Mother Sauces
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  • 1. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI A PROJECT ON MOTHER SAUCES SUBMITTED BY-------- SANTOSH SINGH BORA
  • 2. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI INTRODUCTION In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called mother sauces because each one is like the head of its own unique family of sauces. A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients. Each of the five mother sauces is made with a different liquid, and a different thickening agent — although three of the mother sauces are thickened with roux, in each case the roux is cooked for a different amount of time to produce a lighter or darker color. Below we will break down the five mother sauces and show examples of some of the small sauces that can be made from each mother sauce.
  • 3. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI 1. Béchamel Sauce Recipe Béchamel is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour and butter, you can make a very basic béchamel. Béchamel is made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves and nutmeg and simmered until it is creamy and velvety smooth. Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the basis for some of the most common white sauces, cream sauces and cheese-based sauces. Here are some of the small sauces made from béchamel: Crème Sauce Mornay Sauce Soubise Sauce Nantua Sauce Cheddar Cheese Sauce Mustard Sauce
  • 4. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI Cream Sauce Recipe The Cream Sauce (or Crème Sauce) is a the original classic cream sauce and one of the simplest variations on the Béchamel sauce. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 quart Béchamel sauce 1 cup heavy cream Preparation: 1. In a heavy-bottomed saucepan, heat the Béchamel until it comes to a simmer. 2. In a separate saucepan, heat the cream gently to a simmer. Reduce by about one- quarter, about 10 minutes. 3. Whisk the hot cream into the Béchamel and serve right away. Makes about 1 quart of Cream Sauce. Mornay Sauce Recipe
  • 5. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Mornay Sauce is a classic cheese sauce made by enriching a standard Béchamel sauce with Gruyère and Parmesan cheese. The Mornay Sauce is an ideal accompaniment for vegetables, pasta or fish. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 quart Béchamel sauce 4 oz. grated Gruyère cheese 4 oz. grated Parmesan cheese 2 Tbsp butter ½ cup whole milk, hot Preparation: 1. In a heavy-bottomed saucepan, heat the Béchamel to a simmer. 2. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted. 3. Remove from heat, stir in the butter and adjust consistency with the hot milk if necessary. Serve right away. Soubise Sauce Recipe
  • 6. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Soubise Sauce is a classic cream sauce for vegetables made by sautéeing onions and then puréeing them before adding to a basic Béchamel sauce. The Soubise Sauce is an excellent accompaniment for vegetables, eggs or chicken. Note: For a simple variation on the classic soubise sauce, add some tomato purée to the sauce just before serving (see below). Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients: 1 lb onions, chopped 4 Tbsp butter 1 quart Béchamel sauce 2 cups tomato purée (optional) Preparation: 1. In a heavy-bottomed saucepan, melt the butter and cook the onions until soft and translucent, but don't let them turn brown. 2. Transfer cooked onions to a food processor. Purée briefly and then return them to the pot. 3. Whisk the Béchamel into the puréed onions and bring the sauce to a simmer. 4. Add optional tomato purée and serve right away. Makes about 1 quart of Soubise Sauce. .Nantua Sauce Recipe
  • 7. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI This version of the Nantua Sauce, a classic seafood sauce, is made by incorporating shrimp butter and cream into a basic Béchamel sauce. Traditionally, however, it is made with crayfish. The Nantua sauce is delicious with fish and seafood, especially shellfish. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 quart Béchamel sauce 6 oz. shrimp butter ½ cup heavy cream Preparation: 1. In a heavy-bottomed saucepan, heat the Béchamel to a simmer. 2. Stir in the shrimp butter and cream and cook for another minute. Serve right away. Makes about 1 quart of Nantua Sauce. Cheddar Cheese Sauce Recipe
