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There are 5 mother sauces; they are called this because we can create many
sauces if we use these sauces as our bases. They can be used in different
combinations to create a new sauce. To create these new sauces first cook the
mother sauce And then add the ingredients listed on the combination list that is
after every mother sauce recipe.
sauces if we use these sauces as our bases. They can be used in different
combinations to create a new sauce. To create these new sauces first cook the
mother sauce And then add the ingredients listed on the combination list that is
after every mother sauce recipe.
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Procedure:
- In a medium sauce pot heat the milk, onion pique at a simmer for 20 minutes.
- Make a white Roux with butter And flour.
- Remove the onion pique from the sauce And discard.
- Add the Roux slowly mixing constantly with a hand mixer. Boil (the Roux needs to
boil so it can start thickening the sauce) then lower the temperature to a simmer
And cook for 10 minutes. - Taste And season.
- Strain the sauce And use.
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For each of the following recipes you will need 1 Qt of Bechamel sauce.
Creme sauce: 4 – 8 Oz of heavy cream, 1 Tsp nutmeg And salt And pepper to taste.
Mornay sauce: 4 Oz Gruyere cheeses, 2 Oz Parmesan cheese, mix until the
cheese melts. Finish the sauce away from the heat with 2Oz butter, if the sauce is
too thick you may add hot milk or Creme.
Cheddar cheese sauce: 8 Oz cheddar cheese, ½ tbsp mustard powder, 2Oz
Parmesan cheese, ½ tbsp clarified butter And ½ Tsp Worcestershire sauce.
Salsa Soubise: 1 # onions cut into small dice And slightly cooked (the onions can
not be browned) And 2 Oz of clarified butter. Cook for 15 minutes at a simmer, strain
And serve.
Creme sauce: 4 – 8 Oz of heavy cream, 1 Tsp nutmeg And salt And pepper to taste.
Mornay sauce: 4 Oz Gruyere cheeses, 2 Oz Parmesan cheese, mix until the
cheese melts. Finish the sauce away from the heat with 2Oz butter, if the sauce is
too thick you may add hot milk or Creme.
Cheddar cheese sauce: 8 Oz cheddar cheese, ½ tbsp mustard powder, 2Oz
Parmesan cheese, ½ tbsp clarified butter And ½ Tsp Worcestershire sauce.
Salsa Soubise: 1 # onions cut into small dice And slightly cooked (the onions can
not be browned) And 2 Oz of clarified butter. Cook for 15 minutes at a simmer, strain
And serve.
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| Mother Sauces Bechamel Veloute Hollandaise Espagnole Tomato sauce |
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