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Old 10-19-2011, 08:04 AM   #1
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Exploring Sauces

Are there articles explaining how to explore the mother sauces and her children? My limited experience with this so far includes making bechamel, mornay, and veloute sauces, I am sure I have made others too, but did not recognize the fact. Learning how to describe sauces could be helpful too. I mean, is better to speak of a bechamel with cheddar as a bechamel or a cheddar morney? Are chili-con-queso and macaroni and cheese both bechamels?

Thanks

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Old 10-19-2011, 08:36 AM   #2
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A béchamel sauce is made from butter, flour made into a roux, with milk added.

If you add cheese to a béchamel sauce it's a "child" sauce called mornay.

If you make it with chicken stock instead of milk it's a veloute sauce, another momma sauce.

Only cheese sauces made from béchamel are rightfully called mornay. I make my Mac and Cheese using a mornay sauce.

James Peterson has written a great book on sauces
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Old 10-19-2011, 04:51 PM   #3
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Sauce - Wikipedia, the free encyclopedia
Breaks it all down and if you click each sauce listed it takes you to a page outlining the "child sauces" as well. It's amazing what you can do with a veloute.
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Old 10-19-2011, 05:19 PM   #4
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Originally Posted by no mayonnaise View Post
Sauce - Wikipedia, the free encyclopedia
Breaks it all down and if you click each sauce listed it takes you to a page outlining the "child sauces" as well. It's amazing what you can do with a veloute.
Thanks for posting the link--interesting reading.
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Old 10-19-2011, 05:39 PM   #5
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That is a good link. Thanks. I copied it on my ipod.


Any culinary textbook should have most of the popular sauces in it.
I like "On Cooking" . I think the CIA used it for their textbook.
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Old 10-19-2011, 05:46 PM   #6
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That is a good link. Thanks. I copied it on my ipod.


Any culinary textbook should have most of the popular sauces in it.
I like "On Cooking" . I think the CIA used it for their textbook.
I didn't know the CIA published a cookbook...
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Old 10-19-2011, 05:59 PM   #7
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They didn't publish it. I think they used as the textbook to teach with. I remember it being one of the more popular schools but I am not positive it was the CIA. It is a great cookbook/textbook.
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Old 10-19-2011, 06:01 PM   #8
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That is a good link. Thanks. I copied it on my ipod.


Any culinary textbook should have most of the popular sauces in it.
I like "On Cooking" . I think the CIA used it for their textbook.

The CIA's textbook is called "The Professional Chef," and it's also superb.

The Professional Chef:Amazon:Books
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Old 10-19-2011, 06:10 PM   #9
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Thanks jennyema!

Here is a link to the one I have.
Amazon.com: On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) (9780130452412): Sarah R. Labensky, Alan M. Hause: Books
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