Back to Basics
Cream the butter and the sugar together. Add the egg yolks and beat well. Beat the egg whites until they are stiff and dry and fold into the butter mixture. Add the flour, mace, and optional brandy and beat vigorously for 5 minutes. Pour into a deep cake pan or loaf pan and bake in a preheated 325F (160C) oven for 60 to 75 minutes, until a toothpick inserted in the center comes out clean.
BASIC ROUX
It's simple to remember:
1 part margarine/butter
1 part flour
If you use 2 tbsp of margarine/butter use 2 tbsp of flour.
In a small saucepan, melt the butter/margarine on medium heat.
When the b/m is melted, add the flour and stir with a wire whisk, until the flour is dissolved into the b/m.
Continue stirring until you have a paste.
There you have it!! Roux!!!
Medium White Sauce
2 cups milk
3 tbsp maragrine
3 tbsp flour
1/2 tsp salt
1/2 tsp white pepper
Prepare margarine and flour as suggested to make a "light" roux.
Place milk, salt and white pepper in small saucepan. Heat on medium, stirring constantly. I like using a wire whip, and it is a good investment. Do your best not to scorch your creation.
When the milk has almost reached a boil, slowly add the roux to the milk, and stir.
You will notice the milk slowly start to thicken. Continue stiring until you get the desired thickness.
If you do wind up getting a few lumps of flour in the sauce, you can strain the sauce, using a sieve, or china cap, however I've been pretty successful (insert lucky here) to have very seldom needed to strain my white sauce.
Different Thickness
If you wish to make a thinner or thicker sauce, you can adjust the recipe acordingly:
Thin Sauce(for cream soups and light sauces, also for when adding cheese for a cheese sauce)
2 cups milk
2 tbsp margarine & 2 tbsp flour
Medium Sauce(recipe above if you missed it) for country gravy, and thick cream soups
Thick Sauce (for batters such as croquettes and souffles)
2 cups milk
4 tbsp margarine & 4 tbsp flour
Hollandaise Sauce
2 each egg yolks
3 - 4 oz. clarified butter
S.T.T. lemon juice
S.T.T. salt
S.T.T. cayene pepper
Put egg yolks in a stainless steel bowl, add a few drops of water, and mix.
Place the bowl in a water bath of about 160 degrees F. and beat eggs with a french whip until they begin to
Latest Articles