Bechamel, Veloute, Espagnole, Tomato and Hollandaise The Mother Sauces Bechamel, Veloute, Espagnole, Tomato and Hollandaise

How to make a Roux 1. Heat a medium saucepan over medium low heat. Add butter and stir until melted. Add flour. Stir until flour is completely absorbed by butter. Continue stirring and cook for about 2-3 minutes to cook to flour taste out of the mixture. This roux can then be added to heated liquids to thicken the liquid.

Bechamel Sauce Mornay sauce (cheese sauce), Description: a white sauce made using butter, and milk or cream. Uses: Mornay sauce (cheese sauce), Herb sauce – can use any herb or spice to season, Cream sauce – substitute cream for the milk – more rich. Mustard sauce – add Dijon mustard or dry mustard powder.

Steps in making a Bechamel Sauce: In a saucepan, heat the milk and any additives to a simmer – simmer for 8-10 minutes. Add roux to the heated milk and whisk vigorously, dissolving all the roux. Simmer sauce for 10 minutes – then season with salt, white pepper, and nutmeg to taste. Strain through a wire mesh strainer if needed.

The other Mother Sauces: Veloute Made by thickening a white stock or fish stock with roux. Two main sauces are made from Veloute: Allemande – a lemon sauce with chicken stock Supreme - a creamy chicken sauce

Espagnole Made from brown stock to which brown roux, mirepoix and tomato puree have been added. Sauces: Bordelaise - a beef and savory seasoning sauce. Mushroom – adding mushrooms to a beef stock

Tomato Made from tomatoes, vegetable, seasonings and white stock and thickened with roux. Sauces: Marinara – tomato sauce, with the addition of garlic, and usually parmesan cheese.

Hollandaise Smooth, buttery pale lemon yellow colored and very rich sauce. This is an emulsified sauce, using egg and oil together to make the sauce. Sauces: Béarnaise (bair-NAYZ) – a rich egg sauce that has added savory spices to add flavor.