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22 Cards in this Set
- Front
- Back
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What is the formula for 1 Gallon of Brown Sauce?
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1 gallon brown stock
4 lbs roasted bones and trim 1 lb Flavoring Ingredients (Mirepoix, etc.) 4 oz Tomato Paste 12 oz - 1 lb roux or 1oz arrowroot or other pure starch Finishing Flavors |
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What is the method to make brown sauce?
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1. Sweat Aromatics in Fat
2. Add Tomato Paste and cook until rusty brown, about 1 minute. 3. Add Stock and bring to simmer. Simmer for 1 - 4 hours until flavor is developed. Skim as necessary. 4. Whisk Roux into the stock. 5. Add finishing flavors. Simmer additional time until it is flavored to liking. 6. Strain. |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Bigarade |
Bigarade:
Base: Brown Sauce Flavors: Carmelized sugar diluted with vinegar, orange and lemon juices. Finished: Finely julienned orange and lemon zests. Served With: Feathered Game and Duck. |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Bordelaise |
Bordelaise:
Base: Brown Sauce Flavors: Red Wine, Shallots, Peppercorn, Thyme, and Bay Leaf. Finished: Lemon Juice, Meat Glaze, and diced or sliced Poached Bone Marrow Served: Grilled Red Meats |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Bourguignonne |
Bourguignonne
Base: Brown Sauce Flavors: Red Wine, Shallots, Thyme, Parsley, Bay Leaf, and Mushrooms. Finished: Whole Butter, and a pinch of cayenne pepper. Served With: Eggs or Beef |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Bretonne |
Bretonne
Base: Brown Sauce Flavors: Onions, Butter, White Wine, Tomatoes, and Garlic. Finished: Pinch of coarsely chopped Parsley. Served With: Green Beans a la Bretonne. |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Chasseur / Huntsman's |
Chasseur / Huntsman's
Base: Brown Sauce Flavors: Mushrooms, Shallots, White Wine, Brandy, and Tomatoes Finished: Butter and Herbs (Tarragon, Chervil, and/or Parsley) Served With: Beef and Furred Game |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Chevreuil |
Chevreuil
Base: Brown Sauce Flavors: Poiverade Sauce(Mirepoix, Game Trim, Bay Leaf, Thyme, Parsley, White Wine, Peppercorns) with Bacon added to the Mirepoix (Omit Bacon for feathered game); Further simmered and skimmed adding a little Red Wine Finished: Pinch of Sugar and Cayenne Pepper. Served With: Beef, Feathered and Furred Game. |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Diane |
Diane
Base: Brown Sauce Flavors: Mirepoix, Game Trim, Bay Leaf, Thyme, Parsley, White Wine, and Peppercorns. Finished: Butter, Whipped Cream, and small crescents of Truffle and cooked egg white Served With: Feathered or Furred Game |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Financiere |
Financiere
Base: Brown Sauce Flavors: Madeira Wine, and Truffle Essence Finished: None Served With: Beef |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Genevoise / Genoise |
Genevoise / Genoise
Base: Brown Sauce Flavors: Mirepoix, Salmon Trim, and Red Wine Finished: Anchovy Essence, and Butter Served With: Salmon and Trout |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Gratin |
Gratin
Base: Brown Sauce Flavors: White Wine, Fish, Shallots, and Parsley Finished: None Served With: Sole or other White Fish |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Italienne |
Italienne
Base: Brown Sauce Flavors: Tomatoes, and Ham (omit if served with fish) Finished: Tarragon, Chervil, and Parsley Served With: Poultry or Fish |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Matelote |
Matelote
Base: Brown Sauce Flavors: Red Wine, Mushrooms, Fish, Parsley, and Cayenne Pepper Finished: None Served With: Eel |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Mushroom |
Mushroom
Base: Brown Sauce Flavors: Mushrooms and Butter Finished: None Server With: Beef, Veal, and Poultry |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Poiverade |
Poiverade
Base: Brown Sauce Flavors: Mirepoix, Game Trim, Bay Leaf, Thyme, Parsley, White Wine, and Peppercorns Finished With: Butter Served With: Furred Game |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Regence |
Regence
Base: Brown Sauce Flavors: Red Wine, Mirepoix, Butter, and Truffle Finished: None Served With: Furred Game |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Charcutiere |
Charcutiere
Base: Brown Sauce Flavors: Sauce Robert (Onions, Butter, and White Wine) Finished: Julienned Cornichons Served With: Smoked Pork |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Sauce Robert |
Sauce Robert
Base: Brown Sauce Flavors: Onions, Butter, and White Wine Finished: Pinch of Sugar and English Dry Mustard, Diluted Served With: Grilled Pork |
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Name the Base, Flavors, Finishes, and what the following sauce is served with:
Zingara |
Zingara
Base: Brown Sauce Flavors: Shallots, Bread Crumbs, and Butter Finished: Parsley and Lemon Juice Served With: Veal or Poultry |
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What is the Formula for 1 Gallon of White Sauce?
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1 Gallon Flavorful Liquid (White Stock or Milk)
12 oz to 1lb white or blond roux Flavoring Ingredients and Aromatics (Sachet, Mirepoix, etc.) |
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What is the Method for White Sauce?
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1. Sweat Aromatics in Fat
2. Add Liquid and Simmer until flavor is developed to liking. 3. Whisk in roux to thicken. 4. Add any finishing seasonings and simmer until incorporated to liking. 5. Strain |
