Sauces

Appears in

Published 1974

About

To cook in the French manner is to know your sauces. They are individualistic, logical, and follow a scheme of organization. They should have body, but not thickness.

The leading warm sauces are either light or dark in color; the leading cold sauces only light. Compound butters are light and may be served either hot or cold.

In the warm sauces we discern 5 mother sauces. The light sauces include Béchamel, Velouté, and Hollandaise; the dark sauces, Demi-glace and Tomate. The cold sauces include 2 mother sauces: Mayonnaise, and Oil and Vinegar (see Chapter XVIII, “Buffet Froid”). Compound butters have only one mother— butter.