Name of Mother Sauce
Hello guys. After that, I discussed the types of Name of Mother Sauce that you must know before learning to cook. Know, the cooking process in the professional kitchen world that uses English.
Well, now we move first from the cooking process which is actually still a lot I can discuss at West Food. But, later I will write again after I introduce the basic sauce used for western cuisine. But, if you want to apply it to dishes that you want to cook or make, you can.
Here are 5 types of basic Name of Mother Sauce that you must know.
1. Bechamel (White Sauce)
With milk, pepper, and bechamel salt you can enjoy it with pasta or sauce from the food you make. But, don't forget to use Roux (a thickening sauce based on butter and flour) for thickening
a bechamel according to your taste.
2. Demi-Glace (Brown Sauce)
Made from brown stock (brown broth) and you can add mirepoix (which usually consists of onions, carrots, and celery. Comparison for each mirepoix 2: 1: 1). The process takes quite a long time to make this demiglace color be beautiful and steady. Don't forget, to thicken your demi-glace you will still use Roux.
3. Tomato Sauce
Maybe you know this sauce made from fresh tomatoes mixed with garlic. This time you don't need to use a roux to thicken. If you like the aroma of basil, you can add it
4. Hollandaise
This time the butter and egg yolk are the key to the sauce most often used for fish dishes. Do not forget to shake it using a whisk balloon slowly so that the results are beautiful and steady. Don't forget the pepper and salt
5. Mayonaise
Just like Hollandaise, Mayonaise is also made from egg yolk. But the difference is using vegetable oil, pepper, salt, and lemon juice to enrich the flavor.
Well, now we move first from the cooking process which is actually still a lot I can discuss at West Food. But, later I will write again after I introduce the basic sauce used for western cuisine. But, if you want to apply it to dishes that you want to cook or make, you can.
Here are 5 types of basic Name of Mother Sauce that you must know.
1. Bechamel (White Sauce)
 |
| Bechamel (White Sauce) |
With milk, pepper, and bechamel salt you can enjoy it with pasta or sauce from the food you make. But, don't forget to use Roux (a thickening sauce based on butter and flour) for thickening
a bechamel according to your taste.
2. Demi-Glace (Brown Sauce)
 |
| Demi-Glace (Brown Sauce |
Made from brown stock (brown broth) and you can add mirepoix (which usually consists of onions, carrots, and celery. Comparison for each mirepoix 2: 1: 1). The process takes quite a long time to make this demiglace color be beautiful and steady. Don't forget, to thicken your demi-glace you will still use Roux.
3. Tomato Sauce
 |
| Tomato Sauce |
Maybe you know this sauce made from fresh tomatoes mixed with garlic. This time you don't need to use a roux to thicken. If you like the aroma of basil, you can add it
4. Hollandaise
 |
| Hollandaise |
This time the butter and egg yolk are the key to the sauce most often used for fish dishes. Do not forget to shake it using a whisk balloon slowly so that the results are beautiful and steady. Don't forget the pepper and salt
5. Mayonaise
 |
| Mayonaise |
Just like Hollandaise, Mayonaise is also made from egg yolk. But the difference is using vegetable oil, pepper, salt, and lemon juice to enrich the flavor.