Exploring Sauces

[JuanaCook]

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

 

[jennyema]

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

 

[no mayonnaise]

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.

 

[CWS4322]

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.

 

[4meandthem]

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.

 

[CWS4322]

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...

 

[4meandthem]

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.

 

[jennyema]

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

 

[4meandthem]

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