Black pepper sauce (black pepper sauce):

Ingredients: 10g crushed black pepper, 25g minced dried onion, 25g minced garlic, butter

30g, yellow sauce, 4 tea spoons of brandy, salt little

Practice: Take a clean sauce pot, heat it up and add crushed black pepper and slowly stir-fry, add butter, then add crushed black pepper for a while, then add minced dried onion and garlic, add yellow sauce and cook for about 5 to 6 minutes. Brandy and then add butter, and then black pepper slightly fried for a while, and then add dry minced onion and garlic sautéed together, add the yellow sauce, cook for about 5 to 6 minutes, bump into the soft butter can be.

2. white mushroom sauce (mushroom sauce):

Ingredients: 50g of white mushroom slices, 5g of garlic, 2 table spoons of yellow sauce, little brandy, little butter

Methods: sauté garlic in butter, then add the white mushroom slices and sauté them for a little while, add the yellow sauce and cook them for 5 minutes, then pour in soft butter. soft butter can be.

3. border Nishi juice (sauce bearnnaise):

Application: talegan herb 5g, dry onion 25g, black pepper 5g, red vinegar 100ml, white wine little, 500ml of butter, egg yolks 3 pc, salt little, pansy crumbles little

Methods: red vinegar, talegan herb, dry onion and black pepper crumbles. Make an herb vinaigrette with the red vinegar, tartrazine herbs, dried shallots and black pepper, strain and set aside. Take a clean steel pocket, 3 egg yolks and white wine with foam until creamy, then add the vanilla vinegar, so that all the clear butter beat seasoning and add the fancier crushed can be.

4. white cream sauce (white cream sauce)

Ingredients: butter 100g, flour 250g, fresh milk (cream) 500ml, soup base 1.5 litres, salt-pepper little, spices pc

Methods: with spices, butter, flour fried into the noodle fish, add the soup base and keep stirring so as to not

5. Brown sauce (yellow gravy) ?

Ingredients: stock 30kg, chicken bones (beef bones, beef tendons, etc.) 5kg, onion 1kg, celery 1kg, asparagus 1kg, parsley pc, tanuki grass little, black pepper powder little, tomato paste 5 tea spoons, flour (yellow noodle fishing) 2 tea spoons, brandy little

Methods: First, the various kinds of First, chop up various bones (don't use goat bones or duck bones, etc.) and sauté them lightly, then add a little brandy to aromatize them, and then put them into the oven to aromatize them at 230 degrees Celsius. Sauté the chopped celery, onion and asparagus in oil, add the spices, tomato paste and flour and sauté over a slow fire until reddish-black in color, then sauté the roasted bones, save a little brandy and cook in broth with the tanner's broth, add the crushed black pepper and simmer for 3 hours, then strain and season to taste.