Mother Sauces

Sauces May 03, 2020

Link

https://www.thespruceeats.com/mother-sauces-996119

Bechamel

  • simplest
  • doesn’t require making stock

Veloute

  • relatively simple
  • thickened white stock with roux

Espagnole

  • Brown Sauce
  • Slightly more complex
  • thickened brown stock with roux
  • tomato puree and mirepoix
  • can be refined into demi-glace

Hollandiase

  • made from whisking clarified butter into egg yolks

Classic Tomate

  • resembles traditional tomato sauce but with more flavor

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