Learn to Cook Sauces Recipes – Béarnaise; Veloutè; Arrabiata; Béchamel
Learn to Cook Sauces Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.
We Cooked:
- Hollandaise/Béarnaise;
- Veloutè;
- Chorizo Arabiatta;
- Béchamel;
Bearnaise sauce
Ingredients – Serves 2:
- – 40ml of white wine vinegar
- – ¼ lemon juice
- – 20g of tarragon, chopped
- – 2 shallots, finely sliced
- – 3 egg yolks
- – 200g of butter, clarified
- – Salt
- – Pepper
Method:
Make a reduction by boiling the white wine vinegar, half the tarragon and the shallots until reduced by half. Strain and allow to cool a little.
Mix the egg yolks and reduction then whisk in a glass bowl over a bain-marie until the mixture is thick and able to coat the back of a spoon
Remove from the heat and slowly start to drizzle in the butter whisking all the time until all the butter is incorporated
Add the remaining tarragon and season with salt, pepper and lemon juice.
Saffron and white wine velouté
Ingredients – Serves 4:
- – 2tbsp olive oil
- – 1 onion (finely chopped)
- – 1 clove garlic (crushed)
- – Salt
- – 100ml dry white wine
- – Pinch of saffron
- – ½ tsp of madras curry spice
- – 1 cup of veal stock
- – 1/2 cup of double cream
- – Freshly ground pepper
Method:
Heat the oil in a large pan set over a medium heat until hot.
Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened, followed by curry spice, cook for additional 30 seconds.
Add the wine and saffron, boil for 2 minutes to evaporate the alcohol.
Add the stock and cream, stir well, and cook for 10 minutes. Blend with a stick blender until smooth if you prefer silky sauces. You can pass the sauce through a fine strainer for extra smooth results.
Season to taste with salt and pepper, serve immediately or refrigerate for up to 3 days.
Chorizo Arabiatta Sauce
Ingredients – Serves 2:
- – 1/2 tin of chopped tomatoes
- – Handful of sun blushed tomatoes
- – Handful of cherry tomatoes, halved
- – 2 cloves garlic, roughly chopped
- – 1 red chilli, deseeded and diced
- – Salt & Pepper
- – 1 Banana Shallot, finely diced
- – 1 teaspoon sugar (optional)
- – Sprig Thyme – stalks removed, roughly chopped
- – Teaspoon of olive oil
- – 1 chorizo sausage, diced
- – 100ml red wine
- – 1 tbsp of chopped parsley
- – 1x lemon zest and juice
Method:
- In a small pan, heat the olive oil then soften the shallot for a minute and add diced chorizo. Cook for additional 3 minutes.
- Add garlic, cook for an extra minute.
- Add chilli and wine, reduce for 2 minutes. Then add all the tomatoes and stir – season with salt and pepper, plus a teaspoon of sugar, simmer for 15 minutes.
- Finish with chopped herbs, lemon zest and juice.
- Serve with pasta if thinner, cook it longer to thicken up for bruschetta topping
Béchamel
Ingredients – Serves 4:
- – 500ml whole milk
- – 1 onion, halved
- – 1 bay leaf
- – 2 cloves
- – 50g butter
- – 50g plain flour
Method:
- Bring the milk to the boil in a small saucepan with the onion, bay leaf and cloves. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)
- Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
We hope you enjoyed the class!
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