Day 5 & 6 Notes: Mother Sauces

Mother Sauces- bases; can be served as is but are pretty bland and neutral; they are the roadways to an immense variety of sauces; sauces made from a mother base are known as small sauces Bechamel- seasoned or flavorful milk thickened by a white/pale roux; very rich, creamy, and should be white in color; traditional seasonings are salt, white pepper, and a pinch of nutmeg; a sauce that both the savory and sweet kitchens make Bechamel Alternative- reduced cream; the traditional bchamel is one of the trickiest to make and of all the thickest, but this still means there is no excuse to sell jello, must still be nappe; hardest to identify if the flour taste has cooked off Veloute- translates to velvet; it is a white stock (commonly chicken) thickened by a blonde roux; it is the thinnest and simplest of all mother sauces => roux, stock, seasonings; the base to over 400 small sauces Escoffier Tomato- a very rich, flavorful, and aromatic tomato sauce thickened by a roux; sweat veggie, singer in flour; modern day tomato sauces do not contain rouxs and are usually pureed; the least made today of all mother sauces, not very common and has a low popularity; Chef Bouyardi is the only one to use this really in the modern day cuisines; least amount of small sauces produced from this mother sauce Espagnole- rich, brown sauce flavored with an edible mirepoix, herbs, and tomato; always thickened by a brown roux; used exclusively for the production for a classic demi-glace; fourth and final mother sauce that is thickened by a roux; it is a dying art, not seen much in the modern kitchens, eliminating the espagnole portion of demi-glace; it is worth the extra effort though DEMI- rich, flavorful brown sauce; beautiful, thick, reduced veal sauce over your protein; demi => half, nappe consistency; sauce underneath protein; dont serve by itself; finished with alcohol: brandy, wine (commonly fortified wine); to finish add a little cream or flour Demi-Glace- CLASSIC: 50% espagnole sauce & 50% brown stock reduced by half (demi) or until a nappe consistency MODERN: 100% brown veal stock reduced by half or until nappe Flavor Infusion: something combined with demi-glace that compliments the protein; fond (flavor) and alcohol reduced to remove alcohol content and fortify flavor Declacage- a concentrated flavor profile that is added to a base (mother sauce), then you finish the sauce with a fat

Jus Lie- poor mans demi (used in cafes, hospitals, schools, etc. for cheap production) it is a stock thickened by a cornstarch or arrowroot slurry; used just like demi to create sauces Gastrique- caramelized sugar deglazed with an acid; a combo of acids (citrus juices, wines, vinegars) its an extremely high ratio of sugars and acid (a rave in your mouth, wakes up everything) its a way of balancing flavor and can be added to pretty much anything! Not to be considered a sauce