top of page
  • Facebook
  • Youtube
  • Instagram
Search

4 Essential Restaurant Sauces

  • Writer: Parma Virk
    Parma Virk
  • Apr 7
  • 1 min read



Makes: 500ml or so

Prep Time: Varies per sauce

Cook time: Varies per sauce


Things you need:


Chicken Jus

  • 500g Chicken wings chopped

  • 2 Tbsp oil

  • 1 Carrot, celery stick, onion diced

  • Herbs as per video plus bay leafs

  • 500ml White Chicken Stock


Sauce Vierge

  • 200ml Olive Oil (can cut with some EVOO)

  • 80g Tomato concasse (2 tomatoes)

  • Juice of 1 lemon

  • 2 Tbsp Basil chiffonade

  • 1 Garlic clove minced

  • 1/2 tsp crushed coriander seed

  • Salt and pepper to taste


Sauce Verte

  • Large bunch of herbs (spinach, parsley, tarragon)

  • 1 Egg yolk

  • 1 Tsp Dijon

  • 150ml Sunflower Oil

  • 100ml Double cream

  • Lemon juice to taste

  • Salt & pepper to taste


Soubise

  • 40g Butter

  • 200g Onions finely sliced

  • 250ml Bechamel

  • 150ml Whipping cream

  • Nutmeg to taste

  • Salt & pepper to taste


Steps

  • Cook each sauce as per video.



 


 
 
 

Comments

bottom of page