sauce, duxelle dry white wine, red wine.
- Bolognese: Tomato sauce, diced meat, mushrooms, tomato casse.
- Portuguesa: Tomato sauce, onions, peppers, prosciutto and bouquet.
- Provençal: Tomato sauce, garlic, onion, parsley, bread crumbs and tomato concasse.
Emulsions
- Mayonnaise: yolk, oil, lemon, salt.
- Netherlands: yolk, butter, lemon, salt.
- Bernesa: butter, yolk, vinegar, tarragon, chervil.
- Vinaigrette: Olive, acid, salt, mustard.
Bernaise Variations
- Charon: Bernaise, concentrated tomato.
- Foyot: Bernaise, Glace beef.
Mayonnaise Variations
- Chantilly: Mayonnaise, whipped cream, seafood or asparagus.
- Granadina: Mayonnaise, tomato, sweet pepper.
- Cocktail sauce: Mayonnaise, orange juice, tomato, Perrins, cognac.
- Tartara: Mayonnaise, onion, parsley, capers, pickles, mustard, egg.
Garnishes
Garrisons: Better flavor, enhancing presentation, complete the input of nutrients.
Rice Pilaf
Rice pilaf: Braised with onions, garlic, bouquet. Broth is added, then baked for 8-10 min.
Potatoes
Potatoes: 175-180 º
- P.paja: Similar to straw, very fine.
- Cerilla: Thicker, 3×2 mm.
- Baston: Double or more than cerilla.
- Spanish: 1×8 rectangular cm. 150 º.
- Square: 1×1, 5cm 175-180 º
- Bridge again: Large size 2x2x10cm.
Boiled Potatoes
- P. Hervida: Skinned and shaped, steam 35 minutes.
- Sautéed: Parboiled, cooled, peeled.
- Arrugadas: Cooked with skin, salt at 30g x liter.
- Pure: Peeled, cooked in cold water, put in oven, sieved. Butter and milk, salt.
Oven Potatoes
- Lyon: Peeled sliced, sautéing, baking with onion, and white wine vinegar.
- Provence: Lyon, minced garlic, parsley, bread crumbs, tomato and laminates.
- Serrana: Aromatic herbs, pepper, thyme, crushed bay.
- Baking: Onion slices, bay leaf, salt, lemon, white wine and fumet buket.
Compound Garnishes
- Andaluza: Roasted peppers, fried rice, eggplant orly, tomato puree and parsley.
- Bella Elena: Croquette potatoes, carrots, peas and mushrooms.
- Bordalesa: Onion rings, artichoke, potato cocotte, mushrooms.
- Henry 4: Artichoke stuffed potato new bridge, bouquet of watercress.
- Flower: Green beans, turnip, carrot, and sauteed peas.
Food and Nutrients
Food: Ingest process, to incorporate nutrients to live. 2700 Kcal.
Nutrients:
- Glucose: Carbohydrate energy.
- Fat: Lipid energy.
- Protein: Plastic.
- Vitamin: Mineral electrolyte.