Sauce Recipes

New England Culinary Institute 2008

Compound Butter (Beurre Compos)

Incorporating different aromatics, spices, and flavoring into softened unsalted butter makes a
compound butter. They are usually rolled into a cylinder in parchment paper or plastic wrap.
Compound butters may be added to a pan sauce, as in mouster au beurre, left to slowly melt
over risotto, sliced and placed on grilled meats and fish, thus creating its own sauce. Again butter
is the base, it has a wonderful flavor on its own, but here use the butter as a base to build new
and exciting flavors that compliment your dish.
Example:
! Lobster butter: using lobster shells, the coral, tomalley, or a reduced lobster sauce
! Truffle Butter
! Fresh Herb Butter
! Roasted Red Pepper
! Roasted Garlic
! Montpellier: parsley, watercress, tarragon, chervil, hardboiled eggs, gherkins, and garlic
! Red Wine/Balsamic vinegar
Note: Use your imagination; think about flavorings and combinations that will build the proper
taste and plate dimension that you desire.

New England Culinary Institute 2008

Basic Mayonnaise
Grouping:
Yield:
Serving:

Stocks/Sauces
1 cup

Ingredient
1
2
1
8

each
teaspoon
teaspoon
ounce
To Taste

Egg, yolk
Lemon juice or sherry vinegar
Dijon mustard
Canola oil
Salt and pepper

Preparation
1.
2.
3.
4.

In a stainless steel bowl combine the egg yolk, lemon juice, and mustard. Whisk until the
mixture is somewhat frothy and pale yellow.
While constantly whisking slowly ladle the oil in a steady stream to create the emulsion. Once
the emulsion has been established then add the oil a little faster.
Taste and season the mayonnaise.
NOTE: At this point the mayonnaise (permanent emulsion) can be used as a base for other
small cold sauces. It may now be garnished with fresh herbs, garlic, capers, red onion, roasted
peppers, etc

Equipment:
Measuring Cups
Measuring Spoons
Whisk

Basic Vinaigrette #2
Grouping:
Yield:
Serving:

Dressings
8 ounce

Ingredient
2 ounce
6 ounce
To Taste

Red wine vinegar

Canola oil
Salt and black pepper

Or vinegar of your choice

Preparation
1.
2.
3.

While constantly whisking slowly ladle oil into vinegar to create a temporary emulsion.
Season to taste with salt and pepper.
NOTE: Temporary emulsion

Equipment:
Measuring Cups

New England Culinary Institute 2008

Bchamel Sauce #2
Grouping:
Yield:
Serving:

Stocks/Sauces
1 gallon
0

Ingredient
1
8
8
1
2
1

gallon
ounce
ounce
each
each
each
pinch
To Taste

Milk
Butter
Flour
Onion
Whole Cloves
Bay Leaf
Nutmeg
Salt and pepper

Preparation
1.
2.
3.
4.
5.
6.

In a stainless steel sauce pan place milk and onion piquant (onion, bay leaf, cloves) over a
medium flame. Taste at this point.
When milk is flavored, which takes approximately 45 minutes to 1 hour. Make a white roux in a
separate sauce pan, large enough to hold the gallon of milk.
To make white roux use melted butter than whisk in flour and cook for 3 to 4 minutes.
Slowly ladle milk into roux whisking to prevent lumps. When all the milk has been incorporated
into the roux taste and cook over a low flame for approximately 30 minutes or UNTIL FLOUR
TASTE has cooked out. Taste frequently.
Season with salt, white pepper, and nutmeg.
Strain through chinois and shock.

Equipment:

Beurre Blanc #5
Grouping:
Yield:
Serving:

Stocks/Sauces
0.5 cup

Ingredient
1/2
3
2
8

cup
tablespoon
tablespoon
ounce
To Taste

White wine
White wine vinegar
Shallots
Butter
Salt and pepper

Minced
Cold, large dice

Preparation
1.
2.
3.

Combine the white wine, vinegar, and shallots.

Reduce to "au sec" then slowly whisk in cold butter to create an emulsion.
Season to taste with salt and pepper. Hold in warm place between 120-130F.

