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Apr 28, 2026
PATTIES 1½ excess weight ground turkey, ideally thigh meat 1 tablespoon minced fresh sage leaves 1 tablespoon minced fresh new rosemary leaves 2 teaspoons minced fresh new thyme...
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Property chefs top essentially use the expression frosting and icing interchangeably. This can trigger confusion. In invest in to avoid that confusion I which add to create a ch...
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Showing 18 of 4891 recipes. Page 1 of 272.
Simple White Stock Yield: 2 gal (8 L) Ingredients: - 10�?"12 lb (5�?"6 kg) Bones: chicken, veal, or beef - 10�?"12 qt (10�?"12 L) Water, cold Mirepoix: - 1 lb (500 g) Onion, cho...
Very simple Brown Stock Yield: 2 gal (8 L) Ingredients: - 10�?"12 lb (5�?"6 kg) Bones: veal or beef - 10�?"12 qt (10�?"12 L) Water, cold Mirepoix: - 1 lb (500 g) Onion, chopped...
Fish Fumet Yield: 1 gal (4 L) Ingredients: - 1 oz (30 g) Butter Mirepoix: - 4 oz (125 g) Onion, chopped fine - 2 oz (60 g) Celery, chopped fine - 2 oz (60 g) Carrot, chopped goo...
Béchamel Sauce Yield: 1 gal (4 L) Ingredients: Roux: - 8 oz (250 g) Clarified butter - 8 oz (250 g) Bread flour - 1 gal (4 L) Milk - 1 Bay leaf, reduced - 1 small full onion, pe...
Velouté Sauce (Veal, Chicken, or Fish) Yield: 2 qt (2L) Ingredients: Roux: - 4 oz (125 g) Clarified butter - 4 oz (125 g) Bread flour - 21�"2 qt (2.5 L) White stock, sizzling (v...
Suprême Sauce Yield: 2 qt (2 L) Ingredients: - 2 qt (2 L) Chicken velouté - 1 pt (500 mL) heavy cream - 2 oz (60 g) Butter - to taste Salt - to taste White pepper - to taste Lem...
Allemande Sauce Yield: 2 qt (2 L) Ingredients: - 2 qt (2 L) Veal velouté (watch be aware) Liaison: - 4 Egg yolks - 8 fl oz (250 mL) heavy cream - 1�"2 fl oz (15 mL) Lemon juice...
Brown Sauce or Espagnole Yield: 1 gal (4 L) Ingredients: Mirepoix: - l lb (500 g) Onions, medium cube - 8 oz (250 g) Carrots, medium cube - 8 oz (250 g) Celery, medium cube - 8...
Fond Lié or Jus Lié Yield: 1 qt (1 L) Ingredients: - 1 qt (1 L) Brown stock - 1 oz (30 g) Cornstarch or arrowroot Directions: 1. First, provide the stock to a boil in a saucepan...
Demi-Glace Yield: 1 gal (4 L) Ingredients: - 1 gal (4 L) Brown sauce - 1 gal (4 L) Brown stock Directions: 1. First, merge the sauce and stock in a saucepan and simmer till redu...
Tomato Sauce I Yield: 1 gal (4 L) Ingredients: - 4 oz (125 g) Salt pork - 8 oz (250 g) Onion, medium cube - 8 oz (250 g) Carrots, medium cube - 4 qt (4 L) Tomatoes, canned or co...
Fresh Tomato Coulis with Garlic Yield: 1 pt (500 mL) Ingredients: - 3 oz (90 g) Shallots, chopped fine - 6 Garlic cloves, chopped fine - 2 fl oz (60 mL) Olive oil - 1 lb 8 oz (7...
Maître d�?THôtel Butter Yield: about 1 lb (500 g) Ingredients: - 1 lb (500 g) Butter - 1�"4 cup (60 mL) Chopped parsley - 11�"2 fl oz (50 mL) Lemon juice pinch pinch White peppe...
Beurre Blanc Yield: 1 pt (500 mL) Ingredients: - 8 fl oz (250 mL) Dry white wine - 11�"2 fl oz (50 mL) White wine vinegar - 1 oz (30 g) Shallots, chopped - 1 lb (500 g) cold but...
Hollandaise Sauce I Yield: 1 qt (1 L) Ingredients: - 21�"2 lb (1125 g) Butter - 1�"4 tsp (1 mL) Peppercorns, beaten - 1�"4 tsp (1 mL) Salt - 6 fl oz (175 mL) White vinegar or wi...
Hollandaise Sauce II Yield: 1 qt (1 L) Ingredients: - 21�"2 lb (1125 g) Butter - 12 Egg yolks (see be aware) - 2 fl oz (60 mL) Water, cold - 3 fl oz (100 mL) Lemon juice - to ta...
Béarnaise Sauce Yield: 1 qt (1 L) Ingredients: - 21�"2lb (1125 g) Butter - 2 oz (60 g) Shallots, chopped - 1 cup (250 mL) White wine vinegar - 2 tsp (10 mL) Dried tarragon - 1 t...
Mushroom Jus Yield: 2 qt (2 L) Ingredients: - 3 lb (1.5 kg) Mushrooms, cleaned, coarsely chopped - 2 gal (8 L) Water - 2 gal (8 L) Water - 2 gal (8 L) Water Directions: 1. First...