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Stocks and Sauces
Your stocks and sauces will be the foundation of your meals and Chef Jean-Pierre’s recipes run the gamut from gourmet goodies such as Hollandaise and Béarnaise sauces to familiar culinary staples such as chicken stock and basic tomato sauce.
Chapter includes:
| Brown Beef Stock
Chicken Stock ( view recipe )
Roasted Chicken Stock
Brown Sauce (Espagnole)
Bechamel
Mornay Sauce
Basic Tomato Sauce
Wild Mushroom and Cabernet Sauce |
Hollandaise Sauce
Bearnaise Sauce
Roasted Bell Pepper Coulis
Bolognese Sauce
Citrus Butter Sauce (Beurre Blanc)
Mom's White Clam Sauce ( view recipe ) |
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