Beurre blanc SEARED AHI TUNA IN A BEURRE BLANC SAUCE Beurre blanc —literally translated from French as white butter— is a hot emulsified butter sauce made with a reduction ofvinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is not considered either a classic leading or compound sauce.[1]This sauce originates in Loire Valley cuisine. Origin The chef Clémence Lefeuvre (née Clémence Prau) invented beurre blanc, apparently by accident, some time around the beginning of the 20th century. She served this sauce at her restaurant La Buvette de la Marine in the hamlet of La Chebuette in the village of Saint-Julien-de-Concelles situated on the banks of the Loire River a few kilometers upstream from Nantes.Legend holds that she intended to prepare a béarnaise sauce to go with pike but forgot to add the tarragon and egg yolks. Some sources claim that this invention occurred while she worked as a cook for the Marquis de Goulaine at Château de Goulaine. Aristide Briand, long-time Prime Minister of France and Nobel Peace Prize laureate, said at her death in 1932 that her death was a bit like national mourning. Preparation A good beurre blanc is rich and buttery, with a neutral flavor that responds well to other seasonings and flavorings, thereby lending itself to the addition of herbs and spices. It should be light and airy yet still liquid, while thick enough to cling to food. Beurre blanc is prepared by reducing wine, shallots, and herbs, if used, until it is nearly dry. Although not necessary, cream can be added at this point to act as a stabilizer to the sauce. Lemon juice is sometimes used in place of vinegar, and stock can be added as well. Cold, one-inch cubes of butter are then gradually incorporated into the sauce as the butter melts and the mixture is whisked. The sauce can separate by either overheating or cooling. If it heats past 58 °C (136 °F), some of the emulsifying proteins will begin to break down and release the butterfat they hold in emulsion. If the sauce cools below 27 °C (80 °F), the butterfat will solidify. Derivatives of beurre blanc sauce Beurre Rouge, a variant of the beurre blanc sauce, is made by substituting a dry red wine for the white wine and red wine vinegar for the white wine vinegar. Bordelaise sauce PORK FILLET WITH BORDELAISE SAUCE Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace.Sauce marchand de vins (wine-merchants sauce) is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces. The sauce has appeared on US restaurant menus since 1882, if not earlier. New Orleans Bordelaise A Bordelaise sauce in traditional New Orleans cooking is different from the French classical version, although both are available in the city. The basic flavor is garlic rather than red wine and bone marrow. Another sauce called Bordelaise in New Orleans consists of butter, olive oil, chopped shallots, parsley and garlic. This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century. The association of Bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and Spanish sauce. Chateaubriand steak CHATEAUBRIAND STEAK SERVED WITHBÉARNAISE SAUCE Chateaubriand steak (also chateaubriand)is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to a large steak cut from the thickest part of a fillet of beef.In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin,and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wineand shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. Etymology Regarding the chateaubriand steak etymology, the Larousse Gastronomique indicates that the dish chateaubriandwas created by the namesakes personal chef, Montmireil, for the Vicomte François-René de Chateaubriand and for Sir Russell Retallick, diplomats who respectively served as an ambassador for Napoleon Bonaparte, and as Secretary of State for King Louis XVIII of France. An alternative spelling of the Vicomtes surname is Châteaubriant, which term, the Dictionnaire de lAcadémie des Gastronomes indicates, identifies the source and the quality of the beef-cattle bred at the town of Châteaubriant, in the Loire-Atlantique, France. Chateaubriand sauce Chateaubriand sauce is a culinary sauce that is typically served with red meat.It is also sometimes referred to as crapaudine sauce.It is prepared in a series of reductions, and typically accompanies chateaubriand steak. Other dishes, such astournedos villaret and villemer tournedos, also incorporate the sauce in their preparation. Origin The origin of chateaubriand sauce is subject to debate. Some credit its creation to a chef named Monmireil, who prepared it forFrançois-René de Chateaubriand. Others speculate that it originated at the Champeaux restaurant following the publication of de Chateaubriands book, Itinéraire de Paris à Jérusalem (Itinerary from Paris to Jerusalem). Preparation The sauce is prepared with shallots, mushroom, thyme, bay leaf, tarragon, white wine, brown veal stock and beurre maître dhôtel (sweet butter infused with parsley). Additional ingredients may include meat glaze, demi-glace, pan drippings, onion, lemon juice, cayenne pepper, peppercorn and salt.