Sauces & Stocks
Rose' Sauce
Dill Sauce
Maple Rum Rasin Sauce
Vegetable Stock
Homemade BBQ Sauce: Pork
Homemade BBQ Sauce: Chicken
Homemade BBQ Sauce: Chicken Wings
BBQ Sauce for Beef
Hunter Sauce
Classic Vinaigrette
Piquant Sauce
Chipotle Mayo
Sweet & Sour Sauce
Veloute'
Red wine sauce
Homemade Tomato sauce #1
Homemade Tomato sauce #2
Simple Tomato Sauce
Chef John's Tomato Sauce
Alfredo Sauce
Dulce de Leche
Meat Sauce
Peanut Sauce
5 Mother Sauces:
1. Hollandaise (Butter)
2. Tomato Sauce (Red)
3. Bechamel (White sauce) = Flour and Milk
.....Mornay - Cheese sauce based on Bechamel
4. Velouté (Vol-eat-en) [Blonde] light broth/fish/chicken/veil
5. Demi-Glaze - (Brown) Gravy
Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives.
Explanations:
A sauce is a liquid with flavour; it is usually thickened by a thickening agent. They are used to season, flavour and to accentuate the flavours on a dish. They also add:
Humidity
Flavour
It enriches foods
Appearance (adds colour and texture)
Interest (to the person who is eating the dish)
The Structure of a sauce
The most common sauces are made from 3 types of ingredients
Liquid, the liquid is the body of a sauce (1st layer of flavour). There are 5 different types of liquid or layers to start a sauce.
White stock
Brown stock
Milk
Tomato and stock
clarified butter
Thickening agent, (the sauce needs to stick to the food), there different types of thickening agents:
Roux = 50% fat (butter) + 50% flour
Starch (vegetables, potatoes, bread, grains)
Cornstarch
Seasonings and additional flavourings (2nd layer of flavour)
Mirepoix = 50% onions, 25% celery, 25% carrots
Onion piquet = ½ onion, bay leaf, cloves
Bouquet gar ni = any type of vegetables or herbs tied together and used to flavour dishes.
Sachet bag = a bag made out of cheesecloth, filled with herbs and spices, to create a bag and add to a flavour to the dish. This is used when the chef does not want to see the herb in the finished dish.
In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomato. Escoffier's schema is still taught to chefs today.
