RESTAURANGKÖKSUTBILDNING

 

EN PRAKTIKBOK FÖR GYMNASIAL UTBILDNING

 

KURS: RESTAURANG PÅBYGGNAD 100 POÄNG

 

SÅSKOMPENDIUM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

En dokumentation av restaurangköksläraren Axel Hess

på Vipangymnasiet i Lund

 

 

Bok 24  Pris: 450:- exkl moms

 

Innehållsförteckning

 

Varma fonder (fonds) som används till såstillagning

 

Brun fond eller ”Estouffade”                                                     sida   13

Brun kalvfond eller ”Fond de veau brune”                             sida   13

Brun avredd kalvsky eller ”Jus lié de veau brune”                 sida   14

Vanlig vit fond eller ”Fond blanc ordinaire”                           sida   16

Fiskfond eller ”Fond de poisson”                                              sida   16

Lammsky eller ”Jus d’agneau”                                                 sida   17

Skaldjurs- och musselfond, fond de crustacés et moules        sida   19

Tamfågelfond eller ”Fond de volaille”                                     sida   19

Vildfågelsky eller ”Jus de gibier à plume”                               sida   19

Viltsky, viltfond eller ”Fond de gibier”                                     sida   22

Glace av fisk-, fågel-,kött-, vilt-,

vildfågel- och skaldjursfond                                                        sida   24

Övriga fonder                                                                               sida   24

 

Såsnyckel för bruna grundsåser

 

Skysås eller ”Grand jus”                                                             sida   27

Brun grundsås eller sauce ”Espagnole”                                   sida   30

Kraftig brun grundsås eller sauce ”Demi-glace”                    sida   34

Köttglace eller “Glace de viande”                                            sida   38

 

Såser som tillagas av bruna såsgrunder

 

Avredd sky eller ”Jus lié”                                                           sida   39

Sauce ”Africaine”                                                                        sida   40

Sauce ”Anglaise”                                                                         sida   40

Sauce ”Bercy”                                                                              sida   41

Sauce ”Bigarrade”                                                                      sida   41

Sauce “Bordelaise”                                                                     sida   41

Sauce “Bourguignonne”                                                             sida   42

Sauce “Bretonne”                                                                        sida   43

Sauce “Castellane”                                                                      sida   43

Sauce “Charcutière”                                                                   sida   43

Sauce aux champignons                                                              sida   44

Sauce “Casseur”                                                                          sida   44

Sauce “Châteaubriand”                                                              sida   46

Sauce “Chaud-froid”                                                                   sida   48

Sauce “Chevreuil”                                                                       sida   48

Sauce” Colbert”                                                                           sida   48

Sauce “Diable”                                                                             sida   48

Sauce “Diana”                                                                              sida   48

Sauce “Duxelles”                                                                         sida   49

Sauce “Estragon”                                                                        sida   50

Sauce “Financière”                                                                     sida   50

Sauce aux fines herbes                                                                sida   51

Sauce “Genevoise”                                                                      sida   51

Sauce “Godard”                                                                           sida   51

Sauce “Grand veneur”                                                                sida   51

Sauce “Gratin”                                                                             sida   52

Sauce “Hachée”                                                                           sida   52

Sauce “Hussard”                                                                          sida   52

Sauce “Italienne”                                                                         sida   52

Sauce “La Vallière”                                                                    sida   54

Sauce “Lyonnaise”                                                                      sida   54

Sauce “Madére”                                                                          sida   54

Sauce “Marchand de vins”                                                         sida   55

Sauce “Marsala”                                                                          sida   57

Sauce “Matelote”                                                                        sida   58

Sauce “Miroton”                                                                          sida   58

Sauce “Moelle”                                                                            sida   59

Sauce “Moscovite”                                                                      sida   59

Sauce “Moulin Rouge”                                                               sida   59

Sauce “Nicoise”                                                                           sida   62

Sauce aux olives                                                                           sida   62

Sauce “Périgueux”                                                                      sida   62

Sauce “Piquante”                                                                        sida   63

Sauce “Polonaise”                                                                       sida   63

Sauce “Poivrade”                                                                        sida   63

Sauce “Porto”                                                                              sida   63

Portvinsås till vildand                                                                  sida   64

Sauce “Portugaise”                                                                     sida   66

Sauce “Provencale”                                                                    sida   66

Sauce “Réforme”                                                                         sida   66

