Mother sauces Tamil/Types of mother sauces/mother sauces recipe/sauces/French mother sauces(Tamil)
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- Опубликовано: 3 окт 2024
- #mothersaucetamil #frenchmothersaucetamil#saucetamil#saucetamil
Hi friends
In this video I explained mother sauces to easy way
Do watch learn share and subscribed
Mother sauces full details:
Part:2 • Mother sauces part 2/T...
Béchamel sauce: White sauce, based on milk thickened with a white roux.
Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed and/or fresh).
Tomato sauce (sometimes "Tomate" or "Tomat"): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth.
Velouté sauce: Clear sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
Hollandaise sauce: Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar.
The French editions of Le guide culinaire did not include Hollandaise as a grande sauce,[7] but separately described mayonnaise-a cold emulsion of egg yolks with oil and vinegar-as a mother sauce for cold sauces; this was not included in the English edition.
Bon appetit
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