From the category archives:

Mother Sauces

The Five French Mother Sauces: The Mother of all Resources

December 1, 2008

Since we covered so much ground in the French Mother Sauce Series, both on the blog and podcast, I figured it would be a good idea to place all the information in one, easy to find post. The mother of all mother sauce resources if you will.
So here it is; a list of the mother [...]

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FCS Episode 12| Sauce Espagnole: Mother Sauce Series Part Five

November 18, 2008
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In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce.
Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if [...]

 
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How To Make Sauce Espagnole, AKA Brown Sauce

November 18, 2008

Sauce Epsagnole is one of the Five French Mother Sauces, and is the classical precursor to modern day sauces such as Demi-Glace. It goes great with any sort of roasted red meat, and is the base for many popular classic French Sauces including Sauce Robert and Sauce Bordelaise, (see below).
Before we get into how to [...]

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FCS Episode 11| Tomato Sauce: Mother Sauce Series Part Four

November 3, 2008
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In this Episode of the Free Culinary School Podcast, we continue with part four in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our three part series on thickening agents, and in the culinary quick tip, I teach you how [...]

 
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Sauce Tomat (AKA Tomato Sauce): A French Mother Sauce

November 3, 2008
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Sauce Tomat, better known as tomato sauce, is a French Mother Sauce based on tomatoes. This base can consist of fresh tomatoes cooked down into a liquid, canned tomatoes, tomato puree or even tomato paste.
“Hey, wait a second now, how is tomato sauce a French Mother sauce when it’s clearly Italian?”
Well, you do know it [...]

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