Chef Andys Technique Class Mother Sauces Recipes

CHEF ANDY'S TECHNIQUES CLASS: CLASSIC BéCHAMEL

Steps:

• What you will need: Saucepan, Whisk, and Wooden Spoon.
• Chef's Note: If you don't have my other recipe on French "mother sauces" click here: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/chef-andys-technique-class-mother-sauces.html?p=4
• The Down & Dirty Recipe ------------------------------------------------ Add the flour and fat to a saucepan and cook, add the liquid, and whisk until thickened... Congratulations, you just made a Béchamel Sauce. Now, here's a bit more detail...
• Start with a Roux: A béchamel sauce begins with the making of a roux (pronounced: roo, like in kangaROO. The "x" is silent).
• To make a roux, you will need fat and flour in a 50/50 ratio, by weight. For this example we'll use clarified butter as our fat, and regular old run-of-the-mill all-purpose flour. For an excellent recipe for clarified butter, check here: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/double-boiler-clarified-butter-with-video.html?p=1
• Chef's Note: Why measure the ingredients by weight? Because a tablespoon of butter weighs more than a tablespoon of flour. We're looking for equal amounts by weight.
• For this example we will use 2 ounces (55g) of clarified butter, and the same amount of flour.
• In addition, we'll need 2 cups (480g) milk (whole fat).
• Chef's Tip: The amount of milk you add will determine the thickness of the béchamel sauce. For this recipe, you could use less or more, depending on what you're looking for in thickness, but more on that later.
• Place the butter into the saucepan over medium heat, and allow it to melt, but do not let it brown.
• Add the flour to the melted butter.
• Use a wooden spoon to mix the flour and fat together into a happy harmony.
• Chef's Note: Why clarified butter? You don't have to use it but... regular butter is 15% water by weight, so the roux will need to be cooked slightly longer to achieve the same results. On the other side of the coin, some chefs like regular butter because they feel the milk solids help to flavor a dark roux. In addition, if you don't remove all the water from the roux when it's cooking it can break a sauce.
• Types of Roux ------------------------------------------------
• White Roux ------------------------------------------------ Cook for just a few minutes until the fat and flour are evenly mixed together and start to froth. You want to cook out the raw taste of the flour, but stop cooking the roux before it starts to turn color. White roux's are used for white sauces that are cream and milk based such as béchamel.
• Blond Roux ------------------------------------------------ Cooked a little longer than a white roux, just until it starts to slightly turn color. A blond roux is used for white sauces that are stock based, such as veloutés.
• Brown Roux ------------------------------------------------ Traditionally used for brown sauces, which are sauces based upon brown-roasted stocks such as the mother sauce espagnol. The key to a good brown roux is to cook it over low heat so that it browns evenly without scorching. A good brown roux will have a rich and nutty aroma, and is great for thickening brown sauces and gravies.
• Chef's Tip: While most recipes on making a roux assume you will be using all-purpose flour, if you substitute other flours the thickening power of the roux will be effected. For example, cake flour has 20% more thickening power than all-purpose flour.
• Chef's Note: The longer a roux is cooked, the less thickening power it will have. A general rule of thumb is that a brown roux has 1/3 less thickening power than a white or blond roux.
• For the making of a béchamel, we need a white roux, so after a few minutes of cooking, remove the roux from the heat, and allow to slightly cool.
• Chef's Tip: A roux can be added to a liquid either warm or cold, but never hot. A sizzling hot roux will separate and break when it hits the liquid, causing lumps and the loss of the roux's thickening power.
• Return the saucepan to the stove over medium heat, and immediately add about half the warm milk to the saucepan, then begin to whisk vigorously.
• Add another half of what's left of the milk, and continue to whisk over the heat, as the béchamel begins to thicken.
• After several minutes of whisking, if the béchamel is still too thick for your needs, add more milk, and continue whisking until the desired thickness is achieved.
• Chef's Tip: Most roux-thickened sauces are slowly simmered for about 20 minutes. This helps to eliminate any starchy taste created by the flour. And remember, this is a slow simmer... after all your hard work; you don't want to wind up burning your béchamel sauce. I HATE it when that happens.
• Chef's Tip: Don't add any salt or pepper, until you know what you're going to be doing with that béchamel.
• Ratio of Roux to Liquid 3 ounces to quart: thin consistency 4 ounces to quart: medium consistency 5 ounces to quart: thick consistency 6 ounces to quart: heavy consistency
• Ratio of Roux to Liquid in Metric 85 grams to liter: thin consistency 113 grams to liter: medium consistency 141 grams to liter: thick consistency 170 grams to liter: heavy consistency
• Chef's Tip: Did you know that you can freeze béchamel? This is handy to know if you make too much and don't want to throw it out, or you may like the idea of keeping some in the freezer for future béchamel needs.
• Chef's Tip: Here in the test kitchen we make up to a gallon of béchamel, and then freeze it. I always make to the thick consistency because I'm not sure what I'll be using it for. When I need it, I pull it out of the freezer, and if it needs to be a thinner sauce, I just add more milk...
• Uses for a Béchamel Thin Consistency: Cream of (just about any kind of) soups. Medium Consistency: Lasagna or other classic creamy pasta dishes. Thick Consistency: Soufflé, Casseroles, Gratins, and Pot Pies. Heavy Consistency: Add some sausage and slow-cooked onions, and spoon directly over some good homemade biscuits... YUMMY.
• Chef's Note: Experiment with flours and with fats. I've done many a roux using bacon grease... mmmmmmm
• Keep the faith, and keep cooking.

