Is it really Six?
What I learned in school is the six basic mother sauces starts from béchamel, Espagneole, hollandaise, veloute, tomato and mayonnaise. But
there are too many sauces, the béchamel which owes its name to Marquis of Bechameil is a white sauce made by adding milk to roux (equal amount of flour and butter cooked together), but it has two versions. I salute careme for his great Espagneole sauce (Brown Sauce), but again Chef Denis modern version is there, which one is more flavorful? I am happy about the veloute because there are no new versions, the hollandaise is a hot emulsified sauce but again the lemon juice substitutes the vinegar in the new version.
Where to put the tomato and mayonnaise, how to classify and where to start because the numbers are more than we think and when I think about classification its hard to follow, there are the international sauces, the pestos, chutneys, relish, sweet sauces and many more, not to forget the derivatives of the basic mother sauces. What I suggest is put the sauces in two categories hot and cold and use the roux, liaisons and emulsifiers as the base, before applying your ideas ensure that the sauce you prepare should have the following characteristics
# It must have a distinctive texture
# It must have a body with flavors concentrated to just the right degree, mild or pungent, to complement the rest of the dish
# The color of the sauce must accent the dish its being served with
# It must have the right consistency
When you stick on to the abovementioned points I am sure the sauce is going to be just awesome, remember the STOCK (Flavored Liquid) needs another archive in this blog.
If you need recipes about sauces, mail me at:
sathishmanjitha@gmail.com
satheep@yahoo.com
What I learned in school is the six basic mother sauces starts from béchamel, Espagneole, hollandaise, veloute, tomato and mayonnaise. But
there are too many sauces, the béchamel which owes its name to Marquis of Bechameil is a white sauce made by adding milk to roux (equal amount of flour and butter cooked together), but it has two versions. I salute careme for his great Espagneole sauce (Brown Sauce), but again Chef Denis modern version is there, which one is more flavorful? I am happy about the veloute because there are no new versions, the hollandaise is a hot emulsified sauce but again the lemon juice substitutes the vinegar in the new version.Where to put the tomato and mayonnaise, how to classify and where to start because the numbers are more than we think and when I think about classification its hard to follow, there are the international sauces, the pestos, chutneys, relish, sweet sauces and many more, not to forget the derivatives of the basic mother sauces. What I suggest is put the sauces in two categories hot and cold and use the roux, liaisons and emulsifiers as the base, before applying your ideas ensure that the sauce you prepare should have the following characteristics
# It must have a distinctive texture
# It must have a body with flavors concentrated to just the right degree, mild or pungent, to complement the rest of the dish
# The color of the sauce must accent the dish its being served with
# It must have the right consistency
When you stick on to the abovementioned points I am sure the sauce is going to be just awesome, remember the STOCK (Flavored Liquid) needs another archive in this blog.
If you need recipes about sauces, mail me at:
sathishmanjitha@gmail.com
satheep@yahoo.com
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