Five Mother Sauces of Classical Cuisine 1. Béchamel Sauce Béchamel is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour, and butter, you can make a very basic béchamel. Béchamel is made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves, and nutmeg and simmered until it is creamy and velvety smooth. Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the basis for some of the most common white sauces, cream sauces and cheese-based sauces. Here are some of the small sauces made from béchamel: continue reading below our video Why the Vitamix is Way Cooler Than You Even Thought Veloute sauce. Philippe Desnerck / Getty Images 2. Velouté Sauce Velouté is another relatively simple mother sauce. Velouté sauce is made by thickening white stock with roux and then simmering it for a while.

While the chicken velouté , made with chicken stock , is the most common type, there is also a veal velouté and fish velouté . Each of the veloutés forms the basis of its own respective secondary mother sauce. For instance, chicken velouté fortified with cream becomes the Suprême Sauce . Veal velouté thickened with a liaison of egg yolks and cream becomes the Allemende Sauce . And the fish velouté plus white wine and heavy cream becomes the White Wine Sauce . Small sauces from velouté can be derived from the velouté directly, or from each of the three secondary sauces. For example: 3. Espagnole Sauce The Espagnole Sauce, also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with roux. So in that sense, it's similar to a velouté. The difference is that Espagnole is made with tomato purée and mirepoix for deeper color and flavor. Moreover, brown stock itself is made from bones that have first been roasted to add color and flavor.

The Espagnole is traditionally further refined to produce a rich, deeply flavorful sauce called a demi-glace . The demi-glace is then the starting point for making the various small sauces. A demi-glace consists of a mixture of half Espagnole, half brown stock, which is then reduced by half. For a short-cut, you could skip the demi-glace step and make the small sauces directly from the Espagnole. You'll lose some flavor and body, but you'll save time. Here are some examples of small sauces made from Espagnole: 4. Hollandaise Sauce Hollandaise is unlike the mother sauces we've mentioned so far, but as you'll see, it is really just a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks. Hollandaise is an emulsified sauce, and we use clarified butter when making a Hollandaise because whole butter, which contains water and milk solids, can break the emulsion. Clarified butter is just pure butterfat, so it helps the emulsion remain stable.

Hollandaise sauce can be used on its own, and it's particularly delicious on seafood, vegetables, and eggs. But there are also a number of small sauces that can be made from Hollandaise: 5. Classic Tomate Sauce The fifth mother sauce is the classic Tomate Sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make. First, we render salt pork and then sauté aromatic vegetables. Then we add tomatoes, stock, and a ham bone, and simmer it in the oven for a couple of hours. Cooking the sauce in the oven helps heat it evenly and without scorching. Traditionally, the sauce tomate was thickened with roux, and some chefs still prepare it this way. But in reality, the tomatoes themselves are enough to thicken the sauce.

Here are a few small sauces made from the classic tomate sauce: French Sauces - How To Cooking Tips - RecipeTips.com White Sauces In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce). A roux is a combination of flour and butter that are cooked together to be used as a thickening agent for the sauce. The roux may be referred to as a white, blonde, or brown roux, depending on the amount of cooking time of the flour and butter mixture. The mixture increasingly darkens the longer it cooks. Once the roux is ready, the hot milk or stock is stirred into the roux to create a thick sauce that may be seasoned with herbs and spices. Béchamel Sauce A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour). In an early era, cream was generally used instead of milk. The roux thickens the milk into a creamy white sauce.

Some sauces refer to a blonde and a white roux, the difference being the length of time the flour or mixture was allowed to cook and thus become brown or golden tan in color. Seasonings can be added based on the type of dish served with the sauce and the flavors desired. A typical béchamel sauce begins by melting 3 or 4 tablespoons of unsalted butter in a saucepan on low heat and then mixing in 3 tablespoons of unbleached, all purpose flour. Turn the heat up to medium and cook the the mixture (referred to as the roux), allowing it to bubble but not turn brown as it cooks for 2 to 3 minutes. Whisk or stir the hot roux gently, letting it cool slightly and begin to add 1½ cups of milk, whisking the mixture so it becomes very smooth and thickens by whisking, which may take 4 to 5 minutes. Seasonings such a dash of salt, pepper, paprika, and nutmeg can be added as the sauce becomes smooth. If necessary, more milk can be added to thin the mixture. Remove the sauce from the heat and use it to pour over vegetables, pasta, poultry or fish dishes.

