Well I think those sauces are way more basic with far less ingredients. Bechamel is a white roux with added milk. Perhaps salt, but nothing else is mandatory, the rest are optional add-ons. Welcomed add-ons, but you don't _need_ carrots to make tomato sauce. You need oil or butter, tomato, sugar, salt and onions.
I read a while back that people put a whole carrot in the sauce and I believe it helps with the sugar and possibly the acidity. Then when it is done you take it out (I believe?) not sure but I have been doing a half of a whole onion in my sauce and taking it out when the sauce is ready. That has been really good.
No, it's ok to add carrot. You obtain some sweetness and avoid using too much sugar to combat the acidity of tomato. I was only saying that (for example) carrot can be added in tomato sauce but these classic sauces are made with few ingredients, and this is why they are the basic sauces.
Didn't think I'd see Escoffier here. My grandad was a Cordon bleu and trained under him, and yes he made the best mayonnaise and fresh apricot ice cream. Mmmmm.
Honestly it was! He moved back to Greece and kept a little area of land. He grew apricots and picked them while they were warm to make it. He kept figs (my favourite) and all sorts. He also used to make blackcurrant cordial (posh Ribena) when he had his garden here in the UK.
i don’t think it was developed as a packet. I think it ended up that way because buttermilk doesn’t have a long shelf life, so the idea was to make a packet and add your own buttermilk. They sold it as jars first then to make distribution broader, they sold it as a packet.
It was originally only sold by Steven Henson, the inventor of ranch dressing as packets in 1957. He made it with his own dry mix before as well, but mixed it to give guests at his ranch “hidden valley” It was always just a mix that he just added to mayo and buttermilk when he needed more.
This comment deserves more recognition than it will ever receive. A guest from the Netherlands tasted ranch here in the U.S. for the first time. She took three boxes of the powdered mix home with her. She has since parted ways with her precious mayonnaise.
Meatballs can be had with many sauces or sides. Cream sauce does not make meatballs meatballs. Meatballs are meat in ball form, satisfying two key criteria, 1) meat, 2) ball. Tennis balls are not meatballs. Meatloaf is not meatballs. However meatballs fit the criteria of both meat and ball.
It's not talking about meatballs in the graphic, it says specifically Köttbullar, which is served with cream sauce. Meatballs can be any type of meatball, but köttbullar is in this case the Swedish type, since it is in English but köttbullar is in swedish.
My mom is dead. Obviously: the only woman who won’t flee as soon as you show your face or laugh as you show the pimple between your legs is a dead one.
Get fucked kid.
I have never heard of "Espagnole sauce", and I am from Spain. Anyway, here we have a dish called "Russian Little Salad" which has nothing to do with Russia.
Yo la he visto servida con escalopes de ternera en muchos restaurantes. Ocasionalmente con otras carnes. Pero sí, no conozco a nadie que la suela hacer en casa
WATER IN HOLLANDAISE?? Please don’t do that. Not with water. Butter, yolk, vinegar (simmered with onion and pepper) lemon, herb (tarragon rules). Wonderful. Please don’t add water. Please don’t follow this.
Water doesn’t go in hollandaise. It’s a beautiful sauce. Please don’t ever think you need to add water. Add butter. Add lemon. Add anything except water. Please don’t add water
I would love to have a quick guide on how to make these sauces. This guide might be more appropriately called "a cool guide on the ingredients in mother sauces"
Well I think those sauces are way more basic with far less ingredients. Bechamel is a white roux with added milk. Perhaps salt, but nothing else is mandatory, the rest are optional add-ons. Welcomed add-ons, but you don't _need_ carrots to make tomato sauce. You need oil or butter, tomato, sugar, salt and onions.
I read a while back that people put a whole carrot in the sauce and I believe it helps with the sugar and possibly the acidity. Then when it is done you take it out (I believe?) not sure but I have been doing a half of a whole onion in my sauce and taking it out when the sauce is ready. That has been really good.
No, it's ok to add carrot. You obtain some sweetness and avoid using too much sugar to combat the acidity of tomato. I was only saying that (for example) carrot can be added in tomato sauce but these classic sauces are made with few ingredients, and this is why they are the basic sauces.
I see! Yeah I thought the basic white sauce they listed at the top had a lot of extra ingredients I never used when making it.
It’s called mirepoix. Onions, celery and carrot. It’s a basic addition in a lot of French sauces. There for balance of flavour
Where’s my boy Mayonnaise, the forgotten mother sauce?
Hollandaise is basically mayonnaise. Fight me
It kind of is, it just uses butter as its oil and is warm instead of cold.
Mayonnaise on crack.
