There are 5 mother sauces; they are called this because we can create many
sauces if we use these sauces as our bases. They can be used in different
combinations to create a new sauce. To create these new sauces first cook
the mother sauce And then add the ingredients listed on the combination list
that is after every mother sauce recipe.
- In a medium sauce pot heat the milk, onion pique at a simmer for 20
- Make a white Roux with butter And flour.
- Remove the onion pique from the sauce And discard.
- Add the Roux slowly mixing constantly with a hand mixer. Boil (the
Roux needs to boil so it can start thickening the sauce) then lower the
temperature to a simmer And cook for 10 minutes.
- Taste And season.
- Strain the sauce And use.
For each of the following recipes you will need 1 Qt of Bechamel sauce.
Creme sauce: 4 – 8 Oz of heavy cream, 1 Tsp nutmeg And salt And
pepper to taste.
Mornay sauce: 4 Oz Gruyere cheeses, 2 Oz Parmesan cheese, mix
until the cheese melts. Finish the sauce away from the heat with 2Oz
butter, if the sauce is too thick you may add hot milk or Creme.
Cheddar cheese sauce: 8 Oz cheddar cheese, ½ tbsp mustard powder,
2Oz Parmesan cheese, ½ tbsp clarified butter And ½ Tsp
Salsa Soubise: 1 # onions cut into small dice And slightly cooked (the
onions can not be browned) And 2 Oz of clarified butter. Cook for 15
minutes at a simmer, strain And serve.
||1/2 onion, bay leaf, 2
||For a richer sauce you
may use heavy cream
||Salt And pepper
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