"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 02-05-2012, 09:47 PM   #61
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
There are five mother sauces, Bechemel, Veloute', Espagnagnole(Brown Sauce) , Hollandaise and tomato sauce, though some would replace the Tomato Sauce with Vinaigrette.

Bechemel: Traditionally, Bechemel sauce was made with a thick veal stock. Today, it's usually made with a white roux and milk or cream, with a bit of salt and nutmeg.

From it, small, or derivative sauces are made, such as Alfredo - Bechemel with Parmesano Regiano (though many make this sauce simply with heavy cream and Parmesan Regiano), Mornay - Bechemel with Guyere, and others. The following URL shows a few of the many derivative sauces made from Bechemel: RecipeSource: Bechamel Sauce

Veloute is also made with a white roux, though I cook to the blonde stage (very lightly browned), then combined with veal, poultry, or pork stock or broth (in the U.S., this is simply known as a flour based gravy). Here is a site that gives a little more information: What is Velouté Sauce?

And so it is with the other mother sauces. They are not usually used by themselves, but are the mothers, from which other sauces, called daughter, small, or derivative, sauces are made. A few exceptions would be sausage gravy, which if you think about it, is a sausage grease Bechemel to which browned sausage is added. Creamed chipped beef is Bechemel with dried chip beef is re-hydrated and served in. Chicken Ala King is Bechemel with veggies and cooked chicken meat added. And so it is with creamed veggies.

Another cheese sauce that can be made with Bechemel is Cheddar Sauce, usually made by adding a bit of yellow, prepared mustard, and grated sharp cheddar cheese, with the Bechemel removed from the heat.

The technique is very simple. Simply combine equal parts fat and flour over medium heat and stir until combined. Add a bit of salt, and nutmeg and stir while slowly adding milk or cream. The sauce with at first begin to clump, and then turn into a thick paste. As more milk or cream is whisked in, it will start to loosen up and become very creamy smooth. Continue adding liquid until a velvet-smooth sauce is formed. Remove from the heat and add whatever cheese or other ingredients is required to make the kind of sauce you want. The cheese should be grated and at room temperature so that it will complete melt and combine with the Bechemel sauce. The strength of the cheese flavor depends on how much, and how strong the cheese is.

Veloute can be made from the broth from split-pea soup, before the soup is cooked down to the thickened stage. This will temper the strong flavor of the pea broth when the Veloute is added back into the soup. This is called binding the soup, and will keep pea solids from sinking to the bottom of the pot, or suspend the solids. It isn't required for pea soup, and many opt to thicken the soup by simply boiling it down until the split-peas dissolve and naturally suspend themselves. Which version you like best is completely up to you.

So, as you can see, Bechemel is much more than simply a "white sauce". It is the mother from which a myriad of small sauces are built.

Seeeeeeya; Chief Longwind of the North

T
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-07-2012, 11:23 AM   #62
Head Chef
 
Join Date: Mar 2008
Posts: 2,113
Last year sometime... I made some 'velveeta'.

It was water, milk and plain unflavored gelatin, whirred in a blender until dissolved, add cheese (cheddar). The cheese should not be melted, or hot, but just a little cooler than room temperature. Run the blender until it was creamy, shiny and not grainy.
I packed it in plastic wrap, in the form of a square log--some cardboard container.
It melted beautifully. The only drawback was that it went bad--moldy--more quickly than cheese, or store bought velveeta.

So, I guess if you want to make some mexican tortilla dipping sauce with velveeta and tomato/peppers canned.......this would be an option.

Here is the original recipe:
Line a 8x4x2 loaf pan with plastic wrap
Put 1/2 cup water, 3 tbls. milk, and 1/2 tsp. gelatin into blender
Blend until gelatin has dissolved
Add 1/2 lb. grated Cheddar cheese
Blend until blended
Pour into loaf pan
Repeat same procedure two more times
Cover with plastic wrap and chill overnight before unmolding
Makes 2 pounds.

Keep in refrigerator.
__________________

__________________
blissful is offline   Reply With Quote
Old 02-07-2012, 12:40 PM   #63
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
Quote:
Originally Posted by Chief Longwind Of The North View Post
There are five mother sauces, Bechemel, Veloute', Espagnagnole(Brown Sauce) , Hollandaise and tomato sauce, though some would replace the Tomato Sauce with Vinaigrette.

There's a lot of debate about replacing tomato with mayonnaise, too
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-07-2012, 12:55 PM   #64
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by jennyema View Post
There's a lot of debate about replacing tomato with mayonnaise, too
Grant you it can take skill to make a good homemade mayonaise, but it doesn't come up to the skill required for making the other sauces. You can use a FP or mixer to make mayo. You can't do that when making the others on the stove. I will stay with the original ones.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-07-2012, 01:32 PM   #65
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
All of this is good stuff, but the Opsimply wants to know which cheese will melts the best, so that it can be incorporated into a smoot sauce. To that end, bechemel, and the small sauce - Mornay were offered as bases for the sauce.

A great sauce can also be made simply using heavy cream and a well flavored cheese, following the same direction. Get the cream hot, but no more than about 190 dgrees, remove from the heat, and stir in grated cheese until it is smoothly combined to make a sauce.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-07-2012, 05:40 PM   #66
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Some awesome discussions here. But I think all she wanted was to melt some cheese over potatoes. Not any kind of sauce or anything like that. Simple.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 02-07-2012, 05:55 PM   #67
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
Quote:
Originally Posted by CharlieD
Some awesome discussions here. But I think all she wanted was to melt some cheese over potatoes. Not any kind of sauce or anything like that. Simple.
I couldn't have said it better, Charlie!

This whole thread has been hilariously educational!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-07-2012, 10:21 PM   #68
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
for his italian style mac 'n cheese, fabio goes with a blend of cheddar, fontina, bleu cheese and parmesan. yahoo is featuring fabio's recipe along with a demo vid today. he, uh, it, looks definitely melty....
__________________
vitauta is offline   Reply With Quote
Old 02-07-2012, 11:06 PM   #69
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 428
All I can say right now is WoW!! And of coarse thanks. I'm almost speechless... You guys are intense. Thank you all for your input.
__________________
Cooking = Loving in SC
FluffyAngel is offline   Reply With Quote
Old 02-07-2012, 11:10 PM   #70
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Quote:
Originally Posted by FluffyAngel View Post
All I can say right now is WoW!! And of coarse thanks. I'm almost speechless... You guys are intense. Thank you all for your input.
Heck, we could talk about food all day...wait! We do that already!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.