Sauces
Michaels & Associates plays a gracious host to the Cooking with Angus Campbell show, and several guest tasters provide an audience for Chef Angus as he delves into the topic of sauces, beginning with a discussion of the philosophy of sauces.
Up first are scallops, which are used to illustrate one method of deriving a sauce; using the flavors from a cooked product. A brief lesson in sautéing scallops follows before Chef Angus prepares a sauce for the dish using the "fond" left over in the pan. Deglazing the pan with the anise liquor Perod and white wine, a white cream sauce is created for the scallops using sherry, saffron, and a béchamel.
Following the seafood dish, Chef Angus demonstrates the preparation of a vinaigrette salad dressing with a twist. Beginning with pecan oil - mustard, powdered sugar, champagne vinegar to create the basis for the dish. Later a special cut of beef that has been smoked and turned into a jerky is combined with dried cherries, celery, carrots, Italian flat-leaf parsley, and romaine lettuce provide the substance of the salad over which the vinaigrette is poured.
The entrée is last, and it features turkey breast that will be sautéed and served with piquant sauce – a sauce created with a brown roux. Combining garlic with the roux and seasoning with tarragon, parsley, black and cayenne pepper, the first sauce for the dish is . A second sauce of poached, creamed and pureed turnips, also called a gastrique is added to help finish the product. Last, the dish is accompanied with cooked vegetables including asparagus, carrots and Tokyo turnips.
Preparing Saffron Sauce
Jumbo Scallop with Saffron Sauce