On Tue, 28 Dec 2004 20:10:01 -0600, "Matthew Givens"
> wrote:

>Okay, I'm an amateur cook, trying to expand my horizons. Recently
>discovered gravies and sauces. Tried a Veloute' tonight, just the basic
>version (make a roux from butter and flour, and chicken stock and simmer,
>salt and pepper to taste), and it goes good with a pan fried chicken and
>rice. But I'm interested in experimenting.
>
>Can I take the same base, except instead of adding chicken stock add a 25/75
>blend of lemon juice and water, to be used on a fish, tilapia?

I'd try lemon juice and white wine with the roux. Maybe a fish stock,
too.
>
>How about a the basic roux mixed with melted chocolate and simmered to form
>a chocolate sauce? Maybe with some rapsberries for bonus?

Not likely to be a good mix. A roux is best in savory sauces in my
opinion.
>
>Where else can I take this basic recipe? My wife wants a moroccan style
>sauce with paprika, cumin, and so forth.
>
>Any comments or suggestions are welcome. I'm just trying to figure things
>out, here...
>
What you might do is experiment with darker versions of roux. In
Cajun cooking, one cooks a roux dark -- mohagony dark, chocolate dark.
This imparts a rich nutty flavor to the sauce/gravy. It's important
to watch out for burning, though. Burned roux is bitter and useless.

Me? I've embarked on making a jack-version of demi glace. Tomorrow
will tell.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore