Author Topic: 5 mother sauces  (Read 3254 times)

Offline JJeffers09

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5 mother sauces
« on: July 08, 2017, 04:16:13 PM »
Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)
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Offline HoosierBrew

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Re: 5 mother sauces
« Reply #1 on: July 08, 2017, 06:38:55 PM »
I make dark roux for gumbo now and then and it's tedious. Alton Brown had a pretty good trick - put it in the oven at 350 in a Dutch oven, until it's @ the right color. No stirring, and it won't burn!
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Offline BrewBama

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Re: 5 mother sauces
« Reply #2 on: July 08, 2017, 09:29:23 PM »
I make dark roux for gumbo now and then and it's tedious. Alton Brown had a pretty good trick - put it in the oven at 350 in a Dutch oven, until it's @ the right color. No stirring, and it won't burn!

That is a good trick because I don't have the patience for a brick red or dark brown roux


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Offline a10t2

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Re: 5 mother sauces
« Reply #3 on: July 08, 2017, 09:53:05 PM »
By the time I get to brown I've gone through at least one beer and no longer care about what I was cooking to begin with.

I do make a whole lotta blond roux. Also Béchamel, or at least my bastardized American equivalent.
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Offline HoosierBrew

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Re: 5 mother sauces
« Reply #4 on: July 08, 2017, 10:11:48 PM »
That is a good trick because I don't have the patience for a brick red or dark brown roux


Man, I hear ya. Before I saw that trick, I used to pull a stool up to the stove and stir constantly for a damn hour-ish to get dark brown gumbo roux. This makes gumbo a hell of a lot more enjoyable. :)
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Offline pete b

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Re: 5 mother sauces
« Reply #5 on: July 09, 2017, 12:45:48 AM »
This is a cool thing to do. Being able to make a proper sauce on the fly because the base sauce is automatic is one of the things that makes cooking a joy.
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Offline curtdogg

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Re: 5 mother sauces
« Reply #6 on: July 09, 2017, 07:38:39 AM »
Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)
Jeffers, are you training at a school?

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Offline pete b

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Re: 5 mother sauces
« Reply #7 on: July 09, 2017, 12:29:08 PM »
If you haven't already done demi glace that's where you need to go next.
Btw I always finish picatta with a bit of room temperature butter off the heat. It adds richness, a nice counterpoint to the acidity and makes the sauce nice and shiny.
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Offline ethinson

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Re: 5 mother sauces
« Reply #8 on: July 09, 2017, 04:07:42 PM »
I make bechamel all the time.  It's the base of the cheese sauce for my traditional mac and cheese. 

I love how with those mother sauces you add a single ingredient and it creates a whole tree of sauces (hence the term mother sauces.)

Bechamel becomes alfredo or other cheese sauces
Hollandiase becomes Bearnaise
Tomato sauce becomes meat sauce (bolagnase? I know I spelled that wrong)
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Offline JJeffers09

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Re: 5 mother sauces
« Reply #9 on: July 09, 2017, 07:45:05 PM »
Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)
Jeffers, are you training at a school?

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Offline curtdogg

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Re: 5 mother sauces
« Reply #10 on: July 09, 2017, 07:59:22 PM »
Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)
Jeffers, are you training at a school?

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Sounds like the rest of the forum is as well. I always wanted to go to CIA. I don't have the patience to work in a restaraunt, been their done that.
One of the reasons I started brewing was i found it interesting that unlike wine you can design a beer around food.

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Offline narvin

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Re: 5 mother sauces
« Reply #11 on: July 09, 2017, 08:59:47 PM »
Seems quite Euro-centric  ;) Obviously these are classics but I'm much more interested in exploring an Indian cookbook than mastering veal stock.

Also, a true Bolognese has barely any tomato.  It's all about the meat.
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Offline pete b

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Re: 5 mother sauces
« Reply #12 on: July 10, 2017, 12:00:05 AM »
What we think of Indian Cuisine  actually is Euro-Centric itself due to its colonial past.
Learning sauce making techniques translates into any cuisine. Skill begets skill.
I disagree about tomatoes in bolagnese. There is plenty of tomato but it is reduced to its essence. That is actually a chief difference in Northern Italian vs French cooking which are otherwise related: the Italians use the thickening by reduction method, you never see a roux. An Italian creme sauce won't have any roux or starch.

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Offline narvin

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Re: 5 mother sauces
« Reply #13 on: July 10, 2017, 12:36:50 AM »
Bolognese has tomato but calling it a "tomato sauce" is a disservice imo.  It is a rich meat sauce with some tomato, not the other way around  ;)

Besciamella has existed in Italy for a long time, though I think mostly in the north.  They put it in their lasagne but my family would call that heresy.
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Offline macbrews

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Re: 5 mother sauces
« Reply #14 on: July 10, 2017, 12:45:39 AM »
I use sodium metabisulfite and brewtan b in mine


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