[7][9][10][11] The preparation involves cooking all of the ingredients together except for the brown veal stock and beurre maître dhôtel, until it is reduced by two-thirds of the original content. After this, the veal stock is added in proportions equal to the amount of wine that was originally used before the reduction, and this mixture is then reduced to half its size. The final step is for the mixture to be strained and then topped with chopped tarragon and beurre maître dhôtel. Dishes A common dish is chateaubriand steak prepared with the sauce and served with potatoes. A dish that incorporates chateaubriand sauce is tournedos villaret, in which mushroom caps are filled with the sauce and placed atop tournedos, all of which are placed atop tartlets filled with kidney bean purée. The sauce is sometimes served in a separate side dish, rather than atop meats, such as with the dish villemer tournedos, which is prepared with fried tournedos placed atop fried chicken croquettes, along with tongue, mushroom and truffle. MEUNIÈRE SAUCE SOLE MEUNIÈRE PICATTA WITH CAPERSAND PRAWN Meunière (UK /mɜrniˈɛər/ or US /mʌnˈjɛər/; French [mønjɛːʁ])[1] refers to both a sauce and a method of preparation, primarily for fish. The word itself means millers wife. Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its unelaborate rustic nature. Preparation There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish. In pan frying, oil or a combination of oil and butter is used—up to perhaps 3/4 of an inch deep. Deep frying is done in either a large fry pot or in a stand alone deep fryer. The floured fish is completely submerged in the hot oil. The frying techniques result in a crisper texture, but the sauce will need to be made separately. The sautéed fish will have a softer skin by comparison, but allows for the possibility of creating the sauce à la minute after the fish has been removed by adding fresh butter, parsley, and lemon. Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in anamandine. Creole cuisine Trout meunière and its variation Trout amandine (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby Gulf of Mexico makes the simplicity of the meunière style appropriate. Galatoires claims to sell more Trout meunière amandinethan any other dish. Soft-shell crab and redfish are also often available à la meunière. Oysters en brochette are typically served with a meuniere sauce. Tartar sauce TARTAR SAUCE IS OFTEN SERVED WITH FRIED SEAFOOD. Not to be confused with cream of tartar. Tartar sauce (in the UK, New Zealand and Australia, tartare sauce) is a mayonnaise-based sauce, typically of a rough consistency. It is often used as a condiment with seafood dishes.[1] Composition It is based on mayonnaise (egg yolk, mustard or vinegar, oil) with some extra ingredients. In the UK recipes typically add to the basecapers, gherkins, lemon juice, and tarragon. US recipes may include chopped pickles or prepared green sweet relish, capers, onions(or chives), and fresh parsley.[1] Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard.[2] Paul Bocusedescribes sauce tartare explicitly[3] as a sauce remoulade,[4] in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. History and etymology The sauce and its name has been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars (Ancient spelling in French of the ethnic group: Tartare) from the Eurasian Steppe, who once occupied Ukraine and parts of Russia. Beyond this, the etymology is unclear. An idea of what people in the nineteenth century meant by naming something tartar can be found in a recipe of Isabella Beeton in The Book of Household Management of 1861, recipe no. 481, Tartar mustard, made of horseradish vinegar, cayenne and ordinary mustard. In her recipe no. 503, Remoulade, or French Salad-Dressing, she describes a preparation with tarragon that can hardly be identified with a Remoulade as standardized by Auguste Escoffier forty years later or as it is considered today. But she explains that the tarragon for her recipe of Green Remoulade comes originally from Tartary. In the days of Tsarism, the Russian properties in Asia south of Siberia were frequently called Tartary, especially when an exotic undertone was intended. Sauce Tartare might be a descriptive term for a tarragon mayonnaise named after the origin of the so-called Russian tarragon, which actually is rarely used for culinary purposes. In 1903 Auguste Escoffier gave a recipe for Sauce Remoulade (Rec. No. 130[6]) with both mustard and anchovy essence, but he used only the term Sauce Tartare for it in the rest of the book. This is still common use in Austria and former Austrian regions like Bohemia, where Sauce Remoulade and Sauce Tartare are synonyms on restaurant menus. The German dictionary Langenscheidt, Maxi-Wörterbuch Englisch, 120.000 Phrases of 2002 identifies Tartar(e) Sauce as Remouladensosse. In the early era of the Haute Cuisine from about 1890 to the outbreak of World War I in 1914 minced filet of beef was dressed with Sauce Tartare and served raw as Boeuf Tartare orsteak tartare[7] with regard to the sauces name.