  • 8. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Cheddar Cheese Sauce is a classic cheese sauce for vegetables made by enriching a standardBéchamel sauce with cheddar cheese, mustard and Worcestershire sauce. The Cheddar Cheese Sauce is an ideal accompaniment for vegetables, pasta or fish. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 quart Béchamel sauce 1 cup grated cheddar cheese ½ tsp mustard powder 1 Tbsp Worcestershire sauce ½ cup whole milk, hot Preparation: 1. In a heavy-bottomed saucepan, heat the Béchamel to a simmer. 2. Add the cheddar cheese and mustard powder and stir until the cheese has melted. Stir in the Worcestershire sauce. 3. Remove from heat and adjust consistency with the hot milk if necessary. Serve right away. Makes about 1 quart of Cheddar Cheese Sauce. Mustard Sauce Recipe
  • 9. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Mustard Sauce is a classic cream sauce for vegetables made by adding prepared mustard to a basic Béchamel sauce. The Mustard Sauce is an delicious accompaniment for vegetables, eggs or chicken. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 quart Béchamel sauce ¼ cup prepared mustard Preparation: 1. In a heavy-bottomed saucepan, heat the Béchamel gently until it comes to a simmer. 2. Whisk in the mustard and serve right away. Makes about 1 quart of Mustard Sauce. 2.Velouté Sauce Recipe
  • 10. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI Velouté is another relatively simple mother sauce. Velouté sauce is made by thickening white stock with roux and then simmering it for a while. While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté. Each of the veloutés forms the basis of its own respective secondary mother sauce. For instance, chicken velouté fortified with cream becomes the Suprême Sauce. Veal velouté thickened with a liaison of egg yolks and cream becomes the Allemende Sauce. And the fish velouté plus white wine and heavy cream becomes the White Wine Sauce. Small sauces from velouté can be derived from the velouté directly, or from each of the three secondary sauces. For example: Normandy Sauce Bercy Sauce Hungarian Sauce Mushroom Sauce Aurora Sauce Poulette Sauce Shrimp Sauce Herb Seafood Sauce Normandy Sauce Recipe
  • 11. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Normandy Sauce is a classical sauce for fish and seafood made by flavoring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison. Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients: 1 quart fish velouté ½ cup fish stock 1 cup chopped mushrooms 1 cup heavy cream 4 egg yolks 3 Tbsp butter Preparation: 1. In a heavy-bottomed saucepan, melt 1 Tbsp of butter and sauté the mushrooms until soft, about 5 minutes. 2. Add the velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third. 3. In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth.This egg-cream mixture is called a liaison. 4. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don't curdle from the heat. 5. Now gradually whisk the warm liaison back into the velouté. 6. Bring the sauce back to a gentle simmer for just a moment, but don't let it boil. 7. Strain, swirl in the remaining butter and serve right away. Makes about 1 quart of Normandy Sauce. Bercy Sauce I
  • 12. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish velouté. Note: There is another sauce called Bercy, but it is made from a basic demi-glace rather than a fish velouté, and thus is served with roasts and steaks instead of fish. See the recipe for Bercy Sauce II. Also see: The Mother Sauces Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 pint fish velouté ¼ cup white wine 2 Tbsp chopped shallots 1 Tbsp chopped parsley 1 Tbsp butter Lemon juice, to taste Preparation: 1. In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half. 2. Add the velouté, then lower heat to a simmer and reduce for about 5 minutes. 3. Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away. Makes about 1 pint of Bercy Sauce. Hungarian Sauce Recipe
  • 13. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Hungarian Sauce is made by reducing white wine with sautéed onions and paprika, and then adding either chicken velouté or veal velouté sauce. The Hungarian Sauce is an ideal accompaniment for sautéed chicken. Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients: 1 quart chicken velouté or veal velouté ¼ cup chopped onion ½ cup white wine 1 Tbsp butter 1 Tbsp paprika Preparation: 1. In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the onions and paprika and sauté until soft, about 5 minutes. 2. Add the wine, bring to a boil and cook until the liquid has reduced by half. 3. Add the velouté, return to a boil, then lower heat to a simmer and reduce for about 10 additional minutes. 4. Strain and serve right away. Makes about 1 quart of Hungarian Sauce. Mushroom Sauce II
