🥛 1). Béchamel Sauce
🛒 Ingredients:
50 g butter
50 g flour
1 liter milk
Salt (to taste)
White pepper (to taste)
Pinch of nutmeg
👨🍳 Instructions:
1. Melt the butter in a saucepan over medium heat.
2. Add the flour and stir for 1–2 minutes to make a roux.
3. Slowly add the milk while whisking continuously to avoid lumps.
4. Cook until the sauce thickens.
5. Season with salt, white pepper, and nutmeg.
🍲 2). Velouté Sauce
🛒 Ingredients:
50 g butter
50 g flour
1 liter white stock (chicken or fish)
Salt (to taste)
White pepper
👨🍳 Instructions:
1. Melt butter in a pan.
2. Add flour and cook for 1–2 minutes (roux).
3. Gradually add the white stock while whisking.
4. Simmer until smooth and slightly thick.
5. Season with salt and white pepper.
🍖 3). Espagnole Sauce (Brown Sauce)
🛒 Ingredients:
50 g butter or oil
50 g flour
1 liter brown stock
100 g tomato paste
150 g mirepoix (onion, carrot, celery)
1 bay leaf
Fresh thyme (a little)
Salt & black pepper
👨🍳 Instructions:
1. Heat butter or oil and cook the mirepoix until soft.
2. Add flour and cook to form a brown roux.
3. Stir in tomato paste and cook for 2 minutes.
4. Gradually add brown stock while stirring.
5. Add bay leaf and thyme, then simmer for 20–30 minutes.
6. Strain the sauce for a smooth texture and season.