Fish Velouté Sauce
Veloute is one of five mother sauces of classical cuisine.
- 6 cups fish stock
- 50 g clarified butter
- 50 g all purpose flour
This sauce is traditionally made by reducing white wine and chopped shallots (small onions), and then simmering in a basic fish veloute.
- 475ml fish velouté
- ¼ cup white wine
- 2 tbsp. chopped shallots
- 1 tbsp. chopped parsley
- 1 tbsp. butter
- Lemon juice, to taste
Making your own home-made mayonnaise can be a lot more gratifying than purchasing it at the store. This is a basic mayonnaise recipe that can be tweaked by adding ingredients such as garlic, chilli, anchovies or herbs like dill, chives, tarragon or parsley.
- 2 egg yolks
- 2 tsp Dijon mustard
- 375ml Canola oil
- A little lemon juice or a splash of white wine vinegar
- Salt and white pepper
Once you’ve created some home-made mayonnaise, you can use this as a base for a Marie Rose sauce. A great accompaniment to juicy prawns, or as a dip served with crispy battered fish fingers.
- 4 tbsp. home-made mayonnaise
- 3 tbsp. tomato sauce (All Gold)
- A few drops of Worcestershire Sauce
- A few drops of Tabasco Sauce (Optional)