Paul's Cooking Blog.
Posted in Cooking on Sep 27th, 2008
Over the last few days I have made a White Mother Sauce ( Sauce Veloute Ordinaire ) from the epic cookbook ‘The Saucier’s Apprentice’ by Raymond Sokolov. There are three steps to making it, and each step is in it’s own blog post, This post is simply to join them all together.
Firstly you make a [...]
Posted in Cooking on Sep 27th, 2008
Sauce Veloute Ordinaire ( Ordinary Cream Sauce ) commonly just called Veloute is the white mother sauce used to make a lot of french classic sauces ( Sauce Allemande, Sauce Andalouse, Sauce Aurore, and many more ).
It is made from mixing a Fond Blanc Ordinaire ( Ordinary White Stock ) with a blonde roux. Pretty straight [...]
Posted in Cooking on Sep 27th, 2008
Glace de Viande Blonde ( White Meat Glaze ) is made by reducing a Fond Blanc Ordinaire ( White Stock ) by 75%. This creates a very thick syrup that solidifies when cooled and keeps for a very long time in the fridge.
It’s used in many classic white french sauces, and it’s always a good [...]
Posted in Cooking on Sep 26th, 2008
For my birthday this year I received a number of cookbooks, the most exciting of which is one called ‘The Saucier’s Apprentice’ a book full of classic french sauces. Now to make a french sauce you first have to make a Mother Sauce. There’s two main types, Brown [...]
Posted in Cooking on Sep 24th, 2008
On my todo list for a long time as been a Pho stock. I had lined up the ingredients to make a large veal stock, but unfortunately the necessary veal shins fell through ( apparently they chop the legs off the calves at birth so they stack better in the barn ). In a slump [...]
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