Bearnaise Sauce
For 600ml.
Ingredients
- Shallots, chopped – 1tbsp
- Peppercorns – cracked – 1/2tsp
- Tarragon leaves, dry – 1 tbsp
- Tarragon Vinegar – 90ml.
- Dry white wine – 90ml.
- Water – 90ml.
- Egg Yolks – 6 EA
- Clarified butter, warm – 340 gms.
- Tarragon, fresh, chopped – 2 tbsp.
- Chervil, fresh, chopped – 1 tbsp.
- Salt – To Taste
- Combine the shallots, peppercorns, dried tarragon, vinegar and wine. Reduce to Sec.
- Add the water to the reduction; strain if desired.
- Combine the reduction and the egg yolks in a stainless steel bowl.
- Whip over a double boiler until the yolk form ribbons (sabayon consistency) and triple in volume. They should be light, but firm.
- Add the clarified butter gradually, whipping constantly.
- Add the chopped tarragon and chervil; adjust the seasoning.
Marinara Sauce
For 1.875 Litres
Ingredients
Olive Oil – 30 ml.
Onions Minced – 225 gms
Garlic cloves,minced - 4 EA
Tomato Concasse – 3500gms
Tomato Puree – 600ml
Basil Fresh Chopped – 1/2 Cup
Oregano Fresh Chopped – 1tbsp
Method
- Sweat the onions in the olive oil until they are translucent.
- Add the garlic and saute it until aroma is apparent.
- Add the tomato concasse, tomato puree and oregano to the onions.
- Simmer the mixture to achive a heavy consistency.
- Add the basil and adjust the seasoning.
Tomato Sauce
For 3.75 Litres
Ingredients
Clarified Butter -60 gms
Olive Oil -60 gms
Carrot Diced -60 gms
Onion Minced -120gms
Garlic Cloves Minced -2EA
Flour (Optional) -120 Gms
Tomato Concasse -3 Kg
White Beef/ ChickenStock -1Ltr
Tomato Puree -500 ml.
Bay Leaf -1EA
Thyme Sprig -1EA
Sugar -1tsp
Salt&Pepper -To taste
Method
- Heat the clarified butter and olive oil.
- Add the carrots and minced onion.
- Saute for a while.
- Add the minced garlic and saute till the aroma is apparent.
- Add flour and cook for 5 minutes.
- Add tomato concasse, Stock and tomato puree.
- Put the bay leaf, thyme and sugar.
- Simmer for 1hour 30 minutes or cook in the oven at 300 degree F. for the same time.
- Remove the bay leaf and thyme sprig.Puree the sauce in the foodprocessor.
- Strain througha a fine strainer.
- Return to pan adjust consistency using stock.
- Season the sauce