These recipes are adapted from the Art Institute’s: On Cooking Textbook. These are from my notes and I will be revising the information as I do more research.
(From left to right; Espagnole, Veloute, Bechamel
Mothers I’d Like to Cook. Mother sauces that is.
This week is sauce week so of course I am starting with the 5 mother sauces. Last week I went over stocks which will be an essential ingredient for most of these sauces so if you haven’t made some stocks yet then get on that, you’re behind already! Sauces are very important with great food. Have you ever eaten a meal and didn’t feel like it was “finished”, well that’s probably because there wasn’t a sauce on the plate (nappe). Here are the 5 mother (basic) sauces so learn these and then make your variations! On Wednesday and Thursday we will be making all of these in class so I will be posting pictures and revisions to these sauce recipes.
8 ounces white roux
2 1/2 quarts milk
1 onion pique- 1 onion with a bay leaf held together on the onion with two cloves
Salt, White Pepper, Nutmeg to taste. Add this before, during, and after.
Pour your white roux into the pot then gradually whisk in your milk 1/2 cup at a time, this is very important. Heat to a simmer don’t boil then add the onion pique while you season, remember to season again. Simmer on low for 1 hour. Season the sauce again then strain and present on a warm plate with 2 ounces of sauce (use 2 ounce ladle).
8 ounces blond roux
2 1/2 qt white chicken stock
salt, white pepper to taste before, during, and after cooking
Bouquet Garni- thyme, bay leaf, and parsley stems wrapped in leek leaves
Pour the roux into a high sided pot then temper (add slowly while cooking) in the chicken stock 1/2 a cup at a time. Bring to a simmer and skim for skin periodically, make sure you do check for skin early on in the process! Add the Bouquet Garni then let simmer for 1-2 hours. Season, strain, then present!
Espagnole (Brown Sauce)
8 ounces dark roux
2 1/2 quarts brown stock
1 lb. mirepoix, medium diced
Red Wine 1/2 cup or 1 cup
Bouquet Garni-thyme, bay leaf, and parsley stems wrapped in leek leaves
1 tablespoon tomato paste
optional: tomatoes, mushrooms
Make the roux then add mirepoix and caramelize in roux. Add the tomato paste and toast (pince). Deglaze the pan with red wine then temper in the brown stock. Add the bouquet garni then simmer for 2 hours, remember to skim. Strain the stock then present.
Tomato Sauce (Italian Style)
Salt, Pepper to taste
Basil and Parsley
Simmer all ingredients for 20 minutes then run through a food mill.
Tomato Sauce (French Style)
8 ounces white or blond roux
1 lb. mirepoix with matignon (ham, bacon, or salted pork)
2 1/2 quarts white stock
Make the roux then add the mirepoix. Temper in the white stock then add tomatoes and bouquet garni. Simmer for 1-2 hours then strain and present.
Hollandaise (French Version)
4 egg yolks
1 lb. butter
White Wine Vinegar
2 tsp lemon juice
2 tsp water
Take a large pot then heat up water to 180F. Melt butter and bring to temperature between 100-120F. Pour the peppercorns, white wine, white wine vinegar, and shallots in a small sauce pan then reduce mixture by 1/2 (cuisson). Add the lemon juice and water then pour all contents into a mixing bowl then add the butter. Heat mixing bowl over the large pot of boiling water (double boiler) then whisk in the egg yolks slowly. Present once you have a light fluffly sauce.
Lots of information, get to work!