The Last

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Submitted By JADIE
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DEFINING THE FIVE MOTHER SAUCES
Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.
Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.
Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.
Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.
Tomatoe Sauce
5 MOTHER SAUCES RECIPES 1. Béchamel- made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves and nutmeg and simmered until it is creamy and velvety smooth. 2. Velouté- made by thickening white stock with roux and then simmering it for a while. chicken velouté fortified with cream becomes the Suprême Sauce. Veal velouté thickened with a liaison of egg yolks and cream becomes the Allemende Sauce. And the fish velouté plus white wine and heavy cream becomes the White Wine Sauce. 3. Espagnole- made by thickening brown stock with roux. espagnole is…...

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