Equipment:
Measuring Cups
Measuring Spoons
Sauce Pan, Stainless, 2 quart

New England Culinary Institute 2008

Beurre Fondue
Grouping:
Yield:
Serving:

Stocks/Sauces
0.5 cup

Ingredient
2 tablespoon
8 ounce
To Taste

Water
Butter
Salt and Pepper
Lemon juice

Cold, large dice

Preparation
1.

Warm water in a non reactive sauce pan, slowly whisk in cold butter to emulsify. Adjust heat
making sure sauce does not simmer or get too cold.
2.
Season with salt and pepper and lemon juice.
3.
Keep temperature between 120-130F
Equipment: Sauce Pan, Stainless, 2 quart

New England Culinary Institute 2008

Chicken Consomm
Grouping:
Yield:
Serving:

Soups, meat
1 quart

Ingredient
2
4
1/4
3
1
3
1
4

each
ounce
piece
each
To Taste
each
sprig
quart
ounce

Egg Whites
Chicken Breast
Tomato
Black Peppercorn
Salt
Bay Leaf
Fresh Thyme
Chicken Stock #2
Mirepoix

Lean, skinless
Crushed

Or poultry stock

Preparation
1.
2.
3.
4.
5.
6.
7.
8.
9.

Run the chicken meat, mirepoix, tomato, thyme, black peppercorn, and bay leaf through a
meat grinder. Add the egg whites in a stainless steel bowl and whip until slightly frothy.
In a sauce pan, 2 quart, bring the chicken stock to 155F. Add the clear meat mixture stirring as
incorporated. The temperature will drop to approximately 125F.
Over medium heat slowly bring the mixture to a near simmer, stirring occasionally taking notice
of the change in the raft as it starts to form and set. The raft will form, at which point do not stir,
and look for a natural vent to form in the raft.
NOTE: You may have to help form the vent by carefully opening it with the proper utensil.
Let the consomm "slowly" simmer, approximately 45 -1 hr, as the clarification continues and
the flavor is fully extracted from the raft. DO NOT LET IT BOIL.
Season it with salt before straining.
Carefully strain the finished consomm through a cheesecloth, coffee filter, or chinois. Repeat
this procedure. Shock to 70F in less than 2 hours and store properly.
If there is any sign of grease droplets you may try and remove with a ladle or remove the next
day once consomm has chilled overnight and the fat has solidified.
NOTE: Consomm is a stock that has been fortified and clarified to remove impurities. The
result is a broth or stock with unparalleled clarity and flavor. The flavor of your consomm will
be a direct reflection of the flavor and quality of the stock you use. Great Stock = Great

Equipment:
Measuring Cups
Measuring Spoons
Meat Grinder, w/attachments
Sauce Pan, Stainless, 2 quart

New England Culinary Institute 2008

Escoffier's "Style" Tomato Sauce

Grouping:
Yield:
Serving:

Stocks/Sauces
1 gallon

Ingredient
3 1/2
5
5
7
5
1
1
1
2
2
1
2
1

ounce
ounce
ounce
ounce
ounce
each
sprig
can
quart
clove
teaspoon
teaspoon
pinch

Butter
Bacon
Flour
Carrots
Onions
Bay leaf
Thyme
Tomato filet
White stock
Garlic
Salt
Sugar
Black pepper

Diced
Diced medium
Diced medium

Chicken or veal
Minced
Ground

Preparation
1.
2.
3.
4.

Melt the butter in a heavy pan, add the salt pork and fry lightly, add the vegetables, bay leaf,
and thyme, and fry to a light brown color. Singer with flour and mix in. Cook until light brown
then add the tomatoes.
Mix in the stock, add the crushed garlic, salt, and pepper. Bring to a simmer while stirring.
Simmer gently for 1 to 1 1/2 hours.
Pure and adjust seasoning if necessary. Shock in ice bath.

