Gravy – the real Mother (and Father) sauce

Classically trained chefs, please stop reading this column now. OK, you’ve been warned. In classic French cooking there are five mother sauces, as first set forth by Marie-Antoine Carême and later revised by Auguste Escoffier: Béchamel, Velouté, Espagnol, Tomato and Hollandaise. These are called mother sauces because they’re the starting point for hundreds of sauces….

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Published:May 24, 2017 View Post

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Delicious Liasons – the Science and Art of Thickening

Liason. The very word conjures up images of entanglements, and well it should, since it comes from the French verb lier, to bind. In cooking, a liason is something added to a liquid, like a sauce or a soup, to bind or thicken it. There are two basic kinds of liasons–starches, like flour, and proteins,…

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Published:July 3, 2016 View Post

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