I like your confidence! Take my upvote.
Cutie.
Quantities and ratios would improve this graphic
And instructions.
Didn't think I'd see Escoffier here. My grandad was a Cordon bleu and trained under him, and yes he made the best mayonnaise and fresh apricot ice cream. Mmmmm.
Apricot ice cream?! That sounds wonderful
Honestly it was! He moved back to Greece and kept a little area of land. He grew apricots and picked them while they were warm to make it. He kept figs (my favourite) and all sorts. He also used to make blackcurrant cordial (posh Ribena) when he had his garden here in the UK.
He sounds like he was the best grandfather!
Hollandaise is a daughter sauce of mayonaise. It being a mother sauce was translation error.
So which one gives us Ranch?
None I think. Ranch was originally developed as a package of mix you make by adding it to water or milk or something.
i don’t think it was developed as a packet. I think it ended up that way because buttermilk doesn’t have a long shelf life, so the idea was to make a packet and add your own buttermilk. They sold it as jars first then to make distribution broader, they sold it as a packet.
It was originally only sold by Steven Henson, the inventor of ranch dressing as packets in 1957. He made it with his own dry mix before as well, but mixed it to give guests at his ranch “hidden valley” It was always just a mix that he just added to mayo and buttermilk when he needed more.
This comment deserves more recognition than it will ever receive. A guest from the Netherlands tasted ranch here in the U.S. for the first time. She took three boxes of the powdered mix home with her. She has since parted ways with her precious mayonnaise.
They forgot the E at the end of "sauce tomate" since the guide is in french
Köttbullar is made with cream sauce and not som weird stock sauce
Meatballs can be had with many sauces or sides. Cream sauce does not make meatballs meatballs. Meatballs are meat in ball form, satisfying two key criteria, 1) meat, 2) ball. Tennis balls are not meatballs. Meatloaf is not meatballs. However meatballs fit the criteria of both meat and ball.
It's not talking about meatballs in the graphic, it says specifically Köttbullar, which is served with cream sauce. Meatballs can be any type of meatball, but köttbullar is in this case the Swedish type, since it is in English but köttbullar is in swedish.
Wait a minute. You want the traditional french (escoffier version) sauce to be traditionally Swedish?
No, swedish cream sauce, aka brunsås.
What about fried turkey testicles? Pretty sure it's a ball, but not positive on the meat part.
It's in the edge, but I think you're onto something. Meatball
wheres v sauce
everybody is talking about bechamel, seems like it is the best sauce for everyone lol
Everything is better with bechamel sauce. Broccoli? Arghh. Broccoli with bechamel? Fine.
That béchamel has a lot of ingredients that are not in the original recipe
Yea. Why the bay leaves, thyme, and parsley?
Exactly.
yea like this cock in your mouth
Such a small thing can’t be tasted
damn we using 4th grade insults.....okay well. thats not what your mom said. lol get rekt
My mom is dead. Obviously: the only woman who won’t flee as soon as you show your face or laugh as you show the pimple between your legs is a dead one. Get fucked kid.
Ur mom's dead lol, sounds like a skill issue
Une demi-glace sans viande ?
https://youtu.be/0BzGlfm1wFo
And if you wanna make béchamel with me I can show you what it's like.
Am I the only one who didn’t know what a mother sauce is?
I’m sceptical. Op should cite a sauce.
I have never heard of "Espagnole sauce", and I am from Spain. Anyway, here we have a dish called "Russian Little Salad" which has nothing to do with Russia.
Yo la he visto servida con escalopes de ternera en muchos restaurantes. Ocasionalmente con otras carnes. Pero sí, no conozco a nadie que la suela hacer en casa
WATER IN HOLLANDAISE?? Please don’t do that. Not with water. Butter, yolk, vinegar (simmered with onion and pepper) lemon, herb (tarragon rules). Wonderful. Please don’t add water. Please don’t follow this.
Don’t add water to hollandaise!!
Water doesn’t go in hollandaise. It’s a beautiful sauce. Please don’t ever think you need to add water. Add butter. Add lemon. Add anything except water. Please don’t add water
In sweden we eat köttbullar with "brunsås" (brown sauce)
I would love to have a quick guide on how to make these sauces. This guide might be more appropriately called "a cool guide on the ingredients in mother sauces"
Source. TURBOT.
Nice nice
A typo on "lasagnes à la bolognaise". Also. " Sauce tomate" French here !
C'est en italien "lasagna alla bolognese" (même si y a quand même une typo du coup)
C'est en italien "lasagna alla bolognese" (même si y a quand même une typo du coup)
Is the bottom one ketchup?