SHA HF 120 Lecture Notes - Lecture 3: Cayenne Pepper, Bain-Marie, Yolk

• School: Boston University
• Department: Hospitality Administration
• Course: SHA HF 120
• Professor: Defronzo

Document Summary

Nutmeg: add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes, in a separate pot, make a white roux with the flour and butter, remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil: reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes, strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath. Salt and white pepper: heat the butter in a heavy saucepan. Add the flour and cook to make a blond roux: gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps.