The Fine French Mother Sauce | Culinary Art 5 Basic Mother Sauce !
What is Mother Sauces?
Chef Auguste Escoffier was a French chef.he is one made list of 5 mother sauces in French cuisine base on the book name Le Guide Culinaire.
Five Mother sauces are Bechamel,Tomato Espanole, Veloute and Hollandaise Sauce.
The Basic Formulas of The 5 Mother Sauces
White Sauce/ Béchamel: White Roux + Milk
Blond Sauce/ Velouté: Blond Roux + White stock
Brown Sauce/ Espagnole: Brown Roux + Veal (beef bone) brown stock
Red Sauce/ Tomato:over medium-low heat chunky tomatoes Reduce until thick
Yellow Sauce/ Hollandaise: Egg yolks + clarified white part fat less butter + Acid
1. Sauce Béchamel
This base sauce is white sauce which essential in many other classic sauces like Crème sauce, mustard sauce, and plenty of cheese sauces like Mornay sauce , American Cheddar Cheese Sauce, and Quattro Formaggi Sauce.
Recipe of Béchamel
75 grams. Butter.
75 grams. Flour.
1 Liter. Milk
To taste. Salt
To taste. Freshly grated nutmeg
Method
Melt the butter in a saucepan
Add flour and make a white roux
add milk into it same time start cooking and mixing until thick
Seasoning with salt and grated nutmeg
Bechamel Derivatives :
Crème Sauce: Bechamel + Cream + Lemon Juice
Mornay Sauce: greted Gruyère cheese + Bechamel sauce and cheese Parmesan.
Soubise Sauce: heavy cream + Bechamel +Sautéed chopped or sliced onion.
Oeufs à l'Anglaise: Bechamel with Diced hard-boiled egg
Homard à l'Anglaise: Bechamel with Anchovy +Lobster + Cayenne powder.
American cheddar cheese Sauce: Grated American cheddar + Bechamel sauce and Cayenne powder.
2. Velouté
Velouté is a type of blond sauce that begins with a blond roux then it is mixed with white stock made of chicken,fish or veal.
Derivative sauces from this base like sauce allemande (originally also a mother sauce under the initial 19th-century categorization), sauce vin blanc (white wine sauce), and sauce suprême, etc.
Velouté one in every of the foremost important in both classical and modern French cuisine.
Recipe of Chicken Velouté
100 grams. Butter
100 grams. Flour
1 Liter. Chicken stock
To taste. Salt
To taste. Ground white pepper
Method
Melt the butter in a saucepan
Add the flour and make a blond roux
next Pour the chicken stock, cook and mixing until thick
Seasoning with salt and white pepper
Velouté Derivatives
Normande Sauce: Fish velouté + Oysters +Liaison+ Mushrooms.
Saffron Sauce: Fish velouté +Saffron + Heavy cream+Lemon juice
Suprême Sauce: Chicken velouté + Heavy cream
Aurore Sauce: Sauce supreme + Tomato puree
Allemande Sauce: Veal veloute + Liaison
Alfredo Sauce: Heavy cream + Chicken velouté + Parmesan cheese
Bercy Sauce:Shallot + Garlic + Fish oir shrimp velouté + White wine.
Poulette Sauce: Chicken velouté + Sliced mushrooms + lemon juice + Chopped parsley because the garnish/ before serving.
3. Espagnole
the way is cooking of Espagnole Sauce or brown sauce is reducing a beef broth consisting of a brown roux, veal or beef broth , mirepoix and pieces of red meat for flavor.
Espagnole Recipe: Yield: 4 Liter
8 L.Veal Brown stock
200 gr. Flour
200 gr. Butter
400 gr. Beef trimming
600 gr. Chopped / roughly cut onions
300 gr. Chopped / roughly cut carrots
150 gr. Chopped / roughly cut celery
200 gr. Tomato paste
200 ml. white/ red wine
Bay leaves
Thyme
Whole black pepper
Method
all the ingredientsSaute with butter ( onion, carrot,beef trimming,celery)
Add tomato paste and saute until brown color
Sprinkle the flour into the mixture
Deglaze with wine
Pour the brown stock into the mixture
Add the herbs and peppercorn
Bring to boil and simmer until half
Strain with a fine strainer
Espagnole Sauce Derivatives
Madeira Sauce: Brown sauces + Reduction Madeira wine
Périgourdine Sauce: Butter + Sliced truffles and Madeira sauces.
