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If that doesn’t work, run the sauce through a strainer and then adjust seasoning.

This sauce is named after its creator Louis XIV’s steward, Louis de Béchamel. It is most often made with chicken or fish stock, and can sometimes be enriched with egg yolks or cream.

Considered the king of all sauces, and often called a cream sauce because of its consistency, this sauce is most often used in all types of dishes. Examples would include sauce allemande, white bordelaise, and supreme.

Espagnole or Brown Sauce – a brown stock based sauce often made with a rich meat stock (veal, beef, or lamb) a mirepoix of vegetables (carrots, celery and onion), a brown roux (the roux must be cooked until it changes color) fresh herbs, and tomato paste.

Examples would include sauce bordelaise, chasseur, Madeira, Chateaubriand, and a refined Demi glace.

Pay close attention to the quality of ingredients going into the sauce, as it is very important to the success of the final sauce’s taste.

Like anything you do in life, if you put less than quality ingredients in, you get a less than quality result and that fact couldn’t be more true than with this very important element of the plate.

In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L’Art de la Cuisine Française au Dix-Neuvième Siecle. He is credited with developing a variety of sauces that all stemmed from a series of 4 focused sauces.

These became known as the “Mother Sauces”, and were used as a base sauce to create hundreds of derivatives.

We’ll teach you all the secrets on how to make Béchamel, Velouté, Espagnole, Tomato and Hollandaise. Ming is a James Beard and Emmy award winning chef, author, TV/new media host and producer, product developer, food allergy advocate and East-West lifestyle expert.

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