The roux is responsible for thickening the sauce. When the roux is ready, slowly whisk in warm milk and simmer it until it forms a smooth, creamy sauce. Stock is a savory, flavorful cooking liquid created by simmering bones, herbs, and aromatic vegetables for several hours.
Chicken stock is the most common choice, but you can also use other white stocks, such as those made from veal or fish. Next, slowly stir in warm stock and let it simmer until a creamy, light sauce forms. This sauce and its derivatives are very versatile and usually served as a gravy over meats or vegetables. However, instead of white roux and stock, it calls for brown stock and brown roux.
These ingredients give espagnole an especially rich, complex flavor. A 2-ounce mL serving of espagnole offers 1 , 2 , 5 , 6 , 7 :. Its rich, complex flavor pairs well with dark meats, such as beef and duck.
Hollandaise stands out from the other French mother sauces because it relies on the emulsification — or mixing — of egg yolks and butter in place of roux. It has a reputation for being somewhat challenging to prepare because of the tendency for butter and egg yolks to resist combining — much like water and oil. The key to making a proper hollandaise is slightly warm egg yolks , room temperature butter, and steady, constant whisking.
A 2-ounce serving of hollandaise provides 8 :. The Five Mother Sauces Mother sauces date back to the 18 th century, when lack of refrigeration caused foods to spoil much faster. Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood.
One look at a sauce and you should quickly be able to ascertain the mother sauce from which it is derived. The reason mother sauces have stood the test of time is that they are incredibly versatile and provide the basic foundation on which you can build dozens of other sauces. What Exactly is a Sauce? Before you can fully appreciate the mother sauces, you should know what a sauce is. Sauces are thickened liquids used to add richness, flavor and moisture to a dish.
Sauces typically contain a liquid, thickener and various flavorings and seasonings. Several mixtures are used for thickening sauces, including:. Chefs have been taking basic sauces from the list of five mother sauces and enhancing them with different flavors and seasonings for generations.
Because of the endless list of derivatives, hundreds of different sauces are possible. He supposedly came up with this white sauce when trying to improve the taste of dried cod.
Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. A French chef invented this cold emulsified sauce in Mayonnaise is thick and creamy and used in a variety of dishes including pasta salads, deviled eggs, and coleslaw. Many people put this creamy white sauce on their sandwiches and others use it as a dipping sauce. The thin sauce gets thickened with a roux.
Also known as brown sauce, Espagnole is made from a brown stock. Brown roux, mirepoix, and tomato puree are often added to this rich, full-bodied sauce. The fifth mother sauce is the classic Tomate sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make. Then we add tomatoes, stock, and a ham bone, and simmer it in the oven for a couple of hours.
Cooking the sauce in the oven helps heat it evenly and without scorching. Traditionally, the tomate sauce was thickened with roux, and some chefs still prepare it this way.
But the tomatoes themselves are enough to thicken the sauce. Here are a few small sauces made from the classic tomate sauce:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads.
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