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Video: How Tuesday #50

Sauces!! Hollandaise, Demi-Glace & White Wine Reduction Sauce


Poor Man’s Demi Glace’

Yields1 Serving

 

 2 qts Organic Beef Stock
 3 Stalk of Celery
 1 Large Onion
 2 Carrots
 3 Cloves of Garlic
 1 tbsp Green Peppercorns (optional)
 2 tbsp Tomato Paste
 2 tbsp Olive Oil
 2 tbsp Unsalted Butter

1

Roughly chop the vegetables.

2

Crush the garlic with the blade of a knife.

3

Heat oil in a large pot, and saute the veggies until they start to turn brown on the edges, or about 5-7 minutes.

4

Toss in the garlic and cook for two more minutes.

5

Pour in the stock and reduce by half.

6

Stir in the tomato paste and reduce by half.

7

Strain the sauce and discard the veggies.

8

Reduce until sauce resembles warm honey consistency.

9

Remove from heat, season with salt, and add the butter.

10

Return to medium to low heat to thoroughly incorporate butter. Do not boil!!

Ingredients

 2 qts Organic Beef Stock
 3 Stalk of Celery
 1 Large Onion
 2 Carrots
 3 Cloves of Garlic
 1 tbsp Green Peppercorns (optional)
 2 tbsp Tomato Paste
 2 tbsp Olive Oil
 2 tbsp Unsalted Butter

Directions

1

Roughly chop the vegetables.

2

Crush the garlic with the blade of a knife.

3

Heat oil in a large pot, and saute the veggies until they start to turn brown on the edges, or about 5-7 minutes.

4

Toss in the garlic and cook for two more minutes.

5

Pour in the stock and reduce by half.

6

Stir in the tomato paste and reduce by half.

7

Strain the sauce and discard the veggies.

8

Reduce until sauce resembles warm honey consistency.

9

Remove from heat, season with salt, and add the butter.

10

Return to medium to low heat to thoroughly incorporate butter. Do not boil!!

Poor Man’s Demi Glace’

Hollandaise Sauce

Yields1 Serving

 

 ½ Dry White Wine (Pinot Gris)
 1 cup Chicken Stock
 1 Shallot
 2 Cloves Garlic Minced
 2 tbsp Heavy Cream
 1 tbsp Olive Oil
 1 tsp Unsalted Butter

1

This sauce is best prepared in a pan that was just used to cook chicken, pork chops, etc..

2

In the pan, saute shallot for 2 minutes.

3

Add garlic and cook for 1-2 minutes. Do not burn the garlic! Keep it moving!

4

Add wine and scrape up the bits left in the pan from cooking the meat before.

5

Reduce the wine to a glaze and add the chicken stock.

6

Reduce the stock by half and add the cream.

7

Cook until a sauce consistency has been achieved. This should take about five minutes. If sauce is still thin, cook a little longer.

8

Once proper thickness has been achieved, remove from heat and stir in butter.

9

Return to heat to warm through. Do not boil!!

Ingredients

 ½ Dry White Wine (Pinot Gris)
 1 cup Chicken Stock
 1 Shallot
 2 Cloves Garlic Minced
 2 tbsp Heavy Cream
 1 tbsp Olive Oil
 1 tsp Unsalted Butter

Directions

1

This sauce is best prepared in a pan that was just used to cook chicken, pork chops, etc..

2

In the pan, saute shallot for 2 minutes.

3

Add garlic and cook for 1-2 minutes. Do not burn the garlic! Keep it moving!

4

Add wine and scrape up the bits left in the pan from cooking the meat before.

5

Reduce the wine to a glaze and add the chicken stock.

6

Reduce the stock by half and add the cream.

7

Cook until a sauce consistency has been achieved. This should take about five minutes. If sauce is still thin, cook a little longer.

8

Once proper thickness has been achieved, remove from heat and stir in butter.

9

Return to heat to warm through. Do not boil!!

Creamy White Wine Pan Sauce

Creamy White Wine Pan Sauce

Yields1 Serving

 

 3 Egg Yolks
 6 oz Room Temperature Butter
 1 tbsp Fresh Lemon Juice

1

Whisk the eggs and lemon juice together in a small sauce pan for 3 minutes, or until frothy.

2

Place pan over med low heat and continue to whisk until eggs start to thicken an increase in volume.

3

Move pan off heat occasionally to make sure the eggs don’t cook.

4

Start adding butter a spoonful at a time, continuously whisking until the emulsion forms. Keep adding butter until desired consistency is achieved.

5

You can add a dash of cayenne or hot sauce, if you’d like.

Ingredients

 3 Egg Yolks
 6 oz Room Temperature Butter
 1 tbsp Fresh Lemon Juice

Directions

1

Whisk the eggs and lemon juice together in a small sauce pan for 3 minutes, or until frothy.

2

Place pan over med low heat and continue to whisk until eggs start to thicken an increase in volume.

3

Move pan off heat occasionally to make sure the eggs don’t cook.

4

Start adding butter a spoonful at a time, continuously whisking until the emulsion forms. Keep adding butter until desired consistency is achieved.

5

You can add a dash of cayenne or hot sauce, if you’d like.

Hollandaise Sauce
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