Sauces in French Cuisine. Romeo Brodmann
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Название: Sauces in French Cuisine
Автор: Romeo Brodmann
Издательство: Автор
Жанр: Кулинария
isbn: 9783905834246
isbn:
Liaison / Thickening with Egg Yolk and Cream
1. Separate egg yolk from egg white.
2. Add cream to egg yolk.
3. Mix egg yolk and cream. Subsequently add some of the sauce to be thickened before stirring Liaison into sauce.
1. Separate egg yolk from egg white.
2. Add cream to egg yolk.
3. Mix egg yolk and cream. Subsequently add some of the sauce to be thickened before stirring Liaison into sauce.
BEURRE (Butter)
General rule: Cut butter in required quantity into slices or cubes the size of a thumbnail and ca. 2 mm thick. Fold into the hot sauce (approx. 70 °Celsius), stirring vigorously with a whisk or a blender. This vigorous stirring or whisking method results in a certain degree of homogenization. Do not reheat sauce, this would destroy homogenization and the thickening effect: the butter (milkfat) would separate from the sauce and float on top.
Tip: Add pieces of butter cooled in ice water to hot sauce (ca. 80 °Celsius), carefully, yet constantly, whisking and tossing it until the desired thickness has been reached. Curiously, better thickening results are achieved by gentle stirring and tossing rather than by vigorous whisking.
Foie gras / fattened duck or goose liver: According to taste, butter may be replaced by foie gras de canard (duck) or foie gras d’oie (goose), however, it has to be puréed first and strained through a cheesecloth. See Sauce Rouennaise.
Monter – Mount with Butter
1. Remove prepared sauce from heat, add butter.
2. In the pan, slowly whisk and toss butter into sauce in a circular motion until reaching desired consistency.
1. Remove prepared sauce from heat, add butter.
2. In the pan, slowly whisk and toss butter into sauce in a circular motion until reaching desired consistency.
MONTER – Whisk in Butter
1. Remove prepared and hot sauce from heat, add butter.
2. Add butter to sauce using a whisk, stirring it vigorously, until reaching desired consistency.
1. Remove prepared and hot sauce from heat, add butter.
2. Add butter to sauce using a whisk, stirring it vigorously, until reaching desired consistency.
Sang (Blood)
In the past, stews from roe deer, boar or deer used to be thickened with fresh pig’s blood (blood of other animals is also possible, for instance hare’s blood, if available). This thickening method is rather rare today. The thickening ratio for 1 litre (1 3/4 pt or 4 1/2 U.S. cups) of liquid / sauce: 100 ml (3 1/2 fl oz or 1/2 U.S. cups) of pig’s blood. Freshly slaughtered, stirred blood is the prerequisite. Stir blood into hot, but not boiling sauce, and strain through a cheesecloth. The blood may be mixed with cream in a 1:1 ratio before adding it. Blood reacts similarly to egg yolk when it comes to temperature: the optimum thickening power starts around 80 °Celsius and coagulation begins at 85 °Celsius. Products thickened or rounded off with blood are more delicate, and spoil more quickly, than other products. Unfortunately, fresh pig’s blood as a thickening agent has a bad reputation today.This is totally unjustified because well dosed and subtly used, it provides Sauce Venaison with a marked, velvety consistency and a subtle, but quite unmistakable, flavour and typical colour.
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