LESSON 1: French Mother Sauces
Date: November 11
When you think of the classic French cuisine and the sauces, you quickly come to the French chef Carême and later Escoffier. You will learn the 5 mother sauces Bechamel, Velouté, Espagnole, Hollandaise and Tomato Sauce in this course. The derived sauces are called the daughters.
Some sauces are heavy because they are bound with a roux, at the end of the last century lighter variants came into use by thickening sauces by reducing (boiling down).
We start at the beginning, the broths. We’ll make it from scratch and use it in the next lesson.
You can also make sauces without stocks, and we choose a number of them. A beurre blanc plus some daughters, Hollandaise sauce plus a few daughters and mayonnaise. We also make tomato sauce and bechamel sauce, which go well with vegetables.