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Showing posts from June, 2024

The Mushroom Consommé

  Mushroom consommé is a flavourful and clear broth made primarily from mushrooms that have been clarified to remove impurities and achieve a concentrated mushroom flavour. Here's a general process for preparing mushroom consommé:   1. Prepare the Mushroom Base: Start by selecting fresh mushrooms of your choice. Common options include cremini, button, or porcini mushrooms. Clean the mushrooms by gently wiping them with a damp cloth or paper towel to remove any dirt or debris. Trim off any tough stems and slice the mushrooms into thin pieces.   2. Cook the Mushroom Base: In a large pot, add the sliced mushrooms and a small amount of water or vegetable broth. Cook the mushrooms over medium heat, stirring occasionally, until they release their moisture and become tender. This helps extract the flavours from the mushrooms.   3. Strain the Mushroom Base: Line a fine-mesh sieve or cheesecloth with a coffee filter or muslin cloth. Place it over a bowl or pot to catch the li...

The Compound Butter Sauce

    Compound butter sauces, also known as beurre composé sauces, are made by blending flavoured butter with other ingredients to create a rich and flavourful sauce. Here are a few examples of compound butter sauces:   1. Garlic Butter: Garlic butter is made by mixing softened butter with minced garlic and often includes herbs like parsley or chives. It adds a savoury and aromatic element to dishes and is commonly used with grilled meats, seafood, or as a spread for bread.   2. Herb Butter: Herb butter is made by combining butter with finely chopped fresh herbs such as parsley, thyme, rosemary, or basil. The herbs infuse the butter with their flavours, creating a versatile sauce that can be used for basting meats, flavouring vegetables, or melting over grilled fish.   3. Lemon Butter: Lemon butter, also known as beurre blanc, is made by combining butter, lemon juice, and sometimes white wine or vinegar. The acidity of the lemon adds a bright and tangy flavour to ...