Basic Roux
This is more like a formula and can be adapted to many situations.
• 1 part fat, oil or butter ( I never use chicken fat)
• 1 part flour
• 3 parts liquid to make a sauce
Warm fat in a saucepan over medium to high heat and add flour all at once, whisk vigorously. Turn down heat to low medium and cook the flour for at least one minute. Roux can be saved at this point in the fridge.
To make a sauce, add a liquid to the roux. Make sure the liquid is room temperature or cold. Turn up heat slightly and cook until thickened 10 – 15 minutes. From this magical formula you can thicken soup stocks, make gravy, white sauce or cheese sauce.
Mayonnaise
• 1 large egg yoke
• 1 tsp. water
• ½ cup of good quality oil
• Squeeze of lemon
• Seasoning/Herbage
Whisk egg yoke and water in a medium bowl. Pour a few drops of oil in bowl and whisk. Pour the rest of the oil in a slow steady stream while continuing to whisk. I like to put a damp towel under the bowl to help steady it. Stir in the lemon and desired seasoning. You can add tarragon for a French style dish or sriacha for a spicy one.
Hollandaise Sauce
• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne, or favourite herbs
• Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. I like to use my whisk attachment on my hand blender. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Gradually drizzle in the melted butter as you whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Béchamel (White Sauce)
• 60 g. Unsalted butter
• 60 g. Unbleached flour
• 700 ml. Whole milk
• 20 g. grated parmesan
• Pinch grate nutmeg
Melt the butter in a pan over medium-high heat. Turn down the heat and add flour and stir until the mixture cooks for 2-3 min. Gradually add the milk and simmer whisking for 6- 8 min until thickened. Remove from the heat, stir in Parmesan and nutmeg. Use in lasagna, over roasted veg or other tasty dish.
What is your favourite slurpee thing?
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