  • 14. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI This creamy mushroom sauce can be served with chicken and poultry dishes as well as veal. It's made by adding sautéed mushrooms to a basic Suprême Sauce or Allemande Sauce. Note: There is another version of the Mushroom Sauce, but it is a demi-glace-based sauce that can be served with meat and pork dishes. See the recipe forMushroom Sauce I. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 2 Tbsp butter 1 Tbsp lemon juice 1 cup sliced mushrooms 1 quart Suprême Sauce or Allemande Sauce Preparation: 1. In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Stir in the lemon juice, then add the mushrooms and sauté until soft, about 5 minutes. 2. Stir in the Allemande or Suprême Sauce. Bring to a simmer, cook for another 5 minutes and serve right away. Makes about 1 quart of Mushroom Sauce. Aurora Sauce
  • 15. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Aurora Sauce is a creamy tomato sauce for eggs, vegetables and pasta dishes. It's made by adding tomato purée to a basic Suprême Sauce or Allemande Sauce. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 quart Suprême Sauce or Allemande Sauce 1 cup tomato purée Preparation: 1. In a heavy-bottomed saucepan, heat the Allemande or Suprême Sauce. 2. Stir in the tomato purée, simmer for another minute and serve right away. Makes about 1 quart of Aurora Sauce. Poulette Sauce Recipe
  • 16. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Poulette Sauce is a creamy, tangy mushroom sauce for chicken and poultry dishes. The wordpoulette is from the French word for "pullet," which refers to a young hen. The Poulette Sauce is made by adding sautéed mushrooms, chopped parsley and lemon juice to a basic Allemande Sauce. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Ingredients: 1 quart Allemande Sauce 2 cups chopped mushrooms 2 Tbsp chopped parsley 2 Tbsp lemon juice (or to taste) Preparation: 1. In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and sauté until soft, about 5 minutes. 2. Add the Allemande Sauce to the mushrooms. Bring to a simmer and cook for about 10 minutes. 3. Stir in the chopped parsley, season to taste with lemon juice and serve right away. Makes about 1 quart of Poulette Sauce. Shrimp Sauce Recipe
  • 17. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI This creamy shrimp sauce can be served with fish and seafood dishes, especially shellfish. It's made by adding shrimp butter and cayenne pepper to a basicWhite Wine Sauce. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 quart White Wine Sauce ¼ lb shrimp butter ¼ lb cooked shrimp, diced ¼ tsp cayenne pepper Preparation: 1. In a heavy-bottomed saucepan, heat bring the White Wine Sauce to a simmer. Stir in the shrimp butter and cayenne and cook for another minute. 2. Add the cooked shrimp and stir until it is just heated through. Serve right away. Makes about 1 quart of Shrimp Sauce. Herb Seafood Sauce
  • 18. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI This creamy herb sauce can be served with fish and seafood dishes. It's made by adding fresh herbs to a basic White Wine Sauce. Note: This recipe calls for fresh parsley, chives and tarragon. If you don't have those, use whatever herbs you have as long as they're fresh, not dried. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 2 Tbsp chopped fresh parsley 2 Tbsp chopped fresh chives 2 Tbsp chopped fresh tarragon 1 quart White Wine Sauce Preparation: 1. In a heavy-bottomed saucepan, heat bring the White Wine Sauce to a simmer. Stir in the fresh herbs and serve right away. Makes about 1 quart of Herb Seafood Sauce. 3. Espagnole Sauce Recipe
