auntdot
Head Chef
- Joined
- Aug 25, 2004
- Messages
- 2,418
My Escoffier and other sauce books lists the basic five. And mayo is not one.
But hollandaise is essentially an emulsion made with eggs and fat (butter).
And so is mayo.
But if one wnats to squeeze a sixth sauce into the mother category, I would posit buerre blanc.
Very versatile and is used all the time.
Just my humble opinion.
But hollandaise is essentially an emulsion made with eggs and fat (butter).
And so is mayo.
But if one wnats to squeeze a sixth sauce into the mother category, I would posit buerre blanc.
Very versatile and is used all the time.
Just my humble opinion.