{"id":11081,"date":"2016-04-21T22:36:36","date_gmt":"2016-04-21T22:36:36","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11081"},"modified":"2020-12-27T17:02:11","modified_gmt":"2020-12-28T00:02:11","slug":"the-five-mother-sauces","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/the-five-mother-sauces\/","title":{"rendered":"The Five Mother Sauces"},"content":{"rendered":"<h2>Types of Sauces<\/h2>\n<p>A sauce should fall into one of three categories<br \/>\n1. A roux \u2013 Four of the above five start out with a roux<br \/>\n2. An emulsification<br \/>\n3. A reduction<\/p>\n<h2>Roux<\/h2>\n<p>A Roux is made by cooking equal parts flour and butter &#8211; usually about 2 TBL each and 1 C of liquid<\/p>\n<ul>\n<li>Put flour and cold butter into a skillet<\/li>\n<li>Cook until they have cooked together and have just started to brown<\/li>\n<li>Add 1\/4 C of your other liquid and stir until smooth.<br \/>\nIf you add it all at once, you will get lumps (dumplings) that will never disappear.<\/li>\n<li>Whisk continually adding more liquid, bits at a time until it reduces and thickens<\/li>\n<\/ul>\n<p>These five sauces are the building blocks for most other sauces.<\/p>\n<h2><strong>1.&nbsp; B\u00e9chemel<\/strong><\/h2>\n<p>\u2013 A white sauce \u2013 Above roux made with 1 C dairy \u2013 usually milk or cream<\/p>\n<p>GREAT FOR<\/p>\n<ul>\n<li>Homemade macaroni and cheese, classic croque madame, lasagna,<\/li>\n<li>Mornay sauce \u2013 B\u00e9chemel plus grated Gruy\u00e9re or Parmesan (optional w\/ Cayenne)<\/li>\n<li>Mustard sauce \u2013 B\u00e9chemel plus Dijon mustard<\/li>\n<li>Soubise &#8211; B\u00e9chemel plus shallots or onion<\/li>\n<li>Cheddar Sauce &#8211; B\u00e9chemel plus shredded Cheddar<\/li>\n<li>Sawmill Gravy &#8211; B\u00e9chemel plus cooked sausage<\/li>\n<\/ul>\n<h3>Step by Step Bechemel<\/h3>\n<ol>\n<li>In saucepan cook 2 TBL flour and 2 TBL butter over medium heat.<\/li>\n<li>Cook until the butter completely melts and the flour barely starts to color &#8211; about one minute.<\/li>\n<li>Slowly whisk in 1 C milk, salt, pepper and nutmeg &#8211; just a little at a time<\/li>\n<li>Bring to a boil, whisking constantly.<\/li>\n<li>Reduce heat and simmer until mixture thickens slightly, about 5 to 7 minutes.<\/li>\n<li>Remove from heat and whisk in cheese until melted. Set aside.<\/li>\n<\/ol>\n<h2><strong>2.&nbsp; Velout\u00e9<\/strong><\/h2>\n<p>\u2013 A white sauce \u2013 Above roux made with 1 C clear stock \u2013 usually chicken, vegetable or fish<\/p>\n<h3>Supreme Sauce<\/h3>\n<p>&#8211; A Supreme Sauce is a velout\u00e9 made with 3\/4 chicken stock, and then finished with 1\/4 cream (mixed) butter and lemon.&nbsp; It is a child sauce of Velout\u00e9<\/p>\n<h3>Allemande Sauce (German Sauce)<\/h3>\n<p>&#8211; Allemande Sauce is a velout\u00e9 made with 3\/4 C veal stock, and then finished with 1\/4 C (mixed) egg yolks and heavy cream.<\/p>\n<h4>Poulette Sauce<\/h4>\n<p>&#8211; Poulett Sauce is made with Allemande Sauce as the base, and then finished with minced mushrooms, parsley and lemon<\/p>\n<h2><strong>3.&nbsp; Espagnole<\/strong><\/h2>\n<p>\u2013 Espagnole is a roux made with a brown stock \u2013 veal or beef<\/p>\n<h2><strong>4.&nbsp; Tomato Sauce<\/strong><\/h2>\n<p>\u2013 A Tomato Sauce is a roux plus tomatoes<br \/>\n\u2013 Italian style skips the roux and just reduces tomatoes<\/p>\n<h2><strong>5.&nbsp; Hollandaise<\/strong><\/h2>\n<p>\u2013 At its most basic :: 4 egg yolks, 1 tsp Karo syrup, 1 bay leaf, plus 1 tsp acid \u2013 usually lemon or white wine &#8211; whisk continually with a whisk having lots of tines &#8211; halfway through the baking process, after it is very warm, add 1 tsp water mixed with 1 tsp corn starch and 12 TBL cold butter (one at a time)&nbsp; &#8211; whisk continually until thickened.