Bombey Restaurant

10/10/2021

Berinag
एक बार हमारे रेस्टोरेन्ट आइये ओर सेवा का मौका दे।
#धन्यवाद

03/04/2021

HOLLANDAISE SAUCE

Hollandaise sauce is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Hollandaise is considered one of the five mother sauces in French cuisine. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.

INGREDIENTS
• 3 large egg yolks
• 1 teaspoon lemon juice
• 1/2 cup butter (1 stick)
• 1/4 teaspoon salt
• Pinch cayenne pepper

INSTRUCTIONS

• Melt the butter. I do this in a measuring cup in the microwave. You can also do it in a small saucepan.

• Separate the egg yolks and add them to a container that just fits the head of the immersion blender (use the blending cup your immersion blender may have come with or a mason jar).

• Add the lemon juice, salt, and cayenne pepper to the container. Position the immersion blender in the container.
• Slowly stream in the butter while constantly blending. Make sure to gently move the blender up/down/around to ensure even blending. This should take around 30 seconds - 1 minute.

• Give it a quick taste and add more salt/pepper/lemon if necessary. Serve the sauce warm.

03/04/2021

VELOUTE SAUCE

A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. The term velouté is the French word for velvety.

In preparing a velouté sauce, a light stock, such as veal, chicken, or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts of butter and flour to form the roux, and a light veal, chicken, or fish stock, and if determined by personal taste, with some salt and pepper as season. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).

INGREDIENTS

• 1 litre good quality white stock
• 100 grams Blonde Roux 50 grams flour/50 grams butter
• salt
• pepper
• appropriate seasonings for veloute sauce variations

• 1L of good quality white chicken stock or fish stock, (other stocks may be used but these two are traditional). The stock used will depend on what the sauce is to be served with, ie:. fish veloute with seafood dishes.

• 100 grams Blonde Roux (50 grams flour/50 grams butter).

THE METHOD:
• Begin by melting the butter over a medium-high heat, and then add in your flour and cook it out until you have a blonde roux. It is best to use a wooden spoon and a stainless steel pot or pan, (as opposed to an aluminium pot) to prevent the roux and eventual veloute sauce from taking on a greyish colour.

2.Warm 1 litre of white chicken stock in a separate pot, and add the warm liquid stock to the roux while using a whisk to stir in the liquid as you pour to prevent any lumps from forming. White stock simply refers to stock which has not had its bones roasted, and while white stock is traditional, brown chicken stock or broth can be used just as easily.

• 3.Gently bring the sauce to a simmer and cook for about twenty minutes to half an hour. This reduces the stock somewhat and also gives the flour in the roux a chance to properly absorb all liquid and thicken. Once the veloute has been simmered, it should be the proper consistency and only nee

02/04/2021

Originally, the romaine leaves in Mexican Caesar's salad were coated with the dressing and served whole on a plate, so that the diners could enjoy their salad with fingers. Tearing the leaves was suggested only if guests insist on eating the salad by using a fork!

23/02/2021