BOLOÑESA
Cebolla
Zanahoria
Vino tinto
Champiñones en láminas
Fondo obscuro
Jitomate concasse
Puré de tomate
Albahaca picada
Laurel, Tomillo
Azúcar
PREPARACION
Se pican la cebolla y zanahoria a brunoise se acitronan, se agrega el tocino, champiñones y albahaca, al final la carne hasta que se cueza.
Sacamos todo del sartén se agregan los jitomates con todo y la pulpa y el puré de tomate, un poco de vino blanco y se licúa, regresar al sartén.
Se agrega el vino tinto
Se revuelve todo, se agrega sal, azúcar, pimienta y agregamos fondo osbcuro.
Se agrega la carne y se deja reducir, se agrega orégano y albahaca y se checa sazón.
SALSA BECHAMEL
Salsa madre compuesta de leche y roux principalmente
Nota: Roux: Elemento de ligazón compuesto por 50 % de Harina y 50% de mantequilla cocinadas, en el caso de salsas blancas el roux debe quedar de un color avellana claro.
Tiempo: 20 a 25 minutos.
Ingredientes:
Nuez moscada
Onion pique (cebolla con dos clavos de olor y una hoja de lauren imncrustados)
Laurel
Roux blanco
Leche
Hervir la leche con onion pique, agregar el roux y batir con globo hasta disolver, reducir un poco, agregar la nuez moscada molida, retirar del fuego y dejar enfriar con un vitafilm al contacto para que no se forme costra.
Derivadas:
Bechamel + fondo blanco + puré de tomate + crema = AURORA
Bechamel + cebolla + mantequilla + crema + nuez moscada = SOUBISE
Bechamel + fondo blanco + queso grouyere = MORNAY
Bechamel + fondo blanco + crema = SUPREMA
VELOUTÉ
Fondo blanco
Roux Blanco
Derivadas:
Veloute + yemas + champiñones cocidos + fondo blanco + nuez moscada = ALEMANA O PARISIENE
Veloute + mantequilla + camarones + pimiento rojo = SALSA DE CAMARON O BRISQUET
Veloute + aspic de ternera + crema = CHAUFROID
Veloute + fumet + champiñones + mantequilla + langosta = SALSA RICA
HOLANDESA
Mantequilla clarificada
Yemas
Jugo de limón
Pimienta y sal
Batir las yemas de huevo sobre el fuego y se saca alternadamente, otra persona debe agregar el jugo de limón cuidar de que no se cueza la yema, poner en hilo la mantequilla, sal y pimienta.
Holandesa + vino blanco = SABAYON
Holandesa + vino blanco, tinto + estragón + chalotes = VERNESA
Holandesa – limón + jugo de mandarina o naranja = MALTESA
Holandesa + Crema batida = MUSSELINE
Vernesa + puré de tomate = CHARON
MAYONESA
Yema de huevo
Mostaza Dijon, 1 cucharadita
Limón, unas gotas
Aceite de maiz
1 Cucharadita de vinagre
Sal
Pimienta
Poner en un bowl el vinagre, el limón, sal, pimienta y mostaza y revolver hasta que la sal se haya disuelto, agregar la yema de huevo y añadir el aceite al hilo, batir con batidor globo constantememnte hasta que tome la consistencia de la mayonesa.
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