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recipes

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SMETANA SAUCE

SMETANA SAUCE A soured (dairy sour) cream, extensively used in Central and Eastern Europe and the USSR. Produced by bacterial fermentation, it does not keep well. It is mainly used with fish, borsch, and as a sauce for stuffed cabbage leaves, s
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MUSTARD SAUCE (For cold fish)

MUSTARD SAUCE  (For cold fish) Heat some fresh cream to reduce it by one-third. Cool, and then add to it a quarter of its volume of Dijon mustard and a squeeze of lemon juice. Whisk until light and foamy. Adjust the seasoning.
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BATARDE SAUCE (Recipe)

BATARDE SAUCE  (Recipe) Mix 20 g melted butter, 20 g flour, and 2.5 dl boiling salted water. Whisk the mixture vigorously, adding 1 egg yolk mixed with 1-tablespoon lemon juice. Over a very low heat, gradually incorporate 100 g butter cut
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CHARCUTIÈRE SAUCE

CHARCUTIÈRE SAUCE Soften 3 tablespoons peeled chopped onion by frying gently in a covered pan, in a 1 tablespoon white dried breadcrumbs until lightly coloured. Add ½ glass white wine and 1 small glass stock and boil for 3-4 min
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CHORON SAUCE

CHORON SAUCE Dilute 2 dl BÉRNAISE SAUCE with 2 tablespoons tepid tomato purée which has been well reduced and sieved. It is essential to use a very concentrated purée 
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BÉARNAISE SAUCE

BÉARNAISE SAUCE A HOT creamy sauce made from egg yolks and reduced vinegar, beaten together over a low heat and mixed with butter. It is usually served with grilled (broiled) meat of fish. Sauces derived from it (Arlésienne, Choron, Foyot, Palo
Citeste tot ... 151 cuvinte

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MINT JELLY

MINT JELLY Mint jelly is an English recipe traditionally made with apple jelly and mint leaves, but commercially made with gelatin and green vegetables colouring.
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BORDELAISE SAUCE III

BORDELAISE SAUCE III Prepare some concentrate red wine as in the preceding recipe, but boil it dawn only b half. Thicken with 40 g kneaded butter. Boil for a few moments. Add meat glaze or meat extract equal in bulk to a walnut. Finish as in th
Citeste tot ... 44 cuvinte

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TORTUE SAUCE

TORTUE SAUCE Made with white wine, mirepoix, a roux, and stock and flavoured with tomato, traditionally accompanies calf’s head en tortue; it was originally intended for TURTLE, hence its name, and is also used for fish and offal.  
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ENGLISH BREAD-and-BUTTER SAUCE (Recipe)

ENGLISH BREAD-and-BUTTER SAUCE (Recipe) Bring to the boil 1-tablspoon breadcrumbs in 2 large tablespoons consommé, adding 1 small onion cut in two and a clove. Add a little salt, grated nutmeg, and cayenne. Simmer for 10 minutes, remove the on
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CAMBRIDGE SAUCE

CAMBRIDGE SAUCE An emulsified sauce in English cooking that is made from anchovies, (hard boiled) egg yolks, capers, tarragon, chervil, chives, parsley, vinegar, blended with peanut or sunflower oil.
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DEVILLED SAUCE (SAUCE DIABLE)

DEVILLED SAUCE (SAUCE DIABLE) Mix 1.5 dl dry white wine with 1 tablespoon finely chopped shallots, a spring of thyme, a small piece of bay leaf, and a generous pinch of freshly ground pepper. Reduce the sauce by two-thirds, then add 2 dl demi-
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GENEVOISE SAUCE

GENEVOISE SAUCE A term used to describe fish dishes served with GENEVOISE SAUCE, made of fish fumet, mirepoix, and red wine, thickened with butter. GENEVOISE SAUCE was originally called GÉNOISE. (Carême’s recipe is made with consommé and
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MUSTARD SAUCE WITH CREAM (Recipe)

MUSTARD SAUCE WITH CREAM (Recipe) Mix 1 part Dijon mustard with 2 parts double cream. Season with a little lemon juice and some salt and pepper. Whisk thoroughly until the sauce becomes slightly mousse-like.    This sauce is served with white
Citeste tot ... 40 cuvinte

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FRENCH DRESSING (Vinaigrette)

FRENCH DRESSING  (Vinaigrette) It is considered to be a typical French sauce and is often called ‘FRENCH DRESSING’ in Britain. It was a French émigré, Chevalier d’Albignac, who started the fashion in London high society for salad dressed in t
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ROMAINE SAUCE (Recipe)

ROMAINE SAUCE  (Recipe) Put 1-tablespoon each of sultanas (seedless white raisins) and currants in warm water to soak and swell. Cook 4 lumps of sugar to a pale caramel in a saucepan, add 1-tablespoon vinegar, then 2 dl demi-glace, and finally
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PIÉMONTAISE SAUCE (Recipe)

PIÉMONTAISE SAUCE  (Recipe) Finely dice 2 large onions and brown in clarified butter. Strain, then cook in a good broth, skimming off all the fat. Blend in enough béchamel sauce to accompany an entrée, together with 225 g diced Piedmont truffle
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VINAIGRETTE SAUCE

VINAIGRETTE SAUCE A cold sauce made from a mixture of vinegar oil, pepper, and salt, to which various flavourings may be added shallots, onions, herbs, capers, garlic, gherkins, anchovies, hard-boiled egg, mustard etc.    VINAIGRETTE is used
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BEURRE BLANC SAUCE

BEURRE BLANC SAUCE A sauce made with reduced vinegar and shallots to which butter is added; its English name is WHITE BUTTER SAUCE. It is the standard accompaniment to a pike and shad (Fishes). The Nantes region and Anjou both claim to be the
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PROVENCALE SAUCE

PROVENCALE SAUCE Made with tomato, onions, garlic, and white wine. Is used to dress vegetables, eggs, poultry, and fish.
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