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Sauces That Sizzle

March 12, 2012 12:00 PM

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The quality of your sauce can make or break a dish. As a professional chef, you need to set your sauces apart by performing each step in the sauce-making process better than anyone else. Sauces That SizzleFollow these guidelines, using the finest restaurant equipment, and your hollandaise sauce, béchamel sauce, and pesto sauce will have people ordering in no time.

Hollandaise and Bechamel Sauce

The secret to a perfect, classic hollandaise sauce is using a professional grade double boiler to clarify your butter. Add the clarified butter as soon as you take the sauce off of the flame. Use white pepper instead of black to maintain the sauce’s pure color, and add it at the same time as the salt and lemon juice. To spice things up, add the egg yolks to a reduction of white wine with shallots, tarragon, and chervil instead of water. This combination results in an impressive béarnaise sauce.

Accomplishing a memorable béchamel sauce is easy if you make yours a bit flaky. Make sure the flame is extra low as you add flour to the melted butter. Either your base or your milk should be warm and the other cold. Add the milk slowly on the flame, reducing once it boils. Add the spices at this point and wait for it to cook before you add the salt.

Professional Pesto Sauce

If you want to make a pesto sauce your customers will love, add pinenuts to the garlic and salt for a fascinating texture. Pulverize your basil leaves, spices, and pinenuts with a mortar and pestle for best results. Since speed and large batches often factor into restaurant food preparation, though, it may be worth it to take advantage of a food processor instead. Experiment with different amounts of parmesan until the sauce perfectly complements the dish with which it is to be served. Adjust the olive oil based on the purpose of the sauce. If you use it as an appetizer, you want lots of olive oil. Avoid using too much if the sauce is to be a stuffing.

Remember, sauces generally prove to be low-cost, so they can greatly improve your profit margin if you use them correctly. Ensure that you take meticulous care in creating your sauces. Your clients will be delighted and your great reputation will grow.

Posted by Brian Hampton at 12:00 PM

Filed under: RecipesHow-ToGeneralSales BoostingFood Quality

Tags: bernaise sauce, double boiler, hollandaise sauce, how to make bechamel sauce, pesto sauce, restaurant equipment

 
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