Mother Sauces history & key ingredients & method:
1. Béchamel sauce:
This sauce invented by Marquis Louis DE Béchamel (1603-1703), this is an Italian classic sauce ever made but from béchamel sauce some derivative sauces can comes out from it which I'll tell you after later on other post, that time home cooks are would never use milk as a base ingredient in a sauce that's because before the era of refrigeration home cooks didn't trust milk, as a vendor had a bad reputation for wondering down their product for this reason we know its origins come from the upper class probably a novels court where the luxury of the preserved eyes may the use of milk in sauces safe. After that it becomes more valuable for them into their life. This sauce made of Roux and milk taken in a ratio of 1;20. To bring some flavor into the sauce add onion studded with bay leaves and cloves which is known as onion clute.while finishing the product add grated nut mage into the sauce for authentic flavor.
Method: Add boiled milk with the white roux followed by onion clute, salt, white pepper, freshly grated nut mage and put butter cube on to the top of hot béchamel sauce for finish.
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| Saintfevrier / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) |
2. velouté sauce:
Velouté is also called blond sauce, it was identified for the first time in the 19th century by Antonin Careme in his recipe book names "The Art Of French Cooking" the cook tell all in the town as used for host of other sauces. Velouté sauce made of chop onion, garlic, leek, celery, mushroom, carrot, along with blond roux & white stock
Method; sauté onion in butter and gradually add garlic, leek, celery, and mushroom, white pepper, white stock, and blond roux and some pieces of carrot simmer for a while then strain the sauce and finish with butter cube on the top of sauce.
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| Velouté sauce |
3. Mayonnaise:
Mayonnaise is a cold emulsified sauce which is invented by a French chef called Duke de Richelieu in 1756, this sauce specially use as an accompaniment along with meat, salad fry dish everywhere we can see this sauce it is delicious sauce ever made and it has to many of derivatives we can find, it is easy to make but need some technique call emulsification, actually emulsification is a process where 2 immiscible liquids (usually oil & water) one of which is merged as a small semi stable droplet within other is produces.
Method/ingredient: Mix salt, pepper, lemon juice, Djon mustered into the egg yolk, then add oil slowly by dropping and continue whisk till stable thick emulation is form. Now you got good mayonnaise when the sauce become thick after whisking. It is very easy to make but need some trick today time mayonnaise elaborately use into the hotel kitchen and home also.
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| jules / CC BY (https://creativecommons.org/licenses/by/2.0) |
4. Hollandaise sauce:
Hollandaise sauce actually invented in France and it has another ancient name called sauce Isigny, because after town call Normandy famous for its butter and cream the towns man used to have sauce thickened with eggs, like savory custard with added with some butter into it and got buttery smooth texture it becomes very popular nowadays it is used for mainly making Eggs Benedict.
Ingredient; one egg yolk, clarified butter 50ml-60ml white wine crushed black pepper corn.
Method: first to make reduction of white wine add black pepper into the wine and reduced to half, move away the reduction mixture from the heat and bring it to room temperature. In a separate pan take one egg yolk mix with the white wine reduction nicely, then cook this mixture on a double boiler to get sabayon consistency or ribbon like consistency after that when the mixture turns coagulate suddenly add clarified butter drop by drop and continue whisk the mixture for get smooth texture and finish with salt or vinegar. Remember one thing when use the double boiler do not stop until sauce become smooth, or not to over cook further after get better smooth texture if you do this sauce can be spoiled.
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5. Espagnole sauce:
Espagnole sauce is the 5th French mother sauce which is use all over the world into the home or hotel or the restaurant, this sauce actually originated in Spain in end of 19th century, but lately popular by chef Auguste Esoffier then it becomes famous in France. It takes time to cook at list 3 days for reducing into hotel kitchen section. It is use for Meat dishes mainly
Ingredients: rough chop onion, carrot, celery, leeks, tomato, whole black pepper corn, thyme, Rosemary Garlic, brown roux, brown stock, Red wine.
Method: first take a big food pan and put veal bones add roughly chopped onion, garlic, carrot, leek, celery, on the bones then put the food pan into the baking oven at 180°c for 1hr after bake the whole thing the bones becomes dark or golden brown then take another big stock pot add some oils put some whole pepper corn, thyme and rose merry sauté for a while then add all baked brown bone mixture into the stockpot add good quantity of water and leave it on slow flame for at list 2 to 3 days followed by the reduction process. When the whole mixture liquid reduced to 3/1 become little thick move the stockpot from the flame and strain it keep the thick brown liquid and drain out the bone mixture. After that bring the reduced browned liquid on the flame added with red wine and some seasoning and do more reduced to half of the liquid finally you got Demi glacé or Brown sauce or Espagnole sauce. Really very time-consuming sauce I ever made in my life 😅, but have to say this is an amazing sauce I have seen.
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| Moongroow / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) |
6. Tomato sauce:
The 6th mother sauce is Tomato sauce which was greatly famous in France in 19th century, by French chef called Auguste Escoffier who were started to make it deliciously good with roux, tomato, salt, sweetener, pepper etc
Ingredients: Chop onion, garlic, leek, celery, beacon, tomato, roux, white stock
Method: Sauté onion with a combination of refined oil and butter add garlic, leek, celery, beacon, tomato, salt, and black pepper gradually and allow sweating after sweating add white roux and white stock and tomato purée then allow to simmer and finally strain the sauce. Now it's ready for variety use
Like making derivatives or accompaniments.
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| Dennis Klein klein2 / CC0 |
1 Comments
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