MOTHER SAUCES





THE MOTHER SAUCES

Tomato sauce

Italians are passionate about the aroma, colour, and flavor of food. In Italy, sauces are kept simple to reveal the flavor of each ingredient intended to delight, nourish, and, most of all, be enjoyed. Italian tomato sauce preparation varies significantly from region to region.


Tomato sauce ingredients:
1.Spice, salt cooking fine
2.Pepper, white ground
3.Tomato, whole peeled 
4.Onion yellow, medium
5.Garlic, whole, jumbo
6.Oil olive extra virgin 
7.Herb, basil, bulk, fresh

Tomato sauce procedure

1.Peel and chopped garlic and onions, sauté with olive oil until light brown.

2.Add tomato and simmer for 2 hrs.

3.Break the tomatoes with a whisk as small as possible while cooking.

4.Add the basil, season with salt and pepper.


Béchamel, Hollandaise, Velouté

Béchamel, Hollandaise and Velouté sauces are 3 of the five t "'mother sauces".

A brief history of the Mother Sauces

The French "'mother sauces" were originally four base sauces set forth by Antonin Careme in the 19th century. Careme's four original mother sauces were Allemande, Béchamel, Velouté and Espagnole. In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Velouté, and added Sauce Tomato and Hollandaise.

Béchamel sauce, also known as white sauce is used as the base for other sauces.

Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is often paired with
vegetables such as steamed asparagus.

Velouté sauce often served on poultry or seafood dishes, and also is used as the base for other sauces.
The term velouté is from the French adjectival form of velour, meaning velvet.

BECHAMEL SAUCE
1.1 Butter unsalted prints wrapped 250 g
2.Flour white all purpose
3.Milk
4.Nutmeg ground
5.Onion yellow, medium
6.Pepper white ground
7.Spice cloves whole
8.Spice salt cooking fine

Béchamel sauce procedure:

1.Spike the cloves in the peeled onions and place in the milk to boil with salt and pepper.
2.Make roux from the butter and flour.

3.Remove onions from milk and fold in the roux.

4.Gradually add milk to the roux whisking constantly.

5.Add nutmeg. Bring sauce to boil, stirring constantly. Reduce heat to a simmer.


HOLLANDAISE SAUCE
1.Spice salt cooking fine
2.Pepper white ground
3.Shallot
4.Vinegar white
5.Wine white
6.Butter unsalted prints wrapped 
7.Lemon
8.Egg yolks, pasteurized, no sugar frozen

Hollandaise sauce procedure:
1.Peel and roughly chop shallots, boil with white wine, white wine vinegar, clove and pepper corn, reduce by half and strain.

2.Clarify the butter, then strain and cool down to 50°C for further step.

3.Combine reduction with pasteurized egg yolk, season with salt and pepper and whisk on water bath until thick consistency, remove from heat.

4.Whisk in slowly the warm clarified butter.

5.Adjust seasoning with a bit of a lemon juice.


VELOUTÉ SAUCE

Velouté sauce ingredients
1.Butter, unsalted
2.Flour white, all purpose
3.White stock (veal, chicken, or fish)

Velouté sauce procedure:

1.Create a bland roux and allow it to cool.

2.Gradually add the hot stock to the roux, beating to a boil (stirring constantly). Reduce heat to a simmer.

3.Slowly for 1 hour, stirring occasionally. Skim surface when necessary. Add more stock, if needed to adjust the consistency. Do not season, since is used "as is".

4.Strain through chinois.

5.Cover or spread melted butter on the surface, to prevent skin formation.

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