  • 19. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Espagnole Sauce, also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with roux. So in that sense it's similar to a velouté. The difference is that espagnole is made with tomato purée and mirepoix for deeper color and flavor. Moreover, brown stock itself is made from bones that have first been roasted to add color and flavor. The espagnole is traditionally further refined to produce a rich, deeply flavorful sauce called a demi-glace. The demi-glace is then the starting point for making the various small sauces. A demi-glace consists of a mixture of half espagnole, half brown stock, which is then reduced by half. For a short-cut, you could skip the demi-glace step and make the small sauces directly from the espagnole. You'll lose some flavor and body, but you'll save time. Here are some examples of small sauces made from espagnole: Marchand de Vin Sauce (Red Wine Reduction) Robert Sauce Charcutière Sauce Lyonnaise Sauce Chasseur Sauce Bercy Sauce Mushroom Sauce Madeira Sauce Port Wine Sauce Marchand de Vin Sauce Recipe
  • 20. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Marchand de Vin (French for "wine merchant") Sauce is the classic red wine reduction sauce. It's made by reducing red wine and chopped shallots and then simmering in a basic demi-glace. The Marchand de Vin sauce is delicious served with roasts and steaks. Also see: The Mother Sauces Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients: 1 quart demi-glace 1 cup red wine ¼ cup chopped shallots Kosher salt and freshly ground black pepper, to taste Preparation: 1. In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by three- fourths. 2. Add the demi-glace, then lower heat to a simmer and reduce for about 5 minutes. 3. Strain through a mesh strainer, season to taste with Kosher salt and black pepper. Serve right away. Makes about 1 quart of Marchand de Vin Sauce. Sauce Robert Recipe
  • 21. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Robert (pronounced "ro-BAIR") Sauce is a finished sauce made with onions, mustard and white wine simmered in a basic demi-glace. The Sauce Robert is an ideal accompaniment for grilled pork and other meat dishes. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: 1 quart demi-glace ½ cup chopped onions 2 Tbsp butter 1 cup white wine 2 tsp dry mustard ½ tsp sugar 1 tsp lemon juice Preparation: 1. In a small bowl, combine the sugar and lemon juice, and stir until the sugar is dissolved. 2. In a heavy-bottomed saucepan, melt the butter and cook the onions until soft and translucent, but don't let them turn brown. 3. Add the wine, heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by two-thirds. 4. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes. 5. Strain through a mesh strainer, add the mustard and the sugar-lemon mixture. Serve right away. Makes about 1 quart of Robert Sauce. Charcutière Sauce Recipe
  • 22. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Charcutière Sauce is a finished sauce made with onions, mustard, white wine and choppedcornichons, simmered in a basic demi-glaze. The Charcutière Sauce is an ideal accompaniment for grilled pork and other meat dishes. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: 1 quart demi-glaze ½ cup chopped onions 2 Tbsp butter 1 cup white wine 2 tsp dry mustard ½ tsp sugar 1 tsp lemon juice ¼ cup chopped cornichons Preparation: 1. In a small bowl, combine the sugar and lemon juice, and stir until the sugar is dissolved. 2. In a heavy-bottomed saucepan, melt the butter and cook the onions until soft and translucent, but don't let them turn brown. 3. Add the wine, heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by two-thirds. 4. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes. 5. Strain through a mesh strainer, add the mustard and the sugar-lemon mixture. Garnish with chopped cornichons and serve right away. Makes about 1 quart of Charcutière Sauce. Lyonnaise Sauce Recipe
  • 23. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Lyonnaise Sauce is a finished sauce made with onions and white wine vinegar simmered in a basic demi-glace. The Sauce Lyonnaise pairs well with roasted meats, grilled pork and even poultry dishes. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: 1 quart demi-glace ½ cup chopped onions 2 Tbsp butter ½ cup white wine vinegar Preparation: 1. In a heavy-bottomed saucepan, melt the butter and cook the onions until they turn a light golden brown. 2. Add the vinegar, heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by half. 3. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes. 4. Strain through a mesh strainer and serve right away. Makes about 1 quart of Lyonnaise Sauce. Chasseur Sauce Recipe The Chasseur Sauce, from the French word for "hunter," is served with venison, rabbit and other game dishes. It's made with sauteéed mushrooms and shallots and a white wine reduction which is then simmered in a basic demi-glace.
