This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America’s finest kitchens (New York’s Le Bernardin, Boston’s Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including
reductions
,
coulis
(puree),
liés
(starch-thickened),
vinaigrettes
, and
emulsions
are here. Modern “mother” sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Béchamel, velouté, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish
fumet
stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional.
6 page laminated guide includes:
Sauce & Stock Definitions
Modern Mother Sauces
Vinaigrettes, Mayonnaise, Tomato Sauce
Reductions
Simple Stock Reduction Sauces for Red Meat & Poultry
Poached Fruit with Natural Reduction Sauce
Mushroom Cream Reduction for Fried Oysters, Polenta & Pasta
Balsamic Reduction for Fresh Fruit
Classic Mother Sauces
Velouté, Brown Sauce (Espagnole), White Sauce (Bechamel), Hollandaise
Coulis Sauces
Roasted Red Bell Pepper Coulis for Fish or Vegetables
Banana-Cinnamon Coulis for Winter Desserts
Simple Strawberry Coulis for Cakes, Custards, Gelato & Poached Fruit
Italian, Mexican & Other Sauces
Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)
Dips
Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean Dip
Roasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based Dips
Chutneys
Cranberry Chutney, Red & Yellow Plum Tomato Chutney
Spiced Mango Chutney, Pear Chutney with Dates & Almonds
Cilantro-Mint Chutney
Condiments
Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail Sauce
Sriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut Sauce
Dessert Sauces
Vanilla Sauce (Crème Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate Sauce
Master Fruit Coulis Recipe
Stocks
Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)
Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)
Broths
New England Sweet Root Vegetable Broth, New York Carrot Onion Stock
Vietnamese Soup Broth
Food & Sauces Pairing Chart