One of the first things that any great chef will learn is mothers sauces. There are officially 5 mothers sauces, although many consider vinaigrette and mayonnaise additional sauces worth learning as well. Learn these five sauce well and you can create many more from the knowledge of these five alone. Mother sauces are essentially a base sauce from which many other sauces can be made.
French Chef Antonin Careme introduced four original mothers sauces to the culinary world in the 19th century. The four original sauces were Tomat, Bechamel, Veloute and Espagnole. In the 20th century, Chef Auguste Escoffier added the fifth mothers sauce, Hollandaise, to the list.
1 qt/1 L milk (Any milk will use but whole milk is preferred)
¼ white onion, skin peeled off
1 whole clove
1 whole bay leaf
Salt, White Pepper and Nutmeg To Taste
Instructions
Start by making a white roux.
In a separate pot, heat up milk to a simmer.
Add roux to the milk, making sure that both the milk and the roux are not too hot.
Whisk the roux and milk together and bring to a simmer.
Stick your bay leaf to your white onion with your whole clove, and place in simmering milk.
Simmer for about 30 minutes, and thin with milk if necessary.
Season with salt, white pepper and nutmeg to taste. The nutmeg should not be prevalent, but instead should add depth of flavor.
Finish by straining through a chinois.
2.2.1
Bechamel Based Secondary Sauces
Almost any milk or cream based sauce that you will make, will be based on a classic Bechamel sauce. Listed below are a few of the secondary sauces that made with a Bechamel base.
Standard Cream Sauce
Begin with 1 qt. Bechamel sauce.
Add 4-8 oz of heavy cream, heated or tempered.
Season with salt, white pepper and lemon juice to taste.
Add your favorite herbs and spices to taste.
Strain through a chinois to insure a smooth, creamy texture.
Mornay Sauce
Begin with 1 qt. Bechamel sauce.
Stir in 4 oz of Gruyere and 2 oz of Parmesan cheese, grated fine.
Turn off heat and mix in 2 oz of butter.
Adjust consistency with warm milk.
Cheddar Cheese Sauce
8 oz cheddar cheese, grated.
1/2 teaspoon dry mustard.
2 tablespoons Worcestershire sauce.
Stir all ingredients into 1 qt of warm Bechamel until cheddar cheese has melted.
Simple Mustard Sauce
Stir in 4 oz. of Dijon mustard
Turn off heat and mix in 2-4 oz. of butter.
Strain through a chinois.
Standard Veloute Sauce
4 ounce blond roux (2 ounces clarified butter and 2 ounces all purpose flour)
1/4 quarts hot, White Stock (Veal, Chicken, or Fish)
Heat up your white stock in a heavy bottom sauce pan.
In a separate pan, cook roux to a blond stage.
Allow roux to cool slightly before adding it to the stock.
Whisk stock and roux together and bring to a simmer.
Allow to simmer for about 45 minutes to 1 hour.
Adjust consistency by adding more hot stock if necessary. Recipe should yield 1 qt of sauce at the “napé” stage, meaning the sauce should thinly coat the back of a spoon.
Finish by straining through a chinois or a strainer lined with cheesecloth.
Note: Do not season your Veloute.
Veloute Based Secondary Sauces
Sauce Vin Blanc (White Wine Sauce)
4 oz dry white wine
1 quart fish Veloute
4 oz heavy cream
1 oz butter
Salt, White Pepper and Lemon Juice to taste.
Reduce your white wine by half and then add your fish Veloute.
Reduce your Veloute until it coats the back of a spoon.
Temper the cream and stir into the Veloute.
Right before serving, swirl in you butter and season with salt, white pepper and lemon juice.
Strain through a chinois and serve.
Sauce Supreme
1 qt chicken Veloute
1 cup heavy cream, warm
1 oz butter
Salt, White Pepper and Lemon Juice to taste.
Reduce Chicken Veloute by 1/4.
Add in warmed heavy cream.
Swirl in butter
Season with salt, white pepper and lemon juice to taste.
Strain through a chinois and serve.
Sauce Allemande
1 qt of Veal Veloute
2 egg yolks, Tempered
4 ounce heavy cream, heated
1 tablespoon lemon juice
White Pepper and Salt to taste
Sauce Poulette
Simmer 8 ounces of white, button mushrooms in 1 quart of Veloute of your choice.
Use Veloute to make Sauce Allemande and then strain out mushrooms.
Finish with 2 tablespoons of chopped parsley and lemon juice to taste.
Sauce Bercy
Reduce by two-thirds: 2 ounces chopped shallots and 1/2 cup white wine.
Add 1 quart Fish Veloute and simmer for about 10-15 minutes, reducing slightly.
Turn off heat and finish sauce by swirling in 2 ounces raw butter.
Season with chopped parsley and lemon juice to taste.
Sauce Normandy
Bring 1 quart of Fish Veloute to a simmer.
Add 4 ounces of mushrooms and 4 ounces of oyster liquid.
Reduce by 1/3.
Finish with a liaison of 4 egg yolks and 1 cup heavy cream.
Strain and swirl in 3 ounces of raw butter off the heat.
