What's Your Favorite Mother Sauce, Besides Bechamel?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

PrincessFiona60

Ogress Supreme
Moderator Emeritus
Joined
Jul 14, 2009
Messages
38,957
Location
Wyoming
I use a slurry when I've decided at the nth hour to make a gravy. Roux is made when I have the time and forethought.
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
26,925
Location
Southeastern Virginia
I do want to make a Sauce Raifort - bechamel simmered with white wine, freshly grated horseradish, heavy cream and cayenne - for a steak sauce. I just bought the fresh horseradish last week; I'll try to make it Tuesday.

I finally made the Sauce Raifort last night and served it with seared beef tenderloin, twice-baked potatoes and steamed green beans. Next time, I will use more horseradish.
 

Attachments

  • steak-with-sauce-Raifort.jpg
    steak-with-sauce-Raifort.jpg
    59 KB · Views: 248
  • 0208131843.jpg
    0208131843.jpg
    57.4 KB · Views: 205

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,769
Location
near Montreal, Quebec
When I make roux, I usually make a big batch. So I almost always have some in the fridge. One of these days I will try using a slurry.
 

Whiskadoodle

Executive Chef
Joined
Nov 1, 2011
Messages
4,129
Location
Twin Cities Mn
I find making and using a slurry the easiest. I get no lumps if I pour it in slowly while continously stirring. It's not the best for all things the more I think about it.

PS. TaxL, Thanks for letting me borrow the Julia Child video you were so kind enough to search out. It's useful. She used a "new" patented non-stick pan at one point in the show. heheh. My-my, she used alot of pots. It took me years to learn some of the basic techniques she did, like make sure the meat and veggies are dry before sauteeing so they brown not steam. She is Still refreshing to watch.
 
Top Bottom