The Five Mother Sauces & Béchamel sauce

1

A Brief History of The Mother Sauces

The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. Careme’s four original mother sauces were Allemande, Bechamel, Veloute andEspagnole.

In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Veloute, and added Sauce Tomat and Hollandaise.


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Béchamel

Béchamel sauce, also known as white sauce, is made from a white roux and milk. Even though it first appeared in Italian cooking books, it is now considered one of the mother sauces of French cuisine. It is used as the base for other sauces.

 

INGREDIENTS

 

    • 2 tablespoons butter

    • 2 tablespoons flour

    • 1 1/4 cups milk, heated

    • Salt

    • Freshly ground pepper


 

PREPARATION

 

    1. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

 

  1. Cheese Sauce.

     Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.

  2. How hot should the milk be?

    Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.


Video

 

 

 

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