White Sauces are used for the their texture and appearance. You use a white stock (veal, chicken or fish) seasoned with aromatics and thickening using a white roux. White sauces are temperamental and require constant care as they can burn easily.
I learned about seven variations on the white sauce which I share with you now.
Bohemienne which is usually served with cold fish or poached salmon is white sauce based combined with tarragon and it is usually served cold.
Cardinal is usually served with fish, truffles and lobster and is built from white sauce and adding truffles and lobster.
Ecossaise is served with eggs and made by adding eggs to white sauce.
Homard a L’anglaise is predominantly used for fish and contains anchovy essence, diced lobster and a pinch of cayenne.
Huitres is usually served with poached fish and contains oyster.
Mornay is also served with poached fish and contains Gruyere, Parmesan and butter.
Sauce a l’anglaise is a dessert sauce and contains eggs and nutmeg.
Back with Veloute next.
A la prochaine
SDM
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment