Anybody with culinary skills?!


Question:

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.




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