  • 24. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients: 2 Tbsp butter 1 cup sliced mushrooms ¼ cup chopped shallots 1 cup white wine 1 quart demi-glace 1 cup diced tomatoes 1 Tbsp chopped parsley Preparation: 1. In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes. 2. Add the wine, heat until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths. 3. Add the demi-glace and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes. 4. Stir in the chopped parsley and serve right away. Makes about 1 quart of Chasseur Sauce. Bercy Sauce II This version of the Bercy sauce, named after a district in the east of Paris, is a savory sauce for
  • 25. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI roasts and steaks. It's made by reducing white wine and chopped shallots and then simmering in a basic demi-glace. Note: There is another sauce called Bercy, but it is made from a basic fish velouté rather than a demi-glace, and thus is served with fish and seafood dishes. See the recipe for Bercy Sauce I. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 pint demi-glace ¼ cup white wine 2 Tbsp chopped shallots Preparation: 1. In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths. 2. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes. Makes about 1 pint of Bercy Sauce. Mushroom Sauce I This classic Mushroom Sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It's made with sauteed mushrooms, shallots and just a splash of sherry,
  • 26. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI and simmered in a basicdemi-glace. Note: There is another version of the Mushroom Sauce, but it is a creamy sauce that can be served with chicken, poultry or seafood dishes. See the recipe for Mushroom Sauce II. Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients: 2 Tbsp butter 1 cup sliced mushrooms ¼ cup chopped shallots ¼ cup sherry 1 quart demi-glace Lemon juice, to taste Preparation: 1. In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes. 2. Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes. 3. Stir in the sherry, season to taste with lemon juice and serve right away. Makes about 1 quart of Mushroom Sauce. Madeira Sauce Recipe The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks.
  • 27. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI Also see: The Mother Sauces Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 pint demi-glace ¼ cup Madeira wine 1 Tbsp butter Preparation: 1. In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 5 minutes. 2. Stir in the Madeira wine and swirl in the butter. Serve right away. Makes about 1 pint of Madeira Sauce. Port Wine Sauce
  • 28. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Port Wine Sauce is a classic sauce made by adding port wine to a basic demi-glace. The Port Wine sauce is an excellent accompaniment for roasts and steaks. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 quart demi-glace ½ cup port wine 2 Tbsp butter Preparation: 1. In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 10 minutes. 2. Stir in the Madeira wine and swirl in the butter. Serve right away. Makes about 1 quart of Madeira Sauce. 4. Hollandaise Sauce Recipe
  • 29. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI Hollandaise is unlike the mother sauces we've mentioned so far, but as you'll see, it is really just a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks. Hollandaise is an emulsified sauce, and we use clarified butter when making a Hollandaise because whole butter, which contains water and milk solids, can break the emulsion. Clarified butter is just pure butterfat, so it helps the emulsion remain stable. Hollandaise sauce can be used on its own, and it's particularly delicious on seafood, vegetables and eggs. But there are also a number of small sauces that can be made from Hollandaise: Béarnaise Sauce Dijon Sauce Foyot Sauce Choron Sauce Maltaise Sauce Mousseline Sauce Béarnaise Sauce Recipe
  • 30. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI Béarnaise is a rich, buttery, aromatic sauce featuring shallots, tarragon and crushed black peppercorns. Béarnaise is typically served with grilled steak. The procedure for making Béarnaise is much like the procedure for making Hollandaise sauce. Check out this step-by-step tutorial on how to make hollandaise sauce for more details. NOTE: For safety, it's best to use pasteurized eggs when making béarnaise sauce. Here's a resource that can help you locate pasteurized eggs at retailers near you. Or if you prefer, you can pasteurize your own egg yolks at home in the microwave. Also see: The Mother Sauces Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: 1 cup clarified butter (about 2½ sticks before clarifying) 4 egg yolks ½ cup white wine vinegar ½ tsp crushed black peppercorns 2 Tbsp chopped shallots 1 Tbsp chopped tarragon 1 Tbsp chopped parsley Kosher salt, to taste Cayenne pepper (or a dash of Tabasco sauce), to taste Lemon juice, to taste Preparation: 1. Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot. 2. In a separate saucepan, heat the vinegar, shallots, peppercorns and half of the tarragon to a simmer and reduce until the mixture is nearly dry (au sec). There should be about two tablespoons of liquid remaining. Remove from heat and transfer to a glass or stainless steel bowl (not aluminum). 3. Add the egg yolks and whisk for a minute or two, until the mixture is light and foamy.
