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re: deleted
Posted on 11/3/17 at 11:42 am to Got Blaze
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
0
Posted on 11/3/17 at 11:47 am to Mo Jeaux
quote:
Mo Jeaux
I yield to your authority and knowledge, which in my case limited when Provencal French cooking is mentioned.
Posted on 11/3/17 at 11:51 am to TU Rob
French to Cajun (and creole)
Absolutely
It all starts with a roux.
Absolutely
It all starts with a roux.
Posted on 11/3/17 at 12:24 pm to BlackenedOut
quote:
Always been a debate about mayo, whether it is just a derivative of hollandaise minus the flour, sub oil for butter, add egg or standalone. I think its a standalone.
Do a lot of hollandaise recipes call for flour? I've never heard of that or used flour when making it
Posted on 11/3/17 at 12:46 pm to Got Blaze
quote:You too, Blaze.
hope all is well with you and yours brother
Posted on 11/3/17 at 1:23 pm to KosmoCramer
quote:
What does Sauce Tomate taste like?
It sounds delicious
I might make a southern one with a smoked ham hock
Posted on 11/3/17 at 5:08 pm to Dire Wolf
Let us know how it works out.
I decided I should do the same, just not sure when I will get around to it.
I decided I should do the same, just not sure when I will get around to it.
Posted on 11/5/17 at 9:11 am to MeridianDog
Croque Monsieur with a Sauce Moutarde is heaven... 
Posted on 11/5/17 at 9:47 am to BlackenedOut
quote:Proving once again that you can post anything on the internet.
Antoine's is just using powdered sauces
Posted on 11/5/17 at 11:34 am to Stadium Rat
Posted on 11/5/17 at 3:51 pm to 81Tiger
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