Here are some examples of small sauces made from Espagnole:. Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a liquid and a thickening agent, plus flavorings.
Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks. Hollandaise is an emulsified sauce, and we use clarified butter when making a Hollandaise because whole butter, which contains water and milk solids, can break the emulsion. Clarified butter is just pure butterfat, so it helps the emulsion remain stable.
Hollandaise sauce can be used on its own, and it's particularly delicious on seafood, vegetables, and eggs. But there are also a number of small sauces that can be made from Hollandaise:. The fifth mother sauce is the classic Tomate sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make.
Then we add tomatoes, stock, and a ham bone, and simmer it in the oven for a couple of hours. Cooking the sauce in the oven helps heat it evenly and without scorching.
Traditionally, the tomate sauce was thickened with roux, and some chefs still prepare it this way. But the tomatoes themselves are enough to thicken the sauce. Here are a few small sauces made from the classic tomate sauce:. Actively scan device characteristics for identification. Use precise geolocation data. French cuisine often uses mother sauces. Any cook who wants to enhance their cooking skills and improve the flavor of their food should master these 7 mother sauces.
This butter and flour combination is known as a roux. He supposedly came up with this white sauce when trying to improve the taste of dried cod.
Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. A French chef invented this cold emulsified sauce in Mayonnaise is thick and creamy and used in a variety of dishes including pasta salads, deviled eggs, and coleslaw. Many people put this creamy white sauce on their sandwiches and others use it as a dipping sauce. The thin sauce gets thickened with a roux. Also known as brown sauce, Espagnole is made from a brown stock.
The procedure is same and that is the reason it was mentioned in the beginning of this chapter that soups and sauces are interlinked to each other in a certain way.
The name dates to the eighteenth century and it is believed that the finest ham and tomato, an essential ingredient of espagnole, was said to come from Spain. Thickening rich brown stock with brown roux makes the brown sauce. The traditional French tomato sauce is thickened with a butter roux.
The traditional French recipe included pork, tomato concasse, tomato puree, vegetables, and seasonings that are thickened with roux. The other versions, however, do not contain roux and is based on tomato chunks and puree.
A warm emulsified sauce is based on egg yolks and clarified butter. It is thickened with the emulsification of a warm sabayon of egg yolk with the melted clarified butter. This sauce is served in less quantity as it is a heavy sauce and hence, served as topping rather than a dipping sauce.
Mayonnaise is a cold emulsified sauce based on egg yolks. If it is not handled carefully, it will separate giving a curdled appearance. It constitutes oil, egg yolk, and vinegar or lemon juice. The key is to keep the ingredients at room temperature and not chilled. A cold bowl, or eggs taken straight from the refrigerator, will prevent the mayonnaise from thickening.
This sauce is always served cold and thus forms a base for most of the salads and sandwich fillings. Mayonnaise is mostly served as the dipping sauce with snacks. Soup: Meaning and Classification Food Production. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Do not sell my personal information.
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