Guest guest Posted June 9, 1999 Report Share Posted June 9, 1999 The local gourmet vegetarian restaurant makes wonderful recipes with clasic techniques that involve French sauces. Not alot of sauce is necessary (for those worried about the butter) to make a wonderful dish. And it is so much better that any cream of can sauce. Melody * Exported from MasterCook Mac * Basic Bechamel Sauce Recipe By : The Art of French Cooking - Fernande Garvin Serving Size : 1 Preparation Time :0:00 Categories : France Sauce Art of French Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 2 tablespoons Chopped onions 2 tablespoons Flour 2 1/2 cups Hot milk 1/2 teaspoon Salt 1/4 teaspoon White pepper 1 pinch Grated nutmeg In small, heavy saucepan, melt butter. As soon as butter is melted, add onions and cook over medium flame for 3 minutes, or until onions begin to turn golden. Stir in flour. Stir in milk and cook, stirring constantly until smooth. Add salt, pepper, and nutmeg, and cook over low flame for 30 minutes, stirring occasionally. Strain. Bechamel sauce may be prepared in advance, and keeps well in refrigerator for more than two weeks. Makes 2 cups of sauce. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 267 Calories; 23g Fat (76% calories from fat); 2g Protein; 14g Carbohydrate; 61mg Cholesterol; 1298mg Sodium _____ * Exported from MasterCook Mac * Basic Brown Sauce Recipe By : The Art of French Cooking - Fernande Garvin Serving Size : 1 Preparation Time :0:00 Categories : France Sauce Art of French Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 2 medium Carrots -- diced 1 medium Onion -- chopped 2 sprigs Parsley 1 pinch Thyme 1 small Bay leaf 2 tablespoons Flour 1 cup Dry white wine 1 1/2 cups Consomme -- or roasted veg stock 1 tbsp Tomato paste 1/2 teaspoon Salt 1/4 teaspoon Pepper In small, heavy saucepan, melt butter. Add carrots, onions, parsley, thyme, and bay leaf. Cook over low flame, stirring constantly, until vegetables are golden brown. Stir in flour and cook until slightly brown. Stir in wine and consomme. Add tomato paste, salt, and pepper. Bring to boil. Cover and simmer for 30 minutes. Strain. Makes about 2 cups of sauce. Brown sauce may be prepared in advance and keeps well in refrigerator for more than two weeks. Comments: Brown sauce made in the " grande maniere " has always been practically impossible to prepare at home. It requires the previous preparation of stock, then the reducing of the stock to glaze or half-glaze, and then the making of the sauce itself. The housewife solves the problem by dispensing with glaze or half-glaze and using instead strong bouillon, consomme, or bouillon cubes. Canned beef consomme makes excellent brown sauce. The characteristic flavor of consomme fades away into the flavors of the other ingredients, leaving only that much of the taste which is part of the sauce. - - - - - - - - - - - - - - - - - - Per serving: 925 Calories; 29g Fat (30% calories from fat); 41g Protein; 109g Carbohydrate; 61mg Cholesterol; 2986mg Sodium _____ * Exported from MasterCook Mac * Caper Sauce Recipe By : THE ART OF FRENCH COOKING - Fernande Garvin Serving Size : 1 Preparation Time :0:00 Categories : Fish & Seafood France Sauce Art of French Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 tablespoon Flour 2 cups Cold water 1/2 teaspoon Salt 1 Egg yolk 2 tablespoons Capers In small, heavy saucepan, melt 1 tablespoon butter. Stir in flour. Add cold water and salt. Stir in egg yolk and cook over low flame, stirring constantly. Bring to boiling point but do not boil. Take pan off fire and add remaining butter and capers. Stir until well blended. This sauce is served with boiled fish. - - - - - - - - - - - - - - - - - - Per serving: 291 Calories; 28g Fat (86% calories from fat); 4g Protein; 6g Carbohydrate; 274mg Cholesterol; 1474mg Sodium _____ * Exported from MasterCook Mac * Madeira Sauce Recipe By : The Art of French Cooking - Fernande Garvin Serving Size : 1 Preparation Time :0:00 Categories : France Sauce Art of French Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Basic Brown Sauce -- * see note 2 tablespoons Chopped mushroom peelings or stems -- optional 1/4 cup Madeira wine 1 pinch Freshly ground pepper * Note: The recipe for " Basic Brown Sauce " is included in this database. In small, heavy saucepan, combine brown sauce and mushroon peelings (if available). Bring to boil. Lower flame and cook, uncovered, over a very low flame for 15 minutes. Add Madeira wine and pepper. Cook until mixture is hot, but do not allow to boil. To be used with red meat. