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  • Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education
  • Written by James Peterson
  • Format: eBook | ISBN: 9781607744016
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Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education

Recipes and Techniques from Cooking

Written by James PetersonAuthor Alerts:  Random House will alert you to new works by James Peterson

eBook

List Price: $3.99

eBook

On Sale: April 10, 2012
Pages: 150 | ISBN: 978-1-60774-401-6
Published by : Ten Speed Press Ten Speed Press
Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education Cover

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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
Synopsis|Excerpt|Table of Contents

Synopsis

Celebrated chef, teacher, and cookbook author James Peterson presents more than fifty recipes for sauces, salsas, and chutneys from Cooking, his classic guide for home cooks. Covering a comprehensive range of sauces—including Bordelaise, Pesto, Rouille, Barbecue, Ponzu, Tropical Fruit Salsa, and more—Peterson teaches the fundamentals of making delicious and approachable sauces that will enhance your kitchen repertoire. These versatile recipes punch up any dish, including meat, fish, pasta, sandwiches, and vegetables. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen.

In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, recipes and techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.

Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.

 

Excerpt

MAYONNAISE

     Mayonnaise is one of the most underrated sauces. Most of us get it out of a jar and forget how much better a simple homemade mayonnaise is, and how versatile mayonnaise is as a medium for flavors and as the base for salsa-like sauces.

      Made by working oil slowly into egg yolks, homemade mayonnaise intimidates beginning cooks because it can separate if you don't approach it right. Directions are overly complicated with warnings about this and that. If you add the oil to the egg yolks too quickly, especially at the beginning, the mayonnaise won't pull together and the yolks and oil will stay separate. The mayonnaise can also separate if you let it get too thick and the particles of emulsified oil are forced together (see emulsions).

      You can make mayonnaise by hand-usually the easiest method if you are just making a small amount-or in a food processor or blender. Once you have made a basic mayonnaise, you can flavor it easily.

BASIC MAYONNAISE


Classic basic mayonnaise calls for both mustard and lemon juice, but you can leave out the mustard or use vinegar instead of the lemon juice.

Makes 1 cup

2 egg yolks

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

3/4 cup vegetable oil

Salt

Pepper

     To make the mayonnaise by hand, in a bowl, whisk together the egg yolks, mustard, and lemon juice until blended. Spoon about 1 tablespoon of the oil into the egg yolks next to the side of the bowl. Using a whisk, and working from the side opposite the oil, whisk to incorporate the oil a small amount at a time by moving the whisk in circles and taking a little of the oil with each turn. It should take about a minute to work in the first tablespoon, and 30 seconds each for the subsequent tablespoons. (You can also add the oil drop by drop, but this is tedious.) Repeat until you have incorporated 4 tablespoons of the oil and the mixture is emulsified but has not yet thickened, and then start working in the oil in larger amounts. If the mayonnaise starts to look stiffer than bottled mayonnaise, add 1 to
2 teaspoons water. Season with salt and pepper.
     To make the mayonnaise in a blender or food processor, combine the egg yolks, mustard, and lemon juice in the blender or processor container and process briefly to blend. Then, with the motor running, add the oil in a thin, steady stream. If the mayonnaise gets too stiff to turn with the blades, add 1 to 2 teaspoons water to thin it. Transfer to a bowl and season with salt and pepper.

TATAR SAUCE


     Some recipes for tartar sauce contain anchovies, but the choice is yours. Make Basic Mayonnaise as directed, using white wine vinegar instead of lemon juice and increasing the mustard to 2 tablespoons. Combine 2 shallots, minced; 3 tablespoons minced cornichons; 4 anchovy fillets, chopped and crushed to a paste (optional); and
2 tablespoons finely chopped fresh chives, and stir into the mayonnaise. Tartar sauce should be tangy, so you may want to add a teaspoon or two more vinegar.

 

Table of Contents

Author's Note

ASSUMPTIONS


Ingredients
Equipment

SAUCES, SALSAS,
AND CHUTNEYS


SAUCES


HOW TO THICKEN A SAUCE
How to make a Roux

BUTTER, CREAM AND EGG YOLKS IN SAUCE MAKING
How to Make Clarified Butter and Ghee

WHITE SAUCES FOR FISH, MEAT
AND VEGETABLES

How to make Béchamel Sauce
Béchamel Sauce
Cream Sauce Base for Fish, Chicken,
or Veal
Box: Mushroom Cooking Liquid

WARM EGG YOLK-THICKENED SAUCES

Seafood "Crème Anglaise"
Emulsified Seafood Sabayons

HOLLANDAISE AND BÈRNAISE SAUCES

Basic Emulsified Egg Yolk-
Butter Sauce
How to Make Hollandaise Sauce
Box: Blender or Food Processor Hollandaise-Style Sauces

BUTTER SAUCES

Beurre Blanc
How to Make Beurre Blanc
Box: Monter au Beurre
Lightened Beurre Blanc

COMPOUND BUTTERS

How to Make Maître d'Hôtel Butter
How to Make Tarragon Butter
How to Make Truffle Butter
Shellfish Butter Sauce Model
How to Make Lobster Sauce with Lobster Shells
Crustacean Butters