CHEF ANDY'S TECHNIQUE CLASS: VELVETING CHICKEN

Steps:

• Chop the chicken breasts into bite-sized pieces.
• In the bowl of a food processor, fitted with an S-blade, or a blender, add the egg white, rice wine, and salt.
• Blend on high, until the mixture is smooth and rather thick, about 60 seconds.
• Add the chicken to a bowl, and then pour the egg mixture over the chicken.
• Toss to thoroughly coat, cover the bowl, and refrigerate for 2 to 3 hours.
• Chef's Tip: Stop by the fridge occasionally and give the bowl a twirl.
• VELVETING THE CHICKEN
• Add the water and peanut oil to a large pot, and bring to a simmer, but not a boil.
• Chef's Note: A simmer is where there are bubbles in the water, but few are actually breaking the surface
• Add the chicken and stir in the liquid until they are almost, but not quite cooked through, about 30 to 45 seconds. Do NOT overcook the chicken.
• Remove the chicken with a slotted spoon, and then drain on a paper towel.
• At this point, you need to begin the stir frying, so make sure you have everything you need to complete your particular dish.
• Chef's Note: What are the Advantages of Velveting Chicken? Velveting chicken prevents it from overcooking and becoming dry. In addition, it also gives the chicken a smooth, velvety texture.
• Chef's Tip: You may have noticed that this method does not incorporate a lot of the ingredients usually seen in a marinade (oyster sauce, soy sauce, etc). Therefore you may have to up your seasoning during the stir fry, to achieve the desired taste.
• Keep the faith, and keep cooking.

BRUNCH ESSENTIALS: TURKEY & BACON SAMMIE'S

Steps:

• PREP/PREPARE
• THE CHEESE SAUCE
• Chef's Note: A Béchamel sauce is very simple to make... it's basically flour, butter, milk, and a few spices. If you want instructions on a basic Béchamel sauce check out my recipe post on Mother Sauces: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/chef-andys-technique-class-mother-sauces.html?r=1
• Chef's Tip: WE DON'T WANT A BLAND SAUCE!. A Béchamel can be anything you want it to be... It's a blank canvas ready to be seasoned. I like to give my Béchamel a bit of a kick with some white pepper, a pinch of salt, and a bit of cayenne. But the overall flavor is up to you. Have fun with it. Just remember that this sauce is carrying a lot of the load for this recipe, so make it tasty.
• Gather your Ingredients (mise en place).
• Add the chopped bacon to a pan over medium heat.
• Cook until beginning to crisp.
• Drain on paper towels, and reserve.
• Chef's Note: Do not drain the bacon fat from the pan, you'll be needing it later.
• Heat the Béchamel over medium-low heat, and add the grated cheddar.
• Stir until the cheese melts into the sauce.
• Add the bacon and stir to incorporate.
• Cover and reduce the heat to low.
• Chef's Note: The heat should be very low... just enough to keep the sauce warm.
• THE SANDWICHES
• Gather your ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 425f (220c).
• Heat the pan with the bacon fat over medium heat, and toast the bread slices, about 2 minutes per side.
• Chef's Note: If you don't want the additional fat of the bacon grease, then just pop the bread into the toaster.
• Line a baking sheet with parchment paper, and place the bread on the sheet.
• Generously coat the bottom slice of the bread with the cheese sauce.
• Add one slice of provolone to the bottom slice of bread.
• Distribute the turkey between the bottom bread slices.
• Add a slice of provolone cheese to the top and bottom bread slices.
• Pop into the preheated oven, and bake until the cheese begins to brown and gets bubbly, about 10 - 12 minutes.
• PLATE/PRESENT
• Serve on a nice plate, and drizzle a bit more of the cheese sauce on top, and maybe a pickle slice, a side salad, or chips. Enjoy.
• Keep the faith, and keep cooking.

ANDY'S COOKING CLASS: HOLLANDAISE SAUCE

Steps:

• Gather your ingredients.
• Melt the butter in a small saucepan over low heat and reserve.
• Chef's Note: You don't have to use clarified butter... If you choose to use regular butter, then allow the butter to melt over medium heat, allow the foaming to subside, and then skim off the foam.
• Add the vinegar, wine, shallots, and peppercorns into a saucepan.
• Reduce the liquid until you have three tablespoons of liquid, after straining.
• Chef's Tip: To extract the most flavor from the shallots and peppercorns, don't boil, but simmer the liquid. The reduction process should take about 20 minutes.
• Add the egg yolks and vinegar reduction to a non-reactive bowl.
• Chef's Tip: If you have a double boiler, you could put the yolks and vinegar into it.
• Whisk until combined.
• Place the bowl over a pot of simmering water, or use your double boiler.
• Continue to whisk (without stopping) until the yolks begin to thicken, about 2 to 3 minutes.
• Chef's Note: The mixture is ready when the whisk begins to leave trails in the yolk mixture.
• Remove from heat.
• Add two tablespoons of the freshly squeezed lemon juice and whisk to combine.
• Begin adding the butter to the mixture a few drops at a time, until it begins to thicken.
• Chef's Note: If you add the butter too fast, the sauce will break. Be patient... slow and easy is the way to go.
• Add the remainder of the butter in a slow steady stream, while you continue to whisk.
• Chef's Note: If the mixture begins to cool, return to the simmer water, and continue whisking from there.
• Add the remaining two tablespoons of lemon juice, and season to taste with the kosher salt, and cayenne pepper.
• To keep the sauce warm, place it in a small container, like a measuring cup, and place that into a pan with warm water. Occasionally stir to keep the sauce smooth.
• Keep the faith... and keep cooking.