{"id":22942,"date":"2015-09-04T05:05:15","date_gmt":"2015-09-04T10:05:15","guid":{"rendered":"http:\/\/ou.org\/life\/?p=22942"},"modified":"2016-12-05T03:19:07","modified_gmt":"2016-12-05T08:19:07","slug":"grant_mother_sauces","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/cooking\/grant_mother_sauces\/","title":{"rendered":"The Mother Sauces"},"content":{"rendered":"<div style=\"float: left; padding-right: 7px;\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/grantripp_makingsauces200.jpg\" alt=\"image\" width=\"200\" height=\"132\" border=\"0\" \/><\/div>\n<p>The Mother Sauces, also known as \u201cGrand Sauces\u201d, are the fundamentals of classical French cuisine. These are the five sauces that every cook should know and master. Thousands of derivative sauces can be categorized under the five Mother Sauces and the possibilities for variations are infinite.<\/p>\n<p>The five Mother Sauces are.<\/p>\n<p><span style=\"text-decoration: underline;\"><b>B\u00e9chamel<\/b><\/span><b>:<\/b> a white sauce made of milk and white roux<\/p>\n<p><b><span style=\"text-decoration: underline;\">Velout\u00e9<\/span>:<\/b> a light blond sauce made with blond roux and light stock.<\/p>\n<p><b><span style=\"text-decoration: underline;\">Espagnole<\/span>:<\/b> a brown sauce and made with brown roux and brown stock.<\/p>\n<p><b><span style=\"text-decoration: underline;\">Tomato<\/span>:<\/b> a red sauce based on\u2026 you guessed it, tomatoes. It is a great sauce to make in large volume. It freezes well and can be used on various dishes. It is the base for a large variety of sauces in today&#8217;s cookery.<\/p>\n<p><b><span style=\"text-decoration: underline;\">Hollandaise<\/span>:<\/b> a yellow warm sauce and Mayonnaise, a cold white sauce, both of them are an emulsion made with eggs and fat.<\/p>\n<p>Understanding<b> <u>Roux<\/u>:<\/b><\/p>\n<p>Roux is made from equal parts fat and flour, blended together over heat. Any kind of fat can be used, from the classic butter to margarine, but, there will be a taste difference when using different kinds of fats, so you will need to adjust for flavor and add spices\/seasonings at your own discretion. Note, it is easier to thin a sauce than to thicken it. If you make too much roux, it can be stored in your fridge for up to a week or placed in a container in your freezer for up to a year.<\/p>\n<p>There are three kinds of roux = white, blond and brown. The difference between each roux is how long they are cooked. White roux is barely cooked; blond roux is cooked, depending on the size of the batch, for 10-20 minutes or until it exhibits a uniform blond color and smells of cooked nuts. Brown roux is cooked longer, and again depending on the amount it can take 15-30 minutes and should have a brown color and rich nutty smell. Roux is used to thicken liquids thereby creating a rich, flavorful sauce. When making blond and brown roux it is very important to consistently stir the roux to make sure it does not burn. Once it\u2019s burnt, the bitter taste will never go away. If you do burn it, which can happen, it is best to start over.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Mother Sauces, also known as \u201cGrand Sauces\u201d, are the fundamentals of classical French cuisine. These are the five sauces that every cook should know and master. Thousands of derivative sauces can be categorized under the five Mother Sauces and the possibilities for variations are infinite. The five Mother Sauces are. B\u00e9chamel: a white sauce<\/p>\n","protected":false},"author":10,"featured_media":46347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-22942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Mother Sauces - OU Life<\/title>\n<meta name=\"description\" content=\"These are the five &quot;mother sauces&quot; that every cook should know and master: B\u00e9chamel, Velout\u00e9, Espagnole, Tomato, and Hollandaise.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/cooking\/grant_mother_sauces\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Mother Sauces - OU Life\" \/>\n<meta property=\"og:description\" content=\"These are the five &quot;mother sauces&quot; that every cook should know and master: B\u00e9chamel, Velout\u00e9, Espagnole, Tomato, and Hollandaise.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/cooking\/grant_mother_sauces\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2015-09-04T10:05:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-12-05T08:19:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/5-Mother-Sauces.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"260\" \/>\n\t<meta property=\"og:image:height\" content=\"260\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Michael Krondl\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michael Krondl\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/cooking\/grant_mother_sauces\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/cooking\/grant_mother_sauces\/\",\"name\":\"The Mother Sauces - 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