Soups Stocks & Sauces

My last class was Soups Stocks & Sauces.
I really owe it all to working at the Sequioa. I felt like i had a lot of knowledge that really carried me through that class. We made stocks everyday. A different soup everyday and a couple different sauces. My favorite on is probably the mornay sauce. Which is pretty much the best sauce ever to make mac n cheese. i am
going to give you the recipe and all the recipes that you will need to get there. Try it i promise you will love it.

Clarified Butter

Yield: 12 oz

1 lb Butter

MOP

1.         Heat butter in a heavy bottomed pan over medium heat. 

2.         Simmer slowly until particles on the bottom of the pan begin to brown and the melted butter turns clear.

3.             Strain through a mesh basket strainer lined with several layers of DRY cheesecloth.

Basic Roux

Approximatly equal parts clarified fat & flour

MOP

1.         Weight the needed clarified fat (half of the weight of roux needed)

2.         Heat clarified fat in a heavy bottomed pan over moderate heat. 

3.         Add the flour off the heat and bring to the consistency of wet sand.

            White Roux:

Stirring constantly, cook over low heat until the roux is a very pale ivory, for approximately 5 minutes.

Blond Roux:

Cook the roux for an additional 2 minutes until it turns very pale gold.

Brown Roux:

Continue to cook the roux until it is a bit paler than peanut butter and has a pronounced nutty aroma.

Bechamel

Yield: 1 cup                                                                  Yield: 2 cups

1 onion cloute – 1/8 of an onion spiked with                     1 onion cloute – 1/8 of an onion spiked with 2 cloves

2 cloves & bay leave                                                                   2 cloves & bay leave

10 oz                milk                                                      20 oz                milk

1 oz white roux made with clarified butter             2 oz                  white roux made with clarified butter

Salt                                                                              Salt

White Pepper                                                                White pepper

(***Nutmeg TT, optional)

MOP

1.         Scald milk with onion cloute.  Remove cloute.

2.         While milk is scalding, make white roux.  Temper roux into hot milk.

3.         Simmer until sauce has achieved desired properties and starchy taste is gone.

4.         Season with salt and white pepper, nutmeg is added to basic béchamel.

5.         Strain in a mesh basket strainer.

****onion cloute & onion pique= same thing, onion studded with clove & bay leave

Mornay

Yield: 1 cup

1 cup                béchamel

2 1/2 oz                        heavy cream

1 1/2 oz                        Parmesan cheese, grated

1 oz                  Swiss cheese, grated

1/4 oz               Gruyere cheese, grated

(Weigh cheese on scale)

MOP

1.         Heat béchamel and cream.

2.         Whisk in cheese, a little at a time.  Heat just enough to melt cheese.

3.         Check seasonings.

4.         If necessary, strain through a mesh basket strainer.