What are the five basic sauces in gourmet cooking?!
Answers:
Uh oh!. I heard that they're:
Béchamel
Espagnole
Tomato
Hollandaise
Velouté
Easy to remember, too!. Beth V!.
Anyway, here's what wiki says http://en!.wikipedia!.org/wiki/SauceWww@FoodAQ@Com
Béchamel
Espagnole
Tomato
Hollandaise
Velouté
Easy to remember, too!. Beth V!.
Anyway, here's what wiki says http://en!.wikipedia!.org/wiki/SauceWww@FoodAQ@Com
Traditionally in French cusine the five basic sauces are known as mother sauces and they include:
Bechamel: a combination of roux and seasoned milk or cream
Volute: a combination of roux and white stock (white stock is stock that is made from the bones of chicken, fish, etc and aromatic vegatables)
Espangole: a combination of roux and brown stock (brown stock is stock that is made from the bones of meatier animals like beef, lamb, etc, aromatic vegatables, that have been carmelized then some form of tomato product usually tomato paste is added )
Hollandaise: An emuslified combination of egg yolks, lemon juice and or melted butter that is cooked over a water bath
Mayonaise: A cold emulsified combination of egg yolks, lemon juice, and oilsWww@FoodAQ@Com
Bechamel: a combination of roux and seasoned milk or cream
Volute: a combination of roux and white stock (white stock is stock that is made from the bones of chicken, fish, etc and aromatic vegatables)
Espangole: a combination of roux and brown stock (brown stock is stock that is made from the bones of meatier animals like beef, lamb, etc, aromatic vegatables, that have been carmelized then some form of tomato product usually tomato paste is added )
Hollandaise: An emuslified combination of egg yolks, lemon juice and or melted butter that is cooked over a water bath
Mayonaise: A cold emulsified combination of egg yolks, lemon juice, and oilsWww@FoodAQ@Com