FREE SAUCE RECIPES, Basic and Derivatives Sauce

Veloute sauce: Melt 80 g butter and mix 80 g flour, cook to a blond roux, stirring frequently. Cool slightly, add 1 litre hot chicken stock and 50 g mushroom trimmings, reduce to simmer for 1 hour, stirring frequently. Strain and use as required.

Espagnole sauce (1 litre) : Melt 60ml oil and add 60g flour. Cook over a low heat to make a brown roux. Allow to cool slightly and add 30 g tomato paste. Gradually add 1,6 lit hot beef stock, a ladle at a time. Bring back to the boil after each addition, stirring constantly. Roughly cut 80 g carrots, 80 g onions and 40 g bacon and fry off in extra oil. Cook until golden brown. Drain and add to sauce along with bouquet garni. Simmer for 1-2 hours, stirring frequently. The finished sauce should be reddish brown and not too thick. Strain and use as required.

Bechamel (1 litre) : Prepare a white roux using 90 g butter and 90 g flour, alow to cool. Bring to the boil 1 litre milk with 50 g shreded onion, 1 clove and 1/2 bayleaf. Cover and allow to infuse for 10 minutes. Strain and gradually mix the milk into the roux using a wooden spatule. Simmer gently for 30 minutes stirring frequently to prevent sticking. Pass through a fine strainer.

Mayonnaise (350 ml) : Place 3 egg yolks , 2 teaspoons vinegar, 1/8 teaspoon of English mustard, pinch of salt and white pepper in a bowl and mix well. Gradually pour on 250 ml vegetable oil very slowly, whisking continuously. Add 1 teaspoon boiling water whisking continuously.

Mornay (1 litre): Add 40 g grated Parmesan and 40 Gruyere cheese to 9 dl hot Bechamel sauce, mix well. Mix 50 g butter in thoroughly away from the heat and add 1 dl double cream. Prepare a sabayon with 3 egg yolks and add to the sauce. Adjust the seasoning and finish with a little cayenne.

Tomato sauce (200ml) : Melt 25g butter and mix 20g plain flour, cook to a blond roux, stirring frequently. Add 20 g tomato paste, 1 teaspoon salt and 200ml water or stock. Cook for 10 minutes, stirring frequently.

HorseRadish Sauce: Lightly whip 2dl cream and add 40g grated horseradish. Soak 40g fresh white breadcrumbs in milk for few minutes and add to the cream. Add 10ml vinegar, and season with salt and pepper.

Dill sauce (serves one): Prepare a white roux using 20 g butter and 20 g flour. Add 1 spoon of chopped dill and cook for 1 min. Gradually mix 100ml water into the roux. Season with salt, pepper and add few drops lemon juice. Simmer gently for 15 minutes stirring frequently to prevent sticking.