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Showing posts from March, 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.