French Mother Sauces

Ingredients:

Low-sodium chicken stock or broth

Unsalted butter

All-purpose flour

Steps:

1. In a pan over medium heat, melt four tablespoons of butter

2. Next add four tablespoons of flour

3. Stir until it becomes a loose paste (roux) as this will help it have a velvety texture

4. Slowly pour in chicken stock, (make sure to keep whisking to prevent the flour from lumping)

5. Bring mixture to a simmer, 20-30 min reduce until thick

6. Strain it using cheesecloth/mesh sieve

7. Finished

Ingridents

Onions

Garlic

Carrots

Garni

Bacon

Crushed tomatoes

Chicken stock

Flour

Butter

Shallots

Steps

1. In a pan melt 50g of butter and add 100g of bacon

2. Add in the 100g of carrots and onions, then mix together (let it simmer to remove the water from vegetables)

3. Pour in 30g of flour, mix, and let it simmer for a few minutes

4. Add in the tomato and mix for two minutes (when finished mixing turn off heat and let it cool down for 15 minutes)

5. Add in half the chicken stock and water to the base and stir slowly

6. Add in the rest of the stock and mix until no lumps

7. Turn up heat and add diced tomatoes, garlic, garni, pinch of salt, and hint of pepper, then mix

8. Leave on the side and bring to a boil

9. Stir and place in oven at 160 degrees Celsius for 1 hour

10. Sieve the sauce and then add butter and stir

11. Finished

Ingridents

1.5 L Brown beef stock

50 grams pork belly

50 grams carrots

50 grams onions

300 grams tomatoes

40 grams tomato paste

20 grams mushroom

1 clove garlic

1 bouquet garni

30 grams plain flour

30 grams butter

salt

pepper

Steps

1. In a large sauce pan (on low to medium heat) fry the bacon and butter together for 2 minutes.

2. Add carrots and onions and fry for 2 or 3 minutes.

3. Add the flour in and mix well, leave roux to cook for 6 minutes until light brown

4. Add the tomato paste and let it cook for a minute and cool down

5. in a separate saucepan, pour in all the stock and slowly bring it to a boil. leave the stock to simmer until roux is cold

6. Pour the warm stock over your cold roux stirring slowly with a whisk. When stock is in, bring it to the boil. As soon as it reaches the boil lower you heat to a simmer, add in the chopped tomatoes, the garlic, bouquet garni and mushroom pieces (optional) and stir well.

7. Cover sauce with lid and leave to cook for 2 hours.

8. Sieve sauce and you’re done

Ingridents:

50g unsalted butter

1/4 cup plain flour

2 cups milk

3/4 cup grated cheddar (optional)

pinch nutmeg (optional)

Steps:

1. In a pan, melt butter over medium heat.

2. Add the flour and stir constantly with a wooden spoon, for 2 minutes or until butter and flour form a bubbling paste.

3. Whisk in milk, then bring to the boil. Simmer for 2 minutes, stirring with a wooden spoon, or until slightly thickened.

4. Add cheese, if using, and stir for 1 minute or until melted. Stir in nutmeg, if using. Season.

5. Finished

Ingridents

2 eggs

Lemon juice

Butter

Salt

Steps

1. Crack two eggs and only place yolk in a heat safe bowl

2. Take a pan, place the bowl on top

3. Add lemon juice and Whisk the eggs for a few minutes until fluffy

4. Melt butter on separate pan

5. Add melted butter to egg mixture slowly, and whisk

6. Add a pinch of salt and pepper and mix

7. Finished

White

Blonde

Brown