BROWN SAUCES
Box: Cooking with Red Wine
How to Make a Brown Mustard Sauce
Bordelaise Sauce
How to Prepare Marrow
Chasseur Sauce
Improved Brown Sauce
Burgundy-Style Red Wine Sauce
(Sauce Meurette)
How to Make Sauce Meurette

SWEET-AND-SOUR BROWN SAUCES
MADE WITH FRUIT


RAGÙ-TYPE SAUCES
Duck Ragù
Bolognese Sauce
Rabbit Sauce

MAYONNAISE
Box: Olive Oil in Mayonnaise
Box: What about Raw Egg Yolks?
Quick Fix for Bottled Mayonnaise
Basic Mayonnaise
Chlorophyll for Green Mayonnaise
Aioli Sauce
Andalouse Sauce
Chantilly Sauce
Curry Mayonnaise
Green Sauce
Gribiche Sauce
Herb Mayonnaise
Hazelnut Mayonnaise
Mushroom Mayonnaise
Mustard Mayonnaise
Saffron Mayonnaise
Suédoise Sauce
Tartar Sauce
Warm Saffron Mayonnaise Sauce for Seafood
Warm Morel Mayonnaise for Chicken
or Seafood
Warm Sea Urchin Roe Mayonnaise

MEDITERRANEAN PASTE SAUCES
Pesto
Box: Storing Pesto
Rouille
Romesco Sauce
Improvising Mediterranean Paste Sauces

VINAIGRETTES

Expanded Basic Vinaigrette
Citronette

VEGETABLE PUREE-BASED SAUCES
Box: Raw Tomato Concassée and Coulis
Tomato Coulis
Cooked Tomato Concassée
Box: Smoked Tomatoes
Barbecue Sauce
Dried Chile Sauces

ASIAN SAUCES

Brown Sauce for Stir-Fries
Ponzu Sauce
Tosa Sauce
Yakitori Sauce
Basic Thai Curry Paste
Vietnamese Fish Dipping Sauce
(Nuoc Cham)

SALSAS
Tomato Salsa
Tropical Fruit Salsa
Guacamole

CHUTNEYS
Sweet, Sour, and Salty Fruit Chutney
Herb Chutney
Sweet-and-Sour Chutney for Deep-Fried Foods

APPENDIXES

COOKING TERMS

THE 10 BASIC COOKING METHODS

Roasting
Box: Convection Ovens
Braising
Box: What about Pressure Cookers?
Poaching
Sautéing
Steaming
Box: Selecting a Steamer
Frying
Grilling
Smoking
Barbecuing
Boiling

BASIC RECIPES AND TECHNIQUES

Barbecued Pork Spareribs
Shrimp Broth
Basic Shrimp Broth for Soups, Stews,
and Sauces
Beef Broth and Pot-au-Feu
Brown Chicken Broth
How to Make Brown Chicken Broth
Celeriac Rémoulade
How to Make Celeriac Rémoulade
Chicken Sautéed in Butter
Chicken Skewers
Chicken with Simplified Mole Sauce
Crème Anglaise
Dashi
How to Make Dashi
"Fake" Meat Jus
Harissa
Japanese Cucumber Salad
Leek Gratin
How to Make Leek Gratin
Sautéed Duck Breast
How to Sauté Duck Breast
How to Cut Vegetable Shapes
How to Make Meat Jus
How to Peel and Seed Tomatoes
Box: Meat Glaze
Bell Peppers and Chiles
How to Peel Peppers
Boiling Eggs
Box: Stages of Doneness
How to Boil Eggs
Bouillabaisse and Bourride
How to Make Bouillabaisse and
Bourride
Bourride
Bouquet Garni
How to Make a Bouquet Garni
Cockles
How to Cook Cockles
Duck Thighs
Slow-Roasted Duck Thighs
Garlic
Roast Garlic Puree
How to Peel, Mince and Crush Garlic
to a Paste
Homemade Vinegar
Vinaigrettes and Salad Sauces
Basic Vinaigrette
How to Make Basic Vinaigrette
Mussels
How to Steam Mussels
Poached Chicken
Poached Chicken with Leeks and Root Vegetables
Pork Stir-Fries
Sweet-and-Sour Pork
How to Make Sweet-and-Sour Pork
Sauces for Duck Breasts
Orange Sauce for Duck Breasts
Berry Sauce for Duck Breasts
Tomatillos
Tomatillo Sauce

CONVERSION CHARTS


ABOUT THE AUTHOR


More eCookbooks by James Peterson
James Peterson

About James Peterson

James Peterson - Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education

Photo © Zelik Mintz

JAMES PETERSON is an award-winning food writer, cookbook author, photogra­pher, and cooking teacher whose career began as a young restaurant cook in Paris in the 1970s. In the early 1980s, Peterson practiced his traditional French train­ing as a chef-partner for a Greenwich Village restaurant called Le Petit Robert. A cooking teacher for over two decades since, Peterson has taught at Peter Kump’s New York Cooking School and at the French Culinary Institute. After translating a series of French pastry books from French to English, Peterson was encouraged to write his own book. He is now the author of fifteen books, including Cooking, Baking, Meat, Vegetables, Kitchen Simple, and Sauces--his first book--which became an instant classic and received the 1991 James Beard Cookbook of the Year award. His articles and recipes have appeared in national magazines and newspapers. A self-taught food photographer, Peterson also cre­ates the photography for his books. James Peterson lives in Brooklyn, New York.

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