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re: deleted
Posted on 11/3/17 at 11:07 am to MeridianDog
Posted on 11/3/17 at 11:07 am to MeridianDog
very surprised beurre blanc didn't make the top 5 list 
Classic sauce with reduced white wine that is the perfect pairing for fish and seafood. Friend of mine who studied in France said that was the first sauce they learned to make
Classic sauce with reduced white wine that is the perfect pairing for fish and seafood. Friend of mine who studied in France said that was the first sauce they learned to make 
2
Posted on 11/3/17 at 11:26 am to Got Blaze
The five listed are the mother sauces, Blaze. That means they can be used as is but more importantly, they each are the base for a tree of other derivative sauces.
This post was edited on 11/3/17 at 11:27 am
Posted on 11/3/17 at 11:42 am to Got Blaze
Blaze and Rat - My two favorite sauces are Béchamel and Buerre Blanc. Most sauce applications in my kitchen go back to one of these or my bastardized version of Sauce Tomate. I do make Hollandaise and Velouté, Hardly ever get close to a Demi-glaze or espagnole, since that one is so labor intense, but I do dark roux and meat broth sauces all the time. A culinary trained chef would tell me those dark meat sauces are not espagnole sauces.
There is a lot of opinion that Buerre Blanc is a constitutionally added amendment to the Five Mother Sauce list (#6) and there certainly are a lot of sauces derived from Buerre Blanc. I have made maybe 10 that essentially start with Buerre Blanc.
That's my $0.02
Remember, the list was codified in 1903 and you are dealing with the French....
There is a lot of opinion that Buerre Blanc is a constitutionally added amendment to the Five Mother Sauce list (#6) and there certainly are a lot of sauces derived from Buerre Blanc. I have made maybe 10 that essentially start with Buerre Blanc.
That's my $0.02
Remember, the list was codified in 1903 and you are dealing with the French....
This post was edited on 11/3/17 at 11:50 am
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