Seven Magical Sauces

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Transcript

00:00Here's all the sauces you can make from my favourite mother sauce, bechamel.

00:03First we can go in with the butter. Once your butter's melted we're going to go in with equal

00:06quantities of plain flour. Mix that together and we're going to cook this out for five to

00:11ten minutes until you have a sandy consistency. This process is called making a roux. Once your

00:16roux resembles the consistency of wet sand you're now ready to heat up your milk. Remove the roux

00:21from the stove. You're going to place your milk into a pan and bring it up so it's hot. Ensure

00:26you do not boil it because this will change the flavour. Place your roux back onto the stove.

00:30Adding the milk hot is going to help to achieve a smoother consistency on the sauce. Small amounts

00:35at a time, mixing it in on a low heat. When the milk is incorporated then you can add more. If you add

00:41all the milk at once you'll have a very lumpy consistency. You can add flavourings into milk.

00:46Traditionally you'd add an onion studded with clove. So now it's like almost incorporated,

00:50now I'm going to use the whisk. Season with salt. So this is a super plain, super simple,

00:57classic bechamel sauce. We're going to turn this into six different variations. This is

01:01Mornay sauce or cheese sauce. We're going to place our bechamel on a low heat and we're going to add

01:06some Gruyere cheese and some cheddar cheese. So we're just going to beat the cheese into the sauce

01:11on extremely low heat. If it gets too hot just turn it off. The traditional Mornay is just Gruyere but

01:16we've added Gruyere and cheddar. You can play around with other cheeses and just keep beating in that

01:20cheese until it's fully incorporated into the sauce. To serve I'm going to pipe my sauce onto

01:24some bread followed by some ham and cheese. I'm going to grill this and then you have a delicious

01:29croque monsieur. This is sous-viste sauce. For the sauce I'm going to sweat down some onions.

01:33Doesn't matter how you cut them because we're going to blend it once it's cooked. Once the onions are

01:36soft we're going to transfer them to the blender followed by our bechamel sauce. After blending it,

01:41it should be a smooth silky consistency. I'm plating this with a lamb skewer and

01:45a drizzle of hot honey. This is a mustard sauce. So we're adding the mustard into the bechamel along

01:50with some pepper. Finally some tarragon to finish. Mix until combined. I'm plating this with some

01:56chicken and a drizzle of rated oil. Next up sauce Aurora. We're going to take our tomato passata and

02:01add it to our bechamel about 20%. I'm mixing this with pasta for a simple rose sauce. Drizzle with oil

02:08and garnish with basil leaves. This is horseradish sauce. I'm going to add some fresh grated horseradish,

02:13some creamed horseradish, black pepper and a touch of vinegar. I'm plating this sauce with a steak.

02:19Drizzled with a little oil and finished with molten salt. This is parsley sauce. We're going to start

02:24off adding some lemon juice to our bechamel. Next we're going to add our parsley. Mix until combined.

02:29I'm plating this with a fillet of fish.