汁酱和汤讲课稿.doc

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=15g1/2 tsp mustard vinegar or lemon juice 1cup=0.24L 1pint=0.47L1 pint olive oil 1夸脱=0.94Lsalt and white pepperVinaigrette 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 juice1 shallot, minced1/2cup white wine vinegar Italian dressing 1cup ketchup 1L olive oil2T lemon juice 0.75L red wine vinegar1/4teaspoon salt 150g red/green pepper1/4teaspoon Tabasco 20g garlic chopped 100g onion chopped 50g parsley chopped Thousand Island dressing450g mayonnaise250g ketchup Raspberry dressing 180g gherkin 250ml red wine vinegar30g fresh parsley 45ml lemon juice3 hard cooked eggs 15g thyme100g 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 stock100g sugar 40ml white vinegar150g Dijon mustard 2L mayonnaise10g L&P sauce 5ml L&P sauce20ml lemon juice 30g chopped garlic10g chopped parsley 1ml Tabasco50g parmesan cheese Lemon dressing Demi-Glace 5g Dijon mustard 2Lbrown veal stock30ml red wine vinegar 2L brown sauce70ml lemon juice 300ml olive oil Salt pepperBasic Roux Standard sachet dEpicesClarified(澄清的) butter: Flour=1:1 3each parsleyVariation:1: white roux 1/2tsp thyme 2 :Pale/blond roux 1each bay leaf3 :Brown roux 1/2tsp black pepper corn cracked 1each garlic crushedBeurre manie Red wine sauce100g butter 1L demi-glace70g 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 pepper115g oil as needed 120ml water5.75L cold water 6pc egg yolk450g mirepoix 340g clarified butter warm180ml tomato paste 2tsp lemon juice1each standard sachet dEpices 1/4tsp pepper salt to tasteVeal jus 3.75L White wine sauce (sauce bercy) 4.5L brown veal stock 60g diced shallots1.8kg veal bones and trims rested 10g butter 450g mirepoix caramelized 250ml dry white wine1each standard sachet dEpices 200ml fish veloute30g cornstarch(生粉水) diluted（稀释）with cold water 10g ice butter 250ml fish stock Pepper sauce Tomato sauce (Napolitana) 2L1T vegetable oil 115g salt pork minced1T bacon, small dice 60g clarified butter/olive oil1 small carrot finely chopped 60g carrot medium dice1 small onion finely chopped 115g onion small dice1 garlic clove crushed 2each minced garlic 1.25cup demi-glace 115g flour4 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 bone1/2cup dry white wine 1each bay leaf 1tsp crushed black pepper corn 1tsp thyme 1T sugar 1tsp salt Mushroom sauce Fresh tomato sauce 1L60g shallot minced 225g onion brunoise (细丁)30g clarified butter 115g celery brunoise225g mushroom trimming 225g carrot brunoise340g clarified butter 1T garlic mashed to a paste2each thyme sprig 90m olive oil 1each bay leaf crumbled 60g butter 8each whole black pepper corn 1.8kg tomato concasse120ml burgundy (伯根地红酒或白酒) 2T parsley chopped1L demi-glace 1T basil chiffonade(chopped)mushroom sliced sauted for garnish 1T oregano chopped 1tsp salt 1/2tsp pepper Bearnaise 600ml (Reduction浓缩物) Lemon beurre blanc1T shallots chopped (lemon butter white)1/2tsp cracked black pepper 60g shallots minced1T tarragon leaves dried 240g dry white wine90ml tarragon vinegar 90ml lemon juice90ml dry white wine 90ml cider vinegar120ml water 240ml heavy cream6pc egg yolk 680g butter softened(温的)340g clarified butter warm 1/2tsp salt2T tarragon coarsely(粗的) chopped 1/4tsp pepper1/2tsp 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 waterB: sauce Moussline 450g white mirepoix Hollandaise: whipped cream=1:1 1pc standard