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汁酱和汤精品文档 Mayonnaise色拉酱。蛋黄酱 1OZ=28g 1ib=453g 3 egg yolks 1teaspoon=5g 1tablespoon=15g 1/2 tsp mustard vinegar or lemon juice 1cup=0.24L 1pint=0.47L 1 pint olive oil 1夸脱=0.94L salt and white pepper Vinaigrette Tar tar sauce 1cup olive oil 500g mayonnaise 1/3cup white wine vinegar 60g chopped capers 1/3 teaspoon salt 90g gherkin 1/3teaspoon white pepper 30g chopped onion 30g chopped parsley Cocktail sauce 40g lemon juice 1 shallot, minced 1/2cup white wine vinegar Italian dressing 1cup ketchup 1L olive oil 2T lemon juice 0.75L red wine vinegar 1/4teaspoon salt 150g red/green pepper 1/4teaspoon Tabasco 20g garlic chopped 100g onion chopped 50g parsley chopped Thousand Island dressing 450g mayonnaise 250g ketchup Raspberry dressing 180g gherkin 250ml red wine vinegar 30g fresh parsley 45ml lemon juice 3 hard cooked eggs 15g thyme 100g chopped onion 15g salt Salt pepper 15g garlic chopped 120ml honey Caesar dressing 250g raspberry preserved(保存好) without seeds 350ml olive oil 2Lmayonnaise 200g chopped onion French dressing 50g chopped garlic 150g chopped onion 50g anchovy 0.6L chicken stock 100g sugar 40ml white vinegar 150g Dijon mustard 2L mayonnaise 10g L&P sauce 5ml L&P sauce 20ml lemon juice 30g chopped garlic 10g chopped parsley 1ml Tabasco 50g parmesan cheese Lemon dressing Demi-Glace 5g Dijon mustard 2Lbrown veal stock 30ml red wine vinegar 2L brown sauce 70ml lemon juice 300ml olive oil Salt pepper Basic Roux Standard sachet d’Epices Clarified(澄清的) butter: Flour=1:1 3each parsley Variation:1: white roux 1/2tsp thyme 2 :Pale/blond roux 1each bay leaf 3 :Brown roux 1/2tsp black pepper corn cracked 1each garlic crushed Beurre manie Red wine sauce 100g butter 1L demi-glace 70g flour 两样直接搅 240ml Madeira(马德拉红酒) 85g butter cold, cut into small dice Brown veal stock 3.75L Hollandaise sauce (jus de veau) 60ml cider vinegar（苹果醋） 3.6kg veal bones including knuckles and trim 1/2tsp cracked black pepper 115g oil as needed 120ml water 5.75L cold water 6pc egg yolk 450g mirepoix 340g clarified butter warm 180ml tomato paste 2tsp lemon juice 1each standard sachet d’Epices 1/4tsp pepper salt to taste Veal jus 3.75L White wine sauce (sauce bercy) 4.5L brown veal stock 60g diced shallots 1.8kg veal bones and trims rested 10g butter 450g mirepoix caramelized 250ml dry white wine 1each standard sachet d’Epices 200ml fish veloute 30g cornstarch(生粉水) diluted（稀释）with cold water 10g ice butter 250ml fish stock Pepper sauce Tomato sauce (Napolitana) 2L 1T vegetable oil 115g salt pork minced 1T bacon, small dice 60g clarified butter/olive oil 1 small carrot finely chopped 60g carrot medium dice 1 small onion finely chopped 115g onion small dice 1 garlic clove crushed 2each minced garlic 1.25cup demi-glace 115g flour 4 parsley stems(杆), chopped 2L plum(李子) tomato concasse 1 sprig(小枝) fresh thyme 1L white beef stock 1 bay leaf 480ml tomato puree(番茄浓汤) 1/4cup white wine vinegar 450g pork bone 1/2cup dry white wine 1each bay leaf 1tsp crushed black pepper corn 1tsp thyme 1T sugar 1tsp salt Mushroom sauce Fresh tomato sauce 1L 60g shallot minced 225g onion brunoise (细丁) 30g clarified butter 115g celery brunoise 225g mushroom trimming 225g carrot brunoise 340g clarified butter 1T garlic mashed to a paste 2each thyme sprig 90m olive oil 1each bay leaf crumbled 60g butter 8each whole black pepper corn 1.8kg tomato concasse 120ml burgundy (伯根地红酒或白酒) 2T parsley chopped 1L demi-glace 1T basil chiffonade(chopped) mushroom sliced sautéed for garnish 1T oregano chopped 1tsp salt 1/2tsp pepper Bearnaise 600ml (Reduction浓缩物) Lemon beurre blanc 1T shallots chopped (lemon butter white) 1/2tsp cracked black pepper 60g shallots minced 1T tarragon leaves dried 240g dry white wine 90ml tarragon vinegar 90ml lemon juice 90ml dry white wine 90ml cider vinegar 120ml water 240ml heavy cream 6pc egg yolk 680g butter softened(温的) 