Allemande Sauce Food

HOLLANDAISE SAUCE

Hollandaise Sauce image

This creamy lemon sauce is a standard. Make it just before serving.

Provided by Bob Cody

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

3 egg yolks
1 ½ tablespoons fresh lemon juice
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper

Steps:

Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g

ESPAGNOLE SAUCE

Espagnole Sauce image

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."

Categories Sauce Beef Vegetable Sauté Christmas Simmer Gourmet

Yield Makes about 2 2/3 cups

Number Of Ingredients 10

Ingredients

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf

Steps:

Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).

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