Chief Longwind Of The North
Certified/Certifiable
Ok, we've beaten Bechemel Sauce to death. So what are the basic recipes for the other Mother sauces? And let's include Sauces that would constitute Mother Sauces, but were not included in Escorfier's original. The intent of this thread is not historical accuracy, but to teach those with less experience some of the wonderful flavors available to them through that expansive group of flavorings called sauce.
I'll start with Mayonaise. Though it isn’t a true Mother Sauce, it is a simple and versatile sauce from which many small, or derivitive sauces can be made.
This is my own homemade version of Mayonaise, which is not so heavily salted as are the comercial varieties. Before starting, wash the shells of two large eggs under hot water. You can use soap, but be sure to rinse it off completely. This will help avoid food contamination from Salmonella. If you want to be extra saafe, you can place the eggs into a pot of water and bring the temperature up to 150 degrees, as measured by an accurate thermometer, and hold at that temp for 20 minutes. Now you have pasteurized raw eggs.
Ingredients:
1 cup vegetable oil (I choose sunflower oil as it has no flavor of its own)
½ tsp. Lemmon juice
½ tsp. Salt
2 large egg yolks, seperated fromthe whites (use the wites to make a good marangue. The raw eggwhites can be frozen)
2 tbs. rice vinegar
Place the oil into a tall, plastic or glass container, or mixing bowl. Add the egg yolks. Beat vigourously with a wire whisk, imersion blender, or mixer. While beating, add the salt, rice vinegar, and lemon. You are done when the mayonaise is thick and white.
This basic mayo can be used for making Ranch-dressing, tartar sauce, salad dressings, and can be added to choclate cake recipes as well.
Here is an example of a small sauce that can be made from your mayonaise.
Thousand Island Dressing:
1 cup mayonaisse
¼ cup sweet pickle rellish
2 tbs. Tomato sauce
1 tbs. Sugar
2 tsp. White vinager
½ tsp. Celery seed.
Combine all ingredients thoroughly.
The beauty of making your own sauses and dressings is that you control the flavors. You can use mayonaise to make your own cole slaw dressing, horseradish sauce, meat glaze, fruit salad, deviled eggs, and a host of other great recipes. You can play with it to your heart’s content. And because it is so easy and inexpensive to make, if you mess something up, you just start over again.
Seeeeeya; Goodweed of the North
I'll start with Mayonaise. Though it isn’t a true Mother Sauce, it is a simple and versatile sauce from which many small, or derivitive sauces can be made.
This is my own homemade version of Mayonaise, which is not so heavily salted as are the comercial varieties. Before starting, wash the shells of two large eggs under hot water. You can use soap, but be sure to rinse it off completely. This will help avoid food contamination from Salmonella. If you want to be extra saafe, you can place the eggs into a pot of water and bring the temperature up to 150 degrees, as measured by an accurate thermometer, and hold at that temp for 20 minutes. Now you have pasteurized raw eggs.
Ingredients:
1 cup vegetable oil (I choose sunflower oil as it has no flavor of its own)
½ tsp. Lemmon juice
½ tsp. Salt
2 large egg yolks, seperated fromthe whites (use the wites to make a good marangue. The raw eggwhites can be frozen)
2 tbs. rice vinegar
Place the oil into a tall, plastic or glass container, or mixing bowl. Add the egg yolks. Beat vigourously with a wire whisk, imersion blender, or mixer. While beating, add the salt, rice vinegar, and lemon. You are done when the mayonaise is thick and white.
This basic mayo can be used for making Ranch-dressing, tartar sauce, salad dressings, and can be added to choclate cake recipes as well.
Here is an example of a small sauce that can be made from your mayonaise.
Thousand Island Dressing:
1 cup mayonaisse
¼ cup sweet pickle rellish
2 tbs. Tomato sauce
1 tbs. Sugar
2 tsp. White vinager
½ tsp. Celery seed.
Combine all ingredients thoroughly.
The beauty of making your own sauses and dressings is that you control the flavors. You can use mayonaise to make your own cole slaw dressing, horseradish sauce, meat glaze, fruit salad, deviled eggs, and a host of other great recipes. You can play with it to your heart’s content. And because it is so easy and inexpensive to make, if you mess something up, you just start over again.
Seeeeeya; Goodweed of the North