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Lesson: Exceptional Hospitality in French Cuisine - Coggle Diagram
Lesson: Exceptional Hospitality in French Cuisine
The 5 Mother Sauces
Béchamel
Milk & white roux
Base for cheese sauces
Velouté
Light stock base
Velvet texture
Espagnole
Brown roux, veal stock
Base for demi-glace
Sauce Tomat
Tomato-based
For pastas & seafood
Hollandaise
Egg yolk & butter emulsion
For vegetables & eggs Benedict
Conclusion & Further Learning
James Peterson's "Sauces" Book
Invitation to Practice