Sauce à la Régence                                                                      sida   66

Sauce “Robert”                                                                            sida   66

Sauce “Romaine”                                                                        sida   67

Sauce “Rouennaise”                                                                    sida   67

Sauce “Salmis”                                                                             sida   68

Sauce “Smetena”                                                                         sida   68

Sauce “Soliférino”                                                                       sida   68

Tryffelsås eller sauce ”Périgueux”                                            sida   69

Sauce “Vin rouge”                                                                       sida   70

Sauce “Yorkshire”                                                                       sida   71

Sauce “Zingara”                                                                          sida   71

 

Såsnyckel till ljusa grundsåser

 

Kalvbuljong eller ”Fond blanc”                                                sida   73

Ljus grundsås eller ”Velouté de veau”                                     sida   76

Förädlad ljus grundsås eller sauce ”Allemande”                    sida   77

 

Såser som görs av velouté de veau och sauce ”Allemande”

 

Sauce ”Albert”                                                                             sida   79

Sauce ”Aurore”                                                                            sida   79

Sauce ”Bâtarde”                                                                          sida   79

Sauce “Bonnefoy”                                                                       sida   79

Sauce aux câpres                                                                          sida   79

Sauce aux champignons                                                              sida   80

Sauce chaud-froid                                                                        sida   80

Sauce “Currie”                                                                             sida   80

Sauce “Estragon”                                                                        sida   80

Sauce “Hongroise”                                                                      sida   80

Sauce “Indienne”                                                                         sida   81

Sauce “Mirabeau”                                                                       sida   81

Sauce “Moutarde”                                                                       sida   81

Sauce “Poulette”                                                                         sida   81

Sauce “Raifort”                                                                           sida   81

Sauce “Ravigote”                                                                        sida   81

Sauce “Soubise”                                                                           sida   82

Sauce “Villageoise”                                                                     sida   84

Sauce “Villeroy”                                                                          sida   84

 

 

Såsnyckel till tamfågelgrundsåser

 

Tamfågelbuljong eller ”Fond de volaille”                                sida   85

Vit tamfågelsås eller ”Velouté de volaille”                              sida   86

Förädlad tamfågelsås eller sauce ”Suprême”                         sida   87

 

Såser som görs av ”Velouté de volaille” och sauce “Suprême”

 

Sauce ”Albufera”                                                                         sida   89

Sauce ”Aurore”                                                                            sida   89

Sauce aux champignons                                                              sida   89

Sauce “Banquière”                                                                      sida   90

Sauce “Chivry”                                                                            sida   90

Sauce “Currie”                                                                             sida   91

Sauce “Persil”                                                                              sida   92

Sauce “Poulette”                                                                         sida   93

Sauce “Toulouse”                                                                        sida   93

Sauce “Chaud-froid”                                                                   sida   93

 

Bruna tamfågelsåser

 

Anksky                                                                                           sida   94

Brun kycklinggräddsås                                                                sida   96

Gåssås                                                                                            sida   98

Kalkonsky                                                                                     sida 100

 

Såsnyckel till fiskgrundsåser

 

Fiskbuljong eller ”Fumet de poisson”                                       sida 101

Vit fisksås eller”Velouté de poisson”                                         sida 104

Vittvinssås eller sauce ”Vin blanc”                                            sida 105

Sauce ”Vin blanc” till glacering                                                 sida 106

 

 

Såser som görs av ”Velouté de poisson” och sauce “Vin blanc”

 

Sauce ”Anchois”                                                                          sida 107

Sauce ”Bercy”                                                                              sida 108

Sauce ”Boistelle”                                                                         sida 109

Sauce “Bretonne”                                                                        sida 110

Sauce aux câpres                                                                          sida 110

Sauce aux crevettes                                                                     sida 110

Sauce “Diplomate”                                                                      sida 110

Sauce “Écrevisses”                                                                      sida 111

Sauce aux fines herbs                                                                  sida 111

Sauce “Homard”                                                                         sida 111

Sauce “Hongroise”                                                                      sida 111

Sauce aux huîtres                                                                         sida 112

Sauce “Indienne”                                                                         sida 112

Sauce “Joinville”                                                                         sida 112

Sauce “Livonienne”                                                                    sida 112

Sauce “Marinière”                                                                       sida 113

Sauce “Matelote blanche”                                                         sida 113

Sauce “Moutarde”                                                                       sida 113

