The French Mother Sauces

3 derivatives:

Cheddar

Creme

Mornay

Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Dash freshly ground black pepper
1 cup milk (or half-and-half)
Steps to Make It
Gather the ingredients.Melt the butter in a small, heavy saucepan over low heat. Whisk the flour into the melted butter.
Add the salt and freshly ground black pepper.
Cook over low heat, stirring, for a full 2 minutes to minimize the taste of the flour. If your mixture is thickening slowly, continue cooking in 30-second intervals until thick and bubbly.
Turn up the heat slightly, then slowly add the milk, stirring constantly.
Bring to a low simmer and continue cooking slowly until the white sauce is smooth and thickened, about 10 minutes. /// https://www.thespruceeats.com/basic-white-sauce-4172027

3 derivatives:

Robert

Demi-glace

Chasseur

INGREDIENTS
1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf
PREPARATION
Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water). /// https://www.epicurious.com/recipes/food/views/espagnole-sauce-231202

3 derivatives:

Portugese

Creole

Milanese

Ingredients
10 pounds (4.5kg) ripe plum tomatoes, preferably mixed varieties (such as Romas, Amish Pastes, and San Marzanos), cut into large chunks, plus 15 pounds (6.8kg) ripe mixed tomatoes, mostly plums with a small portion of other tomatoes (such as beefsteaks), cut into large chunks
3 tablespoons (45ml) extra-virgin olive oil, plus more for greasing
1 large yellow onion, minced (see note)
3 medium cloves garlic, minced (see note)
2 large sprigs fresh basil
1 small tomato plant cutting with about 5 leaves (optional)
Kosher salt. Directions:
In a large stockpot, heat the 10 pounds plum tomatoes, covered, over high heat, stirring occasionally, until tomatoes dump their liquid. Bring to a boil in covered pot, stirring occasionally, and cook until tomatoes are softened, about 10 minutes.Preheat oven to 275°F (135°C) and grease several rimmed baking sheets and/or baking dishes with oil. Using a food mill or a stand mixer's vegetable strainer attachment, pass cooked plum tomatoes and all their liquid into a large heatproof container. Discard skins and seeds.
Pour plum tomato purée into rimmed baking sheets and/or baking dishes, being careful not to overfill them.
Carefully transfer baking sheets and dishes to oven and bake, checking every 15 minutes and stirring once purée begins to thicken, until a thick, spreadable tomato paste forms, at least 2 hours.
Meanwhile, fill the same large stockpot with remaining 15 pounds mixed tomatoes and cook, covered, over high heat, stirring occasionally, until tomatoes dump their liquid. Bring to a boil in covered pot, stirring occasionally, and cook until tomatoes are softened, about 10 minutes. (Work in batches if your pot can't hold all 15 pounds at once.)
Using food mill or stand mixer's vegetable strainer attachment, pass cooked mixed tomatoes and all their liquid into a large heatproof container. Discard skins and seeds. Measure out 1 quart (900ml) mixed-tomato purée and set aside.
Heat 3 tablespoons (45ml) olive oil in a large, wide saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring occasionally, until softened and sweet, about 8 minutes. Add remaining mixed-tomato purée and simmer, stirring occasionally, until reduced to a sauce-like consistency, 35 to 40 minutes.
Remove from heat; stir in basil and tomato-plant cutting, if using; and let steep for 5 minutes. Discard basil and tomato-plant cutting. Stir in oven-dried tomato paste and reserved tomato purée and season with salt. Use as desired or freeze.

https://www.seriouseats.com/recipes/2014/08/the-best-fresh-tomato-sauce-for-pasta-recipe.html

3 derivatives:

Vin Blanc

Normande

Supreme

Ingredients
Servings:-1+
1 shallot
1 clove garlic
50 g butter
50 g flour
100 ml white wine (optional)
300 ml stock (beef or fish)
½ lemon
1 pinch fresh nutmeg
pepper
sugar
salt. // The sauce Velouté is one of the five "mother sauces" of the French cuisine, which means it is a base sauce used in many dishes and has lots of variations. The smooth velvet texture of this sauce goes well with poultry, fish and vegetables. You can also personalize it by topping it with your favorite herbs and spices!

Step 2/3
1 shallot1 clove garlic
cutting boardknife
Finely dice shallot and set aside. Crush garlic clove and remove the shoot. Finely dice the garlic.

Step 3/3
50 g butter50 g flour100 ml white wine (optional)300 ml stock (beef or fish)½ lemon1 pinch fresh nutmegpeppersugarsalt
saucepansievefine gratercitrus presswhiskspatula
Melt butter in a saucepan over medium heat and add the shallot and garlic. Sauté for approx. 2 - 3 min. until translucent. Sift the flour into the saucepan. Stir constantly until a golden brown roux forms. Add white wine and whisk thoroughly. Add stock to the saucepan and whisk to combine. Continue to whisk until the consistency becomes smooth. Season to taste with pepper, sugar and salt. Juice lemon and grate nutmeg into the pan. Whisk until the sauce is smooth and thickened. Remove the sauce from heat and enjoy it with poultry, fish or vegetables. /// https://www.kitchenstories.com/en/recipes/homemade-veloute

3 derivatives:

Mousseline

Maltaise

Béarnaise

Ingredients
Ingredient Checklist

2 large egg yolks

1 tablespoon warm water

1 tablespoon fresh lemon juice

3/4 teaspoon coarse salt

1/2 cup (1 stick) unsalted butter
DirectionsInstructions Checklist
Step 1
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.

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Step 2
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified./// https://www.marthastewart.com/316211/easy-hollandaise

3 derivatives:

Tarter Sauce

Honey Mustard Dressing

Blue Cheese Dressing

INGREDIENTS
1 large egg yolk*
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided
PREPARATION
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
Variation:
To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.////. https://www.epicurious.com/recipes/food/views/homemade-mayonnaise-241868

White: It contains equal parts of fat to flour but you only cook the roux long enough to eliminate the flour’s raw flavour, meaning about 2 to 5 minutes. It makes a type of béchamel

Brown: This is the darkest and is cooked for about 30 minutes. It is deeply flavourful and contains the same parts of fat to flour ratio. It gives you a maple colour and you must constantly stir or else it will burn.

Blond: It contains equal parts of flour to fat too but is cooked for longer to give it a caramel colour and a nuttier flavour. It is cooked for around 10 minutes and create a type of velouté.

Moist

Flavourful

Richness

Appearance

Interests and appeal

Unctuous for mayo

Subtopic

Frothy for sabayon and hollandaise

Glossy for brown demi-glace sauce

It should have a body of flavours concentrated to just the right degree, mild or pungent, complement the rest of the dish

colour should accent the dish

Veloute or white sauce should form a semi-transparent veil