Remoulade – Definition

Archived: July, 2010 | Related topics: , ,

[ray-muh-LAHD] This classic french sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.

Stock – Definition

Archived: July, 2010 | Related topics:

In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. A brown stock is made by browning bones, vegetables and other ingredients before they’re cooked in the liquid. Most soups begin with a stock of some kind, and many sauces are based on reduced stocks.

Mirepoix – Definition

Archived: July, 2010 | Related topics: ,

[mihr-PWAH] A mixture of diced carrots, onions, celery and herbs sauteed in butter. Sometimes ham or bacon is added. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish. A white mirepoix omits the carrots and often incorporates mushrooms and/or parsnips.

Espagnole Sauce – Definition

Archived: July, 2010 | Related topics: , , ,

[ehs-pah-NYOHI] A rich, reduced brown stock containing herbs, tomato puree or fresh tomatoes and a mirepoix of browned vegetables, all thickened by brown roux. Espagnole is one of the four original “mother sauces”.

(Or as I like to refer to them: OGMS, Original gansta’ mother sauces.)

Demi-glace – Definition

Archived: July, 2010 | Related topics: ,

[DEHM-ee glahs] A rich espagnole sauce, which is slowly cooked with beef stock and madeira or sherry until it’s reduced by half. The result is a thick glaze that coats a spoon. This intense mixture is used as a base for many other sauces.

Food Porn: Rare Filet with a Demi Glaze

Archived: July, 2010 | Related topics: , ,

Ya, I get to make this kind of stuff at work. This was for a wine tasting we did a few weeks ago, and it tasted even better than it looks in this picture. (See the definition for Demi-glace here.)