Group 3
Dilag, Jolo
Fajardo, Tracy Gale
Harion, Marie Louisse Anne
Muñoz, John Matthew
Palay, Jasmine
Pineda, Eduard John
Bechamel Sauce
Ingredients:
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3 Tbsp.
butter
3 Tbsp.
all-purpose flour
1 tsp.
paprika
2C
milk
1
bay leaf
Salt and pepper
Procedure:
1. In a saucepan over medium heat, melt the butter. Stir in the flour and cook,
stirring, until blended.
2. In another saucepan, scald the milk. Gradually add it to the roux, beating
constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
4. Add paprika and bay leaf to the sauce. Season very lightly with salt and pepper.
Discard the bay leaf before using.
Espagnole Sauce
Ingredients:
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1 small
1 medium
2 Tbsp.
½ stick
¼C
4C
¼C
carrot
onion
celery
butter
all-purpose flour
brown stock
canned tomato pureè
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1
bay leaf
Procedure:
1. Sauté the onion, carrot and celery in the butter until well browned.
2. Add the flour and stir to make the roux. Continue to cook until the roux is
browned.
3. Gradually stir in the brown stock and tomato pureè, stirring constantly until the
mixture comes to a boil.
4. Reduce heat to simmer and skim the surface. Add the bay leaf and let simmer.
5. Strain through a china cap lined with several layers of cheesecloth. Press on the
mirepoix gently to extract their juices.
6. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a
bain-marie, or cold-water bath for later use.
Hollandaise
Ingredients:
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3
¼C
2 Tbsp
½C
¼ tsp
1/8 tsp
Dash
egg yolks
water
fresh lemon juice
cold butter, cut into 8 pieces
salt
paprika
pepper
Procedure
1. Whisk egg yolks, water and lemon juice in small saucepan until blended.
2. Cook over very low heat, stirring constantly, until mixture bubbles at the edges.
3. Stir in butter, 1 piece at a time, until butter is melted and sauce is thickened.
Remove from heat.
4. Stir in salt, paprika and pepper. Serve immediately.
Tomato Sauce
Ingredients:
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3 Tbsp.
oil
1/3 C.
onion, diced
2 cloves
garlic, minced
1 can
tomatoes
2 Tbsp.
tomato paste
1 tsp.
oregano
1
bay leaf
Salt and pepper
Procedure:
1. Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf,
oregano, garlic, and salt and cook, stirring often, until the onions are soft and
translucent, about 10 minutes.
2. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and
stir constantly until the sauce begins to boil. Lower the heat and simmer for 1
hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot
from burning.
3. Taste and season with additional salt, if desired. Remove the bay leaf before
serving.
Veloutè Sauce
Ingredients:
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3 Tbsp.
3 Tbsp.
2C
butter
all-purpose flour
white stock
Procedure:
1. In a saucepan over medium heat, melt the butter. Stir in the flour and make a
blond roux.
2. Gradually add the hot stock to the roux, beating constantly. Bring a boil, stirring
constantly. Reduce heat to a simmer.
3. Simmer the sauce very slowly. Stir occasionally, and skim the surface when
necessary. Add more stock if needed to adjust consistency.
4. Do not season velouté, as it is not used as is but as an ingredient in other
preparations.
5. Strain through a china cap lined with cheesecloth. zsCover or spread melted
butter on surface to prevent skin formation. Keep hot in a bain-marie, or coldwater bath for later use.