Don t settle for less. Go Original! Release the saucier in you with Debic Culinaire Original

Transcription

1 Don t settle for less. Go Original! Release the saucier in you with Debic Culinaire Original

2 The perfect sauce starts with the perfect base For many years Debic has been setting the standard for professional cooking cream. The unrivalled binding & cooking functionalities of Debic Culinaire Original delivers quality and a guaranteed end result, without time or production loss. Even when dealing with different cooking challenges. And because of the 20% milk fat Debic Culinaire Original ensures the ideal balance in taste. Making it the perfect tool for the art of preparing sauces. PERFECT BINDING NO CURDLING OR FAT SEPARATION IDEAL FOR USE WITH ACIDS AND ALCOHOL FREEZE-THAW STABLE 20% MILK FAT ENSURES THE IDEAL BALANCE OF TASTE

3 THE EVOLUTION OF SAUCES The great French saucier Fernand Point taught us, In the orchestra of a great kitchen, the sauce chef is a soloist. The culinary star with an exquisite taste in a time where sauces played an even bigger role on the plate. These days every chef needs to be a saucier. Because one thing hasn t changed: sauces are still the element on the plate that make a dish come together. With a great sauce you can really make a difference as a chef, show your craftsmanship. These days every chef needs to be a saucier So why not update your skills with recipes from some of the greatest French chefs in modern history? In this special you will find modern takes on signature sauces from great soloists like Paul Bocuse and the Troisgros brothers. Of course, we translated these great sauces to the modern kitchen. They are easy to prepare, without losing their power or taste!

4 THE THREE DIMENSIONS OF A SAUCE Step 1: Step 2: Sauces are at the heart of your signature as a chef. They are the ultimate expressions of culinary craftsmanship. Classic cream sauces are made with a roux, bound with a thickening agent. Sauces often used to be heavy and could be rather overpowering. And yet, the cream sauce is making a roaring comeback, although in a modern guise, of course, with less fat but also with fine layers of flavours. Three steps to a perfect sauce Step 3: The perfect cream sauce contains three essential elements: the, the, and the, each of which plays its own role. The base consists of a fine, layered fond. We then add extra depth with the enricher, i.e. flavours that give the sauce character and strike the perfect balance. Then comes the texture. This third element influences the mouth sensation such a fully creamy or just slightly frothy sauce. By using these three elements smartly, you expand your range as a chef.

5 Step 1: The base is actually nothing else than a good broth, which you reduce to a fond, demi-glace or glace consistency, before you bind it with the cooking cream. These form the core of your sauce. Pay particular attention here, because the base determines the strength of the end result! The following tips make the difference in taste here. Meat and/or bones in a dark sauce Brown the meat/bones in the oven for a dark fond. Sprinkle with milk powder and salt to facilitate the Maillard reaction. This will ensure an extra savoury taste. Meat and/or bones in a white sauce Put the meat and/or bones in cold water with salt. Bring the water to a boil to eliminate most of the blood remnants. Pour off and rinse the ingredients with cold water. Put the ingredients in cold water again to prevent an astringent taste; skimming is not necessary. Fish and/or crustaceans and shellfish This base is ready quicker. Let these sauces stand, and most certainly do not bring to a boil, because the sauce would then get an astringent or ammonia taste. Fresh vegetables Do not add the vegetables too early, and make sure to sweat them first. The maxim is not to let the vegetables stand in the base sauce for more than one hour. Herbs and spices Herbs and spices are often added too quickly, and as a result their flavours are lost when cooked. Add hard herbs and/or spices only half an hour before the end.

6 Step 2: S We add various aromatic ingredients to give the sauce extra depth. We do that at the very last minute to give the taste a maximum boost. Think here of an infusion between ten and twenty minutes. The following overview gives an insight into the effect the aromatic ingredient has on your fond. Acids Citrus juice or boiled down wine remove the sticky mouth sensation and give the base taste extra depth. Umami Seaweeds such as kombu give a fond an extra savoury taste. Add during cooling and let stand for an hour. Other umami bombs: bonito flakes, anchovies, roasted onions and a tomato fondue. Spices Sweat species with liposoluble flavourings in butter. Infuse spices with water-soluble flavourings for 10 to 15 minutes in the hot sauce. Grassy notes Green herbs give depth to the cream sauce and strike a balance between fresh and creamy consistency. The harder the leaf structure the longer the infusion time has to be. Alcoholic beverages Alcoholic beverages add a new layer. Wine or fortified wine is often use. Always heat the beverage for a long time or flambee it to boil as much alcohol as possible out of the beverage. Tips The perfect sauce is balanced in terms of the basic flavours: sweet, sour, bitter, salt, umami. If a sauce is too sweet (e.g. Madeira), you can counterbalance it with something sour. Grassy notes of herbs not only provide greater depth but refresh also.