[8] Between the World Wars, until today, it came into fashion to serve the dish with regard to the raw unprocessed meat just with the unprocessed ingredients of the sauce. In fact, the Tatars have nothing to do with the sauce or raw beef steaks. Especially in the Haute Cuisine era, dish names were frequently selected from contemporary, fashionable, public issues to gain attention. Chili sauce Chili sauce Fritters served with chili sauce in aramekin A green chili sauce A thick and chunky variety of chili sauce (right) with crème fraîche Chili sauce is a condiment prepared with chili peppers and red tomato as primary ingredients. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet[1][2] or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include sugar in their preparation,[3] such as sweet chili sauce[4] and Thai sweet chili sauce, which adds sweetness to their flavor profile. Chili sauce may have a thicker texture and viscosity when compared to that of hot sauces. Chili sauce can be used as a dipping sauce, cooking glaze[4] and marinade.[5] Sweet chili sauce is used in Thai cuisine,[6] and is also sometimes used in the preparation of sushi.[7] Ingredients Ingredients typically include puréed or chopped chili peppers, vinegar, sugar and salt[8] that are cooked, which thickens the mixture. Additional ingredients may include, water, garlic, other foodstuffs, corn syrup, spices and seasonings.[4] Some varieties use ripe red puréedtomato as the primary ingredient.[3] Varieties Commercial varieties Many commercial varieties of mass-produced chili sauce exist. Some commercially produced chili sauces are canned, with red tomato that is processed into a pulp used as the primary ingredient.[3] The H. J. Heinz Company is one major producer of chili sauces.[9] In the United States, commercially produced chili sauces are assigned various grades per their quality.[10] These grades include U.S. Grade A (also known as U.S. Fancy), U.S. Grade C (also known as U.S. Standard) and Substandard.[10] Criteria in food grading for chili sauces in the U.S. includes coloration, consistency, character, absence of defects and flavor.[10] Onion sauce Pork tenderloin with a dense onion sauce Onion sauce being prepared fornew potatoes . Onion sauce is a culinary sauce that uses onion as its primary ingredient.[1][2] Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white.[1][2][3] Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others.[1] Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to cook or simmer the mixture to create a sauce.[1][2] Some preparations involve frying the onions until they are browned, while others do not brown the onions.[1][2] Onion sauce can be used to complement many foods, such as potatoes and peas, meats, such as pork, duck, rabbit, mutton, and liver, such as calf liver.[1][2][4] Onion sauce prepared with bread crumbs may be used as a stuffing, which can be used in various poultry dishes, such as goose.[1] Cebolada is a Portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient.[5][6] It is used on several Portuguese dishes. Mornay sauce MORNAY SAUCE OVER AN ORECCHIETTE PASTA DISH A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. Usually, it consists of half Gruyère and half Parmesancheese, though some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar.[1] It is often served with seafood or vegetables, and serves as a key ingredient in an authentic Hot Brown sandwich. Etymology Which duc de Mornay, if any, is honored in sauce Mornay is debated: Philippe, duc de Mornay (1549–1623), Governor of Saumur, and seigneur du Plessis-Marly, writer and diplomat, is generally the favored candidate, but a cheese sauce at his table would have to have been based on what we would term a velouté sauce, for Béchamel had not been invented. Sauce Mornay does not appear in Le cuisinier Royal, 10th edition, 1820; perhaps sauce Mornay is not older than the great Parisian restaurant of the 19th century, Le Grand Véfour in the arcades of the Palais-Royal, where sauce Mornay was introduced.