Stock, Jus, Sauces

Buerre Blanc

Ingredients

  • 100ml dry white wine
  • 1 tablespoon white wine vinegar
  • 2 shallots, finely chopped
  • 50ml double cream
  • 200g cold unsalted butter, cubed
  • salt, pepper

Fish stock

Ingredients

  • 1 kg of bones and heads from white fish ( sole, turbot, monkfish)
  • 1 white onion
  • 1 celery stick
  • 60g dry white wine
  • 3l water
  • parsley
  • dill
  • bay leaf
  • 40g olive oil

Veal stock

Ingredients:

  • 1.5 kg veal knuckle bones, chopped
  • 2 large onions
  • 2 large carrots
  • 1 celery stick
  • 5l water
  • 2 garlic cloves
  • bay leaf
  • thyme
  • chives

Béarnaise sauce

Choron, Maltese, Mousseline, foyot sauces

Ingredients

For the Tarragon Reduction:
  • 10g fresh tarragon
  • 5g fresh thyme
  • 1 bay leaf
  • 50g black peppercorns
  • 250g shallots (peeled and sliced)
  • 180ml white wine
  • 125ml white wine vinegar