The 5 French Mother Sauces Everyone Should Know
Five Mother Sauces of Classical Cuisine Bechamel Sauce. Bechamel sauce is probably the simplest of the mother sauces because it doesn't require making stock. Veloute Sauce. Veloute sauce is another relatively simple mother sauce, made by thickening white stock with a . The Five Basic Sauces. Bechamel. Bechamel sauce, also known as white sauce, uses milk as a base and is thickened with a white roux. Bechamel sauces are commonly flavored Espagnole. Hollandaise. Red Sauce. Veloute.
One of these five French mother sauces is at the foundation of nearly every sauce you will make or taste in French cuisine. French technique. Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities. Preparing a cosy stay-in celebration for this winter solstice and Christmas?
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We use cookie to elevate your user experience, perform audience measurement and enhance the quality of our service. By continuing to browse our services, you accept the use of such cookies. Hong Kong English. Dining In 1 minute 02 November We've all had a taste of each of them at some point, be it ladled over pasta, stirred into soup or slathered on that succulent hunk of steak.
But how many of us actually know where our sauces come from? This quick guide will help you unearth the secrets behind the 5 'mother' sauces of classical French cuisine, from the delicate hollandaise to the indulgent espagnole, from which the myriad sauces we know of today were derived.
Produced by combining a white roux of butter and flour with heated milk, it is commonly served with white meats, and used as a foundation in many gravies and soups, as well as popular dishes ranging from lasagne, other pastas and pizzas to comfort foods like scalloped potatoes and casseroles. Hollandaise Sauce Most notable for its role in the popular breakfast dish of eggs Benedict, hollandaise sauce incorporates lemon juice and clarified butter butter stripped of its milk solids into egg yolks through whisking at low temperatures.
Possibly the most versatile of the sauces on this list, a good dollop of hollandaise sauce can be paired with most common items, ranging from eggs to both red and white meats, and even vegetables or baked potatoes.
It is formed by thickening a light stock, usually made from chicken, fish or veal, with a white roux once more. Brown Sauces Sauce Espagnole The most basic of brown sauces and the heaviest of the mother sauces, sauce espagnole is made by reducing a broth consisting of a brown roux made by cooking clarified butter with flour for a longer duration instead of regular whole butterveal or beef stock, browned bones, pieces of red meat and vegetables.
During the cooking process, the connective tissues in the bones and meat are slowly dissolved to form a natural gelatinous thickening how to build a variable resistor. Once fully reduced, this thick and flavorful concoction can then be used to create other rich, savoury sauces and sauce components — such as demi-glacebordelaiseRobert and chateaubriand — or even spooned gloriously over steaks and other red meats on its own.
Sauce Tomat The French variation of a tomato sauce, sauce tomat is prepared by combining rendered pork fat from salt pork belly how to finish cutting board a blend of carrots, onions, and tomatoes, a roux and veal or alternative meat stock, simmered in a medium-heat oven for two hours. The plethora of ingredients utilised results in the formation of an incredibly tasty sauce that is usually merged with other ingredients to form a range of other condiments including Creole, Spanish and Portuguese sauces.
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The five mother sauces are the basis of all classical sauces
Brown Sauces Sauce Espagnole The most basic of brown sauces and the heaviest of the mother sauces, sauce espagnole is made by reducing a broth consisting of a brown roux (made by cooking clarified butter with flour for a longer duration instead of regular whole butter), veal or beef stock, browned bones, pieces of red meat and vegetables. During the cooking process, the connective tissues in. Nov 15, · Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. The five mother sauces include bechamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise.
Since we covered so much ground in the French Mother Sauce Series , both on the blog and podcast, I figured it would be a good idea to place all the information in one, easy to find post. The mother of all mother sauce resources if you will. So here it is; a list of the mother sauces with their corresponding podcast episodes, classic components, serving suggestions, and how to posts.
The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. Some of the classic versions of these sauces use different thickening agents to bring the sauce to its proper consistency. Thickening Agent: White Roux. Thickening Agent: Classically a Roux , but sometimes also a Liason is used.
Classical Flavorings: None, used specifically as a base. Thickening Agent: Classically a Roux , modern versions commonly use a reduction or purees. Thickening Agent: Brown Roux. Classically Served With: Roasted meats, especially beef, duck, veal, lamb. Hollandaise Sauce. Thickening Agent: Emulsification. Skip to main content.
Search form. But first, a quick history lesson. One Last Thing… Some of the classic versions of these sauces use different thickening agents to bring the sauce to its proper consistency.
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