Standard Tomat Sauce
2-3 oz (56-84 g) Salt Pork. Salt pork comes from the belly portion of the pig, just like bacon.
3 oz (84 g) Carrots, peeled and medium diced
3 oz (84 g) White or Yellow onion, medium diced
2 oz (56 g) whole butter
2-3 oz (56-84 g) Flour, All Purpose
5 lbs (2.25 Kilos) Raw, Good quality tomatoes, quartered
1 qt (1 lt) White Veal Stock
1 clove freshly crushed garlic
Salt and Pepper To taste
Pinch of Sugar
Fry the salt pork in the butter until the pork is nearly melted (render the fat from the pork).
Add the butter, carrots and onions, and sweat over medium heat for about 5-10 minutes, or until tender.
Sprinkle the flour over the carrots and onions and continue to cook for another few minutes.
Add in the raw tomatoes and allow to roast with the other ingredients until they soften and create some liquid.
Add in the veal stock and a clove of crushed garlic.
Cover the pot with a lid and allow to simmer for 1.5-2 hours.
Blend the sauce in a blender, and then press it through a chinois.
Once you have passed your sauce through the chinois, finish by seasoning it with salt, pepper, and a pinch of sugar.
Standard Espagnole Sauce
Mirepoix: 4 oz onions, 2 oz celery, 2 oz carrots
2 oz. butter
2 oz. flour
2 oz. tomato puree
Sachet Containing: 1/2 of a Bay Leaf, 3 Sprigs of Fresh Thyme, 3 Sprigs Parsley
2 qts. veal stock
Start by roasting your mirepoix in butter over medium heat, in the bottom of a sauce pot until it turns golden brown.
Add in the tomato puree and continue roasting for 2-3 more minutes.
Sprinkle in the flour and cook until the flour is well incorporated into the other ingredients (about 5 more minutes).
Add the veal stock and sachet to the mixture.
Bring to a simmer, and gently simmer for about 2 hours, reducing the entire sauce down to 1qt. Skim sauce as needed.
Once your sauce is finished cooking, pass it through a fine chinois a couple of times to remove all lumps.
Secondary Espagnole Sauces
Classical Demi-Glace
Combine Sauce Espagnole and Roasted Veal Stock at the Ratio of 1:1, and reduce by half.
Strain through a chinois.
Sauce Bordelaise
To yield 1 qt combine in a sauce pan:
1 cup red wine
2 oz chopped shallots
Fresh cracked black pepper to taste
3 sprigs fresh thyme
1/2 a bay leaf
Reduce these ingredients by half, and then stir in 1 qt of demi-glace (see above) and simmer for about 15-20 minutes. Strain through a chinois and then finish by swirling in 2 oz of raw butter.
Sauce Robert
To yield 1 qt:
Sweat 4oz of diced white onion with some butter over medium low heat for 5-10 minutes, or until soft and tender.
Deglaze with 1 cup of dry white wine, and reduce by two-thirds.
Add in 1 qt of demi glace and simmer for about 10-15 minutes.
Strain sauce through a chinois and finish with 2 teaspoons of dry mustard, a pinch of sugar, and squeeze in the juice of half a lemon.
Season with additional salt and pepper if desired.
Hollandaise Sauce
1 lbs of clarified butter, warmed
1/8 teaspoon Peppercorns, crushed
1/8 teaspoon Salt
1.5 oz White Wine Vinegar
1 oz cold water
6 Egg Yolks
1-2 tablespoons of lemon juice
Cayenne pepper to taste
Place salt, vinegar and crushed peppercorns into a sauce pan and reduce by 2/3.
Remove from heat and add water.
Transfer reduction to a stainless-steel mixing bowl.
Add egg yolks and beat over a simmering pot of water until the egg yolks become thick and creamy. (make sure the eggs do not exceed 150°F/65°C or they will begin to cook).
Once the egg yolks have reached the desired thickness, remove from heat. Using a ladle, slowly drizzle in the warm clarified butter, starting with just a few droplets first to get the emulsion going.
Continue streaming in the clarified butter until it is completely incorporated.
Finish by seasoning your hollandaise with lemon juice and cayenne pepper to taste.
Adjust final consistency with a little warm water to lighten the sauce.
Serve immediately or keep warm over a double boiler until ready to serve. Do not exceed temperatures of 150°F/65°C or the eggs will begin to cook.Do not hold for any longer than two hours.
In sauce pot, prepare ziti according to package directions. Drain ziti and return to sauce pot.
Meanwhile, remove casings from Italian-sausage links. Cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl.
Preheat oven to 375 F
In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender.
In 2-cup measure or medium bowl, whisk milk and flour until smooth and stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper; over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping. Mix pasta, vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole dish and sprinkle with reserved mozzarella cheese.
Cover dish and bake 15 to 20 minutes until cheese melts and mixture is hot and bubbly.
Cook macaroni according to box. Drain and cool in water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.
Add chicken, salad, and flake it up a little bit at a time. Combine with mayonnaise, apple cider vinegar, salt, sugar, a pinch of pepper.