sauces in cooking
2006-12-21 12:38:04 · 5 answers · asked by jenny l 1 in Food & Drink ➔ Other - Food & Drink
The five original"mother sauces" are as follows:
Bechamel-made from cream or other dairy, white roux, cream sauces
Espagnole- veal or beef stock with brown roux, brown sauces
Tomato- you do the math, tomato juice or sauce, normally thickened with tomato paste
Hollandaise- emulsion of egg yolk and clarified butter
veloute- chicken or fish stock with blond or white roux,
If in culinary school, remember Miss "Beth V"
2006-12-21 12:47:34 · answer #1 · answered by Seth B 1 · 0⤊ 0⤋
there's the classic five mother sauces
Bechamel
Veloute
Espagnole/ Demi-glace
Hollandaise
Tomato
and all those sauces have small sauces that can be made from them. Seventy five or so small sauces can be made from the Mother Sauces
Then there are the dessert sauces such as creme anglaise, saboyan, all the chocolate sauces ,all the fruit sauces and glazes
Then there are the pan sauces such as Marsala.
Then there are things like beurre blancs,
There are ethnic sauces like the Greek Avgolemono
Lastly there are the condiment sauces, mustard ,mayonnaise, barbecue
2006-12-21 16:54:41 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Chocolate, Heinz 57, Soy Sauce, BBQ
2006-12-21 12:42:18 · answer #3 · answered by rajjfahneen 1 · 0⤊ 0⤋
chicken,of course pork,beef,seafood
2006-12-21 12:40:59 · answer #4 · answered by kayla a 2 · 0⤊ 0⤋
Can you be more specific? I can think of dozens.
2006-12-21 12:41:02 · answer #5 · answered by suzykew70 5 · 0⤊ 0⤋