Mornay Sauce A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce. Some recipes suggest adding fish or chicken stocks to enhance the flavor or other ingredients, such as egg yolks, cream and/or butter to provide a richer flavor. Mornay sauce is commonly served over vegetables, eggs, various meats, poultry, and shellfish. Veloute Sauce One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux. The roux is a thickening agent made from cooked flour and fat. Numerous variations of this sauce are made, such as sauce aurore (puréed tomatoes are added) or sauce supréme (cream and mushroom cooking stock is added). A typical velouté sauce begins by making a roux. A 6 to 4 ratio of flour and fat (usually whole butter or clarified butter) is cooked over moderate heat. (The actual quantity of flour and fat to use depends on the quantity of liquid added to the roux and the desired thickness of the sauce).

While stirring for 2 to 3 minutes, the mixture should bubble and foam and the color should gradually darken the longer the roux cooks. A light yellow to golden yellow color is typical of a roux that will be used for a velouté sauce. It is important that the flour not burn, but it should be cooked thoroughly so that the resulting sauce will not attain a pasty, floury flavor. When the roux has cooked sufficiently, remove the pan from the heat to allow the roux to cool slightly. After the short cooling period, pour heated stock into the pan and return the pan to moderate heat. Vigorously whisk the liquid into the roux, reduce the heat to a low simmer, and continue stirring until the sauce becomes smooth. When the velouté sauce is ready to serve, stir in a small quantity of cream and season with salt and pepper to taste. Other seasonings can be added based on the type of dish that the sauce is accompanying. Allemande or Parisienne Sauce Occasionally referred to as Parisienne Sauce, Allemande Sauce is made by combining cream cheese, oil, lemon juice, and chervil. It is often spread over cold vegetables, most notably asparagus.

Brown Sauces In French cooking, brown sauces serve as a base for other similar sauces that are used as an accompaniment for meats and vegetables. Brown sauces are made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter). Some chefs suggest using arrowroot to thicken the sauce; however, it can be thickened according to personal preference and taste with ingredients best suited for the food being prepared. Espagnole Sauce Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce. It has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture. Typically, espagnole sauce is made by mixing roux as a thickener into the espagnole and then adding other ingredients such as vegetables, spices, herbs, wine, and vinegar to enhance the flavor and aroma. This sauce is then used as a topping for meats and other foods or is used as a base to make other types of sauces.

A traditional French sauce, espagnole is one of the Grand or Mother sauces used as a base or foundation sauce for making smaller versions that are seasoned and flavored separately. Common sauces in this group that use espagnole as a base include Bordelaise, Chasseur, Chateaubriand, Diablo, Diane, Estragon, Lyonnais, Madera, Madeira, Moscovite, Mushroom, Piquant, Porto, Robert, Romaine, Tarragon, and Zingara. Demiglace A French term historically used to describe a traditional brown sauce, such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture. This sauce is then used as a topping for meats and other foods or is used as a base to make other types of sauces. Today, the term demiglace is often used in reference to a much wider variety of sauces, such pan sauces and reduction sauces, which all use a brown stock as a base. A demiglace often contains half brown sauce (Espangnole) and half brown stock.

Common sauces in this group include Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnais, Madera, Madeira, Moscovite, Mushroom, Piquant, Porto, Robert, Romaine, Tarragon, and Zingara. Madeira Sauce A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce. As an example, another version of the sauce may include the wine, a demiglace, water and/or broth, seasonings, and vegetables or mushrooms if desired that goes well with selected cuts of beef. Madeira sauces are typically used to season pasta, meats, stews, and savory dishes. Tomato Sauces (or Red Sauces) Tomato Sauce A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic. Tomato sauce is commercially canned and sold in most food stores. It is used as a base for other sauces and in a variety of dishes.

The difference between tomato paste, tomato puree and tomato sauce is texture and depth of flavor. The thicker the consistency, the deeper the flavor. Tomato paste is the thickest in consistency, puree is thinner than paste, and tomato sauce is the thinnest. Tomato Coulis A coulis is a liquid or sauce made with ingredients, such as fruits or vegetables, which have typically been puréed and strained to create a thick sauce-like consistency. The sauce may be thick, but is still easily poured. When making a coulis, it is important to not over or under cook the ingredients, so the texture and flavor are not diluted if overcooked or too stiff and thick if undercooked. Tomatoes are often used to make a coulis, serving as a base for tomato soups and sauces, or passattas, fish sautês, grilled fish, and fresh pasta dishes. Similarly, other fruits such as raspberries, blueberries and strawberries are made into a coulis to be served over foods such as cheesecake, ice cream, tortes, soufflés, crêpes, waffles, pancakes, and French toast.

