Béchamel sauce, tartar and mayonnaise recipes of chefs in restaurants – Michelin

Рецепти за бешамел, майонеза, тартар

Sauces are a separate culinary world. For example, the French think that sauce in the dish is the most important thing. Often, the amount of their ingredients exceeds ten or even twenty. They are so different: pasta sauces, salad sauce, fish sauce, meat, game – you can not list them… But you can make them!

If you have decided to be a real boss in your own little kitchen, learn from the best and their discoveries. Top chefs from restaurants with Michelin stars have their own recipes for even the most popular sauces:

1. Béchamel sauce on Gordon Ramsey’s recipe


Butter – 25 g
Flour – 25 g
Milk – 300 ml
Grated cedar cheese – 60 g
Nut – 1 pinch
Salt to taste
Fresh ground pepper – to taste


Melt the oil first in a saucepan. Add the flour and mix it to a smooth, paste-like mass.
Add one-third of the milk and mix constantly until a thick mixture forms. Then you need to pour another third of the milk and beat until a thick, creamy mass is obtained.
Now add the remaining milk, salt and pepper to taste. Do not put a pinch of nutmeg yet. Store the sauce on the fire, stir for about a minute then adds the cheddar cheese and the last spice. Stir and remove from the fire

2. Mayonnaise in Nathan Wattle’s recipe


Egg yolk – 1 pc.
English mustard – 1 tsp.
Lime (peel and juice) – 1 pc.
Olive oil – 250 ml
Salt – 1 pinch


1. Mix the egg yolk, the juice and the bark of the lime, the mustard in a bowl and shake for 1 minute.
2. Pour the olive oil into a thin jar by continuously stirring until the mixture thickens.
3. Salt and put in a jar to stay in the refrigerator before use.

3.Tarter on the recipe of Galton Blackstone


Egg – 1 pc.
Lemon juice – 1 pc.
Vinegar from white wine – 1 tsp.
Powder sugar – 1 pinch
English mustard powder – 1 pinch
Sea salt – to taste
Black pepper – to taste
Sunflower oil – 275 ml
Shallot (peeled and finely chopped or onion, if you can not find it) – 1 pc.
Cornices – 6 pcs.
Capers – 1 tsp
Parsley – 2 tsp
Freshly sliced ​​tarragon – 1 tsp.
Freshly cut wild onions – 1 tablespoon. 


1. Mix the egg, lemon juice, white wine vinegar and sugar with a mixer. Season with salt and pepper. Then add the oil to a thin stream and stir until a homogeneous mass is obtained.

2. Transfer the sauce to the bowl and add chopped shallots, gherkins, capers and finely chopped spices. Stir. Serve immediately or cover with foil to keep it in the refrigerator before serving.


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