7 Step 3: 1 The last element in the preparation of a sauce is the texture. Look for a texture that goes with the ultimate dish and the other textures on the plate. In the, adding Debic Culinaire Original already provides a fine binding when you just boil it down. You can then whip in air using a whisk. If you want an even lighter sauce that gives volume to your dish, use a siphon and add some extra egg white when processing. 2 CREAMY LIQUID : 1 3 Reduced only. 2 3 FROTHY : Add in air with a whisk or hand blender. ESPUMA : Add 25% egg white and heat in siphon. Choose the desired texture that fits with the ultimate dish and the other textures on the plate.

8 PLATE UP! After all that hard work, the sauce must naturally look great on the plate. In this special issue, we show a number of variations. We have drawn inspiration from nouvelle cuisine, but in a modern guise. Good to know: a well prepared sauce adds an extra dimension. How different sauces mix leads to a different taste profile. In this way, the sauce makes a contribution to the dish down to the last bite and all the different dimensions come into their own.

9 Ready to release the saucier in you? Check out the next pages for classic sauce recipes with Debic Culinaire Original So, is the saucier something from days gone by? Far from it, his skills are as needed as ever. As a chef it s up to you to make it happen; it s time to release your inner saucier. On the next pages you ll find some modern takes on classical recipes that will help you do just that!

10 Champagne cream sauce SAUCE Fish fumet Champagne Creamy liquid RECIPE FOR 1 LITRE PREPARATION Champagne cream sauce 200 ml Debic Culinaire Original 300 ml fish fumet 200 ml champagne Parsley purée 100 g parsley 20 ml water 2 g salt 1 g xanthan gum Lobster reduction 1000 ml fish fumet 200 g lobster shells 300 ml Chardonnay wine 100 ml vermouth 100 ml brandy 70 g carrots 100 g celery 50 g shallots 1 lemon 100 g coral (lobster roe) salt For the reduction, take some basic lobster fond and reduce to 1/10 of the volume. Add the coral and season with salt and lemon juice, and reserve in the refrigerator. For the sauce, heat the fish fumet and add the Debic Culinaire Original. Reduce by two thirds and finish with the champagne. For the parsley purée, briefly blanch the parsley. Whiz the parsley in a food processor together with the water. Pass through a fine sieve and mix in the xanthan gum. Pass through a fine sieve and set aside. SERVING SUGGESTIONS Poach the fish in salted butter at a low temperature. Pat it dry and place it in the middle of the plate. Arrange the champagne sauce on top of the fish and garnish with a few small dollops of parsley purée and lobster reduction. Plate and garnish with an asparagus.

11 Dill sauce SAUCE Fish fumet Dill Creamy liquid RECIPE FOR 1 LITRE PREPARATION White fish sauce 150 ml Debic Culinaire Original 300 ml fish fumet 100 ml white wine 1 lemon Dill purée 100 g dill 20 ml water 2 g salt 1 g xanthan gum For the sauce, heat the fish fumet with the wine and reduce by half. Add the Debic Culinaire Original. Reduce by one third and season if necessary with lemon juice and salt. For the dill purée, briefly blanch the dill. Blitz the dill in a food processor together with the water. Pass through a fine sieve and whisk in the xanthan gum. Pass through a fine sieve and set aside. SERVING SUGGESTIONS Slowly heat the salmon in salted butter without colouring the salmon for approximately 3-4 minutes. Leave to rest in the hot pan off the heat and sear the top of the salmon with a blowtorch. Arrange the fish sauce in the centre and drizzle a zigzag pattern over the fish sauce. Take the back of a spoon and cut through the sauce from left to right and right to left to create a nice decoration in the sauce. Arrange the fish in the centre of the plate and garnish with a sprig of dill.

