Preparing The Five Mother Sauces
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Preparation: |
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| Sauce | Ingredients: | Instructions: |
| 1. Béchamel Sauce | · 1/4 cup butter
· 1/4 cup all-purpose flour · 2 cups milk · Salt and pepper to taste
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Ä Melt the butter in a saucepan over medium heat.
Ä Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it becomes a light brown roux. Ä Gradually whisk in the milk, stirring constantly, until the sauce is smooth and thickened. Ä Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the raw flour taste is gone. Ä Season with salt and pepper to taste. |
| 2. Velouté Sauce
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· 1/4 cup butter
· 1/4 cup all-purpose flour · 2 cups white stock (chicken, veal, or fish) · Salt and pepper to taste |
Ä Follow the same instructions as for Béchamel Sauce, but use white stock instead of milk. |
| 3. Espagnole Sauce | · 1/4 cup butter
· 1/4 cup all-purpose flour · 1 onion, chopped · 1 carrot, chopped · 1 celery stalk, chopped · 2 cups brown stock (beef or veal) · 1/2 cup tomato paste · Salt and pepper to taste |
Ä Sauté the onion, carrot, and celery in the butter until softened.
Ä Add the flour and cook for 1-2 minutes, stirring constantly, until it becomes a dark brown roux. Ä Gradually whisk in the brown stock and tomato paste, stirring constantly, until the sauce is smooth and thickened. Ä Bring the sauce to a simmer and cook for 20-30 minutes, stirring occasionally, until the flavors have blended. Ä Season with salt and pepper to taste. |
| 4. Hollandaise Sauce | · 4 egg yolks
· 1 tablespoon lemon juice · 1 pound unsalted butter, melted and clarified |
Ä In a heatproof bowl, whisk together the egg yolks and lemon juice.
Ä Place the bowl over a simmering pot of water, making sure the bottom of the bowl doesn’t touch the water. Ä Gradually whisk in the clarified butter, a tablespoon at a time, until the sauce is thick and creamy. Ä Season with salt and pepper to taste. |
| 5. Sauce Tomat (Tomato Sauce) | · Ingredients:
· 1 tablespoon olive oil · 1 onion, chopped · 2 cloves garlic, minced · 2 cans (14.5 ounces each) crushed tomatoes · 1 cup tomato paste · 1 bay leaf · 1 sprig thyme · Salt and pepper to taste |
Ä Heat the olive oil in a saucepan over medium heat.
Ä Sauté the onion and garlic until softened. Ä Add the crushed tomatoes, tomato paste, bay leaf, and thyme. Ä Bring to a simmer and cook for 20-30 minutes, stirring occasionally, until the sauce has thickened. Ä Remove from heat and discard the bay leaf and thyme. Ä Season with salt and pepper to taste. |
| Remember: These are just the basic recipes. You can customize them with various ingredients and techniques to create different variations. | ||
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