Preparing the Five Mother Sauces
Ms. Rochelle Bjelland
The Foundation of the Sauce...The Roux
Sauces need a liquid component. A key ingredient in sauce is the thickener, which adds richness and body. A roux is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
Equal parts of flour and butter.
Blend until the flour and fat are fully blended.
There are white and brown roux, color depends on how long you cook it.
History of the Mother Sauces
Assignment: Rearch various sauces from around the world and then select five sauces from five different cultures. Then, create a brochure that includes the following components: Name of the country/culture, sauce selected, recipe using that sauce, picture of the dish made with that sauce, and 2-3 interesting facts about the sauce. You will also be preaparing one of the sauces.
There are five classical grand sauces that are the basis for most other sauces. These are béchamel, veloute, brown, or espagnole sauce, tomato sauce, and hollandaise. My favorite sauce is hollandaise. We will prepare eggs benedict in class using hollandaise sauce!
Ms. Bjelland
Email: rbjelland@jths.org
Location: 201 Jefferson St, Joliet, IL, United States
Phone: 815-774-7400 41555