12 Sauce cardinal SAUCE Shell fish fond Green herbs Creamy liquid RECIPE FOR 1 LITRE PREPARATION Sauce homard 1000 ml Debic Culinaire Original 1000 ml fish fumet 200 g lobster shells 300 ml Chardonnay wine 100 ml vermouth 100 ml brandy 70 g carrots 100 g celery 50 g shallots 20 g flat parsley 10 g tarragon 15 g chervil 1 lemon 2 g salt Lobster reduction 1000 ml fish fumet 200 g lobster shells 300 ml Chardonnay wine 100 ml vermouth 100 ml brandy 70 g carrots 100 g celery 50 g shallots 1 lemon 100 g coral (lobster roe) salt Lobster butter 200 g lobster shells 10 g kashmiri chilli powder 1000 g butter 200 g tomato paste Sauté the crushed lobster shells until they start to turn red. Add the Chardonnay wine, vermouth, and brandy. Flame off the alcohol. Add tomato purée and finely sliced vegetables. Add the fish fumet and simmer the broth for at least one hour. Pass the mixture through a fine sieve. Bring back to the boil and add the Debic Culinaire Original. Reduce by one third of the volume. Infuse the mixture with the herbs and leave to infuse for ten minutes. Pass through a sieve, season the sauce with salt, and balance the acidity with some lemon juice. For the reduction, repeat the first step or take some basic lobster fond and reduce to 1/10 of the volume. Whisk in the coral and season with salt and lemon juice, and reserve in the refrigerator. For the lobster butter, sauté the lobster shells in some butter, add the chilli powder and tomato purée and the rest of the butter. Leave to simmer for one hour. Pass through a fine sieve and reserve in the refrigerator. SERVING SUGGESTIONS Emulsify the cream sauce with the lobster butter. Pour the cream sauce into the centre of the plate. Spoon some tomato paste onto the plate. Garnish the plate with the lobster reduction. Dress the lobster tail and claw and some fresh herbs onto the plate.

13 Madeira foam SAUCE Brown chicken fond Madeira wine Frothy RECIPE FOR 1 LITRE Madeira foam 200 ml Debic Culinaire Original 1000 ml brown chicken fond 20 g Debic Traditional butter 100 g button mushrooms 100 g smoked bacon 30 g shallots 150 ml Madeira wine 1 lemon 2 g salt 1 g black pepper PREPARATION For the sauce, heat the butter, add diced bacon and fry it until starting to brown. Add the sliced button mushrooms and finely sliced shallots, and soften in the butter. Add the Madeira wine, flame off the alcohol and reduce to a syrup texture. Add the chicken fond and reduce by two thirds. Add the Debic Culinaire Original. Reduce by one third of the volume. Pass through a sieve, season the sauce with salt, and balance the acidity with some lemon juice. SERVING SUGGESTIONS Serve the sauce with some tortellini and wild mushrooms. Foam the sauce with an immersion blender. Top the pasta with a generous dollop of sauce. Serve with some shaved truffles and finely sliced chives.

14 Morel cream sauce SAUCE Brown chicken fond Morels Creamy liquid RECIPE FOR 1 LITRE Morel cream sauce 200 ml Debic Culinaire Original 1000 ml brown chicken fond 20 g Debic Traditional butter 100 g morels 150 ml Madeira wine 1 lemon 2 g chives 2 g salt 1 g black pepper PREPARATION For the sauce, heat the Madeira wine, flame off the alcohol and reduce to a syrup texture. Add the chicken fond and reduce by two thirds. Add the Debic Culinaire Original. Reduce by one third of the volume. Pass through a sieve, season the sauce with salt, and balance the acidity with some lemon juice. Add the cleaned and sliced morels and the chives, and serve. SERVING SUGGESTIONS Pour the cream sauce into the centre of the plate. Serve with some roasted free-range chicken and green asparagus.

15 Mushroom cream sauce SAUCE Brown veal fond Herbs and spices Creamy liquid RECIPE FOR 1 LITRE PREPARATION Mushroom cream sauce 200 ml Debic Culinaire Original 1000 ml brown veal fond 20 g Debic Traditional butter 200 g button mushrooms 150 ml Madeira wine 10 ml reduced wine 2 g thyme 2 g salt 1 g black pepper Mushroom ketchup 100 ml red wine vinegar 100 ml Manzanilla sherry 500 g button mushrooms 2 g thyme 1 g mace 30 g shallots 20 g salt 2 g cornflour For the sauce, fry the sliced button mushrooms in the butter until all the water is evaporated and the mushrooms are nicely coloured. Add the Madeira wine, flame off the alcohol and reduce to a syrup texture. Add the veal fond and reduce by two thirds. Add the Debic Culinaire Original. Reduce by one third of the volume. Pass through a sieve, season the sauce with salt, and balance the acidity with some reduced wine. For the ketchup, blitz the mushrooms in a food processor. Mix with the salt and leave to macerate overnight. Weigh out the vinegar, herbs, spices, and shallots. Squeeze out all the juice from the mushrooms and bring to the boil. Add the vinegar mix and reduce to 250 ml. Thicken the ketchup with the cornflour and keep refrigerated. Slice the mushrooms into 5 mm thick slices and warm through in the mushroom ketchup. SERVING SUGGESTIONS Pour the cream sauce into the centre of the plate. Drizzle some mushroom ketchup as a spiral on top of the sauce. Make a drawing with the end of a spoon by moving the spoon from the outside to the centre symmetrically. Arrange small parsley leaves and the mushrooms around the sauce. Arrange the breaded veal cutlet in the middle on top of some mashed potatoes.