Equipment:
Measuring Cups
Measuring Spoons
Metal Serving Spoon
Rondeau Stainless, 12 quart

New England Culinary Institute 2008

Espagnole
Grouping:
Yield:
Serving:

Stocks/Sauces
0.5 gallon

Ingredient
4
4
3
2
1
3/4
1 1/2
1
6
1
4
4

ounce
ounce
quart
ounce
cup
cup
cup
each
each
each
ounce
each

Butter
AP Flour
Veal Stock
Bacon
Onion
Carrot
White Wine
Bay Leaf
Peppercorn
Thyme Sprig
Tomato Paste
Parsley stems

OR 2 qts stock and 1 qt remouillage

Diced medium
Diced medium
Cracked

Preparation
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Melt the butter over a low flame. Whisk in the flour in small batches to make a roux. It should
become the consistency of wet sand.
Cook the white roux for a few minutes until it turns a "hazelnut" brown color, stirring frequently.
Add veal stock to the brown roux in several additions, stirring between each addition. Bring the
sauce to a simmer and cook for one hours. As soon as it reaches a slow, rolling simmer, do not
whisk it any more.
While the sauce is simmering, render the bacon in a sauce pan. Add onion and carrot to the
pan and cook until the vegetables are lightly caramelized. Add this mixture to the sauce.
While the sauce is simmering, deglaze the saut pan with white wine. Reduce the wine by half
and pour it into the sauce.
Add the bay leaf, thyme, peppercorns, and parsley stems.
Skim the surface of the sauce to remove any impurities. Do this process as often as needed.
While the sauce is simmering, spread tomato paste onto a lightly oiled piece of parchment
paper. Roast this in a conventional oven for about 10 minutes at 400F.
After the sauce has simmered for about an hour, peel the tomato paste off the parchment paper
and add it to the sauce, and simmer for another half hour.
Skim the sauce one more time, then pass it through a strainer.
Taste and season with salt and pepper.

Equipment:
Whisk

New England Culinary Institute 2008

Hollandaise Reduction
Grouping:
Yield:
Serving:

Stocks/Sauces
8 ounce

Ingredient
1/2
4
1
1 1/2
1 1/2

cup
each
sprig
cup
cup

Shallots
Black peppercorns
Thyme
White wine
White wine vinegar

Minced
Cracked
Fresh

Preparation
1.
2.
3.
4.

Place all ingredients in s/s saucepan, reduce over moderate heat until half the original volume
remains. Strain, hold for service.
VARIATIONS:
For Bearnaise use 1/2 bunch of tarragon stems, 1 cup tarragon vinegar, and 1 c white wine, plus
1/2 c shallots minced, and 4 each cracked peppercorns.
For Paloise use 1/2 bunch of mint stems, 1 cup white wine vinegar, and 1 cup white wine, plus
1/2 c shallots minced, and 4 each cracked peppercorns.
For Maltaise use reduced juice of blood orange.

Equipment:
Measuring Cups
Metal Serving Spoon
Sauce Pan, Stainless, 2 quart

Hollandaise Sauce #3
Grouping:
Yield:
Serving:

Stocks/Sauces
1.5 cup

Ingredient
2 each

Egg yolks

1 teaspoon
2 tablespoon
8 ounce

Hollandaise Reduction
Cold water
Butter

To Taste

Pasteurized if preparing for public

consumption
Or use 2 tsp. Lemon juice
Clarified, melted, or whole cut into
a large dice

Salt, white pepper, and cayenne

Preparation
1.
2.
3.
4.
5.
6.
7.

Place egg yolks, reduction, and water in a stainless steel bowl and have your butter warm if
using clarified or melted butter. Keep butter in a separate stainless steel sauce pot.
Place bowl with yolks over a double boiler and whisk. The yolks will gradually increase in
volume and will become less frothy.
You should be able to see the bottom of the stainless steel bowl when you streak your whisk
across it, this is a sign that the yolks have " cooked" enough.
Remove bowl and double boiler from heat. Place a kitchen towel over double boiler and put
bowl back on it. Slowly ladle in the warm butter whisking to create an emulsion.
When all your butter has been added season with salt, white pepper, and cayenne pepper.
NOTE: If sauce becomes to thick stop adding butter and add approximately a teaspoon (plus or
minus) of warm water, then continue to add the butter. Adjust acidity at the end by adding more
of your hollandaise reduction or fresh lemon juice.
Keep between 120 - 130F for no more than hours.

