5 mother sauces

Le repetoire de la cuisine - book

Bechemel ⁃ milk based sauce from roux ⁃ Onion studded with clove in milk whilst warming ⁃ Equal butter flour ⁃ Wet sand (roux consistency) ⁃ Always add warm milk, cold will coagulate ⁃ Milk bit by bit ⁃ Coat back of spoon and a line with finger should stay

Add cheese to make (morbet?) sauce Add sweated blended with sauce onions to make Soubise sauce to serve with meat or veg

Can add things like chive or white wine in the base

Veloute

⁃	roux 1:1
⁃	Stock (chicken, light)
⁃	 Velvety texture

Blanch herbs, spinach, mustard and turn it into a nice green sauce

Blend it all together

Restaurants add vinegar before serving

Espagnole ⁃ bacon ⁃ Mirepoix (onions first to de glaze) ⁃ Butter ⁃ Flour ⁃ Stock (beef) ⁃ Cook out all the flour and cook down veg

⁃	strain
⁃	Orange juice
⁃	Vinegar / salt
⁃	Shiny sauce
⁃	Serves with duck

Hollandaise ⁃ egg yolks + vinegar and splash of water ⁃ Ban Marie / whisk until frothy, go past that until you get to sabaoine? Phase ⁃ Off heat ⁃ Slowly add clarified butter (melted butter) ⁃ Salt - always add after emulsion ⁃ Lemon juice and pepper

Bearnaise ⁃ shallot ⁃ Tarragon ⁃ ‘Fake quick bearnaise based off Hollandaise

hile both hollandaise and béarnaise are creamy sauces made with egg yolks and butter, the key difference is that béarnaise is essentially a variation of hollandaise, adding distinct flavors like shallots, tarragon, and white wine vinegar, giving it a more herbal and complex taste, while hollandaise is typically just seasoned with lemon juice and pepper, making it milder in comparison; béarnaise is usually served with grilled meats like steak, whereas hollandaise is often used on eggs benedict or vegetables.

Sauce tomato ⁃ diced onion sweat ⁃ Garlic clove ⁃ Chopped tomatoes - tinned tomatoes often better due to seasonality of drag produce in winter ⁃ Cook down

Romesco ⁃ roasted pepper , take off some of the skin ⁃ Chill tomatoes sauce down to avoid it going to flat in colour ⁃ Almonds toasted ⁃ Vinegar ⁃ Blend ⁃