Important Food Terms Part #1

- Sauces -

(Mother Sauces and Rules)

In French culinary there are 5 basic 'Mother Sauces' by which all other sauces are derived, this was popularized by Escoffier in the 19th century. They are split between a Liquid and a Thickening Agent.

So let's take a look a them shall we?

Liquid + Thickening Agent = Result

Milk White Roux Béchamel Sauce

White Stock Blonde Roux Velouté Sauce

Brown Stock Brown Roux+Tomato Paste Espagnole Sauce

Tomato Juice Tomato Paste Tomato Sauce

Butter (Clarified) Egg Yolk Hollandaise Sauce

Stocks.

White Stocks: - Chicken, Fish, Vegetable

Brown Stocks: - Beef, Lamb, Veal

Roux.

A Roux is a thickening agent made up of an equal combination of butter and flour. Usually made for sauce or soup bases.

White Roux: - 3-4 minutes

Blonde Roux: - 4-6 minutes

Brown Roux: - 6-8 minutes

*Mother Sauces are a MUST KNOW!!!

#MotherSauce #Learntheclassics