Sauce 4 – Basic Tomato Sauce

Tomato Sauce 1This is a traditional tomato sauce that I have adjusted to reflect a kosher kitchen: meaning that the salt pork and ham bone have been removed, and substituted with an equal amount of olive oil and the use of a beef marrow bone. Should you wish to make the sauce pareve, or vegetarian, you can leave out the bone all together. This recipe will make about 4 cups of sauce.

Ingredients:

4 tablespoons olive oil
2 cups onions, diced
1 cup carrots, diced
1 cup celery, diced
1 clove garlic, minced
2 (796ml) cans crushed tomatoes
4 cups veal or chicken stock
1 beef marrow bone
Kosher salt, to taste
Sugar, to taste
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems
8-10 black peppercorns, crushed

Directions:

Preheat oven to 300°F. Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine. In a heavy, oven-safe Dutch oven, bring the olive oil up to temperature. Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown. Add the tomatoes, the beef bone (if using), the stock and the sachet. Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours. Remove from oven. Remove sachet and bone and purée sauce in a blender or food processor until smooth, working in batches if necessary. Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Creole SauceCreole Sauce

Creole sauce, also referred to as creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Bahamian cuisine and New Orleans cuisine sauce made by sautéeing vegetables in butter and olive oil. It is used in the American south and in Bahamas. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups tomato sauce (see recipe above)
¾ cup chopped onions
¾ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
1 bay leaf
½ teaspoon dried oregano
Zest of 1 lemon*
Kosher salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste

Directions:

In a heavy-bottomed saucepan, sauté the onions, green pepper, celery and garlic until the onions are translucent, about 5 minutes. Add the tomato sauce, bay leaf, oregano and lemon zest. Bring to a simmer and cook for about 15 minutes. Remove bay leaf, season with the salt, pepper and cayenne and serve right away.

* click here for my tips on zesting lemons and other citrus.

spanish sauceSpanish Tomato Sauce

This tomato sauce with a spanish flair can also be refered to as a sofrito – which in Spanish cuisine, consists of garlic, onion, paprika, peppers, and tomatoes cooked in olive oil. While there is no paprika in this recipe, the additions of the the mushrooms and olives add a nice earthy and salty kick. This sauce is great on meats and poultry, or even just over pasta. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups tomato sauce
½ cup sliced mushrooms
½ cup chopped onions
¼ cup diced green pepper
1 clove garlic, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce (or another hot pepper sauce), to taste
½ cup olives (black or green), sliced

Directions:

In a heavy-bottomed saucepan, sauté the onions, green pepper and garlic until the onions are translucent, about 5 minutes. Add the mushrooms and continue to sauté until the mushrooms are soft. Add the tomato sauce, bring to a simmer and cook for about 5 minutes. Season with the salt, pepper, Tabasco and olives, then serve right away.

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Sauce 1 – Velouté Sauce

Veloute SauceVelouté is a base for many popular soups and sauces. This recipe will make around 1 quart of sauce. These are the basic instructions:

Ingredients:

4 tablespoons butter or margarine (preferably clarified)
7 ¼ tablespoons flour
5 cups white stock, cold (chicken, veal, fish, or vegetable)

Directions:

Mix the flour and butter over medium heat in a heavy sauce pan. Cook, stirring frequently, until you’ve made a blond roux. Gradually whisk in COLD stock, stirring constantly to avoid clumps. Bring to a boil then reduce to simmer. Simmer until mixture is reduced to 4 cups (approximately 20 minutes). Strain, if necessary.

Notes:
There’s no need to season velouté… this sauce is a base for other sauces so it should be seasoned according to the small or compound sauce specifications.

Bercy SauceBercy Sauce

The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It’s made by reducing white wine and chopped shallots and then simmering in a basic fish velouté. This recipe will make about 1 pint of sauce.
Ingredients

1 pint fish velouté
¼ cup white wine
2 tablespoons chopped shallots
1 tablespoon chopped parsley
1 tablespoon butter or margarine
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half. Add the velouté, then lower heat to a simmer and reduce for about 5 minutes. Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.

Normandy SauceSauce Normandy

The Normandy Sauce is a classical sauce for fish and seafood made by flavouring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison (click here for information on liaisons). This recipe will make about 2 cups of sauce.

Ingredients:

2 cups fish velouté
¼ cup fish stock
½ cup chopped mushrooms
½ cup heavy cream (or non-dairy creamer)
2 egg yolks
1½ tablespoons butter or margarine

Directions:

In a heavy-bottomed saucepan, melt 1 Tbsp of butter and sauté the mushrooms until soft, about 5 minutes. Add the velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third. In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is called a liaison. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don’t curdle from the heat. Now gradually whisk the warm liaison back into the velouté. Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil. Strain, swirl in the remaining butter and serve right away.

Allemande SauceSauce Allemande

The Allemande Sauce (which is also sometimes called “German Sauce”) is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups veal velouté
¼ cup heavy cream (or non-dairy creamer)
1 egg yolk
Kosher salt and freshly ground white pepper, to taste
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth. This egg-cream mixture is your liaison. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolk doesn’t curdle from the heat. Now gradually whisk the warm liaison back into the velouté. Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil. Season to taste with Kosher salt, white pepper and lemon juice. Strain and serve right away.

Sauce SupremeSauce Suprême

The Suprême Sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. This recipe will make about 1 quart of sauce.

Ingredients:

1 quart chicken velouté
1 cup heavy cream or non-dairy creamer
1 tablespoon butter or margarine
Kosher salt and freshly ground white pepper, to taste
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don’t let it boil. Cover and keep warm. Heat the velouté in a separate saucepan over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. Stir the warm cream into the velouté and bring it back to a simmer for just a moment. Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.