Wednesday, July 20, 2011

Rapid Sauces For Dinner Plates

When you are doing "Fine Dining" most things have a tasty sauce, but in a French kitchen there is a dedicate person called a Saucier is responsible for these tasty concoctions... here are a couple of quick and easy tips to get a light sauce, and a cream sauce:
4:2:1 Chicken Stock : White Wine : Cream.
That is 4 parts low-sodium chicken stock, parts white wine, and if desired 1 part cream.

For each 2 parts chicken stock we sauté 1 medium minced shallot in tbsp. of oil or clarified butter, when it's translucent add 1 clove of minced garlic.  Stir for 30 or 45 seconds and add liquids, then reduce by at least half.  When it's reduce test for salt and pepper.  Add some minced parsley, and spoon over your vegetables, fish, chicken or what ever you need to sauce.

For a variation, I sometimes add a splash of Madeira or Marsala, or the juice of a lemon.

buen provecho

More Later…

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