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Study Guide (The Mother Sauces (Hollandaise (Just a liquid and a…
Study Guide
The Mother Sauces
Espagnol
- Made from thickening brown stock with roux.
- Made with tomato and mirepoix.
- typically refined to create a flavorful sauce called, demi-glaze.
- also called "Brown Sauce".
Hollandaise
- Just a liquid and a thickening agent.
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- Made from whisking egg yolk with butter.
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- Typically used with seafood, vegetables, and butter.
Veloute
- Made from thickening white sauce and a roux.
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- Most common type of Mother Sauce.
- Forms the basis of secondary Veloute.
- Small sauces can come directly from Veloute sauce.
Tomate
- typically used on pizza or pasta.
- salt pork, saute vegetables, add tomatoes, stock, and a ham bone.
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Bechamel
- Simplest base sauce to make.
- Made by thickening hot milk, with onions and nutmeg to add flavor.
- Simmered until the sauce is creamy and velvety smooth.
- Base sauce for many pastas and casseroles.
- It is also the base for many white, cream, and cheese-based sauces.
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Stocks & Broths
Chicken
- Usually has less gelatin.
- The basis for most soups.
- Clear liquid and has a mild flavor.
- Typically has a light golden color.
Vegetabel
- Sometimes, a variety of vegetables isn't always best. One or two types of vegetables can be just enough to make it work.
- Due to a lack of meat, their is no gelatin in this stock.
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Beef
- typically the most difficult stock to make.
- Typically used in gravies, stews, and jus'.
- Best to use knuckles and shank from veal, it's higher in collagen.
- Typically brown in color.
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Soups
Cream
- DO NOT require egg yolks.
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- Texture should be smooth and velvety.
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- The soup should have consistency.
Chowders
- Can have a cream or a tomato base.
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- Main ingredients can range from corn to clam.
- Uses flour as a thickening agent.
Broth-Based
- Chicken Noodle soup and Minestrone are exceptions.
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- Shouldn't contain vegetables, noodles, or meats
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Puree
- Sometimes wheat flour and rice flour are needed.
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- Pulses, vegetables, or potatoes work as main ingredients.
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