Sauce Recipes

Tomato Sauce - Yield 1 Litre

Ingredients ;
Onion -230gm
Celery -120gm
Carrots -230gm
Garlic minced -1 tbl
Oilve oil -3 tbl
Butter -2 tbl
Tomato-Chopped -2 kg
Parsley Chopped -2 tbl
Dried Basil -1 tbl
Dried Oregano -1 tbl
Salt& Pepper,to taste -1 tsp

Method

1. Sweat the diced onion,chopped celey, carrot and garlic in the butter and olive oil until translucent.

2. Add the tomato and simmer for 30 minuted.

3. Add the parsley,oregano and basil . Add salt & pepper.

4. Puree the sauce with blender.

Hollandaise Sauce

Ingrdients;

Cidar Vinegar -2 oz
Cracked black peppercorn -1/2 tsp
Water - 4 oz
Egg Yolk - 6
Clarified butter -12 oz
Lemon Juice - 2 tsp
Salt - 1/2 tsp
Pepper - 1/4 tsp

Method

1. Combine the vinegar and peppercorns ; reduce until the liquid has evaprated. Set aside to cool.

2. Add hot water to the reduction.

3. Add the reduction to the egg yolk. In a stainless bowl,whip over simmering water until the yolks ribbon and triple in volume. It should be light and have a firm consistency.

4. Add the warm clarified butter ,whipping constantly.

5. Add lemon juice and season with salt & pepper.