New England Culinary Institute 2008

Pesto Sauce
Grouping:
Yield:
Serving:

Stocks/Sauces
1.5 pint

Ingredient
6
6
2
6
2
3

ounce
ounce
ounce
ounce
teaspoon
ounce

Canola Oil
Olive Oil
Pine Nuts, Walnuts or Pistachios
Fresh Basil
Garlic
Parmesan

Not extra virgin

Minced
Grated

Preparation
1.
2.
3.
4.
5.

Place all ingredients except the oils in a blender or food processor.

Begin to process, slowly add the oils and blend until smooth.
Transfer to container, label, date, and cover
For Roasted Red Pepper and Pistachio pesto use pistachios only and add 6 each canned
roasted red peppers.
NOTE: Semi-permanent emulsion

Equipment:
Food Processor
Measuring Cups
Measuring Spoons

Tomato Sauce #1
Grouping:
Yield:
Serving:

Stocks/Sauces
3 quart

Ingredient
1
2
1 1/2
1
1
1 1/2
1/4
3
4

ounce
cup
ounce
each
#10 can
cup
cup
tablespoon
tablespoon

Oil
Onion
Garlic
Bay Leaf
Tomato Filets
Red wine
Fresh basil
Fresh oregano
Fresh parsley

Diced small
Minced

Chiffonade
Chopped

Preparation
1.
2.
3.
4.
5.
6.

In just enough oil to cover the bottom of a saucepan, sweat onions until translucent.
Add the garlic to the saucepan. Stir and cook for a minute.
Add bay leaf and dry herbs if using.
Stir in the red wine and reduce by half.
Pour in the tomato filets and stir. Simmer for 40 to 45 minutes.
Remove the bay leaf, add fresh herbs and taste the sauce, adjust the seasoning as necessary.
Transfer to shock sink. Stir frequently until marinara is below 70F then transfer to bucket.
Critical Control: Proper labeling, dating, storage and rotation

Equipment:
5 gallon Pot
Metal Serving Spoon
Soup Kettle
Tasting Spoons

New England Culinary Institute 2008

10

Veloute Sauce
Grouping:
Yield:
Serving:

Stocks/Sauces
1 gallon

Ingredient
10 ounce
10 ounce
1 gallon

Whole butter
AP Flour
White stock

Chicken, veal, fish, or vegetable

Preparation
1.

In a stainless steel sauce pot, large enough to hold a gallon of liquid, melt the butter over low
heat, then slowly add the flour. Cook until the roux has a 'nutty" aroma, approximately 5 to 7
Slowly add cold or hot stock, whisking constantly to avoid lumps. TASTE. Cook over lowmedium heat for approximately 30 minutes or until the flour taste is gone.
Taste frequently, season with salt and white pepper, and strain through a chinois. Shock.

2.
3.

Equipment:

Vinaigrette II
Grouping:
Yield:
Serving:

Dressings
8 ounce

Ingredient
2 ounce
1
1/2
1/4
6

tablespoon
teaspoon
teaspoon
ounce
To Taste

Red wine vinegar

Shallots
Dijon mustard
Fresh Thyme
Canola oil
Salt and cracked black pepper

Or Sherry, Balsamic, Tarragon

vinegar
Minced

Preparation
1.
2.
3.

