The Kitchen Grimoire

Sauces & Stock

You can’t go wrong with homemade mayo. Add a little fresh garlic and call it aioli for the phobic. The other sauces are worth making more often now that you can do it so easily for exactly as much as you need, too.

Download this chart, plus the rest of grimoire as a PDF.

Béchamel

roux

1

milk

6.5

 

Brine

water

20

salt

1

 

Caramel

caramelized sugar

1

cream

1

 

Consommé

stock

12

meat

3

mirepoix

1

egg white

1

 

Ganache

chocolate

1

cream

1

Hollandaise

clarified butter

5

egg yolk

1

lemon juice/vinegar

1

 

Mayonnaise

oil

20

lemon juice/vinegar

1

+ 1 egg yolk per 5C oil

Sabayon

egg yolk

3

white wine

4

sugar

1.75

• 4 yolks = ~85g
• cook to 160º

 

Stock

water

3

bone

1

 

Vinaigrette

oil

3

vonegar

1