Friday, December 9, 2011

Saucy Mothers

In light of the most recent Top Chef episode I thought I'd do a blog on hot mother, sauces. These sauces are called mother sauces because they give birth to all the other varieties of finger-licking, bread mopping sauces. I don't know about you, but personally, a saucy meal is one of my definitions of heaven. Once you know them you can feel free to improvise and make other sauces, pouring them over whatever you like, including your significant other (for those of you who are into that).

There are five main mother sauces:
Béchamel (white cream sauce)
Velouté (chicken stock white sauce)
Espangole (brown meat sauce)
Hollandaise (egg based cream sauce)
Vinagrette (vinegar and oil)
(Tomate can also be considered the 6th mother sauce or, lady on the side)

Béchamel:
1 part fat to 1 part flour with cream.
I usually melt 1 tb butter in a pan over LOW heat add 1 tb flour until the paste (roux) looks well incorporated, then slowly whisk in milk or cream.
(You can use this for mac 'n cheese, fettichini alfredo, mousaka, au gratin, or any creamy meal)

Velouté:
1 part fat to 1 part flour with chicken stock
Again, melt butter in a pan on low heat and add the flour to make the paste. Slowly add chicken stock, or another animal or fish stock of choice.
Baby sauces:
Allemande sauce - a veloute sauce made from veal stock with egg yolks and cream added.
Aurore sauce - puréed tomatoes are added.
Supreme sauce - a chicken veloute with mushrooms and cream.
Bercy sauce - a fish stock veloute with added shallots and white wine.

Espangole:
Start by sauteing your mirepoix (diced celery, carrots and onion) in butter. Stir in flour to make the roux. Slowly incorporate the meat stock (beef preferably) and a tbs of tomato paste or puree.
Let simmer until the liquid has reduced by a third.
(Pour this on any meat and you'll die, or use it to braise)

Hollandaise:
In a food emulsifier blend two egg yolks. Slowly add melted butter until the consistency is creamy. Finish with a squirt of lemon and season with salt and pepper.
(Great for brunch, on grilled salmon or asparagus)

Vinagrette:
The ratio of this sauce depends on the acidity of your pallet. I love acid so I go half and half but really most people do 2/3 oil to 1/3 vinegar. I also like to add minced garlic, onion, a squirt of lemon, and a tablespoon of honey with salt and pepper to finish. If you want the sauce to be a little thicker, add some mustard to your liking.
(BEST SALAD DRESSING EVER)

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