HOLLANDAISE SAUSE

1 STICK          BUTTER

3 NOS             EGG YOLK

1 TBSP           LEMON JUICE

1 PINCH          SALT

1 PINCH          CAYENE PEPPER

2 TBSP           HOT WATER

METHOD

1.                  MELTED THE BUTTER IN LOW HEAT

2.                  WHISK THE EGG YOLK

3.                  PUT THE LEMON JUICE IN WHISK EGG YOLK AND PUT A PINCHSALTAND CAYENE PEPPER

4.                  PUT IN THE MELTED BUTTER IN  EGG YOLK ,WHISK AND PUT THE HOT WATER IN SAME TIME

5.                  PUT THE SAUSE IN THE SAUSE PAN ANDCOOK IN LOW HEAT I

6.                  WHISK AND READY TO SERVE

TIPS :

 DON’T COOK IN HIGHT HEAT BECAUSE IT WILL MAKE THE SAUSE SCRAMBLE AND  DON’T COOK IN THE LOW HEAT BUECAUSE IT WILL MAKE THE SAUSE WILL SEPARATED

BECHAMEL SAUSE

1 CUP             ALL PURPOSE FLOUR

1 CUP                         BUTTER

3 CUP             MILK

½ NOS            ONION BRULEE ( ONION AND CLOVE )

1 PINCH          SEASONING ( SALT PEPPER )

METHOD

1.                  PUT SOME ALL PURPOSE FLOUR AND BUTTER AND COOK UNTIL MELTED

2.                  PUT SOME MILK AND KEEP THE SAUSE BOILING AND PUT THE ONION BRULEE

3.                  COOK UNTILL  ALL INGRIDIENT THICK

4.                  PUT THE SEASONING

BROWN SAUSE ( DEMI GLACE )

1 CUP                         TOMATO PASTE

1 CUP             CHOP SHALLOT

1 CUP             CHOP CARROT

1 CUP             CHOP SALARY

1 CUP                         OLIVE OIL

METHOD

1.                  MAKE A ROUX ( MELTED BUTTER AND FLOUR )

2.                  SAUTED THE CHOP SHALLOT, CARROT, SALARY ( MIREPOIX )WITH OLIVE OIL

3.                  PUT THE TOMATO PASTE

4.                  PUT THE BEEF STOCK

5.                  PUT THE ROUX IN THE INGRIDIENT AND REDUSE 1 ONE HOUR

6.                  STRAIN ALL  MIREPOIX

VOLOUTE SAUSE

 

1 CUP                   BUTTER            ROUX          

1CUP                    FLOUR

3 CUP                   CHIKEN STOCK

METHOD

1.                  MELTED THE BUTTER AND PUT THE FLOUR

2.                  PUT THE CHIKEN STOCK

3.                  REDUCE UNTILL THE INGRIDIENT THICK

MAYONAISE

3 NOS             EGG YOLK

1 TBSP           MUSTARD

1L                    CORN OIL

1NOS              LEMON

METHOD

1.                  PUT THE EGG YOLK AND WHISK

2.                  PUT A MUSTARD AND KEEP WHISK

3.                  PUT THE CORN OIL SLOWLY UNTILL THE INGRIDIENT THICK

4.                  SQUIEZ THE LEMON JUICE

           

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