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Sauces Chaudes

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Sauces chaudes

4.70 from 50 votes
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Type de plat Entrée
Cuisine Sauces

Ingrédients
  

Nantua

  • 1 Boîte Bisque de homard En dernier et cuire 15 mns
  • 3 CS Cognac
  • 15 g beurre Faire fondre puis ajouter farine, remuer et ajouter le lait
  • 20 cl Lait
  • 15 g Farine
  • 200 g Crème fraîche épaisse
  • 1 Pincée Noix de muscade
  • 1 Pincée sel
  • 1 Pincée Poivre noir

Béchamel

  • 25 cl Lait
  • 2 CS Farine
  • 20 g beurre
  • 1 cc muscade
  • 1 Pincée sel poivre

Sauce au poivre

  • 1 Noistte beurre
  • 20 cl Crème fraîche
  • 10 g Srop de liège (Pomme,Poire,Dattes)
  • 1 CC muscade
  • 1 pincée sel
  • 1 CS Poivre noir fin et concassé

Bleu d'auvergne

  • 25 g Farine
  • 25 g beurre
  • 30 cl Lait
  • 150 g Bleu d'auvergne
  • 10 cl Crème fraîche
  • 1 CS sel

A l'oseille

  • 2 unité Echalottes
  • 1 Bouquet d'Oseille
  • 20 cl Crème
  • 25 cl Vin blanc
  • 1 Cube Bouillon légumes
  • 1 Noisette beurre
  • 1 CS Eau
  • 1 Pincée poivre
  • 1 Pincée sel

Champignons

  • 6 Queues Champignons
  • 20 cl Vin blanc
  • 1 CC Ail
  • 1 CC persil
  • 1 Cube bouillon de volaille
  • 2 CS Crème fraîche

Entrecôte

  • 1 jaune oeuf Parallèlement, monter jaune d’œuf et moutarde en arrosant du mix
  • 12 Filet Hanchois
  • 6 Cernaux Noix
  • 1 CC Moutarde
  • 10 unités Câpres
  • 2 petite Echalote
  • 1 CC Basilic
  • 1 CC Sauge
  • 1 CC Noix de muscade
  • 20 g Cerfeuil
  • 1 CS Estragon
  • 1/2 Unité Jus de citron
  • 10 ccl Vin rouge
  • 250 g beurre Fondre dans le beure les ingrédients et mixer le tout
  • 1/2 CC Tabasco
  • 1/2 CC Worcester
  • 1 Pincée sel
  • 1 pincée poivre Chauffer 2/3 de la sauce et laisser refroidir le raté et mixer les deux sauces.

Poissons (Lotte)

  • 30 cl Vin blanc
  • 40 g beurre
  • 40 cl Crème liquide
  • 4 grosses Echalote

Tartare

  • 4 Jaunes Oeufs A monter avec moutarde en arrosant du mix
  • 2 CS Cornichons mixés
  • 1 CS Câpres mixés
  • 1 CC Ciboulette
  • 1 CC Estragon
  • 2 CS Fines herbes
  • 1 CC Cerfeuil
  • 2 CS Huile d'olive

Roquefort

  • 200 g Roquefort
  • 1 Gros oignons
  • 1/2 CC Basilic
  • 2 CS Crème fraîche
  • 1 CC Moutarde
  • 200 g beurre
  • 20 cl Vin blanc

Echalote

  • 2 Unité Foies de volailles Ajoutez le thym et le foie de volaille.
  • 4 Grosse Echalote Mixez la préparation échalotes, foie de volaille et thym.
  • 2 Branche Thyn Puis passez la sauce au chinois.
  • 2 CS Moutarde Dans une autre poêle, faites réduire la moitié de la crème à feu doux avec la moutarde.
  • 20 g beurre Dans la moitié du beurre, faites suer les échalotes ciselées.
  • 20 cl Crème fraîche liquide Faites cuire l'ensemble jusqu'à légère coloration.
  • 20 cl Vin rouge Une fois épaissie, ajoutez le vin et le reste de beurre et de la crème.
  • 1 pincée sel poivre Enfin mélanger les deux préparations.

Mousseline

  • 25 cl Huile d'olive
  • 1 pincée sel et poivre
  • 1 CC Moutarde
  • 1 CS Vinaigre ou jus de citron
  • 2 CS Ciboulette, persil, cerfeuil, aneth
  • 25 cl Mayonnaise
  • 10 cl Crème fraîche
  • 1 pincée sel et poivre

Sauce Tomates Seiches

  • 1 Boîte Sauce tomate
  • 1 Ration Tapenade
  • 1 Ration Caviar d'aubergines
  • 4 Gousses Ail
  • 1 CS Thym
  • 1 CS Laurrier
  • 1 CS Curry
  • 1 CC poivre

95 réponses sur « Sauces Chaudes »

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5 stars
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1 star
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4 stars
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4 stars
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