Dressings, Sauces, And Stocks Recipe

Heat olive oil in a large stockpot over medium heat. Add carrots, celery, leek and onion and sweat gently without browning for 6–8 minutes to soften and develop flavor.

Add smashed garlic, bay leaves, peppercorns, thyme and parsley stems and stir for 1 minute to release aromatics.

Add water and bring to a gentle simmer. Skim any foam that rises to the surface during the first 10–15 minutes.

Reduce heat to low and simmer uncovered for 45–60 minutes for a light, clear stock.

Strain through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract liquid. Season with 1 tsp salt, taste and adjust. Cool quickly and refrigerate or freeze in portions.

Place chicken bones in a large stockpot. If bones are raw, roast at 220°C/425°F for 30–40 minutes first for deeper flavor; if already roasted skip roasting.

Add water to cover bones and bring to a slow simmer over medium heat. Avoid boiling to keep clarity.

Skim foam and impurities for the first 20–30 minutes. Add carrots, onion, celery and optional tomato, plus bay leaves, peppercorns, thyme and parsley stems.

Lower heat to maintain a gentle simmer and cook 3–4 hours for a rich stock, occasionally skimming fat and scum.

Strain through a fine-mesh sieve or cheesecloth. Cool, refrigerate; once chilled remove excess fat from the surface if desired. Season with 1.5 tsp salt, then use or concentrate further if making demi-glace.

In a bowl combine white wine vinegar, Dijon mustard, honey, minced shallot, salt and pepper. Whisk to dissolve the salt and emulsify the mustard with the vinegar.

Slowly drizzle in extra-virgin olive oil while whisking vigorously until the dressing is emulsified and slightly thickened (about 30–60 seconds).

Taste and adjust seasoning. Store in refrigerator up to 5 days; bring to room temperature and whisk before using.

In a mixing bowl combine mayonnaise and yogurt until smooth.

Stir in lemon juice, minced garlic, chopped parsley, chives and dill. Season with salt and black pepper.

Taste and adjust acidity with a little more lemon juice or thin with a tablespoon of milk if a looser consistency is desired. Chill at least 30 minutes to let flavors meld. Keeps 3–4 days refrigerated.

After cooking meat, remove it from the pan and keep warm. Pour off excess fat leaving about 1 tablespoon in the pan.

Add butter and shallot to the hot pan and sauté over medium heat until shallot is soft, about 1–2 minutes. Add minced garlic and cook 20–30 seconds until fragrant.

Deglaze the pan with red wine, scraping up browned bits (fond). Reduce by half over medium-high heat.

Add chicken or beef stock, Dijon mustard and thyme. Simmer until slightly reduced and sauce coats the back of a spoon, about 3–5 minutes.

Swirl in remaining tablespoon of cold butter off the heat to finish and slightly thicken the sauce. Season with salt and pepper to taste and strain if a smoother sauce is desired. Serve immediately with meat.

In a saucepan melt butter over medium heat. Add minced shallot and sauté until translucent, about 2 minutes.

Stir in tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze with red wine, scraping up any bits and reduce by about half.

Add concentrated beef or veal stock, thyme sprigs and bay leaf. Simmer gently until reduced by about one-third to one-half and slightly thickened, 20–30 minutes depending on intensity desired.

Remove herbs and bay leaf. Taste and season with salt and pepper. For a glossy finish whisk in a small piece of cold butter off the heat. Strain through a fine sieve for an extra-smooth demi-glace. Cool and refrigerate or use immediately. Keeps several days refrigerated or longer frozen.

Warm milk in a small saucepan until just steaming—do not boil.

In a separate saucepan melt butter over medium heat. Add flour and whisk constantly to form a smooth roux; cook 1–2 minutes without browning to cook out raw flour taste.

Slowly add warm milk in a thin stream while whisking constantly to avoid lumps. Bring to a simmer and cook until sauce thickens, about 3–5 minutes.

Season with salt, nutmeg and black pepper. If too thick, thin with a little more milk. Use immediately or cover surface with plastic wrap to prevent a skin forming; refrigerate up to 3 days.