<\/p>\n<h3>Step by Step Hollandaise<\/h3>\n<ol>\n<li>Bring double boiler water to a simmer<\/li>\n<li>Add in 3 egg yolks and 1 tsp of water and 1\/4 tsp of sugar<\/li>\n<li>Whisk continually OFF the heat until it starts to turn light yellow<\/li>\n<li>Add 5 TBL of cold butter pieces<\/li>\n<li>Don&#8217;t stop whisking through the entire process<\/li>\n<li>Whisk until the butter melts and it starts to lighten<\/li>\n<li>Add another 3 TBL cold butter pieces<\/li>\n<li>Whisk until a ribbon forms<\/li>\n<li>Add teaspoons of water if it starts to thicken too much<\/li>\n<li>Remove from the heat and add 6 more TBL of cold butter one at a time<\/li>\n<li>Season with 2 tsp lemon juice and scant cayenne pepper and salt<\/li>\n<li>Store in a thermos or in a glass dispenser placed in a pan of hot water.<\/li>\n<li>If clumps have formed, you can strain it.<\/li>\n<\/ol>\n<h3>Bearnaise Sauce<\/h3>\n<p>Bearnaise is a child of Hollandaise.&nbsp; Start with Hollandaise and add minced shallot, chervil, peppercorns and tarragon just after Step 4 of the Hollandaise Step by Step.<\/p>\n<p>Strain or press through sieve to remove pieces and serve over steak, fish, vegetables, etc.<\/p>\n<h3>Maltaise Sauce<\/h3>\n<p>Another child of Hollandaise.&nbsp; Start with Hollandaise, but at Step 10 rather than using lemon, add 1\/4 C orange juice reduced down with a few peppercorns.&nbsp; Add 1 TBL of the reduced liquid instead of lemon.<\/p>\n<h2>Pan Sauce from Fond<\/h2>\n<ul>\n<li>After you finishing browning or cooking a protein, the remainder is very tasty.<\/li>\n<li>Use 3\/4 C chicken, beef or vegetable broth to deglaze\n<ul>\n<li>Broth is from meat<\/li>\n<li>Stock is from bones<\/li>\n<\/ul>\n<\/li>\n<li>Add broth to the pan and scrape off the bits of fond.<\/li>\n<li>Reduce with 3 TBL Cognac or Brandy and 1 TBL green peppercorns to create a beef pan sauce, then add 3\/4 C cream<\/li>\n<li>Reduce to a thicker sauce (nappe) which is thick enough to coat the back of a spoon.<\/li>\n<\/ul>\n<h2>Starches as Thickeners<\/h2>\n<p>Always introduce via a cold slurry &#8211; water, wine, cognac, tomato juice<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Flour\n<ul>\n<li>Clumps worse than anything.<\/li>\n<li>Must be brought to a full boil to work<\/li>\n<li>Combines with fats to make a greasy sauce<\/li>\n<li>Has protein in it which creates scum<\/li>\n<\/ul>\n<\/li>\n<li>Corn Starch\n<ul>\n<li>Used in many Asian dishes<\/li>\n<li>Thickens at a lower temperature than flour<\/li>\n<li>not much needed, but is not heat stable.&nbsp; Overheating will destroy the bonds<\/li>\n<\/ul>\n<\/li>\n<li>Tapioca or Cassaba Starch\n<ul>\n<li>Good for pie fillings<\/li>\n<li>Can be tricky to use in sauces<\/li>\n<\/ul>\n<\/li>\n<li>Potato Starch\n<ul>\n<li>Works a lot like corn starch<\/li>\n<\/ul>\n<\/li>\n<li>Arrowroot\n<ul>\n<li>More stable and versatile, but never use with dairy<\/li>\n<li>In 1 quart of liquid, use 2 TBL&nbsp; of Arrowroot<br \/>\napprox 2 tsp of arrowroot per cup of liquid<\/li>\n<li>Often use other starches and label it &#8220;Arrowroot&#8221;<\/li>\n<\/ul>\n<\/li>\n<li>Japanese Arrowroot\n<ul>\n<li>Made from Kudzu<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>More info <a href=\"https:\/\/food52.com\/blog\/12209-the-five-mother-sauces-every-cook-should-know\">BY CLICKING HERE<\/a>, if you need it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Types of Sauces A sauce should fall into one of three categories 1. A roux \u2013 Four of the above five start out with a roux 2. An emulsification 3. A reduction Roux A Roux is made by cooking equal parts flour and butter &#8211; usually about 2 TBL each and 1 C of liquid &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/the-five-mother-sauces\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;The Five Mother Sauces&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[186],"tags":[],"class_list":["post-11081","post","type-post","status-publish","format-standard","hentry","category-working"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=11081"}],"version-history":[{"count":18,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11081\/revisions"}],"predecessor-version":[{"id":20599,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11081\/revisions\/20599"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=11081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=11081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=11081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}