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Mother Sauces (Tomato Sauce (Spanish, Milanaise, Creole), Hollandaise …
Mother Sauces
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.
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Bechamel
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Hollandaise
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CHORON: Combine 2 ounces (60 grams) tomato paste and 2 fluid ounces (60 milli-liters) heavy cream ; add the mixture to a bearnaise
Flour + Butter +Milk
Nantua Sauce
A bechamel base sauce with cream, crayfish butter, and crayfish tails.
Soubise Sauce
Soubise sauce. Soubise sauce is an onion sauce. It is based on Butter sauce, with the addition of onion purée. Soubise sauce was originally a slow-cooked onion and Butter mixture used with various meats, game, poultry and vegetables
Mornay Sauce
[A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar.
Aurora Sauce
Aurora sauce is typically served with poached, soft-boiled, and hard-boiled eggs (served hot). Cream sauce flavored with garlic, seasoned with grated Parmesan cheese, finished with an egg yolk liaison, and garnished with chopped parsley.
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finely diced onion, thinly sliced celery, garlic, oil, tomato sauce, a bay leaf, thyme, finely diced green pepper and a dash of hot pepper sauce
Creole sauce, sliced mushrooms, sauteed oinions , and black or green olives
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Saute sliced mushrooms, butter, tomato sauce, cooked ham and cooked tongue.
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