Sauces

Mother Sauces Five basic sauces, which are the starting points for making secondary sauces. A liquid plus thickening agent along with herbs and spices. Each sauce has different liquids, and thickening agent. They're called mother sauces because each one is like the head of its own unique family of sauces.

Roux Equal parts butter - flour For example, 2 TBS of butter and 2 TBS of flour Rue

Béchamel The simplest sauce: milk, flour, butter, salt, white pepper and nutmeg Used in lasagna, casseroles and cheese-based sauces. The simplest of the mother sauces because it doesn't require making stock.

Tomate Similar to traditional tomato sauce on pasta and pizza Tomatoes, onion, black pepper and carrots/sugar. Traditionally, the sauce tomate was sweetened with carrots, but most use sugar

Hollandaise A tangy, buttery sauce made by slowly whisking butter into warm egg yolks. Used on its own, seafood, vegetables and eggs. Hollandaise is an emulsified sauce, and we use clarified butter when making a Hollandaise because whole butter, which contains water and milk solids, can break the emulsion. Clarified butter is just pure butterfat, so it helps the emulsion remain stable.

Last two sauces The Espagnole Sauce, also sometimes called Brown Sauce Velouté S- pan - yole Typically, espagnole sauce is made by mixing roux as a thickener into the espagnole and then adding other ingredients such as vegetables, spices, herbs, wine, and vinegar to enhance the flavor and aroma. This sauce is then used as a topping for meats and other foods or is used as a base to make other types of sauces. Ve lu ta: When the roux has cooked sufficiently, pour heated stock into the pan and return the pan to moderate heat. Vigorously whisk the liquid into the roux, stir in a small quantity of cream and season with salt and pepper to taste. Other seasonings can be added based on the type of dish that the sauce is accompanying.