Anybody with culinary skills?!
Anybody with culinary skills?
can you name the five basic mother sauces?
Answers:
ketchup
tabasco
mustard
Mayo... I'd replace Mayo with Siracha (sp?) pepper sauce.
BBQ
If you're referring to the French sauces...
Béchamel
Espagnole (Demi-Glace)
Hollandaise
Tomato sauce
Velouté
Dave got 'em, but he forgot soy.
The classical versions are:
Veloute - Stock thickened with roux
Bechamel - Milk thickened with roux
Tomato - Self explanatory
Espagnole - Brown sauce, made with roux, veal stock, roasted veal bones and mire poix
Hollandaise - Heated egg yolk and clarified butter
A more contemporary:
Vinaigrette
Demi Glace
Beurre Blanc
Aioli/Mayonnaise
Sauce a la Creme (Basic heavy cream reduction)
BEARNAISE,HOLLANDAISE,BECHAMEL...
To get technical, a mother sauce is stable, has a shelf life, and spawns derivitaves.
So the FOUR classical mother sauces would be espagnole, veloute, bechamel & tomato.
Hollandaise is unstable and has practically no shelf life.