Egg Yolk and Butter Sauces Hollandaise Sauce A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce. Hollandaise sauce is used to accompany egg dishes, boiled or poached fish, and a variety of vegetables. It is the mother sauce for all of the variations of egg yolk and butter sauces. Béarnaise Sauce A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter. Instead of being flavored with lemon juice like hollandaise sauce, it is flavored with wine, vinegar, shallots, pepper, and tarragon. This sauce is most often served as a dressing over meat, fish, poultry, vegetables, and eggs. Mousseline Sauce This term can apply to several different sauces or food dishes that all have a light, airy texture derived from using whipped cream or beaten egg whites added to the food dish immediately before it is served. The traditional Mousseline Sauce is a hollandaise sauce with whipped cream whisked into it prior to serving.

When the term Mousseline is used to refer to a food dish, it will commonly refer to a savory dish containing meat, poultry, fish, or shellfish as the main ingredient. Typical of a Mousseline Sauce, either whipped cream or beaten egg whites are added just before serving to lighten the texture. Normandy Sauce A sauce consisting of fish stock, egg yolk, butter, and heavy cream, generally served with seafood but is also served with other foods. The ingredients may vary according to the type of food it is served with or because of regional preferences. Other ingredients used are mushrooms, apples, apple cider, and Calvados. Egg Yolk and Oil Sauces Mayonnaise Mayonnaise is a sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings. It is one the mother sauces of French cooking and forms the base for a number of other sauces. Mayonnaise is an emulsion, which means that it is a substance created from the combination of two liquids that do not typically mix well, such as eggs and oil.

Sauces or dressings that look like mayonnaise but which do not contain eggs as an ingredient, cannot be labeled as mayonnaise. Available as a traditional mixture of ingredients containing higher levels of fat, mayonnaise is also available in lighter versions that are considered low-fat and contain lower levels of fat content. Mayonnaise and its lighter versions are generally available in most food stores. Remoulade Sauce A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs. Typically made with a mayonnaise base, rémoulade is served cold as a condiment or dressing with vegetables, cold meats, fish, or shellfish. There are many versions of sauces referred to as Rémoulade sauce with a variety of ingredients, but the traditional sauce is commonly referred to as Sauce Rémoulade. Tartar Sauce A cold sauce used as a condiment most often with fish but also with other foods, such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times, it is lightly flavored with mustard.

This sauce may also be referred to as tartare sauce. Verte Sauce An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients. Made to be served as a cold sauce, Verte Sauce or Sauce Verte as it is also known is often used as a condiment for fish and potato dishes. It is made by combining mayonnaise with the juice of herbs such as parsley and fresh spinach that are pureed together, giving the sauce a green or "verte" appearance. As versions of recipes evolve, the ingredients for this sauce have changed so that the Sauce Verte may include the juice as well as tiny bits of the spinach and herbs such as chervil, parsley, tarragon, and watercress. Oil and Vinegar Sauces Oil and Vinegar Sauce (Vinaigrette Salad Dressing) An oil and vinegar sauce, or vinaigrette, is a temporary emulsion, which means that the oil and vinegar (or wine) will quickly separate when not in motion.

An oil and vinegar sauce is most often used as a salad dressing, but since the oil and vinegar separate so readily, the sauce is vigorously whisked or shaken immediately before using in order to keep the oil and vinegar in suspension. As a general rule, the ratio for making a vinaigrette sauce is three parts oil to one part vinegar or wine (or other acidic ingredient). Vinaigrettes can be enhanced with the use of different oils, but a balance is needed between the oils so that an oil with an intense flavor doesn't overpower a less intense oil. Flavored Butter Sauces Making classic butter sauces : Butter 2 T. (30 ml) cold water 1 cup (240 g) butter Using a double boiler, combine wine, vinegar, shallots, peppercorns, tarragon, and chervil. Cook over direct, low heat until reduced to 2 tablespoons. Cool. Clarify the butter [link to clarifying butter page], and let cool for 10 minutes. Briskly whisk the eggs and water into the shallot mixture, and continue whisking over medium heat until thickened. Remove from heat and whisk for an additional 30 seconds.

