Tomato Sauce

Despite it's vegetable name, classic tomato sauce has more than one meat product in it. In order to make it vegetarian, use olive oil in place of bacon/salt pork and omit the bones.

1. Render Bacon
2. Sweat mirepoix until it becomes clear. (Do not brown items one or two)
3. Add the rest of the ingredients
4. BTAB, DTAS
5. The sauce is done when carrots are tender
6. Put through a food mill
7. Salt, pepper, sugar and season to taste.

I really like the creole small sauce from this. We had it over omelets and it was delicious.

How to Make a Jus Lie

Jus (juice) lie (thickened) is pan drippings made into a sauce and thickened with a slurry (water + thickening agent such as cornstarch or arrowroot).

Here is one way to create a Jus Lie.

1. Heat pan
2. Add fat
3. Add bones and trimmings
4. Caramelize
5. Add mirepoix (mix dependent of food served) caramelize
6. Add tomato product until loses red coloring
7. Deglaze (using wine, alcohol until au sec)
8. Add juice (can use fruit juices such as apple or apple pieces)
9. Add stock
10. Simmer for 45 minutes
11. Strain
12. Thicken with a slurry of it needs it.
13. Put on a line or freeze

This is called a quick sauce because it only takes around an hour rather than waiting for the juices off of a roast that could take several hours. Serve this sauce over the meat whose bones you used to make the sauce.

This procedure can make either a jus lie or au jus to serve with dishes.

Espagnole Standard Preparation

3 hours estimated cooking time

1. In a sautoire (straight edged sautee pan) melt butter
2. Caramelize carrot and celery
a) add onions later, faster browning
3. Whisk in bread flour and make brown roux
4. Whisk in tomato puree and cook until orangeish brown
5. Deglaze with red wine (whisk) until au sec (almost immediately) cook until redness is out
6. Whisk in stock
7. BTAB, DTAS
8. Add sachet or bouquet garni
9. Simmer until light nape
10. Strain thru chinois
11. Vent
12. Label
13. Date

To make demi glace, take 1 part Espagnole, 1 part beef stock and reduce by half. Espagole is not generally used as a sauce or for making small sauces. Demi-glace is generally used for that. In contemporary kitchens, demi-glace is sometimes replaced by jus-lie.

Espagnole was created in reaction to the French Revolution and increased attention to food cost due to the dissolution of royalty.

Vegetable Stock

1. Sweat Mirepoix in olive oil until onions are clear
2. Add cold water
3. BTAB, DTAS
4. Simmer for 30-45 minutes

Notes:
Do not use leafy grean vegetables, they will cloud the stock.

Court Bouillon Standard Procedure

Court Bouillon is used as a short broth or poaching liquid for fish and shellfish.

1. Add sachet ingredients loose and mirepoix
2. Add equal amounts white wine, white wine vinegar, and lemon juice (1 lemon to a gallon, drop the squeezed lemon in for cooking)
3. Add cold water
4. Simmer 30-45 minutes

*if using to poach shellfish add step 5
5. add 2 oz of salt. The salt will penetrate the shells. BTAB then add whole, intact shellfish.

Fish Fume Standard Procedure

Fish stock can be made in the same manner as white stock, or this procedure can be used for a more fragrant stock. Fish Fume can be used for poaching but court bouillon is used more commonly nowadays.

1. Rinse bones
2. Sweat white mirepoix in a small amount of fat
3. Add bones (cover with parchment lid - fold in quarters, cut in a circle and cut an "x" in the middle to let out steam. put on low heat with no stirring until bones are opaque)
4. Add cold water
5. BTAB, DTAS
6. Skim
7. Add mushrooms, sachet/bouquet garni
9. Simmer 35-40 minutes
10. Strain
11. Vent
12. Label and Date

How to Make a Brown Stock

Brown stocks are made from carmelized bones/vegetables.

NOTE: Do not rinse the bones beforehand. The proteins, etc. already present are an asset when browning.

1. Carmelize the bones

1. spray pan with cooking spray
2. rub with oil
3. brown in an oven at 375 degrees (low temp in case you get busy. Allows for greater leeway)

2. Add tomato product to the bones and brown again. (Will take much less time)
3. Carmelize the mirepoix (same as above)
4. Put the bones in a stock pot
5. Add cold water
6. Degrease the pan
7. Deglaze the pan (putting the pan over heat, pour in wine or other liquid)
8. BTAB/DTAS
9. Skim the impurities
10. Add Mirepoix
11. Add sachet or bouquet garni
12. Simmer
13. Strain
14. Vent
15. Label and Date

Standard Procedure for a White Stock

This has been drilled into my head so many times, I thought I should write it out for reference.

White stock (stock made without carmelization)

1. Rinse bones
2. Add cold water
3. Bring to a Boil/Down to a Simmer
4. Skim protein impurities from the surface.
5. Add mirepoix
6. Add sachet or bouquet garni
7. Simmer for allotted time
8. Strain through a chinois
9. Vent
10. Label and Date