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Know Your Sauces

Types of sauces:
  • Hollandaise: A creamy, tangy combination of egg yolks, lemon juice, butter, salt and pepper. Good with fish, vegetables, poached eggs.

  • Veloute: Chicken, meat or fish stock thickened with a butter and flour roux. Add cream or a squeeze of lemon juice.

  • Caramel: Sugar, corn syrup, lemon juice, cream and butter. Keeps well in the refrigerator.

  • Poaching Liquid: White wine, water, lemon juice, bay leaf, peppercorns, salt and thyme. Poach fish in gently simmering liquid for 7 to 8 minutes.
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