all types of mother sauces

 how many types of mother sauces?

6.types of mother sauces ;

1.[ Bechamel / white sauces ] ;

    the bechamel or white sauces is same and bechamel sauce called after louis de bchamel .

    bechamel sauces is prepared with roux and mildly flavoured with beyleef , onion !

    

    bechamel sauces method is ;

     1. boiled milk with one onion and 3 belief because the onion dissolves the scent of milk .

     2. melt butter  in a pan and add flour like 50 % butter and 50% flour mix together in hot pan               and this will become our roux but keep in mind, the color should not come in it .after that pour 

         the milk into the roux stirring with a wooden spoon to avoid lumps. simmer gently for half -               an-hour. after simmer completely remove the onion and beyleef and wait until white sauce   cooldown and if you seen lumps in your white sauce so you remove easly with the help of   conical strainer and strainer !

    * [ recipe of the bechamel sauces ]....

      1. butter         = 90gm

      2. flour           = 90gm

      3. milk            = 1 litre 

      4. onion          = 1 small siza

      5.beyleaf        = 3 pic

      6. clove           = 4 pic 

     bechamel sauces photo.

2[veloute sauce];

 veloute is a basic blond sauce. its prepared form blond [light brown]roux and stock .

example. fish stock/ chicken stock and  blond roux make fish veloute.

veloute sauce method..

1. prepare blond roux like bechamel but in light brown roux.

2. and add cold chicken stock in blond roux and avoid lumps after add cuts of 4 piece     mushroom and simmer one hour and stirring with a spoon. but in fish veloute should be cooked only 20 minute and add white wine also if you make our veloute more flavorful.

*[veloute recipe ];

     1. flour     = 90gm

     2. butter   = 90gm

     3. stock (chicken / fish) = 1 litre

     4. mushroom = 25gm

  * veloute photo.....

3.[ Espagnole sauce ]; 

   .espagnole sauce is made with brown roux and brown stock or glaze of brown stock.

 .[ espagnole method ];

   1.make brown roux and add tomoto puree with hot stock and cook on gentle fire after that blend well.

   2. saute the mirepoix with butter / fat in other pot after that add sauteed vegetable like carrot , onion . and simmer gently for 4 to 6 hour.

  3. remove all scum when its come on the top in pot after that stain all and leave it for cool. 

*[espagnole sauce recipe];

     (for 1 litres); 

       1. fat          =   60gm 

       2. flour      =    70gm

       3. brown stock =1 litre

       4. tomoto puree  = 30gm 

       5.butter = 15 gm 

       6. onions = 80 mg

       7. carrots = 80gm

       8. mirepoix ( parsley , celery , carrot , leek )

 

     espagnole photo....

4.[tomoto sauce];

 .tomoto sauce is very special mother sauce because it is used so many dices like speghetti , ravioli and put on the top of the same dices.  

  

*[method ];

  1. melt butter in a pan and chopped garlic and chopped vegetables and give brown colour.

 2. mix in flour and fry till it get a sandy texture and  a slightly brown colour after that add tomoto puree with chopped tomoto also  and cook 1 hour maximum.

*[tomoto sauce recipe];

   1. butter = 70gm

   2. flour = 70gm

   3. onions = 80gm

   4. carrots = 80gm

   5. celery = 40 gm

   6. garlic crushed = 2 cloves

   7. bay leaf  = 1

   8. tomoto chopped = 50gm

   9. tomoto puree = 100 gm

   10. sugar =10 gm

   11. brown stock = 500ml

   12. salt = 5gm

tomoto sauce photo....

5.[hollandaise sauce];

  *it is a warm yellow and rich sauce. it contains a high percentage of fat, egg york.

    its is an emulsion of butter, lemon , juice, egg yolk.

    hollandaise sauce is served over grilled and baked fish.

 its accompaniment like asparagus, broccoli, fish, salmon fish, cauliflower etc.

   

 hollandaise sauce recipe....

  ingredients for 500gm hollandaise sauce!

  1. butter = 500gm

  2. egg york = 5 peice

  3. crushed peppercorns = 8

  4. lemon juice = 1

  5. vinegar = 25ml !

  

.[ hollandaise sauce photo ];

6.[ cold sauces / mayonnaise ];

 *mayonnaise is a cold sauce but its also count in six mother sauce and mayonnaise is a basic cold sauce, it's used in salad dressing and as an accompaniment or mayonnaise used in sandwich and some dices. 

    it is a rich sauce as its thickened with egg yolk.

 

.[ mayonnaise method ];

   1.york of egg and vinegar seasoning well whisk in a bowl and add oil slowly and whisk till all the oil is incorporated.

   2. finish the sauce by adding lemon juice and french mustard.

.[ mayonnaise recipe ];

  1. olive oil = 1 litre

  2.   egg yolk = 8 

  3.   french mustard = 2 spoon

  4.  vineger = 20 ml

  5. lemon = 1

  6.seasoning = ot taste like salt , black papper itc 

[ mayonnaise sauce photo ];

thank you......