How to make the mother sauces | The five classical sauces скачать в хорошем качестве

How to make the mother sauces | The five classical sauces

On this week's Taste of Retirement, we're teaching you how to make sauces from scratch, more specifically, how to make the mother sauces. Now there are five of them and the five classical mother sauces are, Veloute, Bechamel, Espagnole, Tomato and Hollandaise. Now, you may or may not have heard of these five classical sauces, but the five classical sauces are the basis to almost all of French cuisine, and most of the cuisine around the world. These sauces are bases for various other sauces, such as a hollandaise sauce can be turned into a bearnaise sauce or a bechamel sauce can be turned into a mornay sauce. With that being said, lets get to the sauces! Espagnole sauce recipe: 3 cups beef stock Italian flat leaf parsley Bay leaves Fresh thyme Black peppercorns 2 oz clarified butter (unsalted) 3 tbsp all-purpose flour Diced celery Diced carrots Diced onions 2 tbsp tomato paste Bechamel sauce recipe: 2 oz fat (we used rendered bacon fat) 2 oz unsalted butter 4 tbsp all-purpose flour 2 cups whole milk Salt & pepper to taste Veloute sauce recipe: 3 tbsp unsalted butter 3 tbsp all-purpose flour 1 1/2 cups chicken stock Salt & pepper to taste Tomato sauce recipe: 2-3 tbsp canola oil 1/2 medium onion, diced 3-4 tbsp chopped garlic 28 oz peeled San Marzano tomatoes 14 oz tomato sauce Crushed red pepper Fresh parsley Oregano Fresh Basil Salt & pepper to taste Hollandaise sauce recipe: Fresh lemon juice (1 lemon) 3 egg yolks 1 tbsp white wine vinegar 1 stick unsalted butter (melted) Salt & cayenne pepper to taste There you have it, the five classical mother sauces! Give them a try for yourself and be sure to check out later videos to come where we take the five sauces and turn them into some savory and delicious meals! 00:00 - Intro 00:51 - How to Make Espagnole Sauce 04:51 - How to Make Bechamel Sauce 07:53 - How to Make Veloute Sauce 09:53 - How to Make Tomato Sauce 13:46 - How to Make Hollandaise Sauce 17:36 - Outro