  • 31. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI 4. The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the egg-vinegar mixture for a minute or two, until it is slightly thickened. 5. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break. 6. Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better. 7. After you've added all the butter, strain the sauce into a new bowl, stir in the chopped parsley and the remaining tarragon. Season to taste with lemon juice, Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished béarnaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust the consistency by whisking in a few drops of warm water. 8. It's best to serve béarnaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons. Makes 1 pint of Béarnaise sauce. Dijon Sauce Recipe
  • 32. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Dijon Sauce is a classic sauce made by adding Dijon mustard to a basic Hollandaise sauce. The Dijon sauce can be served with vegetables, fish or grilled chicken. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 pint Hollandaise sauce 4 Tbsp Dijon mustard Preparation: 1. Add the Dijon mustard to 1 pint Hollandaise sauce. Serve right away. Makes about 1 pint of Dijon Sauce. Foyot Sauce Recipe
  • 33. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Foyot Sauce is a variation on the classicBéarnaise sauce made by adding meat glaze (glace de viande), a concentrated reduction of brown stock, to the basic Béarnaise. Like Béarnaise, the Foyot Sauce is typically served with grilled steak. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 pint Béarnaise sauce 2 Tbsp meat glaze Preparation: 1. In a small saucepan, briefly warm the meat glaze over low heat until it melts. 2. Stir the meat glaze into 1 pint Béarnaise sauce. Choron Sauce Recipe
  • 34. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Choron Sauce is a variation on the classicBéarnaise sauce made by adding tomato paste to the basic Béarnaise. Like Béarnaise, the Choron Sauce is typically served with grilled steak. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 pint Béarnaise sauce 2 Tbsp tomato paste Preparation: 1. Stir the tomato paste into 1 pint Béarnaise sauce. Serve right away. 2. Makes about 1 pint of Choron Sauce. Maltaise Sauce Recipe
  • 35. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Maltaise Sauce is a classic sauce made by adding the juice of blood oranges to a basic Hollandaise sauce. The Maltaise sauce is traditionally served with asparagus or broccoli. While the classic Maltaise is made with blood oranges, you can substitute regular oranges. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 pint Hollandaise sauce ¼ cup juice from blood orange 1 tsp orange zest Preparation: 1. Add the orange juice and orange zest to 1 pint Hollandaise sauce. Serve right away. Mousseline Sauce Recipe
  • 36. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Mousseline Sauce is a classic sauce made by adding stiffly whipped cream to a basic Hollandaise sauce. Sometimes called Sauce Chantilly, the Mousseline sauce can be served with seafood, vegetables or poultry, or, sweetened, on crepes and other desserts. The Mousseline sauce can also be made with whipped egg whites instead of whipped cream. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 pint Hollandaise sauce ½ cup heavy cream Preparation: 1. Whip the cream until it forms stiff peaks, then fold it into 1 pint Hollandaise sauce. Serve right away. 5. Classic Tomato Sauce
  • 37. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The fifth mother sauce is the classic Tomato Sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make. First we render salt pork and then sauté aromatic vegetables. Then we add tomatoes, stock and a ham bone, and simmer it in the oven for a couple of hours. Cooking the sauce in the oven helps heat it evenly and without scorching. Traditionally, the sauce tomato was thickened with roux, and some chefs still prepare it this way. But in reality, the tomatoes themselves are enough to thicken the sauce. Here are a few small sauces made from the classic tomato sauce: Spanish Sauce Creole Sauce Portuguese Sauce Provençale Sauce Spanish Sauce Recipe