Whisk in the clarified butter in a thin but steady stream. Strain the sauce and season to taste with salt and pepper. If necessary, whisk in a small amount of water to attain a thinner consistency. Hollandaise Sauce 1/2 cup (120 g) butter, melted and warm 1-1/2 T. (20 ml) lemon juice, barely heated 3 egg yolks 4 T. (60 ml) boiling water 1/4 teaspoon (1 ml) salt Few grains cayenne Place egg yolks in the top of a double boiler and whisk until they begin to thicken. Add 1 T. (15 ml) of boiling water at a time, whisking thoroughly after each addition. Beat in lemon juice and remove from heat. While whisking continually, slowly add the melted butter, salt, and cayenne. Beat until the sauce is thick. Hollandaise Sauce (Harold McGee) Traditional methods of making Hollandaise sauce do not heat the egg yolks enough to kill salmonella bacteria. Food scientist Harold McGee suggests this recipe, which microwaves egg yolks to kill bacteria.

2 egg yolks 2 teaspoons (10 ml) lemon juice 2 T. (30 ml) water 3/4 cup (180g) unsalted butter, cut into thick slices Pinch salt Place yolks in a 2-cup (480 ml) microwavable bowl and whisk vigorously. Add lemon juice and whisk. Add water and whisk. Discard whisk. Cover the bowl with a plate, and microwave on high until you see the surface of the mixture begin to rise. Cook 8-10 seconds, then remove the bowl and whisk vigorously with a clean whisk. Discard whisk. Quickly return the bowl to microwave and heat until yolks begin to rise. Cook 8-10 seconds. Remove bowl and whisk vigorously with a clean whisk until smooth. Cover bowl and let rest 1 minute. Place yolk mixture into small saucepan. Whisk in the salt. On low heat, add the butter slices, and whisk slowly until all of the butter has melted into the sauce. Correct seasoning as necessary. (Note, depending on the power of your microwave, cooking times may differ.) Help grow this exhibit!

Join in the fun by sending your favorite tips for cooking with butter, or your tried-and-true recipes. Read more about sharing your tips and recipes . French sauces - tasting french tasting french French sauces Five Mother Sauces - Basis of All Classical Sauces Béchamel sauce: Made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves and nutmeg and simmered until it is creamy and velvety smooth. Small sauces made from béchamel: Crème Sauce, Mornay Sauce, Soubise Sauce, Nantua Sauce, Cheddar Cheese Sauce, Mustard Sauce. Espagnole sauce: Sometimes called Brown Sauce, is made by thickening brown stock with roux, similar to a velouté. The difference is that espagnole is made with tomato purée and mirepoix for deeper color and flavor. Moreover, brown stock itself is made from bones that have first been roasted to add color and flavor.

Small sauces made from espagnole: Marchand de Vin Sauce (Red Wine Reduction), Robert Sauce, Charcutière Sauce, Lyonnaise Sauce, Chasseur Sauce, Bercy Sauce, Mushroom Sauce, Madeira Sauce, Port Wine Sauce Hollandaise sauce: A tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks. Hollandaise is an emulsified sauce. Clarified butter is used because whole butter, which contains water and milk solids, can break the emulsion. Clarified butter is just pure butterfat, so it helps the emulsion remain stable. Small sauces made from Hollandaise: Béarnaise Sauce, Dijon Sauce, Foyot Sauce, Choron Sauce, Maltaise Sauce, Mousseline Sauce Tomato sauce: This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make. First we render salt pork and then sauté aromatic vegetables. Then we add tomatoes, stock and a ham bone, and simmer it in the oven for a couple of hours.

Cooking the sauce in the oven helps heat it evenly and without scorching. Small sauces made from the classic tomate sauce: Spanish Sauce, Creole Sauce, Portuguese Sauce, Provençale Sauce Velouté sauce: Made by thickening white stock with roux and then simmering it for a while. While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté. Small sauces made from velouté: Normandy Sauce, Bercy Sauce, Hungarian Sauce, Mushroom Sauce, Aurora Sauce, Poulette Sauce, Shrimp Sauce, Herb Seafood Sauce. How to Make Hollandaise Sauce | Have Knives, Will Cook Have Knives, Will Cook How to Make Hollandaise Sauce Posted on by priscilla 1 Comment Finished Hollandaise Sauce is thick and airy Classic Hollandaise sauce contains three key components: egg yolks, clarified butter, and lemon juice. It’s made by whisking egg yolks together with a little water in a bowl set over a pan of simmering water until they are thick and frothy. Then the bowl is removed from the heat, and warm clarified butter is slowly whisked into the mixture.

