Today we inaugurate a new section … walking around the sauces, which are an essential complement to the success of many dishes.
We begin to talk about PARIS SAUCE also known as a Germanic sauce or blonde. Already in 1638, the cook of the court of Louis XIV Francoise Massialot , preparing a pike boiled and served with salsa Germanic .
This delicate sauce is used to season the eggs, offal, boiled chicken, hot appetizers and all the dishes that go au gratin.
Recall that this sauce becomes united with truffles becomes :sauce Villeroy
The Parisian sauce combined with horseradish becomes the horseradish sauce
And so a good recipe for Paris sauce:
- You need to have ready a velvety sauce that is made (40g flour, 40g butter, 1/2 lt. Broth salt and pepper: melt the butter, add the flour and gradually the broth, bring to a boil and cook, stirring for 15 minutes)
- For the sauce over the Parisian velvety sauce , will take 3 egg yolks, 2 lt. of cold broth, 50g of butter, 75 ml.broth handful of mushrooms, 100g of cream, 1/2 lemon, nutmeg, salt and pepper.
- Mix the egg yolks together with the two types of broth
- Pour into a saucepan where you will put the lemon, nutmeg, salt and pepper
- Place the saucepan on the fire now and stir with a whisk adding the creamy sauce and cream
When it will have reached the right consistence pass it through a sieve
- Keep this sauce in a double boiler with a little of melted butter on the surface
SALSA PICCADILLY
Now let’s talk a sauce of easy running, it is good on boiled fish
Ingredients: 50cl very thick mayonnaise, two tablespoons of sour cream, juice of half a lemon, half a teaspoon of fennel seeds, Worcestershire sauce to taste
Combine the mayonnaise with the cream and lemon juice, add the fennel seeds and Worcester, mix together … Done!
MORNAY SAUCE
It is a great sauce for fish, vegetables au gratin, on casseroles of macaroni .
It is believed that was spread by Charles V of France in Paris, thanks to the restaurant Grand Vefour, seems it was named Mornay using the name of Charles and his brother, Marquis of Mornay, regulars of the restaurant.
Ingredients: 50g flour, 50g butter, 60g of grated cheese, egg yolks, nutmeg, salt and pepper, 100ml of cream.
- Melt the butter and add the flour off the heat , put the mixture again on the stove, you begin to pour the milk and mix for about 15 minutes on low heat. Now put the nutmeg, salt and add to the sauce ,Swiss cheese and egg yolks, pepper and cream with a whisk stir gently on very low heat until the sauce reach the right consistency.
