Cooking with Wine Sauces UNDERSTANDING MOTHER SAUCES Stocks

Cooking with Wine: Sauces UNDERSTANDING MOTHER SAUCES

Stocks ● White stock: A clear, pale liquid made by simmering poultry, or fish bones. Generally a chicken stock. ● Brown stock: An amber liquid made by first browning/roasting beef, veal, or game bones. Generally a beef stock. ● Fumet: A highly flavored stock made with fish bones. ● Court bouillon: An aromatic vegetable broth wine. Typically used for fish cookery.

Stocks ● Glace: A reduced stock with a jelly-like consistency, made from brown stock. ● Remouillage: A weaker second stock made from bones that have already been used in another preparation. It is sometimes used to replace water as the liquid used in a stock. ● Bouillon: The liquid that results from simmering meats or vegetables; also referred to as broth.

Five Mother Sauces of French Cuisine ● ● ● Sauce Bechamel Sauce Veloute Sauce Espagnole Sauce Hollandaise Tomato

Five Mother Sauces of French Cuisine SAUCE BECHAMEL ● Sauce Béchamel: This base sauce is essential in many other classic sauces such as crème sauce, mustard sauce and many cheese sauces such as Mornay. Produced by combining a white roux of butter and flour with heated milk, it is commonly served with white meats, and used as a foundation in many gravies and soups, as well as popular dishes ranging from lasagna, other pastas and pizzas to comfort foods like scalloped potatoes and casseroles.

Five Mother Sauces of French Cuisine SAUCE VELOUTE ● Sauce Velouté: Is formed by thickening a light stock, usually made from chicken, with a white roux. While essentially the least complex to make out of the mother sauces, the sheer number of derivative sauces from this base, with sauce allemande, sauce vin blanc (white wine sauce) and sauce suprême among them, make sauce velouté one of the most important in both classical and modern cuisine.

Five Mother Sauces of French Cuisine SAUCE ESPAGNOLE ● Sauce Espagnole: The most basic of brown sauces and the heaviest of the mother sauces, sauce espagnole is made by reducing a broth consisting of a brown roux (made by cooking clarified butter with flour for a longer duration instead of regular whole butter), and veal or beef stock. Once fully reduced, this sauce can then be used to create other savoury sauces and sauce components – such as demiglace, bordelaise, or even stand alone on other red meats.

Five Mother Sauces of French Cuisine SAUCE HOLLANDAISE ● Sauce Hollandaise: incorporates lemon juice and clarified butter into egg yolks through whisking at low temperatures. As with the other French mother sauces, it acts as the model for many other sauce recipes. A good hollandaise can be paired with most common items, ranging from eggs to both red and white meats, and even vegetables or baked potatoes.

Five Mother Sauces of French Cuisine SAUCE TOMATO ● Sauce Tomato: Prepared by combining rendered pork fat from salt pork belly with a blend of carrots, onions, and tomatoes, a roux and veal (or alternative meat) stock, simmered in a medium-heat oven for two hours. The plethora of ingredients utilized results in the formation of an incredibly versatile sauce that is usually merged with other ingredients to form a range of other sauces including Creole, Spanish and Portuguese sauces.