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Sauce -
A sauce is a flavored, thickened liquid served with or used in preparing other foods. They're usually formed by adding different flavors, seasonings, and a thickening agent - which is an ingredient that adds body to the sauce - to a stock.
The Mother Sauces -
The Mother Sauces refer to the five basic sauces. They're called the mother sauces because each sauce is like the start of its own exclusive family of sauces.
The five Mother Sauces are :
The five Mother Sauces are :
Béchamel Sauce -
To make a Béchemal sauce it does not require you to make a stock. The thickening agent is a white roux and you mix it with hot milk until it gets thick. Then you can flavor it - like with onions, clove and nutmeg - and simmer until it gets creamy and smooth. Béchamel can be used as an ingredient but also as the base for other sauces like mustard sauce or cheddar cheese sauce.
Ingredients for Béchemal (makes 1 quart) :
-5 tbsp. butter
-1/4 cup all-purpose flour
-1 quart milk
-2 tsp. salt
-1/4 tsp. freshly grated nutmeg
Directions:
Ingredients for Béchemal (makes 1 quart) :
-5 tbsp. butter
-1/4 cup all-purpose flour
-1 quart milk
-2 tsp. salt
-1/4 tsp. freshly grated nutmeg
Directions:
- Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
- Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Velouté -
To make a Velouté Sauce you thicken a white stock with roux and let it simmer. The sauce produced is often referred to by the type of stock you used. ex. fish velouté. If you want your sauce to have more body and flavor, just simmer it longer - until it's slightly thicker. Velouté can also be used to make other sauces like aurora sauce or mushroom sauce.
Ingredients for Velouté :
-1 tbsp. unsalted butter
-1 1/2 tbsp. all-purpose flour
-1 3/4 cups chicken stock (or you can substitute the type of stock for one you prefer)
-1/4 tsp. salt
-1/8 tsp. freshly ground black pepper
Directions:Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
http://www.myrecipes.com/recipe/velout-sauce-10000001886416/
Ingredients for Velouté :
-1 tbsp. unsalted butter
-1 1/2 tbsp. all-purpose flour
-1 3/4 cups chicken stock (or you can substitute the type of stock for one you prefer)
-1/4 tsp. salt
-1/8 tsp. freshly ground black pepper
Directions:Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
http://www.myrecipes.com/recipe/velout-sauce-10000001886416/
Espagnole Sauce -
This sauce can also be referred to as the Brown Sauce. To make Espagnole you thicken a brown stock with roux. You make it with tomato purée and mirpoix for 'deeper color and flavor.' Espagnole can also be used to make other sauces like Bercy Sauce or Robert sauce.
Ingredients for Espagnole :
-1 gallon brown stock, hot
-1 1/2 cups brown roux
-1/4 cup bacon fat
-2 cups chopped onion
-1 cup chopped carrots
-1 cup chopped celery
-salt and freshly ground black pepper
-1/2 cup tomato purée
-1 bouquet garni
Directions: In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato purée
into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni
and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.
http://www.foodnetwork.com/recipes/emeril-lagasse/espagnole-sauce-recipe/index.html
Ingredients for Espagnole :
-1 gallon brown stock, hot
-1 1/2 cups brown roux
-1/4 cup bacon fat
-2 cups chopped onion
-1 cup chopped carrots
-1 cup chopped celery
-salt and freshly ground black pepper
-1/2 cup tomato purée
-1 bouquet garni
Directions: In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato purée
into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni
and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.
http://www.foodnetwork.com/recipes/emeril-lagasse/espagnole-sauce-recipe/index.html
Hollandaise Sauce -
Hollandaise is a sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid is the butter and the thickening agent is the egg yolks. Clarified butter is used instead of whole butter because the whole butter contains water and milk solids and it can break the emulsion. The clarified butter helps the emulsion remain stable. Hollandaise sauce can be used to make other sauces like Dijon sauce or Maltaise sauce.
Ingredients for Hollandaise :
-3 egg yolks
-1/4 tsp. Dijon mustard
-1 tbsp. lemon juice
-dash hot pepper sauce
-1/2 cup butter
Directions:
Ingredients for Hollandaise :
-3 egg yolks
-1/4 tsp. Dijon mustard
-1 tbsp. lemon juice
-dash hot pepper sauce
-1/2 cup butter
Directions:
- In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
- Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Classic Tomato Sauce -
The classic tomato sauce ressembles the tomato sauce used on pastas, but it has much more flavor and it's harder to make. First you have to render the salt pork and sauté the vegetables. Then you add the tomatoes, stock and ham bone and simmer it in the oven. Cooking it in the oven helps prevent it from scorching. The tomatoes are usually enough to thicken the sauce. Classic Tomato Sauce can be used to make other sauces like Creole sauce or Spanish sauce.
Ingredients for Classic Tomato Sauce :
-2 oz. salt pork, diced
-2 cups onions, diced
-1 cup carrots, diced
-1 cup celery, diced
-1 clove garlic, minced
-2 28-oz. cans crushed tomatoes
-1 quart veal or chicken stock
-1 ham bone-
Kosher salt, to taste
-Sugar, to taste
-For Sachet: -
-1 bay leaf
-½ tsp dried thyme
Directions:
Note: For a vegetarian version of this sauce, you can leave out the ham bone and substitute olive oil for the salt pork.
http://culinaryarts.about.com/od/sauces/r/classictomato.htm
Ingredients for Classic Tomato Sauce :
-2 oz. salt pork, diced
-2 cups onions, diced
-1 cup carrots, diced
-1 cup celery, diced
-1 clove garlic, minced
-2 28-oz. cans crushed tomatoes
-1 quart veal or chicken stock
-1 ham bone-
Kosher salt, to taste
-Sugar, to taste
-For Sachet: -
-1 bay leaf
-½ tsp dried thyme
Directions:
- Preheat oven to 300°F.
- Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine.
- In a heavy, oven-safe Dutch oven, render the salt pork over low heat until the fat liquefies.
- Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown.
- Add the tomatoes, the ham bone, the stock and the sachet.
- Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours.
- Remove from oven. Remove sachet and ham bone and purée sauce in a blender or food processor until smooth, working in batches if necessary.
- Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.
Note: For a vegetarian version of this sauce, you can leave out the ham bone and substitute olive oil for the salt pork.
http://culinaryarts.about.com/od/sauces/r/classictomato.htm
The Mother Sauces -
http://culinaryarts.about.com/od/sauces/tp/Mother-Sauces.htm