Mother Sauces To Their Main Ingredient

Though tomato sauce sounds like it should consist of well tomatoes it has the most ingredients of any of the mothers if you follow Escoffiers recipe. French mother sauces use milk béchamel sauce white stock veloute brown stock Espagnole clarified butter Hollandaise and tomato tomato sauce as the liquid base for each type of.

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Five Mother Sauces of Classical Cuisine Béchamel Sauce.

Mother sauces to their main ingredient. Reduce the mixture by three fourths. Béchamel is probably the simplest of the mother sauces because it doesnt require making stock. Combine 1 minced shallot 1 cup of white vinegar 1 cup of white wine 2 teaspoons of dried tarragon and a pinch of salt and pepper in a saucepan.

Bechamel sauce also known as white sauce uses milk as a base and is thickened with a white roux. If you have milk flour and butter you can make a very basic béchamel. Coulis fruit and vegetable purees.

While the mother-based sauces are the classics they arent the only sauces in a kitchen repertoire. There are several methods used to thicken liquids into sauces but for the mother sauces the common ingredient is something called a roux a paste made using flour and fat. Bechamel sauces are commonly flavored.

The sauce is then flavored with onion cloves and nutmeg and simmered until it is creamy and velvety smooth. The daughter sauces are likely to be familiar to anyone who enjoys southern Italian food even without any chef training. Béchamel sauce is probably the simplest of the mother sauces because it doesnt require making stock.

Once you know what to look for youll see Mother Sauces everywhere in many recipes on menus and on cookery shows. The Five Basic Sauces. Velouté sauce is another relatively simple mother sauce made by thickening white stock with a roux and.

Five sauces rule the kitchen Béchamel Velouté Espagnole Hollandaise and Tomato. Remove the pan from heat and let it cool for a minute then add 12 egg yolks to the mixture and beat well. Béchamel is made by thickening hot milk with a simple white roux.

Fundamentally a sauce is a liquid that has been thickened in some way giving it a richer consistency compared to a thinner liquid such as a stock or juice. Fantastically named Mother Sauces they form the swirling base or hefty ladle of deliciousness on top of your favorite meals.

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