yanks1mets2000 asked: What are some common sauces used in French Cuisine?
Basil
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May 27th, 2008 at 3:23 pm
Bearnaise
Bordelaise
May 27th, 2008 at 8:14 pm
You don’t want to know. Trust me.
Bismarck once said that you don’t want to watch anyone making laws or French sauces.
May 28th, 2008 at 5:28 am
garlic butter sause especially on escortgo
May 29th, 2008 at 12:07 am
Rancho Verde, and some others, lol.
May 30th, 2008 at 8:39 am
Aoili
Anchoïade
Aurore
Béarnaise
Béchamel
Blue
Bretonne
Hollandaise
Liaison
Poulette
Reduction
Rémoulade
Rouille
Roux
Velouté
Vinaigrette
White
May 30th, 2008 at 3:15 pm
When learning to be a chef back in the 1970’s we were taught about the 3 mother sauce, demi-glaze, bechemel and hollandaise, with these 3 sauces there are at least 1000 other derivatives and combinations, there is one more called a veloute, it is made similatly to bechemel but with stock, fish, chicken or game, but is ususally combined with a variation of the others to finish, alot of sauce incorporate cream which is the heavy or whipping cream variety, it when cooked reduces the water out and leaves the butterfat to thicken and glaze the sauces..
I spent many years as a “Saucier” the sauce chef in a formal french kitchen and prided myself in the fact I could make the best sauce in the kitchen, rivaling the chef himself.
May 31st, 2008 at 9:17 am
The sauces of French cuisine
June 2nd, 2008 at 7:02 pm
On top of that, toss in a beurre blanc.
June 6th, 2008 at 4:31 am
flavored liquor
June 11th, 2008 at 1:34 am
And don’ forget the sauce blanche for fish