sachet dEpicesC: sauce choron 285g mushroom trimming Hollandaise +tomato paste salt to tasteBolognaise 2L Vegetable stock 3.75L30ml olive oil 60ml vegetable oil 2each garlic minced 115g onion sliced85g onion minced 115g leeks green and white part chopped1L tomato paste 55g celery chopped1.15kg chuck(牛颈 肉) ground 55g green cabbage 1tsp salt 55g turnip chopped1/2tsp pepper 55g tomato chopped15g basil chopped 3each garlic crushed 15g thyme chopped 4.25L cold water 55g carrot chopped 1tsp fennel seeds 3each whole clove 1tsp standard sachet dEpices Chicken stock 3.75L Veloute(原汤) 2LChicken bone cut into 3 inch lengths blanched(飞水) 2.5L white veal or chicken or fish stock5.75L cold water 225g white roux450g mirepoix 1/2tsp salt 1each standard sachet dEpices 1/4tsp pepper salt to taste Bechamel (白汁) 2L White beef stock 3.75L2.375L milk 3.6kg beef bone225g white roux 5.75L cold water60g onion, fine dice smothered(滑炒)in clarified butter 450g mirepoix1/2tsp salt 1NO. standard sachet dEpices1/4tsp white pepper salt to taste1/4tsp nutmeg ground Beef consomm(清汤) 3.75L Bergen(挪威城市名) fish soup 3.75L1each onion Brule(烤糊) 115g carrot dice450g mirepoix 115g parsnip(turnip)1.35kg ground shank(后腿肉) 115g leek dice10pc egg white beaten 115g potato dice340g tomatoes chopped 85g butter4.75L white beef stock 3L fish veloutes1pc standard sachet dEpices 450g cod fillet diced2pc all spice berries(全香果) 340g sour cream1tsp kosher(合适的) salt 2NO. egg yolk1tsp white pepper 15g dill chopped1pc whole cloves 15g parsley chopped 1/2tsp salt 1/2tsp pepper American sauce 4L shell fish stock 3.75L2.5kg lobster(龙虾) shell or prawn shell or mixed 5kg crustacean(甲壳类0 shells200g lobster or king prawn meat 60ml oil 450g mirepoix 450g mirepoix100g leek sliced 90-120ml tomato paste200g tomato paste 4.75L cold water150g white wine 1each standard sachet dEpices4.5L fish veloute 240ml white wine Pork stock White lamb stock 3.6kg pork or ham bone blanched(漂白) 3.6kg lamb bone5.75L cold water 5.75kg cold water450g mirepoix 450g mirepoix1NO. standard sachet dEpices 1each standard sachet dEpices salt to taste Fish fumet(浓味) 3.75L Pesto(罗勒紫苏酱)120ml oil fresh basil5kg fish bone or crustacean shell pinenut toasted450gwhite 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 cheese1each bouquet(芳香) garlic（调味香草素） salt to tasteSeafood Minestrone 3.75L Scotch broth(苏格兰大麦汤) 3.75L150ml white wine 900g lamb 1/3inch cubes(块)30each mussels(青口) 3L white beef stock3L fish fumet 225g barley(大麦)60ml olive oil 1/2tsp salt4each bacon slice chopped 115g carrot brunoise(小丁)15g garlic minced 115g onion brunoise285g leek small dice 115g leek brunoise170g onion small dice 115g celery brunoise115g celery small dice 115g savoy cabbage diced90g tomato paste pepper to taste salt to taste parsley chopped as neededRosemary driedThyme dried1/4tsp pepper Borscht (polish style)波兰式罗宋汤 2each lemon slices 60g butter unsalted2each bay leaf 85g onion julienne115g kidney bean ，red soaked(浸泡) 115g leeks julienne170g Arborio rice(意大利一种米饭) 85g green cabbage julienne570g tomato concasse 85g celery julienne150g shrimps 1.125kg beets(红菜头) fresh julienne150-170g pesto 225g tomato concasse 3.8L white beef stock 455g beef brisket(牛腩) cooked juliennePotato kale soup 3.75L 225g duck breast cooked julienne340g white mirepoix 1NO.standard sachet depices60ml olive oil 1/4tsp fennel seed3.15kg potato cut into