The blog has been so neglected this passed summer so for the comeback I wanted to share something really useful with you guys. Instead of giving you one recipe for something fantastic, I've decided to share 5 terrific sauce techniques. Your ability to master sauces will completely change the way you can cook. So just before September wraps up, I have put together the long awaited "Saucy September" post!
was a famed French chef and restauranteur named Auguste Escoffier who
coined and codified the "Five Mother Sauces of Classic French Cuisine".
Those sauces are the Béchamel, the Velouté, the Hollandaise, Tomato
Sauce and the Espagnole. All of which can be adapted and derived into
thousands of other sauce possibilities. I am going to show you how to
make 4 of those 5 sauces. I've decided to leave out the espagnole and
instead go into vinaigrettes. No disrecpect to Monsieur Escoffier or the
integrity of the espagnole, I just don't find it as useful for the
modern home cook as the vinaigrette.
so you're aware, a sauce espagnole is a dark brown sauce typically
served with meat. You make a very dark brown roux with butter and flour
and add veal stock. Meat, bones, a mirepoix (onion, celery, carrot) and
various seasonings are also added then the sauce simmers for a length of
time while impurities are occasionally skimmed from the top. After a
while, tomato paste is added and then the sauce is further reduced.
is no argument to deny that sauce espagnole is delicious and can be
made into many other derivative sauces. It's just a lot of work and
doesn't make much sense to make unless you are catering an event or
cooking for a restaurant. So vinaigrette it shall be instead.
hope you enjoy how to make these five versatile, delicious and
outstanding French sauces that will completely transform your culinary
With no further delays, I present to you:
& The Béchamel...
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