Mother Sauces
Bechamel
Veloute
Hollandise
Espagnole
Sauce Tomato
made by cooking tomatoes down into a thick sauce but used to also be thickened with roux
roux whisked with milk or other dairy to make a white sauce
it's thickened by an emulsion of egg yolk and melted butter
It's made of brown beef or veal stock, tomato puree, and browned mirepoix, all thickened with a very dark brown roux.
Common uses with Tomato saue would be with pasta
Common uses with bechamel would be with Croque Madame
Common uses with Espagnole sauce goes with Roasted leg of lamb
Common uses with Hollandaise sauce is the Egg Bendict
Common uses with Veloute sauces goes with Roasted chicken and patateos
Base Component: Tomato
Base component: White Stock
Base Components: Egg yolk and Butter
a light roux whisked with chicken, turkey, fish or any other clear stock
Base Component: Brown Stock
Base Component: White Stock
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