What is the mother sauce?
, sometimes referred to as a large sauce, is a mother sauce simply a basic sauce that provides a basis for a number of different types of sauces. Generally culinary experts classify large sauces in five basic categories. Any type of parent sauce can be expanded or improved for a specific recipe by adding ingredients above and behind the basic components of the sauce.
Maybe the most popular mother sauce of all is brown sauce. This type of sauce is created using some kind of brown supplies such as drops of red meat, as a basis for the recipe. Mushrooms are also often used to create this type of maternal sauce. Brown sauce, improved with various spices and herbs, is very suitable for serving with different types of beef and pork.
together with brown sauces are tomato sauces very popular in many different types of kitchen. Examples of these types of tasty mixtures are spaghetti and various pasta sauces. This costly maternal sauce can be improvedBy means of various types of meat, robust vegetables such as zucchini, and spices like garlic, oregano or parsley.
Emulsion is examples of maternal sauce, which is created using egg base, especially egg white. Mayonnaise, Dutch sauce and similar sauces fall into this category. The emulsions work very well when pasta, chicken and a series of stewed or cooked vegetables are served.
is the classification of maternal sauce, which is made of some white stock and adding a roux. This tasty sauce is light and just enough to add a little extra to the bowl without overwhelming the taste of the main ingredients. The French sauces, which are examples of Veloute, include Allemande and White Bordelaise.
The fifth category of maternal sauce is Behamel. These sauces will use milk as a basic component, paired with pale roux. Generally, the whole fresh milk is recommended to achieve a creamier texTURY and the highest concentration of taste. The sauces in this category include Mornay, Soci and Crème sauce.
Each maternal sauce can be adapted to meet the individual taste and requirements of the chef and those who consume finished culinary creatures. In some cases, the parent sauce is served above Entrée, while at other times the sauce will be available on the side. This allows every person to enjoy as much or little sauce as he wants.