![]() Cooked together over medium heat until smooth and bubbling, you then add hot milk in a steady stream while whisking constantly. You start by making a roux, a combination of equal parts flour and butter. It is the “King” of the sauces, and the one that is used the most often. A standard in the 50’s, (think Chicken a la King or Creamed Beef on Toast,) Bechamel has gotten a bad rap. The base for Macaroni and Cheese is a Bechamel sauce, more commonly called a White Sauce. ![]() It certainly has a place of honor in our home! ![]() There is also Tomato (pasta) sauce which some think should be added to the list. The five sauces are: Bechamel, Veloute, Espagnole, Hollandaise and Mayonnaise. And from these five there are hundreds of variations, each with its own primary use. There are five “Mother” sauces in the cooking world.
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