Welcome to our website !

Turunan Sauce

By 04.56 , , ,

Sauce Derivatives(Turunan Sauce)



Brown Sauce Derivatives (Demi-Glace)
  • Bordelaise : Red Wine Reduction+ Poached Marrow
  • Chasseur   : Mushroom +  Shallot+ White Wine+ Tomato concassé
  • Lyonnaise  : Onions fried in butter
  • Madeira    : Madeira Wine
  • Périgueux  : Chopped Truffles + Madeira
  • Robert     : White Wine + Onions+ Mustard + Butter

Bechamel Sauce
  1. Creme Sauce         : Creme + Lemon Juice + Butter.
  2. Mornay Sauce        : Butter + Grated Gruyere + Parmesan.
  3. Soubise Sauce       : Chopped onions sauteed simmered and pureed.
  4. Ecossaise Sauce     : Thin bechamel and juliennes of hard boiled egg whites and sieved hard boiled yolks.
    5. Aomard à l'Anglaise : Anchovy + Cayenne + Lobster

Tomato Sauce
  1. Protugaise           : Fried onions + Concasse + Thin tomato         sauce + Meat glaze + garlic + Parsley +Salt + Pepper.
  2. Provencale           : Sliced mushrooms + Tomato concassse + Garlic + Parsley + Salt + Pepper + Sugar.
  3. Chaufroid            :  Aspic Jell
  4.   Meat                : Cooked Ground Meat
  5. Nantua               : Mirepoix (Onion, Celery, Carrot)    fried in Crayfish Butter + White Wine + Cognac + Tomatoes+ Fish Velouté + Cayenne

Veloute
  1. Albufra              : Supreme+Meat glaze+ Pimento butter.
  2. Aurore( veal/fish)   : Supreme sauce flavoured with tomatos.
  3. Bercy (fish)         : Shallots+ Butter+White wine+Parsley.
  4. Ivori(veal)          : Supreme+Pale meat glaze.
  5. Vin blanc(fish)      : Shallots+ Butter+Fines herbs+White wine.
  6. Allemand(veal)       : Mushrooms.

Hollandaise
  1. Bearnaise      : Tarragon+Chervil
  2. Choron         : Bearnaise+Tomato.
  3. Foyot          : Bearnaise+ Meat glaze.
  4. Maltaise       : Juice of blood oranges(reduced)+Blanched zest.
  5. Mousseline     : whipped cream.
  6. Paloise        :Bearnnaise+Chopped mint.
  7. Rubens         : Reduction of white wine, Mirepoix, Fish stock, Strain  add crayfish butter+Anchovy essence
  
  Mayonnaise derivatives: Mayonnaise has many derivatives some of which are:
     1.       Andalouse – tomato concasses, diced red capsicum
     2.       Caboul – curry flavoured
     3.       Cambridge – pounded hard boiled egg yolks, anchovy   fillets, capers, fines herbes and chopped parsley
     4.       Cocktail – tomato ketchup,c ream, Worcestershire sauce and lemon juice
     5.       Remoulade – chopped capers, gherkin, fines herbes and anchovy essence.
     6.       Russian – horseradish flavoured.
     7.       Tartare – same as remoulade but omitting the anchovy essence.
     8.       Thousand island dressing – mayonnaise with the addition of chopped hard boiled egg, parsley, onion, red and green capsicum and Tabasco sauce.
     9.       Tyrolienne – chopped shallots, tomato concasses and fines herbes
     10.    Vert – pounded watercress, spinach and fines herbes.
     11.    Vincent – sieved hard boiled egg yolks and Worcestershire sauce.

Saus turunan dari vinaigrette: 


1. Fisherman Sauce : Vinagrette+Chopped Crabmeat
2. Norwegian Sauce : Vinagrette+Anchovy+Chopped Boiled Egg Yolk
3. Ravigote Sauce  : Vinagrette+Chopped Pickles+Chopped    
                     Capers+Salt & Pepper





post by 
@ChefErva
www.foodlabo.blogspot.com
^^ 


, , ,

About the Author

Lorem ipsum dolor sit amet, cotur acing elit. Ut euis eget dolor sit amet congue. Ut vira codo matis. Sed lacia luctus magna ut sodales lorem.

You Might Also Like

0 komentar