Sauce “Newburg”                                                                        sida 113

Sauce “Normande”                                                                     sida 107

Sauce “Polignac”                                                                         sida 114

Sauce “Régence”                                                                         sida 115

Sauce “Riche”                                                                              sida 116

Sauce “Rubens”                                                                           sida 116

Sauce “St. Malo”                                                                         sida 116

Sauce “Souchet”                                                                          sida 118

Sauce “Vénitienne”                                                                     sida 118

Sauce “Victoria”                                                                          sida 118

 

Andra fisksåser som görs av sauce “Vin blanc”

 

Limesås                                                                                          sida 118

Sauce ”Vin blanc” med vermouth, whisky,

pernod eller cognac                                                                      sida 120

Saffranssås                                                                                    sida 120

 

Skaldjurs- och musselsåser eller sauce ”Crustacés et de moules”

 

Sauce ”Crabe”                                                                             sida 121

Sauce ”Crevettes”                                                                       sida 124

Sauce ”Écrevisses”                                                                      sida 127

Sauce “Homard”                                                                         sida 129

Sauce “Langoustine”                                                                  sida 133

Sauce de moules                                                                           sida 135

Sauce “Normande”                                                                     sida 139

 

Holländsk grundsås eller sauce “Hollandaise”                        sida 141

 

Andra såser som görs av sauce “Hollandaise”                        sida 145

 

Sauce ”Anethe”                                                                           sida 145

Sauce ”Baltic”                                                                              sida 145

Sauce ”Bavaroise”                                                                      sida 145

Sauce ”Cédard”                                                                           sida 146

Sauce “Ciboulette”                                                                      sida 146

Sauce “Divine”                                                                             sida 146

Sauce “Homard”                                                                         sida 146

Sauce “Maltaise”                                                                         sida 147

Sauce ”Maximilian” 1                                                                 sida 147

Sauce “Maximilian” 2                                                                 sida 148

Sauce “Mousseline”, även kallad sauce “Chantilly”              sida 149

Sauce “Noisette”                                                                          sida 149

Sauce “Raifort”                                                                           sida 149

Sauce “Vénitienne”                                                                     sida 150

Andra såser som kan göras av hollandaise                              sida 150

Sauce ”Hallandia”                                                                       sida 150

Grönsakshollandaise                                                                    sida 151

Hollandaise med basilika                                                             sida 152

Hollandaise med krasse                                                               sida 152

Hollandaise med körvel                                                               sida 153

 

Bearner grundsås eller sauce ”Bearnaise”                              sida 154

 

Andra såser som görs av grundsåsen ”Bearnaise”                 sida 157

 

Sauce ”Choron”                                                                           sida 157

Sauce ”Colbert”                                                                           sida 158

Sauce ”Foyot”                                                                              sida 158

Sauce “Hongroise”                                                                      sida 158

Sauce “Magenta”                                                                        sida 158

Sauce “Suvarov”                                                                         sida 158

Sauce “Valois”                                                                             sida 158

 

Grundsås béchamel eller sauce “Béchamel”                           sida 159

 

Såser som görs av sauce “Béchamel”                                      sida 161

Sauce ”Aurora”                                                                           sida 161

Sauce ”Cardinal”                                                                         sida 163

Sauce au celery                                                                             sida 163

Sauce “Ciboulette”                                                                      sida 163

Sauce à la crème                                                                          sida 164

Sauce “Ecossaise”                                                                       sida 165

Sauce “Maintenon”                                                                     sida 165

Sauce “Morney”                                                                          sida 167

Sauce “Nantua”                                                                           sida 169

Sauce “Raifort”                                                                           sida 169

Sauce “Soubise” variant 1 och 2                                               sida 170

Sauce “Victoria”                                                                          sida 171

Andra såser med béchamel som grund                                     sida 172

Béchamel med basilika och tomat                                             sida 172

Béchamel med champinjoner och tomattärningar                 sida 173

Krassesås                                                                                       sida 173

Vitlöksbéchamel                                                                           sida 174

Sauce ”Béchamel Vénitienne”                                                  sida 175

 

Smörgrundsås eller sauce ”Beurre blanc”                               sida 177

 

Andra såser som görs som sauce ”Beurre blanc”                  sida 180

Broccolismörsås                                                                           sida 180

Fänkålssmörsås                                                                            sida 181

