The document provides recipes for several types of sauces including mayonnaise sauce, Caesar sauce dressing, tartar sauce dressing, cocktail sauce dressing, thousand island dressing, and demiglace sauce. It also describes mother or leading sauces such as bechamel, veloute, demiglace, tomato sauce, hollandaise, and mayonnaise. For each mother sauce, it lists several derived or smaller sauces that are variations on the mother sauce created by adding additional ingredients.
The document provides recipes for several types of sauces including mayonnaise sauce, Caesar sauce dressing, tartar sauce dressing, cocktail sauce dressing, thousand island dressing, and demiglace sauce. It also describes mother or leading sauces such as bechamel, veloute, demiglace, tomato sauce, hollandaise, and mayonnaise. For each mother sauce, it lists several derived or smaller sauces that are variations on the mother sauce created by adding additional ingredients.
The document provides recipes for several types of sauces including mayonnaise sauce, Caesar sauce dressing, tartar sauce dressing, cocktail sauce dressing, thousand island dressing, and demiglace sauce. It also describes mother or leading sauces such as bechamel, veloute, demiglace, tomato sauce, hollandaise, and mayonnaise. For each mother sauce, it lists several derived or smaller sauces that are variations on the mother sauce created by adding additional ingredients.
The document provides recipes for several types of sauces including mayonnaise sauce, Caesar sauce dressing, tartar sauce dressing, cocktail sauce dressing, thousand island dressing, and demiglace sauce. It also describes mother or leading sauces such as bechamel, veloute, demiglace, tomato sauce, hollandaise, and mayonnaise. For each mother sauce, it lists several derived or smaller sauces that are variations on the mother sauce created by adding additional ingredients.
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MAYONAISE SAUCE
2 pcs egg yolks
teaspoon salt teaspoon powdered mustard 1/8 teaspoon sugar 4 teaspoon lime juice or white vinegar 1 cups salad oil 4 teaspoon hot water DIRECTION : Beat yolk,salt,mustard,sugar,pepper,and 1 teaspoon lime juice in a small bowl until very thick and pale yellow.add about cup salad oil,drop by drop,beating vigorously all the while.beat in 1teaspoon each cup lime juice.staering continue ingredient. CAESAR SAUCE DRESSING Ingredients
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1 cup bottled mayonnaise
1/2 cup freshly grated Parmesan
whorchester
Preparation In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudits.
TARTAR SAUCE DRESSING
1 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon minced onion 2 tablespoon lemon juice Salt and papper for taste whorchester COXTAIL SAUCE DRESSING bowl Mayonnaise tablespoon Tomato ketchup 1 pcs Lemon tea spoon Tabasco whorchester Directions : In small combine tomato ketchup,a squirt oflemon,and a dash of Tabasco.chiill and serve. THOUSAND ISLAND DRESSING cup mayonnaise 2 tablespoon tomato ketchup 2 tablespoon sweet pickle relish 2 teaspoon minced onion 2 teaspoon minced garlic 1 teaspoon white vinegar/lime juice 2-3 dashes Tabasco sauce whorchester Direction : Add all ingredient to smaal bowl and mix well.Taste and add additioanal salt if desired.
Refrigerate for aat least an hour to allow the flavors to meld.serve
DEMIGLACE SAUCE 500 Gr tulang sapi 100 gr bawang Bombay 50 gr wortel 25 gr seledry 100 gr butter/mentega(roux) 150 gr tepung/tepung beras(roux) 200gr tomato paste 1 sdm Thyme 1 sdm By leave 1 sdmOregano 1 sdmRosemary 1,2 dl Red wine Cara membuatnya Tulang sapi dipotong menjadi 5-6 cm bagian Potong bawang Bombay,wortel,seledry menjadi mirpooix Panaskan panci/roasting pan dengan sedikit minyak Saut tulang sapi hingga coklat lalu masukan mirpoix Tambahkan tomato paste lalu masukan tepung aduk sampai coklat dan sampai rata tuangkan red wine Tuangkan 2,5 liter air dingin Masukan herb rosemary,thyme,oregano,byleaf didihkan api simmer 4-5 jam Angkat dan saring
