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Mother Sauce in cooking

nie adalah salah satu benda basic yang aku blajar spnjang aku training kat hotel

Sauce, jgn korg ini sauce itu hanya lar sekadar sauce suka2 jew..hahaha..sebenarnya ada sejarah dan kegunaan. Ada jugak jenis2 yg berbeza
so sauce2 yang aku nak bgthu nie semua adalah sauce utama dlm masakan sebelum dimasak mnjadi sos yg lain..ada pelbagai rupa, warna
dan rasa. There have only 5 type of mother sauces only, not more than that..

An Intro about the sauces

Sauces play an important part of all cuisine. Sauces originally came about to mask the unpleasantness of food back when refrigeration was nonexistent. But today sauces have a much more "happy" place on our plate. A sauce is liquid or sometimes semi-solid food served on or used in preparing other foods.Sauces are not to be consumed alone, they are accompaniments to dishes. Sauces add flavor to dishes, add moisture to drier foods, and they add nutrients. The number of sauces in the world are endless. As long as chefs continue create amazing dishes, amazing sauces will be born. Although there is an endless aray of sauces, there are only five "Mother" sauces. Of these five sauces, any sauce can be created with a few modifications.

Originally, 19th century French chef Antonin Careme classified sauces into five categories, they were:

  • Allemande, based on stock with egg yolk and a hint of lemon juice
  • Béchamel, based on flour and milk
  • Espagnole, based on brown stock (beef, etc.)
  • Velouté, based on a light broth (fish, chicken, or veal)
  • Vinaigrette

In the early 20th century, French chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomato. They are:

  • Béchamel
  • Espagnole
  • Hollandaise and mayonnaise (replacing Allemande)
  • Velouté
  • Tomato sauce


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