Food Consultancy and Research Kitchen.
Posted in Cooking on Oct 21st, 2008
Sauce Bontemps is a French sauce made with an onion and hard cider reduction, flavoured with paprika and mustard. It goes very well with Steaks, Chops, and Broiled Chicken. It uses the Sauce Veloute Ordinaire mother sauce as a base. Combined with my favourite piece of meat a 200day dry hung grain fed Wagyu Scotch [...]
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 [...]
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 [...]
Xesla Research Organisation © 2012 All Rights Reserved.
