Mother Sauces By Joel Olivares Recipe Classic Hollandaise

Mother Sauces By Joel Olivares

Recipe: Classic Hollandaise Sauce • Container: large saucepan Prep Time: 5 minutes Serving Size: 2 Ingredients: • 4 large egg yolks 3 Tbs. lemon juice 1/8 tsp. cayenne 1 Tbs. water a few ice cubes 1/2 half lb. (2 sticks) unsalted butter, melted 1/4 tsp. salt Preparation: • Place the egg yolks, lemon juice, cayenne and water in the top of a double boiler on top of a medium saucepan of simmering water. Whisk constantly. The second the yolk mixture begins to thicken, remove the top of the double boiler and continue whisking. • Have the melted butter ready to drizzle into the pan. Turn off the heat. Add four ice cubes to the water in the double boiler to cool it down a bit. Replace the top of the double boiler over the hot water. Whisk in the melted butter, drizzling it in very slowly. • Maintain a constant temperature and continue whisking until all the butter is incorporated. Add salt, then taste and correct the seasoning. • Yield: 1 -1/2 cups • * Tip: Keep the sauce in an insulated container, or reheat over a water bath to keep it warm.

Pronunciation Moth-er-sauce-es

Variations • • Béchamel sauce: Mornay sauce (cheese) Nantua sauce (shrimp, butter and cream) Crème sauce (heavy cream) Mustard sauce (prepared mustard) Soubise sauce (finely diced onions that have been sweated in butter) Cheddar cheese sauce (cheddar cheese, dry mustard, Worcestershire sauce) … • • Tomato Sauce: Neapolitan sauce Salsa (sauce) Marinara Sauce Ketchup Tomato purée Tomato paste Gravy … http: //www. recipetips. com/glossary-term/t--33513/mother-sauce. asp

Region • The Mother sauces came from: France, Italy, Spain, Mexico and England. And even more places.

Uses • These sauces are used for dipping sauces. • Sauces for cuisine. • And stuffing.

How it’s made. Espagnole • made from meat or bones, with onion, carrot, garlic, herbs, tomato pulp, and sherry. Béchamel Velouté • made with white stock (veal, chicken, or fish) stirred into a roux. Tomato • made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings. • made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. http: //www. answers. com/Velout%C 3%A 9%20 Sauce

How it’s made Hollandaise • Béarnaise sauce varies from hollandaise in taste and strength. The techniques for making the two sauces are similar. http: //www. hgtv. com/ah-recipes-sauce-dressing/hollandaise-sauce/index. html

Types 1. Espagnole Sauce 2. Velouté Sauce 3. Béchamel Sauce 4. Tomato Sauce 5. Hollandaise Sauce http: //www. recipetips. com/glossary-term/t--33513/mother-sauce. asp

Classification • Sauce

Names Espagnole Sauce Velouté Sauce Béchamel Sauce Tomato Sauce Hollandaise Sauce Mayonnaise http: //en. wikipedia. org/wiki/Sauce