base ratios.
recipes, can guide, but ratios will set you free.
here are some of my most used ratios when developing recipes for sabahdining.
ratios will set you free
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ratios will set you free ✳︎ ✳︎ ✳︎
basic vinaigrette
(3:1:0.5)
300g oil : 100g vinegar : 50g dijon mustard
additional ingredients
maldon salt, white pepper, citrus zest
tip - you can use any oil or any vinegar.
bechamel
(1:1:10)
100g butter : 100g flour : 1000g milk (or any liquid)
additional ingredients
maldon salt, black pepper, clove, white onion, bay leaf, star anise
tip - use stock instead of milk and you have a velouté, also make sure to simmer the additional ingredients in the liquid for 30 minutes before you use.
basic mayo
(1:20)
10g egg yolk : 200g vegetable oil
additional ingredients
maldon salt, vinegar, dijon mustard.
tip - you can swap the oil, use a herb oil, and make a herb mayo.
mornay
(1:1:10:2)
100g butter : 100g flour : 1000g milk (or any liquid), 200g gruyere
additional ingredients
maldon salt, black pepper, clove, white onion, bay leaf, star anise
tip - play around with different cheeses.
pickles
(4:2:1)
400g vinegar : 202g sugar : 100g water
additional ingredients
smoked maldon salt, hard herbs
tip - feel free to use different vinegars or sugars for a different flavor profile.
hollandaise
(5:1:1)
50g butter : 10g egg yolk : 10g vinegar
additional ingredients
maldon salt, black pepper, lemon juice, paprika
tip - instead of butter, use brown butter.