Finally lemon juice is added to taste. The technique produces a smooth, fluffy sauce that is a classic complement to poached eggs or asparagus. Basic Hollandaise Sauce Clarified butter is made by simply melting butter and allowing the milk solids to separate from the fat. I find the easiest way is to cut up the butter and melt it in the microwave in a Pyrex measuring cup. Then I set it aside for a minute or two and skim the foam off the top. When I pour it into the sauce, I just take care to leave the milk solids in the bottom of the cup. INGREDIENTS, for about 1 cup: 2 large egg yolks 1 cup melted and clarified butter (2 sticks) 1 Tbsp. fresh lemon juice salt and Tobasco or cayenne pepper to taste PROCEDURE: 1. Fill a saucepan with about and inch of water and bring to a bare simmer. In the meantime combine egg yolks and water in a heatproof bowl. Set the bowl over the simmering water and immediately start whisking the egg yolks. Take care that the water remains barely simmering and that the bottom of the bowl does not touch it. Set egg yolks and water over a pot of simmering water.

The bowl should not touch the water. Immediately start whisking the egg yolks. 2. Continue whisking the egg yolks until they are thick and frothy. This should take about 3 minutes. Egg yolks should become thick and frothy, and will turn a pale yellow. Egg yolks, ready to add butter. 3. Remove the mixture from the heat and slowly whisk in warm melted butter. If you add the butter too quickly, the sauce will break – meaning the fat will separate and the sauce won’t hold together. If the mixture gets too thick you can add warm water a tablespoon at a time until you get the right consistency. Pour butter in a slow stream, whisking continuously. 4. Stir in lemon juice, and season with salt and Tobasco or cayenne pepper to taste. 5. If you are not using it right away, you can set the bowl over the pan of hot water, with the heat set on the lowest setting. Just take care that the sauce doesn’t get too hot or it will break. IDEAS AND VARIATIONS: For a classic Bearnaise Sauce, substitute white wine vinegar for the lemon juice, and add fresh chopped tarragon to taste.

It is delicious served with beef tenderloin medallions or a roast. For Orange Hollandaise, substitute fresh squeezed orange juice in place of water. Serve over poached eggs with slices of Rosemary Roasted Pork Loin , for a play on Eggs Benedict . Rate this: 5 Classic French Sauces for Delicious Meals By Jessie Oleson Moore on October 1, 2013 Have you ever heard of the " five mother sauces "? This is a series of five versatile sauces that are vital to any cook's repertoire. To put it in layman's terms, this group of sauces is considered the root system from which all other tasty classic French sauces stem. Hollandaise sauce, photo via A Modern Take on the Mother Sauces The star-studded cast of mother sauces includes béchamel, tomato sauce, brown sauce (sauce espagnole), velouté, and hollandaise. The mother sauce concept was birthed by French chef Antoine Carême, who was very prolific in his invention and deocumentation of sauces during the 19th century.

In the 20th century, famed chef Auguste Escoffier (also credited with inventing Cherries Jubilee, a descendant of Bananas Foster) condensed Carême's list to the four biggies and added the fifth and final mother sauce, hollandaise, rounding out the list. This post will explain the basics of each sauce, including the sauces derived from each "mother". But be sure to explore them further, by signing up for Craftsy's course A Modern Take on the Mother Sauces , which will teach you how to make these classic sauces, as well as teach you how to make beurre blanc and mayonnaise. Now, let's get saucy. Béchamel (white sauce) What it is: You could also call it "white sauce", but it's so much fun to say it in a French accent: "bay-sha-mel". This simple sauce is made using a roux (a mixture of flour and fat, often butter) cooked in milk. It's less of a main flavor than a binder and enabler of other flavors.