Grönärtssmörsås                                                                          sida 181

Gurksmörsås                                                                                 sida 182

Nässelsmörsås                                                                               sida 184

Tomatsmörsås                                                                              sida 187

Paprikasmörsås, röd, gul eller grön                                           sida 188

Skaldjurssmörsås                                                                          sida 189

Vinsmörsås                                                                                    sida 190

Zucchinismörsås                                                                           sida 190

Övriga smörsåser                                                                         sida 192

 

 

Såsnyckel till traditionella smörsåser                                        sida 193

 

Sauce ”Bâtarde”                                                                          sida 193

Sauce ”Laguipièrre”                                                                   sida 193

Sauce ”Mousseuse”                                                                     sida 193

Andra såser som härledes av sauce ”Bâtarde”                       sida 193

 

Tomatsås eller sauce ”Tomate” eller sauce ”Portugaise”    sida 194

 

Andra såser som görs av sauce ”Tomate”                               sida 196

 

Sauce ”Bretonne” 1                                                                    sida 196

Sauce ”Bretonne” 2                                                                    sida 196

Sauce ”Chasseur”                                                                        sida 197

Sauce tomate aux fines herbes                                                   sida 198

Sauce “Hachée” eller sauce “Piquante”                                  sida 198

Sauce “Italienne”                                                                         sida 199

Jus lié tomat                                                                                  sida 200

Sauce “Provencale”                                                                    sida 200

Sauce “Oignon”                                                                           sida 202

Sauce “Orientale”                                                                        sida 203

Andra varianter av tomatsås                                                      sida 204

 

Varma engelska såser                                                                  sida 205

 

Sauce “Albert”                                                                             sida 205

Sauce “Diable” eller Devilled-sauce                                         sida 205

Sauce aux airelles eller Cranberry-sauce                                 sida 205

Sauce aux aromates eller Aromatic-sauce                               sida 205

Sauce au beurre à l’Anglaise eller Melted Butter-sauce        sida 206

Sauce aux câpres eller Caper-sauce                                          sida 206

Sauce au celery eller Celery-sauce                                            sida 206

Sauce aux crevettes à l’Anglaise eller Shrimp-sauce             sida 206

Sauce au fenouil eller Fennel-sauce                                          sida 207

Sauce aux groseilles eller Goosberry-sauce                             sida 207

Sauce aux huîtres eller Oyster-sauce                                        sida 207

Sauce aux huîtres brune eller Brown Oyster-sauce                sida 207

Sauce aux oeufs à l’Anglaise eller Egg-sauce                          sida 207

Sauce aux oeufs au beurre fondue eller

Egg and Butter-sauce                                                                  sida 207

Sauce aux oignons à l’Anglaise eller Onion-sauce                  sida 208

Sauce au pain eller Bread-sauce                                                sida 208

Sauce au pain frite eller Fried Bread-sauce                             sida 208

Sauce aux pommes eller Äpple-sauce                                       sida 208

Sauce aux porto eller Porto Wine-sauce                                  sida 208

Sauce au raifort chaud eller Horse-radish-sauce                    sida 209

Sauce chevreuil eller Roe-buck sauce                                       sida 209

Sauce crème à lAnglaise eller Creame-sauce                          sida 209

Sauce “Ecossaise” eller Scotch Egg-sauce                              sida 209

Sauce homard à l’Anglaise eller Lobster-sauce                      sida 210

Jus coloré eller Brown gravy                                                     sida 210

Sauce persil eller Parsley-sauce                                                 sida 210

Sauce persil pour poisson eller Fishparsley-sauce                  sida 210

Sauce réforme eller Reform-sauce                                            sida 210

Sauce sauge et oignons eller Sage and Onion-sauce              sida 210

Sauce “Victoria” eller Victoria-sauce                                      sida 211

Sauce “Waterfish” eller “Waterfish-sauce”                            sida 211

Sauce “Yorkshire” eller Yorkshire-sauce                                sida 211

 

Övriga varma såser                                                                     sida 212

 

Sauce “Barbecue”                                                                       sida 212

Currysås med garnityr                                                                 sida 214

Gorgonzolasås                                                                              sida 215

Gräddsås                                                                                       sida 217

Löksås                                                                                            sida 217

Murkelsås                                                                                      sida 219

Spenatsås                                                                                       sida 221

Tomatsalsa                                                                                    sida 222

