Sauce with me

Ingredients • 4 egg whites • 1 leek (chopped) • 4 sprigs of parsley (chopped) • 3 garlic cloves (mashed) • 500g fish trimmings (bones, heads, or leftover cuts) • 20g coarse salt • 1 pinch of pepper • 2L white fish stock or simple fish consommé  Preparation Time: 2 hours 30 minutes Instructions 1. In a bowl, beat the egg whites until frothy. 2. Add the chopped leek, parsley, and mashed garlic. Stir in the fish trimmings. 3. Season with salt and pepper, then pour in the fish stock. 4. Bring to a gentle simmer over low heat, allowing it to cook for 2 hours without boiling. 5. Once the liquid is clear, strain it through a fine sieve or cheesecloth for a smooth and refined broth. 6. Use immediately in seafood sauces, soups, or delicate fish-based dishes. 💡 Pro Tip: This method enhances seafood sauces by creating a clean, aromatic broth without overpowering fishy flavors. Perfect for light consommés, seafood bisques, or elegant French sauces! 

Ingredients • 4 egg whites • 2 carrots (diced) • 2 onions (diced) • 1 leek (diced) • 1 celery stalk (diced) • 3 tomatoes (diced) • 4 sprigs of parsley (chopped) • 3 garlic cloves (mashed) • 2 cloves (spice) • 500g beef (shoulder or knuckle, cut into large cubes) • 20g coarse salt • 1 pinch of pepper • 2L white poultry stock Preparation Time: 2 hours 30 minutes Instructions 1. Beat the egg whites in a large bowl until frothy. 2. Add the diced carrots, onions, leek, celery, and tomatoes. Stir in the chopped parsley, mashed garlic, and cloves. 3. Mix the ingredients with the diced beef and season with salt and pepper. 4. Pour in the white poultry stock and bring to a gentle simmer over low heat. Let it cook for 2 hours, maintaining minimal bubbling. 5. Skim off any excess fat, then strain the broth through a fine sieve or cheesecloth for a clear and refined liquid. 6. Serve warm or use immediately in soups, sauces, or gelatin-based dishes. 💡 Tip:...

Ingredients • 4 egg whites • 2 carrots (finely julienned) • 2 onions (finely julienned) • 1 leek (finely julienned) • 1 celery stalk (finely julienned) • 3 tomatoes (finely julienned) • 4 sprigs of parsley (chopped) • 3 garlic cloves (mashed) • 2 cloves (spice) • 500g beef (shoulder or knuckle, cut into large cubes) • 20g coarse salt • 1 pinch of pepper • 2L white veal stock Preparation Time: 3 hours  Instructions 1. In a bowl, beat the egg whites until frothy. 2. Add the finely julienned carrots, onions, leek, celery, and tomatoes. Stir in the chopped parsley, mashed garlic, and cloves. 3. Mix everything with the diced beef, seasoning with salt and pepper. 4. Pour in the white veal stock and bring to a gentle simmer over low heat. Let it cook for 2 hours, maintaining minimal bubbling. 5. Skim off any excess fat, then strain the mixture through a fine sieve or cheesecloth to achieve a clear liquid. 6. Serve warm or use immediately in soups, sauces...