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French Mother Sauces
In French cuisine, the mother sauces (french: sauces mères), also known as in French, are a group of sauces upon which many other sauces"daughter sauces" or are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on those presented in the 1907 English-language edition (''A guide to modern cookery'') of his seminal cookery book ''Le guide culinaire'': * Béchamel sauce: White sauce, based on milk thickened with a white roux. * Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh). * Tomato sauce (sometimes or ): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. * Velouté sauce: Clear sauce, made by reducing clear s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Revue De Paris
''Revue de Paris'' was a French literary magazine founded in 1829 by Louis-Désiré Véron. After two years Veron left the magazine to head the Paris Opera The Paris Opera (, ) is the primary opera and ballet company of France. It was founded in 1669 by Louis XIV as the , and shortly thereafter was placed under the leadership of Jean-Baptiste Lully and officially renamed the , but continued to be .... The magazine ceased to be published in 1970. References External links WorldCat record 1829 establishments in France 1970 disestablishments in France Defunct literary magazines published in France French-language magazines Magazines established in 1829 Magazines disestablished in 1970 Magazines published in Paris {{France-lit-mag-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poulette Sauce
Poulette sauce is a classic sauce of French cuisine. It is made with mushrooms and allemande sauce Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juic ..., then finished with Noilly Prat, lemon juice, butter and chopped parsley. This sauce can be used for vegetables, but it is mainly served with sheep's feet. References {{reflist French sauces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Demi-glace
Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (''demi-glace au bœuf'') or "chicken demi-glace" (''demi-glace au poulet''). The term "demi-glace" by itself implies that it is made with the traditional veal stock. Preparation The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have refined the method of French cooking, as well as codified many standard French recipes. Although many recipes for demi-glace give the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Paste
Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat. It is used heavily in Italian cultured food. By contrast, tomato purée is a liquid with a thinner consistency than tomato paste, while tomato sauce is even thinner in consistency. History and traditions Tomato paste is traditionally made in parts of Sicily, southern Italy and Malta by spreading out a much- reduced tomato sauce on wooden boards that are set outdoors under the hot August sun to dry the paste until it is thick enough, when it is scraped up and held together in a richly colored, dark ball. Today, this artisan product is harder to find than the industrial version (which is much thinner). Commercial production uses tomatoes with thick pericarp wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Stock
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nantua Sauce
Nantua sauce (French: ''Sauce Nantua'') is a classical French sauce consisting of: *a Béchamel sauce base *cream *crayfish butter *crayfish tails It is named for the city of Nantua, which is known for its crayfish, and the term ''à la Nantua'' is used in classical French cuisine for dishes containing crayfish. Sauce Nantua is the classic accompaniment to '' quenelles de brochet'' (pike dumplings), making ''quenelles Nantua''.Shirley King, translator, ''Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's ''Les Bons Plats de France'' 934 Year 934 ( CMXXXIV) was a common year starting on Wednesday (link will display the full calendar) of the Julian calendar. Events By place Byzantine Empire * Spring and Summer – The Hungarians make an alliance with the Pecheneg ...', 1996, , p. 153 References French sauces Cuisine of Auvergne-Rhône-Alpes Crayfish dishes Cuisine of Lyon {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Soubise
Soubise sauce is an onion sauce thickened with Béchamel sauce, pounded cooked rice, or cream.James Peterson, ''Sauces: Classical and Contemporary Sauce Making'', 4th ed., 2017, , p. 520 It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It is first documented in 1836. It has many variations, the simplest including just onions, butter, and cream. History The sauce is said to take its name from Charles de Rohan, Prince de Soubise. Auguste Escoffier's recipe adds a thickened béchamel to butter-stewed onions. For a variant with rice and bacon fat, Escoffier cooks a high starch rice (such as Carolina rice) with fatty bacon, onions and white consommé, then purées the onions and rice before finishing with the usual butter and cream. Tomato purée seasoned with paprika or curry can be added to either variation, but Escoffier notes that béchamel is preferred to rice for its smoother consistency. The 19th-century Anglo-Italian c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mornay Sauce
A Mornay sauce is a béchamel sauce with shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white cheddar or even Parmesan cheese. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese. Etymology The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), Governor of Saumur and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a velouté sauce because béchamel had not yet been developed. ''Sauce Mornay'' does not appear in '' Le cuisinier Royal'', 10th edition, 1820, perhaps because ''sauce Mornay'' is not older than the seminal Parisian restaurant Le Grand Véfour, where ''sauce Mornay'' was introduced. In the ''Tout-Paris'' of Charles X, the Mornay name was represented by two stylish men, the marquis de Mornay and his brother, styled comte Charles. They figure in Lady Blessington's me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jules Gouffé
Jules Gouffé (1807 – 28 February 1877) was a renowned French chef and pâtissier. He was nicknamed ''l'apôtre de la cuisine décorative'' (french: The apostle of decorative cuisine). He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his ''Le Livre de Cuisine'' and his ''Le Livre de Pâtisserie''. Revered by great names such as Bernard Loiseau and molecular gastronomy researchers, such as Hervé This, his legacy is still vibrant among cooks of today. Biography His learning began under the supervision of his father, who owned a ''pâtisserie'' (pastry shop) on Neuve Saint-Merri street, Paris. Gouffé became Antonin Carême's pupil at the age of 16, with whom he remained for seven years. Gouffé relates in his ''Livre de Pâtisserie'' that Carême who was passing by, stopped to admire the '' pièces montées'' that were on display, congratulating the proprietor and offering to take his son under his protection ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille. Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans. History ''Mayonnaise'' is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suprême Sauce
''Suprême'' sauce is a classic and popular "daughter sauce" of French cuisine. It is made from mother sauce velouté, then thickened with cream. Recipes According the ''Larousse Gastronomique'', a seminal work of French ''haute cuisine'', first published in 1938, ''suprême'' sauce is made from the mother sauce ''velouté'' (white stock thickened with a white roux—in the case of ''suprême'' sauce, chicken stock is usually preferred), reduced with heavy cream or ''crème fraîche'', and then strained through a fine sieve. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in ''Larousse Gastronomique'' or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine. It is possible to make a similar sauce to pass for ''sauce suprême'' by taking béchamel sauce (a classic mother sauce made w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
