Mastering: Mothersauces

Posted on March 07, 2019 by Lisa Renteria | 0 comments

A WONDERFUL SAUCE CAN TRANSFORM a simple chicken breast, chop, steak, or vegetable into an exquisite plate full of flavor where every mouthful is savored.
IN THIS ISSUE, we feature recipes for the five mother sauces of French cuisine classified by the French chef, Auguste Escoffier in 1903.
These grand or "mother" sauces are the starting point to dozens of secondary or "daughter" sauces. Today, while some of the sauces are used often by home cooks, others are made less frequently. Our versions of these sauces use some shortcuts that save several hours (or even days) of preparation along with lots of tips to help you start mastering the mother sauces at home.
Bon Appetit!

 For Making Sauces

Cuisipro Fine Mesh Stainer, 6.25"

Strain out solids, and create super smooth sauces with a fine mesh strainer! Also works well for sifting dry ingredients.

 

Mauviel Saucier, 1.7 Qt.

 The sides of this saucier are perfect for building sauces!

 

Pacific Merchants Beech Spoon, 14"

 This spoon is perfect for stirring, mixing, dividing, tasting, turning, and serving foods.

 

BIA Sauce Boat, 16 oz.

 Not just for gravy! Serve sauces in style with this ceramic piece that holds the heat nicely.

 

Stainless Steel Balloon Whisk, 10"

 A stainless steel whisk is key when making smooth sauces.

 

 

 

Victorinox Fibrox Chef's Knife, 8" 


 The essential kitchen knife. The chef's knife is an indispensable, all-purpose kitchen knife that can be used for chopping, mincing, slicing, and dicing. 

Posted in Articles, Newsletter, Recipes


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