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Mother Sauces (Béchamel (Simplest mother sauce- doesn't require stock.…
Mother Sauces
Béchamel
Simplest mother sauce- doesn't require stock. Milk, flour, and butter make VERY basic sauce
Base for most common white sauces,
cream sauces,cheese-based sauces. Thicken hot milk with simple white roux, flavor with onion, cloves, and nutmeg. Simmer until creamy and velvety smooth
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Espagnole
Similar to Velouté- made with tomato puree and mirepoix for deeper color/flavor. Slightly more complex sauce, consists of a mixture of half Espagnole/half brown stock.
Made by thickening brown stock with roux, which is further refined to produce rich, deep flavorful sauce called 'Demiglace'. Starting point for making various secondary sauces
Types of Secondary Sauces
Marchang de Vin (Red WIne Reduction)
Robert
Charcutiere
Lyonnaise
Chasseur
Bercy
Mushroom
Madeira
Port Wine
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Hollandaise
Unlike other mother sauces. Is simply a liquid and thickening agent plus flavorings. Tangy and buttery sauce made by slowly whisking clarified butter into warm egg yolks
Emulsified sauce-- regular butter can break emulsion. Clarified butter is pure butterfat, helps emulsion remain stable
Can be used on its own. Particularly delicious on seafood, vegetables, and eggs.
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Velouté
Relatively simple to make- Thicken white stock with roux, then simmer for a while. A few types of veloute, including Chicken, Veal, or Fish- creates basis for secondary sauce
Can be derived from sauce directly,
of from secondary sauces
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Tomate
Resembles traditional tomato sauce- much more flavor, few more steps. Add tomatoes, stock, and ham bone, as well as salt pork, and sauteed vegetables. Traditionally thickened with roux, but tomatoes are enough to thicken sauce.
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