1, black pepper sauce (black pepper sauce): Ingredients: crushed black pepper 10g, 25g of dry onion, 25g of garlic, 30g of butter, Brown Shaoji 25og, brandy 4 tea spoons, salt little.
2, practice: take a clean sauce pot, heat up and add the crushed black pepper slowly sautéed incense, save a little bit of brandy and add butter. Brandy after adding butter, and then crushed black pepper slightly fried for a while, and then add dried minced onion and garlic together, add Brown Shaoji, cook for about 5 to 6 minutes, bumped into the soft butter can be.
1, mushroom sauce (mushroom sauce): Ingredients: 50g white mushroom slices, garlic 5g, Brown Shaoji 250g table spoons, brandy little, butter little Practice: butter sautéed garlic, then add white mushroom slices stir fry for a while, save brandy and add Brown Shaoji cook for 5 minutes, add soft butter can be.
2, the edge of the Nishi juice (sauce bearnnaise): Ingredients: his root herbs 5g, dry onion 25g, black pepper 5g, red vinegar 100ml, white wine little, 500ml of butter, egg yolks 3 pc, salt little, Fanshi crushed little Practice: red vinegar, his root herbs, dry onion and black pepper grains are cooked into the herb vinaigrette, after straining with the red vinegar, his root herbs, dry onion and black pepper grains. Make an herb vinaigrette with the red vinegar, tartragon herbs, dried shallots and black peppercorns and strain. Take a clean steel bowl, will be 3 egg yolks and white wine together with foam until creamy, and then add the vanilla vinegar, so that all the clear butter beat seasoning and then add pansy crumbles can be.
3, white sauce (white cream sauce): ingredients: butter 100g, flour 250g, fresh milk (cream) 500ml, soup base 1.5 litres, salt - pepper little, pc of leaves Practice: with the leaves, butter, flour, fried into the noodle fish, add the soup base and keep stirring so as not to block, and then add the fresh milk after the boil, filtered and seasoned. Strain and flavor to taste. Various uses of white sauce depends on a variety of different soup base to decide, plus the thin and thick blend, but also depends on what needs to be used in the method.
4, Brown Shaoji (Brown sauce): Ingredients: soup 30kg, chicken bones (beef bones, beef tendons, etc.) 5kg, onion 1kg, celery 1kg, carrots 1kg, 2 pieces of parsley, 2 tablespoons of black pepper, 2 barrels of tomato paste flour (yellow noodles) 2 tea spoons, brandy little.
5, practice: first of all kinds of bones and other chopped (do not use sheep or duck bones, etc.) slightly fried incense, save a little brandy burn incense, and then put it into the Bureau of the stove with 230 degrees Bureau incense. Chopped celery, onions, asparagus fried in oil, add the aromatic leaves, tomato paste, flour together with a slow fire until reddish-black, and then the burnt bones together to fry a little bit, and then save the brandy wine and then cook with a large soup, add the tangy grass, crushed black pepper together to cook for 3 hours, filtered and adjusted can be.