Robert Sauce: Onions + Brown sauces + Mustard + Butter and White wine.
Bordelaise Sauce: Brown Sauces + wine reduction + Poached beef marrow
Chasseur Sauce:Tomato concassé + Shallot + Mushroom + White wine +
Mushroom Sauce:Sliced mushroom + Cream and Brown sauces.
Lyonnaise Sauce:Butter + Brown sauces and Sautéed onion.
4. Tomato Sauce
Two Variation of Tomato Sauces:
French variation, red or tomato sauce is prepared from combining bacon with a onions, blended or chopped carrot,a roux, tomatoes and veal (or meat alternative) stock.
Italian variation is consists of garlic, onion, olive oil, tomato with basil flavor.
Italian Tomato Sauce Recipe
1.5 kilograms. Chopped Roman tomatoes (Blanched Tomato Plum)
100 milliliter. Olive oil
50 grams. Minced garlic
200 grams. Chopped onion
Tomato Paste (additional)
Freshly chopped basil leaves
To taste. Salt
To taste. White pepper
Method
Saute onion & garlic with some olive in a Sauce Pan until soft
then Add tomato into a Sauce Pan
cook and simmer
Seasoning with salt and pepper
Sprinkle fresh chopped basil at the last minute to add the flavour of red sauce
Tomato Sauce Derivatives
Portugaise Sauce: spaghetti sauce + Sauteed onion + Tomato concassé + Demi-glaze + Chopped garlic + Chopped parsley
Provençal Sauce: olive oil + Tomato sauces + Garlic + Sliced mushrooms and Chopped parsley.
Marinara Sauce:Seafood + Tomato sauces + White wine & Oregano.
Puttanesca Sauce:Anchovies + Cappers + Black Olive + Tomato Sauces and Basil leaf.
Arabia Sauce: chili flake or dried chili with Tomato sauce.
Amatriciana Sauces: Sliced onion + Slice bacon + Tomato sauces + Chili flake.
5. Hollandaise Sauce
The most popular sauce in the breakfast service.
yellow sauce or Hollandaise sauce is an emulsified sauce which is made between egg yolks and clarified butter by whisking at normal warm temperatures.
Suitable for egg Benedict, fish, shellfish, and vegetables.
Hollandaise Recipe
4. Egg yolks
15 grams. Lemon juice
150 grams. Unsalted butter
To taste. Cayenne pepper powder
To taste. Salt
Method
fresh the egg yolks and lemon juice Whisk both together in a heat-proof bowl.
Place the bowl over a saucepan of simmering water (dont let the bowl touch the water) and whisk until sabayon become thick.
Remove the bowl from Sauce Pan of simmering water
Add butter that has been clarified little by little to the mixture of egg yolk, whisk it properly and continuously until all the butter has finished.
when the mixture has thick then remove from the heat and season it well with cayenne pepper and salt.
Note:
its very important to Maintain the temperature of the water when you whisking it with egg over the saucepan because it can be overcook and lloks a scrambled egg.
Also, the sauce can be split if The Sauce is very thick, just add little portable water into it to maintain the balance of thickness of the sauces.
Hollandaise Sauce Derivatives :
Maltaise Sauce: fresh orange juice OR Blood orange juice + Hollandaise.
Mousseline Sauce: Hollandaise + Whipped cream
Noisette Sauce: Hollandaise + Brown butter
Bavaroise Sauce: Hollandaise + Horseradish + Thyme + Cayenne pepper + Cream crayfish sauce + Garnished w/crayfish meat.
Béarnaise Sauce: Reduction vinegar (Shallot, tarragon vinegar, black pepper, bay leaf)+ Chopped tarragon + Chopped chervil + Hollandaise.
Choron Sauce: Béarnaise + Tomato ketchup/ tomato sauce
Foyot Sauce: Bearnaise + Demi-glace.
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