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Mother Sauces

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Submitted By skittles1133
Words 402
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Donald Yoho 7/22/2011
Mother Sauces 1. Béchamel a. Meaning- Béchamel is commonly known as a white cream sauce and is one of the mother sauces of French cuisine. Béchamel is also used in many Italian Cuisines like lasagna. b. History- The sauce is named after Marquis de Béchamel, the sauce is an improvement on and earlier sauce known as veloute with a large amount of cream added. c. Sister Sauce- A sister sauce of Béchamel is Mornay. 2. Espagnole d. Meaning- Espagnole starts with a very dark roux, then which seasonings, bones, mix of vegetables and veal stock are added. They then let the sauce reduce slowly and they then skim the sauce frequently. e. History- According to the story, the Spanish cooks Of Louis XIII bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatos. f. Sister Sauce- Sauce Chasseur 3. Tomato g. Meaning- Tomato sauce is just a sauce made primarily from tomatoes and is used on meats and vegetables, but is more common on pasta dishes. Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked h. History- The use of tomato sauce with pasta appears for the first time in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790. i. Sister Sauce- Marinara 4. Hollandaise j. Meaning- is an emulsion of egg yolk, and butter, usually seasoned with lemon juice and is yellow, smooth and creamy. k. History- As early as the 17th century, there are written records of a sauce similar to hollandaise that is of Dutch origin. Hollandaise sauce was originally called "Sauce Isigny" after a town in Normandy. l. Sister Sauce- Bearnaise 5. Velute m. Meaning- In preparing a velouté sauce, a light stock, such as chicken, veal or fish stock, is thickened with a blond roux. The ingredients of a velouté are equal parts of butter and flour to form a roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning. n. History- The sauce called velouté, where they add wine and white stock to a white roux. It appears in the cookbook of Sabina Welserin in 1553. The following recipe reflecting the original, not the modern, Béchamel o. Sister Sauce- Sauce Vin Blanc

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