Mother sauces

Question 1

What are the five mother sauces?

Answer 1

Bechamel, Veloute, Espagnole, Hollandaise, Tomate

Question 2

What are the ingredients and ratios for a Béchamel sauce?

Answer 2

Butter, flour, milk. 1:1:10.

Butter and flour are always 1:1. Milk can vary. Make roux, pour in milk.

Question 3

What are the ingredients and ratios for a Velouté Sauce?

Answer 3

Butter, flour, chicken stock. 1:1:10

Butter and flour must be same ratio. Chicken stock can vary but should be heated in advance. Make roux, pour in chicken stock. Reduce by half.

Question 4

What are the ingredients and ratios for an Espagnole Sauce?

Answer 4

Base: Butter, flour, brown stock, tomato paste (beef, veal, etc.) 1:1:10ish:1 (maybe a bit more).

Sautee mirepoix in butter. Add flour and stir into a roux. Whisk in hot stock. Add tomato paste and boquet garni. Simmer until reduced, skimming impurities. Season.

Question 5

What is in a traditional bouquet garni?

Answer 5

Traditionally (per Escoffier) 8:1:1, parsley, bay leaf, thyme. But mix it up as needed. TK adds peppercorns. Use other herbs depending on flavor you want.

Question 6

What are the ingredients and ratios for a Hollandaise Sauce?

Answer 6

4-6 egg yolks per pound of clarified butter. Recipe: https://www.thespruceeats.com/homemade-hollandaise-sauce-recipe-995332

Question 7

What are the ingredients and ratios for a Tomate Sauce?