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Posts Tagged ‘etsy blog’

My apologies, again, for being absent.  Let’s continue where we left off some time ago, shall we?  As I was mentioning, an avid reader wanted a lesson in “Mother Sauces”.  Naturally, I aim to please (most of the time, anyway).  Some of you may be asking, “What the heck are Mother Sauces?  Well, simply put, they are the base sauces for most any sauce you can think of or create. 

The Mother Sauces are:  Tomato Sauce (or Sauce Tomat), White Sauce (or Sauce Bechamel), Brown Sauce (or Sauce Espagnole), White Stock Sauce (or Sauce Veloute) and finally, Hollandaise Sauce.  I’m sure most of these sound familiar to a lot of you who like to cook.  So, let’s take a better look at each, shall we? 

1.  Sauce Bechamel.  This delicious base sauce is usually made with whole milk and thickened with a white roux (to be explained later…if you are wondering what a roux is).  Bechamel sauce is often flavored with white onion, bay leave, salt, nutmeg and white and black pepper.  Bechamel is served most often with pastas, eggs, poultry and veal.

2.  Sauce Tomat.  How can we forget this lovely sauce made from a base of tomatoes, whether raw, pureed, stewed or in a paste form).  We are most familiar with this sauce and its use in pastas.  But it is often found fish, vegetables, polenta, veal, poultry, breads and gnocchi.  Thickening of a Sauce Tomat often occurs with purees, reductions and even a roux.

3.  Sauce Espagnole.  Brown Sauce is a must if you are aiming for truly classic cooking.  It is thickened with a roux and is made from a base of veal, beef or chicken stock.  It is most often served over roasted meats such as veal, lamb, beef and even poultry. 

4.  Sauce Veloute.  As a white sauce Sauce Veloute is made with chicken, light meats and often fish.  We find it used with eggs, fish, pastas and veal.  Sauce Veloute is commonly flavored with various wines and thickened with a roux.

5.  Hollandaise Sauce.  My favorite!  Clarified butter and egg yolks make this sauce truly unforgettable.  It is thickened through emulsification (to be defined later) and often paired with seasonings such a black pepper, white wine, white wine vinegar, lemon juice, and salt.  I love Hollandaise over asparagus!  It is also often used with vegetables, light poultry dishes, fish, beef, and eggs!

Such a tantalizing group of “Mother Sauces” from which can come an infinite number of possibilities.  Your imagination and palate will be your only boundaries!

Photo Courtesy of:   http://www.apartmenttherapy.com/uimages/kitchen/2008_03_25_MotherSauce.jpg

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Again, my page devoted to promoting Etsy artists has changed.  You have one week to view their stunning works and then I will shift to another grouping.  This spectacular group of artists are in a class all their own.  Please visit and support the handmade movement!

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Alright everyone.  These are some incredible photographers.  Please take a look at my Etsy Sellers You Must See page.  And, tomorrow come on back for a spice mix recipe for Fines Herbs !  What more can you ask for — art & food.

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