Base

Furikake is a Japanese condiment that originated in the 1910s. It was created by a Japanese pharmacist named Suekichi Yoshimaru in Tokyo..

Tomato Sauce Bases

1. Tomato Purée

It is ideal as a base for sauces, but also for stews. Its texture is smooth and homogeneous, and it retains a sweet tomato.

Poultry soup with veal stock or fish stock

Ingredients :
50g butter
50 g of flour
1 Liter of chicken broth with veal stock or fish stock.
1.

Hollandaise sauce

Ingredients:
200 grams of butter
3 egg yolks
1/2 lemon
Salt pepper

Preparation :
Start by squeezing the lemon,.

Béchamel sauce

Béchamel sauce (for 4-6 people)
50 cl (500 g) fresh whole milk
40g butter
40 g of sifted T55 flour
nutmeg, salt and freshly ground.

Fond Blanc De Poultry

Ingredients for 1.5 liters:
1 kg of chicken giblets
1 carrot
1 onion
1 leek
1 chopped shallot
1 bouquet garni

Brown veal stock

Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 tablespoon of concentrated tomato

White veal stock

Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 leek
1 stalk of celery
1.