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Category: Basics

  • White Stock (Fonds Blanc Ordinaire)

    White Stock (Fonds Blanc Ordinaire)

    White Stock (Fonds Blanc Ordinaire)

    Applause for the Chef TeamApplause for the Chef Team
    This home-cook version has been scaled from professional kitchen quantities to practical enthusiast quantities. White stock is a clear, pale stock made from veal, chicken bones and vegetables without browning. It is used where a clean colour and delicate flavour are needed, especially for velouté and light sauces.
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    Servings
    Servings 4 l

    Ingredients
     

    • 4 kg veal shin and veal trimmings
    • 1.5 chicken carcasses or old chicken carcasses
    • 300 g carrots
    • 150 g onions
    • 120 g leek
    • 40 g celery
    • 40 g parsley stalks
    • 0.5 thyme sprig
    • 0.5 bay leaf
    • 2 cloves
    • 5 l water
    • 24 g salt
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    Instructions

    • Tie the meats neatly and chop the bones into small pieces.
      4 kg veal shin and veal trimmings, 1.5 chicken carcasses or old chicken carcasses
    • Put the meat and bones in a stockpot with the water and salt. Bring slowly to a simmer and skim thoroughly.
      5 l water, 24 g salt
    • Add the carrots, onions, leek, celery, parsley, thyme, bay and cloves.
      300 g carrots, 150 g onions, 120 g leek, 40 g celery, 40 g parsley stalks, 0.5 thyme sprig, 0.5 bay leaf, 2 cloves
    • Cook at a gentle, regular simmer for 3 hours, skimming and degreasing as needed.
    • Strain carefully and cool quickly.
    Start Cooking

    Chef's notes

    • Do not brown the bones or vegetables for white stock.
    • A very gentle simmer gives a cleaner result than boiling.
    • Skim well at the beginning and degrease during cooking.
    • Use as the base for velouté, soups and light braises.
    • Cool quickly before refrigerating.
    Nutrition per serving

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  • Poultry Stock (Fonds de Volaille)

    Poultry Stock (Fonds de Volaille)

    Poultry Stock (Fonds de Volaille)

    Applause for the Chef TeamApplause for the Chef Team
    This home-cook version has been scaled from professional kitchen quantities to practical enthusiast quantities. Poultry stock follows the same method as a white stock but is reinforced with additional chicken carcasses or old hens. The result is a clear chicken foundation for sauces, soups and poultry dishes.
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    Servings
    Servings 4 l

    Ingredients
     

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    Instructions

    • Prepare the white stock base with the standard meat, bones, vegetables, water and salt.
      4 kg white stock ingredients
    • Add the old chickens or extra chicken carcasses to strengthen the poultry flavour.
      1 old chickens or extra chicken carcasses
    • Bring slowly to a simmer, skim well and cook gently until the stock is clear and well flavoured.
    • Strain through fine cloth and cool quickly.
    Start Cooking

    Chef's notes

    • Use old hens or carcasses for the strongest flavour.
    • Keep the simmer gentle to avoid cloudiness.
    • Do not brown the ingredients if you want a pale stock.
    • Use for poultry velouté, soups and risotto-style dishes.
    • Chill and remove any fat from the surface.
    Nutrition per serving

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  • Easy Homemade Garam Masala Spice Blend with Toasted Whole Indian Spices

    Easy Homemade Garam Masala Spice Blend with Toasted Whole Indian Spices

    Easy Homemade Garam Masala Spice Blend with Toasted Whole Indian Spices

    Applause for the Chef TeamApplause for the Chef Team
    Easy homemade garam masala is a quick Indian spice blend made with cumin, coriander, cardamom, black pepper, cinnamon, cloves and nutmeg. Use it at the end of cooking to add warm, rounded spice without heavy heat.
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    Servings
    Servings 12 tsp

    Ingredients
     

    • 1 tbsp ground cumin
    • 1½ tsp ground coriander
    • 1½ tsp ground cardamom
    • 1½ tsp ground black pepper
    • 1 tsp ground cinnamon
    • ½ tsp ground cloves
    • ½ tsp ground nutmeg
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    Instructions

    • Measure all spices into a small bowl.
      1 tbsp ground cumin, 1½ tsp ground coriander, 1½ tsp ground cardamom, 1½ tsp ground black pepper, 1 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp ground nutmeg
    • Whisk until evenly combined and no clumps remain.
    • Transfer to an airtight jar. Store in a cool, dark cupboard and use within 3 months.
    Start Cooking

    Chef's notes

    Add garam masala near the end of cooking to preserve its aroma. For a fresher blend, toast whole spices lightly, cool, then grind before mixing.
    Nutrition per serving
    Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Sodium: 1mg | Potassium: 20mg (1%) | Fiber: 0.4g (2%) | Sugar: 0.04g | Vitamin A: 9IU | Vitamin C: 0.2mg | Vitamin E: 0.03mg | Vitamin K: 1µg (1%) | Folate: 0.2µg

