New Products
New Products
Sauces de base
Auguste Escoffier is credited with the importance of Spanish sauce, velouté sauce, béchamel sauce and tomato sauce, as well as Hollandaise sauce and mayonnaise. He lists the "great basic sauces" as follows : Spanish, velouté, béchamel, tomato. Escoffier classified Hollandaise sauce as a fille/petit sauce. He placed mayonnaise as a mother sauce for cold sauces.
Sauces...Stocks, stocks and broths...Brown sauces...White sauces...Red sauces...Hot emulsified sauces...Cold emulsified sauces...Compound butters. ..Marinades...Hot-Cold sauces...Other sauces...Essences...
There are 6 products.
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Tomato Sauce Bases
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.
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Poultry soup with veal stock or fish stock
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.
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Hollandaise sauce
Hollandaise sauce
Ingredients:
200 grams of butter
3 egg yolks
1/2 lemon
Salt pepper
Preparation :
Start by squeezing the lemon,. -
- Out-of-Stock
Béchamel sauce
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.
