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Sauces & Stocks

These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.

Mayonnaise

Mayonnaise

We want to talk about mayonnaise – what it is, how it works and how to make it from scratch.

1 whole egg
2 egg yolks
300ml rapeseed oil
1/2 teaspoon of salt
1 tablespoon of lemon juice

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Hollandaise Sauce

hollandaise sauce

You just can’t buy good hollandaise like this ready made, so the ability to make it for yourself, at home, from scratch and with decent ingredients is a wonderful skill to have.

3 egg yolks
250g unsalted butter, fridge cold

 

For the reduction:
3 tablespoons of white wine vinegar
1 tablespoon of water
1 teaspoon of pink peppercorns (or black)
2 bay leaves
1 blade of mace
Salt to taste

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White Sauce

white sauce

As the foundation for an amazing array of delicious sauces, white sauce occupies a special place in French culinary tradition, and in Western cooking in general. It’s also delicious and well worth knowing how to make.

Thin sauce:
25g plain flour
25g unsalted butter
600ml full fat milk
1/8 teaspoon of salt

 

Medium sauce:
25g plain flour
25g unsalted butter
300ml full fat milk
1/8 teaspoon of salt

 

Thick sauce:
50g plain flour
25g unsalted butter
600ml full fat milk
1/8 teaspoon of salt

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Pan Sauce

pan sauce

This recipe will make a pan sauce from cooking scallops, however you can make a pan sauce from cooking a variety of meats too.

6 scallops
Oil for cooking
200ml white wine
1 tablespoon of truffle honey
2 tablespoons of unsalted butter

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Vegetable Stock

stock

Stock is a near-perfect example of an essential cooking technique, which is what these tutorials are all about. Stock is all about creating flavour – transferring and concentrating it in liquid form.

This tutorial will then use the stock created to create a delicious soup.

Vegetable stock:
vegatbles
aromatics
water

 

Soup:
1 shallot, finely chopped
2 sprigs of thyme
1 teaspoon cumin seeds
1/4 teaspoon chilli flakes
1 stalk of lemongrass
1/4 teaspoon turmeric
1/2 teaspoon of ground ginger
2 carrots, roughly chopped
1 large parsnip, roughly chopped
Handful of goji berries (optional)
Squeeze of lemon
1 heaped teaspoon of honey

 

Garnish:
3 tablespoons of oil
2 cloves of garlic, finely sliced
4 leaves of sage, chiffonade
8 walnut halves, roughly chopped

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Kombu Dashi

kombu dashi

Learning to make a real kombu dashi will open the door to a whole range of dishes from Japanese and South East Asian cuisine.It is a kelp stock which is simple enough to make, and is also called ichiban dashi or ‘first stock’. It’s a fundamental technique in the Japanese culinary tradition, and a great place to start learning about the subject. For this session we will also show you how to make a broth with your dashi stock.

For the dashi stock:
900ml water
2 large strips of kombu
2 tablespoons Katsuobushi

 

Flavourings for the broth:
1 tablespoon of soya sauce
1 tablespoon of brown miso paste
1 tablespoon of creamed coconut

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