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 0 Calories; less than one gram Fat (9% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium _____ * Exported from MasterCook Mac * Sauce Bearnaise Recipe By : The Art of French Cooking - Fernande Garvin Serving Size : 1 Preparation Time :0:00 Categories : France Sauce Art of French Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dry white wine 1/4 cup White vinegar 2 Shallots -- chopped 4 Peppercorns -- crushed 3 Egg yolks 3/4 cup Butter -- (1 1/2 sticks) 1/2 teaspoon Salt 1/2 teaspoon Dried tarragon leaves 1/2 teaspoon Finely chopped parsley In small, heavy saucepan, combine wine, vinegar, shallots, and peppercorns. Cook over brisk flame until liquid is reduced to approximately 2 tablespoons. In top of double boiler, combine egg yolks, 1 tablespoon butter, salt, and tarragon. Strain liquid from saucepan through a fine sieve into top of double boiler. Mix well. Place top over hot (but not boiling) water and cook, whipping constantly, until creamy. Gradually add remaining butter cut into small pieces, whipping constantly until smooth and well blended. Add parsley. Serve warm. (Bearnaise cannot be served hot because heating would cause it to curdle.) It should be the consistency of thick mayonnaise. Comments: In France, sauce Bearnaise is seldom made at home. French housewives are reluctant to make it because it is one of the hardest things to make successfully. Many dishes which seem difficult, such as souffle, omelet, or puff paste, require only reasonable attention. Bearnaise is so sensitive that it will curdle at the drop of a piece of butter. If you do make it, remember: It should be whisked briskly all the time; the pan should not be heated to boiling point; the butter should be added in small pieces and thoroughly blended each time before adding another piece. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1536 Calories; 153g Fat (88% calories from fat); 14g Protein; 31g Carbohydrate; 1006mg Cholesterol; 2497mg Sodium _____ * Exported from MasterCook Mac * Sauce Bordelaise Recipe By : The Art of French Cooking - Fernande Garvin Serving Size : 1 Preparation Time :0:00 Categories : France Sauce Art of French Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Finely chopped shallots (or scallions without tops) 1/2 cup Red Bordeaux wine 1 pinch Freshly ground pepper 3/4 cup Basic Brown Sauce -- * see note 1/2 teaspoon Lemon juice 1 tablespoon Butter -- cut in small pieces * Note: The recipe for " Basic Brown Sauce " is included in this database. In small, heavy saucepan, combine shallots (or scallions), wine, and pepper. Bring to boil and simmer for 10 minutes, or until reduced to approximately 1 tablespoon of liquid. Stir in brown sauce and simmer for 10 minutes, or until reduced to approximately 1/2 cup. Strain. Off fire, add lemon juice and butter, stirring until well blended. Pour over meat. Makes enough sauce for 1 large or 4 individual steaks. Comments: This is one of the really great French sauces. It wonderfully enhances the flavor of meat and the bouquet of wine. Serve it with the greatest red wine you can afford. A great wine, a steak Bordelaise with French-fried potatoes, followed by cheese with French bread (no salty crackers), is a dinner to remember. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 101 Calories; 11g Fat (98% calories from fat); 0g Protein; 0g Carbohydrate; 31mg Cholesterol; 116mg Sodium _____ * Exported from MasterCook Mac * White Sauce - {Sauce Blanche} Recipe By : The Art of French Cooking - Fernande Garvin Serving Size : 1 Preparation Time :0:00 Categories : Fish & Seafood France Sauce Art of French Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 tablespoon Flour 2 cups Water 1/2 teaspoon Salt 1 Egg yolk 2 tablespoons Lemon juice Melt 1 tablespoon butter in small, heavy saucepan. Stir in flour. Add cold water and salt. Stir in egg yolk and cook over low flame, stirring briskly. Bring to boiling point, but do not boil. Take pan off fire and add remaining butter and lemon juice. Stir until well blended. This sauce is served with boiled fish and boiled vegetables such as asparagus, cauliflower, and broccoli. - - - - - - - - - - - - - - - - - - Per serving: 296 Calories; 28g Fat (83% calories from fat); 4g Protein; 9g Carbohydrate; 274mg Cholesterol; 1319mg Sodium _____ -- For world recipes in MasterCook format: Subscribe - EthnicRegionalMCook- or //EthnicRegionalMCook Quote Link to comment Share on other sites More sharing options...
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