Since we are talking about sauces, let's talk about Demi-glace, a thick juice made of beef bones, which has almost become the originator of half of traditional sauces. The basic method of making sorbet was initiated by French chef August Escoffier (1846- 1935). The menu is not difficult to find, it is nothing more than roast beef bone with small beef soup and some ingredients. However, the difficulty of this juice just corresponds to the movie name of Xingye-Kung Fu. To make this sauce well, you need to turn the beef bones in the oven every 20 minutes, bake them for 5 hours continuously, then put them in the soup and cook them on low heat for 72 hours. The purpose is to make the aroma that goes deep into bone marrow fully volatilize, and then all the collagen in bovine bone is integrated into the soup. Demi-glace made by this method has a strong beef flavor, which is usually not eaten directly with food, but used as the basic juice of other sauces. The natural and mellow beef thick sauce in the chef's wonderful hands has made a French dining table classic.

Mayonnaise sauce (Bomiz juice)

Pomiz juice, recorded in the menu as early as 1836, is a derivative of French and Dutch juice. The name of this sauce comes from the commemoration of Henry IV, so it is named after Beon, the birthplace of the founder of Bourbon Dynasty. The mellow and rich taste of egg milk makes it a perfect match with steak in summer. Pure Pomez juice should be made with warm water of 56-62 degrees, because the temperature of the sauce is only about 30 degrees when serving, which is also called semi-hot juice. Because of its long history, foreign food critics have extremely high requirements for Bomizi juice in restaurants. When Wilson was learning to cook with his tutor in France, he once chatted with a woman of about 50 years old, and found that when she tasted Bomizi juice, she could taste the taste of white wine vinegar on the tip of her tongue, and the milk flavor provided by clear butter could be felt at the root of her tongue. At the end of the chat, I realized that this person had been a Michelin scorer. That harsh taste aesthetic, almost to the extreme, also made me crazy in love for quite a while.

Black pepper sauce

I believe everyone is familiar with the most popular steak sauce, but it still needs to work hard to evaluate the quality of black pepper sauce in restaurants. Authentic black pepper juice must use Demi-glace as the basic juice (in order to save costs, many western restaurants in China use boiled juice powder bought in the market instead of Demi-glace, which is completely incomparable with real sauce). On the basis of Demi-glace, various spices such as freshly ground black pepper, brandy and fresh rosemary are added and boiled slowly. Good black pepper juice has a unique taste. At first, there was a strong smell of black pepper, and when you chewed beef, you could smell a faint brandy aroma. Finally, the mellow roast beef bone and the lubricating feeling of collagen wrapped the beef and slipped into the throat.

Mushroom sauce

Mushroom juice is a big family, with cream as the base. By adding different mushrooms, the unique taste of each mushroom is reflected. In this big family, the most extravagant things are the black truffle juice boiled by French black truffles, the morel juice boiled by morels, and the relatively easy-to-obtain boletus juice. Of course, if you don't have that much money, you just want to taste the sweet and tender mushroom juice. No problem. White mushrooms have been more and more accepted by the public in recent years because of their high cost performance. Mushroom juice is characterized by retaining and highlighting the delicious original flavor of mushrooms. Speaking of which, the taste of literature and art is more or less inevitable. I still remember that my French tutor emphasized to me when talking about mushroom juice that the highest pursuit of making mushroom juice is that every time you take a bite, you will feel as if you are lying on the soft and green forest grass, and naturally growing mushrooms are scattered around you. When he described it, he looked up slightly, closed his eyes gently, and every time he cooked juice, he came face to face.

Five, sauce bordelaise (red wine juice)

If you want to make a bright, smooth and sweet red wine juice, you must choose Bordeaux red wine. "Great Wall" brand dry red wine cannot be used. It is also based on Demi-glace, adding red wine and spices, and finally adding cooked bovine bone marrow to improve the taste. Oh, by the way, authentic red wine juice should be paired with Bassas beef originating in Bordeaux, France. Unfortunately, China did not open the EU beef import, so our domestic partners had to use Angus beef instead. Red wine juice must not be matched with beef, because the fat content of beef is too high. After baking, the taste of butter conflicts with the taste of red wine juice, which will eventually suppress the taste of red wine sauce, contrary to the original intention of adding flavor to food, and red wine juice will become tasteless again.

Blue cheese juice

I know many people can't accept this sauce based on fermented cheese, but I must say that this sauce is really the most brilliant part of French cuisine. Its history, culture and diversity are even indistinguishable from French red wine.