Sauces, Salsas, and Chutneys: James Peterson’s Kitchen Education

Ebook $3.99

Ten Speed Press | Apr 10, 2012 | 150 Pages | ISBN 9781607744016

  • Ebook$3.99

    Ten Speed Press | Apr 10, 2012 | 150 Pages | ISBN 9781607744016

Table Of Contents

Author’s Note

ASSUMPTIONS


Ingredients
Equipment

SAUCES, SALSAS,
AND CHUTNEYS


SAUCES


HOW TO THICKEN A SAUCE
How to make a Roux

BUTTER, CREAM AND EGG YOLKS IN SAUCE MAKING
How to Make Clarified Butter and Ghee

WHITE SAUCES FOR FISH, MEAT
AND VEGETABLES

How to make Béchamel Sauce
Béchamel Sauce
Cream Sauce Base for Fish, Chicken,
or Veal
Box: Mushroom Cooking Liquid

WARM EGG YOLK-THICKENED SAUCES

Seafood “Crème Anglaise”
Emulsified Seafood Sabayons

HOLLANDAISE AND BÈRNAISE SAUCES

Basic Emulsified Egg Yolk-
Butter Sauce
How to Make Hollandaise Sauce
Box: Blender or Food Processor Hollandaise-Style Sauces

BUTTER SAUCES

Beurre Blanc
How to Make Beurre Blanc
Box: Monter au Beurre
Lightened Beurre Blanc

COMPOUND BUTTERS

How to Make Maître d’Hôtel Butter
How to Make Tarragon Butter
How to Make Truffle Butter
Shellfish Butter Sauce Model
How to Make Lobster Sauce with Lobster Shells
Crustacean Butters

BROWN SAUCES
Box: Cooking with Red Wine
How to Make a Brown Mustard Sauce
Bordelaise Sauce
How to Prepare Marrow
Chasseur Sauce
Improved Brown Sauce
Burgundy-Style Red Wine Sauce
(Sauce Meurette)
How to Make Sauce Meurette

SWEET-AND-SOUR BROWN SAUCES
MADE WITH FRUIT


RAGÙ-TYPE SAUCES
Duck Ragù
Bolognese Sauce
Rabbit Sauce

MAYONNAISE
Box: Olive Oil in Mayonnaise
Box: What about Raw Egg Yolks?
Quick Fix for Bottled Mayonnaise
Basic Mayonnaise
Chlorophyll for Green Mayonnaise
Aioli Sauce
Andalouse Sauce
Chantilly Sauce
Curry Mayonnaise
Green Sauce
Gribiche Sauce
Herb Mayonnaise
Hazelnut Mayonnaise
Mushroom Mayonnaise
Mustard Mayonnaise
Saffron Mayonnaise
Suédoise Sauce
Tartar Sauce
Warm Saffron Mayonnaise Sauce for Seafood
Warm Morel Mayonnaise for Chicken
or Seafood
Warm Sea Urchin Roe Mayonnaise

MEDITERRANEAN PASTE SAUCES
Pesto
Box: Storing Pesto
Rouille
Romesco Sauce
Improvising Mediterranean Paste Sauces

VINAIGRETTES

Expanded Basic Vinaigrette
Citronette

VEGETABLE PUREE-BASED SAUCES
Box: Raw Tomato Concassée and Coulis
Tomato Coulis
Cooked Tomato Concassée
Box: Smoked Tomatoes
Barbecue Sauce
Dried Chile Sauces

ASIAN SAUCES

Brown Sauce for Stir-Fries
Ponzu Sauce
Tosa Sauce
Yakitori Sauce
Basic Thai Curry Paste
Vietnamese Fish Dipping Sauce
(Nuoc Cham)

SALSAS
Tomato Salsa
Tropical Fruit Salsa
Guacamole

CHUTNEYS
Sweet, Sour, and Salty Fruit Chutney
Herb Chutney
Sweet-and-Sour Chutney for Deep-Fried Foods

APPENDIXES

COOKING TERMS

THE 10 BASIC COOKING METHODS

Roasting
Box: Convection Ovens
Braising
Box: What about Pressure Cookers?
Poaching
Sautéing
Steaming
Box: Selecting a Steamer
Frying
Grilling
Smoking
Barbecuing
Boiling

BASIC RECIPES AND TECHNIQUES

Barbecued Pork Spareribs
Shrimp Broth
Basic Shrimp Broth for Soups, Stews,
and Sauces
Beef Broth and Pot-au-Feu
Brown Chicken Broth
How to Make Brown Chicken Broth
Celeriac Rémoulade
How to Make Celeriac Rémoulade
Chicken Sautéed in Butter
Chicken Skewers
Chicken with Simplified Mole Sauce
Crème Anglaise
Dashi
How to Make Dashi
“Fake” Meat Jus
Harissa
Japanese Cucumber Salad
Leek Gratin
How to Make Leek Gratin
Sautéed Duck Breast
How to Sauté Duck Breast
How to Cut Vegetable Shapes
How to Make Meat Jus
How to Peel and Seed Tomatoes
Box: Meat Glaze
Bell Peppers and Chiles
How to Peel Peppers
Boiling Eggs
Box: Stages of Doneness
How to Boil Eggs
Bouillabaisse and Bourride
How to Make Bouillabaisse and
Bourride
Bourride
Bouquet Garni
How to Make a Bouquet Garni
Cockles
How to Cook Cockles
Duck Thighs
Slow-Roasted Duck Thighs
Garlic
Roast Garlic Puree
How to Peel, Mince and Crush Garlic
to a Paste
Homemade Vinegar
Vinaigrettes and Salad Sauces
Basic Vinaigrette
How to Make Basic Vinaigrette
Mussels
How to Steam Mussels
Poached Chicken
Poached Chicken with Leeks and Root Vegetables
Pork Stir-Fries
Sweet-and-Sour Pork
How to Make Sweet-and-Sour Pork
Sauces for Duck Breasts
Orange Sauce for Duck Breasts
Berry Sauce for Duck Breasts
Tomatillos
Tomatillo Sauce

CONVERSION CHARTS


ABOUT THE AUTHOR


More eCookbooks by James Peterson

Related Articles

Biographile.com
Back to Top