French Mother Sauces

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How it's made Donuts

Malik Emaanにより

how to make cake

Mohamed Youcef Halimeh - Whitehorn PS (1335)により

Fishbone diagram

Miftahul Khairにより

Made By Peter Kraft

Peter Kraftにより

What the Characteristics of a good sauce?

Thickness

Flavour

Cream

Richness

What is Roux?

Roux is made from flour and fat and is used in cooking to help thicken soups.

Picture of the three types:

Three Types of Roux:

Brown

Blonde

White

Hollandaise

6. Add a pinch of salt and pepper and mix

5. Add melted butter to egg mixture slowly, and whisk

4. Melt butter on separate pan

3. Add lemon juice and Whisk the eggs for a few minutes until fluffy

2. Take a pan, place the bowl on top

1. Crack two eggs and only place yolk in a heat safe bowl

Salt

Lemon juice

2 eggs

Hollandaise means dutch in english

Béchamel

5. Finished

4. Add cheese, if using, and stir for 1 minute or until melted. Stir in nutmeg, if using. Season.

3. Whisk in milk, then bring to the boil. Simmer for 2 minutes, stirring with a wooden spoon, or until slightly thickened.

2. Add the flour and stir constantly with a wooden spoon, for 2 minutes or until butter and flour form a bubbling paste.

1. In a pan, melt butter over medium heat.

Ingridents:

pinch nutmeg (optional)

3/4 cup grated cheddar (optional)

2 cups milk

1/4 cup plain flour

50g unsalted butter

Espagnole

8. Sieve sauce and you’re done

7. Cover sauce with lid and leave to cook for 2 hours.

6. Pour the warm stock over your cold roux stirring slowly with a whisk. When stock is in, bring it to the boil. As soon as it reaches the boil lower you heat to a simmer, add in the chopped tomatoes, the garlic, bouquet garni and mushroom pieces (optional) and stir well.

5. in a separate saucepan, pour in all the stock and slowly bring it to a boil. leave the stock to simmer until roux is cold

4. Add the tomato paste and let it cook for a minute and cool down

3. Add the flour in and mix well, leave roux to cook for 6 minutes until light brown

2. Add carrots and onions and fry for 2 or 3 minutes.

1. In a large sauce pan (on low to medium heat) fry the bacon and butter together for 2 minutes.

pepper

salt

30 grams butter

30 grams plain flour

1 bouquet garni

1 clove garlic

20 grams mushroom

40 grams tomato paste

300 grams tomatoes

50 grams onions

50 grams carrots

50 grams pork belly

1.5 L Brown beef stock

Espagnole means spanish in english

Tomate

Recipe

Steps

11. Finished

10. Sieve the sauce and then add butter and stir

9. Stir and place in oven at 160 degrees Celsius for 1 hour

8. Leave on the side and bring to a boil

7. Turn up heat and add diced tomatoes, garlic, garni, pinch of salt, and hint of pepper, then mix

6. Add in the rest of the stock and mix until no lumps

5. Add in half the chicken stock and water to the base and stir slowly

4. Add in the tomato and mix for two minutes (when finished mixing turn off heat and let it cool down for 15 minutes)

3. Pour in 30g of flour, mix, and let it simmer for a few minutes

2. Add in the 100g of carrots and onions, then mix together (let it simmer to remove the water from vegetables)

1. In a pan melt 50g of butter and add 100g of bacon

Ingridents

Shallots

Butter

Flour

Chicken stock

Crushed tomatoes

Bacon

Garni

Carrots

Garlic

Onions

Tomate means tomato in english

By: Kaneera.R

Velouté

How to make:

Recipe:

Steps:

7. Finished

6. Strain it using cheesecloth/mesh sieve

5. Bring mixture to a simmer, 20-30 min reduce until thick

4. Slowly pour in chicken stock, (make sure to keep whisking to prevent the flour from lumping)

3. Stir until it becomes a loose paste (roux) as this will help it have a velvety texture

2. Next add four tablespoons of flour

1. In a pan over medium heat, melt four tablespoons of butter

Ingredients:

All-purpose flour

Unsalted butter

Low-sodium chicken stock or broth

Velouté means velvety in english

French Mother Sauces