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Learn all 5 mother sauces from scratch. Close up videos to really see how it works.
An excellent training about Food & Beverage
The 5 Mother Sauces every Cook should know
Learnthe most important elements of any sauce theability to smother and cling to whatever it gets drizzled, dolloped, or pouredon. That means making the saucethick and stable, which is accomplished with three techniques: a rouxan emulsifier, and a reduction (liquid that’s slowly cooked down until thick).Threeout of the five mother sauces start with a roux. Roux is a fancy name for flour mixed with hot butter. Equal parts butterand flour get cooked over medium heat, then a liquid gets added. This mixture then boils, thickens (reduces), and becomes the base of your sauce. Just note, if youre making a white sauce like Bchamel or Velout do not brown the butter, as it will darken the finished product. The tomato sauce could be thickened by just reducing it or adding beurremanie(French “kneaded butter”) is a consisting of equal parts of soft butter and flour, used to thicken soups and sauces at the end. The last mother sauce is a product of emulsification All techniques are shown and explained in my videos.
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