Saus dasar dan Saus Turunan (Mothers Sauce / Small Sauce)
Berikut ini merupakan macam-macam saus dasar (Mothers Sauce) beserta dengan turunanturunannya (Small Sauce). Mothers Sauce/ Leading Sauce/ saus dasar meliputi : White sauceBechamel Susu White roux Veloute White stock White roux Brown sauce atau espagnole Demiglace Brown stock/ Estoufade Brown roux Sauce dasar tomat tomato sauce White stock White or blond roux Sauce dasar Butter Holandaise Butter Yolk / kuning telur Sauce dasar minyak selada Mayonaise Minyak selada Yolk / kuning telur Vinaigrette / French Dressing Minyak selada Turunan Sauce Dasar/ Small Sauce : Saus Dasar : Bechamel -Turunan : Cream Sauce Proses : Bechamel + Heavy Cream -Turunan : Morney Sauce Proses : Bechamel + Gruyere Cheese + Permesan -Turunan : Cheddar Cheese Sauce Proses : Bechamel + Cheddar Cheese -Turunan : Mustard Sauce Proses : Bechamel + Mustard Sauce -Turunan : Soubice Sauce Proses : Bechamel + Onion -Turunan : Nantua Sauce Proses : Bechamel + Shrimp Butter + Heavy Cream Saus Dasar : Veloute -Turunan : Poulette Sauce Proses : Veloute + Mushroom -Turunan : Aurora Sauce Proses : Veloute + Tomato Puree -Turunan : Hungarian sauce Proses : Veloute + Onion + Paprika + White Wine -Turunan : Ivory / Albufera Sauce Proses : Veloute + Meat Glace -Turunan : Mushroom Veloute Sauce Proses : Veloute + Mushroom + Lemon Juice -Turunan : Bercy Sauce Proses : Veloute + Shallot + White Wine -Turunan : Herb sauce Proses : Veloute + White Wine + Parsley + Chives + Taragon -Turunan : Normandy Sauce Proses : Fish Veloute + Mushroom -Turunan : Horseradish Sauce Proses : Veloute + Dried Horseradish + Heavy Cream + Mustard + Vinegar
Saus Dasar : Demiglace
Turunan : Bordelaise Sauce Proses : Demiglace + Red Wine + Shallot + Peppercorn + Thyme + Bay leaf -Turunan : Marchand devin Sauce Proses : Demiglace + Red Wine + Shallot -Turunan : Robert Sauce Proses : Demiglace + Onion + White wine -Turunan : Charcutiere Sauce Proses : Robert Sauce + Pickle -Turunan : Chaseur Sauce Proses : Demiglace + Mushroom + Shallot + White wine -Turunan : Mushroom Proses : Demiglace + Mushroom + Shallot -Turunan : Diable Sauce Proses : Demiglace + White wine + Shallot + Cayene -Turunan : Madeira Sauce Proses : Demiglace + Madeira wine -Turunan : Piquante Proses : Demiglace + White wine + Shallot -Turunan : Lyonnaise Proses : Demiglace + Onion + White wine + Vinegar Saus Dasar : Tomato Sauce Turunan : Portugaise Sauce Proses : Tomato Sauce + Garlic -Turunan : Spanish Sauce Proses : Tomato Sauce + Onion + Green pepper + Garlic -Turunan : Creole Sauce Proses : Tomato sauce + Onion + Celery + Green Pepper + Garlic + Bay leaf + Thyme + Lemon Saus Dasar : Holandaise Turunan : Maltaise Sauce Proses : Holandaise + Orange juice -Turunan : Mousseline Sauce Proses : Holandaise + Heavy cream -Turunan : Bearnaise Sauce Proses : Holandaise + Tarragon + Chervil -Turunan : Foyot Sauce Proses : Bernaise + Meat glaze -Turunan : Choron Sauce Proses : Foyot + Tomato Paste -Turunan : Colbert Sauce Proses : Foyot + Reduced White wine -Turunan : Vin Blanc Sauce Proses : Holandaise + Reduce White wine + Fish Stock
Saus Dasar : Mayonnaise
Turunan : Aspic Mayonnaise Proses : Mayonnaise + Aspic -Turunan : Andalouse sauce Proses : Mayonnaise + Tomato ketchup + Capsicum -Turunan : Coctail Sauce Proses : Mayonaise + Tomato Ketchup + Cream + Worchester Shire sauce + Lemon Juice + Brandy -Turunan : Thousand Island Sauce Proses : Mayonnaise + Capsicum + Yolk (dihaluskan) + Tabasco + Chopped Parsley -Turunan : Remoulade Sauce Proses : Tartar Sauce + Anchovy (puree) Saus Dasar : Vinaigrette / French Dressing Turunan : English Mustard Dressing Proses : French dressing + English Mustard -Turunan : French Mustard Dressing Proses : French dressing + French Mustard -Turunan : Lemon Dressing Proses : Vinegar dalam pembuatan French Dressing diganti dengan Lemon Juice -Turunan : Miller Dressing Proses : French Dressing + French Mustard + Yolk + Chopped Garlic + Honey
