Sauce AntiboiseTips: A versatile sauce especially suited to seafood such as tuna and scallops, it also complements tender cuts of lamb.

Ingredients

 

10 shallots (chopped)

4 cloves garlic (crushed)

250ml olive oil

1 bunch basil (julienne)

1 bunch coriander (chopped)

10 tomatoes (concasse)

30 sliced olives

Seasoning

Method

1.      Sweat down the shallots and garlic in the olive oil without colour until soft and translucent.

2.      Add the rest of the ingredients and seasoning.

3.      Serve immediately.

Américaine sauce

600g	Butter (at room temperature)
200g	Onion (finely chopped)
200g	Shallots (finely chopped)
400g	Carrots (finely chopped)
16 cloves	Garlic (crushed)
1	Bouquet garni
4 tbsp	Tarragon (chopped)
4 tbsp	Chervil (chopped)
100g	Tomato puree
1 kg	Tomatoes (chopped)
100 ml	Armagnac
800 ml	White wine
1.6 lt	Fish stock
	Lobster/crab or fish bones (chopped)
	Salt & pepper

Method

1.      Melt 200g of the butter in a large saucepan & add the bones/shells & cook until no moisture is left.

2.      Add the onions, shallots & carrot & sweat for another 5 mins.

3.      Mix in the tomato purée & cook out for about mins stirring all the time.

4.      Put in the crushed garlic cloves & then flame with the armagnac.

5.      Pour in the white wine & fish stock, scraping any residues from the bottom of the pan.

6.      Add the herbs, bouquet garni & tomatoes, season lightly & cook uncovered for about 30 mins, skimming when necessary.

7.      Pass through fine chinos.

When ready to serve whisk in the remaining butter over a low heat

Aioli

Ingredients

6 cloves	Garlic (crushed)
3-4	Egg yolks
1	Lemon (juiced)
225 ml	Olive oil
225ml	Vegetable oil
1 pinch	Cayenne pepper
	Dash of lemon juice

Method

1.      Place the garlic & egg yolks in a food processor & process.

2.      Slowly pour in the olive oil as if you where making a mayonnaise.

3.      Season with the cayenne & lemon juice.

Parmesan cream

Ingredients

500 ml	Whipping cream
80-100g	Parmesan (grated)
	Salt (to taste)
	Chicken or vegetable stock (optional)

Method

1.      Gently heat the cream to simmering point.

2.      Whisk in the parmesan & slightly reduce.

3.      Adjust the seasoning.

The chicken or vegetable stock is in case of over reducing the cream it can be used to let down the sauce

cheese sauce

60g	Butter
60g	Plain flour
1 lt	Milk
Pinch	Grated nutmeg
6	Egg yolks
100 ml	Double cream
200g	Emmenthal, Gruyere or Cheddar (fine grated)
	Salt & pepper

Method

1.      Melt the butter over a low heat.

2.      Add the flour, stir & cook for 2-3 mins without colouring.

3.      Pour in the cold milk onto the roux, whisking as you bring it to the boil over a medium heat.

4.      When the sauce comes to the boil, lower the heat & cook for 10-15mins.

5.      Season to taste with nutmeg, salt & pepper.

6.      Mix the yolks & cream together in a bowl, then pour the mixture into the béchamel, whisking as you do.

7.      Let it boil for 1 min, then remove from the heat & whisk in the cheese.

Adjust the seasoning & pass through a chinois