Combine shallots, mustard, thyme, and vinegar in a bowl. Slowly add the oil in a thin stream
whisking constantly.
Season with salt and cracked black pepper.
NOTE: Semi-permanent emulsion

Equipment:
Measuring Cups
Measuring Spoons
Whisk

New England Culinary Institute 2008

11

Starch
Guidelines and
Recipes

New England Culinary Institute 2008

12

Guidelines
Starch Ratios
Product

Type

Liquid

Preparation

Technique

Pearl

Dry
Amount
1 pt

Barley

4 pts

Bean, dry

Any

1 pt

4 pts

Rinse before
cooking
Sort, rinse,
presoak

Bulgur Wheat
Chickpeas

Dried

1 pt
1 pt

2.5 pt
4 pts

1 pt

4 pts can
go to 5
pts for
soft

Simmer, Risotto
uncovered, drain
Simmer
uncovered, drain
Hot soak/fluff
Simmer
uncovered, drain
Simmer, stirring

Cornmeal/Polenta

Couscous
Grits

Regular

1 pt
1 pt

2.5 pts

1 pt

2.5 pts

Nacre for pilaf

1 pt

2.5 pts

Rinse

Kasha (buckwheat
groats)
Lentils

Cracked or
whole

Oats

Rolled

1 pt

2 pts

Brown

1 pt
1 pt

2 pts
2.5 pts

Converted,
parboiled
Long grain

1 pt

1 pts
2 pts
1 pts
2 pts

Basmati,
jasmine,
texmati
Risotto
Sushi

1 pt

Quinoa
Rice
Rice
Rice
Rice
Rice
Rice
Rice
Semolina

Wild

New England Culinary Institute 2008

1 pt

1 pt
1 pt

3 pts
2.5 pts

1 pt
1 pt

4 pts
3 pts

Nacre for pilaf

Can soak
before
cooking
Nacre for pilaf

Steam/soak/fluff
Simmer
uncovered, stir
Hot soak/fluff or
pilaf
Simmer, Risotto
uncovered
Simmer,
uncovered
Steam/soak/pilaf
Cover, do not stir
Cover, do not stir

Do not rinse
before
cooking
Rinse before
cooking

Cover, do not stir

Rissolet
Rinse before
cooking

Cover, do not stir

Cover, do not stir

Cover, do not stir

Simmer, drain
Simmer
uncovered, stir

13

Starches
Potatoes
Braise
Duchesse Potatoes
Mashed
Potato Gnocchi
Potato Pancakes
Potato Risotto
Roasted Potatoes
Roesti Potatoes
Steam/Saut
Braise
Put 1 potato cubes in buttered sauteuse, add chicken stock halfway up on potato; season with
salt and pepper. Put in oven, bake uncovered, and continue to bast.
Potato Risotto
High starch potato, medium dice 1 cups.
In saut pan melt 2 T butter, add diced potatoes being careful to add any water with potato starch
in it to pan. Over medium heat, stir gently with wooden spoon, liquid in pan should come up
halfway on potato. When liquid is all absorbed, add more hot stock. Test/ taste a potato. When
center is just tender and liquid in pan has a creamy consistency you are done. Finish with cheese,
fresh herbs, etc. Season with salt and pepper.
Steam/Saut
Take 1 potato cubes, lightly oil perforated pan, put in steamer, and check after 5 minutes. Saut
on 4 of 6 sides until golden brown, season.
Roast
Take chopped herbs, oil, salt, and pepper. Toss with potatoes to coat, put on sheet pan, (single
layer) and roast at 350F until tender and golden brown.
Roesti
Cut strips of peeled russet potatoes in shoestrings on mandoline or grate on a box grater. Toss in
bowl with fine julienned onions, salt and pepper. In nonstick pan, coat with oil, then put deep
layer of mixture in pan. Slowly brown over low to medium heat, shaking pan occasionally to
keep potatoes from sticking. When first side is uniformly golden brown, turn potato cake over to
finish other side. Add more oil, if necessary, cook all the way through, and drain on paper
towels. Cut into wedges or use whole as base of plate.
Polenta
Rice Pilaf
Risotto
Pasta Dough

New England Culinary Institute 2008

14

Duchesse Potatoes #1
Grouping:
Yield:
Serving:

Sides, Starches
1 pound

Ingredient
2 pound
1/2 ounce
1 each
1 each
To Taste

Russet or Idaho potatoes

**1 pound after cooked and put

through food mill

Whole butter
Whole egg
Egg, yolk
Salt and pepper

Preparation
1.
2.
3.
4.