340g clarified butter warm 1/2tsp salt 2T tarragon coarsely(粗的) chopped 1/4tsp pepper 1/2tsp salt 1T lemon zest Hollandaise Variation Fish stock 3.75L A: sauce Maltaise 5kg fish bone trimming Hollandaise +zest and juice from a blood orange 4.75L cold water B: sauce Moussline 450g white mirepoix Hollandaise: whipped cream=1:1 1pc standard sachet d’Epices C: sauce choron 285g mushroom trimming Hollandaise +tomato paste salt to taste Bolognaise 2L Vegetable stock 3.75L 30ml olive oil 60ml vegetable oil 2each garlic minced 115g onion sliced 85g onion minced 115g leeks green and white part chopped 1L tomato paste 55g celery chopped 1.15kg chuck(牛颈肉) ground 55g green cabbage 1tsp salt 55g turnip chopped 1/2tsp pepper 55g tomato chopped 15g basil chopped 3each garlic crushed 15g thyme chopped 4.25L cold water 55g carrot chopped 1tsp fennel seeds 3each whole clove 1tsp standard sachet d’Epices Chicken stock 3.75L Veloute(原汤) 2L Chicken bone cut into 3 inch lengths blanched(飞水) 2.5L white veal or chicken or fish stock 5.75L cold water 225g white roux 450g mirepoix 1/2tsp salt 1each standard sachet d’Epices 1/4tsp pepper salt to taste Bechamel (白汁) 2L White beef stock 3.75L 2.375L milk 3.6kg beef bone 225g white roux 5.75L cold water 60g onion, fine dice smothered(滑炒)in clarified butter 450g mirepoix 1/2tsp salt 1NO. standard sachet d’Epices 1/4tsp white pepper salt to taste 1/4tsp nutmeg ground Beef consommé(清汤) 3.75 L Bergen(挪威城市名) fish soup 3.75L 1each onion Brule(烤糊) 115g carrot dice 450g mirepoix 115g parsnip(turnip) 1.35kg ground shank(后腿肉) 115g leek dice 10pc egg white beaten 115g potato dice 340g tomatoes chopped 85g butter 4.75L white beef stock 3L fish veloutes 1pc standard sachet d’Epices 450g cod fillet diced 2pc all spice berries(全香果) 340g sour cream 1tsp kosher(合适的) salt 2NO. egg yolk 1tsp white pepper 15g dill chopped 1pc whole cloves 15g parsley chopped 1/2tsp salt 1/2tsp pepper American sauce 4L shell fish stock 3.75L 2.5kg lobster(龙虾) shell or prawn shell or mixed 5kg crustacean(甲壳类0 shells 200g lobster or king prawn meat 60ml oil 450g mirepoix 450g mirepoix 100g leek sliced 90-120ml tomato paste 200g tomato paste 4.75L cold water 150g white wine 1each standard sachet d’Epices 4.5L fish veloute 240ml white wine Pork stock White lamb stock 3.6kg pork or ham bone blanched(漂白) 3.6kg lamb bone 5.75L cold water 5.75kg cold water 450g mirepoix 450g mirepoix 1NO. standard sachet d’Epices 1each standard sachet d’Epices salt to taste Fish fumet(浓味) 3.75L Pesto(罗勒紫苏酱) 120ml oil fresh basil 5kg fish bone or crustacean shell pinenut toasted 450gwhite mirepoix garlic fresh 285g mushroom trimming olive oil/Bxtrovirain oil(最好的一种榄油) 4.75L cold water salt 1L white wine parmesan cheese 1each bouquet(芳香) garlic（调味香草素） salt to taste Seafood Minestrone 3.75L Scotch broth(苏格兰大麦汤) 3.75L 150ml white wine 900g lamb 1/3inch cubes(块) 30each mussels(青口) 3L white beef stock 3L fish fumet 225g barley(大麦) 60ml olive oil 1/2tsp salt 4each bacon slice chopped 115g carrot brunoise(小丁) 15g garlic minced 115g onion brunoise 285g leek small dice 115g leek brunoise 170g onion small dice 115g celery brunoise 115g celery small dice 115g savoy cabbage diced 90g tomato paste pepper to taste salt to taste parsley chopped as needed Rosemary dried Thyme dried 1/4tsp pepper Borscht (polish style)波兰式罗宋汤 2each lemon slices 60g butter unsalted 2each bay leaf 85g onion julienne 115g kidney bean ，red soaked(浸泡) 115g leeks julienne 170g Arborio rice(意大利一种米饭) 85g green cabbage julienne 570g tomato concasse 85g celery julienne 150g shrimps 1.125kg beets(红菜头) fresh julienne 150-170g pesto 225g tomato concasse 3.8L white beef stock 455g beef brisket(牛腩) cooked julienne Potato kale soup 3.75L 225g duck breast cooked julienne 340g white mirepoix 1NO.standard sachet d’epices 60ml olive oil 1/4tsp fennel seed 3.15kg potato cut into

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