Vitlökssalsa                                                                                   sida 223

Ädelostsås                                                                                      sida 225

 

Grundsås majonnäs eller sauce ”Mayonnaise                         sida 226

 

Variant 1                                                                                       sida 226

Variant 2                                                                                       sida 227

 

Såser som görs av sauce ”Mayonnaise”                                   sida 228

 

Sauce ”Andalouse”                                                                      sida 228

Sauce ”Aneth”                                                                             sida 229

Sauce ”Antiboise”                                                                        sida 229

Sauce “Bagration”                                                                      sida 229

Sauce “Baltic”                                                                              sida 229

Sauce “Caucasienne”                                                                  sida 231

Sauce “Chantilly”                                                                        sida 231

Sauce “Châtelaine”                                                                     sida 231

Sauce ciboulettes eller mayonnaise aux ciboulettes                sida 232

Sauce “Gloucester”                                                                     sida 232

Sauce “Gribiche”                                                                         sida 234

Sauce “Hongroise”                                                                      sida 234

Laxrommajonnäs                                                                         sida 236

Limfjordsmajonnäs                                                                      sida 237

Sauce “Maximillian”                                                                   sida 237

Sauce “Mousquetaire”                                                                sida 237

Sauce “Nantaise”                                                                         sida 238

Sauce “Raifort”                                                                           sida 238

Sauce “Ravigote”                                                                        sida 238

Sauce “Rémoulade” variant 1                                                   sida 238

Sauce “Rémoulade” variant 2                                                   sida 238

Sauce ”Rémoulade Danoise”                                                     sida 239

Sauce à la Russe                                                                           sida 239

Sauce “Rhode Island” variant 1                                                sida 239

Sauce “Rhode Island” variant 2                                                sida 239

Skarpsås                                                                                        sida 241

Sauce “Suedoise” variant 1                                                        sida 242

Sauce “Suedoise” variant 2                                                        sida 242

Sauce “Tartar”                                                                             sida 243

Sauce “Tyrolienne”                                                                     sida 245

Sauce verte                                                                                   sida 245

Vitlöksmajonnäs                                                                           sida 247

 

 

 

Övriga kalla såser                                                                        sida 248

 

Aïoli 1                                                                                             sida 248

Aïoli 2                                                                                             sida 248

Sauce “Anglaise”                                                                         sida 250

Applesauce (engelsk)                                                                   sida 250

Sauce “Bigarade”                                                                        sida 250

Sauce “Bohémienne”                                                                  sida 250

Sauce “Cambridge”                                                                    sida 251

Sauce “Chaud-froid”                                                                   sida 251

Sauce “Cumberland”                                                                  sida 251

Sauce “Génoise” varint 1                                                           sida 255

Sauce “Génoise” variant 2                                                         sida 255

Gravlaxsås eller Hovmästaresås                                                sida 257

Sauce Groiseile au raifort                                                           sida 259

Sauce ”Hatzfeld”                                                                         sida 259

Sauce ”Italienne”                                                                         sida 259

Sauce ”Kirgis”                                                                             sida 259

Sauce “Menthe”                                                                           sida 259

Sauce “Nobis”                                                                              sida 260

Sauce “Oxford”                                                                            sida 260

“Pesto” variant 1                                                                         sida 260

“Pesto” variant 2                                                                         sida 260

Sauce “Rouge”                                                                             sida 262

Sauce “Vinaigrette”                                                                    sida 262

Örtvinaigrette                                                                               sida 262

 

Grönsaksfond eller grönsaksbuljong och grönsakssåser        sida 264

 

Grönsaksfond                                                                                sida 264

Broccolisås                                                                                    sida 265

Champinjonsås                                                                             sida 265

Ingefärssås med äpple                                                                 sida 267

Jordärtskockssås                                                                          sida 268

Murkelsås                                                                                      sida 269

Nässelsås                                                                                        sida 270

Paprikasås ”Esterhazy”                                                              sida 273

Persiljesås                                                                                      sida 274

Rödbetssås                                                                                    sida 276

Röd paprikasås                                                                             sida 277

Tomatsås                                                                                       sida 278

Tomatsalsa med basilika                                                             sida 280

Tomatsås med pärllök och persilja                                            sida 281

Zucchinisås                                                                                    sida 283

”Grönsaksfond” eller ”Grönsaksbuljong”                               sida 284

 

Smörblandningar                                                                          sida 285