Ingredients
Hollandaise
- 1C clarified butter
- 3 egg yolks
- Pinch or dry mustard
- ½tsp lemon juice
- Dash of Tabasco, (or your favorite hot sauce)
Velouté
- 12Tbsp butter
- 12Tbsp AP flour
- 2qts chicken stock/broth
- ½tsp white pepper, (or more to taste)
- ½tsp Kosher salt, (or more to taste)
Bechamel
- 10Tbsp butter
- 10Tbsp AP flour
- 8C milk, whole
- 3tsp Kosher salt
- ½tsp nutmeg, ground
Espagnole
- 8oz carrot, peeled & rough chopped
- 10oz yellow onion, rough chopped
- ¾C butter
- ¾C AP flour
- 8C beef stock/broth
- 1C tomato puree
- 6 cloves garlic, minced
- 4 ribs celery, washed & rough chopped
- 2 Bay leaves
- 1tsp black peppercorns
Tomato
- ½C olive oil, pomace
- 6 medium sized carrots, peeled & rough chopped
- 2 medium onion, peeled & rough chopped
- 4-28oz cans whole peeled tomatoes
- 6 cloves garlic, minced
- 1Tbsp Kosher salt
- 2tsp sugar, granulated
Purelife Living