Bake the potatoes whole until tender and while still warm peel and pass through the food mill.
In a bowl add the butter, whole egg, yolk, and season with the salt and pepper.
Place potato mixture in a pastry bag with a large star tip and pipe onto a sheet pan with
parchment paper.
Bake on oven at 375F for 10 minutes or until golden brown.
OPTIONAL: Brush the potatoes with clarified butter before or after baking.

Equipment:
Measuring Cups
Scales, 2 pound

Pasta Dough I and II

Grouping:
Yield:
Serving:

Sides, Starches

Ingredient
6
1
2
1
8

each
each
tablespoon
teaspoon
ounce
pinch

Egg Yolk
Whole Egg
Milk
Olive Oil
AP Flour
Salt

Preparation
1.
2.
3.
4.
5.
6.

Place the flour and pinch of salt on a stainless steel table or in a large stainless steel bowl.
Make a well in the center and add the wet ingredients.
Gradually swirl in flour with your fingers slowly incorporating it.
Once the flour is incorporated knead the dough for 15 minutes until it is smooth and elastic,
resilient to the touch.
Wrap and let rest for at least 30 minutes.
OPTIONAL: PASTA DOUGH II instead of using 8 ounces of A.P. Flour use 4 ounces of A.P.
Flour and 4 ounce of Semolina Flour. Use the same procedure for mixing.

Equipment:
Measuring Cups

New England Culinary Institute 2008

15

Polenta #1
Grouping:
Yield:
Serving:

Sides, Starches
4 cup

Ingredient
1
1/2
4
1
1/2

ounce
each
cup
cup
cup

2 ounce
1/4 cup

Oil
Onion
Skim milk or whole milk
Polenta (cornmeal)
Cheese

Minced
May need more if necessary
Ground fine
Grated parmesan, asiago, or
pepper jack

Whole butter
Optional Garnish: diced sundried
tomatoes, roasted garlic, chopped
herbs, mushrooms, etc.

Preparation
1.
2.
3.
4.
5.
6.
7.

Sweat minced onion in oil until soft. Add milk, bring to a simmer, sprinkle cornmeal into milk,
whisking constantly. When all cornmeal is in, bring to a simmer.
Cook polenta out for 20-25 minutes, until cornmeal is no longer grainy when tested. It should
pull away from the side of the pot.
Remove from heat, stir in butter, cheese, and garnish if using.
Press into buttered half sheet pan, put parchment on top, press down with second sheet pan to
even out surface.
When cool, polenta can be sliced into shapes, grilled or fried.
HINT: If you moisten cornmeal with cold water, it will not lump on you.
VARIATIONS:
Soft Polenta: Up the proportion of liquid to 5 to 1; This gives a product that is more the
consistency of mashed potatoes.
Spoon Bread: Take soft polenta and fold in stiffly beaten egg whites; bake in buttered and
floured casserole or souffl dish. It will rise and then fall back; to be spooned out onto plates or
served as individual souffl.

Equipment:
Parchment Paper
Sauce Pan, Stainless, 2 quart
Sheet pan, Half
Spoon, Wooden, 12 inch

New England Culinary Institute 2008

16

Potato Gnocchi
Grouping:
Yield:
Serving:

Sides, Starches
1 pound

Ingredient
2 pound

Idaho or Russet potatoes

1 cup
1 each
To Taste

AP flour or cake flour

Whole egg
Salt and pepper

**1 pound after cooked and put

through food mill
Amount may vary

Preparation
1.
2.
3.
4.
5.
6.
7.

Bake the potatoes in the oven until fork tender. Peel the skin off and pass it through the food
Once the potatoes are cool add the whole egg and mix. Gradually, add the flour, REMEMBER
the entire cup may not be needed.
Season with salt and pepper.
The dough should be soft. It should not stick to your hands. Let the dough rest for a half hour
covered.
Bring a pot of salted water to a boil. Roll the dough into a cylinder and cut into 1" X 1/2"
shapes. Cook in the water until they float to the surface, approximately 3 minutes. Let cool on a
lightly oiled sheet pan.
To Finish: Optional, saut them in a nonstick pan to give them a nice crisp golden texture.
NOTE: Do not overwork the dough, we do not want the gluten in the flour to develop.