16 Pepper cream sauce SAUCE White veal fond Green peppercorns Creamy liquid RECIPE FOR 1 LITRE PREPARATION Pepper cream sauce 1000 ml Debic Culinaire Original 1000 ml white veal fond 200 g green peppercorns 300 ml brandy 100 ml white wine vinegar salt Beurre rouge 1000 ml red wine 200 ml beef demi-glace 2 g thyme 1 bay leave 20 g shallots 2 g salt 0,5 g msg 200 g Debic Traditional butter Add the brandy to a pot and bring to the boil. Flame off the alcohol. Add the peppercorns and reduce by half. Add the veal fond and reduce by half. Add the Debic Culinaire Original. Reduce by one third of the volume. Pass through a sieve and season the sauce with salt. For the beurre rouge, put the wine in a pot and flame off the alcohol, add the rest of the ingredients and reduce to a syrup texture. Emulsify with the butter and keep warm. SERVING SUGGESTIONS Pour the cream sauce into the centre of the plate. Garnish the plate with the red wine reduction and beef demi-glace. Dress the beef on top of the sauce and serve with the other garnishes.

17 Roquefort sauce SAUCE Chicken fond Roquefort Espuma SERVES 10 Roquefort sauce 600 ml chicken fond 250 g Roquefort 150 ml Debic Culinaire Original 100 ml beef glace PREPARATION For the Roquefort sauce, heat the fond and bring to the boil. Take off the heat and crumble the Roquefort into the liquid. Blend and mix with the Debic Culinair Original. Put in siphon canister and charge with two cartridges of nitrous oxide. Arrange the sauce in the middle of the plate. Spoon a big dollop of beef glace in the middle. Arrange the potatoes and beef around the beef glace.

18 Sorrel sauce SAUCE Fish fumet Sorrel Creamy liquid RECIPE FOR 1 LITRE PREPARATION White fish sauce 200 ml Debic Culinaire Original 300 ml fish fumet 10 ml reduced wine Sorrel purée 100 g sorrel 20 g spinach 20 ml water 2 g salt 1 g xanthan gum For the sauce, heat the fish fumet and add the Debic Culinaire Original. Reduce by two thirds and season if necessary with the reduced wine. For the sorrel purée, briefly blanch the sorrel and spinach. Blitz the sorrel and spinach in a food processor together with the water. Pass through a fine sieve and mix in the xanthan gum. Pass through a fine sieve and set aside. SERVING SUGGESTIONS Slowly heat the salmon in a dry, non-sticking pan without colouring the salmon. Turn to the other side and heat for approximately two more minutes. Leave to rest in the hot pan off the heat until the salmon has the right cuisson and moist in the centre. Arrange the fish sauce in the centre and spoon big dollops of sorrel purée onto the ends. Take the back of a spoon and cut through the dollops of sorrel purée to create a nice decoration in the sauce. Arrange the fish in the centre of the plate.

19 Truffle sauce SAUCE Brown chicken fond Truffle Creamy liquid RECIPE FOR 1 LITRE PREPARATION Truffle sauce 100 ml Debic Culinaire Original 1000 ml brown chicken fond 20 g Debic Traditional butter 100 g button mushrooms 30 g shallots 200 ml truffle jus 50 g truffle scraps 2 g activated charcoal 1 lemon 2 g salt 1 g black pepper White veal sauce 300 ml Debic Culinaire Original 800 ml white veal fond 20 g Debic Traditional butter 100 g button mushrooms 100 g celeriac 40 g leeks 20 g parsley 10 g chervil 100 ml white port 10 ml reduced wine 2 g salt 1 g black pepper For the truffle sauce, heat the butter, add the sliced button mushrooms and finely sliced shallots, and soften in the butter. Add the chicken fond and reduce by two thirds. Add the charcoal and truffle jus and bring to the boil. Add the Debic Culinaire Original. Reduce by one third of the volume. Pass through a sieve. Add the truffle scraps and leave to infuse for twenty minutes. Blend with an immersion blender. Pass through a fine sieve, season the sauce with salt, and balance the acidity with some lemon juice. For the white veal fond, heat the butter, add the brunoise of celeriac and soften. Add the finely sliced mushrooms and leeks until all vegetables are softened. Add the port and flame off the alcohol. Add the veal fond and reduce by half. Add the Debic Culinaire Original. Reduce by one third of the volume. Add the herbs and leave to infuse for ten minutes. Pass through a sieve, season the sauce with salt, and balance the acidity with some reduced wine. SERVING SUGGESTIONS Serve the sauce with veal or, like in this dish, with some sweetbread. Pour the truffle sauce into the centre of the plate and drizzle the white veal sauce on top of the truffle sauce.

20 Beyond everyday boundaries