Cheftionary

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Studying different culinary terms, learning and practicing recipes all the time. I am very passionate about food and family. I cook at work and at home.

Friday, March 22, 2013

Mother Sauces

Bechamel Sauce - a  whole milk based white sauce usually thickened with a white roux.
Espagnole Sauce - a brown sauce that is normally made with veal stock and sometimes chicken stock, usually thickened with a brown roux.
Hollandaise Sauce - a egg yolk and clarified butter based sauce, thickened by emulsification.
Tomato Sauce - a tomato based sauce commonly thickened by reducing the sauce slowly and/or a puree of the sauce.
Veloute Sauce - a white stock based sauce made of veal, chicken or fish stock, usually thickened with white roux or sometimes a liason.