Equipment:
Food Mill S.S., 14"d,3mm hole,8Qt.
Measuring Cups
Saut Pan, Aluminum Non-Stick, 10 inch
Scales, 2 pound

New England Culinary Institute 2008

17

Potato Pancakes #1
Grouping:
Yield:
Serving:

Sides, Starches
1 pound

Ingredient
2 pound

Russet potatoes

2
3
3
2

Cornstarch
Whole eggs
Egg, whites
Heavy cream
Salt and pepper

tablespoon
each
each
tablespoon
To Taste

**1 pound after cooked and put

through food mill

Preparation
1.
2.
3.
4.

Bake potatoes in oven until fork tender. Remove when cool enough to handle. Peel and put
through rice mill. Transfer to a stainless steel bowl. Sprinkle in corn starch then gradually
incorporate the whole eggs, the egg whites, and the heavy cream.
Season with salt and pepper to taste.
In a nonstick pan add 1 tablespoon of oil or clarified butter and place approximately 2-3
tablespoons of mix. Brown on one side turn over and brown on the other side.
Remove and serve.

Equipment:
Measuring Cups
Measuring Spoons
Scales, 2 pound

Rice Pilaf #1
Grouping:
Yield:
Serving:

Sides, Starches
1 quart

Ingredient
1
1/2
1
1 1/2
1

ounce
each
cup
cup
each
To Taste

Vegetable oil
Onion
Converted or parboiled rice
Stock
Bay Leaf
Salt and pepper

Small dice
May need 2 cups

Preparation
1.
2.
3.
4.

Sweat onions in oil until clear. Add rice, stir to coat evenly, cook 2-3 minutes to nacre (hot to
touch). Add stock, bring to a simmer, add bay leaf and cover.
Reduce heat to low, cook for 15-20 minutes until liquid is absorbed. Try not to lift the lid!
Remove from heat, let stand ten minutes, season and shock if necessary.
VARIATIONS: This method is applicable to almost any grain: barley, wheat groats, quinoa will
all work. You can also vary a pilaf by changing the stock flavor, adding spices (Saffron or
cumin), and garnishing with any kind of vegetable

Equipment:
Parchment Paper
Rondeau Stainless, 12 quart
Spoon, Stainless, 12 inch

New England Culinary Institute 2008

18

Risotto
Grouping:
Yield:
Serving:

Sides, Starches
1 quart

Ingredient
1
1/2
3
1
2
1/2
3

ounce
each
ounce
cup
ounce
cup
cup

Vegetable oil
Onion
Wine
Arborio Rice
Whole butter
Asiago cheese
Chicken Stock #2

Diced small
Risotto
Grated

Preparation
1.
2.
3.
4.
5.
6.

Heat chicken stock in small saucepan.

In a sauce pan place the oil and onion. Sweat onion until translucent, add risotto. Stir until rice
is coated in oil. Add wine, stir until rice has absorbed all of the liquid. Add 4 oz. Hot chicken
stock, stir again until all liquid is absorbed.
The starches in the rice will combine with the liquid to make a creamy background sauce.
Continue adding hot stock in small amounts, stirring to help the starches combine with it.
When all the grains of rice are tender all the way through but still have some "tooth", take the
pan off the heat, and stir in whole butter and cheese.
Adjust seasoning with salt and pepper if necessary.
VARIATIONS: This technique can be used with other starches, such as barley or potatoes. You
can vary the flavor with spices (using Saffron for Risotto Milanese), finish with herbs or other
vegetable garnishes (Risi Bisi is Risotto with peas), and add any meats or proteins you like, cut
in small pieces. Flavors can varied using different stocks (lobster, veal, shrimp, duck) and
different cheeses.

Equipment:
Ladle, 1 piece Stainless, 4 ounce
Sauce Pan, Stainless, 2 quart
Saute Pan, Aluminum Non-Stick, 10 inch
Spoon, Wooden, 12 inch

New England Culinary Institute 2008

19