For instance, it's often used in lasagne (as a sort of "glue" to deliciously bind the ingredients), souffles, croque monsieur sandwiches served open faced on bread, and cream based soups. Derivatives: Mornay sauce (a cheesy white sauce), Soubise sauce (with diced onions), cheddar cheese sauce (with cheddar, Worcestershire sauce, and mustard seed). Sauce tomate (tomato sauce) What it is: Tomato sauce, but the traditional version is not quite the kind you'd put on pasta. It is flavored with salted pork and a melange of spices including thyme and bay leaves. Traditional versions are sometimes thickened with roux. Derivatives: Creole sauce (sauteed onions, green peppers, and garlic, and seasoned with cayenne pepper), Provençale sauce (sautéed onions, garlic, capers, olives and herbes de Provence). Sauce espagnole (brown sauce) What it is: This sauce starts with a dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables and seasoning.

It is slowly reduced and skimmed of impurities, for an assertively flavored, rich sauce. Derivatives: Madeira or port wine sauce, brown mushroom sauce, Chasseur sauce (with mushrooms, shallots, and fines herbes), Bordelaise sauce (with red wine, shallots, and poached beef marrow). Photo via Flickr member Thomas Guignard , licensed via Creative Commons Velouté What it is: A light stock (including bones which have not been roasted), such as chicken or fish stock, is thickened with a roux. The ingredients of a velouté are equal parts by mass roux and stock. The sauce produced is commonly referred to by the type of stock used--for example, if made with chicken stock, it would be called chicken velouté. This is an extremely popular way to make a soup base. Derivatives: Normandy sauce, Bercy sauce, Poulette sauce (with mushrooms and parsley), sauce vin blanc (white wine sauce, with seafood stock, egg yolks, and butter), Venetian sauce (tarragon, shallots, chervil). Hollandaise What it is: This sauce is a bit different than the others in the pack.

It's an emulsified sauce, made by carefully whisking clarified butter into egg yolks, and then seasoning with lemon juice and salt, and sometimes pepper. Unlike the other roux-happy sauces, this sauce is made with egg yolks as a thickening agent. It's especially famous as the topping for the decadent brunch dish known as Eggs Benedict, wherein poached eggs sit atop ham and English muffin halves and are generously coated with Hollandaise. Derivatives: Sauce mousseline (as serious as a heart attack, with whipped cream folded into the hollandaise), sauce Bavarois (with cream, horseradish, and thyme), and Sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and (if to taste) crushed peppercorns. What types of sauce do you like best?

One Comment Classic Hollandaise Sauce Recipe - RecipeTips.com Classic Hollandaise Sauce Recipe Provided By RecipeTips Although the classic egg yolk, butter, and lemon sauce known as hollandaise requires some skill in preparation to prevent an unsatisfactory outcome, this traditional preparation method guarantees success. Share this! 6 ounces clarified butter or softened whole butter 2 tablespoons lemon juice, freshly squeezed 1/4 teaspoon salt READY IN 25 mins Important: Make sure everything that is needed is within reach because once the cooking process has begun, the whisking of the egg yolks cannot stop. Place the egg yolks in a small saucepan (which is not heated) and add one tablespoon of cold water per yolk. Whisk the egg yolks and water (off the heat) for about 45 to 60 seconds; then place the pan over low heat and continue to whisk rapidly. The eggs must heat slowly or they may become granular. If the heat is too high, the yolks will scramble. It is important to keep the egg yolks in constant motion.

A sink or large bowl of ice water should be nearby so that if the egg yolks start to become too warm, the pan can be plunged into the cold water to stop the cooking. When the egg yolks are smooth and have increased in volume, remove the pan from the heat. You should be able to see the bottom of the pan briefly between strokes of the whisk. While whisking continuously, slowly add clarified butter or softened whole butter. (Make sure the clarified butter is not too warm.) Whisk in small quantities of butter at a time. The sauce will not thicken if too much butter is added immediately. One large egg yolk is able to absorb as much as 3 ounces of butter, but it is best to use less than this to ensure that the yolks absorb all of the butter. (2 ounces of butter per yolk is suitable.) To finish the sauce, add the lemon juice slowly while whisking and then add some salt to taste. Note: Using clarified butter makes the hollandaise sauce thicker; using softened whole butter (which contains milk solids and water) makes a thinner sauce. A thick sauce is best for serving on eggs Benedict or steak; a thin sauce is appropriate for use on light recipes of fish or asparagus.

