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16
MY
ROUSES
EVERYDAY
MAY | JUNE 2015
the
Culinary Influences
issue
Sauce Tomat
Makes about 10 cups
WHAT YOU WILL NEED
15 pounds ripe tomatoes
¼ to ½ cup lemon juice or red wine vinegar
2
teaspoons Rouses salt
HOW TO PREP
Pulse the tomatoes in a blender or food processor until smooth. Transfer to a
medium saucepan and simmer for 1 hour until soft.
In a medium saucepan, simmer tomatoes for 1 hour. Stir in lemon juice or
vinegar and season with salt.
The local classic
Creole Sauce
is derived from this mother sauce, by
adding onion, bell pepper, cayenne and green onions.
Espagnole Sauce
Makes about 2½ cups
WHAT YOU WILL NEED
¼ cup (½ stick) unsalted butter
1
small carrot, coarsely chopped
1
medium onion, coarsely chopped
¼
cup all-purpose flour
4
cups hot beef stock
¼
cup canned tomato purée
1
celery rib, coarsely chopped
2
large garlic cloves, coarsely chopped
1
bay leaf
Rouses black pepper
HOW TO PREP
In a large heavy saucepan, melt butter over medium heat. Add carrot and onion
and cook, stirring occasionally, until golden, about 7 to 8 minutes. Add flour to
create a roux and cook stirring constantly, until roux is a medium brown, about
6 to 10 minutes.
While roux is cooking, heat beef stock in a medium saucepan over medium
heat. When roux reaches the ideal color, transfer hot stock in a fast stream,
whisking constantly to avoid lumps. Add tomato purée, celery, garlic and bay
leaf, season with black pepper, and bring to a boil, stirring to mix. Reduce heat
and simmer, uncovered, stirring occasionally, until sauce is reduced to about 3
cups, about 45 minutes.
Pour sauce through a fine-mesh sieve into a serving. Discard the bay leaf and
any solids.
The classic
Chasseur Sauce
adds mushrooms, shallots, white wine
and tomatoes.
Lyonnaise
adds onions and white wine vinegar and is
great on grilled meats.
Hollandaise
Makes about 2 cups
WHAT YOU WILL NEED
2
cups distilled white vinegar
2½ teaspoon kosher salt, plus more to taste
3
egg yolks
1
tablespoon plus 1 teaspoon fresh lemon juice
4
teaspoons warm water
¼
teaspoon Crystal Hot Sauce
8
tablespoons unsalted butter, melted
HOW TO PREP
In a large saucepan, bring 16 cups water to a boil over high heat. Add vinegar
and 2 teaspoons of salt, lower heat to medium, and bring to a simmer.
In a blender, combine egg yolks, lemon juice, water, Crystal and remaining salt.
Change to medium speed and slowly drizzle in butter until mixture is emulsified.
Pour sauce through a fine-mesh sieve into a serving. Discard the bay leaf and
any solids.
Turn this into
Béarnaise Sauce
with tarragon and white wine. Or
Mousseline Sauce
, which has folded whipped cream into it. Pair
this with delicate dishes such as fish.