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Published byNoreen Dickerson Modified over 9 years ago
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Bechamel, Veloute, Espagnole, Tomato and Hollandaise
The Mother Sauces Bechamel, Veloute, Espagnole, Tomato and Hollandaise
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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.
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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.
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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.
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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
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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
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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.
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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.
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