How to make these sauces?

im wondering how to make sauces such as the white sauce for a steak and prawns dish [surf and turf] or a chicken sauce with garlic and chives…im not sure but I dont think that its the same as a white cheese sauce…

Answer #1

You first have to make a base sauce, then add flavourings to suit each food.

For a white sauce, you want to start with a Béchamel:

Yield: 1 L

1L homogenized milk 50 gr butter 1 onion clouté (see note at bottom) as needed - flour to taste - salt, white pepper, nutmeg

  1. Pour milk into a saucepan, add onion clouté and warm on low heat
  2. In a separate pan, make a white roux**
  3. Add half the milk to the roux, whisking briskly to dissolve, then add remaining milk
  4. On low heat, cook out for about 20 minutes
  5. Season to taste with salt, pepper and nutmeg
  6. If necessary, strain through an etamine (finr strainer) to remove any remaining lumps

Onion Clouté: Make a slit almost through one half of an onion, place a bay leaf in the slit and stud the onion with cloves.

**White Roux: Melt the butter in a saucepan and add the flour, bit by bit, stirring until mixture forms into a ball and pulls away from the sides of the pan. Mixture should look dry but colourless.

Answer #2

I know an easy way to make a good sauce that goes with prawns. Simply mix ketchup and mayonnaise together to make a nice pinkish colour. This works well with prawns and lettuce to make a prawn cocktail. But I wouldn’t advise making this sauce with meats like chicken, pork or beef. This sauce is more of a seafood-type sauce. =o)

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