  • 38. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Spanish sauce is a spicy tomato sauce made with sautéed onions, green peppers, mushroom and garlic. NOTE: This recipe calls for 1 quart of the classic tomato sauce, which is one of the five so- calledmother sauces of the culinary arts. You could instead use 1 quart of basic tomato pasta sauce, which is easier to make. Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients: 1 quart tomato sauce 1 cup sliced mushrooms 1 cup chopped onions ½ cup diced green pepper 1 clove garlic, minced Kosher salt, to taste Freshly ground black pepper, to taste Tabasco sauce (or another hot pepper sauce), to taste Preparation: 1. In a heavy-bottomed saucepan, sauté the onions, green pepper and garlic until the onions are translucent, about 5 minutes. 2. Add the mushrooms and continue to sauté until the mushrooms are soft. 3. Add the tomato sauce, bring to a simmer and cook for about 5 minutes. 4. Season with the salt, pepper and Tabasco and serve right away. calledmother sauces of the culinary arts. You could instead use 1 quart of basic tomato pasta sauce, which is easier to make. Makes about 1 quart of Spanish Sauce. Creole Sauce Recipe
  • 39. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Creole sauce is a spicy tomato sauce made with sauteed onions, green peppers, and garlic, and seasoned with cayenne pepper. NOTE: This recipe calls for 1 quart of the classic tomate sauce, which is one of the five so- Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients: 1 quart tomato sauce ¾ cup chopped onions ¾ cup chopped celery ½ cup diced green pepper 1 clove garlic, minced 1 bay leaf ½ tsp dried oregano Zest of 1 lemon Kosher salt, to taste Freshly ground black pepper, to taste Cayenne pepper, to taste Preparation: 1. In a heavy-bottomed saucepan, sauté the onions, green pepper, celery and garlic until the onions are translucent, about 5 minutes. 2. Add the tomato sauce, bay leaf, Oregano and lemon zest. Bring to a simmer and cook for about 15 minutes. 3. Remove bay leaf, season with the salt, pepper and cayenne and serve right away. Makes about 1 quart of Creole Sauce. Portuguese Sauce Recipe
  • 40. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Portuguese sauce is a hearty tomato sauce made with sautéed onions, garlic, tomato concassé and parsley. Tomato concassé (pronounced "conk-a-SAY") is a fancy culinary term to describe tomatoes that have been peeled, seeded and roughly chopped. NOTE: This recipe calls for 1 quart of the classic tomate sauce, which is one of the five so- calledmother sauces of the culinary arts. You could instead use 1 quart of basic tomato pasta sauce, which is easier to make. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: 1 quart tomato sauce ¾ cup finely chopped onions 2 cups tomato concassé 1 clove garlic, minced ¼ cup (4 Tbsp) chopped parsley Kosher salt, to taste Freshly ground black pepper, to taste Preparation: 1. In a heavy-bottomed saucepan, sauté the onions until they're translucent, about 5 minutes. 2. Add the tomatoes and garlic and continue to sauté until the tomatoes are soft, about 10 minutes. 3. Add the tomato sauce, bring to a simmer and reduce for about 10 minutes. 4. Season with the salt and pepper and serve right away. Makes about 1 quart of Portuguese Sauce. Provençale Sauce Recipep
  • 41. MOTHER SAUCES SANTOSH SINGH BORA (UOU) AIHM HALDWANI The Provençale sauce is a fragrant tomato sauce made with sautéed onions, garlic, capers, olives and Herbes de Provence. It's delicious served with meat, poultry and fish. This recipe also features tomato concassé, which is a fancy culinary term to describe tomatoes that have been peeled, seeded and roughly chopped. Here's a demo on how to make tomato concassé. NOTE: This recipe calls for 1 quart of the classic tomate sauce, which is one of the five so- calledmother sauces of the culinary arts. You could instead use 1 quart of basic tomato pasta sauce, which is easier to make. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: 1 quart tomato sauce ¾ cup finely chopped onions 2 cups tomato concassé 1 clove garlic, minced 2 tsp Herbes de Provence 2 Tbsp capers 2 Tbsp chopped black olives Kosher salt, to taste Freshly ground black pepper, to taste Preparation: 1. In a heavy-bottomed saucepan, sauté the onions until they're translucent, about 5 minutes. 2. Add the tomatoes, garlic and Herbes de Provence. Continue to sauté until the tomatoes are soft, about 10 minutes. 3. Add the tomato sauce, capers and olives, bring to a simmer and reduce for about 10 minutes. 4. Season with the salt and pepper and serve right away. Makes about 1 quart of Provençale Sauce.