mother sauces
over the course of the next few weeks, i am enrolling myself in my own kitchen experiments; undertaking the five classic sauces of french cuisine (it's cheaper than flying to french cooking school).
french chef marie antoine-careme organized the first four sauces, all based on roux (fat + flour) and auguste escoffier added one more, codifying it in le guide culinaire in 1903.
the five mother sauces: bechamel (white sauce), veloute (light stock-based roux), espagnole (basic brown), sauc tomat, and hollandaise (egg-base instead of roux).
being orderly, of course i want to start with bechamel. from my kitchen to yours, stay tuned...
french chef marie antoine-careme organized the first four sauces, all based on roux (fat + flour) and auguste escoffier added one more, codifying it in le guide culinaire in 1903.
the five mother sauces: bechamel (white sauce), veloute (light stock-based roux), espagnole (basic brown), sauc tomat, and hollandaise (egg-base instead of roux).
being orderly, of course i want to start with bechamel. from my kitchen to yours, stay tuned...
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