Similar Recipes Sauce, cream and patè | High Quality Italy Home > Food & Beverage > Sauce, cream and patè Sauce, cream and patè Suggestions Tomatoes puree The sun of the south and traditional farming are the essential elements of this tomato puree, typical products of Apulia. Ingredients: tomatoes, salt GR 500 Tomatoes puree Perrani Patè Typical product of Apulia, the patè is available in various flavours: artichokes, mushrooms, eggplants, olives, dried tomatoes, courgettes. Ingredients: vegetables, oil, salt, vinegar 200 gr Patè Perrani Hydroponic tomatoes puree Grown with modern hydroponic technologies (controller environment agricolture), these tomatoes have all the flavours of Abruzzo region. Ingredients: tomatoes, salt 500 gr Hydroponic tomatoes puree Ferrari Farm Sauce The sauce is a preparation of food used to give a special flavor to recipes. It usually has a pasty consistency, creamy or semi liquid and the taste is often characterized by flavors or spices. In the classic cuisine are four fundamental sauces, also known as basic sauces.

The sauces are used to bind the different foods together and flavoring dishes lend themselves to endless variations and combinations and can accompany pasta, meat, fish or vegetables to enhance the characteristics of the food. Cream The cream is one of the main components of a sweet and can be the element that completes a cake, just think of creme brulee or mousse. Even in this case, are numerous variations and ingredients that can be used to make a cream. Chocolate, vanilla, caramel, strawberry, lemon or cheese: each of these ingredients is used as a basis for the preparation. The custard is the main recipe pastry – egg, sugar, milk and flour – the mixture obtained is the ideal filling for cakes or accompany the fruit. Paté The paté is a mixture of chopped meat or vegetables which are reduced to a compound of spreadable paste but there are also versions based on vegetables. The word comes from the French because it is one of the traditional dishes. A rich paste made of liver, pork, game or other meats, cooked in a terrine (a ceramic baking dish similar to a loaf tin) or wrapped in pastry and cooked.

Fish can also be used as the basis of a pâté, combined with soft cheese, mayonnaise or soured cream. Paté can be smooth or coarse and is delicious simply spread on warm toast or crusty bread; it can also be used as a component in main dishes. Sauce The term “mother sauce” refers to any one of five basic sauces, which are the starting points for making various secondary sauces. They’re called mother sauces because each one is like the head of its own unique family of sauces. Bechamel sauce Béchamel is probably the simplest of the mother sauces. Béchamel is made by thickening hot milk with a simple white roux. Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it’s also the basis for some of the most common white sauces, cream sauces and cheese-based sauces. Velouté sauce Velouté is another relatively simple mother sauce. Velouté sauce is made by thickening white stock with roux and then simmering it for a while. Each of the veloutés forms the basis of its own respective secondary mother sauce.

Espagnole sauce The Espagnole Sauce, also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with roux, with tomato purée for deeper color and flavor. Moreover, brown stock itself is made from bones that have first been roasted to add color and flavor. Hollandaise sauce Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks. Classic tomate sauce The fifth mother sauce is the classic Tomate Sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza. Cream Pastry Cream This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. Chantilly Cream It’s another name for vanilla-flavored whipped cream. In Italy, crema chantilly is made by folding whipped cream into crema pasticcera (pastry cream) to make a wonderfully decadent concoction. Crème fraîche This is fresh cream which is treated with a bacteria culture that thickens it and gives it a slightly sour taste.

Half-and-Half Is a mixture of half cream and half milk. The milk fat content is 10-12 percent. This cream cannot be whipped. Single cream Single cream is a thin cream traditionally used for pouring and for enriching cooked dishes, it contains 18%-20% fat. Also known as light cream. Sour cream This is a tangy variety made from fresh single cream. To sour, a culture is added and the cream is heated to about 20°C for 12–14 hours. The lactic acid produced in this process gives a slightly sour taste and a thicker than normal consistency. Patè The most famous paté is probably paté de fois gras, made from the livers of fattened geese. There are a different range of patè varied such as pepper, mushrooms, eggplant. Sauce The word “sauce” means a relish to make our food more appetizing. Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial. The Romans used sauces to disguise the taste of the food.

For a basic tomato sauce, you can start with a soffritto of onions or garlic in an olive oil. HQI Srl | p.i. IT12724021006 | Viale Egeo, 65 | 00144 Rome – Italy | Telephone: +39 06.59.15.441 | Fax: +39 06.54.21.01.77 | Email: info@hqitaly.it

Question: Which classic French sauce is made by whisking clarified butter into warm egg yolks?
Answer: Hollandaise