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  • Classic Dutch Speculaas Spice Mix with Cinnamon, Cloves and Nutmeg

    Classic Dutch Speculaas Spice Mix with Cinnamon, Cloves and Nutmeg

    Classic Dutch Speculaas Spice Mix with Cinnamon, Cloves and Nutmeg

    Casper @Applause for the ChefCasper @Applause for the Chef
    Classic Dutch speculaas spice mix brings cinnamon, clove, nutmeg, coriander, anise, ginger and cardamom into one warm baking blend. Use it for kruidnoten, speculaas biscuits, cakes, crumbles and winter desserts.
    5 from 1 vote
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    Servings
    Servings 16 tsp

    Ingredients
     

    • 8 tsp ground cinnamon
    • 2 tsp ground cloves
    • 2 tsp ground nutmeg
    • 1 tsp ground coriander seed
    • 1 tsp ground aniseed
    • 1 tsp ground ginger
    • 0.75 tsp ground cardamom
    • 0.5 tsp ground white pepper optional, for extra warmth
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    Instructions

    • Measure all the ground spices into a small bowl.
      8 tsp ground cinnamon, 2 tsp ground cloves, 2 tsp ground nutmeg, 1 tsp ground coriander seed, 1 tsp ground aniseed, 1 tsp ground ginger, 0.75 tsp ground cardamom, 0.5 tsp ground white pepper
    • Stir thoroughly until the colour is even and no darker streaks remain.
    • Transfer to a clean airtight jar and store in a cool, dark place.
    • Use in Dutch spiced biscuits, cakes, pastry fillings, crumbles or festive bakes.
    Start Cooking

    Chef's notes

    For a softer blend, leave out the white pepper. Use the same measuring spoon for each spice so the balance stays consistent.
    Drink pairing
    Speculaas spice works best with warm, creamy or gently roasted drinks that echo its cinnamon, clove and nutmeg notes.

    Alcoholic

    A small glass of tawny port pairs well with the baking spices, dried fruit notes and gentle sweetness.

    Non alcoholic

    Chai tea with warm milk mirrors the spice profile and softens the stronger clove and ginger notes.
    Nutrition per serving
    Calories: 5kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 12mg | Fiber: 0.4g (2%) | Sugar: 0g | Vitamin A: 2IU | Vitamin C: 0mg

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  • Super Creamy Homemade Mayonnaise with a Stick Blender in 2 Minutes

    Super Creamy Homemade Mayonnaise with a Stick Blender in 2 Minutes

    Super Creamy Homemade Mayonnaise with a Stick Blender in 2 Minutes

    Casper @Applause for the ChefCasper @Applause for the Chef
    This homemade mayonnaise comes together in less than 2 minutes with a Bamix or any stick blender. It is creamy, rich, and far fresher than store bought mayo. Perfect for sandwiches, fries, salads, burgers, or as a base for sauces and dressings.
    5 from 1 vote
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    Servings
    Servings 8 people

    Ingredients
     

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    Instructions

    • Add the egg, Dijon mustard, vinegar, salt, and garlic (if using) to a tall narrow container or measuring jug.
      1 Whole egg, 1 tbsp Dijon mustard, 1 tbsp White wine vinegar , 0.5 tsp Salt, 1 clove Garlic
    • Pour the oil on top.
      250 ml Neutral oil
    • Place the Bamix or stick blender all the way at the bottom of the container.
    • Start blending without moving the blender for about 10 to 15 seconds, until the mayonnaise starts to emulsify and thicken.
    • Slowly lift the blender upward while continuing to blend until all the oil is incorporated and the mayonnaise is thick and creamy.
    • Taste and adjust with extra salt, lemon juice, or mustard if needed.
      1 tbsp White wine vinegar , 0.5 tsp Salt, 1 tbsp Dijon mustard
    • Store covered in the fridge for up to 3 days.
    Start Cooking

    Chef's notes

    The key is keeping the blender at the bottom at the start. Once the emulsion forms, the mayonnaise becomes almost foolproof.
    • A narrow container also helps the emulsion form much faster.
    • Use room temperature ingredients for the most reliable emulsion.
    • Vinegar for a classic taste, lemon for a more Mediterranean.
    • For a lighter flavor, use sunflower or canola oil.
    • Add herbs, roasted garlic, sriracha, or chipotle for variations.
    Nutrition per serving
    Serving: 38g | Calories: 257kcal (13%) | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 29g (45%) | Saturated Fat: 3g (19%) | Sodium: 169mg (7%) | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 1IU | Vitamin C: 0.1mg | Vitamin E: 12mg (80%) | Vitamin K: 2µg (2%) | Folate: 0.1µg

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