[2] In the tout-Paris of Charles X, the Mornay name was represented by two extremely stylish men, the marquis de Mornay and his brother, styled comte Charles; they figure in Lady Blessingtons memoir of a stay in Paris in 1828–29, The Idler in France.[3] They might also be considered, when an eponym is sought for sauce Mornay. Mala sauce A MALA HOTPOT USING MALA SAUCE Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn, chili pepper and various spices simmered with oil. Regarded as a regional dish for Chongqing cuisine and Sichuan cuisine, it has become one of the most popular sauces in Chinese cuisine and spawned many regional variants. Etymology The term málà is a combination of two Chinese characters: numbing (麻) and spicy (hot) (辣), referring to the feeling in the mouth after eating the sauce. The numbness is caused by Sichuan pepper, which contains 3% hydroxy-alpha-sanshool. The recipe often uses dried red peppers that are less spicy than birds eye chili, which is widely used in Southeast Asian cuisines. History The precise origins of the dish are unclear, but many sources attribute its development to night markets in Chongqing that targeted pier workers in the 19th to 20th century.[1] The strong flavour and thick layer of oil helps preserve foods and removes the unpopular smells of the cheap foods, such as solidified blood, beef stomach and kidney, which were usually served to pier workers. Despite the strong flavour by itself, various dipping sauces are often served to make the texture of cooked meat smooth and oily, and the tastes more complicated. Common sauces include sesame oil with garlic, oyster oil, or doufu ru. The sauce is used in a variety of ways, from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu, fried potatoes, and barbecued meat and vegetables. Ingredients The sauce is made primarily of dried chili peppers, chili powder, douban paste, Sichuan peppercorns, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt andsugar. These ingredients are simmered with beef tallow and vegetable oil for many hours, and packed into a jar. Other herbs and spices, such as sand ginger, Angelica dahurica andpoppy seeds, can be added to create a unique flavour. Traditionally, a restaurant hired a chef specializing in making this sauce; the recipes were kept secret to the chef himself. Today, prepared mala sauce can easily be found in supermarkets, and chain restaurants often produce their own sauce on a large scale, while many others still blend their own one. Like curry, there is a constant debate about the best recipe and numerous variations are available on the market. The flavour is spicy, numbing (caused by Sichuanese peppercorn) and salty, mixed with a strong herbal taste which is often described as savory, spicy, complicated and addictive. Sweet bean sauce A SMALL DISH OF SWEET BEAN SAUCE Sweet bean sauce (Chinese: tianmianjiang; also known as sweet bean paste, sweet soybean paste, sweet flour sauce, or sweet noodle sauce) is a thick, dark brown- or black-colored Chinese sauce made from wheat flour, sugar, salt, mantou, and fermentedyellow soybeans (the lees left over from the fermentation of soybeans to make soy sauce). Variations There are many different types of sweet bean sauces depending on the different compositions and the different method of production, and each variation represents the unique local style of a particular region, and even within the same geographical region, different manufacturers produce different kinds of sweet bean sauce. For example, in northern China, the use of sugar is far less than in southern China in terms of the amount added, while the usage of mantou flour as the main ingredient is a much more common practice. Traditionally, in these regions, a good brand of sweet bean sauce is considered top quality when its sweet taste results not from the addition of sugar, but as a direct result of the fermentation of the starches contained in the sauces ingredients. Sweet bean sauce can be found in typical Asian supermarkets under various English names, but with a common Chinese name (甜麵醬). Sweet bean sauces Korean equivalent is the chunjang (hangul: 춘장; hanja: 春醬) used in the dish jajangmyeon (hangul: 자장면; hanja: 炸醬麵). • Chunjang (춘장) (or Choonjang or Chunzang or Choonzang or Chinese soybean paste or Chinese bean paste < HS code: 2103.90.1020 >) Uses Similar to the better known hoisin sauce, sweet bean sauce is sometimes used in dishes such as Peking Duck and as a replacement for yellow soybean paste (黄酱; pinyin: huángjiàng) in zhajiang mian; in Beijing cuisine, yellow soybean paste is the traditional accompaniment for these two dishes. Sweet bean sauce is sweeter than yellow soybean paste, which is saltier.
Posted on: Mon, 03 Nov 2014 10:46:08 +0000
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