The Five Mother Sauces!
December 16, 2011 7:06am CST
Who knew sauces has there mothers and some of the contemporary sauces today that we knew came from this five mother sauces. Yesterday we have to do the 5 mother sauces individually. So what are the five mother sauces well they are the: Bechamel considered to be the mother of all white sauce.This sauce is made by simmering a milk with an onion pique(Onion stabbed with few cloves and bayleaf) remove the pique after it simmers, and thickened by a white roux.This sauce is frequently use in all types of dishes. Veloute this sauce is some what resembling a gravy but a blander form(it just depends on your taste).It uses veal,chicken or fish stock and thickened with a white roux. Hollandaise ahhh the hollandaise the most difficult of all sauces in my opinion.This sauces is achieve by the process of emulsification.It uses egg yolk and clarified butter, the yolk is beaten in a double boiler until ribbon stage is acheived and butter is slowly added.The mayonaise is the hollandaise cousin (soo that is why they have the "aise") Espagnole is a brown sauce made from rich meat stock, mirepoix, sachet, blond or brown roux|(brown roux gives it the nutty flour), and colored with tomato paste.This sauces is really delicious...some what resembles a casserole or stew sauce. Tomato Sauces my all time favorite sauce is actually one of the mother sauces and is the queen of all red sauces.This sauce is made by rendering diced pork with mirepoix(I prefer bacon) and adding fresh tomato with out the skin and seed(concasse the process of removing the tomato skin using boiling water)tomato puree, tomato paste,brown stock,sachet,sugar, salt and pepper and simmer it for 30 to 40 minutes.The result can be used for pizza,spaghetti or anything that needs tomato sauce (definitely taste better than the can tomato sauce) I actually passed on tomato,espagnole,veloute.and hollandaise i got 10 ,but sadly i got 7 from the bechamel my instructor said its to thick and it formed a skin I should have cooked it last =P.Ohh well better luck next time I hope you enjoy the 5 mother sauces that I wrote.
• Boise, Idaho
16 Dec 11
Congratulations on passing the tomato, espagnole and veloute and hollandaise sauces. My ex used to get upset with different restaurants because their cooks didn't know how to do the hollandaise sauce correctly. That must be the most difficult sauce to make right.
16 Dec 11
Yes, some of restaurant make hollandaise that is almost like water (too thin) it should be pourable but thick.Hollandaise and mayonaise have really weird science on them.Because the more butter/oil you add the more it because thicker and clumps ups the less butter/oil the more runny it is.
16 Dec 11
Yes they sure do Mary they all taste yummy (I just don't like the hollandaise an veloute)I really like the tomato sauce it was great with a pasta or a to use it as a pizza sauce. Thanks for the response Mary have a great day =)!