These foundational sauces (Béchamel/Velouté/ Espagnole/Hollandaise/ Sauce Tomat)can each be used to create countless variations, so once you master them, you’ll be able to make a world of sauces! The video also includes useful tips and techniques—possibly the most practical sauce tutorial you'll find!
Ingredients of Béchamel(白醬):
• Milk: 500ml
• Onion: ½
• Bay leaf: 1
• Cloves: 4
• Butter: 30g
• Flour: 30g
• Salt: 1 pinch
• Nutmeg: 1 pinch
Ingredients of Velouté(絲絨醬):
• Butter: 25g
• Flour: 25g
• Fish stock: 500ml
• Salt: 1 pinch
Ingredients of Espagnole(西班牙醬):
• Bacon: 40g
• Onion: ½
• Celery: ½ stalk
• Carrot: ½ small
• Thyme: 2 sprigs
• Butter: 40g
• Flour: 40g
• Tomato paste: 1 tbsp
• Beef stock: 800ml
• Salt: 1 pinch
Ingredients of Hollandaise(荷蘭醬):
• Butter: 150g
• Lemon juice: ½ lemon
• Warm water: 2 tbsp
• Egg yolks: 3
• Salt: 1 pinch
Ingredients of Sauce Tomat:
• Pork fat: 30g
• Onion: ½
• Carrot: ½
• Celery: ½ stalk
• Diced tomatoes: 400g
• Beef/Chicken stock: 300ml
• Thyme: 1 sprig
• Bay leaf: 1
